[gmc_recipe 1134]
Roasted Radishes
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Category Archives: Recipes
Healthy Dog Treats
HEALTHY DOG TREATS
Every month or so I stand in the pet aisle of my local grocery store in an effort to find the best (or least offensive) healthy dog treats for my beloved pups. It’s the same confusing dilemma each time while I look for treats made in the USA, treats that don’t contain harmful ingredients, harmful preservatives, yada, yada. More and more I hear about peoples’ pets that suffer from skin allergies and intestinal abnormalties and that are thought to be wheat intolerant. So why not consider a gluten free option for our pets too? I’m usually able to narrow the selection down to the “least offensive”, but the price tag on these treats is highly offensive. Really! The newer options for healthy dog treats can break the bank, especially if you have more than one dog.
Cooking is something I love to do. So why not whip up my own dog treats?! That’s exactly what I did and I’ll never again waste hard earned money or subject my dogs to the low quality and expensive stuff that’s sold in our stores today.
I made three different kinds of treats and here’s how I did it….
- Cookie cutters
- Large mixing bowl
- Parchment paper
- 2 1/2 cups fine ground oat flour (I use whole oats and grind them with a Nutribullet)
- 1 Tsp of salt
- 1 egg
- I tsp of stock (beef, chicken or vege)
- Water (enough to make dough pliable (start with 1/2 cup and add more if needed)
*Helpful tip: When kneading dough lightly dust hands with oat flour
Preheat oven to 350 degrees
1. Wisk together oat flour and salt
2. Wisk together egg and stock
3. Slowly pour egg mixture into flour mixture
4. Add water slowly while folding dough
5. Fold with pastry spatula until dough begins to pull away from sides of bowl
6. Sprinkle one tsp of oat flour onto parchment paper
7. Knead dough into baseball sized balls and roll with pin to approximately 1/4 inch thickness
8. Cut with cookie cutters and place on parchment paper lined cookie sheet
9. With extra dough, roll into nickle sized balls for smaller treats
10. Push treat sized balls down with thumb to flatten
11. Bake for 30 minutes
Allow to cool. Refrigerate or freeze to maintain freshness
- Cookie cutters
- Large mixing bowl
- Parchment paper
- 2 1/2 cups fine ground oat flour (I use whole oats and grind them with a Nutribullet)
- 1/2 cup canned pumpkin
- 2 tablespoons coconut oil (melted)
- I/2 teaspoon of cinnamon (optional – may reduce or omit)
- 2 tablespoon of maple syrup (optional – may reduce or omit)
- Water (enough to make dough pliable (start with 1/2 cup and add more if needed)
*Helpful tip: When kneading dough lightly dust hands with oat flour
Preheat oven to 350 degrees
1. Wisk together oat flour and cinnamon
2. Wisk together pumpkin, coconut oil and maple syrup
3. Slowly pour pumpkin mixture into flour mixture
4. Add water slowly while folding dough
5. Fold with pastry spatula until dough begins to pull away from sides of bowl
6. Sprinkle one tsp of oat flour onto parchment paper
7. Knead dough into baseball sized balls and roll with pin to approximately 1/4 inch thickness
8. Cut with cookie cutters and place on parchment lined cookie sheet
9. With extra dough, roll into nickle sized balls for treat size
10. Push treat sized balls down with thumb to flatten
11. Bake for 30 minutes
Allow to cool. Refrigerate or freeze extra to maintain freshness
- Cookie cutters
- Large mixing bowl
- Parchment paper
- 2 1/2 cups finely ground oat flour (I use whole oats and grind them with a Nutribullet)
- 1/4 cup peanut butter
- 2 tablespoons coconut oil (melted)
- 1/2 cup water (enough to make dough pliable (start with 1/2 cup and add more if needed)
*Helpful tip: When kneading dough lightly dust hands with oat flour
Preheat oven to 350 degrees
1. Wisk together oat flour coconut oil and peanut butter
2. Slowly add water and fold until mixture pulls away from sides of bowl
3. Sprinkle one tsp of oat flour onto parchment paper.
4. Knead dough into baseball sized balls and roll to about 1/4 inch thickness
5. Cut with cookie cutters
6. With extra dough, roll into nickle sized balls for treat size.
7. Push treat sized balls down with thumb to flatten
8. Bake for 30 minutes
Allow to cool. Refrigerate or freeze extra to maintain freshness
Your pups will love them. And so will their friends!
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Beautifully Roasted Vegetables
There is nothing like the flavor of roasted vegetables – marinated and blackened to a caramelized perfection to enhance any recipe you create. Roasted vegetables make a delicious and healthy snack as well as a wonderful addition to a sandwich, wrap, omelet, casserole, or any other culinary creation.
One of my personal favorites is roasted vegetables on homemade pizza. Since I am not a fan of “pizza sauce” on my pie, using roasted vegetables adds a burst of flavors that will change the way you think about processed sauces and fast food or store bought pizza, forever.
Roasting vegetables is easy. It’s also a great way to preserve them when their shelf life is coming to an end so that you can use them later. Simply refrigerate or freeze them.
How to Roast Vegetables
What you will need:
- Vegetables (Any and most)
- Olive Oil
- Balsamic Vinaigrette (Optional for zingy taste)
- Black cracked pepper (Optional, but so good!)
- Sea Salt (Optional) I use iodized sea salt or Himalayan pink
- Basil (Optional, but so good!)
- Any spice you like…
- Parchment paper *This provides a non-stick surface. A baking sheet alone will also work but be prepared to let it soak afterwards, even if sprayed
- Baking sheet (large)
Preparation time: 15 to 30 minutes depending on the amount of veges you will need to wash and wedge.
Cook time: 30 to 60 minutes
All vegetables can be used. I do my best to use fresh, organic vegetables which are fairly abundant these days and because of popularity, more affordable than in the past. I use zucchini (any and all squash), radishes, onions (any and all onions), tomatoes, green, red and yellow peppers (any and all peppers), eggplant, garlic, broccoli and cauliflower (great for snacks!), potatoes (small red, tubers or cut large. Great for meat dishes or breakfast casseroles). Anything not mentioned here? Give it a try! Pineapples and most other fruit are also delicious when roasted.
Kale, one of my favorites, will disintegrate when roasted in the oven. I peel the leaves from the stems and roast my kale in a skillet with garlic and very little olive oil until nice and crispy. This makes a great snack too.
Here’s what to do:
1. Wash all vegetables. Cut into approximately one inch wedges and place into large bowl. Too small a wedge the vegetables will disintegrate while roasting especially if you don’t use the parchment paper. They will stick to the pan and there won’t be much left of them when you scrape them off.
2. Add a small amount of olive oil and balsamic vinaigrette, basil, and pepper, just enough to coat all vegetables while hand tossing gently. Salt is always optional. A little goes a long way and is not heart healthy. Use salt sparingly and sprinkle over the top once vegetables are spread on sheet or omit all together.
3. Line a large baking sheet with parchment paper. Trim excess paper from sides so it doesn’t scorch. *Please note – the maximum temperature for an oven when using parchment paper is 420 degrees. Spread vegetables out on parchment paper.
4. Roast vegetables at 420 degrees for up to 2 hours. Check in 30 minutes and turn with large spatula to allow all sides to be browned. Continue to cook until edges of onions become blackened and vegetables look caramelized. They will be fully cooked early on but the roasting takes longer.
5. Remove from oven and allow to cool.
Use vegetables as you would like for recipes. Onions, tomatoes and peppers give wonderful flavor for pizza. Potatoes and onions great with meat dishes, etc….
After 30 minutes use spatula to turn vegetables
After 90 minutes – ready!
Roasted crispy kale with garlic. Great as a snack by itself, on pizza, sandwiches and salads.
And one of my personal favorites – roasted tomatoes, onions and peppers with feta cheese on whole grain crust. It’s great with goat cheese too! So good!
I’d love to hear your questions or feedback under comments.
Thanks so much for visiting!
Bon Appetit! (My mom would always say this to me.)
Kim
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Savory Summer Tomato Pie
[gmc_recipe 692]
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I saw my very first popover earlier this year when my husband, Manuel, and I were visiting the Beaufort Inn, a charming B&B in historic Beaufort, SC. I was raised in the south for the better part of my years and was quite surprised that I had never seen one. My mother had many culinary diversities but I don’t remember ever seeing a popover.
Imagine my surprise when, in the elegant dining room of the inn, the waitress placed a popover on my bread plate. Surely she was mistaken, I thought, nudging my plate toward the center of the table. That oddly shaped monstrosity could not solely be for me! Certainly it was meant to be shared. Well, imagine my greater surprise when she then placed another on my husband’s bread plate!
“How can I possibly be expected to eat that huge thing!”, I blurted. “I won’t be able to eat my dinner!” “It’s a popover.”, Manuel responded. “It’s hollow.” Manuel had grown up in Savannah, Georgia and had more knowledge of pop-overs than I. My research of popovers taught me that they are an American version of England’s Yorkshire Pudding, and that while they are commonly served with meat, they are also made with spices, nutmeg or simply served as buttery rolls.
Well, indeed, I was very pleased to experience for the first time ever, this fluffy, light, hollow on the inside, delectable, melt in your mouth, wonderful with sweet butter or anything else you might imagine putting on it, surprise. It was pure heaven!
As fate would have it, just a few weeks later I was making my usual thrift store rounds looking for inspirational and vintage treasures and what do you think I saw sitting on the shelf? That’s right! A popover pan and it was in it’s original box!
As usual, when I see something that I get excited about while “treasure hunting” my heart palpitates. I can’t seem to reach for the treasure fast enough, yet my mind’s eye see’s me moving toward the object in slow motion. It’s as though it will disappear or be snatched from beneath me between the moment my eyes see it and the seconds it takes for my hand to grasp it. Strange, I know! It’s a surreal experience. Most of you “treasure hunter’s” out there probably know what I mean.
As with any new ‘find’ I usually do some internet research to learn more about the treasures I acquire. I learned that this popover pan was from 1987. I was so happy that the person it had belonged to kept the original box. The unique design with the open wire rack made it superior to any muffin pan I could have found for making my own popovers, It was perfect! What a find for under $4!
The box had a recipe on the front and I couldn’t wait to try it out. I also found several others that varied considerably from the one on the box. The two things that varied most between them was the amount of eggs used and the cooking time. I decided that I would try two or three different popover recipes and have my secret taster rate each. I will share the first, here, today.
The first recipe I used was the one on the box.
It seemed simple enough! Okay, here goes!
The recipe called for 6 eggs. Mine were small so I used 7.
I mixed all ingredients together but did not over mix as the recipe advised.
Divided evenly into the cups. I filled them as much as I could.
Yum!
Secret Taster (My husband, Manuel.)
They were delicious! They were hollow on the inside and the outer shell was crisp. They were excellent with jam, even the next morning!
Tips
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10 Minute Vegetarian Pizza
Ingredients
- 1 Can Pillsbury Pizza Crust
- Zucchini, uncooked – sliced (amount used is optional)
- Yellow Squash, uncooked – sliced (optional amount)
- Onion, uncooked – sliced or diced (optional)
- Tomatoes – sliced
- Shredded Mozzarella cheese – about 1 cup
- Shredded Parmesan cheese – about 1 cup
- Goat cheese – (optional) Love it!
- Olive oil
- Sea Salt (optional)
- Black Cracked Pepper (optional)
*So do you get the idea? You can use any amount of any vegetable you want. Same goes with cheese. This is your pizza. Be creative!
Directions
- Prepare Pizza crust according to directions. Remove from oven.
- Layer vegetables
- Sprinkle cheeses to desired amount
- Sprinkle or spray with about a tablespoon of olive oil
- Add light sea salt and black cracked pepper
- Bake in 400 oven for 10 to 12 minutes
Voila!
Bon Apetit!
XO! Kim
