Kira the Wonderdog & the Cone of Shame

Well it has been quite a week for Kira dog. It seems she thought eating assorted debris when bored was a good idea. Let me tell you it did not work out so well in the end. I wish Kira would have consulted with me about choosing healthier options than burlap and plastic wrappers. These items are not digestible, big surprise there, and so they found their way into her small intestine and got stuck. Kira had major life saving surgery on Thursday. Her Vet, Keith Beebe, Dvm from Wahconah Veterinary Hospital is the best Vet I have ever worked with. His expertise identified a very small piece of metal in Kira’s xray which turned out to be 8 inches of debris lodged in her small intestine that would have been fatal if not removed. I am so grateful for his care and it is clear he loves taking care of animals!

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So she looked pretty good just coming out of the hospital considering what she had just been through. On her way home with the cone of shame, which she is really unhappy about, she sat with her head between the seats in a pain medicated drool. Getting her in and out of the car was a trip. I couldn’t lift her since her entire belly and stomach have been stitched or stapled and she was not having it. My daughter Kristen came along to help so we encouraged Kira to slowly climb into the back seat with me supporting her hind end and Kristen supporting her front end. Once home she refused to get out of the car and instead bared her teeth every time I attempted to gently pull on her cone collar. We used every trick in the doggie book including setting up a quasi stable ramp from the car. If Kira could talk she would have said are you for real. She did come out of the car after 30 minutes or so and slowly made her way to my bedroom where she has been ever since.

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This morning after her medication she began to whimper which was heart wrenching. She tried to get up but her legs went out from under her and she just collapsed onto the floor. She is picking her head up and wagging her tail when I give her love but she’s not trying to move now. I do 15 minute checks and today will be cooking up a storm as that is how I cope with stress.

This is the frist dish I plan to prepare today…I will go healthy unlike my dear Kira who eats anything that is not nailed down.

French Lentil Soup with Tarragon and Thyme

1      tablespoon olive oil

1      large yellow onion, diced

1      large carrot, peeled and cut into fine dice

4      cloves garlic, minced

1      teaspoons dried tarragon

1      teaspoon dried thyme

1      teaspoon paprika (Hungarian if you’ve got it)

5      plum tomatoes, seeded and diced

6      cups water or vegetable broth

2      cups French lentils

2      bay leaves

1      1/2 teaspoons salt

Several pinches of freshly ground black pepper

Instructions

  1. Preheat a large pot over medium heat and add oil. Sauté the onion and carrots for      about 10 minutes, until onions have browned a bit. Add the garlic, tarragon, thyme, and paprika, and sauté for 2 more minutes. Add the tomatoes and a little splash of water if necessary, and stir to deglaze the pot. Cover and cook for 5 minutes.
  2. Add the water, lentils, bay      leaves, salt, and pepper, then cover and bring to a boil. Once the soup is boiling, reduce the heat to a simmer and cook, covered, for about 45 minutes, or until the lentils are tender. If the soup looks too thin, uncover and simmer for a couple more minutes. If it looks too thick, add a  little more water. Serve with good, crusty bread.

Well that’s all for now folks. Continue to follow the saga of Kira the Wonderdog, weekly here at Kira’s Kitchen, And remember to be the person your dog thinks you are!

Blessed Be

Cooking with Family and Friends

My kitchen remodel is nearly done and it’s looking great! We have had a ton of fun cooing together this past week and learning where things are as we go. The contractors will return after the New Year but for now it is just my kitchen. Sharing it here with my daughters, Hannah who flew in from California and Kristen who came over to bake.

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I hope you all are enjoying this season of family and friends. It has been quite busy in my kitchen and I’d like to share a couple recipes with you that we like to make. The first is so delicious and yet so simple and comes from The Kind Diet Cookbook by alicia silverstone.

Chocolate Peanut Butter Cups:

 ½ cup Earth Balance butter

¾ cup crunchy peanut butter (preferably unsweetened and unsalted)

¾ cup almond meal

¼ cup maple sugar or other granulated sweetener (I used regular sugar and it was fine)

1 cup grain-sweetened, nondairy chocolate or carob chips

¼ cup soy, rice, or nut milk

¼ cup chopped pecans, almonds, or peanuts

  •  Line a 12-cup muffin tin with paper liners. Set aside.
  • Melt the Earth Balance butter in a small saucepan over medium heat. Stir in the peanut butter, almond meal and maple syrup and mix well.
  • Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
  • Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted.
  • Spoon the chocolate evenly over the peanut butter mixture. Top with chopped nuts.
  • Place in the refrigerator to set for at least 2 hours before serving.

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The refrigerator in the background which is my living room is going to the Habitat for Humanity Re-store soon!

Chestnut Tarts:

1 cup (5ounces) whole peeled chestnuts roasted or bottled dry chestnuts

1 teaspoon vanilla

¼ cup maple syrup

2 large egg whites (free range, organic or egg substitute)

¼ tsp salt

2 packages 15 count phyllo pastry tarts

½ cup fresh whipped cream

  • Reconstitute chestnuts if dried, pulse in food processor until finely ground. Remove to a  medium bowl, stir in vanilla and maple syrup.
  • Beat together egg white, salt in medium bowl until soft peaks form. Fold into the chestnut mixture.
  • Place phyllo tarts into mini muffin pan and fill each with the chestnut mixture.
  • Bake at 375 for 10 minutes until golden.
  • Allow to cool and pipe a whipped cream star on top of each cooled tart.

Off to see Shakespeare and Company It’s a Wonderful Life: A Live Radio Play with all my Children. Photos and story to follow.

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Kira and her pal Pooh approve of the kitchen remodel mostly because they can see out the new back door.

Be Well and Enjoy!

Kitchen Remodel 101

I spent a good part of this day emptying my kitchen so that the deconstruction can begin with the construction to follow. This is what things looked like this morning…fortunately this scene has improved!

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AND…Yesterday some of my dearest friends came to help construct my IKEA cabinets. I can’t tell you how blessed I am to have these people in my life. That they would take time from their busy lives to come to my home and build cabinets is such a gift.

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My dogs are wondering why the refrigerator is parked in the living room along with several large cabinets built by the above good friends….my brain and whole body are screaming for a hot bath so I will close this post and oblige…be well fellow foodies life is good when we are able to enjoy good food, good company and the comfort of our home regardless of the mess!

Brightest Blessings

 

Mom, IKEA and the Pittsfield Farmer’s Market this weekend

Well we did it! What started out as an ordinary yet insane day closed with pizza, beer, good friends and MOM in my backyard….AND the unloading of about 2000 lbs of kitchen cabinets!

I guess an explanation is needed here for those of you who don’t know me. First a photo from the Stoughton IKEA store where my daughter Kristen, my dear friend (I think we are still friends) Helen and I had just loaded the 2000lbs of kitchen cabinets into my car and Kristen’s SUV…notice we are all smiling still!

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Ok…let me give you the context of this insanity… so we had driven 3 hours prior to this photo and got up at dawn so I could be the first person at the IKEA kitchen design center this morning to purchase my future kitchen which by the way my dear mom made possible…Thanks mom hope you know how much I love and miss you!

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Sooo…after loading our cars (with the help of a very strong…very young man who then disappeared as if by magic)… we began the the 3 hour drive home (it took longer due to the weekend travelers all returning home at the same time we were)…

En route home I was running the whole scene of how, upon arriving at my house we would unload the cars, walk the dogs, eat and survive it all…it was clear we three could not do it…so I began to panic…a little.

Then after several truly crazy moments on my part which I choose not to share here a bit of magic occurred. There were suddenly 2 strong men related to Kristen and Helen waiting at my house to help unload the 2000lbs of cabinets…another dear friend Donna had purchased beer and was on her way to my house to take care of my crazy dogs…and 2 large pizzas had been ordered to arrive right after the cabinets were safely in my basement. AMAZING I thought simply amazing.

AND yesterday all the women mentioned in this blog including my mom who is always present in my life were at the Pittsfield Farmer’s Market sharing whole foods and in particular “ALL THINGS BEANS”

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We had lots of fun at the market as we do every time we participate or visit. I want to share this recipe with you which continues to make me smile…

Chocolate Adzuki Bean Balls:

Chocolate Adzuki Bites (Vegan, Gluten Free, Sugar Free, Soy Free)

Ingredients:

For the adzuki balls:

  • 1/2 cup dried adzuki beans
  • 3/4  cup pecans
  • 6 or so pitted medjool dates (about 1/2 cup)
  • 1/4 cup cocoa
  • 1/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tsp maple syrup (optional)
  • 1-2 teaspoons rice milk (optional)

For the topping:

You can choose either shredded coconut, chopped pecans or chopped cashews. You’ll need about a cup of whichever one you choose. For the nuts, I recommend blending them in the food processor before you make the balls because then you don’t have to clean it out.

  • 1 cup of selected topping
  • 1/4 tsp sea salt (the larger flakey kind if possible)

Directions:

Put the adzuki beans in a small pot and cover with a couple inches of water. Boil for about an hour, making sure you don’t let them dry out, until they are soft. Drain and set aside.

In a food processor or blender, blend the nuts for your topping (if using) and set aside. Add 3/4 cup cooked adzuki beans (they will have swollen up so your 1/2 cup should have turned into at least 3/4 cup), 3/4 cup pecans, dates, cocoa powder, vanilla, and salt. Blend until smooth, scraping down the sides of the bowl if necessary. If it is too dry to blend well, you can add rice or almond milk a teaspoon at a time to add moisture. You can also add a teaspoon of maple syrup to make it a little sweeter (if you use the maple syrup you probably won’t need the rice milk)

Scoop out the dough a tablespoon or so at a time and roll into balls. Sprinkle them with just a bit of the sea salt and then roll the balls in the topping until they are coated then put them in the fridge for about an hour to firm up.

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I must admit that I am beyond tired so will sign off for this week…more to come.

I’d like to end with gratitude for my family and friends, for this glorious life I have been given and for the hope of more to come. I am truly blessed and know this each day I wake to greet the sun!

Peace and Brightest Blessings Dear Ones!