Basic Dog Biscuits

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Ingredients:

  • 2 ½ cups whole wheat flour (substitute regular flour or oats if your dog is sensitive to wheat)
  • 1 tsp. salt (or less)
  • 1 egg
  • 1 tsp. Beef or chicken Bouillon granules (can substitute beef or chicken broth/stock)
  • ½ cup hot water
  • Optional: Add bacon or chicken broth, eggs, oats, liver powder, wheat germ, shredded cheese, bacon bits, to (your dog’s) taste

 Directions:

  1. Preheat oven to 350 degrees
  2. Dissolve bouillon in hot water
  3. Add remaining ingredients
  4. Knead dough until it forms a ball (approximately 3 minutes)
  5. Roll dough until ½ inch thick
  6. Cut into slices or bone shapes
  7. Place dough pieces on lightly greased cookie sheet
  8. Cook for 30 minutes

 

Crisp Rosemary Flatbread Crackers

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Make Ahead: The crackers can be stored in an airtight container for up to 5 days.

Tested size: 24 servings; makes 2-by-9-inch oval crackers or 5-inch round crackers

INGREDIENTS:

  • 1 3/4 cups flour, plus more for the work surface
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 tablespoons coarsely chopped rosemary
  • 1/2 cup water
  • 1/3 cup olive oil, plus more for brushing
  • Flaked sea salt, such as Maldon

DIRECTIONS:

  • Place a heavy baking sheet on the middle rack of the oven; preheat 450 degrees.
  • Lightly flour a work surface.
  • Stir together the flour, baking powder, salt and 1 tablespoon of the chopped rosemary in a mixing bowl. Make a well in the center, then add the water and oil, gradually stirring them into the flour until a soft, shaggy dough forms. Turn the dough out onto the work surface and knead gently 4 or 5 times to bring the dough together into a soft, smooth ball.
  • Divide the dough into 6 equal pieces. Work with one piece at a time and keep the remaining pieces covered with plastic wrap. Divide the first piece into 4 equal pieces; roll each one out on a sheet of parchment paper into a long oval shape, roughly 2 inches wide and 9 inches long, or into a circle with a diameter of at least 5 inches. The dough will be very thin. Use the tines of a fork to prick the dough several times.
  • Alternatively, and for crisper results, use a pasta machine to roll out each piece of dough until very thin, usually the fifth setting on the machine, and transfer to a sheet of parchment paper.
  • Right before baking, lightly brush the top of each cracker with oil. Scatter a little of the remaining chopped rosemary on top, then a little of the flaked salt, pressing in slightly so they adhere.
  • Slide the parchment onto the preheated baking sheet and bake until pale golden and browned in spots, 4 to 6 minutes. Transfer the crackers to a wire rack to cool.
  • Repeat to use all of the remaining dough.

Einkorn Bread

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  1. Mix flour, salt and yeast together in a large mixing bowl.
  2. Add water and combine with a stiff spatula or an Einkorn Kneading Tool.
  3. When the flour is incorporated well, push down the sides of the dough and flatten the top.
  4. Cover the bowl with plastic wrap and let rise in a dark place for 12-14 hours. Depending on the weather, the time it takes to proof the dough may vary.
  5. Remember, einkorn flour contains carotenoids that can oxidize if exposed to water and light for a long period of time. Just like a carrot peel can darken, einkorn dough will when exposed to light. Therefore, either store the bowl in a dark space or use a ceramic bowl and put a plate on top to protect the dough from light.
  6. When the dough is ready, place a ceramic or cast iron pot that is oven-safe and has a lid in the oven and heat for 30 minutes to the maximum temperature setting, or at least 500°F then lower the temperature to 450°F.
  7. Turn out the dough on a heavily floured work surface. Pat the dough flat, and using a dough scraper or your hands, fold each of the four sides toward the center, using added flour to make a rounded shape. This is not like forming a typical loaf since the dough is quite soft. Don’t worry yourself too much about the shape because the dough will have a quick rise in the oven and will correct itself, leaving you with a beautifully rustic bread.
  8. The rounded dough can be proofed for one more hour before baking, but we found in our testing it did not make a difference in the finished loaf. Therefore, we turned the dough right into the pot and baked covered for 40 minutes. We also baked the loaf for 30 minutes covered and 10 uncovered, but in the end, found the best results at 40 minutes with a cover for the entire baking time. If you like a dark crust, return the loaf to the oven for 5-10 minutes more uncovered.
  9. Lift the loaf out of the dish and place on a cooling rack.
  10. You may also try this cooking method on a firmer dough.
  11. Let cool for at least one hour before slicing.

Additional Tips

The whole grain bread developed a nice crispy, thin crust and a delightfully soft crumb. The lighter loaf made with our einkorn flour was a bit loftier and had a really delicious flavor.

Hot Honey

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Makes about 1 cup

  • 2–4 hot chiles (such as Fresno, Holland, or Thai), thinly sliced
  • 1 cup honey

Bring 2 chiles and honey to a bare simmer in a small saucepan over medium-low heat. Reduce heat to low and let cook 1 hour to infuse. Taste honey and adjust heat with another chile or 2, remove from stove, and let sit 30 minutes. Transfer to a small jar, straining if desired. Cover and chill.

Do Ahead: Hot honey can be made 3 months ahead. Keep chilled.

Store honey in a cool, dark place to slow oxidation.

 

Bone Broth (instant pot)

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  • Bones from 1 3-4lb. chicken
  • 2 medium carrots, scrubbed and cut in half
  • 1 medium parsnip, scrubbed and into large chunks (may substitute more carrots, if desired)
  • 3 celery ribs (or ends and leaves to equal 1 cup)
  • 1 large yellow onion, quartered with skin and root end in tact
  • 6 cloves of garlic, lightly smashed
  • 1 bay leaf
  • 8-10 peppercorns
  • Handful of fresh herbs (sage, rosemary, thyme and/or parsley; optional)
  • 1 Tbsp. apple cider vinegar
  • Water
  • Sea salt to taste
  1. Place bones, vegetables, aromatics, peppercorns, herbs (if using or leftover from your Whole Chicken) and vinegar into the pot of the Instant Pot.
  2. Add enough water to just cover the bones and vegetables in the pot.
  3. Wipe rim of insert dry with a towel. Place lid on Instant Pot and lock into place.
  4. Flip vent valve to ‘Sealing’.
  5. Select ‘Manual’ setting and adjust time to 120 minutes.
  6. When cooking is done, allow pressure to release naturally (20-20 minutes).
  7. Release any residual pressure using the vent valve before removing the lid.
  8. Allow broth to cool before staining into jars for storage.

Baked Falafel

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  • 2 15 oz cans low-sodium chickpeas, drained and rinsed
  • 1 cup finely chopped onion
  • 4 extra large garlic cloves, with skins still on (for roasting)
  • 2 1/4 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 3 tablespoons smooth tahini
  • salt and pepper (Add 1 teaspoon salt and 1/4 teaspoon pepper)
  • 1/2 cup cooked, mashed and tightly packed gold or red potato
  • 3/4 cup packed flat leaf parsley (I just tore off a bunch of leaves and pressed them down in cup)
  • 2 tablespoons water (use 3 if not using the optional hot sauce)
  • Optional for a kick of heat: 2 tablespoons hot sauce (so good!) (If you don’t want to use hot sauce, then increase the black pepper to 1/2 teaspoon and add 1 additional tablespoon water)
  1. Carefully read the instructions as to prepare these falafel correctly. Preheat your oven to 400 degrees. You will first drain and rinse your chickpeas. Spread them out evenly on a sheet pan lined with parchment paper. Roast for 25 minutes. This helps them to give more texture to the falafel instead of just turning into mush like hummus when blended. It also gives a bit more flavor.
  2. In the last ten minutes of roasting the chickpeas, add the chopped onion and garlic cloves (with cloves still in their skins!) to another sheet pan lined with parchment paper. Once there is 10 minutes left of roasting the chickpeas, add the onion and garlic to the oven to cook/soften them for 10 minutes. Just place the pan on the bottom rack. At this time, you also want to cook your potato. I just cooked a small potato in the microwave (with skin on) and mashed it and then measured a tightly packed 1/2 cup. You can bake the potato if you want, but do not steam or boil as that will make them too moist.
  3. Remove both pans from the oven. Add the chickpeas to a food processor. Process just until there are no more visible whole chickpeas, but do not overprocess it too finely. It should look ground up but kind of chunky with no remaining beans whole
  4. Now, remove the garlic cloves from their skins and tear the garlic up a bit and drop the pieces scattered around the bowl, so they blend up evenly. Add the onion as well. Do not blend up yet. You are going to add all of the remaining ingredients now BEFORE blending anything. This is to avoid over-processing it and the mixture becoming too smooth, so you are only processing it one time. When adding the spices, sprinkle them around the bowl so they will blend up evenly. Add the cumin, coriander, tahini, salt, pepper, mashed potato, parsley, water and hot sauce (if using).
  5. Now that you have added all of the remaining ingredients, process until everything comes together and the mixture starts to form large chunks. This may take 10-15 seconds. As soon as it does, stop processing. It should hold together easily when pressed and not be dry/crumbly, but pureed, but still see little chopped bits of onion in it. It should easily form into balls, if not, process just slightly longer.
  6. Preheat the oven again to 375 degrees and line another pan with parchment paper.
  7. Press, form and shape the mixture into tight balls with your hands. They should be about golf ball size and you should get 10-12. Place them all onto the pan and press them down to about 1/2 inch thick. The edges may slightly crack a bit when pressing them down, just piece back the edges with your fingers.
  8. If you like a really crispy exterior, you can always spray them with a little nonstick spray before baking if you prefer. I did not, but it is up to you. Bake for 10 minutes. Flip them over and cook another 10 minutes. If they are not flipping over easily, cook another couple of minutes until they flip easily. This will make sure they hold their shape. They should have nice golden brown tops. If you want these extra crispy, bake them longer, but just keep in mind they may become more dry.

Asian Spaghetti Squash (instant pot)

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  • 2 + Cups cooked spaghetti squash loosened with fork
  • 1 Hard Boiled Egg cut in half
  • 1/2 C Tamari or Liquid Aminos
  • 1 Tbsp Sesame Oil
  • 1/2 small purple onion thinly sliced
  • 1 minced garlic clove
  • 1 Tbsp finely chopped scallions
  • 1 tsp sesame seeds
  • 1 + Tbsp chopped cilantro firmly packed, save a pinch to garnish.
  • 1 Tbsp garlic chili sauce this kind is preferred but spicy red pepper flakes will do
  • 1 Tbsp sliced jalapenos or spicy green chiles
  1. Pour one cup of water in the inner pot of Instant Pot.
  2. Place the trivet inside the inner pot and put the whole spaghetti squash on top of the trivet.
  3. Place the inner pot in the Instant Pot, lock the lid closed, and close the vent.
  4. Press “Manual,” set the timer to 8 minutes (I like it al dente, so I use 6 minutes as in the video, but some people said they like it softer so if the squash is big enough to barely fit in the pot, cook for 8 minutes)
  5. When the timer goes off, let the pressure release naturally (NPR).
  6. Carefully, take out the squash, cut it in half across the middle of the squash as int he video, and scrape out the seeds.
  7. Take a fork and scrape the strands out of the squash and place them in a large serving bowl.
Asian Sauce for Spaghetti Squash
  1. In a small bowl, combine all the ingredients, except the squash and egg.
  2. Mix all the ingredients thoroughly.
  3. Place the halved egg on top of the spaghetti.
  4. Pour the sauce over the egg and squash.
  5. Garnish with cilantro and serve immediately.

Einkorn Tortilla

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  • 6-8 cups Freshly Milled Einkorn Flour (approximate)
  • 1 tbsp. sea salt
  • 1 ½ cups hot tap water
  • 1 cup melted coconut oil

1. In a mixer, combine water, coconut oil, salt, and 3 cups of einkorn flour. Mix thoroughly. While mixing, gradually add more flour (3-5 cups) until dough sticks to itself and is soft but not sticky. The amount of flour depends on how settled your flour is, so just pay attention to consistency. Err on the side of a little wet. Being a little wet is preferable to too dry.

2. Divide the dough in however many tortillas you want. This batch will make sixteen tortillas the size for wraps and more for smaller things like tacos.

3. Roll out on floured surface with rolling pin until very thin. See pictures below for example. (If you have a tortilla press, you may use that)

4. Cook on hot skillet.

 

No-Knead Dutch Oven Bread

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  • 3 cups all-purpose flour
  • 2 tsp. sea salt
  • 1 tsp. active dry yeast
  • 1.5 cups warm water

In a large bowl, whisk flour, salt and yeast until well mixed.  Pour in warm water and use a wooden spoon to stir until a shaggy dough forms.  The mixture will be wet and very sticky to the touch.

Cover bowl lightly with plastic wrap and set aside in warm place 8-18 hours until dough rises, bubbles and flattens on top.

Heat oven to 450 degrees.  Once oven is preheated, place a 1 quart dutch oven (with cover) in oven 30 minutes before baking.

Punch down dough.  Generously flour a sheet of parchment paper; transfer dough to parchment and with floured hands quickly shape into a ball.  Place dough on parchment paper and sprinkle top lightly with flour.  Top with a sheet of plastic wrap and let rest 30 minutes.

Remove dutch oven from oven.  Uncover dough and carefully transfer to dutch oven, with or without parchment paper beneath.  Cover dutch oven and return to oven.

Bake bread 45 minutes covered, then another 10-15 minutes uncovered until dough is baked through and golden brown on top.  Cool before serving.