Browse Category by Cat food
Cat food, Elaine Walker

Ground Beef Cat Food

1 pound ground beef (80% lean)
1 tablespoon cornstarch
1 cup plus 1 tablespoon water (divided)
1 tablespoon fat (exactly)

Fry ground beef until medium well.
Remove the ground beef, preserving 1 tablespoon of the fat. Discard rest of fat. Cool cooked beef in refrigerator for 30 minutes.

Whisk the cornstarch with 1 tablespoon of cold water.
Add to the tablespoon of fat and blend well.
Pour into skillet.
Gradually stir in the 1 cup of water and bring just to a boil.
Remove from heat and cool in refrigerator for 30 minutes.

When beef and broth are cool, put them in a blender and pulse on high for 15 seconds twice, resting at least 15 seconds between the two. Add more water if needed to reach the desired consistency (like baby food).

Spoon into baby food jars, only to 1/2 full, as it is high in fat. Makes about 10. Freeze what will not be eaten within a couple of days.

Cat food, Elaine Walker

Chicken Cat Food

RECIPE #1:
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1 pound boneless, skinless chicken thighs
1 tablespoon cornstarch
1 tablespoon chicken fat drippings
1 cup and 1 tablespoon water, divided

Bake chicken thighs at 350 for 30 to 35 minutes. Remove chicken and let cool in refrigerator for 30 minutes.

Whisk the cornstarch with 1 tablespoon of cold water. Stir in 1 tablespoon of the chicken fat. Pour mixture into a skillet or saucepan. Turn heat on medium high and whisk continuously. Gradually add in 1 cup of water. Heat until gravy just until it comes to a boil. Remove from heat and let cool in refrigerator for 30 minutes.

(Note: Do not put hot meat or liquid in the blender – it will cause it to short circuit.)

Blend the chicken with the gravy, pulsing on high for 15 seconds twice, resting about 15 seconds between pulses, until mixture reaches the consistency of baby food. Add more water if needed to reach the desired consistency. Spoon into 8 jars.

Refrigerate what can be eaten in a few days. Freeze the rest.

When serving, warm in microwave only to room temperature. (If refrigerated, it takes about 15 seconds.) Then add a small amount of warm water until the mixture has the same consistency as Gerber chicken baby food.

RECIPE #2:
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1 pound boneless, skinless chicken thighs
2-1/2 cups water

Trim excess fat from chicken.

In large sauce pan, boil chicken in water for about 30 minutes or until no longer pink.

Remove from heat. Remove chicken from pan and put in a bowl. Pour broth into another bowl. Refrigerate both until cool.

(Note: Do not put hot meat or liquid in the blender – it will cause it to short circuit.)

Put the chicken and one cup of the broth in a blender and run on high for one minute. Then use the blender’s Puree button on blender for another minute, until mixture reaches the consistency of baby food. If needed, add a little more broth to reach the desired consistency. Spoon into 6 to 7 jars.

Refrigerate what can be eaten in a few days. Freeze the rest.

When serving, warm in microwave only to room temperature. (If refrigerated, it takes about 15 seconds.) Then add a small amount of warm water until the mixture has the same consistency as Gerber chicken baby food.