Our Healthy Eating Series is over! Hopefully you’ve been able to replicate some of our recipes from the past couple of weeks at home. If so, let us know :D You can use #nomiku or tag us on Instagram or Twitter! You can also grab all of Week 1’s recipes here.
Without further adieu, here are Week 2’s healthy Nomming recipes all in one place:
Monday: Sous Vide Kale Soup with Crispy Chickpeas
Cook time: 1 hour
- Kale - 3 large bunches
- 1 bunch of Spinach(12oz)
- 4 garlic cloves
- 2 cups vegetable broth
- 2 cups water
- 1 tbsp lemon juice
- 2 tbs cayenne pepper
- 1 onion - caramelized
- 5 slices bacon - crisped
- extra virgin olive oil for garnish
- salt to taste
- Set Nomiku water bath to 85ºC (185ºF).
- Break down kale by removing ribs cutting leaves into bite sized pieces.
- Bag the kale, spinach, veggie broth, water, garlic, lemon juice, and cayenne pepper. You might need to split into two bags depending on the size of your zip bag. Seal the bag. Kale creates a lot of air pockets in the bag so the bag might float in the water bath. If that happens, wedge the bag with a kitchen utensil until it’s submerged. Cook for 1 hour.
Next, caramelize an onion, how-to here and cook bacon separately until crispy. This is also when to start the chickpea garnish.
- Remove bags from water bath and pour the entire contents including the liquid and caramelized onions into a blender. Puree until smooth. Salt to taste. Garnish with crisp bacon and crunchy chickpeas. Serve immediately.
Crispy chickpeas garnish
- 1 can chickpeas
- 1 tsp Cumin
- 1 tsp smoked paprika
- 1 tsp cayenne
- pinch of salt
- 2 tbsp olive oil
- Pre-heat oven to 450ºF
- Mix all ingredients together in a bowl. Line a walled sheet pan with parchment paper and spread chickpeas in on even layer and bake for 30-45 minutes until crispy.
Tuesday: Sous Vide Sweet Potato & Quinoa Tacos
Cook time: 40 minutes sous vide
- 2 sweet potatoes - peeled and cubed
- 2 tablespoons unsalted butter
- 1 cup shredded cabbage
- 1 handful cilantro - chopped
- 12 corn tortillas
- 1 cup quinoa
- 2 cups water
- salt and pepper to taste
Avocado Crema Ingredients:
- 1 avocado
- 1 handful cilantro
- ½ cup greek yogurt
- ½ tsp salt
- Set Nomiku water bath to 90ºC (194ºF). Put cubed sweet potatoes in a bag and seal with butter. Sous vide for 40 minutes.
- Prepare the quinoa during the time while the sweet potato is cooking. Heat up a saucepan with 2 cups of water on high until boiling, pour in 1 cup of quinoa, lower the heat to a simmer and cook until tender.
- Puree avocado crema ingredients in a blender until smooth.
- Remove sweet potatoes from water bath. Next, build the tacos, on tortillas put a spoonful of quinoa, some sweet potatoes and cabbage on top. Add Salt and pepper to taste. Garnish with cilantro and avocado crema to taste.
Wednesday: Sous Vide Salmon & Fennel Salad
Cooktime: 20 minutes sous vide
Sous Vide Salmon Ingredients:
- 1 6oz wild caught salmon filet - fresh, sashimi-grade
- 1 Tbsp caraway seeds
- 1 Tbsp coriander seeds
- ½ Tbsp mustard seeds
- ½ Lemon juiced
- ½ Lemon zested
- 100ml hot water
- 100ml ice
- 1 Tbsp kosher salt
- 3 cups Mixed greens
- 1 cup Fennel bulb – shaved thinly with a mandolin
- ¼ cup Fennel fronds
- 3 Tbsp Extra virgin olive oil
- 1 Tbsp Apple cider vinegar
- ½ Lemon juiced
- ½ Lemon zested
- ¼ tsp salt
- Cracked pepper
- Set Nomiku water bath to 50ºC (122ºF). Fill a measuring cup up to 100ml with hot water and add in salt, caraway seeds, mustard seeds, coriander, lemon juice, and lemon zest to create the brine. Add ice up to the 200ml line and pour it all in a bag with the salmon. Remove air, seal, and sous vide for 20 minutes.
- Remove from water bath and quickly chill in an ice bath (equal parts water and ice). Once chilled in ice bath, remove bag, and refrigerate. Move on to salad prep.
- In a mixing bowl, toss mixed greens, shaved fennel bulbs, and fennel fronds with olive oil, apple cider vinegar, lemon juice and salt. Top with sliced sous vide salmon, cracked pepper, and lemon zest.
Thursday (TREAT YOURSELF FOR THE 4th!): Sous Vide Beer Sausages with Caramelized Onions
Cooktime: 1 hour sous vide
6 Pork sausages- raw
1 Large red onion - thinly sliced
2 TBSP butter
- 12 oz American pale ale (we use locally SF made Mosaic Pale Ale from New Normal Brewery)
1 TBSP brown sugar
Salt to taste
6 hot dog buns - toasted
Set up Nomiku water bath and turn temperature to 60°C (140°F).
In a large skillet on medium heat, melt butter and add onions with brown sugar and salt to taste. Cook until onions are brown (around 20 minutes), turn the heat down low and add 12 oz of pale ale. Simmer for 5 minutes and let cool.
Prepare your gallon sized zip bags or vacuum bags and place three sausages in each. Divide the beer sauce and caramelized onions evenly in half between the two bags. Remove air using the water displacement method to seal or a vacuum sealer and then sous vide at 60°C (140°F) for 1 hour. Take care that the sausages are not overlapping each other.
After an hour, remove bag from water bath and separate the sausages from onions. Fire up your grill or cast iron. Give the sausages a nice little char and serve on a bun with your favorite condiments and the reserved caramelized onions on top.
Friday: Sous Vide Pork Shoulder with Fava Beans and Asparagus
Cook time: 2 hours and 35 minutes
- 2lb Pork shoulder sliced about 1.5 inch thick.
- 2 cups shelled Fava beans
- 1 bunch Asparagus
- 1/2 stick of Butter, melted
- 6 TBSP Butter
- 2 TBSP Grapeseed Oil
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
4 pcs Garlic confit
- Salt and pepper to taste
- Set up Nomiku water bath and set to 85°C (185°F). Bag the asparagus so that it’s not overlapping and add 1 tablespoons of butter, this may require up to 4 quart bags, divide butter and asparagus evenly as needed.
- Bag the fava beans in 2 tablespoons of butter. Sous vide the vegetables at 85°C (185°F) for 35 min, once cooked, place in a ice water bath to stop cooking. Reserve for later.
- Lower the Nomiku temperature to 62.5°C (144°F) and add some ice or cold water to speed up cooling if desired.
- Season the pork pieces with salt, pepper, and thyme. Add to zip bag, remove air, then sous vide for 2 hours. Save the jus and fat from the bag for finishing sauce.
- Sear pork shoulder in a hot cast iron pan with garlic confit. Remove pork shoulder and use the jus to deglaze the pan. Reserve hot jus for service.
- Retherm the vegetables in the 62.5°C (144°F) bath prior to serving. Cut the seared pork into uneven rustic sections for presentation, season with some salt and pepper on the cutting board and transfer to warm plates. Place fava beans and asparagus across the plate and on top of the pork. Spoon some jus onto the pork pieces and serve hot.