1 ½ lbs. lean ground beef , chicken, turkey or a mixture
1 cup skim milk powder
½ cup cooked rice (or 1/2 cup rolled oats in 3/4 cup water or chicken broth)
½ cup wheat germ
frozen vegetables (peas and carrots work well)
Put into 1 greased loaf pan, cook at 350° for 50 - 60 minutes
Drain fat off, let cool, then cut in slices, wrap and freeze.
Quinoa and Beef Incan Sun Feast
1 lb stew beef cut in 2 inch pieces
1 lb butternut squash, green beans and zucchini mixed and cut to one inch cubes or lengths.
1 cup quinoa
2 cups low sodium chicken broth
2 tbsp olive oil
Heat the olive oil in a heavy skillet. Sauté the beef until browing. Add the veggies and sauté until beginning to cook, add the quinoa and the broth, stir, allow to come to a boil and then reduce to simmer. Check intermittently to make sure the materials are submerged in the liquid and to see if you need to add another ¼ cup of chicken broth.
This stew is done in about 15 minutes when the quinoa is puffed and all liquid has been absorbed.
You may puree the meat and veggies in a food processor and then re-mix with the quinoa or simply cut it up, as your pet prefers.
This recipe makes enough to freeze for extra meals, unless you have a malamute.
Chicken Dinner Comfort Food: Soothing and Satisfying
Here’s Raja’s staple. It’s his favorite no nonsense dinner. Not fancy and not exotic, but down home good. I make it with organic ingredients, but, let’s be honest, Raja’s a small dog and I only have one of him. You decide what’s workable. (I have it on the authority of a member of the United Farm Workers of America (UFW) that non organic green beans are the recipients of great amounts of pesticides, so maybe go for the organic beans. They’re cheap enough.)
1 lb boneless chicken thighs
1 lb bag frozen organic green beans
½ cup brown rice
2 ½ cups low salt chicken broth
1 tbsp. olive oil
Sauté the chicken thighs in olive oil until brownish, add the brown rice and sauté it for a few seconds, add the beans, stir, add the broth. Cover; allow to come to a boil. Reduce to a low simmer. Cook until rice is tender and liquid is absorbed. Raja likes this swirled in a food processor. Big dogs may like it as is. For Raja this yields about 5 nights of dinners.
MOROCCAN LAMB AND BARLEY "TANGINE":
(This is a photo of Raja and his friend Lamia, the scholar and great cook of global cuisine. Yes, he has persuaded Lamia to hand feed him. It's so shameful.)
This is so easy:
INGREDIENTS: 1 1/2 cups cubed lean lamb, 1/2 cup small pearl barley, 1 1/2 cups cut carrots, 2 tsp. olive oil, 1 1/2 cups low sodium chicken broth (no msg).
Saute lamb in olive oil until brownish (for flavor), stir in carrots and barley, add chicken broth, cover, bring to boil, lower to simmer and cook until barley is puffed and soft and carrots are tender and liquid is absorbed. (You could need to add more chicken broth depending on the reluctance of the barley. If it's too damp and "soupy" take the lid off for a few minutes.)
TO SERVE: Either cut up small or process for a few pulses in a food processor. This recipe might make 6 or 7 meals for a small Shih Tzu or one nice lunch for a Great Dane.