Chef Eric Etter’s passion for animals shines in his latest culinary challenge.
He was the sickest cat Chef Eric Etter had ever seen. The timid orange feline at the Humane Society of Memphis and Shelby County was in rough shape. So bad, the veterinarian thought he may never see again.
Etter, who serves as the chef instructor within the College of Health and Human Sciences at the University of Memphis, spent a lot of time with the cat he later named Truffles.
“Somewhere along the way, we really bonded,” Etter said. “I think we both needed each other at that point in our lives, and I just knew it was the right time to bring something special into my life.”
Etter adopted Truffles while also fostering a four-week-old kitten from the Humane Society. He started fostering animals three years ago.
“I was driving down the road one day when I noticed something jumping around underneath an interstate overpass. I pulled over and realized it was a tiny kitten, probably only about four weeks old. So, of course, I scooped her up and took her straight to my veterinarian,” he said. “My vet told me about the Humane Society of Memphis and how I could get involved with fostering. They allowed me to keep that little kitten, Blini, in my home until she was old enough to be adopted.”
Etter is passionate about animals, so he was enthusiastic about his latest culinary challenge.
November marks Cook for Your Pets Day, which encourages pet owners to prepare wholesome, home-cooked meals or treats to bypass commercial fillers and artificial preservatives.
Etter’s focus is nutritional knowledge with practical culinary skills to help students and medical residents use food as preventative care.
“Cooking has always been a big part of my life, so why wouldn’t I share that with our pets too? I enjoy being in the kitchen and making food for the people I care about, and my pets are no different,” Etter said. “Plus, it’s nice knowing exactly what’s going into their treats and being able to make something special just for them.”
Etter came up with two recipes: Tuna “Cat Sushi” Rolls and Sweet Potato Pup Cups.
Etter said both recipes include ingredients that agree with animals’ stomachs. The vegetables provide vitamins and nutrients, and the yogurt provides probiotics.
“When you can make food creative, visually appealing, and enjoyable, it brings a sense of entertainment into education. Making pet treats really isn’t that different. You’re still thinking about ingredients, nutrition, preparation and presentation,” Etter said. “The audience is just a little different this time! While our pets might not care quite as much about presentation as we do, I think it’s a fun way to show that cooking can be both educational and entertaining, no matter who you’re cooking for.”
Tuna “Cat Sushi” Rolls
Yield: About 10–12 bite-size pieces
Ingredients
1 plain store-bought egg wrap, fully cooked (choose one with no onion, garlic, chives, or added seasoning)
• 1 can (5 oz) tuna packed in water, preferably no-salt-added, drained very well
• 1 tbsp 100% plain pumpkin purée (not pumpkin pie filling)
• 1–2 tsp water, only if needed
• Optional: 1 tsp very finely grated carrot for a little color
Method
1. Combine the drained tuna and pumpkin, breaking the tuna into a fine mixture. Add only enough water to help the filling hold together.
2. Lay the egg wrap flat and trim it into a neat rectangle.
3. Spread a thin line of tuna mixture along one edge of the wrap.
4. Roll snugly, just like a small sushi roll.
5. Refrigerate for 10–15 minutes so the roll firms up and slices cleanly.
6. Cut into small rounds, about ½ inch thick.
7. Serve as an occasional treat. For cats and small dogs, start with one small piece.
Pet-friendly note: Keep the tuna plain and use an egg wrap without onion, garlic, chives, spicy seasonings, or sweeteners. Tuna is best as an occasional treat rather than an everyday food.
Chef’s touch: A few flecks of finely grated carrot make the cut side look a little like colorful sushi filling without adding anything fussy.
Sweet Potato Pup Cups
Yield: 6 small cups • Serving size: 1 small cup
Ingredients
• 1 cup canned sweet potatoes, drained and mashed (plain; no syrup, sugar, or spices)
• ½ cup plain Greek yogurt, unsweetened
• 1–2 tbsp water, as needed
• 1 tbsp natural peanut butter, optional (xylitol-free and unsweetened)
• ¾ cup plain Greek yogurt, cold, for the topping
• 2 tbsp canned sweet potato, mashed until very smooth, for finishing
• Optional garnish: a few tiny pieces of plain freeze-dried apple or a pinch of crumbled plain sweet potato treat
Method
1. Make the base: whisk or blend 1 cup sweet potato with ½ cup Greek yogurt and the optional peanut butter until smooth. Add a little water only if needed for a thick, pudding-like texture.
2. Fill six small cups about three-quarters full with the sweet potato mixture.
3. Make the topping: whisk the cold ¾ cup Greek yogurt until smooth. Spoon it into a piping bag fitted with a star tip for the coffee-shop look.
4. Pipe a small swirl of yogurt onto each cup.
5. Finish with a tiny dot of smooth sweet potato and, if desired, a few small pieces of freeze-dried apple or plain sweet potato crumbs.
6. Refrigerate until serving and keep portions small.
Pet-friendly note: Choose plain, unsweetened yogurt and make sure any peanut butter is xylitol-free. Some cats and dogs do not tolerate dairy well, so offer only a small taste the first time.
For cats, too: Skip the peanut butter and garnish, and serve only a teaspoon-size taste. This is a fun occasional treat, not a replacement for a complete cat or dog diet.
