Valentino says, 'Eat More Turkey!" March 16 2014
I’m Valentino, the Director of Wag and the bones behind the operation of Shaggy Chic. If this is your first visit, welcome and be sure to check back often because I have a lot to bark about including scoop on contests, new product line announcements, event appearances and more!
You may think this is an unusual blog for a t-shirt company, but I wanted to bring you all things FUN and informative. This post is all about food. Yummy! Drool is coming from my mouth now.
This is an important subject in our house. Why? I'm a rescue Pekingese. (Don't feel sorry for me. I think I'm pretty lucky!) My mom, who took my late sister Greta to the groomer a few years back, noticed a sign that said 'Free Dog to Good Home.' That's me!
Mom immediately fell in love with me. She liked the way I wiggled on the floor when I am happy and couldn't resist my big, brown eyes. When she adopted me, Mom took me to the vet because I had severe skin problems. In fact, they wondered if my hair would even grow back. After months of doctor visits, pampering at the groomer with special shampoos and more, the vet said I was probably allergic to chicken. WHAT??? Mom changed my diet and started reading labels. She noticed that even the beef meals had chicken in it.
That was the start of our journey to homemade food for me and my siblings, Zasu and Busby.
Mom said I should tell you about homemade food and give you recipes every so often. She says it's not as expensive to make as you think, and it doesn't take long to make.
With that said, here's the first recipe...
Tino's Turkey and Cranberry Dog Bones
3 1/2 cups whole wheat flour
1 teaspoon baking powder
1 cup shredded cooked turkey
1 cup dried cranberries
1 tablespoon olive oil
1 cup low-sodium beef broth, or as needed
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line them with parchment paper.
In a large bowl, whisk the whole wheat flour and baking powder together until thoroughly combined, and stir in the cooked turkey meat and dried cranberries. Make a well in the center of the flour mixture, and drop the egg into the center; pour in the olive oil and about 1/2 cup of broth. Mix into a soft dough. If mixture is too dry, mix in more broth, about 1 tablespoon at a time, until dough is of desired consistency.
Turn the dough out onto a floured work surface, and knead for 1 to 2 minutes. Roll the dough out 1/4 inch thick, and cut out with your favorite cookie cutters.
Bake until the treats turn brown, about 25 minutes. Turn the oven off, and leave the dog treats in the oven an additional 30 minutes to dry out.
Refrigerate leftover dog treats. They will last about two weeks.
Can't stomach the wheat flour? No worries. These dog biscuits require the use of wheat flour, which some dogs are sensitive to digesting. If so, it's so easy to modify the recipe. Simply substitute 1 cup of wheat flour for 1-1/4 cup of rye or oat flour, or ¾ cup of rice, barley or potato flour.
Finally, don't forget to get your tees! Be sure to check out our 'Rescue in the House' shirts for both dog and cat lovers. $5 from each sale goes to Dallas/Fort Worth rescue groups. Now, that's something to WOOF about.
Ciao...until next time!
Photo credit: Loudmouth Photography