A recent routine visit to the vet resulted in finding out that our year old Siberian Husky, Cannoli, is 2-3 pounds underweight. I was surprised! The vet assured me that it wasn’t a big deal and that a daily dose of vitamins should make her pick up some weight; that and perhaps getting her to eat a little more dog food or even switching brands.
I feed all my pets grain free dry Merrick pet food, I’ve been told it’s very good. I also make pets healthy homemade treats and give them safe fruits and veggies. I’ve never had an underweight pet.
Before our recent pet exam I’d been concerned that Cannoli looked a little thin whenever I bathed her. It’s hard to tell what’s under all that fur unless she’s wet. I decided she needed to gain a bit of weight and kept her on puppy food for a while longer, puppy chow is higher in calories than adult food. I also added a bit more food to her bowl every feeding. She didn’t really eat the extra dog food, but did love her treats.
I called her breeder who advised me to add a third feeding and consider adding some wet dog food to the dry. He also suggested more yogurt, that’s what he gives his pooches when he wants to add weight before they show.
I wasn’t to crazy about adding wet food to the dry, but I did start adding low sodium chicken and beef broth to make it more appetizing. She loves it! As for the yogurt, it’s still been pretty hot here so I thought I’d make the yogurt into frozen treats, she does love her treats.
I came up with these super easy frozen treats containing her two most favorite ingredients, yogurt and coconut water. These treats will not only add some weight, hopefully, but also keep her hydrated, specially after our daily 3 mile walks. Hydration for a Husky in warm climates has always been one of my concerns. She just loves these treats!
Here’s what you need to make them:
1 large container Plain Greek Yogurt
Pure Coconut water
Freezer Molds – I use styrofoam cups, I find it easy to store them in the cups and peel them away when I’m going to give them to her. But you can use ice cube trays, popsicle molds, and other freezer safe containers.
1. Scoop the desired amount of yogurt into the mold.
2. Pour coconut water on top of the yogurt to cover it.
Ever wonder what to serve for dessert at a dinner party? Impress guests with this molded Panna Cotta with a slight orange flavor.
It’s so pretty and elegant looking guests will think you spent hours preparing it. It’s very simple to make the night before your party. You can serve it with fresh seasonal fruits or drizzled with your favorite sauce. I serve it with a drop of my Mango Sauce on the side. Real yummy!
1 1/2 envelope unflavored gelatin
2 cups heavy whipping cream
1/2 cup sugar
3 slices of orange peel
2 cups plain Greek yogurt
1 tsp. clear pure vanilla extract
1. Put 1/4 cup of whipping cream into a small bowl and sprinkle top with gelatin, don’t stir. Leave to soften for 15 minutes.
2. Place rest of cream, sugar, and orange peel into heavy saucepan. Stir over medium heat until sugar dissolves. Cook until it starts to simmer.
3. Remove from heat. Stir in gelatin mixture until it dissolves.
4. Remove orange peel. Let cool about 15 minutes.
5. Add vanilla and yogurt. Stir until smooth.
6. Spray 4 cup tube mold with cooking spray. Use a paper towel to distribute oil to cover mold, this is important if your mold has a design.
7. Pour cream mixture into mold. Cover with plastic wrap. Refrigerate at least 8 hours or until set. It will keep in the fridge for a couple of days so you can make it ahead of time.
8. When ready to un-mold run a knife at the sides and in the tube part of the mold. You can also dip mold in warm water for a couple of seconds. Place serving dish over mold and turn it over.
Another one of my favorites when I’m visiting Jordan or Dubai is Shish Taouk, Lebanese Chicken Kebobs. I eat this for dinner almost everyday when I’m in that part of the world, basically because I don’t eat lamb (which I’m told is very good there) and really because I just love it.
Shish Taouk, like Souvlaki is marinated in yogurt, placed on skewers, and grilled; the biggest difference is the spices used in the marinade. I mix my marinade in a large mason jar that way I can shake it until all the ingredients are combined, then I pour the mixture into a large ziplock bag and place the chicken pieces inside. I marinate the chicken overnight in the refrigerator and place them on skewers just before we grill them.
Another “secret” I’ve discovered in the Middle East is to let the cooked chicken skewers “set” in a large covered WARM pan for about 5-7 minutes before serving. This lets the chicken soak up it’s juices and the meat comes out very tender and juicy.
In Lebanese restaurants in both Amman and Dubai Shish Taouk is usually served with french fries and hummus with pita bread. I prefer to have it with steamed white rice. You can even place the chicken (sans skewers) on a pita add sandwich fixings and have a Shish Taouk Sandwich.
3 pounds chicken tenderloins – cut into cubes (each tenderloin will make 3-4 cubes)
1 cup lemon juice
3 Tbls. minced garlic
1/2 cup FULL FAT Greek yogurt
1/2 cup olive oil
1/4 cup apple cider vinegar
2 tsp. white pepper
1/2 tsp. ginger powder
1/2 tsp. nutmeg
1/2 tsp. cinnamon powder
1/2 tsp. oregano
1/2 tsp. paprika
1/2 tsp. chili powder
2 tbls. tomato paste
salt to taste
Place all ingredients except the chicken pieces in a large jar.
Shake jar until well combined.
Pour mixture into ziplock bag.
Add chicken cubes to bag.
When ready to grill place 3-4 chicken cubes on to a skewer.
Grill until just done -do not over cook – chicken should be firm but not hard
Place skewers in warm covered pot for 5-7 minutes to set before serving.