Homemade Dog Food Recipe

How to Give Up on the Kibbles and Bits Dog Diet and Embrace Nutrition

Photo of Kelly R. Smith   by Kelly R. Smith
Homemade dog food ready to serve
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I guess there’s no sugar-coating it; I do dote on my dogs. Which is not such a bad thing. Heck, I like dogs more than I like most humans. Cats? Not so much. But dogs? Yep. I am always looking for ways to make things better. Already I have gotten away from store-bought treats an make them chicken jerky in my food dehydrator.

So the next step? Well, She-Who-Must-Be-Obeyed read an article about all the bad stuff that goes into your favorite Kibbles-n-Bits type of commercial dog food. It’s pretty crazy. What the heck is a meat by-product anyway? If it is not meat, just say so. Well, long story short, a bit of research and imagination got me to this first stab at a homemade dog food recipe.

Homemade Dog Food Ingredients

This is my first take at the recipe and it is subject to change according to my ever-changing whims. Note however, there was nary a complaint when I served it up!

  • 2 cups brown rice
  • 1 lb. ground turkey
  • 6 cups water
  • 1 Tbsp fresh rosemary
  • 2 lbs. broccoli, carrots, cauliflower (in a frozen bag or regular produce, your choice)
  • one chunk of ginger, grated, about as big as your thumb.
  • 2 oz. olive oil
  • 1 lb. chicken livers
  • omega 3 source, I just threw in a few capsules
  • pumpkin seeds, about 30 or so

Preparation

This is simple. Just put your very large sauce pan or Dutch oven on the stove and cook everything together. The dogs really don’t care but the meat should be well-done.



I hope you and your dogs will enjoy this homemade dog food recipe. As with all my culinary concoctions, feel free to adapt and make substitutions. Life is good. Appreciate the pups.

Further Reading



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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

No-Knead Skillet Focaccia

This Organic Italian Bread is Suitable for a Dipping Sauce or As-Is

Photo of Kelly R. Smith   by Kelly R. Smith
No-knead skillet focaccia
No-knead skillet focaccia
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Focaccia is a flat oven-baked Italian bread similar in style and texture to pizza; in some places, it is called “pizza bianca”. Focaccia can be served as a side dish or as homemade sandwich bread.

This recipe is rich with olive oil (which keeps it extra moist), topped with fragrant lemon zest, Parmesan cheese, and rosemary, and baked in a skillet to give it a perfectly golden, crispy crust.

You will be using an oven-safe skillet for this recipe. A cast iron skillet is best for achieving a super-crispy crust (and an effort-free way of getting a bit more iron into your diet)), but any oven-proof skillet will work.

Focaccia Ingredient List

Note: Use organic ingredients whenever possible.

  • 2 cups whole wheat flour
  • 1/2 teaspoon pink or Himalayan salt
  • 1/2 cup flaxseed meal
  • 1 package Fleischmann’s RapidRise yeast (or comparable)
  • 1 cup lukewarm water
  • Extra-virgin olive oil, as needed
  • 2 teaspoons coarsely chopped fresh rosemary leaves (straight from my herb garden)
  • 2 teaspoons fresh lemon zest (I just picked one off my Improved Meyer Lemon tree in my garden)
  • 1/2 cup Parmesan cheese, shredded
  • Chopped fresh basil to taste, if desired


Preparation Steps

  1. If you have a food processor, put the flour, salt, and yeast in it, fitted with the blade attachment, and pulse to combine. Add the water and 2 tablespoons of the oil. Pulse until a rough ball of dough forms, about 15 (2-second) pulses. If you don’t have one, mix by hand in a mixing bowl.
  2. Drizzle 2 teaspoons oil in a large bowl. Flour your hands, scoop the dough out of the food processor, and form into a smooth ball. Put the ball of dough in the oiled bowl and turn it so it’s coated on all sides. Cover the bowl with plastic wrap or a kitchen towel and let it sit at warm room temperature for 2 to 3 hours.
  3. Drizzle 1 teaspoon of the oil into your cast iron or other ovenproof skillet and rub it well over the bottom and sides. Punch down the dough and place the dough in the skillet. Coax and stretch the dough to cover the bottom of the skillet until it reaches all the way to the edges. Cover with plastic wrap or a kitchen towel and let it rest at warm room temperature for 30 to 40 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 450°F.
  4. Lightly dimple the surface of the dough with 2 knuckles. Drizzle the remaining 1 tablespoon of oil over the dough so that it pools in some of the indentations and lightly coats the rest of the surface. Sprinkle with the rosemary, lemon zest, Parmesan cheese, basil if you opted for it, and a bit more salt if desired. Of course, if you have high blood pressure, don’t.
  5. Place your skillet in the oven and immediately turn the heat down to 400°F. Bake until lightly golden-brown. Start checking at 20 to 25 minutes but it may take longer than that.
  6. Remove your skillet from the oven and cool for at least 15 minutes before slicing and serving. Focaccia is best eaten when warm, but is also good at room temperature. If the crust gets too soft, reheat in a 350°F oven to crisp it up.



See, making no-knead skillet focaccia is a breeze, although it sounds very ooh-la la and exotic. The grocery store certainly prices it that way. But, throw off your consumer price shackles and make your own. Don’t be afraid to modify and experiment.

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Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Recipe: Chicken Jerky for Dog Treats

Save Money with a Sharp Knife and a Food Dehydrator

by Kelly R. Smith

Chicken jerky in dehydrator for dog treats
Chicken jerky in dehydrator for dog treats
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I know, you are probably looking at this and saying, “What? Chicken jerky for dog treats? Is that not just a wee bit indulgent?” Sure you’re right, but hear me out. It’s all about the money and the nutrition. Dog treats are like mattresses; the mark-up on them is outrageous for such a common commodity. Why? Because they can get it. And the nutrition? Just look at the ingredient list on the box. Now look at the ingredient list on a package of raw chicken pieces. No contest.

I have tested this out on our four rescue dogs Eddie, Frankie, Maggie, and Sammie. Why do their names all end with “ie?” I don’t know; another mystery of the universe. Anyway, offering them a commercial treat in one hand and a homemade one in the other, they choose my cuisine every time. Not to pat myself on the back, of course.

What You Need to Make Chicken Jerky

This is fairly easy. You will need a food dehydrator. Depending on the size of your dehydrator you will need skinless chicken pieces. For example, I use an Ivation 6-Tray Food Dehydrator. It’s a commercial version, but reasonably priced. It holds about 2 pounds of chicken. Or beef. Or lots of sliced apples. You get the idea. Yes, this is most likely a model that a prepper or homesteader would invest in. You will also need a very sharp knife and a large cutting board.

Making the Jerky

The process here is straightforward. In fact, it is the same as my teriyaki beef jerky recipe, omitting the marinade overnight step. Of course, if you are making it for you, knock yourself out. Better still, make 3 trays for Fido and 3 for you. That’s called humane, I believe.

Make the slices about 1/4 inch thick. As far as length of the strips go, 3 inches is good. Dogs are more into the dog treat itself, not the specific size. Arrange slices on your dehydrator trays, allowing some space between pieces for air circulation. Set the timer for 8 hours but begin checking it at 6 hours. You will know when it is done but the longer you go the crunchier it will be. That’s up to you and your furry friend. The picture below is our “done.” Compare it to the raw picture at the top of this page.

Dehydrated chicken jerky, preserved and ready to eat
Dehydrated chicken jerky, preserved and ready to eat

That’s about all there is to making chicken jerky for dog treats. Store them in the refrigerator and be generous. Your pup may even deign to share with you… if you’re a good human.

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Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Ham and Onion Quiche Recipe

Perfect for Breakfast, Brunch, or Dinner

by Kelly R. Smith

Ham and onion quiche served up
Ham and onion quiche served up!
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Who doesn’t like quiche? It’s easy to make, versatile, and works for any meal. How about after a long weekend workout or a post New Years Eve brunch? The ingredient list is easy to procure if you don’t already have it on hand. As far as ingredients and spices go, there’s no limit that I’ve found. All you really need are eggs and cheese. Heck, you don’t even need a crust if you are on a low-carb regimen like the Atkins diet. To explore a broad range of possibilities, check out a quiche cookbook. But I digress. Let’s jump into my ham and onion quiche recipe.

Quiche Ingredients

  • 1 frozen pie crust, thawed, or make your own
  • 6 large eggs
  • 3/4 cup milk (whole milk is richer)
  • Kosher or pink salt to taste
  • Freshly-ground pepper to taste
  • 1 1/2 cup chopped cooked ham
  • 1 1/2 cup shredded cheese (I used Parmesan last night, but it’s your call.)
  • 1 or 2 green onions, chopped (hint: reserve the root section with about 3/4 inch of the onion. Plant it in a pot or your herb garden, roots down, covered with 1/2 inch of soil. 99% chance it will sprout.)


Ham and onion quiche done!
Ham and onion quiche done!

Preparation Steps

  1. Preheat oven to 375⁰ F.
  2. Whisk together eggs, salt, pepper, and milk, in a mixing bowl.
  3. In the crust, make 2 layers; each has half of the ham, half of the green onions, and 1/2 cup cheese.
  4. Pour the egg mixture over it evenly.
  5. Sprinkle the remaining cheese over it evenly. Note: as you see in the picture above, I used an oven-safe skillet to hold the pie tin because it was SO full. If you have egg mixture left over, that’s OK; cook it up separately. Waste not, want not.
  6. I baked mine for an hour to perfection; I suggest you start checking after about 40 minutes. If the top jiggles when you shake it, it’s not done.
  7. Remove, cool for a few minutes, and enjoy!


That’s all there is to this easy ham and onion quiche recipe. It may be fairly basic but it’s not hard to see the many possible variations you can come up with depending on your mood. I’m a big believer in experimentation in the kitchen.

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Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Easy Homemade Mac and Cheese Recipe

Comfort Food Your Kids Will Eat

by Kelly R. Smith

Homemade mac and cheese comfort food
Homemade mac and cheese comfort food
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This Homemade mac and cheese is one of the favorite comfort foods in our humble abode, right up there with my ranch dressing cheeseburger. Even picky kids love it so you can slip in some vegetables if you like (hint, hint). It takes a little longer to make than that boxed stuff, but you have to ask, what is that yellow powder anyway? Soylent yellow? As with all recipes, I use as much organic ingredients as possible, and out of my own garden when possible.

Mac and Cheese Ingredients

  • 1 lb. rigatoni or the pasta shape of your choice. I like whole wheat but hey, you’ve got to get the kids to eat it, right?
  • Organic butter for your baking dish
  • 2 cups Half-and-Half
  • 1/2 lb. mozzarella cheese cut into 1/2” squares or shredded
  • Kosher or pink salt to taste
  • Freshly-ground pepper to taste
  • 2 cups of grated Parmigiano-Reggiano cheese if you can find it + a hand-full; I sometimes substitute shredded Swiss for the Reggiano
  • 7 Roma tomatoes, diced
  • 35 organic basil leaves, cut into strips, more or less according to your taste. This is just one more reason to keep an organic spice garden. If you don’t have, or can’t find, fresh basil, use basil paste.
Fresh organic basil leaves
Fresh organic basil leaves


Preparation

  1. Cook your pasta to al dente texture.
  2. Preheat your oven to 375 degrees.
  3. Drain your pasta and rub organic butter liberally in a 9” X 13” Pyrex® baking dish and add the pasta.
  4. In a saucepan, combine the mozzarella, 2 cups of Parmigiano-Reggiano, and Half-and-Half.
  5. Simmer, stirring often, until it’s a nice gooey mess!
  6. Add the salt and pepper to taste. Salt with caution if you have high blood pressure.
  7. Turn off the heat; stir in the tomatoes and basil.
  8. Pour the mixture all over the pasta and mix it in.
  9. Top with the hand-full of Parmigiano-Reggiano.
  10. Bake for 18 minutes, spoon it out, and enjoy!.


One of the things I like about this recipe is the fact that there a multitude of different ways to modify your ingredients, depending on the whims of you and your family. For example, how about changing up your cheese? Adding blue cheese will give the dish a funky edge that goes well with a red wine. The shape of the pasta? Adding in your favorite spices? It’s your call with this easy homemade mac and cheese recipe.

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Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Panama Canal Zone Johnny Mazetti Recipe

by Kelly R. Smith

Canal Zone style Johnny Mazetti
Canal Zone style Johnny Mazetti
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A lot of people will tell you that this dish originated in Columbus, Ohio, but it is safe to say that no group of people have enjoyed it as much as Zonians. Some variations on the name are Marzetti and Marzotti, but whatever you call it, it’s just the thing to wash down with a bottle Cerveza Panama (or Balboa or Atlas if you prefer; people seem to be polarized on this).

Following is my list the traditional ingredients, but when I put some things in parentheses, that just means that these are substitutions I have experimented with and enjoyed. You are encouraged to do the same. You won’t be the first or the last, and there are many variations out there. Who knows what old Johnny would say about that?

List of Ingredients (Organic where Possible)

  • 3/4 lb. grated cheddar cheese (or mix it up; I last experimented with half cheddar and half asiago)
  • 1 1/2 pounds lean ground beef
  • 1 large green bell pepper (or yellow or red)
  • 1 large onion, chopped (I like red onions)
  • As much minced garlic as you like
  • 1 16 oz. can of tomato sauce (or Pace Picante Sauce, hot or mild)
  • 2 celery stalks, chopped
  • 1 can of Arturo Sauce if you can find it; Amazon has it, (otherwise, 8 oz. can of tomato sauce)
  • 1 can of mushrooms (I prefer bulk shrooms; shiitake, baby bella, or portobello)
  • 1 8 oz. can of tomato paste
  • Black and/or green olives, with or without the juice, about 7 oz. total
  • 18 oz. package of egg noodles (or try my egg noodle recipe)
  • Optional: Hot peppers! (I said Panama, right? Aji chombo or habaneros works for me.)

Directions

Preparing Johnny Mazetti
Preparing Johnny Mazetti
  1. Cook the ground beef and vegetables in a large skillet.
  2. Add in all the sauces.
  3. Pre-heat your oven to 350 F.
  4. Add the olives and mushrooms.
  5. Remove from heat and cook the noodles.
  6. Mix it all together and place it in a 9” X 13” glass baking dish.
  7. Spread the cheese on top.
  8. Bake for 1 hour.
  9. Remove and enjoy.


This batch of Johnny Mazetti this size will serve 6 to 8 people, depending on appetite. This is a particularly good dish as a recovery food after a long run or after a hard workout. It is also one of those foods that gets better when reheated after being frozen or refrigerated; something about the flavors mingling together. It’s best served with cold beer or wine. Enjoy!

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Ranch Dressing Cheeseburger Recipe

by Kelly R. Smith

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Ranch dressing chesse burger
Ranch dressing chesse burger

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This recipe was updated on 12/29/20.

In our home the ranch dressing cheeseburger is the go-to sandwich when the mood hits for comfort food a la Americana. This recipe is just my humble twist on the old classic hamburger. The beauty of this dish is that the range of condiments and fixings is endless. As always, use organic ingredients whenever possible. Read on.

Ingredients

  • 1 pound ground beef. Or, ground bison if you’ve got deep pockets.
  • Buns; I prefer whole wheat.
  • Vegetables of your choice. In the photo above I used red onion, tomato, spinach, and a slathering of avocado on the bun that’s covered up.
  • Condiments of choice. That’s barbecue sauce you see in the photo. She-Who-Must-Be-Obeyed says it looks like burnt bun. Belay that misconception!
  • Cheese of choice. Mine was Swiss, hers was jalapeno jack.
  • 1 packet of ranch dressing powder. I suppose Hidden Valley is the standard but in my experience, the Kroger brand is the same thing for half the price. Dollars to donuts that it all comes out of the same factory.
  • 2 eggs
  • Salt and pepper to taste

Preparation

  1. Put the meat in a mixing bowl and crack the eggs into it. The reason for 2 eggs rather than one or none is that the ranch dressing powder will make the patties crumbly when you go to flip them. The eggs prevent that. Besides, who couldn’t use more vitamins and minerals? Just say no to nutrient deficiency.
  2. Open the packed of dressing powder and set aside within reach.
  3. Mix the meat and eggs well with your (washed) hands.
  4. Mix in the powder. Your hands are slippery by now; that’s the reason for pre-opening the packet.
  5. Form the patties. I like to make 1/3 lb. patties rather than 1/4 lb.
  6. Cook the patties in your preferred method, skillet, outdoor or countertop barbecue grill, or otherwise.
  7. Assemble your burgers and enjoy!


That’s all there is to my take on the ranch dressing cheeseburger recipe. I hope you like it. Here are a few more of my creations; I only post those that have been spouse-approved so no worries! Share with your friends.

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Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Shepherd’s Pie Skillet Recipe

by Kelly R. Smith

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Shepherd's pie skillet style
Shepherd’s pie skillet style

The weather is starting to cool off and that means two things — it is time for a flu shot and comfort food is the order of the day. This recipe for shepherd’s pie fills the bill nicely. Easy, frugal meals is just what we need as we spend more time at home because of the COVID-19 pandemic. One good thing about this meal is its flexibility. There are any number of substitutions and additions you can make. So, let’s get started.

Shepherd’s Pie Ingredients

  • 1 pound ground beef
  • 1 box Beef Pasta Hamburger Helper (or the flavor of your choice)
  • Hot water/milk called for on Hamburger Helper box
  • 1 1/2 cups frozen mixed vegetables, thawed
  • Hungry Jack mashed potatoes for 6 servings
  • Water and butter called for on mashed potatoes box for 6 servings
  • 1/2 cup shredded Cheddar cheese
  • Chopped parsley (amount to taste)

Preparation Steps

  1. Using a 10-inch skillet, cook beef over medium-high heat for 5 – 7 minutes, stirring often, until brown. Drain the grease. Stir in hot water, milk, sauce mix, uncooked pasta (from the Hamburger Helper box), and thawed vegetables. Heat to boiling, stirring frequently.
  2. Reduce the heat. Cover and simmer about 10 minutes, stirring frequently, until the pasta and vegetables are tender. Remove the pan from heat.
  3. Make the mashed potatoes as directed on box for 6 servings. Spoon and gently spread mashed potatoes over pasta mixture. Sprinkle with the cheese. Cover; let stand about 5 minutes or until cheese is melted. Sprinkle with parsley and serve.

That’s all there is to the shepherd’s pie skillet recipe. You can substitute a different type of cheese, type of Hamburger Helper, and add additional spices. It’s all good.

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Scrambled Eggs With Miso, Onions, and Spinach Recipe

by Kelly R. Smith

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Scrambled eggs with miso, onions, and spinach
Scrambled eggs with miso, onions, and spinach

This article was updated on 09/10/20.

The miso in these scrambled eggs gives it that very creamy rather than the usual “huge curd” appearance. What is miso? Basically, it’s a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji resulting in an umami-heavy paste.

This recipe serves one; if you are making it for a group, like for a potluck of Labor Day gathering, the ingredients are easy to adjust. This is a recipe that makes it is easy to stay with organic food and that’s what I suggest.

Ingredient List

  • 2 eggs
  • 1 tablespoon unsalted butter
  • 2 teaspoons white or red miso paste
  • 1/4 cup diced red onion
  • 1/2 cup finely-sliced spinach
  • 1/4 cup finely-sliced basil
  • Salt and pepper to taste
  • Amount of shredded cheese to your taste; I threw in 1/2 cup of Swiss (optional)

Update: Today I made this dish for lunch again. I added in 2 large cloves of garlic, minced, and 1 cup of red cabbage, cut up tiny. It came out great. The only drawback was when I cut up the garlic. She-who-must-be obeyed complained that it was burning her nose. But, but. it’s good for my high blood pressure!

Preparation Steps

  1. Crack the eggs into a mixing bowl.
  2. Whisk in the miso until well mixed.
  3. Whisk in the remaining ingredients (except the optional cheese; see step 8).
  4. Add the butter to a sauce pan or skillet.
  5. Heat at medium-low heat just until the butter is melted.
  6. Add the egg mixture.
  7. Use a wooden spoon to stir the mixture until just almost done.
  8. Remove the pan from the heat and add in the cheese.
  9. Continue to stir for a moment until done.
  10. Turn out onto a plate and enjoy!

Health Benefits of Miso

Most of us already know the nutrition benefits of eggs lots of protein, they raise HDL (the good cholesterol), they’re loaded with nutrients, many studies show that they lower the chance of a hemorrhagic stroke, and they offer lutein and zeaxanthin to help to keep you from getting eye diseases like cataracts. But what about miso?

  • Rich in probiotics.
  • Nervous system support.
  • Beneficial for women in early pregnancy (folate).
  • Vitamin K for bone strength.

So you can see that combining scrambled eggs with miso not only makes a great breakfast (breakfast tacos, anyone?) but a quick dinner after a long day. And the dish goes well with additional ingredients that are to your liking.

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References:



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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Teriyaki Beef Jerky Recipe

by Kelly R. Smith

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Beef jerky, ready to eat
Beef jerky, ready to eat

I love beef jerky and I suspect that I am not alone in that respect. But, there are three issues that I have with the commercial variety:

  • It’s too expensive.
  • The texture tends to be to hard.
  • God only knows what kind of chemicals and preservatives are used.

And that is one reason why I invested in a food dehydrator. Now I can make my own marinades and control the texture. I made a batch yesterday so my new appliance is paying for itself already. Next, I’m going to run a batch of apples. But here is the simple jerky recipe.

Beef Jerky Ingredients

  • 1 3/4 pounds of thin round sirloin tip. Any lean cut will do. Organic grass-fed is preferable. If you’ve got deep pockets, substitute bison. I know my sister will. That woman knows her food.
  • 1 12 oz. bottle of Lawry’s Teriyaki with Pineapple juice.
  • Spices to taste. I did not add salt due to my high blood pressure.

Jerky Preparation

Marinating beef for jerky
Marinating beef for jerky
  • Slice the meat thin. I prefer about 1/4″. Remember that the meat will shrink as it cooks. As for length, about 6″ is what I like but take into account the geometry and size of your food dehydrator. You will likely end up with some irregular pieces, but that’s OK; it’s jerky after all.
  • Put the slices in a container. The Pyrex dish you see above worked well.
  • Pour the marinade over the beef and mix it up well to ensure a thorough coating.
  • Put in in the refrigerator overnight. Some recipes only call for a few hours but the way I see it, I’m already in it this far. Do it up good. I know Perry’s smokes their famous pork chops for several days. If you’ve had one you know that patience is a good habit.
  • Stir it all up every few hours. I get up sporadically during the night for a bodacious swallow of ice water so no problemo, friend.
  • Pat the slices on paper towels to remove excess marinade.
  • Arrange slices on your dehydrator trays. Allow space for air circulation.
  • Set the temperature for 160 degrees F.
  • Set the timer for 4 hours.
  • Check it every so often for your desired degree of done-ness. Mine was perfection at 3 1/2 hours. Turn off the unit.
  • Leave it in the dehydrator until it cools.
  • Enjoy!
Beef jerky properly spaced on the dehydrator tray
Beef jerky properly spaced on the dehydrator tray

That’s all there is making your own teriyaki beef jerky. Of course, any other marinade works just as well. Buy your favorite or make your own.

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Visit Kelly’s profile on Pinterest.


About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.