Tag Archives: pork

Nov3

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Cassoulet, the easy way     serves 6-8 finis Originally the cassoulet originated in the South of France and was named after the traditional earthenware pot, a casserole vessel that was used specifically for it.  It was a “peasant’s” dish and utilized all sorts of left-over’s.  It was a slow cooking dish that traditionally contained pork, sausages, goose, duck, mutton, pork skin and white haricot beans.  But it has transformed itself by cooks worldwide to now even containing fish.  This is such a versatile dish and it can be quite healthy.  It can be a little time consuming due to the chopping of the veggies and the browning of the meats so give yourself a minute or two to this creative dish.  The end result will be well worth it.  Also, if you wish to vary the meats such as using pork, go for it. The fun thing with this dish is that you can make it your own by using your imagination with many different kinds of variations.

Ingredients for the cassoulet pictured above:

  • 2 lbs. lamb shoulder slices (bone in)
  • 1 ½ lbs. organic chicken thighs-skin on
  • 12 ounces Cajun Style Andouille Smoked Pork Sausages-cut crosswise in large 1 inch or more slices
  • Bacon-chopped about 1/4 cup or so.
  • 1 shallot, 1 yellow onion, 2-4 garlic cloves–all finely chopped
  • 2 large peeled carrots, 1 large peeled turnip, 1 large peeled rutabaga, 1 large peeled parsnip, several celery stalks with their tops all chopped in large chunks
  • 1-14.5 ounce can of chopped tomatoes—do not drain and 2 tablespoons tomato paste
  • 2 or more 15 ounce cans of cannellini white beans—drained, placed in a colander and well rinsed with cold water
  • 1-3 cups of organic chicken (or beef) stock (I used chicken but beef is good too.)
  • At least 1/4 cup white wine or white vermouth (taste as you go)
  • Seasonings: use as you please and pinches only: all spice, cardamom, coriander, nutmeg, paprika, cayenne, cloves, ginger, nutmeg, a pod of anise.
  • Herbs: sprig of Rosemary, thyme, bay leaf, chopped parsley or even dry parsley flakes
  • Olive oil—could be up to 1/2 cup

Directions:

  • Pre-heat oven to 350F
  • Place your 10 inch cast iron skillet on top of the burner
  • Place all of your meats in a separate bowl—if you wish you can S&P them.
  • Place your finely chopped shallot, onion and garlic cloves in a small bowl or maybe like I did you’ve made it easy for yourself and used your Cuisinart.
  • Place all of your chopped root veggies in a bowl
  • Open your chopped tomatoes can and remember the 2 tablespoons of tomato paste.
  • Drain and rinse the cannellini white beans and place in a bowl.
  • Heat the skillet over medium heat and cook the bacon in it (about 5 minutes). When the bacon is done, scoop the bacon bits out but leave the bacon drippings in the pan.
  • Over medium heat, add 2-3 tablespoons of olive oil to the bacon drippings and gently sauté the onion, shallot and garlic (about 5 minutes) till softened. Remove the ingredients to a separate dish.
  • Now, still over medium heat, add to the skillet the chopped veggies and sauté them till slightly brown—stirring every now and then.
  • Remove the veggies to its separate bowl.
  • To the skillet, still over medium heat, add the meats (maybe in several sessions) and brown, turning every now and then (about 10 minutes)
  • Remove the meats to its separate dish.
  • Over medium heat in the skillet add the chopped tomatoes with its liquid, the tomato paste, the onion, garlic, shallot and 2 cups chicken broth and bring to a slight boil. Add which ever spices you like tasting as you go.  Add the white wine or vermouth.  Keep on tasting.  Add the herbs.  If you like the sauce—go for it.
  • At this point add the beans, meats and veggies. Now if you need some more liquid add some more stock but you don’t want the mixture to be drowning in the liquid.  If you have too much liquid, spoon it out.
  • Place the whole skillet, UNCOVERED, in the pre-heated 350F oven and bake for 1 hour. Watch every now and then to see that your liquid has not evaporated.  If so, add some more chicken stock.
  • Serve with crusty French bread and wine of course.

veggiesmeat-browningbefore-the-oven

 

 

Oct22

Oven Baked Fresh Pork Hocks and Veggies Serves 3

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Oven Roasted Pork Hock plated

Oven Roasted Pork Hock plated

pork-hocks-roastedOven Baked Fresh Pork Hocks

This is a German inspired dish.  It’s called Eisbein in Northern Germany and Schweinshaxe in the southern part.  My inspiration is not totally authentic because I’ve added more root vegetables to it;  for fall time cooler weather this is a perfect dish.  It’s nice to serve for the family and even guests.  Not only is it quite healthy, but it’s also super economical.  The dish shown here cost me $13 (including the sauerkraut and optionals) for 3 generous servings.  And that cost is here in the Sun Valley, Idaho region where prices are a bit more than in other lower lying areas.  If you wonder from where the “hock” comes, let me tell you: it’s the part of the pig where the foot was attached to the leg.

Ingredients:

  • 3 Fresh Pork Hocks
  • 1 or 2 onion(s)-sliced thin
  • 4-6 garlic cloves, halved or quartered
  • 1 leek sliced thin
  • 3 celery sticks roughly chopped or even diced
  • 1/4 C. olive oil
  • Sea salt and ground pepper to taste
  • 3 bay leaves
  • 1/2 Tsp. juniper berries or some rosemary (I used about two small sprigs but you can use dried as well—maybe 1 Tsp. full) and 1 Tsp. or more of fresh lemon juice or you can use some gin (use your discretion for this)
  • 4 C. or less of heated beef stock (if cumin is your thing, you can add a little of that to the stock)
  • 2 cinnamon sticks
  • Additions if you wish
  • 3 white potatoes – quartered or in large chunks
  • 3 carrots peeled and cut in large chunks
  • 3-4 Brussels sprouts—quartered
  • 1 parsnip- peeled and cut in large chunks
  • 1 turnip peeled and cut in large chunks
  • Serve with separately heated sauerkraut and if you didn’t use the potatoes in the dish, those can be cooked separately and served with the “kraut” and the hocks.

Directions:

  • Pre-heat oven to 425
  • In a roasting pan that you can easily cover, spread the onion, celery, garlic cloves and leek on the bottom.
  • Place the pork hocks on top of the veggies and pour the olive oil over the hocks and pepper and salt both sides but make sure the hocks are rind side up before placing in oven.
  • Pour on 1 C. beef stock
  • Place in 425 oven and bake for about 25 minutes or till the rind is crispy.
  • Remove the pan from the oven and turn the oven down to 350.
  • At this point of the recipe, I did check every half-hour to make sure the stock had not totally evaporated. If so just add more.  Also you can baste the meat every half-hour.
  • Probably all of the stock has evaporated which mine did; so add 2 more C. of beef stock. Add the juniper berries or fresh lemon juice and rosemary sprigs (or gin), the 2 cinnamon sticks and bay leaves.  I also added the optional parsnip and turnip at this stage.
  • Cover and bake for 1 hour.
  • Then add the optional potatoes, carrots and Brussels sprouts. You might need more beef stock at this point so add another cup.
  • Cover and bake for another hour or until the meat is easily removed from the bone. However, don’t over cook or the hook will become tough.

 

 

Jul23

Pork Steak, Economical & the Easy and Delicious Way for a Dinner Fix

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 pork steak

Pork Steak, Economical & the Easy and Delicious Way for a Dinner Fix

6 servings

 

Pork steaks present such an economical value and can be so tasty. Here is a very easy way to fix them and I am sure that you will enjoy them greatly. A side of fried potatoes or even a potato salad along with coleslaw would be a perfect accompaniment.

 

Ingredients:

  1. 6 Pork Steaks or 3 large ones like the one I cooked (shown in picture)
  2. 1/4 C. Butter
  3. 1/4 C. Soy Sauce
  4. 1 Bunch green onions or one medium regular onion, chopped
  5. 2 cloves garlic, minced

Directions:

  1. In a large skillet, melt the butter and mix in the soy sauce.
  2. Sauté the onions and garlic until lightly browned
  3. Place the pork steaks in the skillet, cover, and cook 8-10 minutes on each side.
  4. Remove cover and continue cooking 10 minutes or to an internal temp of 145 degrees in the chops.

pork steak

Want a recipe? Take a look at http://blog.tempinnkeeper.com

Jun18

Pork Chops-stove top and baked featuring cumin and mustard; easy and delicious

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cumin baked pork chop

Pork Chops—stove top and baked featuring cumin and mustard— easy and delicious

This particular recipe serves 4 however it can just serve one or more than 4 if you have a very large skillet.

Ingredients:

  • 4 8-ounch thick pork chops
  • 1 Tsp. kosher salt
  • 4 Tsp. grainy Dijon mustard
  • 2 Tblsp. crushed cumin seed or ground cumin will do as well
  • 1 Tsp. cracked black pepper
  • 1 Tsp. canola oil and another generous tsp. or more for the iron skillet (or any skillet that can be used stove top as well as in the oven)

Instructions:

  • Preheat oven to 450 degrees.
  • In a small bowl mix the salt, mustard, cumin, black pepper and 1 tsp. canola oil
  • Spread the mixture above on both sides of the pork chop
  • Stove top, heat the other Tsp. canola oil in the iron skillet
  • Put the pork chop(s) in the heated skillet and brown for 2 minutes on each side.
  • Put the skillet in the pre-heated oven and bake until the chops are just cooked through—about 12 minutes but it can be before, so watch carefully. You don’t want your chops to be tough.
  • There you go—easy and delicious.
  • Now, that you have the basic recipe, try to imagine other variations to spread on your chops and let me know what you like the best.

Bon Appétit—From Margot’s Table to Yours and http://blog.tempinnkeeper.com

 

 

May19

Pork Tenderloin, Margot’s Easy Way

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DSCN0636DSCN0631

Pork Tenderloin Margot’s Easy Way

Serves 6

 

This is a fun and easy dish to prepare: fun because I decided to do some colorful accompaniments for my presentation and certainly easy because there was so little prep work. But best of all, the roast was even better the next day— sliced and served cold. So I am thinking that this might be a good dish to make the day before and then slice and serve it at a picnic or for a cold buffet for your family or guests. Even the veggies were delicious cold. Think ahead to our wonderful SVSS picnics and other summer events as well.

 

Ingredients:

  1. One 2 lb. pork tenderloin
  2. 2 C. Italian seasoned bread crumbs
  3. 1/2 C. olive oil or more if you need it
  4. Some mini sized mixed bell peppers
  5. Some whole mushrooms
  6. Use your imagination for more veggies
  7. Parsley and some large leaves of some sort of lettuce for décor

 

Directions:

  1. Preheat oven to 425 degrees
  2. Place the pork roast on an aluminum foil covered baking sheet that has some sides to it. (You don’t have to use aluminum foil but I find it easy with which to wrap the roast for later refrigerator storage and also for the cleaning of the baking sheet.)
  3. In a bowl, mix the bread crumbs and olive oil so that he makes a nice consistency to pat all over the roast and so that it sticks to it.
  4. Bake the roast for at least 35-45 minutes or until there is no rare pink showing when you poke it a bit or/and if a meat thermometer reads 165 degrees. Frankly, a little pink does not scare me in this day and age.
  5. Let the roast rest for at least 10 minutes and then slice it into 1/2 inch slices if you wish to serve it the same day. If you are planning on serving it the next day, wrap it in the foil and slice it then.
  6. For the veggies (mushrooms and mini peppers)—you can roast them along with the roast or if you wish, sauté them in some olive oil in a frying pan; then surround the roast on a platter (lately I favor white dishes) with your colorful veggies. By the way, with the peppers, I actually left them whole—stem, seeds and all. Roasted they were delicious and it was fun to pick up the pepper and discard the stem (not for the feint of heart I guess—) As well as I mentioned previously, this is a dish that is almost more excellent the next day—served cold.
  7. Please see my blog for multiple vegetable oven roasting directions: http://blog.tempinnkeeper.com P.S. I like my roasted veggies to have a little “burnt” character to them–but you don’t have to do this.

 

Apr10

Rick’s Slow Cooked Pork

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slow cooked pork roast

Pork with spinach and potatoes

spinach pork and top

spinach on top pork

Rick’s Slow Cooked Pork

Serves 6-8

Two of my guests at my bed and breakfast inn decided that they wanted to move from Tahoe to Paso.  So, they resided in my cottage for well over a month.  They were a lovely young couple and I loved their company.  Christy eventually became the manager at an exclusive winery; Rick though always loved to cook and he ended up working at an exclusive restaurant.  This is one of his recipes and I love the ease and simplicity of it.  It is sort of a pulled pork recipe so if you look at comparable recipes, you can also add vinegar, etc. but honestly, I think that Rick’s way is the best.  So here it is:

Ingredients:

  1.  One 3-4 lbs. Shoulder/butt (NOT LOIN) I used a 3.44 Lb. Fresh Boston Butt Pork Shoulder Roast that was priced very nicely.
  2. Olive oil—I used at least 1/2 C.
  3. S&P
  4. Fresh thyme

Directions:

  1. Preheat oven to 275.
  2. LIBERALLY, and I mean that, spread olive oil over the whole roast. I sprayed with olive oil a large Pyrex dish first and placed the roast in it.
  3. Salt and pepper the roast to your taste.
  4. Spread fresh thyme, as much you would like, over it all.
  5. Cook the roast, uncovered, for 6 hours.
  6. That’s it and believe me, moist and delicious is what you get.
  7. Now, I had some freshly washed spinach waiting to be cooked and I thought, well, why not about 1/2  hour before the pork is done to pile it on top of the pork, sprinkle some red pepper flakes and Parmesan on top of the greens, place a top (or aluminum foil) on top and put it back in the oven. But even before that since I also had a left over cooked baked potato,  I had cut that up in small bits and had added that around the roast before I did the spinach bit.
  8. When I took the roast out, I arranged the spinach and potatoes nicely around the roast and it looked gorgeous.
  9. Of course, this kind of pork also goes very well with potato salad and/or beans.
  10. Rick also said that you can cook very thick pork chops like this as well.  He said to cook them for 1 ½ to 2 hours the slow way.
Feb20

Pork Parmigiana

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Pork Parmigiana in baking dish Pork Parmigiana plattedPork Parmigiana

Makes 4 servings

 

I haven’t made this dish in just ages and it was a very popular one served at home and in restaurants in the 50’s.  However, then it was made with veal which was so much more economically priced than it is presently.  So, pork once more it is and nice that it’s still so well priced.  My dish turned out delicious and I deem that you can serve it either for your family or guests. And by the way, I served this with noodles topped with diced tomatoes, Parmesan and black pitted olives and sided with a lovely romaine salad.

 

Ingredients:

  1. Four 1/4″ to 1/2” thick boneless pork chops—center cut about 1 ¼ to 1 ½ lb.
  2. 1/4 C. olive oil
  3. Flour which has been spiced liberally with S&P– for dredging
  4. Plain bread crumbs for dredging (which if you wish you can add in some shredded Parmesan)
  5. 2 eggs –beaten
  6. S&P to taste
  7. 1/2 C. vermouth or white wine
  8. Juice of 1 lemon
  9. Tomato sauce or chopped tomatoes- up to you how much you want to use
  10.  Sliced mozzarella or shredded Italian cheese mixture
  11. Minced fresh parsley leaves for garnish
  12. One lemon cut in quarters

Directions:

  1. Pre-heat the oven to 450.
  2. The chops should be about 1/4 inch thick; if they are not, and mine were 1/2 inch thick, do the following: Put the chops between 2 sheets of saran wrap or wax paper and roll them gently with a rolling pin till they are approximately the correct thickness.  This I actually think made them extra tender to eat so I would do this even if they are about 1/4 inch thick.  You can also pound them gently.
  3. Beside your burner, place one platter with the flour, the next one with the beaten eggs and the third (nearest the burner) with the bread crumbs.
  4. Heat the oil in a very large skillet over medium heat-you don’t want to crowd the chops.
  5. When the oil is hot (a pinch of flour will sizzle), dredge the chops, one at a time, in the flour and then the egg dip and then the bread crumbs, and place in the skillet to brown. Even though this is pork, undercook them a bit because they’ll continue cooking in the oven.  So, the browning process shouldn’t take more than 2 minutes per side. Cook the chops over high heat enough to make the oil bubble. As well at this point, have an oiled oven proof dish next to your burner.
  6. As soon as your chop is brown on one side (they brown fast so watch closely), then cook the other side. When the chops are done, place them in your oven proof dish without overlapping.
  7. Empty your skillet from the remaining oil and return it to the burner.  Add the wine/vermouth over medium-high heat and cook, stirring until the wine is just about evaporated.  Add the lemon juice and stir.
  8. Top each chop with the lemon/wine mixture (there won’t be much); then top with as much tomato sauce or diced tomatoes as you wish (usually it’s just a spoonful or two); and lastly top with either a thin slice of mozzarella or as much shredded Italian Cheese mixture as you wish.
  9. Place the baking dish in the oven until the cheese is melted—about 5 to 10 minutes.
  10. Serve immediately garnished with some chopped parsley on the top and a lemon wedge on the side.

 

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.

Jan5

Spiced Tongue

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pork tongue plate Pork Tongues

Spiced Tongue

6 servings for a 3 pound beef tongue

Ok, I bet a lot of you are going EWIE, but I know that some of you are going to be interested in this recipe.  I remember when I was a little girl being totally freaked out when my mother brought to our dining table “the tongue” and it was a big one—unpeeled.  She peeled it in front of me and I thought that I would get sick.  But I braved it and ever since have enjoyed the lesser loved dishes including sweet breads, liver, kidneys, snails and well, you get the picture.  So, when I saw 4 pork tongues at the grocery

store the other day, I was happy indeed.  This was my first experience with pork tongues.  They turned out delicious however they were much harder to peel than the other tongues I had encountered.  There are many ways of cooking a tongue but this recipe is one which ends up having a nice sweet sauce on it and I think that even first timers may enjoy it.

Ingredients for boiling the tongue:

  1. One fresh beef tongue (3 lbs.) but I cooked my 2 lbs. of 4 pork tongues
  2. 1 Tsp. salt
  3. 1 onion studded with 3-4 cloves
  4. 6 sprigs of fresh parsley
  5. 3 celery stalks with leaves
  6. 2 peeled carrots cut into large pieces
  7. Few whole pepper corns
  8. 1 bay leaf
  9. Water to cover

Instructions for boiling the tongue:

  1. Place the tongue and the ingredients above in a tall pot and bring to a boil.  Reduce heat, cover the pot and simmer until the tongue(s) are fork tender—about 2 ½ to 3 hours.
  2. Remove the tongue(s) from the water and cool slightly.
  3. When cool, if need be, cut of bones and gristle at the thick end; slit the skin from the thick end to the tip on the underside.  Use a paring knife to loosen the skin at the thick end pull and peel off the skin from the thick end to the tip.
  4. At this point you can slice it and serve it with mustard, horseradish or whatever you enjoy with tongue.  You can eat it hot or cold.  However, after slicing this is what I do if I don’t feel like just having slice tongue with a homemade mustard, horseradish,  piquant or nice vinaigrette sauce:

Ingredients for the spiced tongue sauce:

  1. 3 strips of lemon peel
  2. 1 Tsp. cinnamon
  3. 2 Tsp. brown sugar
  4. 1/8 Tsp. freshly ground pepper
  5. 2 C. white wine or dry vermouth
  6. 1/2 C. raisins (optional)
  7. 1/2 C. Blackberry or currant or cranberry jelly or sauce (optional)

Instructions for the spiced tongue sauce:

  1. Preheat oven to 375.
  2.  Simmer (but don’t boil) the sauce ingredients so that they are mixed well.
  3. Place the tongue slices in an oven proof casserole dish and add the sauce ingredients and bake, covered in the 375 degree oven until the meat absorbs nearly all the liquid—about 35 minutes.
  4. I serve this with roasted fingerling potatoes and a nice side vegetable.
Dec12

Caribbean Marinade

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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.
Dec11

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

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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!!!