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Author Topic: CATS: What home-prepared meal did Meowmie fix for you this week?  (Read 87370 times)
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kaffe
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« Reply #30 on: November 07, 2007, 12:53:07 PM »

Yes, Sue... I'll dig them up in my feline recipes file and copy over.  I'll re-post as soon as I finish getting lunch on the table  Grin
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kaffe
Guest
« Reply #31 on: November 07, 2007, 01:05:39 PM »

Re-post:

Broiled Pork Loin

300 grams   Pork loin lean cut

75 grams                Mixed veggies (cooked Broccoli, grated raw carrot)

25 grams                Cooked chicken liver

2 tsp      Gerber’s Organic Carrots baby food

1 tsp      Gerber’s Organic Apples

3 tsp      Beech Nut  Butternut Squash

2 tsp      Beech Nut Apples and Blueberries

1 tsp      Organic Apple Cider Vinegar

½ tsp      Powdered eggshell 

1/8 tsp      Kelp powder (optional)

1 Cup      Spring water or enough for processing.

2000mg                Fish Oil or Salmon Oil (please DO NOT substitute with cod liver oil!!! - leave out if 
                          you do not have fish or salmon oil)

1500mg               Taurine (very important supplement if cooking and freezing - do not leave out if you 
                         can help it!!!!)

400IU      Vit. E

1 capsule               B-50 Vitamin B Complex



1.   Meats:  Wrap pork and liver in tinfoil and bake or broil in oven until cooked through.  Cut into small pieces.
2.   Veggies:  Steam or boil broccoli but do not over cook.  Grate the carrot but leave raw.
3.   In a bowl, mix all vitamins and supplements and egg shell powder together with some water.
4.   Pour EVERYTHING into a food processor and whirl.
« Last Edit: November 07, 2007, 01:08:24 PM by kaffe » Logged
Suelovescats
Guest
« Reply #32 on: November 07, 2007, 01:14:34 PM »

Kaffe,
Thank you.  The butcher at the grocery store sells me meat when it is directly on the sell by date.  His instructions are I must freeze immediately and thaw only in the fridge.  Anyway, I just got a 4 lb pork roast for $2.00.  I can certainly feed the cats with that.  I'm sure they'll love the recipe.
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kaffe
Guest
« Reply #33 on: November 07, 2007, 01:32:55 PM »

Re-post:

                               Chicken and Ox Tongue (this is a cooked recipe)

500 grams   Chicken Breast (cooked – whichever way you like)

500 grams   Ox or Beef Tongue (baked in foil)

100 grams   Broccoli (lightly steamed)

2 Tbs      Carrot (raw and finely grated)

1 ½ Cup      Water (or enough for processing)

3 Tbs      Beech Nut Pears and Raspberries Stage 2

113 grams (1 big jar)   Beech Nut Tender Sweet Peas Stage 2

71 grams (1 small jar)   Gerber’s Organic Sweet Potato Stage 1

1 [heaped] tsp   Eggshells – crushed or powdered (or 2000 mg calcium supplement – NOT OPTIONAL)

1/8 tsp               Kelp (optional)

1000 mg        Taurine supplement

2000 mg       Fish or Salmon Oil

400 IU       Vit. E

2 caps       B-50 Vitamin B Complex

1 cap       Multiglandular (optional)


Calcium-to-Phosphorus Ratio –  around 1:1

Protein to Fat Ratio – around    1: 0.5  (protein = 268.5g;  fat = 121.9g)

Recipe makes 6 Cups ...... 1 cup has roughly 378 kCal

Method:

1.  Ox tongue:  Wash ox tongue, wrap in tin foil and bake in 350 deg F oven for 2 hours or until tender.  When done, leave out to cool and then peel the skin off (when done, the skin comes off very easily).  Cut desired portion (for this recipe, it is 500 grams).  Cut up this portion for processing.  I chopped up half to go into the blender; the other half I chunked to give kitties something to chew on.  Half goes into the blender or food processor.  Whirl with some water to desired consistency.  Pour into a big bowl and mix in the other half (if you decided to chunk up half the ox tongue)

2.  Chicken and brocolli:  You can fry chicken breast lightly or bake in the oven wrapped in tin foil - but do not boil in water as whatever taurine is in the breast will leach out into the liquids and be lost.  Do the same thing with the chicken as you did with the ox tongue (half chunked, half in the blender).

3.  Toss broccoli  into the blender or food processor together with the chicken.  Pour into the bowl with the processed ox tongue.  

4.  Mix in grated raw carrot in the ox-tongue, chicken and brocolli mixture.

5.  Suplements:  In a small bowl, toss all babyfood and powdered supplements (crushed vit B, taurine, calcium supp or powdered egg shell, etc) and blend together with a fork or spoon.  Empty bowl into the ox tongue and chcken mixture and mix well.  

6.  Portion into ziplock bags or glass jars.  Freeze whatever will not be used immediately.


NOTE:  Ox tongue is very rich.  It has a protein-to-fat ratio of nearly 1:1.  For this reason, I had to mix in another protein source (chicken breast in this case) to bring the protein-to-fat ratio down to 1 (protein) -is-to 0.5 (fat).  

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kaffe
Guest
« Reply #34 on: November 07, 2007, 01:37:01 PM »

$2.00!!!!  Wow!  That's great.  Just at the "used by" date will not be a problem at all if you are COOKING!  And I think pork flesh should be served cooked at anyrate.  I feed raw chicken, turkey, beef and cornish game hens - with raw, the meat has to be really as fresh as possible.  But I don't think I will ever bebrave enough to offer my cats raw pork. 

What a good meowmie you are to feed your kitties home-made food!
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Suelovescats
Guest
« Reply #35 on: November 07, 2007, 01:49:49 PM »

I only do home-cooked for them.  I read Dr. Fox's stuff first and I may be brainwashed.  All the organ meats I get are from the same butcher.  He cuts up some of the organic chickens for sale as breast and legs, so I get the backs, necks, and organs for supercheap! (And those are very fresh.) He says he's happy someone is using it.  Otherwise it would all go in the garbage.  The chicken/ox tongue recipe sounds really good.  My guys like sweet potatoes and peas in their food. 
(I'm one of those poor people, but I found a way to home cook.)
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kaffe
Guest
« Reply #36 on: November 07, 2007, 06:28:05 PM »

You're my type of cat guardian, Sue... even on a tight budget, you still find a way to give your kitties the best kind of food - home-prepared!  Kudos to you, mate!  I'm sure your kitties just wuvvvv you! Cheesy

oh... many of us here, like meself, are also on a tight budget... you're not alone!
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straybaby
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« Reply #37 on: November 08, 2007, 12:04:07 AM »


When done, leave out to cool and then peel the skin off (when done, the skin comes off very easily). 



OY! *runs and buries tongue deeper in the freezer!*   Shocked
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kaffe
Guest
« Reply #38 on: November 08, 2007, 02:08:45 AM »

Straybaby... you are just tooooo funny.  I know, I know... kinda grosses out most people... peeling skin off the ox tongue.  But I looked and handled the darn thing "clinically."  Once its cooked, the skin is white and has the consistency of shell - well, a shell with tiny spikes like a blow fish.
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straybaby
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« Reply #39 on: November 08, 2007, 11:51:57 AM »

Once its cooked, the skin is white and has the consistency of shell - well, a shell with tiny spikes like a blow fish.

AAAACK! that's even WORSE!!!!   Shocked  although i guess it's good to know?!

anyone want a cow's tongue?!
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kaffe
Guest
« Reply #40 on: November 08, 2007, 01:59:20 PM »

ha ha ha ha ha Straybaby.

Don't worry - the ox tongue is dead - it won't get you, I promise.   Grin

I suppose chicken feet and pig's blubber is totally out of the question? Aw, shucks...
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straybaby
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« Reply #41 on: November 08, 2007, 02:04:50 PM »

i feed chicken feet  Grin  and pigs blubber wouldn't bother me. i have a bag full of duck fat in the freezer, lol!

there's just *something* about a whole tongue that creeps me out, and knowing it gets a shell on it after cooking?! EWWWWWWWWWWWWW!
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Suelovescats
Guest
« Reply #42 on: November 08, 2007, 03:02:28 PM »

Kaffe,
I got lamb from the butcher today.  Do you think it'll work with your pork recipe? 
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kaffe
Guest
« Reply #43 on: November 08, 2007, 03:19:02 PM »

Hi Sue!

Lamb!  Now that is an excellent find!  You can substitute lamb for pork of course.... but first, can you tell me how much (in pounds or kilos or grams) you will be making so I can re-check the cal-phosphoris balance for you and see if you need to add or deduct more eggshell powder?  Won't take a minute.
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Suelovescats
Guest
« Reply #44 on: November 08, 2007, 03:45:47 PM »

Thanks Kaffe!  I have 2.47 pounds of lamb.  And I have plenty of eggshell.  I can't tell you how much I appreciate the help.  I've been using a diabetic book, believe it or not, that has the minerals in a chart.  Conversion they give is 3.5 ounces = 100 grams (my scale is in ounces.)
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