New Healthy Dog Treats!

Our dog Sitka is 4 now and we really want him to live forever and ever, or at least as long as we are lucky enough to have him to spoil and love! It’s super tempting to grab those easy, super stinky dog treats that all dogs adore from the store, but our Sitka loves homemade treats even more!oatflour

I use quick oats and process them down to a flour for pup treats…

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Same with organic cheerio type cereal…

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As well as organic rice cereal! These have a consistency of panko bread crumbs. Just wait, you’ll get it in a sec.

PBTREATS

These peanut butter balls are no-bakes and so freaking easy and just 4 ingredients! Here’s the recipe:

No-Bake Peanut Butter Ball Pup Treats

Ingredients:

  • 3 cups rolled oats, processed into medium coarse thickness (not fine)
  • 1 cup fresh peanut butter, non-salted (I use organic, non-salted fresh peanut butter)
  • 1/2 cup water  (you can sub out the water for milk or broth if you’d like)
  • 1 4oz pouch of baby food fruit, such as apples & oats

Hand mix or food process all of the ingredients in a bowl until it looks like this gooey mess:

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Using a small cookie scoop, scoop out mixture and hand roll.

Roll the formed balls in processed oats.

It’s that easy! I store these in an airtight container in the fridge, which can last in there for up to a week, but they never last that long! 🙂

Blueberry Chia Pup Treats

Seriously, Jon even tried these and said they were bomb! (Sitka agreed!) You don’t need to worry about using chia seeds for these- they’re vet approved! Chia seeds even help with dogs shiny coats- just make sure you soak them first!

BBTREATS

Ingredients:

1 4oz pouch of baby food fruit or veggies

1/4 cup of frozen blueberries, processed or chopped

1 cup brown rice flour

1/2 cup powdered cherrios

1/2 powdered rice cereal

2 tsp soaked chia seeds

1 large egg, beaten

1 tbsp honey

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I just throw blueberries into my food processor and use them this way!

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I wasn’t kidding about the baby food! It’s awesome! I make veggie treats with them too!

Instructions:

I put everything into my food processor and pulse until its all combined. Depending on the type of baby food you use, etc. you may need to add a little more of the dry ingredients to get a wet dough, but something that you can roll out and cut with a cookie cutter. I added about 1/4 of powdered cherrios today to get the right consistency.

Bake in a 350 degree oven for about 15 mins. They will be a little soft still, but firm enough to transfer to a cooling rack after a few minutes.

You can store these in your fridge for up to a week!

Enjoy!

-Mia

 

Lemon Cream Cheese Pie With Strawberry Glaze!

Ok, so initially the plan was to make a strawberry cream cheese pie, but then I couldn’t get lemon curd out of my mind! I love lemon anything and the idea of lemon and strawberry together was irresistible!

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Typically, you see graham cracker crust with cream cheese pie, but with lemons dancing through my mind already, I decided to use some of my favorite Trader Joe’s cookies that my son brought to me the week prior. Here they are in all of their glory:

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They are so amazing on their own…light and slightly lemony. Yum.

 

CRUST:

I put 2 sleeves of cookies in my food processor and pulsed it until they were fine crumbs, then drizzled in 3 tbsp of melted butter and pulsed that until combined. I then pressed the mixture into a pie plate and popped it in the fridge while prepping the cream cheese filling.

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FILLING:

  • 8 oz cream cheese softened, not light
  • 1/3 cup sweetened condensed milk
  • 1/2 tsp vanilla bean paste or vanilla powder
  • 3 tbsp powdered sugar

Using a mixer, beat cream cheese until smooth. While continuously beating, slowly add sweetened condensed milk and then vanilla extract. Add powdered sugar and beat until smooth. Pour into the cool crust, then tightly cover and refrigerate until firm, at least 3 hours or up to overnight.

LEMON CURD: 

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I use Ina Garten’s recipe, because she’s a genius and everything she makes is perfection. Here’s where I am getting the recipe: https://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe-1941910

Ingredients

  • 3 lemons
  • 1 1/2 cups sugar
  • 1/4 pound unsalted butter, room temperature
  • 4 extra-large eggs
  • 1/2 cup lemon juice (3 to 4 lemons)
  • 1/8 teaspoon kosher salt

Directions

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

STRAWBERRY GLAZE:

glaze

  • cups ripe strawberries, hulled
  • 1cup sugar
  • 1tsp cornstarch, dissolved in
  • 1cup cold water
  • tbsp butter
  • tsp lemon juice, freshly squeezed

DIRECTIONS:

  1. Crush enough strawberries to make 1 cup pulp.
  2. Place pulp in medium saucepan; add 1/2 cup sugar and cornstarch mixture.
  3. Cook and stir over medium heat 2 minutes or until mixture boils, thickens and is clear.
  4. Remove saucepan from heat; stir in 1 tablespoon butter and lemon juice.
  5. Cool to room temperature.

TIP!

I give the filling in the crust about 30 mins at least to sit in the fridge before topping with the lemon curd, then another 30 mins before I put the strawberry glaze on too! So good!

Any questions, shoot me a message!

-Mia 

 

Flash Freeze Your Veggies! (And Fruit)

I always harvest way more than we can consume and instead of letting the produce just sit in the fridge, I typically flash freeze my veggies & fruits for later. *Flash Freeze meaning that you do a quick uncovered freeze, then bag or put in container for long term freezing. * I live in the beautiful Pacific Northwest and let me tell you, we grow a lot of veggies and fruit here! My peaches should be ready in a week or so! Eek!

Our beans come on quick! It seems I just picked a ton and 2 days before and BOOM! I have to get creative!

Shameless plugging for a company who makes great products- Zyliss makes this great salad spinner that I also use to clean my veggies. It’s great!

Back to the beans- wash really well and cut the ends off. Pat dry. Lay all beans flat on a sheet pan and flash freeze for about 20 mins.

Put all flash frozen veggies in freezer bags and lay flat in your freezer. If you have them in proper freezer bags and remember to pat them dry before flash freezing, those veggies can last 6-8 months in your freezer.

Same exact thing for these peppers. 🙂 Wash really well.

Cut and pat dry. Flash freeze for about 20 mins.

Place in a freezer bag and lay flat in your freezer.

Regarding flash freezing fruit…

This is your chance to wash and trim and cut if you’d like because when you want the fruit later, it will be easy and ready to use. 🙂

Happy harvesting!

Mia

My Homemade Freezer Jam

Since I was a little girl, I’ve been making freezer jam. Whether it’s with my Great grandma, Mom, aunt or whomever, it’s been a staple in late summer. Yum!jam6 (2)

We picked these berries this morning in the garden. I love how much sweeter home grown berries are vs. store bought from who-knows-where.

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Wash the berries, hull them and throw them in the pot. Just mash the crap out of them!

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When you add the sugar in, it becomes murky and heavier. Just let it hang tight until it’s time for the pectin. ***Side note: Yes, that is a super glittery spatula that I adore. I love Le Creuset!

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This is what the pectin and water mixture will look like when it barely comes to a boil.

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Here’s the berries that are mashed with the sugar and the super hot pectin mixture added too.

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I adore this kitchen tool. Blender Bottle makes their Whiskware line that I love! I cooled the mixture just slightly, then poured it into the Whiskware  bottle to easily squeeze into my freezer containers. NO MESS! Love that!

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These little Ball brand freezer containers are perfect for my freezer jam project. They’re inexpensive too! I was able to fill 5 with this recipe.

1 Box Sure Jell Pectin (you can find it on Amazon here!)
2 Cups organic strawberries, crushed
4 Cups organic white sugar
6 (8 oz.) Ball Freezer Jars

Once my jars are cleaned, rinsed and dried, I fill the sink with cold water and dunk my strawberries. I give them a bit of a dunk, but don’t let them sit in the water.  Since these are coming from the garden they were a bit dirty, so I always want to make sure the dirt is left in the sink and not in my jam.  Once they are clean I cut off the tops and place them in a colander.

After smashing the strawberries, I place them in a liquid measuring bowl.  I like to measure as I go as I’ll only need two total cups of crushed strawberries.  It’s easy to measure them little by little.

With my two cups of crushed strawberries ready, I measure 4 cups of sugar in a separate bowl.  It’s really important to measure your sugar correctly to have the exact amount when you’re canning. And then mix!  It seems like four cups of sugar would be a lot (and well it is) but it blends well with the strawberries.  It will be grainy.

The next step doesn’t get a picture because it moves fast!  Once your strawberries are mixed you’re ready to prepare the pectin.  Add 3/4 cup water to a sauce pan and mix it with one box of Sure Jell pectin.  (If you’re using a different pectin you will need to follow their directions.)  Even though it’s lumpy after stirring, place the sauce pan on the stove on high.  Stir until it comes to a boil.  Boil for one minute stirring continually.  You’ll notice that it looks a little more clear.

Once the pectin has boiled for one minute, take it off the stove and immediately add it to strawberry sugar mixture.  Stir for three minutes continually.  You’ll watch before your eyes as it becomes very smooth.  There may still be a few sugar grains.  Don’t worry.

Fill the 8 oz jars carefully.  You want to leave a 1/2 inch at the top to allow for expansion.  I fill them to the point where the rim just starts.  It’s perfect.  Let the jars sit for 24 hours at room temperature.  They should start to set right away.  After the 24 hours, place the jars into the freezer.  They will last for up to one year in the freezer.  Once you’re ready to enjoy the jam, place them in the refrigerator.  They will store for three weeks in the refrigerator.

I told you it was easy! 🙂 It always turns out just right! You can use the same recipe for blueberry and raspberry jam too. Have fun with it!

-Mia

Whiskware Pancake Batter Mixer with BlenderBall Wire Whisk

Ball Plastic Freezer Jar 8oz Pack of 3

Sure-Jell Premium Fruit Pectin, 1.75 Ounce Box (Pack of 4)

Le Creuset Large Kiwi Glitter Silicone Spoon Spatula