One Dog's Kitchen

One Dog’s n e h c t i K Is it dinner yet?

A Cookbook for Dogs and the Cooks who love them A Collection of Home Recipes by

For Paws Hospice and Friends

Thanksgiving Turkey Veggie Roast For Paws Hospice

Traditional turkey with all the fixin’s is a great way to bring your dog to the table this Thanksgiving and the best part is that you can cook this meal right along side your family turkey, everything is human grade and your dog will beg for seconds.

Ingredients: Roast • • • •

1 16 oz. package “Tail-Wagginʼ™ Turkey nʼ Rice meal from Lucky Dog Cuisine 1/2 lb. fresh green beans 1 medium sized sweet potato 4 oz. Pepperidge Farm dressing mix (optional - donʼt use if your dog is allergic to wheat

Gravy - a traditional method for a southern roux (optional - donʼt use if your dog is allergic to wheat • 1/2 cup vegetable oil • 1/2 cup flour • 1 cup cold water

• 1 cube vegetable bullion (low salt) • 1 Tbs. dried parsley

Preheat oven to 365 degrees F. Wash the vegetables in cold water, thoroughly dry. Pierce sweet potato and place in a baking pan. Bake, skin on, for 30 minutes or until potato is fork soft. Allow to cool on a wire rack.

Blanch green beans in boiling, unsalted water - about 2 minutes.

Prepare 4 cups of dressing *according package instruction (*caution: omit diced onion toxic to dogs). Firmly pack the prepared dressing into a square 8 x 8 inch cake pan, refrigerate until firm.

Slice cooled sweet potato end to end into 4 or 5 thick medallions.

Cut cooled dressing into 4 square bars.

Divide Turkey nʼ Rice package into four 4 oz. sections.

Assemble the roast by placing one square of dressing upright at one end in an oven ready loaf pan followed by a slice of sweet potato, a few green beans and a portion of the Turkey nʼ Rice in that order, then repeat until all the ingredients are packed end to end.

Reduce the oven to 350 degrees F. Cover pan with aluminum foil and reheat for 30 minutes.

Gravy Preheat a heavy frying pan and add the vegetable oil, heat but do not allow to smoke.

Add the flour and stir continuously with a wooden spoon, about 6 minutes until flour turns golden brown Quickly add the cold water, continue stirring until mixture returns to a boil.

Reduce heat, add the bullion cube. Stir until dissolved. Turn off the heat and set aside covered.

Serve Portion out an appropriately sized serving of the turkey and vegetable roast. Top with gravy and parsley. Serve at room temperature.

Left overs may be refrigerated, covered up to 3 days. __________________________________________________________________________________ For Paws Hospice

All Petʼs Kitchen

A HOUND, who in the days of his youth and strength had never yielded to any beast of the forest, encountered in his old age a boar in the chase. He seized him boldly by the ear, but could not retain his hold because of the decay of his teeth, so that the boar escaped.

His master, quickly coming up, was very much disappointed, and fiercely abused the dog. The Hound looked up and said: “It was not my fault. master; my spirit was as good as ever, but I could not help mine infirmities. I rather deserve to be praised for what I have been, than to be blamed for what I am.”

Moral: No one should be blamed for his infirmities.

Aesop's Fables

November, 2010

HOME DOG STEW Duncan

Ingredients: 5 lbs. Ground beef, chicken or beef tips 3/4 Cup Canola oil 4-5 Cloves garlic - mashed 32 Cups Water 8-10 Cups Cooked veggies: potato, carrot, celery, cauliflower, sweet potato, beet, spinach, tomato, red pepper, broccoli, chick peas, etc. (Important: No onions, poisonous to dogs) • 2-3 Cans Kidney beans • 1/2 Cup Molasses • 42-45 ounces Quick Cooking Oats • • • • •

Soak dried kidney beans overnight, drain and rinse. Cover with cold water and set to boil 2-3 hours.

In a large pot, brown the ground meat, add the canola oil and garlic. When well done, add water; bring to a boil and add veggies.

Drain the beans and add to the meat mixture. Add oatmeal stirring frequently.

Continue cooking until the oatmeal is quick cooked, about ten minutes Serve at room temperature over a bed of fresh cooked rice.

May be stored covered in refrigerator up to 3 days

A CRITTER'S CHRISTMAS Everybody has a holiday treat My Grandpas Olaf and Russell Molasses Salt blocks Dried oats and wheat berries Suet Preserved fruits and berries Dry hay straw Dried corn cobs Dried clover Seeds Cream My grandfathers, both farmers and tied to a natural place, revered above all: family, their livelihoods and the animals that made everything possible.

I remember a Christmas when I learned the extent to which that bond was shared with a feast for all, man and animal, everyone ate well. New salt blocks were set out near clean, dry hay, food for the cattle, new bedding for all and fresh water, no easy task in Saskatchewan in December. Various dried grains and fruits and berries gleaned from the preceding seasons, stored just for the occasion, were divided each according to their preference.

Chickens pecked over a field of scattered gold while the wild birds found suet balls covered with seed and the goose had extra corn. The pigs slopped with rich leavings and warmth, the horses snuffled in troughs filled with oats and molasses while the cats and dogs licked their fill of cream from the dairy.

It was a wonderful day that Christmas, so rich I hardly had room for my own meal.

Editors note: This next dish is a personal recipe from the creators of Lucky Dog Cuisine, the world’s first all human grade, home cooked dog food. Our thanks to Janice and Jeff for sharing this cherished family recipe.

Beef Stew Recipe Lucky Dog Cuisine Ingredients: 5 lbs. Stewing beef – cut to bite-size pieces 3 lbs potatoes (6 medium sized potatoes) 4 zucchini 4 carrots 1 large acorn squash 1 large can of tomatoes 1 small can tomato paste

1⁄2 cup beef broth 1 clove garlic 2T rosemary 1T basil 1⁄2 cup olive oil 1 small can real pumpkin (not pumpkin pie filling) 1 1⁄2 lb. Container of plain yogurt

Using a dark enamel roasting pan, add stewing beef, canned tomatoes, tomato paste, beef broth, garlic, rosemary, basil. Peel the acorn squash. The potatoes, carrots, zucchini do not need to be peeled.

Using a food processor, grate carrots, zucchini, acorn squash and potatoes. Keep the grated potatoes separate.

Add the carrots, zucchini and squash to the meat mixture.

Cook covered for 1 1⁄2 hours at 350 degrees until meat is tender. Stir occasionally.

In a separate pan, add olive oil and roast the grated potatoes for 45 minutes. This can be cooking while the meat is in the oven too.

After the meat is cooked, combine the meat with the potatoes. Let the mixture cool. Add the pumpkin and yogurt.

The potatoes can be cooked with the beef, the resulting meal will be more watery.

This recipe provides whole foods for your dog.Natural, whole foods provide the environment for vitamins and minerals to work together as a team. In nature, we never find an isolated vitamin or mineral. They work together with phytochemicals and nutraceuticals which act as cofators for balanced absorption and digestion.

We can do the work for you: For more nutritional information and to view our line of

ready cooked meals, please visit our website www.luckydogcuisine.com

By virtue of diligence and good breeding one can train any proper man to point.

Sushi For Two

(If you knew sushi like I knew sushi)

This is a fun, healthy, anytime snack to share with your best friend. Dogs love the crisp fresh carrot, sweet potato and rice and well you can just reflect on the zen of it all.

Ingredients List: 1/4 cup rice vinegar 1 tablespoon sesame oil 2 nori seaweed sheets 1 cup cooked short-grain rice (cook according to package instructions) 1/2 cup cooked sweet potato 1/4 cup raw carrot matchsticks 1/4 cup raw yellow squash matchsticks or add anything you and your dog like Directions: 1. In a large mixing bowl, combine the rice vinegar with the sesame oil. Add the cucumber strips, stirring gently, and allow to marinate for about 20 minutes. Remove from the marinade and drain.

2. With a blender, whip the cooled sweet potato until smooth and creamy.

3. Lay a piece of plastic wrap on a flat surface. Place half a cup of rice on the plastic wrap and press out to the size of a sheet of nori. Place a sheet of nori on top of rice.

Spread half the blended sweet potatoes on nori.

4. Place half the carrot strips in the middle.

5. Place half the squash strips in the middle.

6. Roll up from the outside and dampen the edge to seal (the rice will be on the outside of the roll).

7. Allow to chill for at least 1 hour before slicing. Slice with a damp knife into half-inch thick slices. Serve cold with soy sauce for you, not the dog.

Hasty Pudding Hasty pudding is a simple dish made popular among the working classes and later relished as a celebratory holiday treat. The first known recipes were circulated in the 16th century; there are both British and Colonial variations.

This version is adapted from an American recipe using corn meal.

Ingredients: 4 cups plain soy milk* 1 cup cornmeal 4 tablespoons molasses 4 tablespoons honey 4 beaten large eggs ½ teaspoon salt ½ teaspoon freshly grated nutmeg Preparation: 1.

Preheat oven to 350° F. and butter a 2-quart baking dish.

2.

Boil milk in a medium saucepan over medium heat. Add cornmeal slowly, stirring constantly; cook over low heat until thickened. Stir in molasses and honey, and then beat in the eggs, salt, and nutmeg. Pour mixture into the prepared baking dish and bake for 1 hour.

3.

Top with cheese

4.

Serve at room temperature. Yields about 5 cups of pudding.

* Substitute soy milk as dairy products may cause an allergic reaction in dogs.

Yogurt Pupsicles From Puppy Tuff

Technically speaking dogs don’t eat dessert, they love snacks, but desserts as humans prefer them are loaded with things dogs shouldn’t or can’t have: chocolate, lots of sugar, too much dairy or in the case of a Double Chocolate Fudge Nut Sunday with whipped cream... No! So we created this dessert (treat) that is both satisfying and just a little decadent, if you’re a dog.

You will need: Cup cake tins with liners Peanut butter Bananas Vanilla yogurt Honey Prep: Start with 1 cup of yogurt in a bowl. Add a tablespoon of honey, a ripe banana and 2 tablespoons of peanut butter. Mash together thoroughly.

Spoon the mixture into cup cake tins then, using your fingers, insert a small ball of peanut butter into the middle of each cup as a surprise frozen center. Cover loosely with aluminum foil and place in freezer for several hours.

To serve, peel the cup liners away and hand the treat to your very patient dog.

Hamburger Soup Kathy Ostedder As the weather turns colder and the days grow shorter people everywhere find that a warm bowl of home cooked soup is just the thing to ward off the seasonal doldrums. We created this recipe for our dogs who seem to enjoy the same benefit derived from a hearty bowl of soup.

Ingredients: 1 1/2 cup water plus 1/2 cup 1 cup sliced carrots 1 cup cubed potatoes skin on 1 pound ground beef fresh or dried parsley 1/4 cup all purpose flour 1/4 cup vegetable oil pinch or two of sea salt Directions: In a large saucepan, combine 1 1/2 cups water, carrots, potatoes; bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender In a heavy frying pan brown the ground beef and set aside. Using the same pan heat oil to high, add flour, stir until absorbed and the mixture turns medium to dark brown, then add 1/2 cup of cold water, return to boil and reduce heat. Stir until thickened.

Add hamburger, vegetables and sea salt, bring to a boil. Reduce heat, cover and simmer for 10 minutes, stirring occasionally. Add parsley.

Serve warm, not hot Editors note: Vegetables are an important part of your dog’s nutritional balance. Vegetables provide a natural resource of vitamins, antioxidants, and fiber as well as crucial phytochemicals that help prevent some chronic diseases seen in dogs just as they do in humans.

Spaghetti and Meatballs For You and Me Ingredients: 1/2 lb ground beef 4 ozs. spaghetti noodles 1 small can tomato sauce (no salt) 1/3 cup Brussels sprouts, halved 1/3 cup carrots, sliced 1/3 cup cauliflower a few mushrooms, sliced a few olives, sliced, reserved juice spices to taste: basil, oregano a pinch of sugar olive oil Directions: Set spaghetti noodles to cook as directed. Add a touch of olive oil to the ground beef and form the meatballs.

In a sauce pan heat a teaspoon of olive oil, add the meat balls, Brussels sprouts, carrot and cauliflower, season with reserved juice from olives.

Braise covered until nicely browned.

Add tomato sauce, mushrooms, herbs and sugar. Cover and continue to cook on low heat for forty minutes to an hour.

Drain the spaghetti, plate and ladle out enough meatball sauce to satisfy the “Italiano� in your dog. Breadsticks optional.

Sweet Potato Twists Glen

These chewy sweet potato treats are a favorite around our house and easy to make, guaranteed to please.

You’ll need: 2 medium sweet potatoes and a rolling pin Slice the sweet potatoes into thin sticks, about one half inch on a side. Place on a baking sheet and into an oven preheated to 250 degree for ninety minutes.

Remove from the oven and using a rolling pin flatten the strips to about a third their original thickness, they will still have a bit moister and stickiness. Then using two strips held together twist them as illustrated and return to the oven for another hour.

Each potato yields about 15 treats and thanks to you contain no preservatives and no rawhide, your dog will appreciate that.

Keeps refrigerated up to two weeks.

Begg’n for Beignets Trace M. St Clair

A beignet (pronounced /bɛnˈjeɪ/ in English, /bɛˈɲɛ/ in French; French for "fried dough") in the U.S. is a pastry made from deep-fried dough, much like a doughnut, and sprinkled with confectioner's sugar, or frostings. Savory versions of beignets are also popular as an appetizer, with fillings such as maple or fruit preserves and for your dog, bacon.

Here I’ve removed the excess sugary bits and added a decidedly doggy delicacy, bacon.

Ingredients • • • • • • • • • • • •

1/2 cup water 1/4 cup cooked soy bacon, crumbled 1/4 cup shredded cheese 1/4 cup shortening 1 tablespoon live yeast 2 tablespoons honey 1/2 teaspoon salt 1 cup boiling water 1 cup plain soy milk 2 eggs, beaten 7 1/2 cups flour 1 quart vegetable oil for frying

Directions 1.

2.

3.

4.

Fry bacon until medium crisp and set aside.

Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let it stand for about 5 minutes to dissolve.

Combine the shortening, honey, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the soy milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture, crumbled bacon and cheese and beaten eggs.

Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.

5.

Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3inches wide, then cut again in the opposite direction and at an angle, making diamond shapes.

6. Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C).

7. Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool.

Cook's Note: Wrap any remaining dough with plastic wrap and it will keep in the fridge up to a week.

Night y’all.

Il n'y a pas de quoi

Paddock Pucks

By Horse Nannys These are an occasional treat for your horse or you, if he’ll share.

Ingredients • 1/4 cup vegetable shortening, plus more for deep frying • 1/4 cup sugar • 2 large eggs • 1 cup unsweetened apple sauce • 4 cups unbleached all-purpose flour, plus more as needed • 4 teaspoons baking powder • 1 teaspoon sea salt Coating • molasses • oats • apple - diced Preparation Melt the shortening in a small saucepan over medium heat. Set aside to cool slightly.

Beat the sugar and shortening together on medium speed, until just combined. Add the eggs, one at a time, beating well after each addition. Add apple sauce and vanilla, and continue mixing until the mixture is uniformly wet Sift the flour, baking powder, nutmeg, mace and salt into a medium bowl.

Reduce the mixer's speed to low, add the flour mixture until just combined. (The texture of the dough will be soft and loose.) Transfer the dough to a large piece of plastic wrap and wrap it well. Refrigerate the dough for several hours.

On a lightly floured work surface, roll the chilled dough to about 1/2-inch thick. Use a doughnut cutter or, if you don’t have one a 2 to 2/12 inch wide drinking glass with the mouth dipped in flour will do, cut the dough into doughnuts. Use a small plastic bottle cap to remove the doughnut hole.

Put enough vegetable shortening into a tall, heavy-bottomed pot to fill it about a third of the way up. Heat the shortening over medium heat to 375 degrees F. Working in batches, fry the doughnuts and holes, turning once, until they are golden brown, about 2 to 3 minutes. Using a slotted spoon, transfer the doughnuts to a wire rack over newspaper to drain and cool.

To coat Dip one side of the cooled doughnut into molasses and then press into oats to coat.

Repeat the process on the other side using the diced apple.

Coat the doughnut holes with left over molasses and apple so you can share your horse’s treat.

Molasses Cookie Dog House This is a dog’s dream house, savory and sweet full of his favorite treats

3 cups whole wheat flour 1/4 cup wheat germ dash salt 1/4 cup sliced almonds, finely chopped 1/4 cup margarine, softened 1 large egg, beaten 1/2 cup molasses 1/2 cup melted white cheddar cheese dog treats as decoration 1. Combine flour, wheat germ, salt and almonds. Using a pastry cutter or your fingertips, cut in margarine until mixture is crumbly. Stir in egg and molasses.

2. Form dough into a ball, adding a few drops of water if needed. Roll dough out on a floured work surface to 1/2-inch thickness.

3. Cut out shapes using the template provided on the next page. Place on a greased baking sheet.

4. Bake at 375°F (190°C) for 20 minutes or until lightly browned. Cool on wire rack.

5. Use softened cheese to attach the walls, roof and decorative pieces.

6. Use the remaining melted cheese to drizzle over roof as snow.

Pye-dog A Pye-dog is a feral dog found throughout India, outcast and ignored they live by their wits and would probably think this pie was too fancy for “the likes of them�, but we would share all the same.

Ingredients: 1/2 lb. ground beef 1 egg 1 medium potato, skin on 2 carrots 1/2 cup green beans 2 package Pillsbury Crescent Rolls 1 tbs. vegetable oil 1/4 cup shredded cheddar cheese 1 tbs. dry yeast flakes 1/2 cup water 1 beef bouillon cube 2 tbs. dried parsley

Preparation: Brown the ground beef in vegetable oil. Add diced carrot, diced potato and green beans. Cook until browned.

Add water bouillon, dry yeast and parsley; reduce heat cover and continue cooking 10 minutes.

Add beaten egg and stir mixture to combine, cool to room temperature.

Unroll one of the packages of crescent roll dough and form into the pie pan as the bottom crust, trim excess dough from around the rim.

Spoon the meat mixture into the pie pan and cover with the second sheet of dough

Trim and crimp the crust together then make a few piercings with a knife to vent steam.

Sprinkle cheese over top and bake at 320 degrees F for 30 minutes.

Slice and serve at room temperature.

Easter cheesy ham biscuits Easter is always a disappointment to our dogs, They donʼt receive any chocolate bunnies, no dyed Easter eggs and when Easter dinner arrives ham definitely not on the menu; whatʼs a dog to do.

This year we decided to repeal the old saw “dogs and ham donʼt mix” and baked these cheesy, faux ham biscuits that are a certain hit on those dog days of Easter; and we through in some veggies just for goodness sake.

For obvious reasons weʼve specifies some ingredients by name, however these are only suggestions. Feel free to use your own favorite biscuit recipe and ham substitute, just make sure itʼs not the real deal - dogs and ham really donʼt mix.

Heat oven to 450 degrees.

Ingredients: 1 1/2 cups Bisquick mix 1/2 cup milk 1/3 cup Smart Deli® Ham, diced 1/3 cup diced cheddar cheese 1/3 cup canned peas, drained 1/3 cup cooked carrot, diced fresh or dried parsley Preparation: Stir Bisquick and milk ingredients until soft dough forms. Mix in peas, carrots and cheese.

Drop the biscuits by spoonfuls onto an ungreased cookie sheet, top with parsley and bake 7-9 minutes until golden brown.

Pupalicious Birthday Cake

By Lucy Postins, The Honest Kitchen

A special treat for that very special occasion, your new pup’s first birthday

Ingredients • • • • • •

4 cups Force™ 2 table spoons Ice Pups 1 cup chicken stock 2 large eggs 3 tablespoons honey 1 cup plain yogurt

Optional: •

½ cups smashed up Smooches, Nuzzles or Pecks

For The Icing: • •

1 cup Plain Yogurt 2 strips Bacon

What To Do Preheat oven to 350 degrees. Pre-grease a 10 inch cake pan (you can use butter or vegi oil). You can also line the pan with a strip of wax paper to encourage easy release. Combine in a bowl the Force and the Ice pups and sift together. In a separate bowl combine the eggs and the yogurt.

Whisk at high speed for 3 minutes. Gradually add in honey. Reduce the speed to low and add in the dry mixture cup by cup.

Then add in any extras you’d like and mix in.

Bake in oven for 25-35 minutes, until you can insert a toothpick and it comes out clean.

Let cool on a rack for 10 minutes. Cook up 2 pieces of bacon and chop them into small pieces. Carefully invert cake onto a serving dish. Ice with the plain yogurt and sprinkle with bacon bits.

Serve up!!! ________________ Editor’s note: Thanks to the creative family at The Honest Kitchen People Food for Pets Printed with permission of company founder and head chef Lucy Postins.

Valentine’s Day treats made out of Love.

Valentines Liver Nibbles from Lucy Postins, The Honest Kitchen This recipe uses heart-shaped or other cookie cutters to make pretty treats as a gift for your pet – or his or her boyfriends and girlfriends.

Ingredients • • • • • • • • •

4 cups fresh raw chicken liver, preferably organic 2 free range eggs ¼ cup olive oil 2 cups instant quinoa flakes 3 tbsp applesauce ¼ cup dried cranberries or blueberries 1 clove fresh garlic, crushed 1 tsp of dried basil Filtered water sufficient to make a batter

What to do Preheat the oven to 350°F Process the liver in a blender or food processor, until completely pureed.

Beat the eggs in a bowl and pour in the oil.

Add the pureed liver.

Mix in the dry ingredients slowly, stirring continuously so they are thoroughly combined.

Add water gradually, until you have a ‘batter’ consistency.

Pour this batter into a flat 1 ½ to 2” cake tin.

Bake at 350°F for 50 minutes.

Cool in the tin until able to be handled, then gently turn the ‘cake’ out onto a rack and refrigerate* to cool completely. Use heart-shaped cookie cutters** to gently press out individual shapes. Save the scraps as a healthy topper on their next meal! *The other advantage of cooling this recipe in the refrigerator is that it reduces the risk of thievery by your dog, before you have actually finished making it. This is a frequent occurrence with the dogs in our office. **If you don’t have a cookie cutter, it’s also perfectly fine just to cut the loaf into bite sized squares. Really tiny squares are excellent as training treats because they have a good aroma and can be consumed quickly without filling up your dog’s tummy.