Use about 4 quarts of water per pound of pasta you are cooking. Make sure that the water is boiling before you put the pasta in. Add the salt after the water boils, and then add the pasta. Be sure to keep stirring so that the noodles don't stick. If sticking is a problem, add 1 tablespoon of any type of oil. Then be sure to drain the pasta before serving or adding it to a recipe.
Ch icken an d G peens
As I have said before, cats do need some greens in their diet. Just remember that they need a smaller amount than dogs do. Cats are true carnivores, whereas dogs are omnivores. This recipe will keep in the refrigerator for 1 week and freezes beautifully for up to a month in an airtight container. I like to freeze it in single-serving portions.
3-pound roasting chicken, quartered
4 cups water
12 teaspoon salt
2 celery stalks with leaves
1 cup finely chopped carrots
12 cup chopped fresh parsley, or 223 tablespoons parsley flakes 12 cup uncooked barley 1 tablespoon lemon juice
3 teaspoon brewer's yeast
5 ounces frozen chopped spinach, thawed and drained 1 cup chopped fresh green beans
1. Place the chicken, water, salt, and leaves from the celery in a large stockpot or slow cooker. (Reserve the celery stalks.) Cover and bring to a boil. Reduce the heat and simmer for 11/2 hours or until the chicken is tender.
2. Remove the chicken, strain the broth into a bowl, and chill the broth in the refrigerator until the fat sets on top. Skim off the fat.
3. Remove the fat, skin, and bones from the chicken and discard. Cut the meat into bite-sized pieces and set aside.
4. Return the broth to the pot. Chop the reserved celery stalks and add them to the broth with the carrots, parsley, barley, lemon juice, and brewer's yeast. Cover and simmer for 20 minutes.
5. Add the spinach, green beans, and chicken. Continue cooking for 15 minutes or until the green beans are tender. Let cool and serve.
Barley is a good source of carbohydrates, which give your pet energy.
This no-fail recipe is fun and easy to make, and every cat loves it. The dish is high in protein and vitamins. Do not freeze it. It will keep for up to 3 days in the refrigerator.
2 hard-cooked eggs, mashed 1 teaspoon anchovy paste
% cup cottage cheese 1 teaspoon brewer's yeast
1 pound boiled shrimp, cleaned, with tails removed
3 tablespoons chopped fresh parsley, or 1 tablespoon parsley flakes
1. In a blender, purée the eggs, anchovy paste, cottage cheese, and brewer's yeast to make the rémoulade sauce.
2. Chop the shrimp into bite-sized pieces.
3. Pour the rémoulade sauce over the shrimp, sprinkle with parsley, and serve.
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