There’s no better way to start the day than with a frittata. The one I cooked this morning contained 3 pastured eggs, sautéed mushrooms, nuked frozen spinach, leftover broiled asparagus, Sunny Paris seasoning, and a splash of organic heavy cream.
After breakfast, I seasoned and vacuum-sealed two rib steaks from Full of Life Farm that I was going to sous vide for 6-8 hours in the afternoon.
After running errands with Little-O, we came home and I heated up the SousVide Supreme to 125 F and dunked in a frozen Wild King Salmon fillet that I’d seasoned and vacuum-sealed a couple weeks ago.
We picked up Big-O from school and returned home for lunch. I took my fish out of the water oven (45 minutes of cooking time)…
…and I served it with some leftover winter squash puree, roasted turnips, and roasted red bell peppers.
Did you notice how I covered up the dent in the salmon left by the frozen olive oil with a lemon slice? I’m one seasoned food stylist.
After lunch, I increased the temperature of the SousVide Supreme to 130 F and dropped in the rib steaks. Then, I took Big-O to his yearly check-up only to find out that he had a raging double ear infection AND sinusitis. Bad, unobservant mommy.
When we got home, I snacked on leftover sous vide flank steak, roasted red bell peppers…
…and a ton of coconut flakes.
At dinnertime, I stir-fried a big batch of lancinato kale with bacon, roasted a delicata squash in the toaster oven, and set the sous vided rib steaks on fire with my kitchen torch.
I also burned a pot dry that contained steamed cauliflower. You win some, you lose some.
Here’s my dinner plate: