Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
I'm so excited because I did my first trade out with a local for some products. I exchanged my organic backyard chicken eggs and walking green onion stalks for some of the homegrown oyster mushrooms. The person I traded with used the Nextdoor app to post to a local gardening group that he was looking for someone to do a trade out with. We linked up and voila!
Aside from using them in omelets, pizza, and pasta, I wanted to experiment with a new way of preparing them. I happened to have some Yukon gold potatoes that needed to be used up plus a can of Trader Joe's smoked trout. I figured there was the makings of a dish with those three ingredients. Kind of sounds like a version of the Food Network show Chopped where you get a basket of random ingredients that you need to make a dish out of.
Sure enough, I cooked it up and it was legit - an awesome flavor a texture combination. So good in fact that it is worthy of the blog and I will definitely be making it again.
Ingredients
- one pound Yukon gold potatoes
- one can Trader Joe's smoked trout
- 6-8oz oyster mushrooms (or sub any cooking mushroom like cremini)
- 1/2 onion sliced pole-to-pole into strips
- 1/4 tsp dried rosemary
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp lemon juice
- 1 tsp balsamic vinegar
- 1 tsbsp red or white wine (optional)
- olive oil for drizzling
Directions
- Preheat the oven to 400 degrees.
- Wash and dice the potatoes into 1/2 inch cubes. Drizzle with olive oil, salt, pepper, and dried rosemary. Stir until well coated.
- Place on a pre-oiled baking sheet or roasting pan in a single layer and cook in oven for 20 minutes. Take out and stir the potatoes around to expose a different side. Cook for another 10-15 minutes until golden brown.
- Meanwhile, heat a skillet on medium heat and drizzle with some oil. Add the onions with a sprinkle of salt and cook for 2-3 minutes until they begin soften and become translucent.
- Be careful with salt level because the trout will add salt.
- Add the mushrooms and cook for another 2-3 minutes until the mushrooms soften.
- Add the lemon juice, balsamic vinegar, wine along with the smoked trout and cook until any moisture reduces.
- Put the roasted potatoes on a plate and top with the trout/onion/mushroom sauté. Enjoy!
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