GRAIN RECIPE RECIPES
HOMEMADE GRAIN-FREE DOG FOOD RECIPE | ALLRECIPES
My dog is getting older and his health has become more of a priority. I worry about how many nutrients kibble may lose through the cooking process. So, I developed this homemade dog food recipe to include all of the vitamins, minerals, and essential fatty acids that my dog needs. It took me a bit of research to figure out what foods in what proportions to use. The protein ingredients include liver and poultry (dark meat poultry is best), sunflower oil for linoleic acid, and 10 other essential amino acids that dogs must get in their diet.
Provided by nursekja
Categories Pet Food
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 10 cups
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place carrots, apples, and water into a pot. Bring to a boil; cover, reduce heat to low, and simmer until soft, 10 to 15 minutes.
- Crack eggs and whisk together in a bowl; place eggshells onto a baking sheet.
- Bake eggshells in the preheated oven until dry, 5 to 7 minutes.
- Remove eggshells from the oven and pulverize using a mortar and pestle or a coffee grinder.
- Place ground chicken, chicken livers, eggs, ground eggshells, and sunflower oil into a large skillet. Heat over medium heat, mixing occasionally, until ground chicken is browned and crumbly and livers are no longer pink, 5 to 7 minutes.
- Place spinach on top of meat mixture in the skillet and cover with a lid to steam until soft, about 5 minutes.
- Mash softened carrots and apples using a potato masher and add to meat mixture; mix together.
Nutrition Facts : Calories 290.6 calories, CarbohydrateContent 7.3 g, CholesterolContent 242 mg, FatContent 12 g, FiberContent 1.6 g, ProteinContent 37.1 g, SaturatedFatContent 2.7 g, SodiumContent 144 mg, SugarContent 4.3 g
VEGAN GRAIN BOWL RECIPES | FORKS OVER KNIVES
Provided by FORKSOVERKNIVES.COM
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SEEDED WHOLE-GRAIN QUICK BREAD RECIPE | EATINGWELL
Bake this healthy, seedy loaf on Sunday and you can enjoy it all week--if it doesn't disappear first. This quick bread recipe is the perfect vehicle for both sweet and savory toppings, so try it as avocado toast one day and with honey the next. Store it tightly wrapped, as all the seeds make it a little more apt to dry out than typical whole-wheat breads.
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Reviews 4
Total Time 4 hours 0 minutes
Category Healthy Quick Bread Recipes
Calories 339.8 calories per serving
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Reviews 4
Total Time 4 hours 0 minutes
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Calories 339.8 calories per serving
- Bake until golden brown and a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes. Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely.
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VEGAN GRAIN BOWL RECIPES | FORKS OVER KNIVES
From forksoverknives.com
Reviews 5
Reviews 5
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ROASTED VEGGIE GRAIN BOWL RECIPE | FOOD NETWORK KITCHE…
Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal.
From foodnetwork.com
Reviews 5
Total Time 30 minutes
Category main-dish
From foodnetwork.com
Reviews 5
Total Time 30 minutes
Category main-dish
- Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.
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EASY KEDGEREE RECIPE | JAMIE OLIVER HADDOCK RECIPES
Tuck into this curried egg, fish and rice dish at any time of day - it's always a winner
From jamieoliver.com
Total Time 50 minutes
Cuisine indian
Calories 284 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine indian
Calories 284 calories per serving
- Boil the eggs for 10 minutes, then hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
- Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the butterghee in a pan over a low heat. Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
- Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.
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SIMPLE SHORT-GRAIN BROWN RICE RECIPE | FOOD NETWORK ...
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Reviews 4.8
Total Time 1 hours 5 minutes
Category side-dish
Reviews 4.8
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- Over medium-high heat, let the water steam the vegetables until warmed through, 3 to 5 minutes. Stir into hot rice just after fluffing it with a fork.
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VEGAN GRAIN BOWL RECIPES | FORKS OVER KNIVES
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Reviews 5
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GREEK CHICKEN GRAIN BOWLS RECIPE | MYRECIPES
These mediterranean-inspired grain bowls are perfect for make-ahead meal prepping. Hearty and filled with various flavors and textures, this is the kind of packed lunch you’ll be satisfied with all week long.
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Reviews 4.5
Total Time 20 minutes
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Reviews 4.5
Total Time 20 minutes
- Toss together quinoa and kale in a bowl; divide evenly among 4 portable containers with lids. Slice chicken breasts, and top each portion with 1 sliced chicken breast. Divide tomatoes, cucumber, onion, olives, and feta among each portion. Package with dressing inside or on top of bowl.
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ROASTED VEGGIE GRAIN BOWL RECIPE | FOOD NETWORK KITCHE…
Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal.
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Reviews 5
Total Time 30 minutes
Category main-dish
- Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.
See details
EASY KEDGEREE RECIPE | JAMIE OLIVER HADDOCK RECIPES
Tuck into this curried egg, fish and rice dish at any time of day - it's always a winner
From jamieoliver.com
Total Time 50 minutes
Cuisine indian
Calories 284 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine indian
Calories 284 calories per serving
- Boil the eggs for 10 minutes, then hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
- Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the butterghee in a pan over a low heat. Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
- Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.
See details
SIMPLE SHORT-GRAIN BROWN RICE RECIPE | FOOD NETWORK ...
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 5 minutes
Category side-dish
Reviews 4.8
Total Time 1 hours 5 minutes
Category side-dish
- Over medium-high heat, let the water steam the vegetables until warmed through, 3 to 5 minutes. Stir into hot rice just after fluffing it with a fork.
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HELLENIC REPUBLIC’S CYPRIOT GRAIN SALAD RECIPE | GOOD FOOD
A delicious nutty, grainy salad. Freekah is a nutritious grain made from roasted green wheat grains. You can substitute whole wheat, cracked wheat or quinoa.
From goodfood.com.au
Total Time 30 minutes
From goodfood.com.au
Total Time 30 minutes
Blanch freekah and lentils separately in boiling water until both just cooked.
Drain well and allow to cool.
Mix the yoghurt, ground cumin and honey until combined.
In a medium bowl, place the coriander, parsley, red onion, freekah, lentils, toasted nuts, capers, currants, lemon juice and olive oil. Mix well and season to taste.
Place into serving dish and top with cumin yoghurt and pomegranate seeds.
Also try: More great vegetarian salad recipes (click here)
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WHOLE GRAIN 'STEEL-CUT' OATMEAL COOKIES RECIPE - FOOD.COM
I just recently started eating Coach's 'steel-cut, cracked and toasted' Oats and it's got me hooked. It's nutty and full of flavor. The original recipe from the package the brown sugar is packed and the table salt is regular salt. Please note that I'm not sure how this will work with regular oatmeal. The number of cookies will depend on the size you make them. Okay, I bought another brand of 'steel-cut' oatmeal to see if there was a difference. There was enough difference in the texture, flavor, cook-time and overall quality (to me) that I recommend you use the Coach's brand for this recipe.
From food.com
Reviews 4.5
Total Time 1 hours 20 minutes
Calories 144.5 per serving
From food.com
Reviews 4.5
Total Time 1 hours 20 minutes
Calories 144.5 per serving
- Bake at 375 degrees for 12-15 minutes or until edges are golden brown. Cool on wire rack.
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