Okay, peeps, I’m fricking tired tonight.  Today’s my “flip day” so I gotta switch from working night shift (I got off this morning) to full time mommy.  Man, I’m a cranky mommy every other Wednesday.  Well, crankier than normal.  It doesn’t help that I stopped eating at 4:00 a.m. and only napped from 10:00 a.m. to 2:30 p.m.  And I had to go to the doctor’s to get my labs done, go grocery shopping, take my kid to kung fu, and make dinner.  

So what did I serve for dinner?  Sous vide tri-tip, stove-top braised cabbage and onions, and balsamic marinated bell peppers.  And I did it all in less than 30 minutes.  Word.

Here’s how I tackled dinner:

I knew I had leftover sous vide chicken in the fridge but I also had a tri-tip I had seasoned and vacuumed packed on Sunday.  I decided to cook off the tri-tip because 1.)  I’d have more leftovers  and 2.) it would spoil if I didn’t cook it off already.  Before I took my nap, I filled my SousVide Supreme and preheated it to 136 F.  When the sucker finally came up to temp, I plopped in my prepared trip-tip which I had seasoned with fennel and salt with organic fennel pollen and freshly ground pepper.

When it was dinnertime, I pulled the tri-tip out of its bath (~8 hours in the SousVide Supreme), took it out of the bag, dried it with paper towels, and seared it off in ghee in my super-hot cast iron skillet.

Then, I rummaged through my fridge to figure out what I’d serve on the side.  I found a cabbage, which I promptly chopped up.  Then, I sliced up an onion.  That’s all I wanted to do tonight in terms of prep work.  I heated up a skillet on medium, threw in 2 tablespoons of butter, and sauteed the onions.  I added the cabbage once the onions were wilted and added ¼ cup of chicken broth and seasoned everything with salt and pepper.  I covered the pan with a lid and lowered the heat to low to soften the cabbage.  After 5-10 minutes, I tasted it and added a few dashes of Trader Joe’s 21 seasoning salute and then splashed in a tablespoon of sherry vinegar when I took the pan off the heat.

Since I normally like to serve two vegetable sides with my meat, I dug out some marinated roasted bell peppers I already had in my fridge.  Then, I sliced up the tri-tip and plated our dinner.

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

Other Recipes You May Like

Leave a comment

Your email address will not be published. Required fields are marked *