Jersey and Sarai’s Pork Apple Stew
From the book “The Good Food Cookbook for Dogs” by Donna Twichell Roberts
2 quarts water, divided
1 cup uncooked brown rice
2 acorn squash
2 Tablespoons vegetable oil, divided
1 pound pork, cut into bite sized pieces (depending on the size of your doggie)
One 28-ounce can tiny diced tomatoes in juice
1 quart chicken or beef broth
4 Yukon Gold potatoes, peeled and chopped
2 cups medium egg noodles
1 small head organic cabbage, quartered and thinly sliced
2 organic apples, diced
1. Bring 2 ½ cups water to boil over high heat in a 3-quart saucepan (I always add a bit of butter to this water to prevent sticking.) Add brown rice, reduce heat to medium-low, cover and cook 45-50 minutes until all water has been absorbed. Set aside.
2. Cut acorn squash in half horizontally and scoop out seeds. Use 1 Tablespoon of the oil to cover the cut edges and place squash, cut-side down, on foil-lined baking sheet. Bake in a preheated 350 degree oven for 30–35 minutes until just tender. Remove from oven. When slightly cool, scoop out squash. Coarsely chop and set aside.
3. Heat remaining oil in 8-quart stockpot over medium-high heat. Add pork and cook, stirring frequently, until meat is brown, 4-6 minutes.
4. Add tomatoes with juice, remaining 5 ½ cups water, and chicken or beef broth. Bring to boil over high heat.
5. Add potatoes. Reduce heat to medium-high and cook, stirring occasionally, for 5 minutes.
6. Add noodles and cook, stirring frequently, for an additional 5 minutes.
7. Remove from heat and stir in cabbage, squash, apples, and cooked rice. Makes about 8 quarts. May be garnished with doggie croutons if desired.
8. To make doggie croutons….just toast a slice of bread, spread butter on both sides and cut out shapes with tiny doggie-shaped cutters.
9. Freeze un-used portions in freezer baggies and when ready to use, thaw in refrigerator. We only put a few days worth in each baggie so each meal is as fresh as possible.
10. This meal takes a little bit of time to prepare, but it is just so yummy we had to share it with everypawdy!
The Special K’s Seafood Jubilee
This comes from the “Three Dog Bakery Cookbook” by Dan Dye and Mark Beckloff
1 clove garlic minced
1 cup shrimp, cooked and finely chopped
1 cup crabmeat, cooked and finely chopped
½ cup chopped celery
8 ounces low-fat cream cheese, softened
1 cup dry bread crumbs
½ cup chopped green bell pepper
1 egg beaten
1. Preheat oven to 350 degrees.
2. Mix all ingredients together thoroughly.
3. Spread mixture in an 8 x 8-inch greased pan.
4. Bake for 50-60 minutes, then cool and cut into 9 or more squares. Store any leftovers in the refrigerator.
5. Serve them crumbled up over some high-quality kibble like we do!
You don’t have to be a salty sea dog to love these deep sea treasures….Mummy and Daddy can share these with you too!!!
Bubbles Beef Stroganoff with Westie White Sauce
From “The Good Food Cookbook for Dogs” by Donna Twichell Roberts
1 Tablespoon Vegetable Oil
¼ pound cube steak, cut into bite-sized pieces
¼ cup sliced mushrooms
1 cup Westie White Sauce (recipe below)
1 teaspoon to 1 Tablespoon plain yogurt…NOT DIET!
1. Heat oil in a small skillet over medium-high heat. Add cube steak and mushrooms and cook, stirring frequently, about 2-3 minutes.
2. Add white sauce and cook, stirring constantly, just until warm, about 1 minute. Makes about 1 ½ cups of Stroganoff Sauce.
3. To serve, stir plain yogurt into the sauce just before ladling over high quality dry kibble. Garnish with chopped parsley if desired.
4. You can double or triple this recipe for larger amounts if you need to…it’s super-duper easy! Freeze any left-overs in freezer bags.
“Westie White Sauce”
½ cup (1 stick) butter or margarine
½ cup all-purpose flour
1 quart milk
1. Melt butter in a medium saucepan over medium heat.
2. Add flour, a little at a time, stirring constantly until all flour has been incorporated. Cook and stir an additional 2-3 minutes.
3. Slowly add milk, stirring constantly, until the sauce is thick and smooth but DOES NOT BOIL, about 18-20 minutes.
4. Pour sauce into an airtight plastic container. Place plastic wrap directly on the sauce to prevent a “skin” from forming. Let cool and refrigerate. Makes about 1 quart.