Sous Vide Archives - The Sustainable Kitchen

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Double-Cut Stuffed Pork Chop

LanneUpdated on March 23, 2025November 17, 20235 min read

Have you ever had a meal at a restaurant and it just stays with you year after year? This is …

Sous Vide Steak

LanneUpdated on March 23, 2025October 15, 202311 min read

Analyzing the meat section of your grocery store can be confusing for some. Then you have to bring it home …

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Vanilla, but Make It Punchy 🍦💥 The temps ar

Vanilla, but Make It Punchy 🍦💥
The temps are rising, which means it’s officially Ninja Creami season. And while some call vanilla basic, I call it underrated excellence. This vanilla bean ice cream may look simple, but one bite in and you’ll realize it’s all about the details—the steeped vanilla bean, the rich egg yolk custard, the silky-smooth texture. It’s classic for a reason.
Whip this up and watch it vanish faster than your patience in Dallas traffic.
📲 Recipe’s up on the blog. Ninja Creami users, this one’s your go-to base for every topping under the sun.
#VanillaBeanIceCream #NinjaCreamiRecipe #HomemadeIceCream #VanillaLoversUnite #IceCreamSeason 🍨

The weather’s heating up, and so is my craving f

The weather’s heating up, and so is my craving for something fresh, bold, and a little exotic 🌶️☀️
Enter this Chicken and Papaya Salad with coconut-poached chicken, grated papaya, mint, and a spicy-salty dressing that brings the whole thing to life. It’s not the most traditional version of Thai papaya salad—but the creamy coconut rice and juicy shredded chicken take it to a whole new level. Think: tropical vacation in a bowl.
Serve it warm or chilled—either way, it’s sunshine in every bite.
📍 Link in bio
#SpringSalads #thai #PapayaSalad #CoconutChicken #easydinner #salads #spicy

📣 POV: It’s crawfish season, and you’ve got

📣 POV: It’s crawfish season, and you’ve got cravings.
Solution? Crawfish Hand Pies. Golden, flaky puff pastry stuffed with buttery crawfish tails, melted Gruyère, and a kiss of Creole spice. No peeling required—just pure comfort wrapped in pastry and baked until crisp.
I use store-bought puff pastry because I’m not trying to win a James Beard award—I just want a snack that tastes like Louisiana and hugs me from the inside out. Bonus: they freeze well, reheat beautifully, and make you look wildly impressive with minimal effort. Win-win.
🦞 Full recipe is live at the-sustainable-kitchen.com — just in time for peak crawfish season.
💬 Have you ever made hand pies? What’s your go-to filling?
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#️⃣
#crawfish
#pies
#puffpastry
#cajun
#easyrecipes

Berry Tart with Ginger Cream—because not every d

Berry Tart with Ginger Cream—because not every dessert needs to be subtle.
This tart is big—literally and flavor-wise. Four sheets of puff pastry come together to make one large square, loaded with fresh berries and a rich cream cheese filling spiked with crystallized ginger. That cream? It’s the part people talk about days later.
If you’re feeding a crowd, this is the kind of dessert that makes an entrance and holds court. It looks impressive, tastes incredible, and no one needs to know how easy it was to pull together.
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#BerryTart #PuffPastry #creamcheese #SpringBaking #Entertaining #tart #fruits #springishere

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