For those asking… here’s the Turtle stuffed shortbread via Instagram until I have time to post it properly!
Archive for the 'leftovers' Category
Those of you who have been hanging around awhile may remember when we acquired a weeks-old black dog with white socks and a star on his chest – Lou, who we adore, even when he gets skunked and even though he hasn’t always been a good dog. (Fortunately he has outgrown puppyhood.)
(Cuteness in puppies must be a means of self-preservation.) These days, Lou likes to wait until we’re asleep, then climb up into bed and stretch out the length of the bed, nestled into the pillow with his paws up over his head. Or sneak into my side of the bed when we go out, leaving fur and muddy evidence on my pillow. Living with him + the squirrel in the tree in our back yard is like living with Wile E. Coyote and the Roadrunner. This spring, Lou was hard at work testing recipes for In the Dog Kitchen, which just arrived from the printer! (!!!) It’s so pretty. It’s making its way into stores now.
Since Thanksgiving is coming up (I know, sorry), I thought a new use for turkey dinner leftovers (or ham, lamb, roast beef…) might come in handy for those with four-legged members of the family. These don’t smell anywhere near as disgusting as the sardine squirrels or liver brownies, but not quite as delicious as the peanut butter and bacon biscotti, which more than one visitor has mistaken as intended for human consumption.
Really, all you do is blitz leftover bits of meat, cooked veg, boiled potato, and an egg and some chickpea flour (or barley, oat or whole wheat flour) to bind it all together. Make the dough stiffer to roll and cut, or shape into balls and press down with a fork or bamboo skewer or your thumb.
Dogs aren’t concerned with aesthetics – and you can buy their love with cookies. (Mine too.)
P.S. Lou joined Twitter!
P.P.S. and started a blog! Typing is awkward.
TV Dinner Dog Treats
From In the Dog Kitchen!
1 cup chopped or shredded roast beef, pork, lamb or chicken, chopped
1 cup boiled or roasted carrots, broccoli, cauliflower or other veggies
1 boiled potato
1 large egg
1 cup chickpea flour, or enough barley, oat, or whole wheat flour to make a soft dough
Preheat the oven to 350F.
In the bowl of a food processor, pulse the meat, veggies, potato and egg until well blended and pasty. Add the flour and pulse until the dough pulls away from the sides of the bowl and forms a ball.
Roll the dough into marble or walnut-sized balls and place on a parchment-lined sheet; press down with a fork or crisscrossed with a bamboo skewer. Bake for 20-30 minutes, until pale golden and firm. If you like, turn the oven off but leave them inside to harden as they cool.
Makes 2-4 dozen treats.