This is the method many fine restaurants use to cook
their meats and vegetables for the ultimate flavor and juiciness. Now, the
technology is available and affordable for home use. Sous Vide cooking is the
process of vacuum-sealing raw food in plastic pouches and cooking it slowly in
a precisely temperature-controlled water bath. Unlike the thousands of
dollars spent by professional kitchens, now a circulator that heats and
circulates water around food is placed into a large stock pot to cook to
exactly the right temperature. The vacuum process also works as an instant
marinade, working any liquids into the foods for extra flavor. It is coming on
the market as a new food trend this year, but, it’s been around for decades. I
bought mine at Sur La Table for $199.00 called Sansaire, and it’s gotten quite a workout in my
kitchen. You’ve got to try it!

Chicken Marinade
and Sous Vide Cooked Chicken Breasts

Serves: 2-4

Ingredients:

3 T       Zesty Italian
Salad Dressing-store bought

1 lb      Skinless,
boneless chicken breast(s)

Directions:

Add chicken and dressing into a bag used for vacuum sealers or use a ziplock brand bag large enough to accommodate chicken, or use more than one bag. Vacuum and seal bag(s).
Refrigerate overnight or use immediately.

Cook in sous vide bath for 45 minutes up to 1 ½ hours, at
143 degrees. In a large skillet, remove chicken from bag and sear chicken over high heat, to brown if desired. It’s not necessary but, it adds extra flavor.

Remove from bag or skillet, and place on a cutting board. Let rest for
5 minutes. Slice as desired; serve hot.

Vegetable rice
side dish

Serves: 4

Ingredients:

1 T       Unsalted Butter

1 T       Extra virgin olive oil

3 C       Cooked
rice

1          Zucchini,
diced medium  

1 C       Orange
baby tomatoes

1          Red bell
pepper, trimmed and julienned                  

3          Cloves
Garlic, finely minced

¼ t       Crushed
Red Pepper Flakes

¼ t       Thyme,
dried

Salt and pepper, to taste

Garnish with sliced almonds

Garnish with Flat leaf parsley, minced, if desired

Directions:

Warm butter and olive oil in a medium skillet until butter is melted, over medium-high heat, Sauté garlic for 30 seconds, then zucchini. Add seasoning and spices, cooking until somewhat
soft, about 3-5 minutes. Add bell peppers and tomatoes to warm, cooking another 1-2 minutes. In a large bowl, mix zucchini
mixture with warm cooked rice and gently stir to combine.