the better love have choosed

Pumpkin and Veggie Kibble

Makes 20 to 30 servings

Pumpkin is one of my boys’ favorite veggies, and I have the late Governor to thank. A few

years back, while I was working on another cookbook, Governor was my main taste tester.

When the book was finished, I took him for his yearly shots and found out that he had put

on a few too many pounds. (This is why I now spread the job among friends and family

members, and of course my three dogs.) My vet suggested adding plain pumpkin to Govey’s

meals and offering it as a snack. Pumpkin is loaded with fiber, is low in calories, and has lots

of beta carotene and vitamin A. It’s also naturally sweet, which dogs love. Within a few

months, and with a few extra walks, Govey was back to his regular weight. This kibble will

keep for 2 weeks in the refrigerator or 3 months in the freezer in an airtight container.

4 cups whole wheat flour

2 cups rye flour

2 cups nonfat milk powder

1⁄2 cup rolled oats

2 teaspoons bone meal

1 cup plain wheat germ

1 teaspoon kosher salt

1⁄2 cup chopped fresh parsley, or 22⁄3 tablespoons parsley flakes

4 eggs

1 cup safflower, olive, or corn oil

1 cup molasses

4 tablespoons Worcestershire sauce

3 cups water

4 cups ground chicken, cooked and then puréed

2 cups canned pumpkin

2 cups frozen chopped spinach, thawed and drained

1 cup dried apples, crushed

11⁄2 cups dried veggies (a mixture is fine—use what you can find)

1. Preheat the oven to 300 degrees. Spray two large cookie sheets with nonstick cooking

spray.

2. In a large mixing bowl, combine the flours, milk powder, rolled oats, bone meal, wheat

germ, salt, and parsley.

3. In a smaller mixing bowl, beat the eggs. Blend in the oil, molasses, and Worcestershire

sauce.

4. Add the water to the flour mixture and mix well.

5. Fold in the egg mixture and combine it all evenly.

6. Add the chicken, pumpkin, spinach, dried apples, and dried veggies and press into the

dough.

7. Spread the dough on the cookie sheets, making it very flat and thin. Use a knife to cut

the dough into small squares.

8. Bake for 45 minutes to 1 hour or until the kibble is golden brown and not doughy when

you break a piece open. During the baking process, take a wooden spoon or spatula

and move the kibble around on the cookie sheet so that it bakes evenly. Then turn off

your oven, keeping the door closed, and let it dry out in the off oven for at least 4 to 6

hours or overnight.

9. When you remove your kibble from the oven, it will still be slightly warm and moist. Let

it sit on cooling racks for another hour or two until it is completely dry and cool. Once

dry, break the kibble into pieces.