Food Pleasures

Got a dog with bad breath? Need a fix? These deliciously minty doggy treats should do the trick.



Ready for the oven:


Fresh out of the oven:

2 1/2 cup whole wheat flour
1/2 cup oatmeal
1 1/4 cup water
1 tbsp flax seed oil / veggie oil
3 tbsp dried parsley
1/3 cup chopped fresh mint


1) Pre-heat oven to 375 degrees F.
2) Mix all ingredients and knead for about 15 minutes.
3) Roll dough to 1/4 inch thickness.
4) Use mini treat size cookie cutters to cut out dough.
5) Arrange onto baking sheet lined with parchment paper for easy cleanup.
6) Bake for 35 minutes in preheated oven.
7) Depending on the size of your cookie cutter, this recipe makes approximately 4 dozen treats.

This is a little twist of the traditional apple turnover. It is very quick to put together and tastes like heaven on earth. The wonderful aroma from the butter, apples and cinnamon infused in this recipe is enough to take me astray from my low calorie diet. But it's ok I guess since we're all allowed a cheat day or two *winks*.

1 package frozen puff pastry (thawed and rolled out according to box directions)*
1 apple (you may use any type of apple; I used Pinata)
2 tbsp butter (melted)**
cinnamon powder
sugar
maple syrup



1) Preheat oven to 400 degrees F.
2) After you have thawed out the puff pastry and rolled it out as per the box directions, cut it into four portions. Cut the fourth portion into strips for decoration. Arrange the three portions on a lightly greased baking sheet.
3) Core and slice your apple into thin slices.
4) Fan out the sliced apple onto the three portions of puff pastry. Decorate as you wish with the strips of pastry you have cut out earlier.
5) Sprinkle melted butter, sugar and cinnamon powder liberally all over the pastry. Bake in preheated oven for 25 minutes.
6) Drizzle some maple syrup on the pastry and serve.

*I used the Tenderflake 379g Puff Pastry
**I cheated and used the butter flavoured cooking spray instead.

This was my first attempt at roasting a whole chicken. I am rather pleased with the outcome. The only thing I would change is to use more veggies in bigger chunks. The chicken was moist and juicy; the skin was crispy and full of flavour.

(A)
1 3lb whole chicken
2 whole bulbs of garlic - separated into cloves (you may eliminate or cut down depending on your tastes)
1 celery stalk (cut into 1 inch stalks)
4 tbsp olive oil

(B)
1 tbsp garlic powder
1 tbsp cajun seasoning
1 tbsp chipotle pepper powder (gives it a nice smokey fragrance)
1 tbsp paprika
1 tbsp cayenne pepper
1 tbsp dried basil flakes
1 tbsp dried oregano
2 tbsp lemon juice
salt
pepper

(C)
4 tbsp butter (feel free to cut down if you are health conscious)

(D) - optional veggies
Carrots
Mushrooms
Onion


1) Wash the chicken thoroughly inside and outside. Dry with paper towel. Preheat the oven to 450 degrees F.
2) Use half the amount of the olive oil to rub all over the chicken. Make sure to loosen the chicken skin and rub the oil under the skin as well. This really helps to make the skin nice and crispy.
3) Mix ingredients (B) and the remaining olive oil into a rub.
4) Rub mixture all over the chicken; outside, inside as well as under the skin. take your time doing this and it is guaranteed that you will have the tastiest and most flavorful roast chicken.
5) In the cavity, stuff in the celery, 2 tbsp of the butter and half of the cloves of garlic.
6) Drop the rest of the butter on top of the chicken.
7) Add the veggies into the baking pan with the chicken. Roast in preheated oven for 20 minutes.
8) Lower heat to 350 degrees F and roast for another 40 minutes.
9) Take out chicken and leave it for 10 minutes to cool and set.

Serve and enjoy.