With the whole pet food scare last year and knowing what really goes into dog food and bought treats Theresa decided to start making her own to supplement the bought stuff. She saw Rachel Ray do a show on dog food, got a few books, and now makes huge batches once a month or so. They are balanced with the nutrition the dogs need. We have lots of tupperware and two freezers. The animals get dry food in the mornings, and a mixture of dry and doggie soup in the evenings.
Not gonna splain it all since she took these pics and she mixes the recipes up often, but it is usually something like this:
Meat is not uber lean and is usually a mix of pork, chicken, beef, turkey, or trimmings, and leftover cooked meat.
Veg of some sort and lots of them (some mixed in the meatballs others in the soup)
protien from beans, sunflower seeds
bread crumbs, egg, rice, and pasta.
Chicken broth watered down for the base.
Of course seasoning is not really used and bad stuff avoided. It is more of a thick stew actually.
The pups get berry muffins, chese biscuts, pupsicles, and doggie biscotti. The kitty food is lentils, chicken, veg, and broth. A dog will eat anything, but they love the soup. If you watch them eat they go for the good stuff and finish off the dry food last. They have a shine to their fur and seem healthy.
I thought I was so cool with my 3 pounds of garlic, but I was just being silly. I froze them in vacuum sealed bags and figured all would be well. When I pulled them from the freezer I saw they had changed. After reading some internet computer website blogs I noticed a reoccurring theme. Freezing garlic is not a great idea. First it messes with the flavor, and if it is peeled it is a no go. They smelled like garlic, but were like squishy orbs
Theresa found this in her good housekeeping book and figured they would be good. She was right. It is really simple. 1 sheet of filo dough brushed lightly with butter, sprinkled with cheese and black pepper, top with another sheet of filo, fold in half, roll up, and bake at 475 till brown. They only last a few minutes till they get a bit hard from the cheese cooling. The pepper was nummy.
Filed under: Baked Goods — beerorkid @ Jun 10th, 2008
Theresa was looking for a yummy treat and after a good adjustment on the braces it had to be soft. She picked up 12 more pyrex ramekins and used her good housekeeping baking book recipe. Cool thing is it is really easy to make and you can freeze them. Frozen batter from the freezer to bowl in 16 minutes. First ones were a bit underdone, but she has it down now. Really rich.
3 tablespoon(s) sugar
1/4 cup(s) sugar
6 tablespoon(s) margarine or butter
4 ounce(s) semisweet chocolate
1/4 cup(s) heavy or whipping cream
1/4 cup(s) all-purpose flour
1/2 teaspoon(s) vanilla extract
2 large eggs
2 large egg yolks
1. Preheat oven to 400 degrees F. Grease eight 6-ounce ramekins or custard cups; sprinkle with 3 tablespoons sugar.
2. In 3-quart saucepan, heat margarine or butter with chocolate and cream over low heat until melted and smooth, stirring occasionally. Remove saucepan from heat; whisk in flour and vanilla until blended.
3. In medium bowl, with mixer at high speed, beat eggs, egg yolks, and remaining 1/4 cup sugar until very thick and pale yellow, about 10 minutes. With rubber spatula, gently fold egg mixture into chocolate mixture, one-third at a time, until blended.
4. Pour batter into ramekins, filling each about three-fourths full. Place ramekins in 15 1/2″ by 10 1/2″ jelly-roll pan for easier handling. Bake 9 to 10 minutes, until edge of cake is set but center is slightly jiggly.
5. Cool in pan on wire rack 5 minutes. Run small knife around sides of ramekins. Invert onto dessert plates and serve immediately.
Filed under: Beef, Sauce — beerorkid @ Jun 10th, 2008
I mention the peppercorn steaks often around here. It is so good. We have started doing it a bit differently. We take about 10 ounces of beef tenderloin I cut from a PSMO and cook it like a roast with a peppercorn cream sauce.
Alton Brown helped me get this down with his second episode on tenderloins. He shows how to make a chateaubriand which we make a peppercorn sauce from.
Vid long enough to be in two parts. I will get better at this, swears.
Filed under: Bacon, Potatoes — beerorkid @ Jun 7th, 2008
A youtube user Gil, asked me to do a full breakfast vid after watching the hash brown one. It took me a few weeks, but it is done. Was 11 minutes long so I split it into two parts.
Man the commercial makes this stuff look awesome. But the real product, or at least what I picked up tonight was thick and ultra pulpy. It has Apple. acai, banana, and raspberry juice. Apparently not filtered. The juice is thick and looks like the sample Austin Powers drinks of fat bastard’s fecal sample. But the taste is a fricking mazing. Really it is awesome. Very impressed, but the commercial lies.
