Chicago Canine's Dog Recipes

Grr-Risotto

• olive oil
• sesame oil
• 1 potato, peeled and finely chopped
• 3-4 button mushrooms, cut into quarters or sliced
• 50g/2 oz cooked whole grain rice
• 50g/2 oz canned sweet corn
• 75 g/3 oz cooked chicken, in strips or chunks
• 39 g/2 tbsp plain yogurt

Heat the oil, throw in the potato pieces, and saute until translucent. Add the mushrooms, and keep stirring while adding the rice and the sweet corn. Next add the chicken, stirring a little longer; reduce the heat to low. Keep stirring for a further 2-3 minutes. Lastly stir in the yogurt, reduce the heat to very low. Continue to stir for 1 more minute . Cover and leave for 5 minutes, lifting off the lid and stirring briefly every minute or so. Allow to cool completely. Sprinkle sesame oil on top of food (optional).

Doggy Gravy for Dry Food

• 1 Boneless/skinless Chicken Breast
• 4 Cups Water
• 1 Cup Flour
• 2 Whole Eggs

(all items approx.)
Boil chicken breast for about 1/2 an hour, remove to cool. Add flour to chicken water. Beat out lumps. Add pre-beaten eggs. Cook on low heat until it's done thickening. Pulverise chicken in food processor. Add to flour/egg gravy. May need to add more.water. Unfortunately it won't freeze. But using a few tablespoons daily, it should be used up before it sours.

Doggie Quiche

• 4 whole egg
• 1 tablespoon cream
• 2/3 cup milk, skim
• 3 ounces meat (beef, pork, chicken)
• 2 ounces shredded lowfat cheddar cheese -- or other type
• 1 whole pie crust (9 inch)
• 1/2 teaspoon garlic powder -- optional
• 1 sprig parsley -- chopped fine

Pre-heat oven to 375 degrees. Wisk egg, cream, milk together, then pour into pie crust. Add meat, cheese evenly Bake for 30-45 min. Till done. Let it cool. Sprinkle fresh parsley.

Chow Chow Stew

• 1 tablespoon olive oil
• 2 pounds beef -- *see Note
• 2 cups cabbage -- chopped
• 3 cloves garlic -- minced, up to 4
• 18 ounces canned sweet potatoes -- drained and chopped
• 14 1/2 ounces canned tomato wedges -- undrained
• 1 1/2 cups tomato juice
• 3/4 cup apple juice
• 1 teaspoon ginger root -- up to 2, grated
• 2 cups green beans, frozen -- cut crosswise
• 1/3 cup peanut butter
• 6 cups cooked brown rice

Heat the oil in a large skillet over medium-high heat. Cook Beef, Add the cabbage and garlic; cook, stirring, until the cabbage is tender-crisp, about 5 minutes. Stir in the sweet potatoes, tomatoes, tomato juice, apple juice, ginger. Reduce the heat to medium-low; cover. Simmer until hot and bubbling, about 6 minutes. Stir in the green beans and simmer, uncovered, for 5 minutes. Stir in the peanut butter until well-blended and hot, about 1 minute. Spoon over rice.

*Note: Low Fat, or use chicken, lamb, fish. Liver can be used as well.