Tasty Tuesday-Sweet Potato Chips

A THANKSGIVING TREAT FOR TWO-AND FOUR-LEGGEDS: SWEET POTATO CHIPS

Today is not really a recipe. I am just reporting on something I'm hoping your whole family might find tasty this time of year. 

My husband, Michael surprised me with two heavy buckets of Sweet Potatoes from our garden. That's more than we can eat (even after we give some to our two-legged kids).

What to do with all this orange (organically raised, of course) goodness? 

I wondered if the four-legged members of the family would like sweet potatoes. So, half of a nice, big sweet potato went for our dinner, the other half for pup chips.

I cut this half of sweet potato fairly thin and in a variety of sizes for our variety of small to large dogs. 

I thinly spread olive oil on a large cookie sheet, put the sweet potato slices on it, and then sprayed them with Canola oil. 

My oven was set as low as it would go, probably around 175 degrees. The oven was on about three hours and I turned the chips every hour. I then turned off the oven and let them cool inside. 

This method just worked fine to make them dry out almost like potato chips. I do have a dehydrator and will drag it out next time to experiment using it with the chips. 

Each of our four-legged kids loves them, except Niko. He just spits them out. One has to be very sneaky with his veggies and fruits.  

* And just an extra note. When Michael read through this (these are his sweet potatoes after all), he asked me if I had any. I guess tomorrow I will be making more. There aren't any left in the bowl now. 

Poodle In The Kitchen-Our Favorite Chicken and Rice

Today we are sharing a favorite dinner treat that the fur kids get occasionally. This is not an everyday thing. I make a batch and then freeze it in portions. It's a guaranteed hit in our house. 

This recipe is sourced from Real Food For Dogs (see below). It's called Chowhound Chicken soup. However, I make it thick so it is more like a casserole. I freeze it in portions and don't want any excess liquid. There are notes in the recipe of changes that I have made.

Chicken And Rice

2 chicken breast or thighs
5 cups of water
2 large carrots
1 celery stalk
2 potatoes, peeled and cubed (sometimes I use them, sometimes I don't)
2 cup rice ( I use brown rice), uncooked

1. Combine the chicken, water, carrots, celery, and potatoes in a large pot.
2. Cover and simmer over low heat for 2 hours stirring occasionally.
3. add the rice and continuing simmering over low heat for 30 to 35 minutes, or until most of the liquid has been absorbed.
4. Remove from the stovetop and let the soup cool.
5. Pull the meat off the chicken bones. Put the meat back in the soup and toss the bones in the trash.
6. stir the soup before serving.
7. Store in the refrigerator or freeze the leftovers in portions.

I really like this book. My favorite veterinarian sometimes even recommends it to her patients' Moms and Dads.