Dog Treats

Panda was upset with me because I let her run out of milkbones.

So I made her these dog treats. The recipe says to use a bone cookie cutter. I didn’t have one but I had a rabbit cutter. Our dogs love rabbits although rabbits don’t love them back.

The treats don’t look a lot like rabbits without icing and my hubby thought they were seahorses. I don’t understand how he got a seahorse out of it.

Anyway the dogs like them so maybe I am forgiven a bit for being so lax about their milkbones.

Doggie Biscuits

1 large apple — cored and finely
1 tsp vanilla
1 egg
2 tbsp olive oil
2 tbsp milk
1 tsp brown sugar
1 tsp cinnamon
3 cup all-purpose flour

Preheat oven to 375.
Grate the apple into a large bowl. Add the vanilla, egg, olive oil and milk.
In a separate bowl, combine the brown sugar, cinnamon and flour.
Gradually add the dry ingredients to the wet ingredients until completely mixed (able to form into a stiff ball of dough). May need to adjust the amount of milk to get the right consistency.
Roll the dough out onto a lightly-floured surface until it is approximately 1/4 inch thick.
Cut into shapes with bone cookie cutters.
Bake for 12-15 minutes or until golden brown.
Cool on wire rack.
Yield : 15 bone-shaped cookies


French Fries

Here is a neat item.

I got this french fry cutter as an incentive when I ordered a meat grinder a while back.

I use the fry cutter more than I have used the meat grinder.

I even busted the top I have used it so much.

I have to make sure I shield my hand from the crack in the top with a towel now. That crack can grab the skin on your palm and hurt like the dickens.

It makes perfect fries.

Here is a lower fat recipe I use and they turn out well.

About 4 medium to large potatoes
2 Tablespoons olive oil
1 Tablespoon onion flakes
1 Tablespoon dried oregano
1 Teaspoon dried basil
1 Teaspoon garlic pepper
Salt to taste

Put the cut potatoes in a freezer bag and top with all other ingredients but salt. Close the bag and shake well making sure the oil gets all over potatoes.

Bake in a single layer on greased jelly roll pan, 425 degrees about 30 minutes stirring a couple of times. Salt to taste when done.

Roasted Pizza Sauce

One of my first jobs when I was a spring chicken many years
back was at a Pizza joint.

I love pizza. It has to be my favorite food and I have made a ton of
them through the years (exaggerated maybe?).

They rarely come out the same each time.

I had about 8 ripe tomatoes left from the garden.
There are many more green left and I hope they ripen but
I doubt they will. I figured to end the tomato season with my
favorite food, pizza.

I just this season started making my pizza sauces roasted.
I have much sauce frozen for the winter, but I wished to use up these
last harvested toms and make a fresh sauce.

Just cut tomatoes into equal pieces and throw them on a cookie sheet.
I know they tell you to place cut side down but I never bother with
that myself.

I just cut into fours usually.
That is just the way I always do things.
Some people might consider it lazy, but I consider it time efficient.

I have to have jalapeno in my pizza sauce so I slice and seed
about three of those babies and throw it on with a good spray
of olive oil. Then kosher salt and about 1 T dried basil
and 1 T dried oregano.

Bake at 350 for about an hour with a stir about half way through.
They are then ready to place in a blender.

The trick (if you can call it that), to make the sauce thick is to
put only the pulp parts in a blender
and leave as much liquid in your roasting pan as possible.

As you can see once you process the pulp to liquid and then strain
it makes a nice thick tomato sauce.

Then add about a 1/2 teaspoon of garlic powder (to taste of course)
and a bit more dried oregano and basil. Parmigiana too if you like.

I have found through the years that I like dried herbs better
in pizza sauces than fresh for some reason. I dry my
oregano and basil in the microwave. Zap 30 seconds stirring
each round until dried.

Walla..You have a wonderful roasted pizza sauce.

I have also begun to use my sourdough starter for my crusts.

In the morning..
Just put a couple tablespoons olive oil in the bottom of
a bread machine pan. Add 1 cup sourdough starter and 2 cups
all purpose flour with a teaspoon of salt and a few dried italian

Put the machine on dough cycle and watch the dough.
Add more water as needed. Don’t be afraid to open the machine,
you can tell when to stop adding water.

You want that baby butt look and feel.
Yes, you can stick your finger carefully in your
bread machine while it is running to feel.

Then when the machine gets ready to go into the rise cycle cut
it off and just leave the dough in there most of the day, until
you are ready to put the pizza together. Use cornmeal in your pan
and fit the dough in there.

Works great for me.

Top it with your sauce and toppings
and bake at 425 for 15-20 minutes or until browned and bubbly.

Here is a sausage, pepperoni, mushroom and onion for eye enjoyment.

It tasted great too.

Potato Gratin with Sage- WHB

roundup link

The weather has taken on a fall air in our parts.
The temps are hovering around the upper 60’s days
and into the 40’s and 30’s nights.

There is nothing more satisfying for me than cooler outdoor
temperatures and wonderful smells coming from the oven indoors.

For this reason I have chosen to feature a potato gratin for the
Two Year Celebration of Weekend Herb Blogging hosted by
Kalyn’s Kitchen.
Two years of fun and tastey information is certainly worth a celebration.

The vegetable in my dish is the versatile potato and the herb sage.
Two things very easy to grow with a bit of land and some elbow grease.

Potato gratins are great with many different herbs so experiment to your liking.

I love sage anytime but for some reason the smell of sage, onion, and potato coming from an oven
just seems so…fall….y.

So on with the dish.

Potato Gratin with Sage

Double layer a greased deep dish pie pan with..

potato (about 8 small to medium thinly sliced)
mild cheddar cheese (about 4-5 ounces diced or shredded)
onion (about 1/2 medium chopped)
sage (about 2 tablespoons fine chopped)
salt ( about 1 tablespoon)
pepper (couple dashes)
flour (about 1/4 cup)
pour milk all over the top until it is covered ( about 1 1/2 cups or enough to cover)
dot the top with butter (about 3 tablespoons)
Bake this in a 375 degree oven for about an hour or until the liquid evaporates and the top is bubbly and browned.

Enjoy, and then head on over to Kalyn’s for the two year roundup of Weekend Herb Blogging.

Sunflower Seeds

I am now in the process of harvesting and roasting our sunflower seeds.

I saved a couple of heads to decorate with in the picture above. It seems a bit odd that sunflowers would look so bountiful after the heads have died back and you cut them from the stalk, but they do.

Roasting Sunflower Seeds

Soak seeds overnight in a brine of 2 tablespoons of salt to 1 cup of water.

Before roasting, boil the seeds in the brine for a few minutes and drain.

Spread seeds thinly on a cookie sheet and roast in 200 degrees for about 3 hours, or until crisp.

They then should be easy to shell.