Category Archives: Recipes

Dog Food for Kidney Care

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Yield: 12 4oz jars

Dog Food for Kidney Care

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1# ground chicken breast
  • 1/4 cup white rice
  • 2.5 cups vegetable broth* see notes
  • 1/2 cup diced carrots
  • 1/2 cup fresh green beans
  • 2 mashed hard boiled eggs
  • 4 tablespoons plain yogurt

Instructions

    Plug in large pressure cooker.
    (Carrots and green beans can be diced with the mandolin)
    Add all ingredients except eggs and yogurt into the pressure cooker, place lid onto pot and close to seal. Set to cook on manual high pressure for 10 minutes and natural venting. Let cool then stir in yogurt and eggs. Divide into 4 oz mason jars and refrigerate or freeze. Makes about 12 jars.

Notes

Mandolin settings: Turn cranks clockwise all the way and lock. Turn number setting to around 8.

For broth, add enough to cover ingredients. Pour off excess liquid when cooled off.

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Light Whole Wheat Bread ⭐️

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Light Whole Wheat Bread ⭐️

Light Whole Wheat Bread ⭐️
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Ingredients

  • 240g water
  • 1 egg
  • 2 tablespoons olive oil
  • 1 1/2 tsp salt
  • 400g bread flour
  • 80g whole wheat flour
  • 3 tablespoons dry buttermilk powder
  • 2 tablespoons brown sugar
  • 1 tablespoon gluten
  • 2 1/2 teaspoons yeast

Instructions

  1. Set bread machine to #1 soft bread.

Multi-grain Bread

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Multi-grain Bread

Multi-grain Bread
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Ingredients

  • 240g water
  • 1 egg
  • 2 tablespoons olive oil
  • 1 1/2 tsp salt
  • 400g bread flour
  • 80g whole wheat flour
  • 3 tablespoons dry buttermilk powder
  • 2 tablespoons dark brown sugar
  • 1 tablespoon gluten
  • 2 1/2 tsp yeast
  • 2/3 cup multigrain mix for cup

Instructions

Add ingredients into bread pan in order given. Add multigrain mix to bread cup dispenser. Set bread machine to multi-grain and start.

Ratatouille

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Ratatouille

Ratatouille
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Ingredients

  • 4 tablespoons olive oil
  • 1 onion, coarsely chopped
  • 1 bell pepper, cut 1" thick
  • 1 eggplant, 1" cubes
  • 2 zucchini, 1/4" thick
  • 3 tomatoes, peeled, seeded, chopped
  • 1/2 tsp salt
  • 2 tsp basil, chopped, fresh
  • 1/2 tsp dried oregano
  • 2 cloves garlic, minced

Instructions

  1. In a large covered saucepan, saute onion and green pepper in olive oil until lightly browned.
  2. Add eggplant and zucchini, cook until tender.
  3. Add tomatoes, salt, basil and oregano. Cover and cook over low heat, stirring occasionally, 35-40 min.
  4. Add garlic and cook uncovered 10 min.
  5. Serve with thin-sliced sauteed flank steak.
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Hamburger Buns with Bread Machine

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Yield: 8

Hamburger Buns with Bread Machine

Hamburger Buns with Bread Machine
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Ingredients

  • 222g water
  • 1 1/2 Tablespoons dry milk
  • 60g melted butter
  • 1 egg
  • 9g salt
  • 440g bread flour
  • 30g sugar
  • 8g yeast
  • egg wash (egg & water) for before putting in oven)

Instructions

Add ingredients in listed order to bread machine and run on dough cycle. When complete, let rise until doubled, about 1 hour.

Remove from machine and divide into 8 equal pieces.

Spray bun pan with olive oil.

Form into balls and place in bun pan.

Cover and let rise 25 minutes.

Turn on oven to 350 degrees.

Brush with egg wash and sprinkle with sesame seeds.

Place in oven and bake for about 17 minutes.

Let cool 10 minutes and run knife around edges before removing from pan.

Remove from pan onto wire rack to cool.

Cuisine: Breads

Grilled Balsamic Chicken Thighs

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Grilled Balsamic Chicken Thighs

Grilled Balsamic Chicken Thighs
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Ingredients

  • 2 1/2 pounds chicken thighs
  • 1/2 cup balsamic vinegar
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 2 cloves garlic, minced
  • 2 green onions, thin sliced
  • Glaze:
  • 1 cup vinegar
  • 1 tbsp honey

Instructions

  1. Make glaze and store in refrigerator until needed: To a small saucepan, add 1 cup of vinegar and 1 tbsp honey and stir. Bring to a low boil and quickly reduce to a simmer. Cook approximately 20-25 minutes until it’s reduced by 1/3. Turn off heat and cool.
  2. In small bowl. Mix together balsamic vinegar, olive oil, honey, salt, pepper, and garlic. Add chicken to glass container or zip lock bag. Pour marinade over chicken. Add herbs. Cover container and place in fridge to marinate 15 minutes to 2 hours.
  3. Remove chicken from fridge. Heat grill to medium-high heat, about 450 degrees. Place chicken in grill and cook for 5-6 minutes then flip. Cook chicken an additional 5-6 min until done. Internal temperature should reach 165 degrees.
  4. Remove chicken from grill and let rest for 5 min. Drizzle with balsamic glaze.

Skillet Balsamic Chicken Thighs

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Skillet Balsamic Chicken Thighs

Skillet Balsamic Chicken Thighs
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Ingredients

  • 6 chicken thighs
  • 1 tbsp olive oil
  • 2 large garlic cloves, thinly sliced
  • 1 medium onion, sliced.
  • Sauce:
  • 1/2 cup chicken broth
  • 1/3 cup balsamic vinegar
  • 2 tbsp maple syrup or substitute 1 tbsp + 2 tsp brown sugar
  • 1/2 tsp salt
  • Fresh ground pepper

Instructions

  1. Sauce: Stir together the chicken broth, balsamic, maple syrup, salt and pepper; set aside.
  2. In a 10-12” skillet, heat oil over medium-high heat until shimmering. Add chicken, skin-side down and cook until the skin is deep golden, about 5 min. Flip chicken over and cook other side for 3-4 min. Remove chicken to plate and discard all but a tsp or two of fat in pan.
  3. Return the pan to burner and stir in garlic slices. Cook, stirring, until just softened and fragrant, 30-40 seconds. Add in sliced onions and cook until soft. Pour in sauce and bring to a boil. Reduce heat to medium low. Return chicken to pan, skin side up and allow to simmer 10-15 minutes, spooning some of the sauce over top of the chicken a couple of times until chicken is cooked through.

Cauliflower Rice with Spinach and Mushrooms

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Cauliflower Rice with Spinach and Mushrooms

Cauliflower Rice with Spinach and Mushrooms
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Ingredients

  • 10 oz package of frozen riced cauliflower
  • 1 tablespoon of soy sauce or coconut aminos
  • 2-3 tbsp of olive oil
  • 1/2 cup chopped onion
  • 2 minced garlic cloves
  • 3 cups of sliced mushrooms
  • 2 cups of spinach
  • Soy sauce to taste

Instructions

  1. Cook cauliflower rice according to instructions on package.
  2. Heat olive oil in a skillet, add onions and cook until soft.
  3. Toss in mushrooms and saute until cooked. Add garlic, cooking for 1 minute.
  4. Add cauliflower rice and soy sauce and stir until cauliflower rice has absorbed soy sauce.
  5. Top mixture with spinach, stir and cook until wilted.

Hemp Rice

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Hemp Rice

Hemp Rice
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Ingredients

  • 1 cup hulled hemp (hemp hearts)
  • 2 cups water
  • pinch salt

Instructions

  1. Rinse hemp thoroughly in cold water.
  2. Bring water to boil in saucepan.
  3. Add hemp and pinch of salt and bring to boil, stirring gently.
  4. Reduce heat and simmer 10-15 minutes, until hemp absorbs water.
  5. Fluff with a fork.

Salmon Nuggets Air Fryer

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Salmon Nuggets Air Fryer

Salmon Nuggets Air Fryer
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Ingredients

  • 24 oz Salmon fillets (cut into 1-inch pieces)
  • 3/4 tsp Sea salt
  • 1/4 tsp Black pepper
  • 3 tbsp Honey (or zero sugar honey)
  • 2 tbsp Coconut aminos (or low-sodium soy sauce)
  • 1 tbsp Olive oil
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1/2 tsp Ground ginger (optional)

Instructions

    1. In a large bowl, whisk together the honey, coconut aminos, olive oil, smoked paprika, garlic powder, ground ginger (if using), salt, and pepper.
    2. Add the salmon pieces to the bowl and mix well to coat. Marinate for 5-10 minutes, or up to 1 hour if you have time. When time is up, turn the salmon pieces in the marinade again to coat well.
    3. Meanwhile, preheat the air fryer to 400 degrees F (204 degrees C).
    4. Place the salmon bites in the air fryer basket in a single layer, with some spaces between most of them. (Do not crowd the basket. If they don’t all fit, cook in batches.) Air fry for 5-7 minutes, until the internal temperature reaches 135-140 degrees F (57-.60 degrees C)

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