This year I decided to put together a special meal for the dogs in my family. While it sounds fancy, it’s actually very simple and comes together fairly quickly.
Cinnamon Mashed Sweet Potatoes
3 medium sweet potatoes
1/2 tsp cinnamon
1. Chop sweet potatoes. The pieces don’t need to be tiny, just 1/2-inch rounds cut into fours works fine.
2. Steam or boil until potato pieces can be easily pierced with a fork, about 15-20 minutes.
3. Transfer to a bowl and mash by hand or whip with an electric mixer.
Ginger Poached Pear and Carrot Salad
1 firm-fleshed pear (I used a red d’anjou)
1/2-1 tsp ginger
1. Grate the carrot
2. Slice the pear into fours and remove the core, then slice into matchsticks. This is the tedious part, and I won’t judge if you just grate it like the carrot (although I’m not sure how well pear would hold up to that).
3. Add carrot, pear, and ginger to a pan and fill with just enough water to not quite cover everything. The carrot and pear will release liquid when heated, so start with a small amount of water and add more if needed.
4. Set the temperature to high and heat just until the pear and carrot is soft.
5. Strain liquid, cool, and serve.
Roasted Brussels Sprouts and Butternut Squash
1 cup Brussels sprouts
1 cup butternut squash cubes
1 tsp olive or coconut oil
1. Preheat oven 175°C (350°F).
2. Slice off the bottom of the Brussels sprouts (just enough to remove the gnarly part of the stem), then slice into quarters. You want to keep them intact, but if a few leaves fall off it’s not a big deal.
3. Transfer squash and sprouts to a baking pan, drizzle with oil, and toss them around with your hands until they are coated.
4. Roast for 20-30 minutes, tossing every 10 minutes.
Honey Sweetened Cranberry Sauce
1.5-2 cups cranberries, fresh or frozen
1/4 cup honey
1/2 cup water
1. Add everything to a saucepan and bring to a boil.
2. Reduce heat and simmer until the cranberries burst and the sauce has thickened slightly. That’s it. It’s actually tasty enough you may find yourself considering swapping the human’s sugar-laden sauce for this stuff.
Serve everything with turkey pilfered from the human nosh.