Recipes

One of my dogs suffered from severe food allergies that did not allow him to eat commercial dog food. Consequently, I learned to cook for my dogs and have done so for many years. Consult your veterinarian if you want to switch your dog over to home-cooked food. It’s not as difficult as one might think. Keep in mind that, like children, dogs need a balanced diet, not just a hamburger. Any changes to your dog’s diet should be made gradually so your dog’s stomach can adjust.

Chocolate, alcohol, caffeine, fatty foods, grapes, raisins, macadamia nuts, onions, garlic, salt, xylitol, and unbaked dough can be toxic to dogs. For more information about foods your dog should not eat, consult the Pet Poison Helpline at www.petpoisonhelpline.com/pet-owners/.

Apple Barkscotties

Twice-baked cookies for dogs

½ cup applesauce

1 tablespoon sunflower oil (or canola oil)

2 tablespoons maple syrup

1 egg

⅛ teaspoon of baking soda

1 teaspoon cinnamon

2 cups whole wheat flour

Preheat oven to 350ºF. Line a baking sheet with parchment paper. Using the sharp blade in a food processor, pulse to combine the applesauce, oil, maple syrup, egg, baking soda, and cinnamon. Add the flour and pulse again until the dough sticks together. It will not be in a perfect ball. Shape the dough into a log on a piece of waxed paper and flatten the top slightly. Bake 35 to 40 minutes. It should be firm to the touch.

Remove from oven and allow to cool on a rack for 30 minutes. Slice the log into ½-inch pieces. Lay on baking sheet and bake another 30 minutes until crunchy.

Mango Daiquiris

For people only

1 cup water

½ cup sugar

2 10-ounce packages frozen mango chunks

½ cup rum (or to taste)

¼ cup peach schnapps

Cook the water and the sugar until the sugar has completely dissolved. Cool. Reserve 6 chunks of mango and thaw. Place the sugar mixture, remaining frozen mango chunks, rum, and peach schnapps in a blender and frappé.

Pour into tall glasses and garnish with thawed mango chunks or fresh strawberries.

Fried Chicken

For people

¾ cup flour

2 tablespoons garlic powder

1 tablespoon smoked paprika

1 tablespoon salt

½ teaspoon turmeric

½ teaspoon pepper

2½ to 3 pounds cut-up chicken

canola oil

Place flour, garlic powder, paprika, salt, turmeric, and pepper in a large plastic bag and shake well to mix. Add two or three pieces of chicken and shake. Place on a rack. Add more chicken and shake until all pieces are coated. Pour canola oil ¼-inch deep in a wide frying skillet and heat until a drop of water sizzles. Add the chicken pieces but do not crowd. (You may want to use two pans.) Brown the chicken and turn with tongs. Brown the second side 15 minutes or so. Reduce heat and cover with a tight lid. Cook 30–35 minutes. Remove lid and cook another 10 minutes to allow the skin to crisp.

Egg and Avocado Toast

For two people—double or triple for more

1 avocado

olive oil

2 eggs

2 slices of bread

salt and pepper

baby spinach leaves and cherry tomatoes for garnish (optional)

Peel and pit the avocado. Heat the olive oil in a frying pan over medium-low heat. After a couple of minutes, turn the heat up to medium. Crack the eggs into the pan and cover with a lid. Reduce heat to medium-low. Toast the bread. Mash the avocado and spread half on each slice of toast. Sprinkle with salt and pepper. When the whites are set, remove eggs from heat, leaving the lid on until the yolks are done to your liking. Place one egg on each piece of toast. Add salt and pepper to taste. Make a little fan with a few baby spinach leaves and add a grape tomato as garnish. Serve immediately.

Lemon Meringue Pie

For people

1 9-inch pie crust, baked

Lemon Filling

4 egg yolks

½ cup lemon juice (3 to 4 lemons)

1½ cups sugar

½ cup cornstarch

½ teaspoon salt

1½ cups water

3 tablespoons butter

Meringue

4 egg whites

⅔ cup sugar

¼ teaspoon salt

Lemon Filling:

Whisk together the egg yolks and the lemon juice in a mixing bowl and set aside. In a heavy-bottomed saucepan, combine the 1½ cup sugar with the cornstarch and ½ teaspoon salt and whisk together. Add 1½ cups water, mix well, and bring to a boil. Stir constantly and cook until thick and clear. Remove from heat. Add the lemon mixture and stir to combine. Heat, stirring the whole time, until it gently boils. Remove from heat and stir in butter. Allow to cool briefly.

Pour into baked pie crust.

Meringue:

Locate a pan in which your mixer’s bowl fits. Add about an inch of water to the pan and bring to a simmer. In the mixing bowl, whisk together the egg whites, ⅔ cup sugar, and ¼ teaspoon salt. Place over the water in the pan and whisk until the meringues register 140 degrees. Then whisk for 2 more minutes.

Preheat oven to 400ºF.

Take the mixing bowl to your mixer and beat the egg whites until they can hold a shape but are not dry. Add the meringue to the top of the pie, piping decoratively or smoothing to the edges and leaving some peaks.

Place in oven 5–10 minutes. Watch carefully for light browning on the meringue at this point, because 1 minute can make a big difference.

Refrigerate several hours to set before serving.

Chocolate-Covered Strawberries

For people only

Dogs can die from eating chocolate!

Do not feed to dogs.

6 ounces semisweet chocolate

4 ounces white chocolate

1 pound strawberries

Cover a baking sheet with parchment paper. Place the semisweet chocolate in a microwave safe bowl and microwave for 40 seconds. Stir. Microwave for 30 seconds. Stir. If not melted, microwave 10 more seconds until melted and smooth. Repeat with the white chocolate in another bowl.

Grasping the strawberry by the stem, dip into the semisweet chocolate. As it begins to set, use a fork to drizzle white chocolate over it. Allow the chocolate to set.

Summer Supper

For dogs

Makes two Gingersnap-sized portions and multiple Trixie-sized portions

1–2 tablespoons olive oil

1 pound chicken tenders

1 cup cooked summer (yellow) squash

1 cup cooked green beans

2 cups cooked barley

Pour olive oil into a pan large enough to hold the chicken. Warm over medium heat. Add the chicken tenders, place the lid on top, and lower the heat slightly. When the bottoms are white, flip them and put the top back on a couple more minutes. Cut one to make sure they’re white all the way through. Remove from pan and set aside.

While the chicken tenders rest, place the squash, green beans, and barley into the pan and turn in the chicken juices. Warm gently. Slice the chicken tenders in half lengthwise and cut into small pieces. Stir into the pan. Serve to happy dogs!

Country-Style Surf and Turf

For dogs

Makes two Gingersnap-sized portions and multiple Trixie-sized portions

½ pound catfish

½ pound chicken tenders

1–2 zucchini

6–8 cherry tomatoes

2 tablespoons olive oil

cooked barley or white rice

Preheat oven to 400ºF. Cut the catfish and chicken into ¾-inch pieces and place in a large baking pan. Slice the zucchini and add to the pan. Cut the cherry tomatoes in half and add to the pan. Sprinkle with olive oil and turn to coat everything. Give the pan a good shake and separate pieces in a single layer. Bake 10 minutes, stir, and bake another 10 minutes or until the fish and chicken are cooked through. Serve over cooked barley or white rice.