Dog Treats: Carrot, Rice & Chicken Broth

These turned out great. They smell like chicken & rice soup and although I didn’t personally taste test them (I’m guessing they’re a bit bland for lack of salt), the pup has no complaints. Not that I was expecting any from that eating machine. The only thing I would change would be to process the oats and the rice (and any other chunky ingredients) so that the dough is smoother and easier to cut out.

3 carrots, shredded
chicken broth (onion-free), about a cup, plus more as needed
1/2 cup leftover cooked rice
2 cups rolled oats
1 egg, lightly beaten
1 tsp baking powder (aluminum-free)
2 1/2 cups brown rice flour, plus more as needed

Preheat oven to 300°F.

Simmer the shredded carrots in chicken broth a few minutes until softened. Cool then puree in a food processor.

Combine the carrot puree and the remaining ingredients in a large bowl. Add additional broth or flour if needed to reach an appropriate consistency for rolling out (not too crumbly, not too soft/wet).

Divide the dough in half. I put half of the dough in the freezer to bake later. Roll out dough to 1/4 inch thickness. Cut out desired shapes and place on cookie sheet(s). They won’t rise/spread much so arrange them 1/4 – 1/2 inch apart. Bake all the treats at once (unless freezing some of the dough for later), so use 2 pans if needed, rotating them once while baking.

Bake 20 minutes, rotating pan(s) halfway through, then flip the treats over and bake another 10 minutes. Then turn the heat off and leave the treats in the oven until cooled and dried out, a couple hours. Store in an airtight container.



Lemon-Pistachio Crusted Haddock

This turned out so delicious. Moist, tender, and flavorful. I will definitely make it again. I think it would also be great with other types of nuts, like almonds, or maybe an orange-pecan variation.

Lemon-Pistachio Crusted Haddock

Total Time: 30 minutes

Yield: 2-3 servings

  • 1 lb haddock or other white fish
  • 1 1/2 oz shelled pistachios, unsalted (about 1/3 cup), finely chopped
  • zest of 1 lemon
  • 2 tbsp butter, melted
  • salt and pepper
  • Preheat oven to 350°F.
  • Combine the chopped nuts with the lemon zest.
  • Choose a baking pan that comfortably holds the fish in a single layer. Brush the pan lightly with melted butter. Place the fish in the pan (skin side down, if there is skin) then brush with the remaining melted butter. Season with salt and pepper, then coat the fish with the pistachio mixture.
  • Bake about 15 minutes, until the fish is flaky. Remove from oven and squeeze a lemon half over top. Serve immediately.


  • Peanut Butter Oatmeal Dog Treats

    My first batch of homemade dog treats. Not perfect. I would add some baking powder next time so they’re not as dense. Sadie loves them, although I suspect she’ll love anything that I give her, seeing as she eats dirt and grass on a regular basis.

    1 cup oats, blended in food processor
    1 cup brown rice flour
    1/2 cup peanut butter (natural, no added sugar or salt)
    1 egg
    1/4 cup + 1 to 2 tbsp water

    Combine ingredients and add enough water so that the dough holds together. Roll into 3/4 inch balls then press down with a fork. Bake at 350°F for about 20 minutes, then turn the heat off to let them dry out. Store in an airtight container.

    Makes 56 treats



    Strawberry Rhubarb Cobbler with Whole Wheat

    Today is my parents’ 40th wedding anniversary. We’re having a little get-together for them. My garden is bursting with rhubarb so dessert’s on me.

    Notes: The whole wheat was good. The filling was not too sweet, which paired well with the vanilla ice cream. I didn’t notice the nutmeg so I’ll probably skip it next time. This fed about 13-14 people with some leftover. (There were also some Italian pastries from the bakery.)

    Strawberry Rhubarb Cobbler with Whole Wheat

    Strawberry Rhubarb Cobbler with Whole Wheat

      Filling
    • 5 cups rhubarb (1/2 inch pieces, about 1 1/4 lbs)
    • 5 cups strawberries (quartered, about 1 1/2 lbs)
    • 1/4 tsp nutmeg
    • 1 tbsp orange liqueur
    • 3/4 cup sugar
    • 3 tbsp cornstarch
      Topping
    • 1 1/4 cups white pastry flour
    • 1 1/4 cups whole wheat pastry flour
    • 2 tbsp baking powder
    • 1/4 cup sugar
    • 1/2 tsp salt
    • 1 stick (1/2 cup) butter, cut into 1/2 inch cubes
    • 1 cup milk
    • 1 egg
  • Preheat oven to 375°F.
  • Combine filling ingredients in a large bowl. Pour into an ungreased 9x13-inch baking dish (preferably glass or ceramic - the acidic filling can corrode a metal pan).
  • In a large bowl, whisk together the flours, baking powder, sugar, and salt. Add the butter cubes and toss to separate and coat them with flour. Rub the butter into the flour using hands, until the mixture becomes sandy. Add milk and stir until a wet dough forms, then drop by spoonfuls on top of the filling.
  • Brush topping with beaten egg thinned with a tablespoon or two of water. Sprinkle lightly with sugar, then bake until filling is bubbly and topping is golden, about 45-50 minutes. Cover with foil if the topping starts to get too brown before the filling is done.
  • Cool at least 15 minutes before serving. Serve warm or at room temperature with vanilla ice cream or whipped cream if desired.


  • Apple-Cinnamon Cake

    As the boys watched football I got restless and decided to make a cake. This is based on an almond apple cake that I made last year and wasn’t crazy about. I left out the almonds and added a good dose of cinnamon and homemade rum vanilla extract, and I think we finally have a winner!

    Apple-Cinnamon Cake

    Apple-Cinnamon Cake

    • 3-4 apples, peeled and thinly sliced (I used a combination of varieties)
    • 1/4 cup granulated sugar
    • 1/2 tsp cinnamon
    • 1 1/2 cups all purpose flour
    • 3/4 cup granulated sugar
    • 1 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1 tsp cinnamon
    • pinch freshly ground nutmeg
    • 2 eggs
    • 2/3 cup plain yogurt
    • 1/4 cup butter, melted
    • 1-2 tsp vanilla extract
  • Preheat oven to 350°F. Butter and flour a 9 inch springform pan.
  • Combine the apple slices, 1/4 cup sugar, and cinnamon. Stir to coat. Set aside.
  • In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, and spices. In a medium bowl, beat eggs. Add yogurt, butter and vanilla extract. Stir wet ingredients into the flour mixture just until combined.
  • Pour the batter into prepared pan. Arrange apple slices over the batter, reserving the syrup that has collected in the bowl. Pour the reserved syrup evenly over the top.
  • Bake for about 1 hour or until cake tester inserted in the center comes out clean.


  • Strawberry Rhubarb Cobbler

    Strawberry Rhubarb Cobbler

    Strawberry Rhubarb Cobbler

      Filling
    • 6 cups total strawberries and rhubarb, cut into 1/2 inch pieces
    • zest of 1 lemon
    • 1/2 cup sugar
    • 2 tbsp cornstarch
      Topping
    • 2 1/2 cups flour
    • 2 tbsp baking powder
    • 2 tbsp sugar
    • 1/2 tsp salt
    • 1 stick (1/2 cup) butter, cut into 1/2-inch cubes
    • 1 1/3 cups milk
    • 1 egg
  • Preheat oven to 375°F.
  • Combine filling ingredients in a large bowl. Pour into an ungreased 8x8-inch square baking dish (preferably glass or ceramic - the acidic filling can corrode a metal pan).
  • Combine flour, baking powder, sugar, and salt in a large bowl or a food processor. Whisk or pulse to combine. Add cubes of butter and cut in with a pastry blender or pulse in food processor until mixture resembles coarse meal. Add milk and stir until a wet dough forms, then drop by spoonfuls on top of the filling.
  • Brush topping with beaten egg thinned with a tablespoon or two of water. Sprinkle lightly with sugar, then bake until filling is bubbly and topping is golden, about 45-50 minutes. Cover with foil if the topping starts to get too brown before the filling is done.
  • Cool at least 15 minutes before serving. Serve with whipped cream, if desired.


  • Linguini with Clams & Spinach

    This is a very basic dish – pasta with a clam-based white sauce and bit of spinach and lemon juice to finish it off.

    Linguini with Clams & Spinach
    • 1-2 cloves garlic, chopped
    • 2 tbsp olive oil
    • 2 tbsp flour
    • can of clams, drained, reserving liquid
    • 8oz clam juice
    • 1/4 tsp black pepper
    • juice of 1/2 a lemon
    • 1 cup chopped spinach
    • handful basil leaves, sliced
    • linguini (I cooked 1/2 lb but the sauce could have covered more)
  • Heat olive oil in a medium saucepan. Add garlic and saute for a minute or two, just until lightly golden. Turn off the heat and stir in the flour. When the mixture is smooth (except for the garlic pieces of course), start adding the clam juice gradually, stirring well after each addition. When all the juice (including the reserved liquid from the canned clams) is incorporated, bring to a boil and simmer until thickened, about a minute. Add the clams, pepper, lemon juice, spinach, and basil and stir until heated through. Remove from heat. Taste and add salt if necessary. Toss with hot cooked linguini and serve.


  • An Impromptu Crustless Quiche

    I opened the fridge door the other night hoping to be smacked with inspiration for dinner. It’s been really hard to come by these days. Fortunately, I happened to have a nice mix of ingredients to work with – some fresh asparagus, baby spinach, and a little bag of sun-dried tomatoes from the farmer’s market, mozzarella leftover from making pizza, and the ever-present jar of marinated artichoke hearts in the pantry.

    The first thing I did was measure the volume of my quiche pan. It ended up being about 4 cups, so I mixed the ingredients in my 4-cup measuring cup.

    It ended up being delicious. I served it on a bed of lettuce dressed in a homemade red wine vinaigrette. Matt went back for seconds, then thirds! That makes it a keeper in my book.

    Crustless Quiche

    Prep Time: 10 minutes

    Cook Time: 35 minutes

    Total Time: 45 minutes

    Yield: 3-4 servings

    Crustless Quiche

    • 5 eggs
    • 1 cup milk
    • 1/2 tsp salt
    • 1/4 tsp freshly ground black pepper
    • 9 stalks asparagus, boiled briefly, until crisp-tender, then thinly bias-sliced
    • 4 cups baby spinach, cooked, drained, and chopped
    • 1/4 cup chopped sun-dried tomatoes
    • 1/4 cup chopped marinated artichoke hearts
    • handful fresh basil, thinly sliced
    • handful fresh chives, sliced
    • 1 cup shredded fresh mozzarella
    • 2 tbsp shredded parmesan
  • Preheat oven to 350°F.
  • Whisk together eggs, milk, salt, and pepper. Stir in remaining ingredients. Pour into greased tart or quiche pan.
  • Bake 30-35 minutes or until set. Allow to cool slightly before serving.


  • Hot Sausage, White Bean, & Spinach Soup

    It’s been so long since I’ve posted that I almost forget how. We just got back from a nice long weekend in Rhode Island, where we attended a wedding (and rehearsal dinner), ate the best clam chowder in the state, and I drank more vodka than I care to remember. It was a great time, despite waking up hungover not once but twice. Today I’m trying to get some work and other things done, which includes posting about this delicious soup that I made almost two weeks ago. It’s probably the best soup I’ve made in a while. Spicy but fresh. Simple but full of flavor.

    Adapted from the Kitchen Sink
    Makes about 4 servings

    9 oz hot Italian sausage, casing removed
    1/2 medium onion, chopped
    2 cloves garlic, minced
    1/2 cup water
    1 15-oz can cannellini beans, drained and rinsed
    2 14.5-oz cans diced tomatoes, undrained
    2 cups chicken broth
    1/2 cup small pasta (I used Gemelli)
    salt, to taste
    2 cups baby spinach
    handful of fresh basil, chopped
    freshly grated parmesan cheese (optional)

    Heat a large saucepan over medium heat. Break sausage into small pieces and add to pan. After a minute or so, add the onion and garlic and cook until sausage is browned and onion is tender, stirring frequently and breaking the sausage into small crumbles. Add the water, beans, tomatoes, broth, and pasta. Bring to a boil then reduce heat and simmer until pasta is done. Taste and add salt if necessary. Remove from heat and stir in spinach and basil. Serve topped with cheese, if desired.



    Asian Glazed Salmon

    I was just planning on picking up some chicken to make for dinner, but when I walked by the fish counter I saw the salmon and thought, what the hell. I never buy fish, and we really should eat it more often.

    This turned out perfectly.

    Asian Glazed Salmon

    Prep Time: 5 minutes

    Cook Time: 15 minutes

    Total Time: 1 hour, 20 minutes

    Yield: 2 servings

    Asian Glazed Salmon

    • 2 tbsp low sodium tamari (or soy sauce)
    • 1 tbsp sesame oil
    • 1 tbsp honey
    • 1 tbsp fish sauce
    • 2 cloves garlic
    • 1 tbsp fresh grated ginger
    • 2 6-oz salmon filets
    • israeli couscous
    • 1 bag baby spinach
    • 1/2 tbsp olive oil
    • 2 cloves garlic
  • Whisk together tamari, sesame oil, honey, fish sauce, garlic, and ginger. Place salmon filets in a shallow dish just big enough to accommodate them and pour the marinade over them. Let marinate in the refrigerator for about an hour.
  • Preheat broiler (I used the toaster oven broiler). Remove the salmon, reserving the marinade, and broil until flaky, about 10-15 minutes.
  • Cook couscous according to package instructions.
  • Meanwhile, heat olive oil in a large saute pan. Add garlic and saute for a minute. Add reserved marinade and bring to a boil. Add spinach and saute until wilted.
  • Serve the salmon over the couscous and spinach, spooning any extra sauce over top.