New Holiday Recipes Page for 2005

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Our Favorite Holiday Treats for 2005

This is a collection of Holiday Recipes contributed by the members of the APS sponsored Lists and Wings Central in 2005.

We are just starting this new list or recipies. Please feel free to contribute our favorite ones.

At the end of each recipe is the name of the contributor and the list(s) that they may be found on. If you have a question or would like to contact an author, please go to the list the author is on and you may find their complete email address there or send a message to the list with your question or comment.

Index

Treats submitted by BirdWise

Birdie Bread Recipe by Ashley Lynn

The following are from Birdwise

Hi,
I am sending a few last minute recipe-treats that folks may still be able to use for the holdays. Some of them are meant to be more than just food, eg. entertainment, flock fun, etc.

BIRDIE RECIPES FROM BIRDWISE: NOVEMBER 2005

DEHYDRATED VEGGIES

Frozen vegatables eg. green eans, corn niblets, mixed vegatables, baby lima beans, green peas etc. Choose whatever veggies your birds like, and place them on a large tray. I put them on while they are still forzen.
Use a commercial dehydrator following directions (I've got a huge one and dehydrate stuff for the birds continuously); if using your oven, keep it at about 200 degrees F and make sure that the oven door as slightly ajar. Air circulating around the food helps it to dehydrate properly.
Ensure that the food is properly dehydrated before storing it; glass jars are good storage containers; be certain that there is no moisture in teh containers you use otherwise mold wil form causing potential problems. I let the food get crispy and then leave it out overnight if it is not humid out; then store it in a tight glass jar teh following day. This is a great nutritious treat for birds. Sometimes when birds won't eat fresh veggies, they will eat dehydrated ones because they preer the texture. Remember that dehydrated foods are without water so they are concentrated; don't feed alot because it is like eating much more than it looks.

DEHYDRATED FRUIT

A few ideas for fruits using the principles above are to slice very thinly, apples, oranges etc. A commercial dehydrator is better for really moist foods; it is easier and the oven doesn't have to run for hours at a time.
Fruits like raisins, cranberries, etc. can be dehydrated, too. The thinner the fruit, and the less water content, the faster it will dehydrate. Experiment!

FROZEN FRUIT

Birds like to ply; birds like to play with their food; here are a few ideas to get you going. Grapes of whatever kind you prefer can be tossed into a plastic baggie and frozen, or placed in ice cube trays of juice or water. Serve the rozen fruit in a little bowl or a large bowl for several birds.Watch them play with them!
Using a melon baller, scoop from various typesof fruit or melon like canteloupe, watermelon, etc. freeze these just as you would freeze the grapes. You can freeze strawberries and put them right in the food dish as a special treat!

FROZEN FRUIT JUICES

Use either regular, small, or micro sized ice cube trays; pur your birds favorite juice into them and freeze. Try using several types of juice for color and taste variation. This is a great idea for getting a really fussy bird to get used to the taste of fruit. If you like, place wooden sticks in the ice cubicles when they are half frozen!

PARROT PIES

Sometimes it can be very easy to make your birds mini pies with the ingredients that you are using to make them for your family; just omit the really fatty ingredients if there are any...
Try using the mixture of pumpkin or squash pie that you are using for your family, or use some canned pumpkin or squash, add cinamon, maybe a bit of brown sugar, etc. Use mimi baking cups to make parrot sized pies. You can do the same thing using any canned or fresh ingredients eg apples, berries, etc. Just be careful to adjust the baking time and perhaps you may need to asjust the oven temperature, too.

BIRDIE RICE PUDDING

Boil or steam whatever rice you choose; I use a miuxture eg bazmati, long grain, brown, wild etc. Cook until still slightly firm. Using appx. 2 Cups of cooked rice, ad one egg, mix very well; add cinamon, brown sugar or no sugar, vanilla and mix very well. Make sure that the mixture is not soupy, but it should be very moist.
Using a small-med. baking casserold dish that is greased add ingredients. Bake until browned on top. I use a tad of Smart Balance on top to brown it; my birds like it that way. I bake it at about 400 - 425 F until a knife when inserted comes out clean. An added treat is to add raisins, bits of walnuts, craisins, etc. If you have any squash or pumpkin left over, add it to the mixture before baking. Great Vitamin C booster!

I've got another good really fun recipe but I will give it you you guys for Christmas; my Mother's house sprung a leak under the sink and I need to get it fixed! No cooking down there tonight!
I hope you guys come up with variations of my recipes! Cher. (BIRDWISE)

The following is from Ashley Lynn

Ashley may be contacte through the Jardine's/Cape List or she may be emailed via the WingsCentral forum. Ashley goes by chasinash in the forums.

If you have a bird that plucks/picks or one that is sensitive to food allergies, then you should use the ingredients with an asterisk (*). They are Gluten-free ingredients and/or recommended for feather pickers.

Dry Ingredients
2 C Grains [Amaranth*, Quinoa*, Buckwheat Groats*, Kamut, Spelt]
2 C Flours [Teff*, Buckwheat*, Millet*, Amaranth*, Quinoa*, corn meal or Jiffy]
2 C Whole Grain cereal [Amaranth flakes*, Spelt flakes, Multi-grain, Bran, etc.]
2 T Powder [Alfalfa*, Barley Grass*, Kelp*, Spirulina]
2 T Baking powder (optional) 2 tsp Baking soda (optional)
2 T Spices [cinnamon, cloves, nutmeg] (optional)

Blender Ingredients
1 canteloupe* [OR ~3 cups pureed carrots*, butternut squash*, sweet potatos, papaya*, mangos*]
1 bunch of kale* [OR ~3 cups shredded/chopped parsley*, mustard greens* or collard greens*]
4 eggs + shells*

Optional - To Reach Proper Consistency
2 cups milk
1 C Processed Peanut Butter [NOT Natural]
1/2 C Unsweetened Applesauce*

Preheat to 350 degrees. In a food processor, mix the greens, fruits/veggies, and eggs (we wash the eggs with Oxyfresh Gele and include the shells in the food processor). Usually, I have to run the processor twice to fit everything!

In a large bowl, combine the dry ingredients. Add the blended ingredients and mix. Add the other optional ingredients if you need to thicken or moisten the batter. Should be moist, but somewhat hard to stir.

Spread batter in a lightly oiled pan (we use a pan that's about 15x16). Bake for 30-40 minutes. When cooled, cut into squares and freeze.

Makes 12 servings that are about 5" by 4". For 1 Jardine or Cape, it would make between 24 and 40 servings, depending on their weight and appetite! If you only have 1 bird, you'd probably want to half the recipe (except for the baking soda and powder).