Let me introduce you to my biggest fan, Master Roman Mehta; a ten pound Bichon who has my heart wrapped around his little paws. I can still vividly recall how tiny he was when he flew across the continent on the red eye, a mere three pounds. Cliche’ but it was love at first sight! Maybe it is my maternal instincts that bounds him to me, whatever the reason may be, he has become my shadow (much to the envy of my family) from the day he arrived at our home.
In case you are wondering how does a Dog fit in my food blog? This picture speaks for itself – my passion for two of my favorite things: Food & Roman. So, why not combine both of them?
Speaking of food, there is one rule on my dinner table that I have strictly adhered to since my children were born.
You have to learn to eat everything.
But naturally there are going to be individual preferences. That said, I have raised my kids to try dishes at least twice before categorizing them in the ‘dislike’ box. And let me tell you, this principle has worked wonders in my home. My children’s sophisticated palates will put most adults to shame. Sushi, liver, tongue, goat brains, you get the picture.
Interestingly enough, looks like my little Roman also got exposed to our epicurean palate and fits right in our home. He literally relishes just about any food group; cheese, watermelon, and nuts are just a few of his favorites. How about some lettuce, cucumber, or even oatmeal? He doesn’t discriminate as long as it is me feeding him. Some times he even takes it upon himself to sneak in little tit-bits if we are not looking. One episode had all of us rolling on the ground laughing. I had especially purchased Mimolette cheese from Whole foods for my dear friend. Lo and behold, he even managed to get his little paws on it and buried it in the yard for later.
That said, I am perpetually catering to the whims of my loved ones. Since this post is about Dogs, why not cook something exclusively for Roman? Here is my humble attempt at indulging my youngest darling.
Peanut Butter Bones
- 1 package dry yeast
- 1/2 cup lukewarm water
- 1 cup mashed potatoes
- 1 cup milk
- 1/4 cup molasses
- 1/2 cup chicken stock 1 cup chunky peanut butter
- 1 cup whole wheat flour
- 1/2 cup rye flour
- 1/2 cup rice flour
- 1 egg
- 3 cups all-purpose white flour
- Preheat oven to 325 ° F (165 ° C).
- In a large bowl, dissolve the yeast in water. In a large saucepan, mix together the potatoes, milk, molasses, stock, and peanut butter. Heat, stirring frequently until boiling. Remove from heat and let cool to room temperature. Add yeast mixture. Gradually blend in the egg, wheat, rye, and rice flours. Add enough white flour to form a stiff dough.
- Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball and roll to 1/2-inch (12 mm) thick. Using cookie cutters, cut out biscuits. Place on ungreased baking sheets, spacing them about 1/4-inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.
- Bake for 45 minutes. Let cool overnight.
Frozen Peanut Butter Yogurt Treats
- 1-32oz. container of vanilla yogurt
- 1 cup of peanut butter
1. Put the peanut butter in a microwave safe dish and microwave until melted.
2. Mix the yogurt and the melted peanut butter in a bowl.
3. Pour mixture into cupcake papers and freeze.
Recipes adapted from Bull Wrinkle.