A Mare-gerita Affair: Happy Derby de Mayo Day!

It’s twice the fun… Happy Cinco de Mayo and Happy Kentucky Derby Day! Our busy week of posts winds up today with the table decorations for our Derby De Mayo party. On Tuesday,  we got out our vintage cookbook and planned our menu…

On Wednesday, we pulled out our dishes and planned our table settings…

On Thursday, we posted the story of Adelaida Cuellar, the inspiration (and the vintage recipe supplier!) behind this year’s party…

On Friday, we posted fun facts for this year’s Derby, picked our winners….

and made a second batch of Carne Mexicano and Ranchero Sauce for today’s party…

And for the final bit of merry-making, this morning we made our table decorations for our burrito stations and cocktail bar…

 

Our signature cocktail of the day is a traditional margarita with a touch of mint and a new name… the Mare-gerita complete with our sombrero-ed host…

Our final activity was making papel picado banners (traditional Mexican paper bunting) to adorn our make-your-own burrito station…

Mexican paper banner bunting, also known as Papel Picado

Needless to say it was a very fun and busy week. And now its time to celebrate. Thanks for following along all week. We hope your Derby parties and/or Cinco de Mayo celebrations are the best ones yet!

Cheers to a safe race and festive celebrations!

10 Fun Facts About This Year’s Kentucky Derby

Churchill Downs in 1901. Photo courtesy of kentuckyderby.com

Tomorrow it’s Kentucky Derby Day! Now that you already know what to cook for your party, thanks to a shared holiday with Cinco de Mayo, we can now focus on picking our winning horses.

Here are 10 fast fun facts about this year’s race if you are still trying to decide on a winner…

Fun Fact #1…

That’s Victor Espinoza on the left and Kent Desormeaux on the right.

Two jockeys, Victor Espinoza (riding Bolt D’ Oro) and Kent Desormeaux (riding My Boy Jack) are the only two jockeys out of the twenty participating that have won the Kentucky Derby three times before. Victor won in 2002, 2014 and 2015. Kent won in 1998, 2000 and 2008.

Fun Fact #2…

Instilled Regard

The kind-hearted gentleman of the race, Derby contender Instilled Regard was named in the spirit of good sportsmanship. His name reflects his owner’s desire to treat all fellow competitors with respect, kindness and sincerity. In today’s troubling world we can use all the kindness we can get, so we say cheers to Instilled Regard for keeping things convivial on the field this year.

Fun Fact #3…

Left to right: Kyle Frey, Paco Lopez and James Graham.

It’s the first time competing in the Kentucky Derby for all three of these jockeys. Kyle will be riding Blended Citizen, Paco on Firenze Fire and James on Lone Sailor.

Fun Fact #4…

That’s Firenze on the left and baby Bolt on the right.

Two entrants share the same birthday – March 17, 2015. Firenze Fire and Bolt D’Oro were both born on that day which also happened to be St. Patrick’s Day. Sounds pretty lucky, if you ask us!

Fun Fact #5…

As far as jockey breakdown by nationality goes, the United States leads with six jockeys hailing from American soil. Panama, Puerto Rico and Mexico tied with the next largest amount – each boasting three jockeys apiece. France and Venezula each have two. And the U.K. and Ireland each boast one. Jockeys and their birthplaces are broken down as follows…

UNITED STATES: Mike Smith, Kent Desormeaux, Cory Lanerie, Robby Albarado, Draydon Van Dyke, Kyle Frey.

PANAMA: Luis Saez, Jose Lezcano, Ricardo Santana Jr.

PUERTO RICO: Jose Ortiz, John Velazquez, Irad Ortiz Jr.

MEXICO: Victor Espinoza, Luis Contreras, Paco Lopez

VENEZUELA: Javier Castellano, Junior Alvarado

FRANCE: Florent Geroux, Flavien Prat

IRELAND: James Graham

U.K. : Ryan Moore

Fun Fact #6…

My Boy Jack on the left and Mendelssohn on the right

The oldest horse running in the Derby this year is My Boy Jack, born on January 26, 2015.  The youngest of the bunch is Mendelssohn who was born May 17, 2015.

Fun Fact #7…

This trio brought in the most prize money. Clockwise starting at top: Magnum Moon ($1.4 million), Mendelssohn ($1.9 million)  and Good Magic ($1.8 million)

The most expensive horse in the race this year is Mendelssohn with a purchase price of $3 million. He was also one of the top three earners in the field.

Mendelssohn at the Keeneland Yearling Sale

Fun Fact #8

Clockwise from top left: Free Drop Willy, Audible, Lone Sailor and Bolt D’Oro

Four of the horses running in the race are associated with sports. Free Drop Billy was named after the golf term, free drop. Audible and Lone Sailor both have football connections. Lone Sailor was owned by the past owner of New Orleans Saints football team, Tom Benson who recently passed away. Audible refers to the football play call.  And Bolt D’Oro was named after famous sprinter Usain Bolt.

FUN FACT #9

Winstar Farms

Winstar Farms in Versailles, KY has connections to four of the horses in the Derby this year. They are the owners of Audible, Noble Indy and Justify and were breeders of Bolt D’Oro and Noble Indy.

Fun Fact #10

As of this writing, Instilled Regard is the long shot at 99-1 odds.  There’s the terrible cliche that says nice guys finish last, but we have big hopes for this guy, which brings us to the Vintage Kitchen’s picks for this year’s Derby winner…

If you have your own favorites, share them in the comments below. It’s always more fun to watch the race when you have your own specific champions in mind.  Check out the complete list of contenders on the Derby’s official website here.

Cheers to daydreaming and Derby! The fun continues tomorrow with a post on our Derby party table decorations combining horseracing and Cinco de Mayo. Stay tuned!

Adelaida from Mexico & Her Lasting Impact on America {Plus Two of Her Recipes!}

Adelaida Cuellar photographed in 1901 with three of her children. photo courtesy of D Magazine.

In 1892, two young lovers crossed the border from Mexico into the United States and got married in Texas. They spoke no English but were very fluent in the language of love. They were dreamers yearning for better opportunities then their home country could provide, and they were determined to work hard to create a beautiful life that would bring them all  they desired.

The newlywed years of Macurio and Adelaida Cuellar led them through a myriad of jobs on ranches around the Texas countryside. For five years they moved about before they settled down in Kaufman, Texas, a suburb of Dallas, where Macurio started sharecropping and Adelaida started a family. As the seasons passed, their family grew, eventually producing twelve babies.

This is an unidentified farm photo from the Cuellar collection. It may have been the farm where Adelaida and Macurio raised their family. If not, it gives an interesting perspective on what farm life looks like in Texas during the time Adelaida and Macurio lived and worked there.  Image courtesy of the University of North Texas Digital library.

Ranch and farm work weren’t the most profitable of jobs, so Adelaida took a stall at the Kaufman County Fairgrounds in 1926 selling two things…  chili and tamales. It was her hope that her homemade recipes, so loved by her family, would bring in a little extra income to help support her children.  To her surprise, the food stand was an instant success.  The profits she made from her entrepreneurial endeavor were much larger than farm or ranch work earnings, so Adelaida kept at it, turning her stall into a tidy little family business.  Some of her children helped her cook while others formed a family band playing Mexican music to entertain the eaters.

During the 1920’s, Tex-Mex cuisine was a new style of cooking that combined traditional recipes from Mexico and Spain but with toned down spice factors which were more appealing to American palates. Adelaida’s chili and tamales debuted at just the right time – exotic enough for adventurous eaters and flavorful enough without being too spicy to dissuade repeat business. With every taste of tamale and every cup of chili, Adelaida’s reputation for preparing delicious Mexican food began growing.

Adelaida’s Cafe – simply called Cuellar Cafe – opened in  1928.  Image courtesy of the University of North Texas Digital library.

In her mid-fifties, Adelaida opened her own restaurant which did well until the Great Depression hit and she was forced to close due to the terrible economy.  Each of her grown boys inspired by their mother’s own entrepreneurial spirit opened their own independent Mexican restaurants in different cities throughout Texas, Oklahoma and Louisiana using the recipes that Adelaida made for them growing up.

Each of the sons, enamored with cooking just like their mom, quickly realized there was something missing from their independent ventures… family love and support. From the beginning, in the county fairground days, the Cuellar family was successful at the tamale and chili stand because they all worked together towards one common goal. But now the family was spread over many cities, and their restaurants couldn’t be as successful because they all weren’t working together.

This is one of the original porcelain neon signs from the first El Chico restaurant in Dallas. It’s now for sale on ebay here.

So in 1940, five of the brothers banded together to form one restaurant in Dallas, which they named El Chico. The entire family and extended family worked there together, each bringing their own unique talents.

Opening night of El Chico featured a Mariachi band to entertain the crowd. Image courtesy of the University of North Texas Digital library.

Everyone who worked at the restaurant was fluent in Adelaida’s style of perfection when it came to selecting quality ingredients and blending the spice mixtures in the correct way, so the food was authentic and consistent, which kept customers coming back. And the Cuellar family was proud of what they were accomplishing.  At the heart of their restaurant lay the heart of Adelaida and all that she stood for.  Her children wanted to extend that same level of love and devotion with all who dined at El Chico.

A popular dining place indeed! This photo was taken in 1945. Image courtesy of the University of North Texas Digital library.

Just like Adelaida’s chili and tamale stand, El Chico became phenomenally successful, making the Cuellar family and the El Chico brand one of the greatest American success stories. They went on to open more than 40 restaurants throughout the country, built a successful packaged food division for the retail market, and offered franchise opportunities for budding entrepreneurs. By the 1970s, they were the largest full-service Mexican food company in the world. They cooked for United States presidents at the White House, for princess Grace Kelly at her palace in Monaco and entertained movie stars like John Wayne in Dallas. The family stayed together through all these years and all this growth, never veering from what they knew – good food taught to them by Adelaida.

A Cuellar family portrait with Adelaida and Macurio in the front row center. Image courtesy of the University of North Texas Digital library.

Adelaida passed away in 1969 at the age of 97, not before experiencing the overwhelming success of her family and seeing how her humble tamale and chili stand at the Kaufman County fairgrounds grew into a multi-million dollar corporation over the course of forty years. The Cuellar children credit both their mom and their dad with teaching them about the value of working hard (and quickly) toward their goals and the importance of taking chances.

In 1970, El Chico published a small, spiral bound cookbook of some of the family recipes that they used in the restaurant, along with some others collected from their travels. Hailed as one of the most authentic Tex-Mex cookbooks ever published, it’s now a hard-to-find treasure.  It is in fact, so special and represents such an importantand  integral part of the ethnic American food landscape, that it’s held in special collection at the Smithsonian’s National Museum of American History. We are also very pleased to offer a copy in the kitchen shop. 

Since Cinco de Mayo is coming up this Saturday, on the same day as the Kentucky Derby, we thought it would fun to highlight two vintage recipes from the El Chico cookbook to ring in the festivities. A general crowdpleaser with a ton of creative toppings, these recipes are fun party foods so whether you are celebrating Mexico or Kentucky, or both this weekend, there will be something edible for everyone.

On the menu it’s El Chico’s Homemade Beef Burritos & Ranchera Sauce. Both are really easy to make. You’ll have the whole thing whipped up in under 30 minutes. Each recipe features fresh ingredients with generous amounts of spices, so you can skip buying the taco seasoning packages and the taco sauce at the grocery store. There’s plenty of flavor between the two recipes.  In addition to ground beef, you could also incorporate ground pork, turkey or chicken if you wanted to offer multiple variations.

What’s especially great about the Carne Mexicano recipe is that it includes vinegar which gives it a little bit of tang and de-greases the pan all at once so you don’t need a thickening agent like cornstarch or flour which is included in most commercial taco seasoning packets. As with many vintage recipes, we cut down the salt by 2/3rds, so we recommend starting with our measurement first and adding more to taste if you feel it needs it.

Carne Mexicano for Burritos

2 lbs. ground beef (we used grass-fed beef)

2 tablespoons chili powder

2 tablespoons paprika

2 tablespoons salt (we used only 2 teaspoons)

1 teaspoon garlic powder

1 teaspoon ground cumin

1/2 cup vinegar

1/4 cup chopped onion

In a cast-iron pan over medium-high heat brown the beef and onions until cooked through. Add the spices and cook for 1-2 more minutes. Add the vinegar, scraping the bottom of the pan to deglaze it. Remove from heat and serve immediately or store mixture in a covered dish and keep warm until ready to serve.

El Chico’s Ranchero Sauce (A La Caballero)

2 cups fresh chopped tomatoes

1/4 cup chopped onions

1/4 cup chopped hot green peppers (we used serrano peppers)

2 tablespoons shortening (we used olive oil)

Salt and Pepper to taste

Saute the onions and peppers in shortening (or olive oil). When the onions are translucent add the tomatoes and simmer over a low fire for five minutes.  Serve it immediately or at room temperature.

Obviously, the hotter your peppers, the spicer your sauce is going to be. This recipe makes about 1/2 cup of sauce so if you are cooking for a crowd you might want to double or triple the recipe. We used serrano peppers which were quite hot so a little bit spooned on top of your Carne Mexicano goes a long way!

There are so many topping options when it comes to burritos, so your creativity can really shine here based on your preferences.  El Chico suggested that their burritos include only cheese, refried beans, Carne Mexicana and the Ranchero Sauce. But we added a bunch of our favorite toppings too which included sour cream, spring lettuce, red onion, mango, tomato, cilantro, avocado and lime juice.  Other possibilities re guacamole, green olives, rice, etc etc. The sky is the limit. Can your burrito ever really have too much stuff?

Coming up tomorrow on the blog, we’ll be sharing our picks for the Kentucky Derby winner, as well as our table decorations for the Derby Party, which tie together both the Mexican theme and the horse theme. If you are planning a party for either event, we’d love to hear how you are celebrating.

In the meantime, cheers to Adelaida and the Cuellar family for sharing their long-time favorite family recipes with all of us. We will definitely be sending a toast their way on Saturday!

Explore more information about the El Chico cookbook here. And learn more about the restaurant chain, still in operation, here. 

We Have A Winner!

Cheers, cheers and CHEERS! We have a WINNER in our Paris themed giveaway contest. Congratulations to RoseOfSharon for winning a signed copy of the new novel, Paris Ever After, by one of Amazon’s bestselling authors K.S.R. Burns. A winning notification has been sent via email so please respond in order to claim your prize.

A big thank you to everyone who participated in this giveaway. We will have more coming up this summer, incorporating some different themes, so stay tuned! The fun is just beginning…

Cheers!

The Possibilities of Paris and the Ever After: A Novel Approach (and a Giveaway!)

“I need to burn it all in my memory banks. I need to remember that no matter where I end up, Paris will always go on and on. It will be here even if I am not. Eternal Paris. Paris ever after.” – A quote from the book, Paris Ever After by K.S.R. Burns

In many romantic stories about Paris, a move to the City of Light winds up being the final destination – the reward for hard work or self-realization or love newly understood. The place where it all makes sense.  But what happens when you move there in a fog of confusion about life, escaping a perfectly acceptable marriage back home in the States (for reasons you don’t even understand yet) only to discover that the magic spell of the city doesn’t instantly decide your future? What happens when you get there and feel comfortable and safe but have no direction and no support and your carrying along the biggest bit of baggage from your old life imaginable, a baby in your belly?

That’s the situation in which we are introduced to Amy Brodie, a food blogger, wife and newly pregnant mom from Phoenix, Arizona in the novel Paris Ever After. In the opening pages, we find Amy at a crossroads in her life,  processing the fact that she can move in any direction – forward to a new independent start in France or backward to the familiarity of Phoenix with her baby’s father. Both are viable options and she spends the book deciding between the two with both her head and her heart.

Other characters emerge… William, her husband left behind in Arizona… Manu, the Frenchmen who offers her a job in Paris… Margaret, the British ex-pat who offers her friendship… and Herve who offers her the ultimate place to stay when all her decisions start unraveling.  At the beginning of the book, Amy prefers the lifestyle of France over Phoenix and feels more in tune with herself there.  But as William comes to Paris looking for her, we learn more about Amy’s complicated relationship with him, both the good and the bad and her feeling of ease in the city starts to dissolve. She juggles the natural desire to have a father for her baby’s life and a romantic partnership for herself while fighting feelings of dread and despondency when thinking of her home back in Phoenix.

William’s got his own reasons for going in search of Amy though, carrying a secret with him that he’s not exactly rushing to share.  As the story progresses we learn that life going forward with him in the future would never be the same as what Amy knew of it in the past. Margaret and Manu and Herve also have their own dramas to contribute, each turning out to be not quite what they seemed in the beginning. As their peculiar situations evolve, Amy’s decision becomes more weighted. With her ultimate goal of choosing a lifestyle that is suited for both her and her baby, taking up residence in France isn’t necessarily the fairytale incubator it once seemed.

K.S.R. Burns (aka Karen), the author of Paris Ever After, takes readers on a twisting journey full of surprises as each new chapter unfolds. A pure escapist read for anyone who wants a break from their own complicated realities, Karen’s novel will whisk you away quickly into Amy’s dramatic world, where big decisions have to be made in a small amount of time before baby arrives and before Amy loses her total sense of self. Readers will be able to relate to the pressure she puts on herself to get things right – to make the best possible decision that ensures a successful new beginning for her and her family.

Can such a momentous feat be conquered in a matter of months?  I won’t say any more to spoil the story, nor to interrupt the flow of dramatic twists and turns, other than to say surprises abound and just when you think Amy has it finally all figured out, new obstacles arise to alter her course of direction.  In addition to surprising plot points, there is also a surprise recipe in the back of the book for Madeleines  – a very French dessert that offers comfort and satisfaction to Amy in the story.  It is a fun addition that will enable you to truly taste a little bit of France while you also read about it.

As part of a collaboration between Karen Burns and the Vintage Kitchen, we are very excited to announce a giveaway of a signed copy of Paris Ever After for one lucky reader. Enter for your chance to win by subscribing to our kitchen shop newsletter here before Wednesday, May 2nd at 12 noon (CST). One winner will be selected at random and will receive notification via email as well as here on the blog and on Instagram.

While you wait to hear the results of the contest, stop by Karen’s website. She is one of Amazon’s bestselling authors and has lots of stories to share including the prequel to Paris Ever Afer. 

Paris Ever After is a thoroughly complete book on its own, but it also happens to be part two to her 2016 novel The Paris Effect, which dives into the life of Amy’s friendship with her best friend Kat and offers backstory on Amy’s life in Arizona. Although you don’t need to read The Paris Effect in order to understand the characters of Paris Ever After, it’s a great opportunity to learn more about Amy’s foodie past and the decisions that drive her to seek refuge in France. Find out more about The Paris Effect here. 

Cheers to Karen on her new book launch! And cheers, good luck and bonne chance to all you readers!

Announcing A Very Special Paris Themed Giveaway!

 

The first week in May is quite spectacular this year as we celebrate Kentucky Derby, Cinco de Mayo, James Beard’s birthday and a very special Paris themed giveaway all in one week. That means you’ll be hearing from the Vintage Kitchen every day for the next six days (an unprecedented amount of communication from us!) as we pay proper tribute to each event. Hope you will be as excited about the week ahead as we are!

The giveaway kicks off all the festivities with a special blog post tomorrow announcing the specifics of the prize and a feature that will transport you to life in the magical city of Paris. Enter for your chance to win between now and 12 noon CST on Wednesday, May 2nd by signing up for the Vintage Kitchen shop newsletter here. One winner will be selected at random on Wednesday afternoon and will be notified via email and announced here on the blog and on  Instagram. Stop by tomorrow and see what we have in-store for all you fans of France…

In the Kitchen with Indie: A Brief History of Dog Food and How to Make Your Own

There once was a border collie from the Scottish Highlands who ate nothing but turnip greens and lived to be over 20 years old. Dogs in the 14th century ate bones and bread, goat milk and bean broth, meat, and eggs. In the latter half of the 19th century, dogs ate wheat meal, beetroots and beef blood. In the early 20th century, they ate horsemeat. Today, dogs eat a variety of assorted things ranging from buffalo to chicken, brown rice to broccoli, fruit to fish oil.

Ken-L was the first canned dog food debuting in 1920 and featured horse meat. They added beef in 1921. Still, a popular ingredient through the 1960’s, both horse meat and ground horse bone can be seen in the ingredient list on the mid-century can at right.

Since dogs were first domesticated over 12,000 years ago their diets have varied depending on geographic location, activity, and ownership. As descendants of wolves who eat mostly birds, fish, deer, rabbits, and other hoofed animals, dogs appetites have evolved to include vegetables, herbs, protein and grains making food options more than abundant and diverse today.

There has never before been a time in history where there has been so much choice available in the dog food industry.  From traditional shelf-stable canned and dried foods to fresh meat patties, freeze-dried jerky, frozen bones and a bouquet of vitamin supplements, feeding your dog today involves nothing more than practical understanding and common sense.

James Spratt, the father of food for dogs, commercially speaking. Photo courtesy of chestofbooks.com

We have this guy, James Spratt to thank for first coming up with the idea to commercialize dog food in the 1860’s. He invented the world’s first dog biscuit after he observed England’s seaside dogs fighting over hardtack biscuits that were cast-aside by sailors down at the docks. This ignited James’ interest in the idea of creating a whole canine meal that came in a compact shape, just like a biscuit – something that was easy to carry, easy to dispense and easy to store. Spratt’s Meat Fiberine Dog Cakes were born shortly after.

An 1876 ad for Spratt’s Meat Fribrine Dog Cakes.

The cakes became so popular many companies started making their own versions, thus creating competition and a burgeoning marketplace. Now, pet food is a $31 billion a year industry just in the U.S. alone and feeding your dog has gone from Spratt’s biscuits in the 19th century to basic canned meats in the 20th century to gourmet ready-to-eat dinners in the 21st century. That’s quite an evolution in less than 200 years.

With all this choice, it can be tricky to navigate all the options of what to feed your dog- especially if you walk down the pet food aisle at your local grocery store and see a bamboozlement of advertising with each brand declaring their food the best, the most nutritious, the most natural or organic or beneficial. You can feed your dog like a wild wolf or a pampered princess or a farm animal. You can spend $5.00 on a giant economy bag of dry dog food or $20.00 on a petite gourmet bag of artisan-crafted pellets. There’s canned food that comes in a solid lump with ingredients that you can’t pronounce and there are ready-to-eat meals in plastic tubs that resemble the beef stew you are making for your own dinner.

So which food does Indie, the enthusiastic taste-tester of the Vintage Kitchen eat? None of the above.

Instead, every day she gets a combination of fresh foods consisting of easy to gather ingredients that are readily available.  Indie is a sociable pup and meets a lot of people in her city travels on a day to day basis. If there is one comment that she receives most often it is how soft and shiny her coat feels.  It’s been described as everything from a plush blanket to a mink coat to a thick carpet. People think that she is completely pampered with lots of regular trips to the groomer but Indie is a tom-boy at heart and could care less about her pretty fur. She’s never been to the groomer, and she’s only had three baths ever, (each of which she totally hated). We attribute her great state – her glossy coat, her bright eyes, her abundant energy level and her eager appetite all to the food she eats.

 

By making her own dog food, we have the opportunity to eliminate preservatives, fillers, by-products and known skin-allergy causing ingredients like corn, wheat, and soy from her diet. We have better control over her overall health and can feed her the nutrition she needs based on weekly changes in her activity and lifestyle levels. That means on days she is more active, she gets more protein and more carbs to fuel all her running and jumping. On days she’s less active she gets more vegetables and less carbs so that she doesn’t put on sedentary weight and get lethargic. We have been feeding Indie this way for over five years now. Needless to say, she’s been an enthusiastic eater from her first bowl forward!

You might think that making your own dog food is labor-intensive, time-consuming, and expensive, but it is actually the complete opposite. As we learned above from dogs throughout history, their diet is pretty diverse just like ours.  All her dog food ingredients come from the same place where we shop for our food – the farmers market, the grocery store, etc.. It takes about one hour to prepare a week’s worth of food (up to 14 meals)  or 15 minutes a day if we decide to cook for her each night. Cost-wise on average, we spend about $10-$12 a week on the ingredients that make up her meals.

There are three main components to a healthy dog diet – protein, vegetables, and grains. Amounts of each vary depending on your dog’s size and activity level  (for example, the more active your pup is, the more protein they should eat), but every day, in every bowl Indie’s meal consists of at least one element from each of these three categories for balanced nutrition.

PROTEIN

Indie’s main source of protein is primarily salmon. Usually, it’s canned salmon that includes the skin and bones. Sometimes she eats fresh salmon or frozen as long as its wild-caught.  Occasional additions of chicken, eggs, beans and homemade broth also round out her main protein sources. Once every few months she’ll have a little bit of beef, pork, or lamb for variety.  There is a theory about serving your dog raw proteins but we always cook Indie’s (with the exception of the canned salmon) just to be on the safe side as far as bacteria. We cook her protein in one of three ways – sauteed in olive oil on the stove, poached in broth or baked in the oven.  Eggs are usually scrambled or hard-boiled. And beans are canned.

VEGETABLES

As a true gourmand, Indie loves most vegetables. Her regular rotation includes sweet potatoes, spinach, kale, apples, potatoes, carrots, peas, cucumbers, tomatoes, parsley, pineapple, beets, celery,  pumpkin, zucchini, butternut squash, acorn squash, bell peppers, broccoli, cauliflower, strawberries, avocado, pears, collard greens, cabbage and okra. Her vegetables either come from the farmers market or the grocery store. She mostly eats what’s in season, except for sweet potatoes and apples which she eats pretty much year round. And while she eats all of these vegetables mentioned above, she doesn’t eat this whole list all at once. Generally, she eats 2-3 different types of vegetables in one meal.

GRAINS

Primarily her main grain is white rice but sometimes we’ll add in cooked oatmeal, barley, wild rice or quinoa for variety. White rice is better than brown rice because dogs have short digestive tracts (unlike people who have long digestive tracts) so rice passes through their system quite quickly. The main benefit of brown rice is that it acts like a scrub brush for the digestive system making it great for people but not necessary in dogs since it passes through too fast to benefit.

The part that takes the longest when in it comes to making homemade dog food is baking the potatoes (one hour in a 425-degree oven) and cooking the rice (15 minutes). While the potatoes are baking and the rice is cooking, we prepare the vegetables – by chopping them into bite-sized pieces, and either sauteeing, boiling or roasting them. We also use this time to boil the eggs, open the beans and/or cook the proteins as well.

By the time the potatoes are done – all the other dog food components are ready too. We let everything cool down to room temperature before adding all the ingredients together in one large mixing bowl and tossing it all to combine. When we make a big bach like this for the week, we divvy up the mixture into smaller, daily dose sized containers and store them in the fridge.

Indie’s dinnertime bowl consisting of 1/3 cup canned salmon, 3/4 cup cooked white rice, one sauteed carrot, one half of a hard-boiled egg, two finger-sized sweet potatoes (with skin), a handful of sauteed spinach and one small new potato (with skin).

MEASUREMENTS

Indie eats usually 1 1/2 cups of cooked rice, 2/3 cup of protein and 2-3 cups of vegetables per day. She eats twice a day – breakfast and dinner. She weighs 55 lbs and is moderately active as far as exercise.  What we feed her reflects her lifestyle and activity level so if you want to start making your own homemade dog food too, use it as a guide only and not specific measurements.  Adjustments and modifications will need to be made for your own dog’s size and energy level as well as how often you feed your dog per day and their own individual appetite preferences. Large dogs obviously need more food, small dogs less.

When we were visiting our friend’s house for the weekend, Indie let everyone know her true thoughts on the raw kale we newly introduced to her diet. No thank you!

PERSONALITY QUIRKS

One of the things that will become immediately apparent when you start making your own dog food is how quirky your buddy can be. For instance, Indie will only eat her kale if it is sauteed in a little bit of olive oil. If it’s included in her bowl raw, she’ll pick out all the pieces and lay them next to her bowl. Her not-so-subtle hint that kale is only great when it’s cooked!  She also usually likes most of her vegetables cooked unless they are finely grated like we sometimes do with raw carrots, celery, zucchini or broccoli. Usually, we just chop and boil, sautee, or oven-roast all of her vegetables until soft, but not mushy.

If you start making your own pup’s food, there are a few simple things to keep in mind when determining what’s good and bad for canine consumption…

A FEW FOODS NOT TO ADD

  • Never add salt or pepper to your pup’s protein while cooking.  (If you are using boneless, skinless chicken breasts or fresh fish cook them in olive oil instead of butter.)
  • Onions
  • Chocolate
  • Rhubarb
  • Spices
  • Apple seeds and cores
  • Raisins, grapes or plums
  • Lemons or Limes
  • Bones of any kind (except the ones in canned salmon are fine)

ADDITIONAL FUN THINGS TO ADD ON OCCASION IN MODERATION

  • Greek Yogurt
  • Peanut Butter
  • Olive Oil
  • Cheese
  • Applesauce
  • Bread
  • Nuts (finely chopped)

Basically, when it comes to cooking for your dog think of it like cooking for yourself. If you are making scrambled eggs for yourself for breakfast, portion some out for your pet too. If you are making steamed broccoli for your dinner, steam some extra for your pup or if you are making a traditional spinach salad for your lunch, chop up some extra spinach, bacon and egg for the dog bowl. You’ll discover how fun and creative cooking can be for both you and your pal.

If you are uncertain whether or not you want to switch your dog’s diet to a 100% homemade one – start small with baby steps and throw in a cooked egg or a few slices of apple in with their food and see how they like it and then expand little by little.

The nice thing about feeding your pup the food you make is that you can see results or benefits within a few days. Depending on how much fresh food you introduce, their coats will be shinier, their energy levels more balanced and their attention more focused (especially at mealtime!).  You will also be able to monitor their health by what’s going in and what’s coming out.  We have to pick up after Indie, since we live in the city so it’s a good opportunity to tell if everything is in balance and processing well. If her waste is runny or mucousy-looking rather then firm and solid then we know an ingredient is upsetting her stomach lining and we can quickly recall and identify which ingredients we’ve recently fed her and can adjust her fresh foods from there.

 

All in all, we hope that making your own dog food will be fun and enjoyable for both you and your pup.  If you already make your own homemade dog food, please share your story in the comments section below so that we can continue to learn together and create delicious meals for our wonderful companions. Indie is ALWAYS ready to test out a new recipe!

Cheers to our canine pals and to all the fresh dinners they inspire. Happy cooking!