Rainy Day Dog Treats

Sunday, March 22, 2009

With the rain pouring down, Dahlia did not get her usual hour long morning walk/run. Like any good child, she wanted an indoor rainy day treat to make up for the lack of rigorous play. And anyway, how could one resist such an angelic face. These cookies take about 20 minutes to prepare, and about 20 minutes to bake. Let cool before giving to
your pooch.

                                                                    Buno Appetitio

 

DOGGIE CHEESE SNACKS

INGREDIENTS:
1 cup grated Cheddar cheese
1 1/2 cups whole wheat flour
1/2 cup almond meal
1/3 cup butter, room temperature
1 egg, well beaten
1/2 cup chicken stock
1/2 cup milk

DIRECTIONS:
Preheat oven to 375°
Cream together cheese and butter in the bowl of a food processor. Add the flour, almond meal, egg, chicken stock and milk. Pulse until all ingredients come together. Form into bite-size rounds. I’d say about the size of a jaw-breaker candy. Bake on parchment lined cookie sheet 18 - 23 minutes. Cool completely before using “ rainy day bribes.”

 

Posted by Pasta Mama on 03/22/09 at 03:29 PM
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Chicken Meatball Soup

Monday, March 16, 2009

 

We have gotten some rain here on the Central Coast, but Cali is still in a drought. My friend, Judith, is visiting from Montana. Comfort food is definitely on the menu! Back home in Honduras a caldo de albondigas (meatball soup) always warmed the soul as well as encouraged blatant abandonment. These meatballs are made with chicken, sun-dried tomatoes, and mozzarella cheese. I used Grey’s salt after the soup had been simmering for 40 minutes. It just adds a final wow!

                                                                Buno Appetitio

 

INGREDIENTS:
for the meatballs –
2 boneless,skinless chicken breasts, chopped
2 boneless, skinless chicken tights, chopped
8 prosciutto slices, chopped
1/2 cup sun-dried tomatoes, chopped
1 cup shredded mozzarella cheese
1 teaspoon dried thyme leaves
1/2 teaspoon cayenne pepper
1/4 teaspoon kosher salt

for the soup
4 medium carrots, peeled, chopped
3 ribs celery, sliced
2 small onions, roughly chopped
6 cups chicken stock, homemade (the can stuff will do)
2 teaspoons dried Italian herbs
1/2 stick of butter
2 tablespoon olive oil
Kosher salt and pepper to taste
1/2 teaspoon Grey’s salt

DIRECTIONS:
In a 6-quart Dutch oven over medium heat, add olive oil and butter, carrots, celery, and onions and saute until vegetables are fragrant. Slowly add the chicken stock, Italian herbs kosher salt and pepper.
Bring to a boil then lower heat to simmer.
Now make the chicken meatballs.
1. In the bowl of a food processor, add chopped chicken breasts and tights, prosciutto, sun-dried tomatoes, thyme leaves, salt and cayenne, and pulse until the mixture comes together. Add cheese and pulse a few more time. This mixture should make about 30 ping-pong sized meatballs. Placed formed balls on a olive oil coated baking pan.
2. Bake in a 400°F. oven for 20 minutes or slightly golden brown.
3. Remove from pan and add to simmering soup.
4. Simmer for 1 hour. Add Grey’s salt during the last 15 minutes of simmering.
5. Serve warm with rustica bread.

 

Posted by Pasta Mama on 03/16/09 at 07:30 AM
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Speckled Cookies

Thursday, March 05, 2009

 

 

I’m baaaack! Yo Pasta Mama has really been under the weather. Thanks to several doctors, I can stand and cook and bake again. I have had plenty of down time to think up a few fabulous goodies for you. So, stay tuned. The is nothing like a great cookies to get things going. These go so well with milk or hot tea.

                                                                  Buno Appetitio

 

SPECKLED COOKIES

 

INGREDIENTS:
1/3 cup golden raisins
2 tablespoons Cointreau Liqueur
1/2 cup softened butter
1/2 cup mayonnaise
1 cup sugar
2 eggs
2 ounces semi-sweet chocolate squares
1 tablespoon orange zest
2 cups flour
1/4 teaspoon salt
Orange Marmalade Drizzle (recipe below)

 

DIRECTIONS:
Preheat oven 375º
1. Place raisins in a small bowl and pour in the orange liqueur and set aside.
2. In a medium mixing bowl using a hand mixer on slow then increase to medium speed, mix butter and mayonnaise until smooth.
3. Add eggs to the butter and mayo, one at a time. Mix until all are well blended.
4. Fold in raisins, liqueur, grated chocolate and orange zest. NOTE I use a standard box grater
(large holes) to hand grate the chocolate. Chill the chocolate squares before using.
5. Sift flour with salt, and add to mixture one cup at a time; stirring until thoroughly blended.
6. Place 1 tablespoon of cookie dough on a parchment lined cookie sheet about 2-inches apart.
7. Bake at 375º for 12 -15 minutes. Do not over bake.
8. Cool on rack before pouring on drizzle.

 

Makes: 20 cookies, depending on size.

 

Orange Marmalade Drizzle
1 cup powdered sugar
1 teaspoon orange zest
2 teaspoons orange marmalade
3 teaspoons Cointreau liqueur
To make filling, sift the confectioners’ sugar in a small bow. Slowly stir in the liqueur, until all the sugar is blended. Add the marmalade and zest.

 

Stir well. Drizzle over completely cooled cookies.

 

 

 

 

Posted by Pasta Mama on 03/05/09 at 06:43 PM
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