Some Dog Pics And Recipes - Cooking for Dogs and Vegetarians Blog at Allrecipes.com - 160724

Cooking for Dogs and Vegetarians

Some dog pics and recipes 
 
Mar. 1, 2010 1:11 pm 
Updated: Mar. 3, 2010 8:08 pm

Here is what I cooked for two different meals and just added appropriate sides. I included one fish dish since I am gradually getting my vegetarian back over to the omnivorous side by encouraging him to eat fish (or as he likes to say “a stupid animal”):


Fresh Lomi Lomi Tuna


1 1/4 Pounds ahi tuna, diced into 1/4" cubes

3/4 cup English cucumber -- diced, seeded, peeled

1/2 cup fresh Roma tomatoes seeded and diced

1/2 cup sweet red onion finely chopped

1/3 cup fresh lime juice

2 tablespoons olive oil

1/2 teaspoon hot pepper sesame oil (or to taste)

Salt and freshly ground pepper to taste 

1/4 cup fresh cilantro leaves coarsely chopped

Garnish

Thinly sliced green onions

toasted sesame seeds

Tobiko caviar, if desired


In a non-reactive bowl, combine the Ahi, cucumber, tomato, onion, lime juice, oils and salt and pepper to taste. Cover and refrigerate and allow to marinate 30 minutes. Remove 20 minutes before serving and stir in cilantro. Serve on fresh field greens garnished with green onions, sesame seeds and Tobiko, if desired.


*Lomo Lomi is an appetizer served throughout Hawaii. Add/substitute whatever other fresh, seasonal crunchy vegetables you can find such as jicama, fresh water chestnuts, parsnips, etc...


Soyrizo and Lentil Stew* 


1 tablespoon olive oil

2 tablespoon margarine

4 cloves garlic, mashed

1 medium onion, chopped

1 pound soyrizo sausage

5 ribs celery, sliced

1 cup dried lentils

3 cups water

1 1/2 teaspoon ground dried turmeric

1 1/2 teaspoon curry powder

1 1/2 teaspoon ground cumin

1/2 tsp red chili pepper

salt and pepper to taste


Heat olive oil and margarine in a large saucepan over medium heat. Stir in garlic and onions, and cook covered until it turns golden brown and soft, about 90 seconds. Add the soyrizo sausage; cook and stir until the sausage is crumbly and beginning to brown, about 4 minutes. Stir in celery, and cook until the celery softens, about 4 minutes more. 


Add the lentils and water. Season with chili pepper, turmeric, curry powder, and cumin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are tender, about 40 minutes. Season to taste with salt and pepper before serving.


*vegetarian version of recipe from this site



My chihuahuas are one of my favorite subjects to photograph. These photos are from this past weekend:

The Unknown
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Facing Your Fear
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Was that Red Bull in my water dish?
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Contemplation
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Comments
Mar. 3, 2010 1:45 pm
Your pictures are adorable! What are your dogs' names? The tuna sounds delicious, too - Great Blog!
 
Mar. 3, 2010 8:08 pm
The black and white one is Chloe and the white and taupe one is Fred. Their both new additions after my eighteen year and sixteen year old dogs died. I just can't live without dogs int he background...it sort of grounds me. Yeah, the tuna is amazing. I'll post another raw tuna one that's more like ceviche with tuna that's also really good when I'm done with work on Sunday. Thanks for the post!
 
 
 
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bronxdog

Home Town
Bronx, New York, USA
Living In
Oxnard, California, USA

Member Since
Nov. 2008

Cooking Level
Intermediate

Cooking Interests
Asian, Mexican, Indian, Italian, Nouvelle, Healthy, Vegetarian

Hobbies
Photography

Links
 
 
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About Me
Single mom, chihuahua fanatic, physician. Transplanted New Yorker living in SoCal post divorce and stayed for my son and the weather.
My favorite things to cook
Uh...hum....It used to be Arroz con Pollo. Things changed over time when I moved to SoCal and the only way to get Puerto Rican spices was by mail order from Goya and later my son became a vegetarian. So for myself, I really only like to "cook" sashimi and sushi. For others, I'm willing to try anything as long as I'm allowed to use garlic.
My favorite family cooking traditions
"Sniff"....."sigh"......the Thanksgiving turkey and the Christmas pig....."sigh." Now grayed ghosts of the past that come back to haunt me on the holidays as I stare at the Tofurkey Roast and realize that it never really was about the garlic mashed potatoes anyway.
My cooking triumphs
Beating vegetables into submission (making anything taste like meat).
My cooking tragedies
Burning hard boiled eggs.
 
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