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Homemade Filet-O-Fish

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This year our household made a decision to decrease our meat intake. This means leading a mostly pescatarian lifestyle. I’m particularly choosy when it comes to seafood. It’s amazing and one of my favorite things to eat when done well. The other side of the coin being that it is so easy to mess up and boy have I been burned in the past.

250px-McD-Filet-O-Fish I have never liked fish sandwiches. Sure, I ate fish sticks when I was growing up, and I eat fish & chips now, but I have never ordered fish at a fast food restaurant.

Why would you order something when it looks like this? –>

These homemade sandwiches use a sustainable fish and are much healthier than what you’d find at a fast food restaurant. You can make these as healthy or indulgent as you choose. Swap the bun out for whole wheat and toss with a side of baked chips, or go all out and slather it with cheese and eat with some french fries. I like these sandwiches with a little bit of green on the top and a nice schmear of wasabi mayonnaise on one bun to give it a little spice. The mayonnaise, which I picked up at our local Trader Joe’s, is a modernized version of tartar sauce. Feel free to omit it or replace with the traditional tartar sauce if that’s your preference.

PYO at Hartland Orchards: Blueberry Coffee Cake

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In 2011 we tried our hand at a “pick your own” orchard. This was not our first time–we had picked apples at an orchard before, but this time we went in the summer to get some peaches and blueberries. Something about picking your own fruit makes it taste so much better.

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Each time we make the decision to head out west to the part of Virginia where these farms are, we try to pick a different one. I want to be able to compare the different orchards and offerings to decide which one I like best, so that I can spread the love when find “our” place.

We’re still on the search for a perfect place. Last year we went to a place that had blackberries, peppers, and squash, but we got a flat tire on the way back, so that soured it a bit for us.

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We also picked a peck of peaches (say that 10 times fast!). Most of the peaches were eaten as-is and I gifted some to my mom since it’s her favorite fruit. I also made a horrendous peach “cobbler” with some of the peaches. I’ll spare you that anecdote.

But, these blueberries. These blueberries were small, firm, tart, and after a quick wash, they didn’t need any more adornment or modification. But they were screaming to be made into what could be called our household’s favorite treat: Blueberry Coffee Cake.

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This cake is soft and moist and just the right balance of tart and sweet. The crunchy, sugar-y topping is what makes it perfect though. I snagged a copy of this recipe from my mother-in-law and taped it into our recipe book. It’s been time-tested and proclaimed “excellent!” time and time again. This sure is a delicious way to get your daily dose of fruits.

We usually make this for Dan’s birthday since he doesn’t like traditional cakes. But, to be honest, we make this any chance we get! It goes well in the morning with a cuppa tea or coffee, but also holds it own with ice cream or whipped cream for a light yet satisfying dessert.

You can add some red berries and really make this a red-white-and blue affair to celebrate the 4th of July! I’ve made this same recipe and subbed the blueberries with blackberries, peaches, rhubarb, or even frozen mixed berries; they are all delicious renditions.

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