Barkin Bird Bones

Barkin Bird Bones

I never let Kirby eat chicken bones.  I don't care if they are raw or not, it just seems like an accident waiting to happen.  But then the other day I was making a pot of chicken stock and a light bulb went off.   Just as I was about to trash the carcass I decided why not grind it up for some kind of treat since dogs do need the calcium found in bones.

Which is exactly what I did.  The bones, the liver, the heart, the gizzards and the neck all went into my Ninja food processor.  What I had was a very soft mixture.  I gave Kirby a taste which he greedily lapped up so I forged ahead.  First I made some Bone Bark which was super easy. Then I baked up some treats.  Next time I'll start adding spices and herbs to up the flavor.  This time I wanted 100% pure chicken bone.

If you don't make your own chicken stock, you can use the carcass from a baked or rotisserie chicken.  Any bird bones , including turkey and duck, should be easy to grind.

Ingredients:

• ground leftover chicken carcass
• ground neck and organ meat

Preparations Instructions:

1.   To make bark, roll out very thin between two pieces of wax paper.  Remove top layer and using kitchen shears cut into sizes that will fit in your dehydrator.  Place the pieces, with the bottom wax paper, on the racks.  When the top side is dry, turn over, removing the wax paper.  This can also be done in the oven at the lowest temperature.

2.  To make treats, place batter in a baggie, snip a corner, and squeeze out log shapes.  Bake at 350 degrees for 30 minutes. Turn off oven and leave the treats until they have hardened.   If you really want to make shapes with cookie cutters, add some flour to make the dough easier to manage otherwise they will lose their shape like mine did.

Be aware that although excess calcium is not dangerous for adult dogs, large amounts can lead to constipation so feed these sparingly, two or three small pieces per day.  

Hamburger Helper Canine Style

Hamburger Helper Canine Style

I used to make Hamburger Helper often for my children who loved it.  I still make it once in a while now since it’s easy and convenient. I like to provide Kirby a variety of meals so this is his canine variation. He has quite a few meals with potatoes or brown rice for his carbs so I always make this one with pasta for a nice change. I use the small pasta like elbow macaroni or bowties. Al dente is the perfect texture for humans but I cook his pasta to a mushy texture to make it easier for him to digest.

Ingredients:

• 1 pound ground beef
• 2 cups hot water + 1 cup low fat milk*
• 5.3 oz greek yogurt, vanilla or plain
• 1 1/2 cups small pasta or shredded potatoes OR 1 cup of brown rice
• 1 cup finely chopped veggies
• 1 tablespoon parsley
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• 1/2 teaspoon cayenne pepper
• ½ tsp ground eggshell
• 2 tablespoons flour + 1 Tablespoon water**
• 1 cup cheddar cheese or Jack cheese, shredded***

Preparation Instructions

1.  Brown ground beef in a large skillet or dutch oven.  I used ground chuck but if you used ground beef you may need to drain the grease.  If adding any veggies then saute them with the ground beef.  This time I added one large green pepper.

2.  Add the hot water, milk, and yogurt.

3.  Add the seasonings and pasta. I also added a can of black beans I had rinsed well. 

4. Add the whisked 2 tablespoons flour + 1 tablespoon water  to the pot to thicken the sauce. 

5.  Bring to a boil.  Cover and simmer on low about 12 minutes, stirring occasionally, until the pasta and beans are to an almost mushy texture.

6.  Stir in the cheese and cover the pot again for a few minutes to allow the cheese to melt.

7.  Remove from the heat and uncover. The sauce will thicken in about five minutes. 

8.  Let cool and serve.

 *Milk makes the sauce creamier. If your dog has a problem digesting milk then just use water.

** This has the same thickening effect as cornstarch which should be avoided.

*** Omit or use less of the cheese if you are concerned about calories. 

Options to add:

1. Use canned stewed or diced tomatoes. Reduce the hot water by 1/4 cup because you’re also adding some liquid from the tomatoes. (ripe tomatoes are considered safe, it’s the green tomatoes and stems that are toxic for dogs)
2. A cup of Beans - Black beans, kidney beans, garbanzo beans, lima beans, red beans, lentils, pintos, white or black are considered super foods for dogs but must be cooked to the point of mush. Dry beans need to be soaked for at least 3 hours beforehand and changing the water can help reduce the production of intestinal gas.

The Power of Flour

Wheat allergies in dogs seem to be becoming more rampant in recent years which is why most people try to avoid its use.  I use whole wheat flour since Kirby doesn't exhibit any allergies but there are just so many wonderful, nutritious flours readily available each imparting its own unique flavor and texture.

When I create my recipes I don’t always follow these guidelines and the recipes I post are the ones Kirby has approved.  Often times I just play around with different ingredients until I hit the combination he likes. Remember your dog is probably not going to turn up his nose just because you didn’t use the correct measurement.  Texture isn't as important for dogs either.  Kirby doesn't much care if it melts in his mouth or has a delicate crunch.  Flavor is what he craves.

My favorite flours seem to be the oat, coconut and brown rice flours. I never use any corn or soy products due to the detrimental effects they have on dogs so you won't find them on this list.   

So if you want to be exact these are the measurement replacements of alternative flours to use in place of each 1 cup of wheat flour called for in a recipe:

1. Barley Flour - 1 1/3 cup

• A moist, sweet, nut-like flavor with a low gluten content that can actually help to tenderize baked goods.

2. Brown Rice flour - 7/8 cup

• This gluten free flour lends a strong, nutty flavor and is used as a wheat flour substitute in many dishes.  Because it can go rancid quickly, Keep it stored in the fridge or freezer.

3. Chickpea Flour - 3/4 cup (also called garbanzo flour)

• This gluten free flour absorbs liquids without clumping and adds a mellow, buttery taste.

4. Coconut Flour - 1/4 cup to 1/3 cup coconut flour + 1 egg

• This gluten free, grain free flour imparts a sweetness because of the natural sugars in the coconut.  This flour is very dry and doesn’t stick together well so be sure to add eggs which allows it to bond and form batter.

5. Millet Flour - 1 cup

• A sweet tasting gluten free flour which imparts a lighter texture with a crunchy crust but can be too dry and crumbly.

6. Oat flour - 1 1/3 cup

• This gluten free flour has a slightly sweet nutty flavor and provides a wonderful lightness and moisture to your baked goods.
  

7. Potato Flour - 5/8 cup

• This flour gives a soft, moist texture and makes dough easier to shape and handle. Because the starch attracts and holds water, you need to add potato flour to the other dry ingredients first and whisk together before adding to liquids to avoid clumping.

8. Quinoa Flour - 1 cup

• The flavor of this gluten free flour is very mild with a hint of nuttiness. This flour really should be mixed with other flours to avoid a gluey texture. It can go rancid easily so store in the fridge or freezer.

9. Rye flour - 1 1/4 cup

• This low gluten flour has a strong earthy taste but when added to baked goods, the results are moist and dense. This flour produces a sticky dough so you may want to wet your hands with water or lightly oil them.

10. Spelt Flour - 1 cup  

• This low gluten flour is from a cereal grain in the wheat family. It has a nutty and slightly sweet flavor similar to wheat flour.  Be careful not to over mix it or risk having a crumbly texture.

11. Tapioca Flour - 1 cup

• This grain-free flour is a starchy, slightly sweet, white flour that improves the texture of baked goods and helps add crispness to crusts and chew to baked goods. It's an extremely smooth flour which makes for a great thickener in sauces and soups since it never discolors and contains no discernible taste or smell. It can also be used to replace corn starch.

Now that you know a little more about these amazing flours it's time to start baking.  Just like we enjoy different breads and crackers, dogs also enjoy the different flavors and textures. Keep a note of what treats your dog liked best and what those ingredients were.  You might just be surprised.