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.

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.)

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!

Strawberry Rhubarb Cobbler

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.

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.

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.