Snickerdoodle Dog Treats

I feel that the health benefits of cinnamon have been all over the news lately.  From helping to decrease stomach fat to helping control sugar levels in people with Type II Diabetes, it seems that cinnamon isn't just something you put in your oatmeal anymore... although you probably should still do that too.

Do you know that cinnamon has crazy health benefits for dogs as well?  Pair it with honey and you double the potency.  It's anti-inflammatory properties help ease the pain and stiffness of joints in dogs with arthritis.  For dogs with diabetes, cinnamon can help regulate blood sugar levels.  Cinnamon has also been shown to alleviate pain due to some cancers, especially bone cancer.  Stomach upset can also by cured by cinnamon, this holds true for ailments like diarrhea, excessive gas, and indigestion.  Cinnamon can also help to cure rashes.  It also helps improve circulation, lower bad cholesterol, and has enough fiber and calcium content to help prevent heart disease.

In summary, these treats are pretty awesome for your dog and they will love them.

Snickerdoodle Dog Treats
Adapted Barely from the Bubba Rose Dog Biscuit Company Cookbook


1 1/2 cups oat flour
1 1/2 cups brown rice flour
3 teaspoons ground cinnamon
1 egg
1/4 cup honey
1 teaspoon vanilla
1/2 - 3/4 cup water (start with 1/2 cup water and add more as necessary)


To Make:

Preheat oven to 375 degrees.  Combine all ingredients together and mix thoroughly.  You want the dough to be crumbly, but able to be rolled into balls.  Roll into small balls (about 1 inch in diameter) and place on an ungreased cookie sheet.  The cookies do not spread, so you can put them close together.  Press each ball down with your hand to flatten the cookies.  Bake 18-22 minutes or until edges are golden brown and cookies are hard to the touch.  Let cool completely on a wire rack.  Store at room temperature in a loosely covered container.  They also freeze very well. 

Zangief waits patiently for a treat

Barley Risotto with Mushrooms and Greens

I didn't grow up eating greens.  The closest thing we got was spinach out of the freezer.  In an effort to eat healthier, I've been attempting to incorporate a variety of leafy greens into our diet.  So far we're up to broccoli rabe, kale, arugula, and dandelion greens.  I feel like an inept foodie by saying that I find them to be incredibly bitter and I feel I have to brace myself before each bite.  I've tried blanching before sauteing, but that just doesn't seem to help.

However, this does not mean I'm claiming defeat.  I know they have to be good.  Rachael Ray is all about the leafy greens... and if she can do it, so can I.

This recipe is a great introductory recipe for leafy greens.  The barley (which is a heart healthy whole grain) cooks into a creamy risotto, paired with meaty mushrooms, and slightly bitter dandelion greens.  It just works.  Plus it's really healthy, especially if you use low sodium, low fat chicken broth.  Serve this dish as a side, or beef it up by adding cooked chicken.

Barley Risotto with Mushrooms and Greens
Barely Adapted from Eating Well cookbook by Williams-Sonoma


6 cups chicken broth
1 1/2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2 cups mushrooms, sliced (baby bella, cremini, button, etc)
Salt and freshly cracked black pepper
1/2 cup dry white wine
1 cup pearl barley
3 cups dandelion greens, cut into bite sized pieces (or you can substitute baby arugula for a less bitter taste)
1/2 cup grated parmesan cheese

In a medium saucepan, over medium-high heat, bring broth to a simmer.  Turn off heat, cover and keep warm.

Heat oil in a large saucepan over medium-high heat.  add onion and garlic and saute, stirring frequently, until onion is soft.  Add mushrooms, 1/4 salt, and a few grindings of pepper.  Cook, stirring frequently until mushrooms have released their juices and start to brown.  Add wine and bring to a boil for about 1 minute.

Add 5 cups of hot broth and the barley.  Cover and simmer over medium-low heat, stirring occasionally and adding more broth 1/4 cup at a time if the barley becomes dry.  Cook until barley is tender, approximately 45 minutes to 1 hour.

Stir in greens and more broth, if necessary.  Cook, uncovered, until greens are wilted, about 2 minutes.  Stir in parmesan and season to taste with salt and pepper.  Serve immediately.

Roasted Broccoli with Parmesan Crispies

I love Tyler Florence.  His philosophy on food is easy and simple, and I have yet to find a bad recipe.  This recipe is adapted barely from a recipe found in Tyler's Ultimate.

There isn't much to say about this, except that it's delicious.  I love recipes that are super easy and taste great.  This one fits that perfectly.  I love roasted vegetables, it's an easy way to bring out a lot of flavor without coating them in velveeta or butter.

Roasted Broccoli with Parmesan Crispies


2 heads of broccoli
1/2 cup freshly grated parmesan cheese
Fresh cracked black pepper

Preheat the oven to 400 degrees and bring a pot of salted water to boil.  Trim about one inch off the ends and peel the stalks with a vegetable peeler.  Cut the broccoli into long spears.  When the water comes to a boil, add the broccoli and cook until it's just tender (about 3 minutes).  The broccoli should still have its bright green color.  Drain in a colander.  Arrange the broccoli on a non stick oven proof pan (I use a rimmed cookie sheet sprayed with Pam).  Sprinkle the cheese evenly over the broccoli and top with a generous amount of fresh black pepper.  Bake until the cheese melts and is crisp and brown, about 10 minutes.  Use a spatula to lift the broccoli out of the pan, and serve.

Carob Chip Cookie Dog Treats

There are days that I don't feel like dragging out the rolling pin and cookie cutters to make dog treats.  On those days, these are one of my go-to cookies.  They are real simple and use few ingredients.  Plus, they are super cute and my dogs think they are getting an extra special treat with the carob.

Carob is a safe alternative to chocolate that does not contain theobromine, caffeine, or other psychoactive properties of cocoa (which are potentially lethal in dogs).  YOU CAN NOT SUBSTITUTE CHOCOLATE CHIPS IN THIS RECIPE.  Unless you want to eat them yourself, which you could, but they would probably be very bland.


Lately I've been seeing the carob chips by the baking stuff in the grocery store.  If you can't find it there, try looking by the special diets stuff.  Carob chips are vegan.  Likewise with brown rice flour and oat flour, if you can't find them in the baking aisle, try the gluten-free aisle.  You can also find these ingredients in health food stores or online.

Carob Chip Cookie Dog Treats
Recipe from the Bubba Rose Dog Biscuit Company Cookbook


1 1/2 cups oat flour
1 1/2 cups brown rice flour
1 cup carob chips
1 egg
1 teaspoon vanilla
1/2 - 3/4 cup water


To Make:
Preheat oven to 350 degrees.  Combine all ingredients together and mix thoroughly.  You want the dough to be crumbly, but able to be rolled into balls.  

Roll into small balls (about 1 inch in diameter) and place on an ungreased cookie sheet.  The cookies do not spread, so you can put them close together.  Press each ball down with your hand to flatten the cookies.  Bake 18-22 minutes or until edges are golden brown.  Let cool completely on a wire rack.  Store at room temperature in a loosely covered container.  They also freeze very well.

Rice Pudding

There are two stories I can tell you about this recipe.

First, this was the first recipe I searched for that led me to Simply Recipes, which is by far my favorite recipe website.  Seriously, every recipe I've tried has been amazing.

The second story leads to why I was searching for rice pudding recipes in the first place.  I am a "down in the dumps" eater.  When I'm having a bad day, all I want is something warm, comforting, and probably bad for me.

On your average, some-guy-at-work-told-me-I-sucked-today days, my go-to comfort food is those pull apart and bake yourself cookies.  At my old job, I ate a dozen every single night.

Today was not one of those days.  Today was the type of day where the house is a mess, there's no food in the house so I have to go grocery shopping, I have nothing to cook for dinner, the animals are hungry and bored and won't leave me alone, Barnes and Noble customer service sucks, here comes another monstrosity of a cold sore about to take over my lip, I spilled sweet and sour sauce all over the place, "Please, Samus, can you stop bringing frozen poop balls into the house because you think they are rocks!!!", and I yelled so loudly at Zangief for jumping on me that he got scared and ran away... and then I felt like the worst dog mother in the world.

Today, was a serious "I need comfort food" day.  Rice pudding takes a little effort, but it's totally worth it.  It is the ultimate comfort food.  It's like giving yourself a hug from the inside.  Cheesy?  Yes... but true.  I like mine warm with raisins.

Rice Pudding
All credit is given to Simply Recipes


2 1/2 cups whole milk
1/3 cup uncooked short grain white rice
Pinch of salt
1 egg
1/4 cup dark brown sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/3 cup raisins


To Make:
In a medium sized, heavy- bottomed saucepan, brink the milk, rice, and salt to a boil over high heat.  Reduce the heat to low and simmer until the rice is tender, about 20- 25 minutes.  Stir frequently to prevent the rice from sticking to the bottom of the pan.  


In a small mixing bowl, whisk together egg and brown sugar until well mixed.  Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.


Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened.  Be careful not to have the mixture come to a boil at this point.  Stir in the vanilla.  Remove from heat and stir in the raisins and cinnamon.


Serve warm or cold.

Chicken Dog Treats

That's right, in honor of the Steelers going to the AFC Championship, I made footballs!

Have you ever read the ingredients list on your dog food or your dog treats?  It's probably at least 2 inches long and contains at least 5 things you can't pronounce.  That's not what I would consider a "treat".  I love my pups, and want them to live long, healthy lives so I started looking around for the best deal on healthy treats.

It's pretty crazy what they charge for organic dog treats in the pet stores, and the homemade treats at the "barkeries" are even worse!  Which is how I started making my own dog treats.  I save so much money making my own treats and the best thing is I know what's in them.  Your dogs will love them too!  Even if you mess up and burn them, they're still better than the flavorless milk bones you're giving them now.  My dogs are so spoiled, regular treats don't even cut it anymore.  

These are one of my favorite treats to make because they're super easy, and I usually make a large batch of chicken and use the leftovers for chicken enchiladas.

Chicken Dog Treats

1/2 lb shredded chicken (1-2 breasts)
2 cups whole wheat flour
1 cup cornmeal
3/4 cup chicken broth
3 tablespoons oil (olive or vegetable)
1 egg

To Make:
Preheat oven to 350 degrees.  In a large bowl, mix together shredded chicken, flour, and cornmeal.   In a small bowl, mix together chicken broth, oil, and egg.  Add wet ingredients to dry ingredients and mix until combined (I just use my hands).  Lightly dust a clean, dry work surface with whole wheat flour (white flour is bad for dogs).  Working in sections, roll the dough to about 1/4 inch thickness.  Use a cookie cutter to cut shapes in the dough, and place the treats on a parchment paper lined baking sheet.  Bake for 18- 23 minutes.  Let cool for a few minutes before transferring to a cool flat surface to cool completely.

*These treats are preservative- free, so keep them in an air tight container and store them in the fridge.  They also freeze really well.

Good puppies sit for treats.

Spiced Cranberry Orange Biscotti

Biscotti is one of those things that once you've made it yourself, you will never buy it ever again.  We've been led to believe that it's the cookie you have to soak to enjoy, something that can't be enjoyed on it's own.  It does not have to be this way.

This biscotti is crunchy, but not "I'm going to chip a tooth" crunchy.  But it won't fall apart in your cup of tea either.  It's nothing like the stuff you find by the cash register at Starbucks.

Spiced Cranberry Orange Biscotti
Adapted from a recipe posted at Vanilla Garlic

3/4 cup butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup dried cranberries
Zest from 1 orange

To Make:
Preheat oven to 350 degrees.  Grease a cookie sheet or line it with parchment paper.  Let the butter and eggs come to room temperature.  Cream together butter and sugar until the mixture is light in color.  Add the eggs and extract and beat until combined well.  In a separate bowl, sift together the flour, cinnamon, nutmeg, baking powder, and salt.  Slowly add the flour mixture into the egg mixture until combined.  Fold in the cranberries and orange zest.

On the baking sheet, shape the dough into 2 logs, approximately 12 inches long.  Flatten to about 1/2 inch thickness.  The dough will be very sticky.  Try to make the logs into perfect rectangles to ensure even baking.

Bake the logs for about 30 minutes, or until edges are golden brown and the centers are firm.  Remove the pans from the oven and allow the loaves to cool for approximately 10 minutes.  When the loaves are cool enough to handle, use a serrated knife to slice them into 1/2 inch slices.

Turn the slices on their side and bake for 5 minutes.  Turn over the biscotti and bake for an additional 5 minutes.  Let them cool completely and store in an airtight container.  For crispier biscotti,  leave them in an uncovered container for a day or so.

Asian Flank Steak with Bok Choy

So... Bok Choy.  Ever since I was a cashier at Giant Eagle, I've mocked your funny sounding name.

It seems I can't help but keep running into you.  You and figs.  You are everywhere.  Every blog, every recipe search engine, is all about bok choy and figs.  So here goes.  I have a wok and some garlic and I'm going to see if you're everything you're cracked up to be.

UPDATE:  I found the bok choy to taste like a cross between celery and cabbage.  It was really good, and I'll pick up some more, but I'm on the hunt for baby bok choy.  Apparently that is the real good stuff, Giant Eagle only had regular sized bok choy.

Asian Flank Steak with Bok Choy

Marinade:

3 tablespoons water

3 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon rice vingear

1 teaspoon fresh ginger, grated

Juice from one orange (about 2 tablespoons)

3 cloves garlic, minced

1 teaspoon dried chili peppers

Other Ingredients:

6 tablespoons of vegetable oil
3 cloves of garlic, crushed
1 pound flank steak, cut into 1/2 inch slices against the grain

1 head of bok choy, cut into 1 inch chunks (keep the green parts and white parts separate)

Directions:

Mix together ingredients for the marinade and add steak.  Let the steak marinade for at least 1 hour, but overnight is better.  Remember to rotate the meat, so all parts have a chance to sit in the marinade.

In a hot wok over the highest heat, add 3 tablespoons of vegetable oil.  Add the steak and stir fry for 2 minutes.  Remove the steak from the wok and set aside.  Add 3 tablespoons of vegetable oil, any leftover marinade, and the crushed garlic to the wok.  Add the white parts of bok choy. Cook for 2 minutes, add the green parts of bok choy.  When the green parts are partly wilted, add the steak back in and toss until heated through.  Serve.

Brown Sauce

Stir fry in brown sauce is quite possibly one of the easiest meals to make and one would think a staple at any self- respecting chinese take out eatery.  Why is it then so difficult for me to find a place that has good stir fry in brown sauce??  The truth is I've only ever found one, and that was in Morgantown, WV.  Mmmmm... chicken with peppers and tomatoes in brown sauce.  I think every time I visited Ben, we ordered from this place at least once.  Since then, I haven't found a place that could even come close.  So I decided to make my own... and it's delicious... and I can eat it whenever I want (I have no idea if it's even close to the actual stuff they use in chinese restaurants, but I don't care).

Brown Sauce
1 cup beef broth
1 tablespoon + 1 teaspoon soy sauce
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch

Mix all ingredients together in a small saucepan.  Heat on medium- high heat until it reaches a slow boil, stirring occasionally.  Reduce heat to medium and let cook down until desired consistency is reached.

Serve over vegetables, chicken, rice, shrimp, pretty much anything.

Ode to Samus

Apparently Samus was a little jealous that she didn't get a photo montage for her 1st birthday, which was December 20th.  So, to make it up to my beautiful daughter, here is an ode to Samus.

Zangief Turns Two!

Super sleepy puppy.

Today is Zangief's birthday.  I can't believe he is two years old already.  He was so small when we got him, it hard to believe he's now an 80 lb lap dog.  So in honor of his birthday, here are a couple of my favorite pictures.  I know there's a lot, but he seriously was the cutest puppy ever.

In the car on the ride home.    This is the saddest face ever.

He won awards with the cuteness of this one

The baby, while it was still alive

One and a half ears up.

BOTH EARS!

On his 1st Birthday

Super mean face

On his 2nd Birthday!

Chocolate Peppermint White Chocolate Chip Cookies

This weekend the Christmas season finally ended for me.  I took down my tree and put away the decorations.  However, I was still left with a box of candy canes and a pantry full of leftover chocolate chips that I did not want to let go to waste.  This recipe helped me put a small dent in my leftover fixings from Christmas baking, and will definitely be on the list of cookies to make for next year.

These cookies are deliciously fudgey, with just the right amount of refreshing peppermint.  They go great with a nice tall glass of milk.

Chocolate Peppermint White Chocolate Chip Cookies
Adapted from a recipe posted at Simply Recipes

1 cup butter (softened)
3/4 cup light brown sugar
3/4 cup white granulated sugar
1 large egg
1 tsp vanilla extract
1/2 tsp peppermint extract
1 3/4 cup all- purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
1 cup white chocolate chips
3/4 cup crushed candy canes

To Make:
Preheat oven to 350 degrees.  Cream the butter and sugars together for about 2 minutes, or until the mixture is well incorporated and light in color.  Add in the egg and extracts.  Beat until well incorporated.  Be sure to scrape down the sides of the bowl to make sure all ingredients are well blended.  Sift together the flour, baking soda, baking powder, salt and cocoa powder.  Add to the butter mixture slowly, beating at medium speed until everything is incorporated (do not overmix).  Fold in the white chocolate chips and candy cane pieces.  Take small spoonfuls of the dough and roll into 1 inch sized balls and place onto a baking sheet lined with parchment paper.  Gently flatten the balls with your hand.  Bake for 10-12 minutes.  Let cool for a few minutes before transferring to a cool flat surface to cool completely.

Yields 3-4 dozen cookies

Pan Fried Lemon- Thyme Ricotta Gnocchi

Few things in this world are better than homemade pasta.

When I was younger, I used to spend a few weeks in the summer visiting my dad in Iowa.  We had a sitter that sometimes took us to her house during the day while my dad was at work.  She lived on a farm out in the middle of nowhere.  There were dirt roads and chickens and pigs and cats running around.  It was amazing.  Far from what I was used to, growing up in the suburbs of Cleveland.  Her mother was Donna Reed minus the make up and heels.  She made everything from scratch.... everything.  One of my clearest memories of that time was sitting in the kitchen and watching her cook.  One afternoon she made pasta.  My young mind was totally blown.  Pasta??  Really??  Not from a box??  I watched in awe as she rolled and folded the dough into a log, and then cut little strips that resembled noodles.

They were absolutely amazing.  So tender and delicious.  To remember something so clearly after 15 some years, it had to have been amazing.

The next time I would have homemade pasta was at a tiny italian restaurant in Midland, PA.  Unfortunately, that place is closed now (which is a horrible culinary tragedy).

One day I will make my own noodles, but for my maiden voyage I decided to stick with something a little more goof-proof.  These little gnocchis were freaking amazing.  I'm talking I didn't even put my plate on the table because I needed it to be as close to my face as possible amazing.  I served them with a simple spring mix salad with chevre, dressed with olive oil, lemon juice, salt and pepper.  The salad really helped to balance the richness of the gnocchi.

Lemon - Thyme Ricotta Gnocchi
1 cup all- purpose flour
1 1/2 lbs whole milk ricotta cheese
1 tsp salt
1/4 tsp black pepper
1 egg
1 tsp lemon zest
2 tsp fresh thyme

Spread the flour out on a clean, dry work surface.  Mix together all other ingredients and put on top of flour.  Lightly knead the mixture with your hands to incorporate all ingredients.  Gently knead the ingredients into  a log about 10 -12 inches long and let rest for a few minutes (I'd say about 7-10 would be good.  I took the dogs out during my resting time, and I wished I would have let it rest longer).

Cut the log into 4 equal pieces.  Lightly dust a clean, dry work surface with flour and very lightly roll each piece into a 1 inch thick piece of rope.  Cut the gnocchi into 1/2 inch pillows, and lightly dust them with flour.

How To Cook
Heat a skillet on medium heat.  Add a tablespoon of olive oil and a pad of butter.  When the butter has melted, add the gnocchi in a single layer.  Do not overcrowd the pan.  Cook until one side is nice and golden brown (about 2-3 minutes), then flip them over and add 2 cloves of minced garlic.  Cook for another couple minutes until the other side is nice and brown.  Top with freshly grated parmesan cheese and enjoy.

The Closet Housewife

"I started my blog today", I whispered to my husband.  This is something I've talked about doing for years, but always came up with some reason not to.  Thoughts of what I would actually talk about, and would people even want to read it always scared me away.  Like everyone else, I have a busy life.  Between a full time job, taking care of the house, and my animals it's hard to find time to do anything besides cook dinner (which I don't do nearly as much as I should).  My problem is that stuff can get boring and I want to do fun stuff.  I want to crochet and make jam and read and cook elaborate meals every single evening.  I want to be housewife.  However, I'm not and probably never will be.  I have a professional career that I'm very proud of, but still there's this other side of me that wishes I could stay home and cook and clean all day (I know, sick, right?).  So this is me, my release of the Closet Housewife.