Katie Stew

A rich, simmering blend of my favorite things

May 3, 2016
by katie

I’m really into Ramen right now.

My boyfriend has been traveling for work a lot the last few weeks. Which means that I have been spending a significant number of evenings at home alone eating takeout and watching trashy tv. Then I frantically clean the house on the day he is returning home so that he doesn’t walk through the front door and worry that we’ve been robbed or that squatters have moved in. Turns out that when I have the house to myself I don’t worry too much about things like dishes, cooking, cleaning, or for that matter, showering.

Keeping it classy y’all.

Lately, in the midst of all this takeout, I’ve been really into noodle soup. Specifically, ramen. I came to this realization this past week. On one Friday, I had ramen from a new local joint and loved it. By the next Monday I was out of leftovers and craving it again, but decided to shake it up. So, I picked up some Pho at a local vietnamese place. It was good, but wasn’t what I really wanted. Tuesday I stopped in the International district at this great Chinese noodle house and got a noodle soup with wontons. And it was also really good, but didn’t satisfy my craving. Apparently, I only want ramen.

To be clear, I’m not talking about Top Ramen. Though I have certainly enjoyed my fair share over the years of those magical, salty, msg loaded noodles. In fact, I really like using the noodles in stir fries (without the weird flavor packets), so I keep a couple of packets stocked in the pantry. I also really like them when I’m sick with a cold. I cook up a block of noodles with half the weird seasoning packet and then load it with lots of Sriracha and soy sauce. Don’t judge me. I’m telling you, when I’m all clogged up with snot, sometimes super spicy salty noodles are the only thing that 1. makes me feel better and 2. that I can even taste.

So anyways, if ramen isn’t about the magical 3 minute cooking packets, what is it all about? In the real world, it is about the broth. There is vegetarian ramen out there, but my favorite right now is Tonkotsu, which is a pork broth that has been slowly cooked for hours and hours and hours, usually served with fresh noodles, slices of pork, and soft boiled eggs. The broth is sometimes flavored with Miso or soy and is always rich, salty, and delicious. And the soft boiled eggs melding into that broth is often my very favorite part. Shoyu ramen is also delicious and is a soy sauce based ramen with a chicken and/or vegetable stock base.20120227-tonkotsu-ramen-broth-pork-fat-01a

Now if you are not lucky enough to have a ramen restaurant in your area, I’m terribly sorry. Really I am, because in case you haven’t caught on yet, I’m a little obsessed at the moment. But all hope is not lost. I’ve been experimenting with making ramen broth at home. I’ve also got a good friend trying to figure it out. Maybe between us, we can unlock the answer to the perfect ramen broth. My first attempt wasn’t perfect, but I’m a woman on a mission now.

Is it weird to just post about how much I love ramen right now? Maybe. But in case you haven’t noticed, I’m kind of weird y’all. Welcome to my world.

April 25, 2016
by katie

Do Androids Dream of Electric Sheep?

I’m in a bookclub again! As longtime readers will know, I ran a bookclub for friends for a number of years, but it petered out and I haven’t been a part of one for the last 3 years or so. But, recently I was out with some girls, talking about book recommendations, and one of the ladies said, why don’t we have a bookclub? And I said, hell yeah!

I’m not running the club this time around, which is nice, but I am an active participant. A group of ladies got together, came up with a book list, and last month we had our first discussion. It was very emotionally rewarding for me. I love reading so much, but often don’t have anyone to discuss the books with when I finish one. We talked theories, themes, characters, and the vision of the future. It was awesome. And, we drank wine and ate lots of cheese. So, a win all around.

Anyways, let’s talk about the actual book!

Do Androids Dream of Electric Sheep? by Philip K. Dick


Have you heard of this book? If not, you have surely heard of the movie based on the book, “Blade Runner”. Amusingly, I’ve never been able to make it all the way through Blade Runner without falling asleep. It just doesn’t do it for me. And I love Harrison Ford and sci-fi movies! What’s up with that!? However, the book was delicious. I raced right through it. It is gripping, heavy on dialogue, and has an interesting, complex, and disturbing view of the future.

The protagonist is Rick Deckard, a bounty hunter charged with finding and “retiring” runaway androids that are loose on earth. The androids that he is chasing are a new type, Nexus 6, that are nearly impossible to distinguish from humans. The book, through Rick, explores the idea of what it is to be alive. If an android is nearly indistinguishable from a human, then what right do humans have to kill it? Is it killing or retiring?

This theme is also explored by the discussion of Mercerism, the main religion/belief system established in the book. People have a Mercer box in their homes that they connect their consciousnesses to. When they do that, they merge with all other people operating their boxes at the same time. It allows humans to connect, practice empathy, and develop a deeper appreciation for all life. Humans, in this future, see protecting life as one of the most important things. The planet is a nuclear wasteland where there is no wildlife anymore. Pets are used to define social status and give meaning to an otherwise bleak life on earth. Mercerism draws an interesting parallel to the android saga. The main difference between humans and androids in the book, is that the androids are unable to feel empathy. Because of this defining trait, they are deemed not alive. The humans value life, but not the lives of androids.

The book is a fascinating read and a bleak, but insightful look at a possible future. It is amazing that it was written so long ago, but is still relevant to conversations surrounding artificial intelligence, potential rights of artificial intelligence, and what it means to be human and alive.

There are many other fun things about the book. Insights into possible future inventions as well as the use of things that are now so outdated that it is amusing to see them in a future setting.

If you haven’t ever read this book, I highly recommend it. It is short, fun, and may just blow your mind.

April 18, 2016
by katie

Banana Bread with Chocolate and Cashews

Let’s be honest. I don’t really care about banana bread.

I know, I’m sorry, but its true. I am never going to order the banana bread at a coffee shop, or think about it when brainstorming what to cook on the weekend. What I do care about is not letting food go to waste. So on the occasions where I make the decision to buy bananas for the house, always with the best intentions of eating them, and they end up sitting forgotten on the counter, sad and overripe, sometimes I make banana bread.

banana bread piecesAnd whenever I do, I tend to be pleasantly surprised by it. It is crumbly and moist and lovely, and hardly tastes of bananas at all. And this time, I kicked it up a notch. I’m like, “I don’t even like bananas! Why am I making banana bread? Maybe if I put a bunch of chocolate chips and cashews in it I’ll like it better.” And you know what? I do like it better. I really do.

(especially with a big smear of butter on top) banana breadIn fact, the saltiness of the nuts and the chocolate-ness of the chocolate, in a moist, lovely, cakey bread thing is really quite nice. I enjoyed a piece in the sunshine, on my couch, with a mug of tea yesterday and thought it was just the bee’s knees.

This recipe makes two small loaves, which is perfect. I ended up delivering portions to my neighbors so that they’ll like me and won’t call the cops when we’re too loud.

Use up old bananas? check. Make friends with neighbors? check. An excuse to have a slice of some cake like thing with chocolate in it in the middle of the afternoon with tea? check.

Hello, you can even pretend its a health food. Its called banana bread isn’t it?

Don’t worry. I won’t tell. 

banana bread sliceSo next time you have some old, sad bananas on the counter, don’t throw them out. Make this super easy banana bread. Eat it. Share it. Make some friends. Feel super fancy and accomplished.

Banana Bread with Chocolate and Cashews


  • 1/3 cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3 mashed ripe bananas
  • 1/2 cup chopped roasted cashews
  • 1/2 cup chocolate chips


Mix all ingredients together. Line two loaf pans with parchment paper. Divide mixture between the two loaf pans. It will seem like there is not enough batter in each pan, but don’t worry, it will rise significantly. Bake at 350 degrees F for 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

April 15, 2016
by katie

French Lentil Soup

Ok. So I didn’t go home and make the Brown Rice Mushroom Casserole like I said on Monday. But, I still did pretty well on the healthy/I need some vegetables front. I made lentil soup. I don’t think I’ve ever mentioned it before here, but I love lentil soup. It is simple, hearty, filling, and it just makes you feel good about the world.

And having a grilled cheese sandwich on the side certainly helps.

Over the years, I’ve made many varieties of lentil soup. It’s good with Italian sausage inside. Sometimes I make a spicy curried lentil soup. This time I went with my classic French Lentil. Whichever variety you want to make, there is a really simple base you can use and you’ll have soup in no time. Seriously, lentils only take about 20 minutes to cook, so you can have a pot of fabulous soup, made from scratch, in about half an hour.

French Lentil Soup

So what makes this lentil soup, “French”? For me, it is the flavor profile of the thyme, rosemary, and Dijon mustard. The base of the soup is a basic mirepoix, which is pretty darn French too. What is a mirepoix you ask? Basically it is a combination of chopped celery, carrots, and onion that form the base for many soups, stocks, casseroles, and other dishes. If you start your recipe with these things, you know that you’ll end up with some nice flavor. There are other versions out there, depending on region. For example, in Creole cooking, the mirepoix type base is referred to as the “Holy Trinity” and consists of onions, celery, and bell peppers.

Anyways, if you want to shake things up, make a curried lentil soup for example, leave out the thyme, rosemary, and mustard and instead add 1/2 tsp of chili flakes and 1-2 TB curry powder. You can also add diced potatoes for more substance.

For an Italian version, try adding oregano some Italian sausage.

Hopefully you’re seeing a trend here. Lentil soup is a simple, lovely thing that can be customized in many different ways. Start off with a solid base and have some fun.

Extra fun fact, this recipe is vegan! So, if you ever have some friend that goes vegan and don’t know what to feed them, this is an excellent option. Also for vegetarians, low carb, low fat, meatless monday, lactose intolerant, or whatever complicated person comes over for dinner.

French Lentil Soup

  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1/2 cup diced onion
  • 1/2 jalapeno, diced (optional)
  • 1 tb olive oil
  • 2 garlic cloves, chopped
  • 1/2 lb lentils
  • 1/2 tsp dried thyme
  • 1 tsp fresh rosemary, chopped
  • 2 tsp dijon mustard
  • salt and pepper to taste

Saute celery, carrots, onion, and jalapeno in olive oil until vegetables soften and begin to brown. Add garlic and saute for another minute, until fragrant. Add remaining ingredients and about 4 cups water. Bring to a boil and then simmer for 15-20 minutes, until lentils are soft. Add water as needed to get the consistency you want.

If you want a slightly creamier consistency, hit the soup with your immersion blender for a few seconds and blend some of the lentils up. You can also accomplish this by smashing some lentils on the side of the pot if you don’t have the blender option.


April 11, 2016
by katie

Brown Rice Mushroom Casserole

Sometimes you overindulge because it is a holiday. Sometimes you overindulge because you have company in town. Sometimes you overindulge because you’re on a mean streak of cravings for nothing but cheeseburgers. Or you’re in a bad mood or having a hard time at life right now. Or maybe you got a sunburn so bad last week that your doctor put you on steroids. I hear you. It happens.

And maybe you wake up and you want something really healthy. Maybe it is because of the overindulgences, or maybe it is just because you crave something that makes you feel good. Granted, a double bacon cheeseburger also makes you feel good, but more in a mental way than a physical way.

For me right now, I am in need of something healthy. Something with vitamins and fiber and other similar buzz word nonsense. You know what I’m talking about. Between out of town company and sunburns and eating out all the time and a dozen other reasons, I’ve had too many cheeseburgers lately, I’m feeling the need for a salad. I need some vegetables. And this next recipe, is right up my alley today. This is the Monday restart meal. The, “no really, I’m going to eat better this week” meal. It’s nice to have a plan for dinner.

Mushroom casserole
This dish is light, filling, and delicious. It is a side, or a main, or a just got home from work and want to eat something cold straight out of the fridge snack. Basically, it is brown rice that is tossed with some delicious vegetables and thrown together in a casserole with cheese on top. The mushrooms are baked, which is very low maintenance, and the kale and onions are sautéed in one pan. You’ll toss with the rice (you can even use instant rice packets, which are awesome) and put the whole thing into your already hot oven for a few minutes and then you’ll be ready to go! Squeeze a lemon on top if you are feeling fancy.

You’ll be amazed at how good something so simple can be. I also like to do this recipe with farro instead of brown rice.

Do something nice for yourself today. Make this recipe. Participate in Meatless Monday. Or go get a cheeseburger. Don’t let me tell you what to do. You do you.

Happy Monday.

Brown Rice Mushroom Casserole

  • 1/2 onion, chopped
  • 1 bunch kale, stems removed and leaves roughly chopped
  • 8 oz sliced white mushrooms
  • 1 cup brown rice, cooked according to package directions
  • 2 cloves garlic, chopped
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 cup water
  • 1 tsp fresh thyme, or 1/2 tsp dried
  • 2 TB olive oil
  • 2 oz goat cheese

Preheat oven to 400. Place mushrooms on a foil lined cookie sheet. Toss with 1 TB olive oil, 1/2 tsp red pepper flakes, salt, and thyme. When oven is ready, bake for 12 minutes.

In a large skillet, heat 1 TB oil. Saute onion over medium heat until soft and lightly carmelized. Add garlic and cook a minute more. Add kale and 1/4 cup water. Cover and cook until kale is wilted, 3-5 minutes.

Mix rice, mushrooms, and kale in a large bowl. Be sure to add any juices leftover from the mushrooms or kale. Salt and pepper the mixture to taste. Top with crumbled goat cheese. Bake for 12-15 minutes. This allows time for the flavors to meld together.


April 8, 2016
by katie

Y’all…. AKA I didn’t know a sunburn could be so bad.

What a week. What a crazy, crazy week.

Life lessons, y’all. Life lessons.

Remember how last week I was all, I’m back! I’m ready to write! Then life happened, as it so often does and threw everything off the rails. This post isn’t about food, or books, or art. This is just a crazy story.

Last week my brother and sister-in-law came to visit. It was awesome. Visits this good make it harder to be so far away. We ate lots of good food, saw fun stuff, and went on an adventure. We spent the weekend at Steven’s Pass and Leavenworth. For those who are not in Washington, that means that we drove about two hours east and wound up in the mountains, where there was still snow for skiing, despite the 60 degree temperature. It was so beautiful. Sunny, warm (we were melting in our ski gear), and lots of fun.IMG_3070

Look! I’m on skis!

That is, until the next day.

You know how you are supposed to wear sunscreen when you ski because the sun reflects off the snow, doubling the sunshine that wants to burn you to a crisp? Yeah, I learned a valuable lesson. (Don’t worry. There aren’t any gross pictures posted.)

This is me and my brother before everything went terribly wrong.

We show up to ski around 1PM and the guy renting me my skis asks if I remembered my sunscreen. I was like, oh no! I forgot! Oh well, we’ll only be here for 3 hours or so. I’ll be fine.



So by that evening I was bright red. I looked like a demented sad clown with the white around my eyes and bright red face. Next day, too burned to ski. But, a normal burn. Sunday, also a little better. By Monday my face looked reasonable, but something weird was happening. The burn on my chest seemed to be getting worse. It was spreading. It was itching. It kept me up all night on Monday. Itching! Burning!

And did I mention that Monday was my first official day at a new job? Awesome.

By Tuesday morning, the itching was near unbearable. I went to work, but by 1PM, I went to my boss and was like, I have to leave right now! I need to go to my doctor! I can’t take it! I pulled down my scarf that was covering up the terror on my neck and she kicked me out of the office. (She told me this morning that she thought she could literally see it spreading as I was standing in her office.) Then I went straight to my doctor, trying to not cry from the burning, painful, itching.

She gasped. When your doctor looks at you and gasps, that shit aint good.

Apparently, I had developed an extreme allergic reaction to my sunburn. I didn’t know that was a thing. So, I’ve been loaded up on antihistamines and steroids for the last few days. My doctor warned me that the steroids could cause insomnia and psychosis. She hesitated for a minute before writing the scrip, looked at me again, and then said, “yep. We’re doing this.” I have to say, I was a little freaked out, but not too freaked out to do it. I would have done about anything at that point to make the itching stop.

Luckily, I haven’t felt any crazier than normal. (Though you’d probably have to ask my beau for a realistic view of my crazy levels.) I’ve been sleeping (probably due to the benedryl). And best of all, I no longer feel like a poison ivy covered leper.

What a week.

And like I said, started a new job this week, which is exciting. For the next few months I’ll be splitting my time between catering for Lishfood.com, which I love, and working as the Interim Environment and Culture Manager for WGCells, a video game company in Bellevue. Friends and former PopCap coworkers reached out to me to come in and cover for a friend who is going on maternity leave. It has been so long since I’ve worked in an office! But, I feel like I’m right at home. I think that this job will provide a great opportunity for me to step back from the kitchen and get a good view of what I want to be doing. Also, provide time for me to think about my blog again! And hours on a bus every week to read books!

Certainly an exciting week. And we’ve got more company in town this weekend, which will certainly equal even more adventure. But one thing I know for sure, I’m wearing lots of sunscreen.

FullSizeRenderSunday in Leavenworth with my sister-in-law, brother, and beau. Notice how we are on the shady side of the street?

Happy Friday!

March 16, 2016
by katie

Cauliflower tots

It’s funny. When I was a kid, I don’t think that I was ever into tater tots. In fact, even as an adult, I struggled with them. Why are there all these little bits of potato in a ball? I found it texturally confusing. I’d just rather have french fries any day. Then I started to frequent a NW chain, Taco Time. It is the only place in Seattle where you can get a crunchy taco. And even though they are not the best crunchy tacos in the world, they satisfy a craving. Now, when you get a combo there, your tacos come with “Mexi-fries”, which are really just tater tots. I’m not sure what is “Mexi” about them, really. They’re pretty much just tots. Anyways, over the last few years, I’ve come to understand and really enjoy tater tots (as long as they’re really crunchy on the outside). It’s funny how opinions change.

So, one day I came across this recipe for cauliflower tots. It was being sold as a “low carb” alternative. Frankly, I don’t care about low carb dieting, especially regarding potatoes, but I do like cauliflower and thought it might be fun to try out. 


And let me tell you, cauliflower tots are awesome! I know cauliflower is trendy right now as a low carb alternative. People are using it as rice and grilling it as steaks and such. But despite cauliflower being cool right now, its also delicious. These tots will disappear off of the plate so fast that no one will even have time to notice that there aren’t potatoes inside.

Cauliflower Tots

  • 1.5 lb cauliflower florets
  • 1 cup cheddar
  • 2 eggs
  • 1/4 cup panko
  • 1 tsp creole seasoning
  • 1 tsp salt

The first step is to steam the cauliflower. You can do this in a double boiler for 4-5 minutes, until soft, but not mushy. You can also do this in the microwave.

Preheat oven to 400.

Chop down the cauliflower in to tiny pieces, like the little bits in tater tots! Combine all remaining ingredients. On a foil lined, oil sprayed, cookie sheet, roll little logs, about 1 TB each and place them on the cookie sheet.

Bake 16-18 minutes, or until golden. For even coloring, you can flip halfway through. If you don’t, they’ll just be crispier on the bottom.


March 10, 2016
by katie


I recently finished a novel by famed Swedish writer, John Ajvide Lindqvist. The book was Harbor. If you haven’t heard of Lindqvist, you have probably heard of his bestselling book, Let the Right One In. It was made into a movie in Sweden and was so popular, an Americanized version was released later. The cover of Harbor has a quote from the Washington Post saying that it, “establishes Lindqvist as Sweden’s Stephen King.” I find that quite amusing and applicable. Although, having never actually read any of Stephen King’s books, I can’t really make a fair comparison, but I’ve seen many of the movies based on his books at least.

I don’t remember why or where I bought this book in the first place, but it had been sitting in my “to read” pile for a very long time. I grabbed it randomly one day on the way to the gym, to entertain myself while I ride on a bike that goes nowhere. I’m pretty sure that a woman on the bus recommended this author to me randomly one day, and it appears that I got the book from a second hand shop, from the stickers on the cover. I don’t remember. It’s a mystery! Perhaps it just morphed its way into my library. Appearing out of the mist one day. It would be appropriate considering the book’s content, though I don’t know why it would have sought me out in particular.

An odd thing to ponder.

Harbor was written in 2008. The story takes place on the island of Domaro, a small island and community centered around fishing. One day, Anders and Cecilia take their 6 year old daughter Maya out for an adventure to a lighthouse on a neighboring island. She goes to explore in the snow and disappears. No tracks, no other people, no little girl, no explanation. As Anders searches for reason, he begins to sink into a world of superstition, ghosts, and monsters. Domaro is not what it seems to be and the people hold a secret that has been passed down for hundreds of years, a knowledge of something out in the water. Something vast. Something dark. Something that must be kept at bay.


It was a very well written, engaging story, full of well defined characters dealing with extraordinary circumstances. The buildup of the story was well crafted. I enjoyed the characters and the flow of their stories. The end was not the most satisfying end, but I imagine it is hard to craft a horror/thriller type story with a satisfying end. In fact, in a writer’s aside towards the end of the book it says, “When the monster shows its ugly mug at the end, it’s always a disappointment. It can never match up to our expectations.” And I think that’s true. But, it doesn’t negate the fact that the ride to the end was a lot of fun.

This isn’t a genre that I ever read, but I quite enjoyed the ride. I think I’m turning into more and more of a scaredy cat as I get older, or maybe I just don’t revel in the adrenaline of fear as much as I did when I was younger. I used to love scary movies of all kinds, but not as much anymore. But, I do think that I’m inspired to pick up a Stephen King book sometime soon and see if he’s America’s John Lindqvist.


March 2, 2016
by katie


I tried something new the other night and it was awesome. Confit! I confit’ed something.

What is that you say, Katie? Confit? Sounds fancy.

The answer to that is, sorta- kinda- not really. Let’s break it down.

Confit is a classic French cooking technique. The word is derived from the french word that means, “to preserve”. Originally, it was used as a method to make meats shelf stable for long periods of time, but it tastes so good that it is still a common technique, despite the fact that we now have refrigerators and people don’t generally keep meat around on their shelves. The preservation occurs when you cook the meat slowly at low temperatures in a substance that is bacteria resistant, like olive oil. Apparently, after doing this, you could put your chicken into a jar, making sure it is completely covered by the cooking oil, seal it, and it would be fine for weeks in a cool room or months in a fridge. Crazy!

But, more importantly than the fun history/sciencey lesson, it tastes delicious. The chicken thighs became rich and absurdly tender in the process. And while you would think that it would seem greasy from all the olive oil, it does not.

When I cooked the chicken confit, afterwards, I put some of the oil in a pan and cooked the thighs skin side down until they were very brown and crispy. Crisping up the skin after you take them out of the oil takes it to another level. Another level, y’all. It leaves you with chicken that is straight up succulent. Tender and moist, but with a great crispy skin on top.

chicken confit

So, I hope you see that despite it sounding fancy (which it’s not) and French (which it is), it is not complicated. It does take a while to cook, but I cook stuff all the time that takes longer (pulled pork or brisket for example). And this dish will have a real wow factor that will make you sound as impressive as the dish tastes. Serve the chicken on rice, pasta, or couscous with a side of roasted vegetables. Or hey, whatever sounds good to you. And leftovers can be shredded and turned into some amazing sandwiches.

Chicken Confit

  • 4 chicken thighs, bone-in/ skin on
  • 2 sprigs rosemary
  • 1 head of garlic
  • salt and pepper
  • 1 cup olive oil

Set oven to 225. Season chicken with salt and pepper. Pack into a loaf pan with garlic and rosemary. Pour oil over the top. Cover with foil and place in oven for 3 hours.

Remove from oven. Before serving, heat a skillet to medium-high and add a few tablespoons of the oil from the confit. Sear chicken thighs, skin side down, until brown and crispy. For a great, crisp crust, try not to move them around too much when they’re in the pan.


February 29, 2016
by katie

Citrus Salad with Candied Ginger

You want to make someone feel really special? Make something fresh and delicious that will take you a thousand miles away to somewhere tropical in your mind? Then this is an excellent recipe for you. And why will it make someone feel really special? Because you don’t segment citrus fruit for just anyone. No one has time for that.

Now if you’ve never segmented citrus fruit, it isn’t that hard, it just often seems like a lot of trouble to me. But sometimes, its just worth it. Here is a short, straightforward video that shows you how to do it. 
Citrus salad


This salad is fresh, bright, and the almonds give it just a little bit of crunch. (Vitamins and a little protein!) Perfect for weekend brunch, with some yogurt for breakfast, or as a late night treat. (I’m trying really hard to have stuff like this as my late night treat instead of digging into a tub of Cherry Garcia. Some days are more successful than others. You know how it goes.)

And right now is the time to do this! Citrus season will be wrapping up soon and we’ll be on to berries and other exciting things. But for now, I don’t know about you, but I eat about 3 little clementines or mandarins a day. They are so delicious right now! I keep a bowl of them on my coffee table. Not only do they look good, but they are the perfect tv snack. The peeling provides something for my hands to do while I watch whatever horrible reality tv show I’m into at the moment and the fruit itself is a bright little snack. And I tend to feel a lot better after mindlessly eating three little oranges than I do a bag of chips.

Citrus Salad with Candied Ginger

  • 2 pink or red grapefruits
  • 6 navel oranges
  • 10 clementines
  • 1/4 cup sugar
  • 2 tablespoons crystallized ginger, minced
  • 3/4 cup salted roasted almonds, such as marcona, chopped

Finely grate 1 teaspoon each of grapefruit zest, orange zest and clementine zest into a large bowl and add the sugar.

Using a sharp knife, peel the citrus, removing all of the bitter white pith. Working over the bowl, cut the grapefruits and oranges in between the membranes and release the sections into the bowl. Squeeze the juice from the membranes over the fruit. Cut each clementine into eighths. Add to the bowl along with the sugar and ginger and stir. Sprinkle with the almonds just before serving.

Citrus salad and ginger