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FIDO & WINE Sneak Peek: Buddy’s Kitchen

January 18th, 2013

 

Catch a brand new episode of Fido & Wine online HERE, starting Monday January 21.

In this episode, host Laura Ducharme visits red seal chef Maurizio Barbiere and marketing guru Tyler Philps at Buddy’s Kitchen in Aurora, Ontario to learn about their fresh, natural foods. (That’s the Buddy’s Kitchen fresh food patty pictured above!) Their menu inspires Laura to create a gourmet style lamb and melon salsa dish for Tyler and his pug, Moxie. Here’s a sneak preview:

You can see more Fido & Wine videos HERE.


 

Oh, Canada!

June 26th, 2012

 

One of our favourite reads, as you know, is My Dog’s Breakfast, the blog created by Fido & Wine producer extraordinaire Jen Mitchell. Jen’s constantly posting imaginative recipes for people who, like her, want to prepare nutritious, homemade meals for their dogs.

For the upcoming Canada Day long weekend (Yay!) Jen has come up with something extra special: red and white maple leaf cookies! (There’s no food colouring involved, by the way. To get the desired shade of patriotic red, Jen borrowed an idea from Fido & Wine colleague Melissa Auger and used beet juice.) Why not give these a try?

Don’t forget to check out Jen’s blog HERE. Here’s wishing you — and your furry friends – a very happy Canada Day.

Here’s the recipe:

INGREDIENTS

- 5 1/2 cups of flour

- 1 cup no-sugar-added applesauce

- 1 cup chicken stock (with no onions, preferably no-salt added)

- 1/4 cup canola oil

- TSP baking powder

- TSP cinnamon

 - 1/3 cup of beet juice (My grocery store has it in the “natural” section. You could also make your own beet juice.)

Begin by fork-whisking together the canola oil, chicken stock and applesauce. Then, whisk in cinnamon, baking powder and flour and mix together until your dough “ball” forms. Gently knead to get it firmly together, wrap in parchment, and then put her in the fridge for at least an hour.

When you’re ready, preheat the oven to 350 degrees. Roll out the dough to about a 1/4-1/2 thickness. Use your cookie cutter and start cutting away! (I bought myself a large leaf one at the bulk food store; they have small ones too.) Bake them on the parchment paper for 20-25 minutes.

Remove from oven, take them off the pan, and let them cool down. Here comes the fun part – get out your pastry brush and a small bowl (I like my silicone one because it washes well, although it’s harder to use) and paint as many as you want red with the beet juice. You don’t need much at all — just do the entire cookie and two-three coats should cover it.

Pretty cool, eh?

Remember to catch Fido & Wine every Tuesday and Saturday on The Pet Network at 8 pm ET/PT.

 

Talkin’ Jerky

May 7th, 2012

 

On her blog, My Dog’s Breakfast (which, if you’re not following it, why are you not following it?) Fido & Wine producer extraordinaire Jen Mitchell has a post addressing some of the troubling health and safety issues around made-in-China chicken jerky treats. The U.S. FDA has issued multiple warnings about these products since 2007, yet they remain widely stocked on store shelves across North America. Jen has some particularly strong points to make about misleading packaging and labeling. We won’t try to summarize here — you really should read the whole thing.

One practical alternative to buying packaged jerky treats is to make your own at home. As Jen demonstrates, it’s really pretty easy; here’s her recipe:

INGREDIENTS

- Chicken Breasts – that’s it!

Basically, we are dehydrating strips of chicken. Dehydrating is the process of slowly removing all of the water. The dehydration process retains almost 100% of the nutritional content of the food.

Preheat oven to 200 degrees.

Lightly oil a baking sheet.

Thinly slice the chicken with the grain. The slices should be very thin.

Place the strips on the baking sheet.

Bake for approximately 3 hours, just check on it once in a while.

Remove from oven and cool.

Easy, right? You can store the jerky in the fridge for about 3 weeks. If you make a big batch, you can freeze for later use.

You can feed your dog these treats and feel secure in the knowledge that they are healthy and safe. And they have one super special ingredient that no store can sell: L-O-V-E.

Don’t forget to follow Jen’s blog HERE.

 

Cookie See, Cookie Dough

April 30th, 2012

 

No, we’re not sure what that post title means, either. But anyway. We love checking in on Fido & Wine producer Jen Mitchell‘s blog, My Dog’s Breakfast. She’s always got wonderfully creative, road-tested new recipes for homemade doggie meals and snacks. Some are delightfully offbeat — like her latest offering: dog cookies studded with colourful veggie chips, so that they resemble those ever-popular M & M’s cookies. (Never feed the latter to your pooch by the way: chocolate is extremely bad for our canine friends.)

Jen says the recipe took a few tries to get right. Here’s the final version:

INGREDIENTS

- 4 tbsp. butter or margarine

- 1/2 cup honey

- 1 1/2 cups whole wheat flour

- 1 cup dry milk

- 1/2 tsp baking soda

- 1/2 tsp sea salt

- 2 tbsp. water or carrot juice

- 2 eggs

- 1 cup of “Veggie chips,” dealer’s choice: frozen peas, carrots, beets, potato, etc. Basically, cut up tiny chip-like pieces of dog-friendly veggies. (I used dehydrated ones I bought from my fave Heronview Raw And Natural: you just soak them in hot water and they are ready to use. I also used lots of frozen peas, which I left frozen for additional water content.)

Preheat oven to 350 degrees.

Begin by adding soft butter or margarine to your mixing bowl. Give it a good forking until it’s a little whipped! Then, add your carrot juice or water, and the eggs. Beat lightly. Then, add the honey, sea salt, baking soda, and stir together. Finally, in portions, stir in the whole wheat flour. Lastly, add 1/3 of your veggie chips and gently mix into the cookie dough.

Place your cookie dough balls on a baking tray lined with parchment paper. Make them the appropriate size for your dog(s). Mine are huge as my dogs are of the pig variety. Then, place your veggie chips on top of the cookies and slightly press in. Leave most of them exposed as the dough will puff up a bit around them. Bake at 350 for 10-12 minutes. Let them cool before letting the dogs have a taste.

Follow Jen’s blog HERE.

 

Sláinte!

March 15th, 2012

 

 

We’re all a little bit Irish on March 17 — and that goes for our dogs as well. Fido & Wine producer Jen Mitchell decided to get her Irish on and celebrate St. Patrick’s Day by creating these shamrock-shaped dog treats. She used spinach and peas instead to colour her “ShamBowWow Treats” the glorious green of the Emerald Isle. You can find loads more fabulous recipes for Fido on Jen’s blog, My Dog’s Breakfast. (Bookmark it now!)

Here’s how she made them:

INGREDIENTS

* 1 cup of whole wheat flour
* 1 cup of cooked peas (from frozen, they’re greener than the canned ones)
* 1 cup of spinach
* 1/4 cup canola oil
* 1 egg
* tsp sea salt
[Optional – 1 additional egg for egg wash]

Preheat your oven to 350 degrees.

In a big bowl, add the cup of flour and tsp of sea salt.

Now, puree a cup of peas and a cup of spinach with the canola oil. If you don’t have a power tool – get one. OK, if you don’t, just mash your peas and chop chop chop that spinach like a chump. Er, champ!

Add the green mixture to the flour, and crack in your egg on top. Blend together until dough forms – it will be a damp dough. Now, I like to wrap in parchment paper and put in the fridge to chill for about 20 minutes, but you don’t have to.

Now, sprinkle dough with flour and roll out to about a 1/4 to 1/2 inch thick. You don’t want them too thin or they will turn brown on the edges in the oven. Use your shamrock cookie cutter to cut out your shapes, or use your wily ways with a knife to make them look like a shamrock. OR … you can make circles or squares, they’re still gonna be green and be festive for St. Patty’s day.

[Optional – lightly beat an egg and brush it on top of the treats to make them glossy. You don’t have to do the egg wash, they’ll still look great without it.]

Bake in the oven for 20 minutes.

Follow Jen’s blog HERE.

 

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