Chicken & Rice for Dogs and Tutorial

A bland diet of chicken and rice is sometimes prescribed for dogs when they have upset stomachs.  The easiest, most perfect way to make both at the same time is in the pressure cooker.

Chicken & Rice for Dogs

Yield:  varies

Approximate Total Time:  1 hour

Electric Pressure Cooker Size:  6 quarts

2-4 boneless, skinless chicken breasts, fresh or frozen

1 cup uncooked long grain rice, rinsed*

1 cup water*

Pour 1.5 cups of water into the pressure cooker pot. Place the desired amount of chicken breasts into the pot. They can be fresh or frozen but need to be placed in one layer. Place a trivet over the top of the chicken. Ideally, the legs of the trivet should rest on the pot, not on top of the chicken, so shimmy it around until it feels right.

In a 1.5 qt. heatproof bowl**, combine 1 cup rinsed white rice with 1 cup water. It's very important to rinse the rice to reduce stickiness. Place the bowl on top of the trivet.  Lock the pressure cooker lid in place and set steam vent to Sealing. Select PRESSURE COOK (Manual) and cook for 22 minutes on High pressure.  Once the 22-minute cooking cycle is complete, allow the pressure to release naturally.

Remove lid.  Remove bowl of rice and fluff with a fork.  Remove chicken from pot and shred. Once cooled, serve according to the ratio and frequency recommended by your veterinarian.

Click here for printable format

*If more rice is desired, increase the rinsed rice to two cups and the water to two cups.  No change in time or size of bowl is needed.

**Because of the high pressure, I recommend a stainless steel bowl for PIP (pot-in-pot) cooking.  This is the one I use:  https://www.amazon.com/Tovolo-Stainless-Steel-Mixing-Quart/dp/B001C0B02E/ref=sr_1_3?ie=UTF8&qid=1539612149&sr=8-3&keywords=1.5+qt+stainless+steel+bowl

Chicken & Rice for Dogs 101:

Pour 1.5 cups of water into the pressure cooker pot. Place the desired amount of chicken breasts into the pot. They can be fresh or frozen but need to be placed in one layer. Place a trivet over the top of the chicken. Ideally, the legs of the trivet should rest on the pot, not on top of the chicken, so shimmy it around until it feels right.

In a 1.5 qt. heatproof bowl, combine 1 cup rinsed white rice with 1 cup water. It's very important to rinse the rice to reduce stickiness. Place the bowl on top of the trivet: 

Remove lid.  Look how perfectly the rice cooked!

Remove bowl of rice and fluff with a fork.  Remove chicken from pot and shred. Once cooled, serve according to the ratio and frequency recommended by your veterinarian.

Crispy Chinese Noodles and Tutorial

Crispy Chinese Noodles are the perfect topping for your Hot and Sour or Egg Drop Soup--and so easy to make at home!

A 16 oz. package of egg roll wraps is shown, but you will only use 6 sheets.

Crispy Chinese Noodles

The recipe for Crispy Chinese Noodles by vlogger Makenna Gott can be found on YouTube:  https://www.youtube.com/watch?v=4Id9zA7ef8s

Notes:  

*I will often fry a whole package of egg roll wraps and after they cool, freeze them for future batches of soup.  They will keep for quite a while in the freezer.

Crispy Chinese Noodles 101:

Using a pizza cutter, cut 6 egg roll wraps into strips:

Heat 1/2 inch of oil in a 10-inch skillet until oil reaches 350 degrees:

Fry 2-6 strips at a time turning once.  Strips will fry VERY quickly.  Remove strips from skillet just as they start to turn brown as they will finish browning after being removed:

Place on a plate lined with paper towels to absorb the oil.  Repeat until all strips are fried:

Serve with your favorite Chinese soup!

3-Ingredient Dog Biscuits

We try to limit the amount of wheat, corn and soy in the diet of our two very-spoiled Boston terriers.   But quality dog biscuits with limited ingredients are expensive.  3-Ingredient Dog Biscuits to the rescue!  They're fun, easy to make, and you have complete control over the ingredients.  Instructions for grain-free biscuits are also included!

3-Ingredient Dog Biscuits

1 1/2 cups brown rice flour*

1/2 cup quick oats

2 (4 oz.) containers pureed baby food (Make sure there is no onion powder in it.)

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Mix the flour, quick oats, and baby food together to form a stiff dough.  Add extra flour or water as needed.  It should be the consistency of pie dough.  On a lightly floured surface, roll the dough out evenly until it's about 1/4 inch thick.  Cut into desired shapes or use a pizza cutter to make strips or cubes.  Bake for 20-25 minutes at 350 degrees.  Turn off the oven, and let the biscuits sit in the oven until the oven is completely cool (this dehydrates the biscuits).  Store in a paper bag or cardboard box.  

YIELD:  38 2-inch dog bone-shaped biscuits

*Whole wheat flour can be used (NOT all purpose or self-rising). For a grain-free biscuit, you can eliminate the oats and use 2 cups of bean flour, buckwheat flour, quinoa flour, coconut flour, or peanut flour.  You will also want to make sure your baby food does not contain grains.  

If the recipe is made as written, I usually have to add 2 tsp. of water to the dough to get it to the right consistency.

Click here for printable format

Recipe adapted from bakeatmidnite.com:  http://bakeatmidnite.com/2-ingredient-dog-biscuits/

Note:  I like to use brown rice flour for this recipe.  To read about the health benefits of brown rice and brown rice flour for your dog, click here.

My Boston babies Daisy and Capone--both rescues.  Adopt; don't shop!

I use this box to store the 3-Ingredient Dog Biscuits.  I think you can see why!  :)