Happy What I Ate Wednesday! I hope you all are enjoying your Independence Day, especially you, Jenn, at Peas and Crayons! Thanks again for hosting another fun-filled episode of WIAW. Our theme this month is Fun, Food and Fitness, and I have a nice way to start it off, as well as a delicious dinner recipe to go with this week’s Flavor of the Week, orange!
Last week I was having fun with new food experiments (like raw chocolate chip cookies) but by the time Friday came along I was ready to take a break from the kitchen and take in some new scenery. After a quick breakfast of coffee and orange date cake we headed up to Ithaca and visited Buttermilk Falls State Park. I was looking forward to this trip for a while and even though there wasn’t much water coming down the falls, it was still beautiful:
The trails were nice and shady, but going up numerous stairs in the beginning proved to be a good workout (especially with a bunch of noisy teenagers behind you!) After enjoying the numerous waterfalls, pools, and overall scenic splendor of the park, we headed back to town and popped in to The Mate Factor Cafe & Juice Bar in Ithaca. Unfortunately, they had THE worst espresso in the world. It smelled okay and looked okay, but it tasted like they put half a lemon in it.
My tofu-avocado wrap wasn’t bad, though they did go heavy on the Kalamata olives, which made it kinda salty:
We got home early so spent a couple hours doing yard work until around 8:30pm (these long days are awesome!) Dinner was leftover lunch for me and leftover dinner (below) for my husband:
In keeping with this week’s Flavor of the Week theme, I wanted to share this recipe for Fish with Orange-Shoyu* ** Sauce I made for dinner on Monday. I came across a Teriyaki Orange Fish Filet recipe that sounded pretty good, so I just modified a few things, including the name (I hope it’s okay that I did this.) The fish is simmered in a light sauce of orange and ginger, perfect for the walleye we were lucky enough to get from my sister (her husband’s a great fisherman!) It’s a quick and easy meal, and of course, healthy!
*shoyu = soy sauce. Won’t sound as good if I called it ‘Orange Soy Sauce Sauce’!
**After moving to NY from HI, there are certain words I have to start using in conversation, like ‘soy sauce’ instead of shoyu, ’flip flops’ instead of slippers, and ‘creek’ (or ‘crick’) instead of gulch. My husband also referred to the continental US as ‘the mainland’ at work the other day, and people were like, “What are you talking about?”
Fish with Orange-Shoyu Sauce (modified from Teriyaki Orange Fish Filets at grouprecipes.com)
1 lb fish filets, such as walleye, but use any fish you like
1 teaspoon salt
1 tablespoon sesame oil
1 1/2 cups fresh squeezed orange juice
2 tablespoons shoyu (soy sauce)
1″ piece ginger, sliced thinly or grated
1/4 teaspoon red pepper flakes (optional)
1 1/2 teaspoons agave syrup or 2 teaspoons sugar
3/4 cup thinly sliced yellow onion
4 stalks green onion, chopped (reserve 1 tablespoon for garnish)
zest of 1 orange
4 cups broccoli florets
2 cups sugar snap peas or snow peas
Season fish with salt, set aside.
Mix orange juice through agave syrup. Stir in sliced onions and green onion. Add half of orange zest.
In a large frying pan, heat sesame oil over medium heat. Add fish, cook for 1 minute. Spoon half of the orange mixture over fish, letting it simmer before adding more sauce to pan. Cook fish for 2 minutes, turn over and pour remaining orange mixture over fish, adding half of orange zest. Simmer high and cook for a minute then add broccoli and peas. Turn heat down to medium-low, cover and simmer for 3 minutes.
Serve with brown rice and garnish with remaining orange zest and green onion. Enjoy!
What are some of your favorite hiking spots? What’s your favorite post-hike meal? Don’t forget to leave a comment below, I’d love to hear from you!