Fennel is part of the carrot family and is indigenous to the shores of the Mediterranean. It is an aromatic herb with many culinary and medicinal uses. It has a mild licorice flavor and can be used in a variety of salads and soups. Fresh fennel salad not only has many health benefits but also packs a whole lot of taste!
1 fennel bulb, sliced thin
½ cup of Greek black olives
2 tbsp of Olive Oil
1 tbsp of red wine vinegar
Fresh basil leaves (sliced)
½ cup of Feta cheese (crumbled)
salt and pepper to taste
Cut the orange in half, juice half the orange and set aside. In a large bowl, add the thinly sliced fennel, drizzle with the olive oil and fresh squeezed orange juice. Cut the other half of the orange into slices and then quarters. Add the orange slices, olives, basil, salt and pepper and feta cheese to the bowl. Mix well and add the tablespoon of wine vinegar. Serve as is or as a side dish with grilled meats or fish.
The perfect balance of sweet but not too sweet, this colorful cake pairs up perfectly with a cup of tea or coffee!
1 cup oil
2 eggs beaten
1 cup vanilla soy milk
1 cup sugar
3 cups flour
3 tsp baking powder
½ tsp salt
1 cup of blueberry jam
Preheat oven to 350 deegrees (F). In a large mixing bowl. combine oil, eggs, vanilla and milk together. In a medium bowl, blend together sugar, flour, baking powder and salt. Combine egg mixture with flour mixture. Pour half the batter into a lightly greased 9×13 pan. Spread blueberry jam evenly over the batter. Top with remaining batter and and bake uncovered for 25-30 minutes (or until knife inserted comes out clean).
Nothing makes Oreo happier than food! Our Tiny Tuna Cakes are one of his favourites and they’re purrfect for sharing! 😋
Recipe: 1 can of low sodium flaked *tuna in water ¼ cup of all purpose flour ¼ cup of grated cheddar cheese 1 egg Olive Oil (or you can use a non-stick cooking spray)
Method: (Makes about 10 mini muffins) Preheat the oven to 350 degrees (F). Drain the tuna and add it to a mixing bowl with the flour, cheese and egg. Mix well. Using a mini muffin tin, grease 10 of the muffin cups with Olive Oil (or a non stick cooking spray). Fill the greased cups evenly with the mixture. Bake in the oven for 18 – 20 minutes. Let cool, top with your cat’s favorite kitty treat and serve!
These are also perfectly fine for human consumption! Just omit the kitty treat topping!
*note: Always check the ingredients on the can of tuna to be sure they do not include soy or other preservatives. Only purchase tuna with the ingredients: tuna, water, salt (and nothing else!)
Chocolate Mint Scones: I love anything that is remotely similar to bread. Add a little chocolate and you’ve got my undivided attention. To celebrate National Chocolate Mint Day, we’ve concocted some delightfully satiating scones that are a perfect after eight snack!
Ingredients: 2 cups of Bisquick 1/3 cup of dark chocolate chips 1/3 cup of white chocolate chips ¾ cup of milk 1 bunch of fresh mint 1 tbsp of salted butter
Method: Preheat the oven to 425 degrees (F). In a large mixing bowl, add the Bisquick, chocolate chips, mint and milk. Mix until the ingredients form a crumbly dough. Separate the dough into 6 scones and place them on a parchment lined baking sheet. Bake in the oven for 16 – 18 minutes (or until slightly golden). Lightly butter the tops with salted butter. Serve warm.
Banana Squares: Everyone knows that one of the best parts about the holidays are the homemade treats! My favorites are always the simple ones. The perfect little gift to give yourself at breakfast or with a nice cup of tea before bedtime, these banana squares are my own yearly tradition! It’s a great way to say “Merry Christmas to me”!
Ingredients: ½ cup of unsalted butter (1 stick), room temperature 1 cup of sugar 1 egg, room temperature 2 mashed bananas 1 teaspoon of baking soda 2 cups of flour A pinch of salt ¼ tsp of Vanilla
Method: Preheat the oven to 350°F. Beat the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is smooth.
In a separate bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes (Letting it sit is important as this is what will make the squares rise).
Mix the banana mixture into the butter mixture. Whisk together the flour and salt. Add to the butter and banana mixture and mix until combined.
Spread the mixture into a greased (or parchment lined) 13 x 9 baking pan. Bake for 12 minutes or until a knife inserted comes out clean. Let cool and serve.
Note: I like to pre-cut the squares and freeze them in ziplock bags. This is great for unexpected Holiday visitors!
Hearty Tuna Salad: Canned tuna is something I always like to have on hand. It has many uses and can easily be added to many dishes. Great for serving up when you’ve got unexpected guests, our Hearty Tuna Salad will ensure they come knocking again!
Ingredients: 1 can of chunk light tuna in water 1 can (400g) of Fagioli Bianchi di Spagna 1 small tomato (cut in chunks) 1 small Avocado (cut in chunks) 1 tsp of dried thyme 1 tbsp of lemon juice 1 tsp of Olive Oil ½ tsp of Dijon mustard ¼ tsp of hot chili flakes
Method: Drain the tuna and add it to a mixing bowl with all of the other ingredients (I conserve the tuna juice and serve it to the cats as a treat!). Mix well. Serve with dill pickles and toast.
Looking for a special Thanksgiving treat for your cat? Or maybe a little Holiday gift that lets them know how much you love them? Try our homemade Catmas cookies! They can be prepared and frozen to have on hand all year! It’s the purrfect gift!
Ingredients: 1 can of sodium free tuna in water. ½ cup of all purpose flour 1 egg 2 tbsp of tuna juice or water
Method: Preheat the oven to 425 degrees (F). Drain the tuna and conserve 2 tbsp of the liquid from the can (we let Oreo drink what was left). In a mixing bowl, add the flour, tuna and egg. Mix well until the contents become crumbly. Transfer to a food processor. Add the 2 tbsp of tuna juice (or water) and pulse until a dough forms (it will look similar to a pizza dough). If the dough is sticky, add a bit of extra flour. Roll the dough out onto a surface that is lightly dusted with flour. The dough should be pretty thin (about 1/8 th of an inch). Using a small cookie cutter (we fashioned one out of cardboard and foil in a triangular shape to mimic a Christmas tree). Cut out as many cookies as you can from the dough and place them onto a greased cookie sheet. Bake in the oven for 1 minute on each side (these cookies are very small so they cook super fast). Let cool and serve 😋
Notes: Instead of using a cookie cutter, you can roll the dough into cylinders about the diameter of a dime. Put the rolls in the freezer for 10 minutes and then cut 1/8 of an inch cookies. Use the same cooking method. Any leftover dough can be rolled into cylinders and frozen for future use 💚
When I was a kid, my mom would make these chocolate toffee bars for us every Halloween. While the trick-or-treaters stuffed their faces with candy, we enjoyed these gooey caramel chocolate squares. To this day they are my absolute favorite Halloween treats!
Chocolate Toffee Squares: Every once in a while it’s nice to treat yourself to a wonderfully rich dessert! We’ve got one that will definitely satisfy your sweet tooth and is perfect for that “pat on the back” after a hard day’s work!
Ingredients: 2 1/3 cups all-purpose flour 2/3 cup light brown sugar ¾ cup butter or margarine 1 egg, slightly beaten 1 cup of HERSHEY’S Chipits Dark Chocolate Chunks 1 cup of Hershey’s Chipits Milk Chocolate Chunks 1 can sweetened condensed milk (not evaporated milk) 1 1/3 cups CHIPITS SKOR Toffee Bits
Method: Preheat oven to 350°F. Grease 13 x 9 x 2 inch baking pan. Combine flour and brown sugar in large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Stir in 1-½ cups chocolate chips and set aside 1-½ cups of the mixture. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Remove from oven and pour sweetened condensed milk evenly over hot crust; set aside ¼ cup toffee bits. Sprinkle remaining toffee bits over sweetened condensed milk. Sprinkle reserved crumb mixture and remaining ½ cup chips over top. Bake 25 to 30 minutes or until golden brown. Top with reserved toffee bits. Cool and cut into bars.
For more Kitty Chef recipes like this one, check out our cookbook “The Kitty Chef: Easy Family Recipes” available via: www.theoreocat.com
Classic Meat Sauce One of my fondest childhood memories was having a big family pasta meal at my grandparent’s house on Sunday afternoon. The whole family would gather around the table. Aunt’s, uncles, cousins, mom and dad’s, siblings and of course, grandparents. My grandma made the best spaghetti sauce. To this day it’s one of those things that always comforts me with both taste and memories! Things don’t need to be complicated to be amazing!
Ingredients: 2 tbsp of Olive Oil 1/12 cups of chopped leeks 2 cans (2x 796 ml)of diced tomatoes (without salt or spices) 1 can (796 ml) of crushed tomatoes (without salt or spices) ½ cup of water ½ cup of white wine 1 celery stalk (cut in half) 2 carrots (cut in half) 2 pepperoni sausages (cut in half) 1 side of pork ribs (halved) 300 g of ground pork 2 sprigs of rosemary 2 cloves of garlic 1 hot pepper
Method: In a large pot, add the olive oil, leeks, carrots, celery, pepperoni, pork ribs, rosemary, garlic, hot pepper, ground pork, cans of tomatoes, water and white wine. Stir and set to high heat. Bring to a boil, turn the heat to low, cover and let simmer for 1.5 – 2 hours (or until the meat from the pork ribs falls off the bone). Serve with your favorite pasta. 🍝
Bruschetta: September always brings an abundance of tomatoes in the garden. There is nothing better than fresh Bruschetta packed with freshly grown ingredients. Bruschetta can be served as is on toasted bread, as a salsa with chips or even piled on top of your favorite pasta or pizza!
Ingredients: 1 large onion (roughly 2 cups diced) 2 cups of fresh cubed tomatoes 2 sprigs of fresh rosemary 4 tbsp of Olive Oil 4 cloves of garlic (chopped in sliced) The juice of half a lemon salt and pepper to taste
Method: In a large pan, add two tablespoons of olive oil. Once heated, add the onion and garlic. Cook the onion and garlic on medium to low heat for about 10 minutes, stirring as needed. Add the rosemary and mix well. Add the mixture to the food processor. Add the 4 cups of cubed tomatoes, 2 tbsp of Olive Oil, lemon juice, salt and pepper. Pulse a few times until the mixture has a slightly chunky texture. Serve on your favorite bread.