Designed to fulfill the profound need for an environmentally friendly alternative to the plastic sandwich bag comes the Stasher!
Made from a strong and durable non-toxic and platinum food grade Silicone, the Stasher Reusable Silicone Bags are innovation as its best. This fully functional, airtight and ideal food storage, features a pinch press leak-proof seal to keep your food fresh, they are fridge, freezer, oven and microwave safe. Simply pop in the dishwasher to clean.
Available in a range of colours the Stasher comes in Snack, Sandwich, Large, and Stand Up.
Sous Vide is a method of cooking that cooks low and slow and locks in your food’s amazing flavor. Sous vide, means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method. And, if you swap out those single-use plastic bags for reusable silicone Stasher bags, you’ll protect your health and prevent plastic waste. In this video, Stasher whips up an entire salmon dinner — complete with asparagus and potatoes — in just 35 minutes.
Sous Vide Salmon Fillet, Asparagus and Potato Dinner
First (this is totally optional) brine your salmon to season and prevent it from overcooking. This also prevents albumen (the white stuff) from bubbling out of the salmon. Whisk ¼ cup kosher salt into one quart of ice water until dissolved. Add the salmon and refrigerate for 30 minutes (or up to one hour).
Set your sous vide machine to 57 degrees celcious (135°F) and let the water pre-heat. (or use a large Saucepan of water)
Remove the salmon fillet from the brine and rinse with cold water. Pat dry and place in a Large Fridge Freezer Stasher bag with two tablespoons of olive oil or butter, lemon slices, a sprig of rosemary and a pinch of pepper. Seal the stasher bag, removing as much air as possible.
Fill another Large Fridge Freezer stasher with asparagus spears, two tablespoons of olive oil or butter, one minced garlic clove, and salt and pepper to taste. Seal and shake the stasher to evenly coat the asparagus. Then, partially open the bag and remove as much air as possible before sealing the stasher again.
Fill a sandwich size stasher with halved potatoes, two tablespoons of olive oil or butter, one minced garlic clove, a sprig of rosemary, and salt and pepper to taste. Seal and shake the stasher to evenly coat the potatoes. Then, partially open the bag and remove as much air as possible before sealing the stasher again.
Place the bags in the water and cook for 30 minutes. Use clips or weights to keep the bags submerged if necessary.
Remove the stasher with salmon from the water and carefully remove the fillet. You can remove the skin before cooking or after and serve straight from the water. Alternatively, you can take the bag directly from the sous vide bath to an ice-water bath. Once the fillet has chilled, you can serve it chilled or store in the refrigerator for up to 2 days.
Remove the other stasher bags from the water and plate the asparagus and potatoes with your salmon fillet.
Optional Lemon-Dill Creme Fraiche
1 cup creme fraiche, sour cream or Greek yogurt
Zest and juice of 1 lemon
¼ cup fresh dill, loosely chopped
Whisk together all ingredients and serve atop your sous vide salmon. Can be refrigerated in an airtight container for up to two days.
Sometimes we just need a big ‘ole hug. Whether you get that hug from your favorite person, your favorite blanket, or a furry friend, comfort is what we’re looking for. And what brings more feelings of comfort than a big bowl of soup?
We love soup, and soup is soup-er easy to make with a Stasher bag: just toss all of your ingredients in and cook. Bonus: whatever you don’t use can be frozen and reheated in the same bag. Talk about easy clean-up!
Need a big bowl of hugs today? Check out two of our favorite soup recipes right here.
Healing Pho in a Stasher
Traditional pho is packed with so many healing ingredients. This recipe is a modern take on the ancient dish, but healing nonetheless. Bone broth adds a ton of protein to your meal while reducing inflammation and building the lining of your gut with collagen. Grated ginger and mint pack a ton of flavor while helping to soothe any bellyaches and clear out nasal passages.
Use a Large Fridge/Freezer Stasher to create this recipe, easy for clean up and can be stored in the fridge for the next day!
*Please note that while stasher is great for carefully storing and feeding liquids like soup, it’s not recommend to take on the go.*
This minestrone soup recipe is inspired by the recipes your grandma used to make. It’s cozy and filling, and healthy, to boot. You can prep fresh ingredients ahead of time, like diced veggies and grated parmesan, and store them in Stasher bags in the fridge ‘til you’re ready to cook. We recommend the Large Silicone Fridge Freezer Bag for this recipe.
Serve it with freshly grated parmesan, fresh basil, and good crusty bread. This minestrone soup is a crockpot recipe, which I find to be so handy any time of year. Who doesn’t like an easy dinner?
You can prep fresh ingredients ahead of time, like diced veggies and grated parmesan, and store them in Stasher bags in the fridge ‘til you’re ready to cook. And, the finished soup freezes and reheats well. So if you end up with some leftovers – let the soup cool, transfer to a Stasher bag, seal tightly, and lay flat in your freezer!
4 cup vegetable broth (can sub chicken if not vegetarian)
2 large carrots, sliced
2 celery stalks, diced
1 large onion, diced
1 28 oz can tomatoes (pureed, diced, or crushed)
¼ tsp dried basil
1 tbsp parsley flakes
1 tsp oregano
3 cans (5.5 oz/each) tomato juice
1 can garbanzo beans, drained
1 can green beans, drained
1 cup elbow noodles (gluten free, if needed)
Freshly grated parmesan
Salt and pepper, to taste
Add all ingredients to a large crockpot, except for the noodles, and cook on low for eight hours.
Turn the crockpot up to high, add the noodles, place the lid back on, and cook for another 30 minutes or so, until the noodles are soft.
Season to taste. Serve with freshly grated parmesan, chopped basil, and fresh bread. .
Store leftover minestrone soup in the refrigerator or freezer in a tightly sealed Stasher bag. The Stand-Up Stasher would is perfect for storage
This recipe serves eight to ten people so you can either serve a big family meal or freeze some for later!