Chinese Braised Trotters (Pig’s Feet)

 Chinese Sautéed Trotters (Pig’s Feet)

They are a rich source of protein, vitamins, and minerals, making them a nutritious addition to any meal.
Pig feet, rich in collagen and flavor, require a gentle cooking method to break down the tough connective tissues. 
The key is proper preparation:
Soak the pig’s feet in cold water for at least 4 hours, preferably overnight, in the refrigerator.
Boil pig’s feet for 5 minutes, then rinse twice.

Braising Liquid:

 

3 1/2 pounds of washed Pigs feet

1/2 cup regular soy sauce

1 1/2 tbl season rice wine vinegar 

1/2 cup apple juice

1 large thumb Ginger,  sliced 

4 cloves garlic,  sliced 

1/3 generous cups brown sugar

4 Bay leaves*

1 Handful of black pepper *

1 large onion, sliced 

3 anise

Red pepper as desired

Water as required

 

Braise 3 or more hours, adding water as necessary, so trotters are mostly covered with braising liquid.

Note:

* I  use a tobbaco pouch to ease the speration of difficult to remove spices

Tina’s Pumpkin Carrot Cake

Tina’s Pumpkin Carrot Cake

Box of carrot cake mix

2 eggs

15 oz can of pure pumpkin 

1 tsp vanilla 

(Do not add any additional ingredients mentioned on the cake box)

Bake 350F for 30 minutes.

Frosting 

1 can of cream cheese frosting 

3/4 stick softened sweet butter

1 tsp vanilla 

Whip together and pour over cake.

Stuffed Mushroom Caps

 

• 1 pound whole Cremini mushrooms 
  

  
  ¼ cup olive oil

  
  1 small onion, finely chopped
  
  3 cloves garlic, finely minced
  
  ⅔ cup breadcrumbs made from Italian bread
  
  1 tbs. oregano
  
  4 tbs grated parmesan
  
  1 tbs chopped parsley
  
  
  salt and white  pepper to taste 
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