Chow Hound by Eve Adamson

Written by: Mike Lawson//Non-Fiction, Recipe//No Comments

Perhaps this is an odd book to review here. I believe that this is the first non-fiction book review posted on iEATbooks. Oh well.

Last Christmas I received Chow Hound: Wholesome Home Cooking for Your Doggie by Eve Andamson. Last Saturday morning I cracked it open for the first time and put together a little something for the dogs.

Before you get to the recipes, there’s some good information on why you should bake for your dog, the basics of cooking for your pets, and a list of foods you should never feed a dog.

Did you know that dogs shouldn’t eat:

Alcoholic beverages (duh)
Avocado
Chocolate (especially baking chocolate)
Coffee (the caffeine can be deadly)
Fruit seeds and pits (especially from apples, cherries, peaches, pears, plums, or apricots)
Garlic (fresh)
Grapes and raisins
Mushrooms
Nutmeg (don’t be tempted to add it to your baked goods!)
Nuts (especially walnuts and macadamias)
Onions
Sugarless gum or candy (the artificial sweetener xylitol is the culprit)
Tea
Tomatoes
Uncooked dough

I do wish this book had more small dry treat recipes. It has many recipes for bigger treats…muffins, pies, breads, cookies, etc.

I decided to make one called Here Kitty, Kitty Tuna Pie. I picked this recipe simply because I had all the ingredients in the house. I’m going to share the recipe and process with you here.

Start by pulling together all the ingredients.

Ingredients:

1 Tablespoon Olive Oil
2 Eggs
1/2 Cup Low-Sodium Chicken Broth
2 cans of tuna
2 tablespoons of dried parsley
1/2 cup bread crumbs

Pre-heat the oven to 400 degrees.

Coat a 9-inch pie plate with olive oil.

In a medium-sized bowl, beat together the eggs and the chicken broth.

Throw in the tuna. If you’re using chunky (like I did), I’d suggest you break it up with a fork.

Mix in the parsley.

If you’re doing it right, your dogs will be drooling at your feet.

Pour the mixture into the pie plate and sprinkle the bread crumbs evenly over the top.

Bake the pie for 45 minutes, or until the eggs are set and the bread crumbs turn golden brown.

Remove the pie from the oven and allow it to cool on a rack for 30 minutes to an hour before serving. Serve warm or at room temperature. Store leftovers covered in the refrigerator for up to 2 days, or sealed in an airtight container for up to 1 month in the freezer.