Mary Sheehan Coming Home To Cook

The best review of my dog biscuits from my cookery book Coming Home To Cook are the reactions from these cuties. Little Annie was nipping at my heels as I was mixing them up and baking them. She remembered the smell from a year ago! Raven was jumping with delight as Alice came home with her order of fresh baked biscuits and Jan, a Veteranarian, says that when her 3 Corgi’s are asked if they want a store bought biscuit or a Mary B’s, they leap with delight for the latter.   Baked with all natural ingredients, with the crunch of fresh veggies, chewy wheat berries and nutty sunflower seeds, your dogs can share in the woofs of glee and howls of anticipation as the smells of  all the whole grain goodness wafts from your oven.  Here’s the recipe:

Mary B’s

Preheat oven to 350 0r 180c. Grease a baking (cookie sheet).

Mix together 2 cups whole wheat flour, 1 1/2 cups white flour, 1 Tbl. sunflower seeds, 1 Tbl. flax seeds, 1/4 cup wheat germ or wheat bran, 1/4 cup cooked wheat or spelt berries, 1 cup diced, cooked vegetables, 1 beaten egg, 1 cup vegetable stock.  Knead dough and lay out on floured surface. Using a small or large dog bone mold form into shapes a 1/4 ” thick.  Bake for 30 minutes.

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There’s nothing like luscious comfort food to ward off  the winter blues.  As the light wanes in the west it’s time to get out the soup pot, invite friends over and light the fire. But, if your friends and family are anything like mine, there are some of them with food sensitivities. So, I focus on foods that are gluten and dairy free for the winter months.  It helps to curtail the inevitable sinus, chest and cold irritations that the season brings.  As with all my soup recipes, it’s about using the freshest vegetables, seasonings and a good vegetable stock. See Coming Home To Cook for more winter soup recipes. Enjoy!

Cream of Broccoli  – gluten and dairy free

In a heavy soup pot pour 2 Tbl. of olive oil (or soy margarine). To it, add 1/2 cup chopped white onion, 1 cup chopped celery, 2 diced large floury potatoes, 2 minced garlic cloves, 12 chopped button mushrooms, 4 cups chopped broccoli. Stir and cook for about 15 minutes. Add enough vegetable stock to just cover (about 3 cups)  Cook on medium heat until veg are soft. Add 2 cups of plain soy milk, sea salt and pepper to taste. Cook for another 20 minutes on low heat.  Puree until smooth. Serve topped with chopped coriander (cilantro) and a dollop of non dairy yogurt.