Recipe of the Month Archive

December 2009

Liver Licks Saute
Recipe by Audi Donamor, courtesy of Animal Wellness Magazine, December 2008

Ingredients:
1/2 cup raw liver, chopped
2 Tablespoons filtered water
1 Tablespoon potato flour
1 clove garlic, finely minced
1/2 teaspoon tumeric

Combine all ingredients in a small cast iron pan.
Gently saute on medium heat. This recipe takes less
than 5 minutes to prepare, but make sure it has cooled right down before serving.

 

November 2009

Coconut Curry Cake With Wild Salmon
Recipe by Audi Donamor, Courtesy of Animal Wellness Magazine, December 2008

Ingredients:
4 cups coconut flour
4 cups filtered water
1/3 cup olive oil (+ olive oil for cookie sheets)
2 eggs
2 tins wild salmon
1 teaspoon tumeric
1 teaspoon garlic
1 teaspoon ginger
Dried cranberry essence or finely minced unsulphered sun-dried cranberries
Antarctic sea salt and kelp
Catnip leaves and flowers

Preheat oven to 350 degrees F. Lightly grease two cookie sheets with olive oil. Combine all ingredients in a mixer or blender. This recipe also whips up easily by hand!

Split the mixture between the two cookie sheets, then pat down so the dough has a flat surface. Gently score with a pizza cutter or a sharp knife. Place in preheated oven and bake for 20 to 25 minutes. Look for golden edges. Let the cakes cool completely before removing from cookie sheets. Be extra careful, as these cakes are like the finest holiday shortbreads—use a spatula. Before serving, sprinkle with cranberry essence, Antarctic sea salt and kelp, or catnip leaves and flowers. Cakes freeze well and also store well in containers. This recipe can easily be split in half and coconut flour used in combination with other flours.

 

October 2009

Gourmet Granola Bars
Recipe by Audi Donamor, courtesy of Animal Wellness Magazine, June 2009

Ingredients:
4 cups granola, with no added sugar or salt (e.g., one that contains only rolled oats, sunflower seeds, sesame seeds, and nothing else)
1/2 cup sugar
1/3 cup blueberry honey or other local honey
2 tablespoons butter (add a bit more and it will make mixing easier and step up the taste quotient)
2 tablespoons almond meal
1/4 cup unsweetened and unsulphured dried cranberries
1/4 cup wild unsweetened dried blueberries
1/2 cup unsweetened dehydrated shredded coconut
1/2 cup carob chips (do not use chocolate if you intend to share these bars with your dog!)

Try to use organic ingredients whenever possible.
Heat the sugar, honey and butter in a large saucepan over medium heat, stirring until the mixture comes to a boil. Quickly add the remaining ingredients and combine well. Turn out mixture into a greased 9"x13" Pyrex dish, flatten with a spatula, and cut into squares using a sharp knife. Cool completely—put in the fridge to speed the process. Then wrap squares in waxed paper; for freezing, wrap once more in tinfoil or Saran wrap.

 

September 2009

Doggone Great Granola
Recipe by Audi Donamor, courtesy of Animal Wellness Magazine, June 2009

Ingredients:
1/4 cup hemp seed butter or almond butter
1/4 cup apple butter, made with whole apples and apple juice
1/3 cup local honey
4 cups granola with no added sugar or salt (an example of a simple granola
is one that contains only rolled oats, sunflower seeds, sesame seeds and nothing else)
2 tablespoons almond meal
3 tablespoons fruit oil
(e.g. blueberry, cranberry or pumpkin) or vegetable oil
1/4 cup carob powder
1/2 cup unsweetened dehydrated shredded coconut
1/4 cup wild dried blueberries
1/4 cup unsweetened unsulphured dried cranberries
1 teaspoon cinnamon

Try to use organic products whenever possible. Heat the hemp and apple butters and the honey in a large saucepan over medium heat, stirring until the mixture comes to a boil. Quickly add the remaining ingredients and combine well. Turn out mixture into a greased 9"x13" Pyrex dish, flatten with a spatula, and cut into squares using a sharp knife.

Cool completely—to speed the process put the dish in the fridge. Then wrap squares in waxed paper; for freezing, wrap once more in tinfoil or Saran wrap. Granola bars are perfect for the road or trail. As an alternative, you can make crunchy granola for you and your dog. Simply line a cookie sheet with parchment paper, turn out your granola mixture on the cookie sheet and bake in a pre-heated 200 degree Fahrenheit oven for an hour.

 

July 2009

"Bottom Line" Oatmeal Treats
Recipe by Audi Donamor, courtesy of Animal Wellness Magazine, June 2009

These treats are claming to the gastrointestinal system and contain ingredients that can help alleviate motion sickness.

Ingredients:
4 cups whole oat flour
1 tablespoon cinnamon
1 tablespoon carob powder
3 cups unsweetened applesauce
1 teaspoon of ginger (if your dog experiences motion sickness; a 500 mg capsule of ginger is perfect, or try ginger snaps or crystallized ginger)

Try to use organic products whenever possible. Combine all dry ingredients in a large bowl. Add the applesauce, mixing until the dough pulls away from the sides of the bowl.

Line a cookie sheet with parchment paper, lightly sprinkle with flour, then roll out the dough to 1/4" thickness. Using a pizza cutter or sharp knife, score the dough to make treats of any size and shape you want. Place in the oven. Turn on the oven to 350 degrees F. Once the oven is up to temperature, turn it down to 175 degree F and leave the treats to slowly bake for two hours, or until they are bone hard. Remove from the oven and cool completely before storing in a cookie jar or Ziploc bag.

 

June 2009

Billie's Bars
Recipe by Audi Donamor, courtesy of Animal Wellness Magazine, April 2009

4 cups large flake oats
2 cups oatmeal (you can also use coconut flour or fruit fiber flour)
1 tablespoon carob powder
1/4 cup cold pressed sunflower oil or other cold pressed oil of your choice
2 tablespoons unsulphured blackstrap molasses
4 tablespoons local honey (you can also replace 2 tablespoons of honey with apple butter, almond butter, or hemp seed nut butter)
1 teaspoon Manuka healing honey
4 free range whole eggs
1 cup sun dried unsulphured cranberries or 1 1/2 cups fresh chopped cranberries, or other dried unsulphured fruits of your choice
1 cup boiling filtered water

Use organic ingredients whenever possible. Preheat over to 350 degrees. Lightly oil or line a 9"x12" baking dish with parchment paper. Combine all ingredients in a large mixing bowl, except the boiling water. Add the boiling water a little at a time, and continue to blend ingredients until all the water has been absorbed.

Spoon mixture into baking dish and press down with the back of a wooden spoon until the surface is even. This will make scoring easier after baking. Bake in preheated oven for 45 minutes. Remove from oven and score into bars with sharp knife. Cool completely before storing in an airtight container or Ziploc bag.

 

May 2009

"Apple of My Eye" Fruit Crisp
Recipe by Audi Donamor, courtesy of Animal Wellness Magazine, October 2008

4 red apples, diced
1/2 cup pure fruit juice
2 tablespoons extra virgin blueberry oil
2 tablespoons extra virgin cranberry oil
2 tablespoons local honey
1/4 cup whole oat flakes
1 tablespoon whole blueberry flour *
1 tablespoon whole cranberry flour *
1 tablespoon whole cranberry essence, or finely sliced sun dried, unsulphured cranberries
2 teaspoons Saigon cinnamon
1 tablespoon finely ground Brazil nuts (optional)

*If unavailable in your area, whole fruit flours can be replaced with another flour of your choice, e.g., whole oat flour, spelt flour.

Choose locally grown organic products whenever possible. Preheat overn to 350 degrees F. Combine all ingredients in a Pyrex or baking dish. Bake for 60 minutes. Cool and store.
Top with goat yogurt for an extra special taste sensation.

 

April 2009

Dental Delights

Recipe by Audi Donamor, courtesy of Animal Wellness Magazine, February 2009

2 cups cooked chicken giblets (hearts, liver, gizzards)
2 garlic cloves
1 tablespoon dried oregano
1 tablespoon fresh parsley
1 tablespoon cold pressed oil, e.g., olive, hemp, cranberry, blueberry
1 whole egg
1 1/2 cups stone ground whole grain flour, e.g., oat and spelt, or choose alternative flours, like hemp or quninoa, an ancient gluten free grain that contains more calcium than milk
1/4 cup cranberry essence or finely minced sun-dried unsulphured cranberries
1 egg white
Parmesan cheese

Place chicken giblets in a pot and cover with filtered water. Bring the water to a boil, then turn down to simmer for 20 minutes. Preheat over to 350 degrees F. Cover two cookie sheets with parchment paper for easy clean-up. In a food processor or blender, com bine all the ingredients except the flour.

Blend until you have a thick paste. Ad the flour slowly, so it's well incorporated into the "paste." Add a bit more oil or filtered water if your dough is too dry, or add a bit more flour if you find it's too wet.

Dust your hands with flour and sprinkle it on a board or counter top. You can use oatmeal in place of flour. Knead the dough well, and then roll it out to about 1/4" in thickness. This part is particularly easy if you roll out the dough on a piece of floured wax paper or parchment paper. Cut the dough into desired shapes and sizes, or take small pieces of dough, roll out to the thickness of a pencil and cut into small treats, like biscotti, that make a great training treat.

Place cookie sheets in preheated oven and bake for 30 minutes. Turn the oven down to 200 degrees F and remove the cookie sheets from the oven. Beat or whisk the egg white until soft peaks begin to form. Baste the biscuits with the egg white, then liberally sprinkle them with Parmesan cheese. Return the biscuits to the oven and bake for another 45 minutes. Turn the oven off and leave the biscuits until they are completely cooled.

This recipes yields more than 50 medium sized biscuits. It can easily be doubled. The biscuits store well in the refrigerator and also freeze well.

 

March 2009

Jazzy Jambalaya

Recipe by Audi Donamor, courtesy of Animal Wellness Magazine, October 2008

2 pounds ground meat
1/4 to 1/2 cup liver, minced
1 cup Thai jasmine rice, organic brown rice flakes, or finely grated sweet potato
3 cups stock of your choice
2 cups vegetable and fruit puree (eg. green beans, celery, zucchini, carrots, blueberries, cranberries)
1 cup tomato puree
l large fresh Shiitake mushroom or 1 heaping teaspoon of Shiitake powder
1 clove garlic, finely minced
1/4 cup extra virgin olive oil
1 teaspoon Antarctic sea salt with kelp
1 teaspoon tumeric
1 teaspoon Saigon cinnamon

Choose locally grown organic products whenever possible. Bring stock to a boil in a large pot. Add rice, gently stirring to avoid sticking, and then turn heat down to simmer, cover the pot, and leave for five minutes. Add the remaining ingredients, combine thoroughly, bring heat back up to a gentle boil, then cover the pot and turn the heat back down to simmer for 40 minutes. Cool, then transfer to containers for storage in the refrigerator or freezer. Your dog will love a fresh sprinkling of parsley before serving, while your cat will love a little catnip.

 

February 2009

Carob Liver Brownies

Recipe by Audi Donamor, courtesy of Animal Wellness Magazine
December 2008

1 cup goat yogurt or Balkan style yogurt
1 cup fresh pureed liver, e.g. chicken, beef, ostrich
1/2 cup hemp seed flour
1 1/2 cups whole oat flour
2/3 cup filtered water
1 teaspoon pure vanilla extract
1 teaspoon salt (optional)
1 tablespoon carob powder
1 teaspoon baking powder

Preheat oven to 350 degrees F. Lightly grease a square cake pan or line with parchment paper. In a bowl combine the whole oat flour and hemp seed flour with water, until you have a smooth consistency. Add the yogurt and liver, and mix well. Add remaining ingredients, making sure they are all well incorporated. Pour into cake pan. Bake for approximately 25 minutes, or until the top is dry to the touch and springs back when you touch it with a finger. Cool completely before serving. Store in refrigerator, or cut into small squares and freeze. For extra holiday cheer, ice cake with low fat cream cheese, and decorate with fresh cranberries and parsley.

 

January 2009

Fresh and Friendly Frittata

Recipe by Audi Donamor, Courtesy of Animal Wellness Magazine, August 2008

Ingredients:

3/4 cup artichoke hearts, finely chopped (choose artichokes canned in water)
1 clove garlic, finely minced
3 free range eggs
2 tablespoons cold pressed extra virgin olive oil (butter can also be used)
1/4 teaspoon tumeric
1/4 teaspoon sea salt
1 tablespoon fresh oregano or 1 1/2 teaspoons dried
1 cut grated goat cheese
1/4 cup whole grain oat flour or artisan whole grain bread crumbs

Preheat oven to 350 degrees F. In oven-to-table cookware, whisk eggs and goat cheese together, then add remaining ingredients, making sure to mix thoroughly. Sprinkle with extra dried oregano just before placing in the oven. Bake 20 to 25 minutes, or until the center of the frittata is set and the top is lightly golden. Cool to room temperature, and just before serving, sprinkle with fresh wheat grass and/or parsley. Store in refrigerator or freezer.

 

December 2008

Truffles

Recipe by Audi Donamor, courtesy of Animal Wellness Magazine, December 2007

Ingredients:

1 cup peanut butter, with no added salt or sugar
1 cup oatmeal
1/2 cup carob powder
1/2 cup goat milk
oatmeal
unsweetened coconut

Line a cookie sheet with parchment paper. Combine peanut butter, oatmeal and carob powder. Form into small balls. Lightly dip in goat milk and roll in oatmeal or coconut and place on a cookie sheet. Place in refrigerator until serving. For extra holiday flair, top each truffle with a sun dried cranberry. The truffles freeze beautifully in Ziploc bags.

 

November 2008

Turkey and Sweet Potato Savory Loaf

Recipe by Audi Donamor, Courtesy of Animal Wellness Magazine, December 2007

Ingredients:
1 lb ground turkey thigh
1 cup shredded sweet potatoes or yams
1 egg, lightly beaten
1/2 cup fresh parsley, finely chopped
12 cup fresh cranberries, finely chopped
1 clove garlic, finely minced or grated
1 cup homemade chicken or vegetable stock

Preheat oven to 350 degrees F. Lightly grease a loaf pan or special holiday cake pan and line it with shredded sweet potatoes or yams. Lightly sprinkle minced garlic on top. Add 1/2 cup of stock. Pour lightly beaten egg on top. Sprinkle 1/4 cup of parsley over the mixture, and then add 1/4 cup of the cranberries. Distribute ground turkey evenly over mixture. Add the remaining 1/2 cup of stock. Add the remaining parsley and cranberries. Gently press down mixture with a spatula. Place pan in a preheated oven for 1 hour. Cool completely before slicing and serve. Don't forget to garnish!

 

October 2008

Tuna Tasty Treats

Ingredients: 
1 cup rolled oats (like Quaker)
1 cup cornmeal
1 teaspoon flax seed, ground
1/4 teaspoon baking powder
1 small can tuna or salmon
1/3 cup water (or as needed)

Preheat oven to 350°F.  Spray Cookie Sheet with cooking spray oil.  Grind flax seeds, set aside.  Grind oats to a coarse flour, set aside.  Put the tuna in your food processor beaker and pulse until smooth.  Add all other ingredients and pulse on and off until mixture comes together to form a ball. If mixture is too dry, add more water a teaspoon at a time.  Turn out dough onto a lightly floured work surface and kneed until the dough is soft, about 1 minute.  Roll out to a thickness of about 1/4".  Cut into shapes using a cookie cutter dipped in flour.  Place on greased cookie sheets. Bake treats for about 20-25 minutes or until firm and nicely browned. Cool treats on a wire rack.

Storing Dog Treats: In general you should store dog treats the same way you would homemade people cookies.  That being said, there are two main variables that determine storage time—the amount and type of fat in the recipe and your local weather conditions.  If your recipe uses fats such as butter, or meat bits or juices then it will be more prone to rancidity than a recipe that uses some vegetable oil or shortening.  Your treats may mold or spoil much faster in humid or very hot climates. 

Refrigeration and Freezing: Refrigeration will prolong the life of more fragile dog treats. Make sure to store in a tightly sealed container or zip lock bag.  You can also freeze most treats in zip lock freezer bags.  Allow to thaw completely before use.

 

September 2008

Salmon Dog Food Dinner
Courtesy of Gourmetsleuth

Ingredients: 
1 can of salmon (bones removed)
1 egg beaten
3 tablespoons cornmeal
1 potato
1 carrot
1 stick celery

Combine salmon, egg, and cornmeal and mix well, form into patties, and coat them with a little more cornmeal. Fry in a tiny amount of canola oil until brown on both sides. Chop patties into small bites and stir together with chopped and boiled vegetables. A spoonful of cottage cheese may be stirred in for moisture if desired.

 

July 2008

Alexander's Peanut Butter Dog Biscuit Treats

Recipe by Sherilyn Schamber

Ingredients: 
1 1/2 cups water
1/2 cups safflower oil
2 medium eggs
3 tablespoons peanut butter (sugar free, creamy)
2 teaspoons vanilla
1 1/2 cups whole wheat flour
1 1/4 cups unbleached white flour
1/2 cups cornmeal
1/2 cups rolled oats
Additional flour for rolling

Preheat oven to 400 F.

Mix water, oil, eggs, peanut butter, and vanilla with a wire whisk. Add flours, cornmeal, and oats. Combine with a mixer.

Take one-third of the dough and place on a floured surface. Flour top of dough. Gently knead, adding more flour as necessary to form a pliable dough (This will require a substantial amount of flour). Roll out to 1/2 - 3/4 inch thickness and cut shapes using cookie cutters. Repeat until all dough is used.

Place on an ungreased baking sheet. Bake at 400 F, 20-25 minutes, depending on thickness of biscuits . Leave in oven 20 minutes after turning oven off to crisp. Store in an airtight container.

Storing Dog Treats:

In general you should store dog treats the same way you would homemade people cookies.  That being said, there are two main variables that determine storage time—the amount and type of fat in the recipe and your local weather conditions.  If your recipe uses fats such as butter, or meat bits or juices then it will be more prone to rancidity than a recipe that uses some vegetable oil or shortening.  Your treats may mold or spoil much faster in humid or very hot climates.

Refrigeration and Freezing: Refrigeration will prolong the life of more fragile dog treats. Make sure to store in a tightly sealed container or zip lock bag.  You can also freeze most treats in zip lock freezer bags.  Allow to thaw completely before use.

Courtesy of Gourmetsleuth.com

 

June 2008

Chow Chow Chicken

Ingredients: 
2 chicken thighs – or white meat
1 stalk celery – sliced thick
3 carrots – peeled & halved
2 small potatoes – peeled & cubed
2 cups rice – uncooked

Place chicken pieces in a large pot.  Cover with cold water (5-6 cups).  Add carrots, celery and potatoes to water.  Cover and simmer on low heat for about 2 hours until chicken becomes tender.  Add the rice. Cook and cover over low heat for 30 minutes until the rice is tender and most of the liquid is absorbed.

Remove soup from heat.  Pull the chicken meat off the bone and discard bones.  Return shredded pieces to the pot and stir well. Let cool.  Store in the refrigerator or freezer.

Courtesy of DogInfoSecrets.com

 

May 2008

Vegetable Stew

Ingredients:
3 Tbsp olive oil
1 garlic clove, crushed
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 medium eggplant, peeled and cubed
1 large can (24 oz) tomatoes, cut up (save juice)
1 tsp basil or oregano

Heat oil, add garlic and saute 2-3 minutes till soft. Add all of the vegetables & tomatoes. Mix. Bring to boil. Then lower heat and simmer for 30 minutes. Add seasoning and simmer for 15 more minutes. Let cool.

From Maria Dearborn and thepoop.com

 

April 2008

Meatball Mania

1/2 pound ground beef
2 tablespoons grated cheese
1 carrot—finely grated
1/2 teaspoon garlic powder
1/2 cup breadcrumbs—whole wheat is best
1 egg, beaten
1/2 tablespoon tomato paste

Preheat oven to 350 degrees. Combine all ingredients together. Mix thoroughly. Roll into meatballs—whatever size is best for your dog.

Place on a cookie sheet sprayed with non-fat cooking spray. Bake for 15-20 minutes, or until they are brown and firm.

Cool and store in the fridge or freezer.

Courtesy of DogInfoSecrets.com

 

March 2008

Basenji Stew
Yield: About 8 cups

4 small parsnips—may substitute kohlrabi
2 whole yellow squash, cubed
2 whole sweet potatoes, peeled and cubed
2 whole zucchini, cubed
5 whole tomatoes, canned
1 can (15 oz) garbanzo beans—may substitute chickpeas
1/2 cup couscous
1 teaspoon ground coriander
1/2 teaspoon ground tumeric
1/2 teaspoon ground ginger
1/4 teaspoon ground cumin
3 cups water—may substitute 3 cups chicken broth

Combine all ingredients in a large saucepan. Bring to a boil, lower the heat and simmer until vegetables are tender, about 30 minutes. Place over brown rice, or barley, and serve.

Courtesy of DogInfoSecrets.com

 

February 2008

Healthy Cornucopia For Dogs
Yield: About 8 cups

1/2 cup brown rice
1/2 cup celery, coarsely chopped
1/2 cup carrots, coarsely chopped
1/2 cup acorn squash (or yellow squash), coarsely chopped
1/2 cup tofu
1/2 cup portabella mushrooms, coarsely chopped
1 Tablespoon tamari (or natural soy sauce)
Dash of oregano
Dash of rosemary
4 to 6 cups spring water

Combine all the ingredients in a stainless steel pot with enough water to cover. Bring to a boil, then lower the heat, cover and simmer for 1 hour, or until rice is tender. Remove from the heat and let cool. Serve at room temperature topped with one or all of the following condiments: Parmesan cheese, yogurt, a sprig of parsley, one teaspoon crushed garlic and one teaspoon freshly grated ginger. Using ziplock bags, or plastic yogurt containers, make up meal-sized portions and freeze whatever you don't use within 3 or 4 days.

Reprinted from the book The Whole Pet Diet: Eight Weeks to Great Health for Dogs and Cats with permission from Andi Brown

 

January 2008

Here's a hearty stew for those cold winter months. My dogs—Max, Tallulah and Josie—gobble it up.

Spot's Stew
Yield: 20 cups

2 1/2 pounds whole chicken or turkey (bones, organs, skin, and all)
1/4 cup chopped fresh garlic
1 cup green peas
1 cup coarsely chopped carrots
1/2 cup chopped zucchini
1/2 cup coarsely chopped yellow squash
1/2 cup coarsely chopped green beans
1/2 cup coarsely chopped celery
1 tablespoon kelp powder
1 tablespoon dried rosemary
11 to 16 cups spring water

For dogs only: Add 8 ounces whole barley and 6 ounces rolled oats, and adjust the water content to a total of 16 cups or enough to cover the ingredients (I don't recommend the grains portions for cats).

Combine all ingredients in a 10-quart stockpot (stainless steel, please) with enough water to cover. Bring to a boil, then turn down the heat as low as possible and simmer for 2 hours (the carrots should be quite soft at the end of the cooking time). Remove from the heat, let cool, and debone the chicken. With an electric hand mixer, or using a food processor and working in batches, blend all the ingredients into a nice puree; the stew should be slightly thicker for dogs and more soupy for cats. Using ziplock bags or plastic yogurt containers, make up meal-sized portions. Refrigerate what you'll need for three days and freeze the rest. Be sure and seek your pet's advice on ideal meal sizes.

Reprinted from the book The Whole Pet Diet: Eight Weeks to Great Health for Dogs and Cats with permission from Andi Brown

 

December 2007

Dog Show Treats

1 lb. chicken livers
2 eggs
2 Tbsp. molasses
1 1/2 cup cornmeal
1/4 tsp garlic powder

Preheat oven to 400 degrees. Grease a 9x9 inch pan.
Puree liver, eggs and molasses in processor. Add remaining ingredients and mix well.
Pour into pan and bake 25-30 minutes until dark brown and shiny. Cool and break into bite-sized pieces. Refrigerate. Freeze extras.

Cat Treats

1 cup whole wheat flour
2 Tbsp. wheat gern
1/4 cup soy flour
1/3 cup dry milk
1 tsp catnip
1/3 cup milk
2 Tbsp. butter
1 egg
1 Tbsp. unsulfered molasses

Mix dry ingredients. Add remaining ingredients and mix well. Roll on a greased cookie sheet.
Cut into bite-sized pieces and bake at 350 degrees for 20 minutes.
Let cool. Store in an airtight container.

 

November 2007

Why not treat your pet to a special home cooked meal once in a while? Here's a healthy recipe that should please both you and your pet.

Start with a small amount of vegetable oil in a pan.

Add: 3/4 cup cooked, skinless chicken
2 1/4 cups cooked brown rice
1/4 cup cooked peas
1/4 cup cooked pumpkin

Mix, heat and serve.

This recipe is for a 75-pound dog so feed smaller dogs accordingly. Leftovers can be placed in an airtight container and kept in the fridge for a few extra meals.

Reprinted with permission from Susan Peters at hubpages.com. The recipe is from Julia Neva.