Home made dog food recipes, moderated by awarded "human food recipes" chef.

I like once in a while feeding my dog a Homemade vegetarian meal. It does not present any challenges

Start by cooking separately potatoes and brown rice.
Brown rice requires three to four times its amount of water and cooks covered for at least 50 minutes.
Preheat the oven to 350 degrees Fahrenheit.

Spread cooking oil in a disposable aluminum roasting pan
Combine all ingredients: Blend ingredients by hand and add enough water as per oatmeal cooking instructions.
Bake 30 minutes.
Allow enough time to cool the pan down

Skin the legs, residual chicken meat fat content will provide enough fat for a healthy balance.
Dice potatoes, reserve potatoes in cold water to avoid blackening.
Cut celery in small chunks
Slice carrots
Measure rice and pasta
In a large stock pot set your chicken legs, celery and carrots add a little of salt
Note: Beware about salt content, simmering and boiling will reduce the liquid thus concentrating salt.
Pour cold water at least 6 inches above the legs.
Bring to a boil and keep boiling for a few minutes.
Then maintain a strong simmering, now it's time to discard the greasy foam that came to the liquid surface by using a ladle, watch out for steam that can cause some painful burning.
Keep simmering for about 40 minutes
Add rice.
A few minutes later add pasta and spinach
What's about potatoes? Will you ask; well, it really depends on how big your potato cubes were cut, large one will take 10 to 15 minutes, half inch dice will require 8 to 10 minutes, so it's up to your judgment.
Maintain simmering until all ingredients are cooked to your liking.
At this point what I like doing is letting it cooling down until I can handle bare hands the legs and separate the meat from the bones, chop down the residual chicken meat, and put it back in the soup.
Serve it to your dog with little broth; do as you wish for your servings but add some salt (taste it first) and pepper from the pepper mill.
Bob appetit!

Roughly chop liver, we want small pieces; it should not be ground or mushy as a paste.
Cook pasta, strain, run cold water from the faucet to cool pasta down then reserve.
Cook split peas and carrots in lightly salted boiling water (15 to 20 minutes) or until carrots are done but still slightly firm, before removing the pot add spinach and turn the flame off as soon as boiling returns.
Strain into a colander. Reserve while it cools down.
Beat eggs.
Mix all ingredients together
A little trick: Do not cook the pasta yet, start by cooking peas and carrots, set a timer to about seven minutes, then add the pasta in the same pot, you will save a step and a pot to clean!.Poor the mix in a non adhesive bread loaf pan.
Bake at 375 until center temperature reads 170e.
Let it cool down on a rack.
Refrigerate.
Scoop it in your dog dish.
Or since it is also edible for all, scoop it over a salad of mix greens with walnuts and dried cranberries.