Fast and Healthy Mahi Mahi dish

On this night, I had good intentions. I was going to create a pretty fancy dinner with the fresh mahi mahi fish that I bought from Whole Foods. I must admit, it was a little pricey-more than what I normally like to spend. Unfortunately, I just didn’t have the time to execute my fancy dinner. That happens.

This meal couldn’t have been easier and was tasty. The whole thing took no time at all. 

I preheated the oven to 450. Tossed the asparagus and baby yukon gold potatoes in a little olive oil and salt and pepper. Placed them in the oven and turned them once. They took about 15 minutes. On one side of the sheet pan, I had the asparagus. On the other side, I had the potatoes. It worked out nicely. I was worried the asparagus would get mushy but it didn’t. I think it’s very important for the potatoes to be really small or cut in half or quartered.

I preheated the grill pan and rubbed the mahi mahi with minced garlic, olive oil, salt and pepper, and a little bit of lemon juice. Grilled each side, about 5 minutes, and then covered with tin foil until ready to eat.

Then, I tossed some arugula with lemon juice, olive oil, and salt and pepper. Served the meal with lemon wedges for the mahi mahi. 

Easy and quick. And definitely healthy. Feel free to add tartar sauce, sour cream, or any other condiment that you'd like. But, for me, simple sometimes is just what I need. 

Mushroom Strogabeth

I had a lot of fun making this healthy and easy dish.  Sorry for the silly name. Couldn't help myself.  I looked at a lot of different recipes and decided on this combination. Definitely excited to use some of my dried shittake mushrooms. 

1 small package of portabello mushrooms, sliced

2 cups of dried shittake mushrooms 

reserved water from dried mushrooms

4 cloves of garlic, minced

1 sweet onion, diced

1 package of wide egg noodles

1/2 cup of dry white wine

1 cup of low fat sour cream

2 tbs of extra virgin olive oil

a pinch of dried thyme

salt and pepper to taste

2 tbs of Worcestershire sauce

1 cup of fresh flat leaf parsley, chopped

In a bowl, add dried mushrooms, fill to the top with hot water. Let sit for at least 10 minutes. 

Start boiling the water for the egg noodles.

In a large deep skillet, saute onion, garlic, and thyme on low/medium heat with oil until soft. Add the shittake and portabello mushrooms. Continue to saute for about 10 minutes. Add wine, water from the shittake mushrooms, Add Worcestershire sauce and sour cream. Mix and lower heat to low. Salt and pepper to taste. Be careful to not add too much salt. Worcestershire sauce is salty.

Add the noodles and parsley and toss. Cover with tin foil on the stove with the heat on low or off.

Serve with a side dish of sauted spinach or a salad. Feel free to use organic egg noodles.