One thing I pride myself on is being able to look at the ingredients I have on hand and whip something up for dinner. This delicious mahi mahi came from one of those ingenious moments.
Eric was eating leftover Thai the other night and I had to figure out something for myself. I saw the mahi mahi. I saw the kale. I saw the edamame. Boom.
Now I have a pretty neat trick about softening kale. If you eat kale right off the stalk, it can be pretty chewy. Not that appetizing, really. Well I found a tip online that has completely changed how I eat kale. Take a big bunch of kale, put it on a bowl, sprinkle a pinch of salt on it, massage the salt in to the leave, let it sit for about 10 minutes. That is it. The salt helps break down the leaves so they have the consistency of regular lettuce. Now all I want to do is eat kale salads.
Mahi mahi with a kale and edamame salad
For the fish (This is enough for one fillet of fish. Adjust the amounts based on the servings you want).
1 piece, mahi mahi (any white, mild fish would probably work.)
1/2 clove garlic
1/4 tsp honey
1 tsp soy sauce
Shake of ginger powder (you could use fresh ginger if you have some on hand)
Mix all the ingredients together in a small bowl. Coat the fish with the marinade and let it sit for about ten minutes. Preheat the oven to 400 degrees. Place fish on a baking sheet. Bake for about 8 minutes, or until fish is cooked through.
Kale and edamame salad
1 cup softened kale
1/3 cup edamame (or however much you want), shelled, cooked and cooled
Salt and pepper to taste
2 tsp white wine vinegar
1 tsp sesame oil
1/2 tsp soy
1/2 tsp honey
Sprinkle of ginger powder (or grate of fresh ginger)
Combine the ingredients for the vinaigrette in a bowl. Whisk together and let sit for about 10 minutes for the flavors to mix together. Add in the kale and edamame and toss to coat with the vinaigrette. Season with salt and pepper. Serve alongside mahi mahi.
Remember when I said I might talk about healthy stuff? Well, here we go.
Disclaimer: I do not like smoothies. I don’t know what it is. I’m guessing it has something to do with I don’t like drinking yogurt. Something with the consistency I suppose. That being said, in my mind, this is NOT a smoothie. It’s a slushie. Or a healthy slurpee. Think of it however you want.
Now I know this isn’t rocket science and I didn’t reinvent the wheel or anything. But this combo is quite delicious. It’s great to satisfy your sweet tooth when you are trying to cut back on maybe not-so-good for you things and is quite filling if you need a snack between meals.
I used an immersion blender to make this, but a regular blender or even a Magic Bullet would be great for this. I’ve had so many of these in the past few days I’ve considered getting a Magic Bullet, but like I need another kitchen appliance.
Coconut water fruit slushie
1 cup coconut water (or whatever liquid you like: water, juice, lemon-lime soda, etc)
1/2 cup frozen fruit (I used a combination of raspberries and peaches)
Note: I prefer frozen fruit in this to fresh because it gives the slushie a thicker consistency. Fresh fruit would give more of an aqua fresca type consistency, but the choice is up to you.
1) Place all the ingredients in a bowl or blender. Pulse unless the fruit is smooth and everything is combined. Garnish with fresh mint if desired.
Three days in to the new year and I’m already changing stuff up here on Kitchen Casual. It’s not a huge change, just changing the Friday feature from Friday Five to Friday Faves. It gives me more flexibility in terms of the amount of what I write about. I found myself struggling sometimes to come up with five things and I want to make sure the things I share are things I actually am enjoying, not just things I am thinking up to take up space.
First, I have to talk about how Santa was very good to me. I got a few of the products I’ve talked about on here and they have seen a lot of use in the past week. My mother-in-law got me the tea kettle I wanted. It’s is actually quite amazing how brewing tea at the proper temperature can make a huge difference in how the tea tastes. Tea nerds unite! I’ve been getting a lot of use out of it the past few days because I am battling a nasty head cold. Hot tea, I love you. I also got two really awesome knifes. The above one is a J.A. Henckels chef’s knife made of German steel. It cuts like a dream. I just want to chop all the things. I also got a small ceramic knife that is great. I feel like I need to invest in more ceramic knives now.
UPDATE: I can’t believe I forgot to talk about my mezzaluna! I also got one for Christmas and it is pretty amazing. Yes, you can just use a knife, but I shredded a whole bunch of kale super fast with it the other day. We are now best friends.
We were out of town for past of last week so we haven’t cooked too much. We made this slow cooker Greek chicken on Sunday and ate it for a few days in warm pitas with tomatoes, cucumbers and homemade tzatziki. It was delicious. We also made lobster risotto on New Year’s Day.
It was my first time cooking lobster at home. We bought some tails from Costco (seriously, they have a great seafood selection) and boiled them. I used my recipe for baked risotto and top it with the chopped lobster. A little delicious indulgence to start the new year.
I should get back to more cooking in the new few weeks. Like most people in the world, I’m trying to eat better after the gluttonous holidays, so you might see some healthy-type dishes on here. But I’ll hopefully make them as tasty as possible!