Brown sugar plum compote – Canning recipe

A few weeks ago I found marvellous looking plums at Sprouts, Empress plums to be more specific. In German we call them “Zwetschge” (funny word, right?), and the Zwetschge season is a feast every year, we even have fairs just about the Zwetschge! The most popular dish is Zwetschgenkuchen, a flat yeast dough sheet cake topped with juicy plum quarters spiced with just a bit of cinnamon. Ridiculously delicious! 

However, when I found the plums for sale I opted for something else instead. Who knows when I would get them again? So better preserve them for future use, whenever the cravings hit! 

Plum compote is a staple in many German recipes, mainly in the sweet main dishes we have, like curd cheese dumplings covered in sweet butter fried breadcrumbs, accompanied by tangy plum compote (yum!) or sweet yeast dumplings sprinkled with sugary poppy seeds, swimming in plum compote (yum yum YUM!). I’m getting hungry, haha!

I wanted to make it less traditional and less sour as my husband is not too fond of the German style tangy compotes. Brown sugar seemed like the perfect sweetener with its caramel flavor, and with a few spices the compote really turned out to be a possible future family heirloom recipe. Yes, it is that good! 

Brown sugar plum compote 

  • 4 lbs plums (preferably Damson or Empress)
  • 1.5 cups brown sugar
  • 1 cup water
  • 1/8 tsp each ground gloves and nutmeg
  • 1/2 tsp each ground cinnamon and almond extract 

Makes 3 x 1 pint jars

Quarter plums, remove pit.

Cook together with sugar, water and spices for 30-40 minutes on medium heat, until juice turns into syrup.

Fill in sterilized jars, close with sterilized lids. Process in pressure canner for 10 minutes with 5lb pressure (adjust pressure depending on your altitude).

Enjoy as is, serve with whipped cream, or use it to top everything from ice cream to pancakes to pudding. 

The sweet caramel flavor of the brown sugar perfectly compliments the fruity and tangy plums, and the spices give it a lot of depth and that cozy “fall/winter” note that warms us from within. A really delicious treat!

Today while cleaning I rocked to a song of my favorite singer of all times… the Song of the DayNeil Young – Rockin’ in the free world

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Mealplan #2  {week 10/3 – 10/9/2016}

Our first week of planning our dinners went perfectly! How could we survive without?

We could shop a lot more conscious, we used up everything before it expired and wasted no food, and we had no stress whatsoever with thinking about what to make, will there be enough time to cook this and that, and will we have meat, green beans and potatoes again (no, not for a long long time, haha!)

So of course after this success I planned next week’s meals too, again making sure I use primarily what we already have, plan a big portion of vegetables for every day and aiming for a balance of proteins.

Meal plan for Oct. 3rd to Oct. 9th 2016

Monday: We will have purple sweet potatoes with chicken, gravy, and fava beans as our vegetable. I wanted the potatoes as I never had purple sweet potatoes, and the fava beans were on sale at Sprouts. The chicken is already waiting in the freezer!

Tuesday: My husband wanted fish tacos, so fish tacos it is! We will use tilapia from the freezer, tortillas we have in the pantry, and we bought a head of cabbage, which will leave plenty of cabbage for next week! (I’m thinking hot dogs and coleslaw…)

Wednesday: A meal I am very much looking forward to: pasta carbonara and artichokes! We’ll make the pasta from scratch and have fresh artichokes with it that were also on sale at Sprouts. We never had fresh artichokes, so we’re very excited!

Thursday: I found a very tasty looking recipe in one of my antique cookbooks, acorn squash filled with ground beef and peppers. I thought a sauce made with bell peppers and Hungarian paprika will compliment it nicely! The side dish will be potatoes.

Friday: From my Chopped Challenge we still have a nice piece of steelhead trout in the freezer, which, along with rice, frozen mixed vegetables and dill sauce, will make our dinner for Friday!

Saturday: I found a lot of amazing recipes in my new antique cookbooks, two of them will make our dinner on Saturday: Prairie corn chowder and dinner rolls from scratch!

Sunday: A German traditional recipe and probably my favorite German meat dish, Sauerbraten! I’ll make bread dumplings with leftover dinner rolls from Saturday and red cabbage to use up a red cabbage head that is waiting for its time to be cooked for a while now.

My “Notes” remind me to take the beef out of the freezer in time and marinate the beef brisket for the Sauerbraten. 

If you want to make your own meal plan, you can find the printable plan here.

I had a horrible song in my head stuck today (this very very veeeery annoying song from the Huggies diaper commercial… nightmare!), so to get it out I blasted the Song of the DayBruce Springsteen – Dancing in the dark. I can’t help but wave my arm like The Boss does, it’s just contagious!  😉

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Frozen Green Smoothie Packs  –  take some hassle out of busy mornings! 

I love smoothies. It is the best way for us to get some vital nutrients in – we are not quite the “make a fruit platter and dig right in” type of people! But smoothies? Refreshing and delicious, packed with nutrients – yes please!

To make smoothie preparation a bit easier I made some nice packs full of fruit and vegetables to freeze – all we have to do now in the morning is take one pack out, throw it into the blender with some water or juice and blend! One minute of work, two big jars of smoothie! 

You can use every fruit and vegetable you want. The best is to look for what’s in season, as this produce will be the best quality and cheapest price! 

We got peaches and apples on sale today, so I used these, along with broccoli, Asian pears, kale, “Moondrop” grapes, and some frozen mango and cherries (which were also on sale). 
Smoothies are a great way to use up some fruit and vegetables that are leftover from cooking, from buying a big pack or in bulk, or to smuggle in something that you might not enjoy raw or cooked, but want the nutritional benefits of (the sweet fruits hide the flavor perfectly! Just doesn’t work with celery, that stuff overpowers everything, haha!).

Just make sure that the produce is ripe and in good condition to guarantee a tasty, high quality smoothie – nothing hard and half ripe, mushy and overripe or even expired. Slightly wilted greens or grapes that got a tad dry (like the ones in the picture) are fine to use! 

Now the fun begins!

Chop up everything into small pieces. Don’t worry about cutting it into consistently perfect shapes, it ends up blended anyway! 

By the way: I cut up the broccoli stalks too, they’re nutritious and blend very well – great way to avoid wasting good food!

Now you can get creative!

Grab a small handful of each fruit and vegetable and toss it into a zip lock or sandwich bag! The possibilities are endless – I combined every fruit and vegetable I had for some packs (which won’t make the prettiest smoothie, but delicious nonetheless!), others only have greens and yellow fruit to make sure the smoothie will be green, some have red and yellow fruit and no greens for a red smoothie.  

If somebody in your family doesn’t like one thing, just leave it out of some packs! If someone likes one thing a lot put a bit more in!

There really are no limits!

Now all you do is freeze them, and that’s it.

Whenever it’s time to drink a healthy smoothie, blend one pack with some water and/or juice, pour into two jars, and enjoy! Of course you can also add superfood like wheatgrass, açai, bee pollen….. again, there are no limits in the World of Smoothies!  🙂

I used two peaches, one small broccoli, about 3/4 lb of grapes, one ginormous apple, one big Asian pear, a bundle of kale and the two small packs of frozen mango and cherries and got 8 smoothie packs out of it, which makes 16 smoothies.

Let’s do some math:

  • 1 lb peaches: $0.98
  • 0.8 lb apples: $0.78
  • 1 bundle kale: $1.49 
  • 0.8 lb broccoli: $0.85
  • 2 packs frozen fruit: $4.00
  • 0.75 lb grapes: $2.00

So we got 16 smoothies for $10.01, that makes $0.63 per smoothie. Now if you buy frozen fruit at Walmart, Winco or Costco (we got ours at Sprouts) you can save big there and make the smoothies even cheaper! 

Now think about that: a smoothie you get in a bottle from the store costs $3 the least, will be less fresh and have less nutrients. A smoothie from a place like Jamba Juice can cost you up to $7 – that is over 10 times more than our homemade delicious and healthy treat! 

So you don’t only get a lot of your day’s worth of nutrients in with one smoothie, you also save a lot of money!

That definitely makes my heart sing just as much as the Song of the DayJerry Lee Lewis – Great balls of Fire

What is your favorite smoothie?

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Breakfast cake recipe – fall inspired delicious and moist treat!

Cake for breakfast, cake for breakfast! Who doesn’t want that? Well, I know I definitely  DO! 

But, I don’t like it too sweet, too “flavored” or too boring – and that’s where the problems begin. Banana bread- no thanks, I don’t like banana. Sweet potato loaf? Always too sweet. Pumpkin bread? I am already over all that pumpkin craziness and it’s not even October yet, haha! So, I just came up with my own versatile, “please everyone” breakfast cake. 

Everyone can eat their piece as they like: try it with canned fruit, syrup, honey, whipped cream, spread it with butter, cream cheese, jam, apple butter… or just eat it as is, the flavor is outstanding!

For one cake pan you will need:

  • 10 tbsp butter
  • 4 eggs
  • 1/2 cup white sugar
  • 1/4 cup brown sugar, tightly packed 
  • 1/2 cup milk
  • 1/8 tsp cloves
  • 1/4 tsp each ginger and cinnamon
  • 1/2 tsp orange peel
  • 4 cups flour 
  • 1 tbsp baking powder
  • 1/2 cup pecans

Whisk eggs and sugars until creamy.

Slowly add melted butter while still whisking.

Add milk and spices, incorporate well.

Sift flour and baking powder.

Incorporate. The dough will be very thick!

Break or chop the pecans into smaller pieces, add to the dough and fold in.

Now spoon into a greased cake pan and even out the top with a spatula.

Bake at 350°F for 45-50 minutes until a wooden skewer inserted into the middle comes out clean. 

Let cool and enjoy!

The cake stays fresh for a couple of days, and storing it in the fridge will keep it moist. It also freezes very well!

The subtle but comforting flavor of the spices reminds me of fall, when the weather turns chilly and the best thing to keep you warm and cosy is a piece of cake and a warm mug of tea or hot chocolate! 

You can have this cake not only for breakfast by the way, but also enjoy it for afternoon tea, or put a piece into your or your kid’s lunchbox  (they will love you for that!)

While baking I was humming this Song of the Day today, featured in one of my all time favorite movies based on my all time favorite book, “The Stand” by Stephen King. In one scene we hear this song and it always gives me goosebumps: Crowded House – Don’t dream it’s over

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My weekly printable meal planner – saves money, time and nerves! 

You don’t need kids to get asked the all time favorite question “what’s for dinner?” on a daily basis. I personally ask myself every day, and every day I don’t know what the heck is for dinner. Not that we don’t buy plenty of ingredients, but we end up with pretty much the same dish three times a week: green beans, potatoes and some sort of meat. Yawn. No matter how much you love a dish, it does get boring after a while. 

So to tackle two of our kitchen problems – “what’s for dinner?” and “oh crap, this and that expired, we forgot to eat it” – I created a printable meal planner that helps us to shop more consciously and eat more balanced and healthy – to make the wallet less slim and keep ourselves well fed!

I made my own printable meal planner because none of the ones I found online was perfect for us. Most of the time they had too many extra cells I didn’t need, for example a shopping list, or it was segmented into breakfast, lunch and dinner. I only wanted to plan our dinners and have one additional cell for notes, for example when to pull something out of the freezer, what has to be used up, and general things to remember.

This week’s plan was built around a lot of things we have in the freezer. 

As you see, today’s dinner was our favorite: potatoes, green beans and meat, in this case a good German Schnitzel!

Tuesday we will use up some frozen tilapia we have, along with all those bits and pieces of vegetables that always seem to be left over after cooking, like leeks, more green beans, and tomatoes. My husband asked for rice as a side and I’ll make a lemon butter sauce to go with it.

Wednesday we will eat sausages, another favorite of ours, with a kale salad, made with dried cranberries and pecan nuts, and some bread at the side.

Thursday we will use some beef that we have left over from smoking a several pound piece of beef brisket. I cut it up and portioned it, vacuum sealed it and put it into the freezer to have ready whenever we want to enjoy this delicious smoked piece of cow again. I’ll make a slowcooker beef chili, maybe with some lettuce turned into a salad at the side.

Friday I decided on a dish from my hometown Lauscha in Germany. You probably won’t find it elsewhere as it is a very regional and traditional dish for the part of the Thuringian Forest my family is from. It is Flockzamet, a sort of mashed potatoes, but more dense as you add potato starch to it. I’ll top it with chives, bacon and onion sauce (also a very traditional, “old” German thing), a fried egg, and I’ll prepare some cucumber salad as a fresh and crisp side.

Saturday it will be a meatless dinner of mac’n’cheese and peas and carrots. 

And Sunday my husband requested a chicken fried steak with mashed potatoes and corn! I never made chicken fried steak, but I’m eager to learn this American recipe- I ate it before and I loved it, although it was very unusual for me to eat a piece of breaded beef, nobody in German would ever think of this, haha! 

Under “Notes” I wrote down that I have to take the beef out of the freezer on tuesday, and that we have to make more smoothies! They’re the easiest way for us to eat more fruit and vegetables. We’re not the type of person to make ourselves a big plate of cut up fruit and eat it with delight, so smoothies are great to get in some of our five a day! 

A big portion of vegetables had to be part of every dinner too, so I planned accordingly!

I also noted what we have in the fridge that has to be used up this week, namely yogurt (which I’ll use for the cucumber salad dressing, and smoothies), lettuce (as a side for the beef chili), and fruit (smoothies!).

Putting the plan together just took me about 10 minutes, including looking through fridge, freezer and pantry. And it will save us a lot of time and nerves for the rest of the week! Plus, we know exactly what to buy now and won’t pack the shopping cart with things we maybe might eat some time this week (and end up never eating).

If you want this meal planner for yourself, feel free to print it out! 

Today I rocked out to this classic, it makes me happy the very second I hear the first few beats! The Song of the DayTom Cochrane – Life is a highway

Aaaaand I’m rocking again! 

What are your favorite meals to make for dinner?

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Restau-RANT! Our disappointment of the Arizona Restaurant Week – POSH Improvisational Cuisine

Did you see my witty pun there? Yes, this will be a rant, and if I am ranting about a restaurant (remember, eating is my biggest hobby) you know it was [insert preferred curse word here]

Let me start at the beginning: it is Arizona Restaurant Week which means from September 16th to the 25th 2016 over 100 local restaurants offer a special menu for  $33 or $44, what gives you a great opportunity to try out that fancy place you always wanted to go to. For us, this place was Posh, an improvisational cuisine restaurant in Scottsdale.

Posh promises, I quote from their website,  “improvisational cuisine thoughtfully composed of modern and seasonal ingredients. It’s the only fine dining establishment where you get to choose your own adventure. It’s an experience as interactive, private, adventuresome and individual as you wish – the choice is yours.” That sounds very elaborate and exciting. A bit more research showed us that you can tell the chef what you like and don’t like and he creates a special and unique experience around your preferences and dislikes.

Well, you wish

We reserved a table a few days prior. The hostess greeted us and brought us to our table, along with three different wine menus – apparently the wines are a necessity to try there, but we ole peasants don’t like wine and never acquired the skill of tasting the fine nuances of ox leather, greenspan or hand picked half-ripe mulberry that sommeliers tell you you’re supposed to taste. 

The first impression of the place is “oh, slick interior!” Open structure, pretty color concept, some artwork on the walls, very modern.

Then you see that what looked like the bar is the kitchen, in the middle of the restaurant, for everyone to look at. 

Now that can work if the kitchen is set up in a very tidy manner, like a show kitchen. But having big containers of oils and lots of cardboard boxes in plain sight very much clashes with the upscale look of the dining hall. Also: it makes the whole restaurant smell like your average Asian fast food kitchen because the steam of every single dish combined lingers over the whole place. Again, this does not match the upscale atmosphere Posh tries to achieve.

After we were sat our waiter explained the concept and how we can order. 

We each got a brochure that explained the concept again along with some “what diet am I eating” information  (Omnivore: you eat everything. Vegetarian: you don’t eat meat. And so on. Just in case you don’t know already….). The orange paper gives you the option to cross off or circle some things you do not want, you do want, and leaves some space where you can write what you really don’t want, or are allergic to. 

In my wonderful handwriting (kidding, the waiter actually had to ask what I wrote there) I added my enemies, the eggplant (Satan’s curse of the vegetable world), liver and kidney (the sewage systems of the body), lentils and chickpeas  (little globs of mealy horror). I also crossed off the escargots, I really liked them as a kid but don’t fancy them anymore. Additional to your courses you can request über fancy stuff like foie gras (which I wouldn’t eat if you paid me, if you ever saw how it’s made you know why), wagyu and a cheese plate that our waiter couldn’t tell us what it featured. You could also choose how many courses you want, and we went for the 6 course, still expecting a miraculous menu. Not our brightest moment, eh?

The waiter took our brochures and not much later we got an amuse bouche, which was a popcorn soup. Sweet corn broth and popcorn puree with, you guessed it, popcorn, served in tiny cups. 

It very much tasted like popcorn. It wasn’t an “oh wow, hell yeah!” soup, but it was tasty.

Then we got our appetizer and I just knew then right away that pretentious was the topic of the whole menu. Please see for yourself….

Four tiny pieces of tomato, four tiny pieces of watermelon, some crumbles of cheese, and a tangerine chili vinaigrette that tasted like not much. Excusez moi, but the watermelon feta combo is an old hat now, anyone can make that at home, and spreading it out like that on a ginormous plate is nothing short of ridiculous. I may sound like a bratty food critic here but if you are promised “thoughtfully composed adventuresome improvisational cuisine” and you get this, you definitely scratch your head in disbelief. 

My husband was a bit more lucky.

 Haricot verts wrapped in prosciutto with romaine lettuce, apples, fried garlic and aged balsamic vinaigrette. Again way below what we expected to be “improvisational cuisine” but he said it tasted decent.

As part of the first course we also got fennel rolls with orange cardamom butter.

I can already tell you now that this was the tastiest part of the menu. Yes, bread and butter was the highlight. Go figure.

The second course came quick and was a tad more creative.

Smoked trout rilette topped with clarified butter and caviar, toast with onion relish, and an onion ring with a chive sour cream sauce.

I liked the trout rilette because it was fatty deliciousness, and you can’t do anything wrong by giving me caviar. Together with the toast and the onion relish it tasted really good, but the ratio of bread and rilette was off, and eating spoons of rilette is like digging into a container of flavored Crisco. The onion ring was an onion ring and the chives sauce was bland. I could have done without it, especially because the whole dish did not come together at all, it seemed like they just wanted to create a fancy looking plate with some “reinvented” known ingredients (onion ring, chive sour cream…) but it wasn’t matching the trout rilette and toast.
My husband’s appetizer was ahi tuna with different radishes and purple potato salad.

Again, nothing really new. He said it tasted okay. Definitely a lighter plate than mine.

And then our third course was supposed to be served. Was supposed to. We waited 45 minutes (in words: forty-freaking-five!!!) not getting anything, with our waiter passing us several times, not acknowledging our table being empty, not even asking if everything was okay or if we needed something. Meanwhile the table next to us got their third course, finished it, got their desserts, finished them, paid and left. We managed to wave down another waiter who then informed our waiter, who then finally came over telling us the chef is stressed because it got busy. I would probably have believed that if not everyone around us had gotten several courses while we were waiting for one. He promised to check on our course right away and lo and behold, just ten more minutes later we got two plates of food that did definitely not require 55 freaking minutes of preparation. I, a patient person, was ready to flip the table. 

Unfortunately, I don’t have any more pictures because by the time we finally got our third course it got dark outside and the light in the restaurant did not allow for decent looking pictures. But I will describe the downfall of elaborate cuisine in colorful words, don’t worry.

My third course was sea urchin mousse with wasabi mousse, cucumber jelly and sesame biscuits. I wanted to try sea urchin for a while, and I don’t know if it is supposed to have the aroma of dog breath, but it did. The wasabi mousse was so strong, it overpowered the dog breath flavor, and the cucumber jelly was so sour, it overpowered the wasabi mousse. The combination of all that was a confusing mixture of urgh, ew and bleh. The sesame biscuits however were really good. 

When my husband got his dish I could see he was about to lose it. He got the very same soup that we got as an amuse bouche, advertised as “tarragon sweet corn soup with popcorn”, with a scallop on top. Are you [beep] kidding me! We waited 55 [beep] minutes to get two [beep] dishes that were made a loooong long time ahead with one of them being the same stuff that we got before, just with some tarragon. Remember, “improvisational adventuresome cuisine“…..

Surprisingly quick we were brought the fourth course.

I got half a tiny quail, stuffed with couscous and fig, topped with more dried fig, on a pistachio crema. I love quail, and it tasted okay, but the skin was rubbery and limp and it was served in a deep bowl which made it impossible to cut. After more or less ripping off some bigger pieces of meat I just gave up. Someone did not think that through… The stuffing was a tiny heap of pretty bland couscous and the pistachio crema did not taste anything like pistachio, just like plain cream cheese. I was ready to cry bitter tears of sorrow.

Fourth course for my husband was escargots with mustard greens and roasted potatoes with a mustard and wine sauce. He liked the escargots, he never had them before and said they tasted like clams, hence he now calls them “land clams”. He said the dish tasted okay but again, just nothing special. 

We then waited for our fifth course and joked about how after all that ridiculousness we almost expect them to bring us dessert and the bill and forgetting the fifth course, but charging for six courses. And can you believe it, our waiter came and took our cutlery, asking if we wanted coffee with our dessert. Do you know how people who almost died say they saw their life like a film before they saw the light? I also saw a film in front of my inner eye, but it resembled the SAW movies, and it was targeted towards our waiter. I really fought to keep my cool and informed him as friendly as I could that we ordered six courses and only got four so far. He looked at us with unconcealed suspicion, as if we would try to trick him into bringing us an extra plate of this mediocre food, until my husband explained him what dishes we got. The waiter asked if we really didn’t get the wild boar bacon and the veal and my husband, admirably polite, confirmed. The waiter told us again how incredibly stressed the kitchen is, but I could see the kitchen, and I saw several cooks standing around for many minutes stretching their arms and just looking around. I was ready to call bullshit. 

In a timely manner we got our fifth course because it probably was sitting around in the kitchen already. By then we were so annoyed that not even heavenly nectar and ambrosia could have made us happy, and we definitely  did not get heavenly anything. 

I got what was described as “a play on a BLT”, wild boar bacon with a “compressed tomato” on tomato jam and lettuce. I don’t know if I didn’t get the memo of a simple pot roast now also being considered bacon, but I got a piece of pot roast. Thanks to the strong wild boar flavor it was tasty, you can’t go wrong with giving me any game meat. The lettuce was, well, a leaf of lettuce, the tomato jam tasted like watered down ketchup, and whatever they did to the poor tomato when they “compressed” it, it made the pitiful thing really mushy. I ate everything because I was hungry. After eating four courses of food I was hungry. That says something! 

My husband did not say much about his course because he said he just wants to eat and leave and never ever come back again and tell everyone on his way out to run too. He had sesame and seaweed crusted veal tenderloin with something crema and something puree and whatnot and said it was cold and bland.

We were crossing our fingers for dessert being a little ray of sunshine, and I crossed my fingers extra hard for it not containing my sweet foes that I completely forgot to put on my orange paper  (banana, raisins, licorice, marzipan). I was lucky and got a pear clafoutis with Chantilly cream, my husband got a something egg (either egg less or egg white) panna cotta with plums and fennel lemon syrup or so. 

My clafoutis was good, and if you put Chantilly cream on something I would eat it anyway. The panna cotta was, as my husband called it, “a fancy jello” without much flavor except citrus, and had about four small pieces of plum. 

We couldn’t wait to get out after finishing our plates, but we got another little extra, a disk of ice cream on a lollipop stick which the waiter said was either lemon something or orange vanilla, he doesn’t know, they change them up every other day. Well thank you for that valuable information. At that point I just gnarled instead of speaking. We spent 2.5 hours there and left absolutely dissatisfied and with quite some dollars less in our pockets  (on top of the menu we were also charged $10 for two iced tea, I mean, why not, isn’t iced tea the fanciest drink only topped by champagne? Well screw you!). 

To sum it up: Posh promises a lot and can’t deliver. Everyone around us got pretty much the very same dishes that we got, the dishes were all mediocre, advertised as top notch elaborate concoctions while being just big name ingredients  (sea urchin, escargots…) executed in a pretty generic manner. The surprise factor is interesting until you see the dishes you’re about to get and hear the explanations you’re about to hear while the waiter serves the tables next to you. While I absolutely understand that the chef doesn’t create a brand new dish for every single guest, which I wouldn’t even expect, I also expect a lot more from “improvisational cuisine” than generic dishes already prepared beforehand, and for the price, I definitely expect more and better food and better service.

I was close to making the song of the day some death metal with lots of angry screaming which would have matched my mood, but then I heard this song on the radio on our way home and it lifted me up immediately because how can’t you dance along when that Song of the Day is blasting: The Cars – Shake it up

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3-ingredient healthy dog ice cream – the pups go crazy for these pupsicles!

Being a Siberian dog in Arizona is hard. Shiloh, our German Shepherd/Husky mix, can tell you! His thick fur is definitely not the appropriate attire for the hot Arizona weather so temperatures above 90°F make him sluggish and bleh.

But! Ice cream to the rescue! I wanted to give him and Oates some refreshment beyond the “ice cubes in the water bowl” trick, something that also fits Shiloh’s diet and is a fun thing that keeps them busy. Too much to ask? As if! May I introduce:

With three natural and healthy ingredients and 5 minutes time you can make your pup a delicious treat for those hot summer days or to cool down after some exercise.

3-ingredient healthy dog ice cream

  • 4 bananas
  • 1/2 cup peanut butter (no added salt, sugar or oil)
  • 1 1/2 cups Greek yogurt

If you wondered about the apple on the picture… I wanted to chop it up and add it to give then something to chew but… I forgot…. but feel free to add some chunks to your ice cream! 

Making the ice cream is really simple:

Put peeled bananas, peanut butter and yogurt into a blender or food processor.

Blend it up until it is creamy and the peanut butter is well incorporated.

This will be enough for 12 muffin molds. I use silicone muffin molds because they’re reusable and the dogs can’t just rip them to pieces. We still watch them, in case they try… 

Pour the mixture into the molds.

Now they’re ready to freeze! I put mine onto a baking tray for freezing.

They’re done rather quick, our dogs could enjoy their first one after about 2 hours!

There was some leftover after I filled the molds so they got a little appetizer before the actual ice cream. 

Oates is always sceptical about whatever you put in front of her, while Shiloh just digs in. Reminds me of that one time where he was begging for some cheese during dinner and we thought “you really want some? We’ll give you, buddy!” and gave him a tiny piece of the most ferocious tasting cheese. He really forced it down, looking like “oh my God is that awful but if they eat it it must be good but oh my God is that awful!” He didn’t beg anymore that day! 

Once the ice cream is frozen we just give each of them their own and they are busy for a good 10 minutes licking out the delicious creamy treat. 

If they could they’d probably do a happy dance afterwards to the Song of the DayThe Outfield – Your Love. It’s just one of the best songs of all time!

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