Tag Archives: lunch

Dec12

Braised Celery and Julienned Carrots Caribbean Style

Posted on by
Standard

celery carrots caribbean

Braised Celery and Julienned Carrots Caribbean Style

Serves 2-4

This is such an easy and delicious dish.  Celery is rarely thought about other than enjoying it in its raw state which is too bad because it really is delicious when cooked.  So, give it a try in this recipe and enjoy.

 

Ingredients:

  1. 5 to 10 leafless stalks of celery—cut into small pieces
  2. 1 to 2 carrots–julienned
  3. 1-2 Tblsp. butter
  4. 1-2 Tblsp. olive oil
  5. 1-2 Tblsp. flour
  6. 1- 1 ½  C. chicken stock
  7. 1-2 Tsp. of the Caribbean Marinade Recipe found on my blog and here as well.
  8. Dash of soy sauce
  9. 1/4 to 1/2 C. slivered almonds which you have lightly browned in 1-2 Tblsp. butter.

Directions:

  1. In a deep wok like pan melt and heat the butter and olive oil
  2. Cook and stir the celery and carrots stirring for about 2 minutes.
  3. Season with S&P and sprinkle with flour.  Cook, stirring for about 2 more minutes.
  4. Add the stock, marinade and soy sauce, stir, bring to a boil then turn the heat to low. Cover and cook until the celery is tender but still a bit crunchy (about 10- 15 minutes).
  5. Uncover and if you think that you have too much liquid, boil off some of the liquid.
  6. When the mixture has a saucy garnish, add the almonds.  Perfection!!!

Caribbean Marinade

Makes about 1/2 to 3/4 Cup

  1. 1 head of garlic, peeled
  2. 2 Tblsp. oregano
  3. 2 Tsp. cumin seeds
  4. 1 Tsp. black peppercorns
  5. 2 bay leaves
  6. 1 Tblsp. olive oil
  7. 1 orange—rind sliced off and chopped small; orange juiced
  8. 1 ruby grapefruit-rind sliced off and chopped small; grapefruit juiced
  9. 1/4 C. lemon Juice
  1. In a food processor, put ingredients listed above.  The orange, grapefruit and lemon juice should add up to 1/2 cup total of juice.
  2.  Process so nice and smooth but still chunky.
Dec12

Caribbean Marinade

Posted on by
Standard

Caribbean Marinade 2 celery carrots caribbeanCaribbean Marinade

Makes about 1/2 to 3/4 cupful

This is a really wonderful marinade to use in cooking pork dishes;  but it also can be delicious used in various vegetable dishes and soups.  I use several teaspoons in my Braised Celery and Julienned Carrots recipe as well as in my Creamy Greens Soup recipe.  I warrant that you’ll find even more uses for it.

  1. 1 head of garlic, peeled
  2. 2 Tblsp. oregano
  3. 2 Tsp. cumin seeds
  4. 1 Tsp. black peppercorns
  5. 2 bay leaves
  6. 1 Tblsp. olive oil
  7. 1 orange—rind sliced off and chopped small; orange juiced
  8. 1 ruby grapefruit-rind sliced off and chopped small; grapefruit juiced
  9. 1/4 C. lemon Juice
  1. In a food processor, put ingredients listed above.  The orange, grapefruit and lemon juice should add up to 1/2 cup total of juice.
  2.  Process so nice and smooth but still chunky.
Dec12

Creamy Multiple Greens Soup with a Caribbean Flair

Posted on by
Standard

creamy multiple greens soup

Creamy Multiple Greens Soup with a Caribbean Flair

Serves 4

I used 4 cups of greens—a mixture of organic leeks and collards- adding some peas as well.  Using this simple recipe made a very delicious soup that was just perfect for a cold wintery day.  You don’t have to use all of the ingredients listed below; you can vary them and for instance, not use the peas, or not use as much dairy product, or increase the amount of broth and not use dairy, or not use the marinade. You even don’t have to blenderize it, but doing so will make it extra creamy.  You could instead of using the marinade introduce some cheese such as parmesan.  The necessary basic ingredients to use are the greens of course, some oil or butter, and broth. For the rest, use your imagination.  Lastly, I have found that the organic greens don’t cost that much more than the non-organic variety and are so much better.

Ingredients:

  1. 2 Tblsp. butter (but you could use olive oil)
  2. 4 C. mixed or not mixed greens- coarsely chopped, well washed and trimmed of thick stems
  3. 1 C. frozen peas
  4. 2 C. hot vegetable broth (or you could use chicken or even beef)
  5. 2 C. half-and-half or milk
  6. 2-4 Tsp. Caribbean Marinade
  7. S&P to taste

Directions:

  1. In a large deep sauce pan place the butter and turn the heat to medium.  When the butter is melted, add your greens and cook, stirring until they wilt (about 5 minutes).
  2. Add the stock; bring almost to a boil; lower the heat and cook briefly, until the greens are tender.  The time here will depend on the greens that you have used.  Spinach of course cooks very fast.
  3. Put through a sieve or food mill, or carefully puree in a blender.
  4. Return to the heat and add the half-and-half—DO NOT BOIL—and serve.
Dec11

Roast Pork Shoulder with a Caribbean Fling with a Side of Braised Celery and Julienned Carrots Also With a Caribbean Fling

Posted on by
Standard

celery carrots caribbeancaribbean on plate caribben pork in dish

Roast Pork Shoulder with a Caribbean Fling with a Side of Braised Celery and Julienned Carrots Also With a Caribbean Fling

 Serves 4 to 6

Cross country skiing here in Blaine County ID has been so marvelous this December.  Now that I am a Courtesy Patrol Person for the Blaine County Recreation Area, it’s even better because I get to meet all sorts of wonderful people.   However, I must say that I do come home hungry; so tonight, I made myself the most marvelous dinner and one that I want to share with you all.  I started the process this morning before I left for the trails and when I came home—it was a breeze to just stick in the oven and enjoy when done.

I also had some left over celery and one carrot which got me thinking about a nice veggie side dish.  A baked potato to add and that was all that I needed.  Perhaps a sweet potato or yam might have been more perfect—but I didn’t have that and I do enjoy baked potatoes.caribbean on plate

Roast Pork Shoulder Caribbean Style

Ingredients:

  1.  2 ½ lb. to 5 lb. bone-in pork shoulder
  2. 1 medium onion, thickly slices
  3. 1 head of garlic, peeled
  4. 2 Tblsp. oregano
  5. 2 Tsp. cumin seeds
  6. 1 Tsp. black peppercorns
  7. 2 bay leaves
  8. 1 Tblsp. olive oil
  9. 1 orange—rind sliced off and chopped small; orange juiced
  10. 1 ruby grapefruit-rind sliced off and chopped small; grapefruit juiced
  11. 1/4 C. lemon Juice

Directions:

  1. Make several sharp cuts in the pork—all over.
  2. Pam spray a large round Pyrex bowl and place onions on bottom.  Then place pork on top.
  3. In a food processor, put the rest of the ingredients.  (The orange, grapefruit and lemon juice should add up to 1/2 cup total of juice.)  Process to make a nice marinade. Use only 1/2 of it for a 2 ½ lb. roast and save the rest for another roast, pork chops, etc.  Best of all, even if your roast is 5 lbs., save 2 tsp. of it for the veggies mentioned here.
  4. Rub the pork, all over, with the marinade making sure that it gets into your multiple cuts.
  5. Cover with wrap and place in refrigerator for at least 4 hours.
  6. Now’s the time to go cross country skiing (or whatever).
  7. When you are ready to cook this roast, preheat over to 450. If  you haven’t had time to remove the roast to get it to room temp, cook it at the 450 stage 5 minutes longer.  If it is at room temp  place the pork in the middle rack of the oven for 30 minutes.  After the initial 30 or 35 minutes, turn down the temperature to 325 degrees and cook 30 minutes per pound total—until the internal temperature of the roast reaches 160.
  8. Remove roast from oven; allow roast to rest for 15 minutes before carving and discard onions.

celery carrots caribbean (2)

Braised Celery and Julienned Carrots Caribbean Style

Ingredients:

  1. 5 to 10 leafless stalks of celery—cut into small pieces
  2. 1 to 2 carrots–julienned
  3. 1-2 Tblsp. butter
  4. 1-2 Tblsp. olive oil
  5. 1-2 Tblsp. flour
  6. 1- 1 ½  C. chicken stock
  7. 1-2 Tsp. of the marinade used above
  8. Dash of soy sauce
  9. 1/4 to 1/2 C. slivered almonds which you have lightly browned in 1-2 Tblsp. butter.

Directions:

  1. In a deep wok like pan melt and heat the butter and olive oil
  2. Cook and stir the celery and carrots stirring for about 2 minutes.
  3. Season with S&P and sprinkle with flour.  Cook, stirring for about 2 more minutes.
  4. Add the stock, marinade and soy sauce, stir, bring to a boil then turn the heat to low. Cover and cook until the celery is tender but still a bit crunchy (about 10- 15 minutes).
  5. Uncover and if you think that you have too much liquid, boil off some of the liquid.
  6. When the mixture has a saucy garnish, add the almonds.  Perfection!!!
Dec8

Chicken Ball Biscuit Stew

Posted on by
Standard

Chicken Ball Biscuit StewChicken Ball Bisquit Stew

Serves 4 easily

The name for this dish may sound  unique and it is; but I think that even though it is a bit more complicated in making than most of my recipes, the end result is worth it.  It’s also very versatile and lastly, the “ball” part can be used for any recipe requiring meat balls and the ” biscuits” recipe for any other dish requiring a light and fluffy biscuit topping. You don’t have to serve this dish with the biscuit topping, but I find it awfully good.  Also, I use the ground chicken sometimes, but the ground veal or lamb is even tastier. So, as I said, this recipe is very versatile.  This recipe is divided in 4 parts.

  • Vegetables for this dish
  1. 1 C. julienned carrots (1 large carrot will do)
  2. 1 onion thinly sliced
  3. 2 cloves of garlic, minced
  4. 3 Tblsp. olive oil
  5. 1/2 to 1 C. frozen peas (optional but I like them and the color as well)

Directions:

  1.  Sauté the above ingredients in the hot olive oil in a 10 to 12 inch oven proof skillet over medium high heat for about 5 to 8 minutes–till onions are soft and glossy.
  2. Remove to a bowl and set aside
  • Meatballs

Ingredients:

  1.  1 lb. ground chicken, veal or lamb for this recipe
  2. 1/4 C. milk or cream
  3. 1/4 to 1/2 C. plain bread crumbs (start with 1/4 C.)
  4. 1/4 C. minced green onions
  5. 1/4 C. minced fresh parsley or 1 ½ Tsp. dried parsley
  6. 2 Tblsp. of 1 beaten egg ( I fork beat it in a cup)
  7. 1/4 Tsp. allspice for this recipe (the spice generally used for any meatball recipe can be varied according to what recipe you are making. It can be nothing or contain ground curry, cumin, chili powder, minced mint leaves, cinnamon, dill, etc.)
  8. S&P to taste
  9. 2 Tblsp. butter or olive oil

Directions:

  1.  In a medium sized bowl, let soak the bread crumbs with the milk or cream for 5 minutes.  Start with 1/4 C. crumbs.
  2. When soaked, add the remaining of the ingredients, mix and then add your ground meat and mix well.  If your meat looks too soupy, which ground chicken can be, add up to 1/4 C. more crumbs.
  3. Make 1 ½ inch in diameter balls (there will be around 20 to 24 of them).
  4. In the same oven proof skillet brown your meatballs on all sides in the 2 Tblsp. hot butter or olive oil over medium high heat for around 10 minutes. Watch that they don’t get too brown.  For the chicken balls, make sure that they are not pink inside anymore. (You can also bake the balls in the same skillet in a 400 degree oven until done-15 minutes or so.)
  5. Remove the balls to a platter and place aside.
  • For the stew’s delicious sauce
  1. 2 Tblsp. butter or olive oil
  2. 2 Tblsp. flour
  3. 1/4 C. white wine or vermouth
  4. 1 ½ C. chicken broth
  5. 1/4 Tsp. of the following spices: curry powder, S&P, ground cumin and ground ginger
  6. 1 C. plain yogurt-non-fat is fine

Directions:

  1. Add the butter or olive oil to the same unwashed skillet over medium heat and stir in the flour till it’s well mixed (about a minute or two) and then over medium-high heat add the liquid ingredients and spices.  Once again stir slowly till the ingredients are well melded into the sauce.  At this point add your yogurt and once again stir till well combined and seems very smooth.
  2.  Put the skillet aside while you make the biscuits.  However, if you want to serve it without the biscuits, put the veggies in the sauce and top with the meatballs. Place in 375 degree oven for 25 minutes.  Serve over rice or noodles.
  • Yogurt Biscuits

Ingredients:

  1. 1 C. flour
  2. 1 tsp. salt
  3. 1 ½ Tsp. baking powder
  4. 1 ½ tsp. baking soda
  5. 4 tsp. cold butter—cut into small pieces
  6. 1/2 C. plain yogurt—non-fat is fine

Directions:

  1. In a bowl whisk the flour, salt and powders till well mixed.
  2. Cut the butter with two knives in the dry ingredients. You can also use your blender at pulse to do this.
  3. When well blended use a large spoon to stir in the yogurt until the mixture forms a ball.
  4. Drop tablespoons of the dough on top of the stew.
  5. Now put your skillet in a 400 degree oven for about 25 minutes.
  6. Serve in the skillet with a pretty napkin tied around the handle.
  7. I serve it with a nice light green salad.
Dec8

Creamy Banana Squash or Winter Squash Soup

Posted on by
Standard

Creamy Squash Soup

Creamy Banana Squash or Winter Squash Soup

Serves 2 generous and 4 scant servings

Here you are using a true “New World” crop. Banana squash seeds were discovered from an archeological site in Peru.  In 1893 R.H. Shumway of the seed catalogue fame introduced this squash to us here in this country.  This squash requires long periods of warm season weather to reach maturity and often stays on the vine for up to 120 days.  Therefore, it requires over a half-year to cultivate and makes for just one single crop annually.  With that in mind, let’s really give respect to this very healthy and delicious squash.  I really enjoy squashes cooked in all sorts of various ways, however, this easy to make “creamy” soup is one of my favorites.  Even though I do call it creamy, as you may notice there is no fat in it.  There is another variety that does contain cream and butter which is more luxurious; however, frankly, this wintery warm-me-up version fits just right for my belly.  Enjoy!

Ingredients:

  1.  3 C. peeled banana squash- cut into 1 to 2 inch cubes (about 1 ¾ lb.)
  2. 4-5 cloves of garlic, peeled
  3. 1 pippin apple-peeled, cored, and chopped fine
  4. 1/4 tsp. dried tarragon
  5. 2 tbsp. white wine or vermouth
  6. 4 C. chicken stock
  7. 4 to 5 slices of stale French bread torn into small pieces
  8. S&P to taste
  9. Green onion slivers (bulb and top) for a topping
  10. Plain yogurt(non-fat is fine) for topping

Instructions:

  1. Combine the first 6 ingredients in a large pot and place on medium high heat.
  2. Bring to a boil then turn the heat to medium low and cook for about 30 minutes—until pumpkin is very soft.
  3. Add the bread pieces and cook 5 minutes more
  4. Puree the soup in a blender, reheat and add S&P to taste.
  5. Top with a generous dab of yogurt and green onion slivers.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Dec8

Spinach Simmered in Yogurt or Spinach Raita

Posted on by
Standard

Greens Simmered in Yogurt

Spinach Simmered in Yogurt or Spinach Raita

Serves 4 however I can eat almost all of it at one sitting

 

I loved traveling through India.  It’s such an awesome country in every way and I do love their cuisine. It is, I find, a very healthy one.  So, here is one of my favorite dishes.  It’s so easy to make and delicious to eat.  In fact, you can eat a lot and lot of it and not be worried about gaining any weight.  It’s nutritious and perfect for after the holiday extravaganzas.  I hope you’ll enjoy it as I do.

Ingredients:

  1. 1 lb. spinach well rinsed (6 C. of raw spinach = 1 lb.) and coarsely chopped
  2. 2 Tblsp. vegetable oil or olive oil
  3. 3 minced garlic cloves
  4. 2 small dried red chilies(if I don’t have that, I use chili flakes)
  5. 1 Tsp. ground coriander
  6. 1 Tsp. turmeric
  7. 1 C. plain whole milk yogurt (but I have used non-fat) whisked till smooth
  8. Salt to taste

Directions:

  1. Heat a large skillet over medium high heat and add the spinach. Cook over moderate high heat, stirring, until wilted.
  2. Place the spinach in a colander and press the liquid out of it.
  3. In the same skillet, heat the oil of your choice and add the garlic and chilies.  Cook over moderate heat about 2 minutes. Add the coriander and turmeric. Cook stirring until it hits your nose—about 1- 2 minutes.
  4. Add the spinach and yogurt. Cook over low heat, stirring until the yogurt just begins to separate-about 3 minutes.
  5. Season with salt and serve.  You can serve this over rice or with Nan of course.
  6.  I have made this with a variety of other greens—so don’t be shy about substituting.  Other greens usually take longer to cook though—so make sure to taste.  As well, you can add or substitute various ingredients such as adding grated fresh ginger or some green chopped chilies.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

@ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Nov20

Bacon Wrapped Meatloaf

Posted on by
Standard

Bacon Wrapped Meatloaf

Bacon Wrapped Meatloaf

6 Servings (and maybe more)

 All right, this is a recipe where you DON’T look at the potential cholesterol effect.  You just make it every once and awhile and enjoy.  I do have another recipe that I’ll pass on that’s almost cholesterol free, however, this one is so good—anytime of the day—that I thought I would share it with you—as it was shared with me.

Ingredients:

  1. 1 – 1/2 Lb. ground beef (I used some local lean beef)
  2. 1- 1/2 C.  canned drained chopped tomatoes (or fresh if the tomatoes are tasty)
  3. 1/4 C. herbed stuffing mix—1/2 of it crushed in a plastic bag
  4. 1 carrot, coarsely shredded (I used my peeler and left the strips whole)
  5. 3 garlic cloves, crushed
  6. 2 Tbsp. chopped parsley (dry is OK but fresh is better)
  7. 1 egg, beaten
  8. 1 Tbsp. Worcestershire sauce
  9. S&P to your taste
  10. 1 or 2 heaping tablespoons of shredded Mexican Mix cheese or just cheddar
  11. 4 slices bacon (or you can squeeze in one more if you wish.  I used the thick kind. )

Directions:

  1. Heat oven to 375.
  2. In a 8 ½ X 4 ½ loaf pan (any kind because you won’t be baking in this—it’s just to shape the loaf)

Lined with plastic wrap, place your bacon slices side ways (not long ways) with the bacon sides hanging over the dish.

  1. In a good sized bowl, mix all of your ingredients well. I used my hands.
  2. Place the above contents in your loaf pan on top of the bacon slices and when pressed in, fold the bacon edges on top.
  3. Turn over your loaf pan on your desired roasting or baking dish; remove the plastic wrap and place in preheated oven.
  4. Cook for one hour basting once or twice during that time.
  5. After the hour, increase the heat to 450 for 10 minutes longer.

I visualize that this can be served on a pretty platter surrounded by mashed potatoes and maybe peas; however, the Worcestershire in it made me think a bit Asian and I got out my Yakisoba noodles.  This is how I did them:

  1. While the meatloaf was cooking at the very end, I removed about 1 to 2 Tblsp. of the meatloaf juice and put it in a wok.  I stir fried the noodles along with 1 Tblsp. of soy sauce for about 5 minutes.  I then added to the noodles some Brussels sprouts that I had roasted in the oven with a bit of olive oil, lemon juice and sesame seeds for the last 15 minutes of the meatloaf baking to the noodles.

I placed the meatloaf on a nice platter and surrounded it with the noodles and sprouts.  It turned out very pretty and was delicious!!!!

Nov12

Napa Cabbage Apple/Nut Salad and Apple Delight Nut and Cheese Salad

Posted on by
Standard

salads

Napa Cabbage Apple/Nut Salad and Apple Delight Nut and Cheese Salad

 This question below from my dear long time friend Benecia, and below I believe is the answer:

Margot, Do you remember the recipe for the Napa cabbage, apple, pecan salad? Benecia”

Hope the following answers your question Benecia.

Napa Cabbage Salad with Chopped Apples and Pecans

Salad Ingredients and Directions:

1 Napa cabbage sliced thin or shredded regular round green cabbage

5 green onions chopped

Chopped Pecans or other nuts that may appeal to you—as many as you desire

1 or 2 Pipin or other green apples–chopped

1 ½ pack of Ramen noodles—crunched and browned briefly under the broiler

Directions for salad:

Mix these ingredients in a large salad bowl

Dressing Ingredients:

1/3 to 1/2 C. sugar

1/2 C. olive oil

1/4 C. white vinegar (I use rice vinegar) but you can use another white vinegar

Sesame seeds (optional)

Put in blender and mix well.  Toss with salad ingredients from above.

Apple Delight Salad

Salad Ingredients and Directions:

2 heads frisee lettuce, tough outer leaves discarded

2 Gala apples

2 Tsp. fresh lemon juice

S&P

½ C. walnut halves

1/4 C. plus 1 Tblsp. chopped fresh flat-leaf parsley for the top

8 oz. blue cheese, cut into 1/2 inch chunks

Directions for Salad:

  1. Halve and core the apples.  Cut lengthwise into 1/4 inch matchstick strips.  Toss the strips with the lemon juice to prevent browning.
  2. Separate the frisee leaves and rinse them in cold water.  Drain and pat dry.
  3. Place the frisee in a large salad bowl.  Season with S&P; then toss with the walnuts, 1/4 C. chopped parsley and blue cheese. Toss the salad with the dressing below.
  4. Place the apple strips atop the salad and sprinkle with the remaining parsley.

Apple Cider Vinaigrette:

1/4 C. cider vinegar

2 Tsp. Dijon-style mustard

S&P to taste

1/4 C. olive oil

Directions for dressing:

Place ingredients in a blender and whiz to blend well and use on the Frisee salad above.

For more salad, dressing and vinaigrette recipes, visit http://blog.tempinnkeeper.com

Nov11

Anise-Scented Bonelss Pork Country Style Rib Stew

Posted on by
Standard

anise-scented boneless pork country style rib stew

Anise-Scented Boneless Pork Country Style Rib Stew

4-6 servings

My mentor in cooking is Ina Garten.  I just love her style and recipes so I do enjoy her cook books.  The other cook book I use continually is one that was recommended to me by one of my favorite B&B guests, Ruth.  She led me on to the How to Cook Everything –Simple Recipes for Great Food by Mark Bittman.  I like it a lot because he kept true to his word: the recipes are simple with a lot of room for variations and YOUR imagination. The following recipe he delegated to short ribs, however, I had just bought some excellently priced boneless pork country style ribs and thought that they would do instead.  And indeed, they substituted just fine and were excellent.  So, I’m passing this on for your culinary enjoyment as well.

Ingredients:

1 Tblsp. peanut or neutral vegetable oil

3 Lbs. meaty short ribs, more or less (I used the boneless pork country style ribs but you can also use lamb shanks.)

Freshly ground pepper or Szechwan peppercorns to taste

1 medium large onion, chopped

5 nickel-sized fresh ginger (I used that) or 2 Tsp. ground ginger

3 cloves garlic, lightly crushed

5 whole star anise

1/2 C. soy sauce (which I used) or fish sauce

1 C. water

1 Tblsp. rice vinegar (I used) or white wine vinegar

2 Tblsp. sugar

2 medium carrots, peeled and cut into ¼ -inch thick slices (I didn’t have 2 carrots, so I used one carrot and 1 large celery stalk)

Salt (optional-I didn’t use)

Instructions:

  1. Heat oil over medium-high heat in a Dutch oven or similar pot.
  2. Brown the ribs well on all sides, seasoning them with pepper.  Regulate the heat so the ribs will not burn.  This will take about 20 minutes so don’t rush it. (This is the way I did it.) (You can also do the browning in the oven: preheat oven to 500 and roast the ribs, turning once or twice, until brown all over: time will be the same—20 minutes.)
  3. Remove the ribs and pour off most of the fat(I had very little left)
  4. Lower the heat under the Dutch oven to medium and cook the onion, stirring, until they begin to soften –about 5 minutes.
  5. Stir in the ginger and garlic and continue to cook 2 more minutes
  6. Add all the remaining ingredients except for the carrots (celery) and salt if you wish to use that. Bring to a boil and return the ribs to the pot.  Reduce the heat to low and cover.  Cook gently, turning the ribs occasionally, for about 1 hour.  I cooked my ribs for 1 ½ hours.
  7. Then add carrots (celery) and cook for another 30-45 minutes or until the meat if just about falling off the bone.
  8. Preheat oven to 200 about 10 minutes before the ribs with the carrots are done.
  9. When your ribs are cooked in the pot just the way you want them, remove them and the veggies with a slotted spoon to an oven proof dish.  Also discard the ginger pieces and the star anise.  Place the pot in the 200 degree oven to keep ingredients warm.
  10. Turn the heat under the pot with the remaining sauce to high in order to reduce the liquid, stirring, until it is thick and syrupy, about 10 minutes.
  11. Taste and add salt or more soy sauce if necessary and spoon the sauce over the ribs.
  12. Serve with white rice and a side of salad or other kind of veggie.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.