slowlane, I make brownie mix from the King Arthur Flour recipe on their website, as well as this whole grain pancake "mix". I just use regular whole wheat flour. They also have recipes for biscuit mix and a quick mix that can be used to make muffins. Homemade Whole-Grain Pancake Mix These pancakes are just shy of 90% whole-grain; and they're absolutely delicious, featuring the sweet-nutty taste of oats and wheat. This recipe comes courtesy of Susan Reid and Susan Miller, two of the authors of King Arthur Flour Whole Grain Baking. Thanks, ladies! 4 cups King Arthur white whole wheat flour 1 cup King Arthur Unbleached All-Purpose Flour 3 1/2 cups old-fashioned or rolled oats 3 tablespoons sugar 3 tablespoons baking powder 1 tablespoon salt 1 tablespoon baking soda 1 cup vegetable oil Pancakes 1 cup homemade mix 1 cup buttermilk, or a combination of plain yogurt and milk; or 3/4 cup liquid whey 1 large egg 1) To make the mix: Grind the oats in a food processor until they're chopped fine, but not a powder. 2) Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running. 3) Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer. To make pancakes: Whisk together 1 cup of mix, 1 cup of buttermilk (or a combination of half plain yogurt and half milk; or 3/4 cup liquid whey), and 1 large egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. 5) Let the batter stand for at least 20 minutes before cooking. Heat a lightly greased griddle to 350�F (if you've got a griddle with a temperature setting; if not, medium-hot will do). 7) Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4" diameter pancake. If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake. 8) When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes. 9) Serve pancakes immediately, or stack and hold in a warm oven. Yield: a batch using 1 cup of the mix will make about 5 to 8 pancakes, depending on size. Recipe summary Hands-on time: 20 mins. Baking time: 4 mins. to 8 mins. Total time: 60 mins. Yield: 10 cups dry mix; enough for 50 to 80 pancakes Tips from our bakers ◦If you're not in the habit of having buttermilk around, reconsider: you can freeze leftover buttermilk, in 1-cup portions, for future batches of pancakes. And if you don't have buttermilk, but do have buttermilk powder, add 1/4 cup buttermilk powder to the dry mix along with 1 large egg and 1 cup water or milk. ◦These pancakes hold in a low oven for half an hour without getting tough or rubbery, and they're more than willing to act as a vehicle for any kind of fruit addition. A partial list of combinations that have made successful appearances so far: peach, raspberry, banana-walnut, cheddar-apple, blueberry, and cranberry-apricot. ◦Do you enjoy making your own Greek-style, thick yogurt by draining plain yogurt through a strainer? If so, don't discard the drained-off whey; it's a great stand-in for buttermilk in this recipe. Since it's thinner than buttermilk, you'll want to use 3/4 cup whey in place of the 1 cup buttermilk called for. ◦Variation: Add 1 tablespoon orange juice to the dry mix along with the buttermilk. We've found that the acidity and sweetness of the orange juice helps mellow the tannic taste some people perceive in whole wheat flour; while the pancakes won't have any orange flavor, they may taste slightly milder to you, if you're not a fan of whole wheat flour (but still want to get more whole grains into your diet). I agree about the soup base/bouillion/etc in most of the dry soup "recipes", the sodium level is astonishing. I think some people here found a lower sodium alternative "base" but I don't much like any of them, they taste fake to me. Good luck. Annie

LOL, Livercicles! That's how my girls like their liver too and it's definitely not as messy as thawed liver. Glad to hear things are going so well. FWIW, my girls can't handle the raw eggs either, so either I boil them or they get scrambled once a week ( they also got the verpy's with raw eggs and sometimes squirty). Spedigrees, it can be difficult and time consuming to wade through all of the information out there and yeah, there are extremist on either side of the fence. It would be nice if raw was the answer to all heath issues, but there is no magic bullet with any given method ( that includes the vaccine and de-worming issues as well). I would love to hear meghane's view on the bone issue. If you look at it on simplistic level, raw bones are soft and pliable (excluding the heavy weight bearing bones which are pretty hard but probably still digestable if they don't break a tooth) while the cellular composition of the bones when the cook change and become hard and brittle. That's when the become dangerous to ingest. As far as parasites, I've never personally had any issue but there is always some risk. What alot of folks don't realize is that that risk carries over to kibble as well (I know you cook, so no issue there for you). I've got an article that I am putting below that addresses that. Sorry I don't have a link, it's in my files for folks that approach me with questions about raw feeding. Risk, raw feeding, and pathogens: a review Assessing the potential risk involved in feeding dogs raw meat is complicated. Some of the issues I'd like to discuss are assessing the potential risk of to the dogs, assessing the risk to humans who are around raw-fed dogs, and the general issue of how to evaluate risks. References are in parentheses, and a list of sources can be found at the end of this article, with short excerpts and web links to full-text or author's abstracts in most cases. RISKS TO DOGS First, the issue of risk in feeding a raw diet is not simple. ALL foods have some degree of risk, so the question isn't whether risk exists. The question is whether the risk is unacceptable. You may think you want zero risk - but that's not a choice you get in life, because all foods carry some type of risk. Raw meat can indeed be contaminated with e. coli 0157, camphylobacter, or other pathogens. However, kibble can also contain disease-causing mold and other pathogens. Studies by Bueno (2001), Gunsen (2002), and Maia (2002) found aflatoxin, a toxic mold, in pet food samples. Aflatoxin contamination of dog kibble resulted in approximately 25 dog deaths in 1998 (Texas) and vomitoxin was found in batches of Nature's Recipe kibble in 1995 (Food and Drug Administration, 1995). At least seven dogs have died from unknown contamination of Petcurean pet food, recalled by the manufacturer in October 2003 (Syufy, 2003). Bacteria and mold are not the only risks involved in choosing a food for your pet. For example, there is some research that says that small particle size of food is a risk factor in bloat, so with regard to bloat, feeding large meaty bones would be less risky than feeding any kibble (Theyse, 1998). Even the packaging of commercial food can carry some risk, as one study of canned pet foods showed that Bisphenol A, an industrial chemical and suspected endocrine disruptor leached from the cans into the food (Kang, 2002). Dogs are more resistant to most of the common raw meat pathogens than are humans. (Consider the fact that many dogs use the kitty litter box as a snack tray without ill effects. Does anyone really want to argue that cat feces are free of pathogens?) Dogs are resistant - NOT immune - from the disease potential of these pathogens, and healthy dogs can harbor them without symptoms. Beutin (1993) found verotoxin producing e. coli in 4.8% of apparently healthy dogs and Dahlinger (1997) cultured various types of bacteria, including some forms of e. coli and salmonella from the lymph nodes of 52% of apparently healthy dogs brought in for elective spays. Most dogs can eat clean raw meat without a problem, even if the same raw meat would make humans very sick. Still, a dog with a compromised immune system or digestive system is going to be more at risk for illness from any infectious agent than a dog who is healthy. So I would be reluctant to feed raw meat to an ill dog, a very young puppy, or a very elderly dog who has not previously been fed a raw diet. I recently posted a article to the VETMED list about KSU's studies on Alabama Rot (a/k/a hemolytic uremic syndrome) in Greyhounds fed raw meat. (Greyhounds, 1995) Some people immediately posted "atta girl" posts to me privately. While I have no doubts about the accuracy of the KSU research, I think most of the readers of VETMED are unaware of exactly what kind of raw meat is fed to racing greyhounds. Racing greyhounds are routinely fed raw "4-D meat" as part of their diet. 4-D meat is unfit for human consumption because the source of it is animals that died of natural causes (not via normal slaughter procedures) and includes animals which were diseased, or dying when they went into the slaughterhouse. This is meat which has either not been inspected by the USDA or it failed the inspection. This is not the quality of meat most pet owners buy if they are feeding their pets raw meat. 4-D meat is very foul stuff, and has the potential to contain much more in the way of pathogens than the meat that you buy in the supermarket. I would never feed a dog raw 4-D meat. I don't know of any published veterinary reports of Alabama Rot in pet dogs fed raw diets from USDA-inspected meat. It is, unfortunately, mainly a problem caused specifically by the feeding of unwholesome raw 4-D meat - not raw meat generally. But raw meat is not alone in having bacterial contamination problems. There are case reports of pathogens found in commercially produced dog food and in dog treats such as rawhide, pig ears, jerky, and chew hooves. (Human, 2000, as well as Clark et al, 2001; White et al. 2003; Bren 2000; FDA, 2000, Canadian Food Inspection Agency 1999 and 2000). According to the FDA, "all pet chew products of this type may pose a risk" (FDA, 1999). So, my personal opinion is that with regard to the dog's health, feeding USDA graded raw meat to dogs is a reasonable choice for some owners to make as long as precautions are taken to avoid excess risk (for example, don't let the meat sit around at room temperature before giving it to the dog.) RISK TO HUMANS Studies of pet dogs have shown e. coli O157 and salmonella in the feces of pet dogs - but most of these studies were not limited to dogs fed raw diets. So, kibble fed dogs and dogs fed rawhides, pig ears, and chew hooves also carry this risk. However, before getting too fixated on dogs as a source of pathogens for humans, consider that the most notorious cases of food poisoning have been caused by poor hygiene from human sources - such as cooks and farmers. While undercooked and raw meat is sometimes implicated in food poisoning cases, there have been an enormous number of cases of salmonella and e. coli from fruits and vegetables. The seemingly innocuous bean sprout has been linked to many outbreaks of food poisoning, as have melons, salads, and apple cider (Health Canada, 2002, and USDA 1995.) In other words, while raw meat is a a risk, so is almost ANY uncooked food that you eat. There has been one salmonella outbreak linked to almonds. (Chan et al. 2002) So, are people at additional risk of getting pathogens from coming in contact with a dog fed raw meat? There isn't a lot of research that is directly on topic for this. There are studies of raw-fed dogs (Joffe and Schlesinger, 2002) but these do not carefully compare the raw fed dogs to a similar population fed commercial dog food. (See the commentary on Joffe's study by New n.d.). I have seen studies of pet dogs that show that food-borne pathogens were present in a surprisingly large proportion of the dogs tested. Hackett and Lappin (2003) found infectious agents in the feces of 26% of healthy Colorado dogs. As far as I can tell, this study was NOT limited to dogs eating raw diets. Fukata et al (2002) found salmonella antibodies in 15% of apparently healthy dogs. I think that you can reduce any potential risk of food poisoning related to dogs by simply having good hygiene - scrupulously washing your hands after cleaning up after your dog and washing up thoroughly before eating. Keeping the dog itself clean probably doesn't hurt, either. And it would make sense to avoid letting your dog lick you right after eating a chicken neck. For these reasons, I think that someone with pets and toddlers might want to avoid raw diets because small children will not follow the above rules. Kids often will let the dog lick their face any old time, and they may even try to taste the dog's meals. (Sato et al. 2000.) RISK ASSESSMENT Aside from the concept of 'relative risk' there is the question of risk versus benefit. If people were completely happy with the health of dogs from kibble feeding, the entire "raw foods" movement would have never taken root. There's nothing more convenient than pouring kibble into a dish. So some people must be seeing a benefit from feeding raw. I think that most veterinarians' assessment of risk from raw diets is skewed by the fact that normal, healthy dogs are not generally seen by vets, and that most nutrition research is done using commercial diets. If there is a large population of totally healthy dogs eating raw diets, they may never be noticed by a veterinarian. On the other hand, vets will usually see the dogs who got the 3-day old chicken bones from the garbage can, or the one whose owner misguidedly thought it was a good idea to give their dog the skin and bones from their holiday turkey. Raw diets do carry risk. These can be reduced by feeding the freshest cleanest meat the owner can buy and following all the rules about temperature, storage and hygiene (FSIS, 1999). Kibble diets and dog treats also carry risk - and these can be reduced by buying fresh and high-quality food, rather than the cheapest stuff available, and by following proper storage and hygiene rules. But it's worth noting that some of the priciest brands of kibble were recalled because of toxic contamination, so a high price does not ensure safety. I don't think there is one right way to feed dogs. I think that careful attention to nutrition and hygiene reduce the risk associated with whatever feeding regimen you choose. It's interesting to note that feeding raw meat is intensely controversial, while feeding pig ears and jerky - which carry similar if not higher risks for contamination - is widely accepted as reasonably safe. Incidentally, in case anyone is wondering, the main diet for my dogs is free-fed kibble. I free feed because it helps prevent gluttony, and I have never had a case of bloat in Greyhounds, which are a somewhat bloat-prone breed. I also routinely feed my dogs raw chicken parts. I feed bony chicken parts because I have found this to be the most effective way of keeping my dogs' teeth clean. I haven't noticed any other big change in their health, but they love the chicken parts and their teeth are clean and their breath sweet as a result. Greyhounds are notorious for foul teeth as they age, but even my oldest dog has remarkably clean teeth. With regard to the risk, I can only share my experience, in that I've not seen any illnesses in the dogs I can attribute to the raw meat nor to the kibble. I made my choice because I know of more pet greyhounds that have died from the anesthesia involved in teeth cleaning and other elective surgeries than have died from eating a raw diet. I wrote this article to seriously examine the question a VETMED subscriber asked about the potential for risk when using raw-fed dogs as therapy dogs. As long as the dogs aren't fed raw meat during therapy sessions, I don't see a problem. While these dogs may carry pathogens, so may dogs fed kibble or pig ears, or rawhide. One survey found salmonella contamination of 41% of the dog treats examined (White et al, 2003). Accordingly, it would be not be logical or fair to bar raw fed dogs from a therapy dog program, unless you are also barring all dogs who are fed pig ears, rawhides, and other similar treats. REFERENCES Beutin L, Geier D, Steinruck H, Zimmermann S, Scheutz F. (1993). Prevalence and some properties of verotoxin (Shiga-like toxin)-producing Escherichia coli in seven different species of healthy domestic animals. Journal of Clinical Microbiology, 31(9):2483-8. "Fecal samples from 720 healthy, domestic animals representing seven different species (cattle, sheep, goats, pigs, chickens, dogs, and cats) were investigated for verotoxin (VT [Shiga-like toxin])-producing Escherichia coli (VTEC). VTEC were isolated from 208 animals (28.9%), most frequently from sheep (66.6% VTEC carriers), goats (56.1%), and cattle (21.1%). VTEC were isolated less frequently from pigs (7.5%), cats (13.8%), and dogs (4.8%) and were not found in chickens (Bren, L (2000, November). Pet treats can make you ill. FDA Veterinarian, 15(5). "Pet treats made from the dried ears, hooves, lungs, and bones of pigs and cows have been implicated in Salmonella poisoning in humans." Bueno DJ, Silva JO, Oliver G. (2001). Mycoflora in commercial pet foods. Journal of Food Protection, 64(5):741-3. "This article reports on the identification of mycoflora of 21 dry pet foods (12 belonging to dogs and 9 to cats) that corresponded to 8 commercial brands [...] Some genera and species isolated and identified from the foods analyzed are potentially producing toxins, which are known as mycotoxins. This involves a risk for animal health." Canadian Food Inspection Agency (1999). Food Recall Archives. 9/24 - "Presence of Salmonella bacteria in pig ear dog treats" [Farm Meats Canada] 9/25 - "Possible presence of salmonella bacteria in EURO-CAN PIG EAR and other dog treats" 10/12 - "Presence of salmonella bacteria in dog treats" [Rollover, Co-op, PC, and Safeway] 11/19 - "Presence of Salmonella bacteria in certain UNCLE SAM'S brand dog treats" [Sargeant's Pet Products] 11/19 - "Presence of Salmonella bacteria in certain rawhide dog treats" [Avant RawHide] 12/1 - "Possibility of Salmonella bacteria in JAWBONE brand roasted pig ears" 12/6 - "Presence of Salmonella bacteria in ROLLOVER brand dog treats" 12/7 - "Presence of Salmonella bacteria in dog treats." [Co-op Gold and President's Choice] Canadian Food Inspection Agency (2000). Food Recall Archives. 3/1 - "HEALTH HAZARD ALERT - Dog treats may contain Salmonella." [Hartz rawhide] Chan ES, Aramini J, Ciebin B, Middleton D, Ahmed R, Howes M, Brophy I, Mentis I, Jamieson F, Rodgers F, Nazarowec-White M, Pichette SC, Farrar J, Gutierrez M, Weis WJ, Lior L, Ellis A, Isaacs S. (2002). Natural or raw almonds and an outbreak of a rare phage type of Salmonella enteritidis infection. Canadian Communicable Diseases Report, 28(12):97-9. Clark C, Cunningham J, Ahmed R, Woodward D, Fonseca K, Isaacs S, Ellis A, Anand C, Ziebell K, Muckle A, Sockett P, Rodgers F (2002). Characterization of salmonella associated with pig ear dog treats in Canada. Journal of Clinical Microbiology, 39(11):3962-8. Dahlinger J, Marks SL, Hirsh DC (1997). Prevalence and identity of translocating bacteria in healthy dogs. Journal of Veterinary Internal Medicine, 1997 Nov-Dec;11(6):319-22. European Commission (1998, October 30). Report of the Scientific Committee on Veterinary Measures relating to Public Health (SCVPH) on Benefits and Limitations of Antimicrobial Treatments for Poultry Carcasses. FDA - Food and Drug Administration (2000). Nationwide Recall of Medalist Brand Pig Ear Treats Due to Possible Salmonella Contamination. HHS News May 23, 2000. "Treat Makers, L.L.C., a manufacturer of natural pet treats, is voluntarily recalling Medalist brand pig ear pet treats, lot numbers 07600EXU3 and 08300EXU1, due to possible contamination with Salmonella. Pet owners can become ill by touching their mouth or food without washing their hands after handling the pet treats." FDA - Food and Drug Administration (1999). FDA Issues Nationwide Public Health Advisory about Contaminated Pet Chews. HHS News October 1, 1999. "The Food and Drug Administration today issued a nationwide public health warning alerting consumers about a number of recent cases in Canada of human illnesses apparently related to contact with dog chew products made from pork or beef-derived materials (e.g., pigs ears, beef jerky treats, smoked hooves, pigs skins, etc.). [...] Initial reports of illnesses came from Canada and involved Canadian products, but subsequent examination of similar products produced in the U.S. indicate that all pet chew products of this type may pose a risk." Food and Drug Administration (1995). Recalls and Field Corrections: Veterinary Products -- Class II FDA Enforcement Report, Oct. 11, 1995. "Product: Nature's Recipe Pet Food (dry) in 5, 20, and 40 pound paper bags (canine) and 4, 8, and 20 paper bags (feline) [...] Products are adulterated with the micotoxin vomitoxin, which may cause dogs and cats to become ill (vomiting and/or diarrhea)." FSIS - Food Safety and Inspection Service, U.S. Dept. of Agriculture (1999). The Poultry Label Says "Fresh" Fukata T, Naito F, Yoshida N, Yamaguchi T, Mizumura Y, Hirai K (2002). Incidence of salmonella infection in healthy dogs in Gifu Prefecture, Japan. Journal of Veterinary Medical Science, 64(11):1079-1080. Greyhounds Provide Model for E. Coli Food Poisoning in Humans (1995). K-State Press Release, December 1995. Gunsen U, Yaroglu T (2002). Aflatoxin in dog and horse feeds in turkey. Veterinary and Human Toxicology 44(2):113-4. "Aflatoxin levels were determined by ELISA in 18 dog and 20 horse feed samples, collected from different firms from June 2000 to June 2001 in Turkey. The minimum and maximum levels of total aflatoxin in the dog and horse feeds were Hackett T, Lappin MR (2003). Prevalence of enteric pathogens in dogs of north-central Colorado. Journal of the American Animal Hospital Association, 39(1):52-6. "Infectious agents potentially associated with gastrointestinal disease were detected in 34 of 130 (26.1%) fecal samples. Agents with zoonotic potential were detected in feces from 21 (16.2%) of 130 dogs and included Giardia spp. (5.4%), Cryptosporidium parvum (3.8%), Toxocara canis (3.1%), Salmonella spp. (2.3%), Ancylostoma caninum (0.8%), and Campylobacter jejuni (0.8%). Positive test results occurred in dogs with or without gastrointestinal signs of disease." Health Canada (2002). Risks Associated with Sprouts "Worldwide between 1995 to 2001, there have been 13 outbreaks of foodborne illnesses linked to sprouts. In most instances, the illnesses were caused by either Escherichia coli (E. coli) O157:H7 or Salmonella bacteria." "Anyone who eats raw sprouts is at risk for exposure to E. coli O157:H7 or Salmonella bacteria. However, the risk of serious health effects is greater for young children, seniors, and people with weak immune systems." Human Health Risk from Exposure to Natural Dog Treats (2000). Canadian Communicable Disease Report 26(06):41-42. "In August 1999, the province of Alberta reported an increase in Salmonella Infantis cases. The initial investigation conducted by the regional public-health authority of Calgary, Alberta, demonstrated that eight of 12 S. Infantis cases were dog owners, and that nine of 12 had had exposure to pig ear dog treats." Joffe DJ, Schlesinger DP (2002). Preliminary assessment of the risk of Salmonella infection in dogs fed raw chicken diets. Canadian Veterinary Journal, 43(6):441-2. "Salmonella was isolated from 80% of the BARF diet samples (P Kang JH, Kondo F (2002). Determination of bisphenol A in canned pet foods. Research in Veterinary Science, 73(2):177-82. "The concentration of BPA ranged from 13 to 136 ng/g in canned cat food and from 11 to 206 ng/g in dog food." Maia PP, Pereira Bastos de Siqueira ME (2002). Occurrence of aflatoxins B1, B2, G1 and G2 in some Brazilian pet foods. Food Additives and Contaminants, 19(12):1180-3. "One hundred food samples (45 for dogs, 25 for cats, 30 for birds) were collected at random from pet shops in Alfenas city, south-east Brazil. [...] Aflatoxins were detected in 12.0% of the samples." New, L. (n.d.) Salmonella and the raw diet. Mountain Dog Food website [viewed on 16Nov03]. Sato Y, Mori T, Koyama T, Nagase H (2000). Salmonella virchow infection in an infant transmitted by household dogs. Journal of Veterinary Medical Science, 62(7):767-9. Syufy, F (2003). Go! Natural Pet Foods Recall: Canadian company recalls all products manufactured in Texas. About.com October 26, 2003. Texas Agricultural Experimental Station, Office of the State Chemist (1998). Dog Food Recall. November 2, 1998. "Doane Products Company announced today a recall of dry dog food produced between July 1 and August 31, 1998, at its Temple, Texas plant. [...] Doane officials said a veterinary diagnostic laboratory has attributed the deaths of approximately 25 dogs to aflatoxins. Aflatoxins result from a naturally occurring mold which at high levels can cause liver damage. The mold may be more likely to occur in corn that has been subjected to extreme weather conditions." Theyse LF, van de Brom WE, van Sluijs FJ (1998). Small size of food particles and age as risk factors for gastric dilatation volvulus in great danes. Veterinary Record, 143(2):48-50. "Dogs fed a diet containing particles of food > 30 mm in size (kibble and/or dinner and/or home-prepared food with large pieces of meat) had a lower risk of GDV than dogs fed a diet containing only particles USDA - U.S. Dept. Of Agriculture, Food Safety and Inspection Service (1995). An outbreak of e. coli O157:H7 How could it happen? Food Safety and Inspection Service Flyer, July 1995. "Illness from the O157:H7 bacteria has been caused by foods including undercooked ground beef, roast beef, raw milk, improperly processed cider, contaminated water, mayonnaise, cantaloupes, vegetables grown in cow manure and salami (a dry sausage). Outbreaks have also started in cross-contamination at food service outlets--delicatessens, grocery carryouts and salad bars" White DG, Datta A, McDermott P, Friedman S, Qaiyumi S, Ayers S, English L, McDermott S, Wagner DD, Zhao S (2003). Antimicrobial susceptibility and genetic relatedness of Salmonella serovars isolated from animal-derived dog treats in the USA. Journal of Antimicrobial Chemotherapy, 52(5):860-3. "A total of 158 dog treats derived from pig ears and other animal parts were randomly collected nationwide and assayed for the presence of Salmonella. [...] Forty-one percent (65/158) of samples were positive for Salmonella. [...] CONCLUSIONS: The study indicates that animal-derived dog treats in the USA could be a potential source of animal and human infections with Salmonella, including multidrug-resistant Salmonella strains." Willis C (2001). Isolation of Salmonella species from imported dog chews. Veterinary Record, 149(14):426-7. Copyright 2003, Stacy Pober. All rights reserved. Contact the author. ________________________________________ The above article originally appeared on the VETMED discussion list in November 2003. VETMED is a moderated discussion of veterinary and animal health issues. To subscribe to VETMED, send email to: listserv@iupui.edu. In the body of the message, type: SUB VETMED Yourfirstname Yourlastname

Hmm...that's so funny, I had half a thought about making some kind of smoothie with basil or pesto in it...but the vodka idea is pretty good! My husband might like that a lot. Stir fry would work, or maybe one of those days where cook all the veggie odds and ends in the fridge with a bottle of Trader Joe's curry sauce. Thanks!

o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Fri, Feb 17, 12 at 14:27 Oh Lpink - I'm sure you and BF will love the Southern Style... I was amazed how good it was! Oh, and since we did have some leftovers, DH finished them over a bowl of Garlic Smashed Potatoes... he was a happy man! Alexa o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Fri, Feb 17, 12 at 15:26 Sol, I have so-o-o missed your posts and your beautiful photos. jude o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Sat, Feb 18, 12 at 9:31 Sol, I have so-o-o missed your posts and your beautiful photos. jude o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Sat, Feb 18, 12 at 9:56 Posted by jude31 "Sol, I have so-o-o missed your posts and your beautiful photos. jude" You can say that again! :-) Simply stunning. In addition to being able to create beautiful food, Sol is amazing in creating the right atmosphere for the beautiful food. dcarch o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by MichelleDT (My Page) on Sat, Feb 18, 12 at 12:07 So many great recipes above! We love kale chips but that is kinda boring! How about Sausage, Cauliflower and Kale Potpie?? Ingredients: 1 tablespoon olive oil 1 pound sweet Italian sausage links, casings removed and meat broken into 3/4-inch pieces 2 medium onions, chopped 1 tablespoon chopped fresh rosemary kosher salt and black pepper 1/3 cup all-purpose flour 3 cups low-sodium chicken broth 1 bunch kale, torn into bite-size pieces (about 10 cups) 2 tablespoons white wine vinegar 1 small head cauliflower (about 2 pounds), cut into florets 2 sheets puff pastry (one 17.3-ounce package), each cut into 4 rectangles Directions: Heat oven to 400F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned, 4 to 6 minutes. Using a slotted spoon, transfer the sausage to a large bowl. Add the onions, rosemary, 1 teaspoon salt, and 1 teaspoon pepper to the drippings in the skillet and cook, stirring, until softened, 3 to 5 minutes. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth and simmer until thickened, 2 to 3 minutes. Add the kale, vinegar, 1 teaspoon salt, and 1 teaspoon pepper and cook, tossing, until the kale is wilted, 2 to 3 minutes. Add the kale mixture and cauliflower to the sausage and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish and top with the puff pastry, overlapping the rectangles slightly. Bake until the pastry is golden and the filling is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving. By Dawn Perry and Charlyne Mattox, Real Simple March 2012 o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Feb 19, 12 at 9:27 Sol, my jaw literally dropped when I saw your photo. Then I followed your link, and my jaw is still on the ground, making it very hard to type this. Wow! I'm planning to keep this thread and cook my way through it like Julie did with Julia's book! There's a recipe I used to make when my kids were little, and they loved it, even though it had turnip greens in it. I couldn't get them to eat turnip greens to save my or their lives, but with this recipe they did. Unfortunately, I don't know where I have it, but I'll try to remember it. I've been making a vegetarian version of it for years, but when they were little, I made it the original way. It came from a magazine, probably Woman's Day, way back in the 1980's. I don't even remember the name of the recipe. The recipe calls for canned black-eyed peas, which makes it a good quick supper recipe, but I'm sure you could use all fresh ingredients if you wish. This makes a thick stew kind of dish. Turnip Greens and Black-eyed peas 1 kielbasa or smoked sausage, cut into bite size pieces 2 15 oz. cans black-eyed peas, drained 1 28 oz. can tomatoes 1 16 oz. bag frozen turnip greens lemon juice salt and pepper to taste Combine all the ingredients and heat till done. Add a squeeze of lemon juice just before serving. Season to taste. I don't remember if I sauteed the sausage before adding it, but I think I just added everthing into a pot. To make it vegetarian (which my dh doesn't like nearly as well, but I like it (grinning thinking about the lying vegan thread!), omit the sausage, and use olive oil for the fat - a couple of tablespoons is good. I add a very small amount, maybe 1/8 to 1/4 teaspoon of liquid smoke to get that smokey flavor that the sausage gives the meat version. If I find the original recipe, I'll check to make sure I didn't make a mistake on this. Sally o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Sun, Feb 19, 12 at 9:39 Y'all can really be a good influence! Yesterday at the grocery store I bought a big bag of frozen chopped spinach (on sale!), a head of cabbage (.25 a lb.), and a bag of chopped collards. Those plus a pack of frozen sugar snap peas and 2 bags of carrots (.57 per lb. bag), sweet potatoes and a couple of baking potatoes kept my focus on buying more vegetables than meat. I did a freezer inventory last weekend and saw that I need to use up the meat in my freezer before I buy more. Today I'm making a spinach and cheese quiche for dinner tonight and lunch on Meatless Monday. I also plan to try a bean/sausage/greens recipe on Kalyn's Kitchen blog that I found this past week. Teresa Here is a link that might be useful: Sausage, Beans, and Greens crock pot recipe o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, Feb 19, 12 at 9:56 Sally2, I'm perusing Sol's site as I type this. I LOVE the way you write, Sol. Very very funny and witty, I'm laughing, sitting here with my coffee. Thanks for your recipes, your photography and your blog. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Feb 19, 12 at 10:25 I got to thinking, and that recipe I posted above probably had an onion in it. I'd probably saute the onion, then the sausage, then add the other ingredients - after draining excess fat, of course. Sorry about the omission. Sally o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Sun, Feb 19, 12 at 11:15 I love this salad. I can't say that about many salads. This is my version of the house salad at Vittorio's in Toronto. Home Cookin Chapter: Recipes From Thibeault's Table Vittorio's Spinach Salad ======================== Washed and dried spinach (Baby) 4 hard boiled eggs, peeled 4 or 5 cleaned mushrooms, sliced 1 can of artichoke hearts halved or quartered 3 Roma tomatoes, quartered 2 chopped green onions Kalamata olives Dressing 1/4 teaspoon tarragon 1/2 clove of garlic 2 or 3 tablespoons wine vinegar 1/2 cup homemade mayo or Hellmans Salt and pepper . Place spinach in a large salad bowl. Decorate with eggs, mushrooms, artichoke hearts, tomatoes and green onions and olives. Drizzle with dressing and toss. Can be made on individual plates as well. Dressing Soak tarragon and garlic in vinegar. Add salt to dissolve. Mix vinegar mixture into mayonnaise and adjust seasoning to taste. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by arley (My Page) on Sun, Feb 19, 12 at 11:46 Inspired by this thread, I tried sauteeing some romaine lettuce last night. Simply washed the greens, cut them crossways so you had about an inch of stem flanked by some curly greens, and sauteed them in a little butter/evoo mix until the greens were a little wilted. Fantastic! Needed no accompaniment, though I bet a little freshly grated parmesan would do great on it. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Sun, Feb 19, 12 at 12:31 Ann, that dressing sounds amazing. Sol, your blog is just wonderful, and I can practically hear your voice as you read. You have a terrific writing style. My husband showed up with a big bunch of beets for me this Valentine's Day. He knows me too well. Beet Green and Sage Pesto with Slow-Roasted Tomatoes Photobucket This was the first time I've tried slow-roasted tomatoes. What a difference! I don't think I'll ever go back to sundried. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, Feb 19, 12 at 12:34 I've got cabbage and leeks in the slow-cooker now, with a bit of chicken broth. When it's cooked, a cream sauce gets made for it. I'll let you know how we like it. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Feb 20, 12 at 12:38 Every time I read this thread, I drool. Imagine, drooling over greens. But I've always loved greens. As a child, spinach was my favorite vegetable. I even ate the stuff the school cafeteria passed off as spinach - that's how much a spinach-aholic I am. Here's a recipe I tried last night. Yesterday I was weeding my garden, thinking about this cookalong, and kept eyeing the beet greens. I have some beets left over from fall or even last spring, where the beets are way too mature to eat, but they keep producing nice greens. So, I decided to try a recipe from Annie Somerville's cookbook, Fields of Greens. I thought it an appropriate cookbook for this cookalong. In case anyone doesn't already know, beets and Swiss chard are very closely related. I use their greens interchangeably. So, for last night, I subbed beet greens for the Swiss chard called for in the recipe. I also used regular raisins, since we didn't have the currents or golden raisins on hand, and I didn't want to go to the store. I think regular raisins are just fine in this recipe, and I don't even like raisins. I did feel like cooking and having fun with my grandson, so we made pasta from scratch. He had fun feeding the pasta dough through the machine! It's not necessary to make it from scratch at all, as the note that goes with the recipe indicates. Sorry, I forgot about picture taking until it was all gone. Fettuccine with Swiss Chard, Currants, Walnuts, and Brown Butter from Fields of Greens, New Vegetarian Recipes from the Celebrated Greens Restaurant, by Annie Somerville Serves two to four We use fresh fettuccine here, but penne is also a delicious pasta choice. It can be cooked in advance, tossed with a little olive oil, and reheated with the sauce, a make-ahead technique that works well for this dish. 1/3 cup brown butter (recipe follows) 1 tablespoon dried currants 2 tablespoons golden raisins 1 bunch of red or green Swiss chard, about 8 cups packed leaves 1 tablespoon light olive oil 1/2 medium -size red onion, thinly sliced, about 1 cup Salt and pepper 2 garlic cloves, finely chopped 1/2 pound fresh fettuccine 1/3 cup walnut pieces, toasted Grated parmesan cheese Make the brown butter and keep it warm over very low heat. Set a large pot of water on the stove to boil. Plump the currants and golden raisins in a small bowl covered with 1/4 cup hot water. Trim the stems from the chard and slice across the leaves to make 2-inch-wide ribbons. Heat the olive oil in a large saute pan; add the onion, 1/4 teaspoon salt, and a few pinches of pepper. Saute over medium heat for about 5 minutes, until the onion softens and begins to release its juices. Add the garlic, chard, and 1/4 teaspoon salt. Saute for 4 to 5 minutes, until the chard is just barely tender, then reduce the heat to low. When the water boils, add 1 teaspoon salt. Add the fettuccine to the boiling water, timing it to finish cooking with the chard. (The chard should be very tender but not overcooked when the pasta is done.) When the pasta is just tender, drain it immediately in a colander, shake off excess water, and add it to the onions and chard, along with the plumped fruit, walnuts, and brown butter. Toss together and season with salt and pepper to taste. Serve with freshly grated Parmesan. Variation: We often make this pasta with a mixture of winter greens - spinach, Swiss chard, and kale make a particularly satisfying combination. Kale is the slowest cooking of the greens, so add it to the onions 2 or 3 minutes before the chard. The spinach can be wilted quickly, so add it just before tossing with the cooked pasta. Brown Butter The time and attention needed to make brown butter are minimal - just be sure to use unsalted butter and remove it from the heat before its warm amber color begins to darken. The butter will hold indefinitely in the refrigerator, so make enough to have on hand when you need it. 1/2 pound unsalted butter Melt the butter in a small saucepan over low heat. As the butter gently simmers, the butter fat and mil solids will separate from each other. The solids will settle to the bottom of the pan, coloring the butter as it cooks. When it turns a rich amber color, in about 8 to 10 minutes, remove from the heat. Line a fine-mesh strainer with a paper towel or cheesecloth and pour the butter through it, straining out the solids. The butter can be used immediately or cooled and refrigerated in a sealed container. Makes about 3/4 cup. One additional note from me. I doubled this recipe to make enough to serve 5 as a main dish. I doubled the amount of brown butter, which I think was a mistake - it was too greasy. If doubling, I'd suggest using just a little more brown butter rather than doubling it. Sally o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Mon, Feb 20, 12 at 13:24 That sounds really good, Sally! I've got a few beet greens left over and I think I might try this. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Mon, Feb 20, 12 at 13:25 This is by far my favorite thing to make with kale. An Irish dish that is bright green, perfect for St. Patrick's Day. Colcannon kale potatoes -- Not the waxy red ones. Yukon Golds are especially good. But russet types, being drier, let you use more of the scallion-infused milk. scallions milk butter Wash the kale and strip out the tough stems. Cook it in a large pot of boiling water until tender. (This keeps it bright green. Steam it if you insist.) Drain the kale; when it's cool enough, squeeze it to get out as much water as you can. Chop it finely. I like a knife chop, but if your kids will be put off by "pieces" you can process it. Meanwhile, boil peeled potatoes until tender. Heat some milk with finely sliced or chopped scallions. Use some butter and the scallion milk to mash the potatoes. Serve with a good-sized pat of butter. Little kids will eat a lot of "green mashed potatoes." o forgot clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Mon, Feb 20, 12 at 13:57 The recipe should say to add the cooked chopped kale to the mashed potatoes. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Feb 21, 12 at 12:56 Ynnej I would love it if you would post the recipe for the beet green pesto and also the slow roasted tomatoes. I tried doing some roasted cherry tomatoes a couple of weeks ago, they were good but I don't think I roasted them quite right. Sally2 I'm like you, I would love to cook my way through this post. Unfortunately, my rate of participation on this Cookalong has slowed due to my ruining my oven's computer once again, and this time I think for good. Last time it healed itself after a few weeks, but last time the clock at least kept working. Now it seems to be dead as a doorknob. I've already researched fixing it and getting a new stove, so it's just a matter of time before I get the new stove. Meanwhile, I'm a stovetop cook. Also, I've been under the weather for a couple of days, so not much cooking going on and then there will be stuff to do to make up for my lost work time. Meanwhile, here's the soup I made last weekend. It's kind of hard core vegetarian and you'll love it if you love the combo of beans, butternut squash and greens. It's a good healthy and colorful starter for a Mediterannean type meal. Butternut Squash Greens Soup (Lpink's adaptation of a recipe she got off a recipe card she got at some grocery store ages ago.) 1 TBLSP of extra virgin olive oil (or less) for sauteeing 1/2 cup each diced onion and celery (you could probably use fennel in place of celery. Omit celery if using beet greens, use the beet stems instead. White onions are good, I also like this soup with red onions, they're colorful). Bunch of fresh greens, about 1 1/2 cooked cups worth. I most often use beet greens and the amount is what comes from a bunch of beets. I have also used frozen chopped greens for this dish, such as frozen kale or frozen spinach. 1 1/2 cups butternut squash (I just use a 10 oz. block of the Bird's Eye frozen pureed butternut squash). 3-4 cups vegetable or chicken broth 1 can small white beans (I usually use canelinni) 1/4 cup chives (I often use 3 scallions or 1/8 cup dried chives when I don't have fresh chives) 1/2 - 1 tsp. good italian seasoning 1 dash balsamic vinegar (slightly more than 1 tsp.) salt and pepper to taste Sautee onion, celery in oil until translucent. Add greens and cook until wilted. Add 2 cups broth and bring to a simmer. Add the block of frozen butternut squash. (You can microwave it to thaw it out if you want, or use 1.5 cups fresh squash, cooked and pureed). Cook until squash is combined. Add one can of beans, rinsed, and the italian seasoning. Add more broth until the soup reaches the consistency you like (1-2 more cups). Add scallions or chives and simmer 10 min. Adjust seasoning with a healthy dose of salt and pepper. Add a dash of balsamic vinegar. Taste and adjust additional seasonings to taste as you wish. Serve with croutons floating in the soup and a dusting of parmesean cheese. Here's a pic. I was almost out of soup and out of croutons by the time I remembered to take a photo. o Squash soup post script clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Feb 21, 12 at 12:58 Oh I forgot to add GARLIC in the soup recipe. The original recipe doesn't call for it, but I think a little bit is OK. I just add a dash of garlic powder, but you could add 1-2 cloves minced garlic in with the onions. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Tue, Feb 21, 12 at 13:07 Garlic is non-negotiable in my book! I put it in just about everything. For slow-roasted tomatoes, I just halve them, toss them in a little oil with salt, pepper, and thyme and heat in 220 oven for 2-3 hours. Here is the Beet Green Pesto Recipe. Beet Green and Sage Pesto 2 cups chopped beet greens, center ribs removed 1/2 cup walnuts 1/2 cup sage leaves 1 cup fresh grated parmesan 2 cloves garlic, chopped 2 tsp lemon juice 1/2 tsp salt, or to taste 1/4 tsp pepper, or to taste 2 tbsp water 1/2 cup olive oil+ more for frying Add enough oil to coat a large frying pan and bring to medium low heat. Add beet greens and cook until wilted. Let cool. Add walnuts to food processor and grind until fine, then add cooked greens and all other ingredients, streaming in olive oil at the end. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Feb 21, 12 at 13:15 Oh, that's what I did wrong with the tomatoes, I fast roasted them, in the oven at 400 for about 15 min. They tasted good but burst out of their skins leaving sad little skin curls in the pan. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Tue, Feb 21, 12 at 14:20 And the skin's the best part! I wouldn't say you did it wrong, though. Slow-roasted is just a completely different outcome- like sundried tomatoes, only juicier. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by magothyrivergirl (My Page) on Tue, Feb 21, 12 at 18:01 Lpink - I posted the Kale and Chicken Stew recipe ~ I am glad you and BF love it ~ we feel the same ~ can't make it often enough! KALE & CHICKEN STEW Here is the recipe from the Nov's New Recipes post with the changes I make. I found this recipe when searching for ways to cook kale. We thought it was delicious. Changes I made: I use a Rotisserie chicken & homemade chicken broth I had in the freezer. I also added Trader Joe's Everyday Seasonings - so season with your favorite spices. Potatoes I used: Yukon golds, Red potato, Russet, and an all purpose white. Scrubbed and did not peel. Roast on some nonstick aluminum foil. I always rinse & drain the beans. I cooked it early and let it sit to meld the flavors. It is going to be a favorite comfort food this year as the weather turns cold. Kale and Chicken Stew Serves 6-8 3 boneless, skinless chicken breasts 5 medium mixed potatoes; diced (I used Yukon gold, red and purple) 1 teaspoon fresh thyme 4 tablespoons olive oil Kosher salt freshly cracked black pepper 2 tablespoons olive oil 1 medium onion; chopped 1 large shallot; minced 2 carrots; peeled and diced 6 cups chicken stock 2 sprigs fresh thyme 2 tablespoons Parmesan cheese; finely grated 5 cups chopped kale 15-ounce can cannellini beans; drained salt and pepper to taste Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan. Rub with olive oil and season with salt and pepper. In a separate sheet pan, toss the potatoes with olive oil, thyme, salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through and the potatoes are tender. When the chicken is cool enough to handle, shred the meat. Cover and set aside. Warm the olive oil in a large pot over medium heat. Add the onion and shallot and sauté, stirring occasionally, for 5 minutes. Add the carrots and cook 15 minutes until softened. Add in chicken stock, thyme, chicken, potatoes, Parmesan, salt and pepper bring to a simmer. Add the kale and beans and simmer for another 20 minutes, until the kale is tender and the beans are hot. Related: Five Ways to Eat: Kale Rebekah Peppler November 2, 2010 06:00PM o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, Feb 21, 12 at 19:40 Lpink, that soup sounds delicious. So does the pesto, Ynnej. I'll have to make some of that. Sally o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by solsthumper (My Page) on Wed, Feb 22, 12 at 9:37 Jenny, you're sweet; thank you! I followed the link to your wonderful blog, and I'm looking forward to trying your dishes on my boy, a vegetarian who hates vegetables :) Thank you Ann, Lpink, Jude, Sally and Dcarch for your very kind words! Your comments may just turn me into a Peanuts character, big head, tiny body. I apologize for the lack of new blog entries. The blog was accidentally deleted by Blogger recently, and even though they brought most of it back, I've been busy doing damage control. I hope to get it up and running by this weekend. It has been an unusually-mild winter this year, and I've been craving more greens than ever before. So, I'm saving this entire thread and the delicious photos. Arley, I've taken note of the parmesan tip on the cooked romaine! Sol o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by bbstx (My Page) on Wed, Feb 22, 12 at 11:43 Great minds think alike! Cooking Light has kale recipes today. Here is a link that might be useful: Cooking Light - 14 Kale Recipes o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by MichelleDT (My Page) on Wed, Feb 22, 12 at 12:56 This was very good! Chowhound's Garlic and Smoky Greens Soup w/Poached Egg. 3 large garlic heads 3 tablespoons olive oil, plus more for serving 2 medium leeks, cleaned and thinly sliced crosswise (white and pale green parts only) 2 bay leaves 1 tablespoon finely chopped fresh rosemary leaves Kosher salt Freshly ground black pepper 1 medium russet potato, peeled and medium dice 1/2 teaspoon smoked paprika, plus more as needed 4 cups low-sodium vegetable broth 12 ounces kale, tough stems removed and leaves cut into 1/2-inch slices (about 4 cups) 1 cup water 4 poached eggs (optional) Prep Heat the oven to 375F and arrange a rack in the middle. Peel any loose outer skins from the garlic heads and cut off the top quarter of each head to expose the cloves. Place the garlic heads, cut side up, on a large piece of foil, drizzle 1 tablespoon of the oil over all 3 heads, and wrap tightly to form a foil packet. Place the packet on a baking sheet and bake until the garlic cloves are golden brown and very tender, about 60 to 75 minutes. Remove from the oven, open the packet, and let the garlic sit until cool enough to handle. Squeeze the roasted cloves from their skins and place in a small bowl; set aside. Heat the remaining 2 tablespoons oil in a large saucepan over medium heat until shimmering. Add the leeks, bay leaves, and rosemary, season with salt and pepper, and cook, stirring frequently, until the leeks have begun to soften and the herbs are fragrant, about 4 minutes. Add the potato, roasted garlic, and paprika, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until a bit of crust begins to form on the bottom of the pan, about 10 minutes. Add the broth and, using a wooden spoon, loosen the crusty bits from the bottom of the pan. Reduce the heat to low, cover with a tightfitting lid, and let simmer until the potatoes are knife tender, about 15 minutes. Discard the bay leaves and remove the pan from the heat. Using a blender, puree the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Place the blended soup in a clean saucepan. (Alternatively, you can use an immersion blender to puree the soup in the original saucepan.) Return the soup to a simmer over low heat. Add the kale and water and stir to combine. Cover and cook, stirring occasionally, until the kale is tender but still brightly colored, about 10 to 12 minutes. Taste and add more paprika, salt, and pepper as needed. Ladle the soup into bowls, drizzle with olive oil, season with pepper, and top with a poached egg if desired. Photobucket (Pic from the recipe on Chowhound) Link has two other soups - one with bok choy wontons which sounds like another one to make! Here is a link that might be useful: Soups with Greens from Chowhound o RE:: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by MichelleDT (My Page) on Wed, Feb 22, 12 at 19:23 Cooking Light just posted 14 tasty kale recipes for those interested. Here is a link that might be useful: Cooking Light Kale Recipes o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Wed, Feb 22, 12 at 19:43 What a great Cookalong thread! I haven't been on line much lately but have been eating my greens. I made Chi83's Massaged Kale & Avocado Salad and it was excellent. CC, I haven't made Colcannon for a couple of years. Thanks for the reminder since I just bought 10 lbs. of potatoes. I also made some chard soup. CHARD AND SAUSAGE SOUP 1/2 pound sweet Italian sausage, casings removed, crumbled 1 Tbs. chopped garlic 1 pound Swiss chard, trimmed and coarsely chopped 4 to 5 cups chicken broth 1/2 cup broken (1 inch) pieces capellini or vermicelli pasta 4 slices crusty French or Italian bread, 1/2 inch thick 4 tsp. olive oil 4 tsp. freshly grated Parmesan cheese Heat a large saucepot or dutch oven over medium-high heat. Add sausage and cook, stirring and chopping to break up clumps, until browned, about 3-4 minutes. Add garlic; cook 1 minute. Add chard and broth and bring to boiling. Cover and simmer for 10 minutes, then bring back to a boil. Add pasta, cover and boil 2-4 minutes or until pasta is done. Meanwhile, heat broiler. Broil bread slices on cookie sheet about 1 minute per side, until toasted. Drizzle each slice with 1 tsp. oil; sprinkle each with 1 tsp. grated Parmesan. Divide soup among 4 large soup bowl and top each with prepared toast. Serves 4 I had more chard left so tonight made these sci-fi-looking blobs on a flying saucer of Hollandaise. Photobucket No real recipe but I blanched the chard leaves in the microwave and put them in greased custard cups with the ends of the leaves hanging over the sides. Then I added a filling of cooked basmati rice, cubes of cooked chard stems and golden beets, parsley, S&P, some grated Parmesan and a beaten egg white to bind. After covering the rice mixture with the overhanging chard leaf pieces, I baked them in a pan of hot water at 350 for about 20-25 minutes. I let them cool for about 3 minutes before inverting onto the plates. DH loved his greens "surprise package". Photobucket o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Thu, Feb 23, 12 at 10:28 The chard bundles are very creative, Ruthanna! That chard and sausage soup sounds good to me - if/when we get some more cold weather. Who knew we loved our greens so much? Teresa