Cheesy Doggie Biscuits

 

1 1/2C              Whole Wheat Flour 1 1/4C              Grated Cheddar 1/4C                 Grated Carrots 1/4C                 Olive Oil 4-6T                 Warm Water Preheat Oven to 350°. Combine ingredients in bowl, adding water 1T at a time until dough begins to form a ball. Roll out on a floured surface & cut the dough into shapes using cookie cutter. Place on cookie sheet & bake for 10 to 15 minutes, until lightly browned.

Baby Potato Salad with Vinagrette

3-4      Garlic Cloves, minced 2T       Olive Oil 2T       Balsamic Vinegar 1         Lemon, juiced            Salt & Pepper to taste Combine ingredients in small container and shake.

8-10     Baby Red Potatoes, quartered 2          Medium Zucchini, cut into 1/2 inch coins & halved 1          Cob of Corn, remove corn from cob 1          White Onion, chopped 1          Avocado, cubed 1          Medium Tomato, seeded & diced             Balsamic Vinegar             Red Pepper Flakes, Salt & Pepper to taste Lightly coat potatoes in oil & salt. Roast in 350° oven for 20 minutes. Stir & add oiled & salted zucchini. Continue baking for another 20 minutes. In skillet, cook onion & corn over medium heat in small amount of oil. Add salt, pepper & sprinkle of Red Pepper Flakes. When soft, add a splash of Balsamic Vinegar. Combine ingredients in bowl and drizzle with dressing.

Christian the Lion

Healthy Chile Rellenos (sort of)

mmm, Chile Rellenos. A Poblano or Anaheim Pepper stuffed with cheese, battered and deep fried. Doesn't get more delicious. I REALLY like them, but they're too unhealthy to eat ever very often. So, I decided to try something healthier and it turned out pretty good, so I thought I'd share the recipe.

Tofu Chile Rellenos

1         Poblano Pepper 9 oz     Firm Tofu 1 T      Strong Cheese, fine grated (I had Pecorino Romano in the fridge, so that's what I used) 2         Cloves Garlic, chopped 1 t       Italian Seasoning 1 t       Fresh Chives, chopped 1 t       Fresh Rosemary, minced 1 t       Worcestershire Sauce 2 T      Milk            Salt & Pepper to taste            Bread Crumbs Half Poblano Pepper with stem still in. Remove seeds and innards. Put tofu, cheese, garlic, Italian seasoning, chives, rosemary, worcestershire, milk, salt & pepper in food processor. Blend until smooth. Spoon into pepper halves and sprinkle top with bread crumbs. Bake at 350° for about 30 minutes.

Serve with spicy roasted potatoes and an avacado and tomato salad.

The Fly

Taken on May 5.

It's 11:30pm

and Olive just wants to sleep.

Olive @ 7 months

Well, since most of Olives 7 month old pictures related more to other albums, there would only be 1 picture in the album, so we'll just post it here instead. :)