Cooking With The Undomestic Housewife

SImple but good recipes with a hint of fun facts and nutrition info.

Green Thai soup with red lentils. December 10, 2014

 

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Since when does someone find something on Pinterest that looks so amazing that they DONT pin it. Never. That never happens, except for last week. I saw this recipe, looked at the ingredients decided that I HAD to make it, which even prompted me to go out and buy the ingredients I didn’t have.  But I didn’t pin it.

Well, like a wayward chef, I went on a food adventure last night because this soup sounded so good, nice and warm and easy. I made it my way, with my ingredients, only knowing that the lost recipe had coconut milk and lentils in it. BUT, it was F$%#ing amazing! I couldn’t stop eating it! I would have ate the whole pot if I didn’t want some for today’s lunch!

The best part is: when I put it in MyFitness Pal to get the calories etc. it was less than 200 cal per serving, about 8g of fat, but there was about 700g of sodium, so next time  I would suggest a low sodium chicken stock or veggie stock if you want to make it vegan.

So here’s my version and obviously you can make it your recipe. Alot of this is to taste, so keep tasting while you make.

Ingredients: Makes 2 full-meal portions or about 3-4 cups 

  • 1 Cup chicken stock/ vegetable stock.
  • 1/2+ can of thai light coconut milk(right)IMG_5564
  • Cup+ water
  • 3-4 basil leaves for soaking (I had some fresh frozen, whole leaves, they will be removed close to the end of the cooking
  • 1/2 Cup red lentils
  • 1 carrot
  • Handful of spinach
  • aprox. 2 tbsp Green curry paste (right)IMG_5563
  • Garlic clove diced (I have a garlic press from the $ store that is magical)
  • Inch of ginger, grated. Sub with ginger powder.
  • A couple dashes of hot sauce.
  • S&P to taste
  • 1/2 tsp smoked paprika (this is optional, but I am in love).

Directions:

  1. Add the water, chicken stock, coconut milk & basil leaves to a sauce pan and bring to a boil.
  2. Add the lentils, curry paste and spices (incl. garlic and ginger) Stirring throughout.
  3. Chop the carrot  into bite-sized slices & add them to the soup. Turn the heat down to low-med.
  4. Cook until the lentils are soft,
  5. Remove the basil leaves and add the spinach. Make sure you’re tasting!
  6. Keep on a low heat until the spinach becomes soft.

When you’re ready, dish up and enjoy!

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Be-quinoa your day right!! June 17, 2013

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           I have only recently been introduced to Quinoa, but with it’s low-fat, high protein qualities, I have been leaning towards using it more in my everyday life. It’s easier to cook than rice, yet has the same texture and flavor. I have also put it in granola, uncooked. It had the texture and flavor of sesame seeds. I love it. It also keeps me full longer than oatmeal or cream of wheat, mostly because it doesn’t make your blood-sugar spike.

It’s earthy, organic flavor gave me the idea of replacing oats with quinoa; cooking it with milk and adding fruit and cinnamon etc. My next venture will be a Quinoa-pudding, instead of rice pudding.

here’s the recipe. It’s a good weekend breakfast: unless you have about 20 minutes in the morning– then it’s for your everyday. You can also make it ahead of time and put it in the refrigerator.

Ingredients: Serves 2

  • 1/2 Cup raw Quinoa
  • 1 1/4 Cup (skim) milk
  • 1 Tbsp Brown sugar
  • Tsp cinnamon (optional)
  • 1/4 sliced almonds (optional)
  • 1/4 Cup unsweetened Coconut (optional)

You will need:

  • Measuring cups
  • Saucepan (with lid)
  • Spoon

Getting Started:

  • Add the quinoa, brown sugar and milk together in the saucepan, bring to a boil. (Make sure to keep an eye on it though because the milk will overflow if it boils to long.
  • Once boiling, cover the pot & turn the oven to ‘Lo’ or about ‘1’ on the dial and let sit for about 15 min.
  • After 15 min, check the consistency to make sure it’s not too watery still. If it is, let cook longer.
  • You can toss in any additives at this point: Ie. nuts, coconut, dried fruit, cinnamon etc.
  • Wait a couple min and once it has the consistency of oatmeal, it’s done.

I added a scoop of yogurt and banana to mine, but it would be amazing with berries of some kind as well.

Serve warm & sprinkle with love.

Enjoy, Kristi

 

I Might As Well Stop Blogging Now! July 2, 2012

This was on Bethenny TV today and it pretty much sums up how I feel about food and eating in general–not just breakfast:

Bethenny Frankel on Breakfast

I’m dissapointed though because, in the preview it showed her saying “If you want the quality: eat half [of the the bacon, egg, hashbrown wrap]; if you want the quantity: load up on veggies [in your frittata] .” but it isn’t in the segment. Either way this is my rule of thumb when eating and I believe that this will help more than any of the contradictory things you will read in magazines or see on TV.
For example: If I want an Ice cream cone (and really, I only want the part at the bottom of a cake cone, where the ice-cream melts into the little squares), I will literally cut the top off to where I feel comfortable with the calories and I will eat REEEEALLLLY slowly– to let it melt and to feel like I am having twice as much. If I want to have a BIG filling dessert, but be healthy at the same time, I’ll do something along the lines of my pudding with a TON of berries and a sprinkle of nuts or graham crackers.

But I wanted to share this key to eating success: She’s not the Queen of the Skinny Girl brand for nothing!!

~K

 

Cranberry-Orange scones– Take that Starbucks! You can keep your 490 calories! June 24, 2012

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YUM

When I worked at Starbucks, my absolute favorite thing was setting up the food case in the am. There was a high chance that there was at least 1 cranberry orange scone that was broken upon arrival to the store. And what that means is that it can’t be served to any customer, so we would mark it out and I would eat it. Despite knowing it was 490 calories and god-knows how much sugar/fat, I would devour the entire thing with no remorse or guilt. I’m not sure how they even got 490 calories into that small scone (which, by the way, won’t keep you full for more than an hour), without making it with pure sugar and lard.

I swore to myself that one day I would make a replacement that I was sure would cut the calories (hopefully) in 1/2– or at least make it a little more guilt-free.

And my friends, I think I have found it! Made with dried orange-flavored cranberries, orange zest & juice, mostly whole-wheat flour and Chia seeds, which (I have talked about HERE) are so amazing for you and a great substitute for poppy seeds in cooking/baking.

This is a very versatile recipe: you can (and I have) substitute the ‘flavor ingredients’ (ie. the cranberries & zest) for things like blueberries and white chocolate chips, or raspberries and chocolate chips etc. The possibilities are endless. BUT, if you are going to use a fresh berry, it’s best to make the dough as per normal, but then FOLD in the berries, so you’re not crushing them with the mixer. If you want to mix them in, that’s fine too, but I personally like biting into a piece of scone and getting a mouthful of full berry.

These little gems don’t really need anymore introduction, so without futher adieu, here’s the recipe.

You will need:

  • large Mixing bowl for dry ingredients & a smaller one for the eggs (if you have a mixer, you can use the mixer bowl as the ‘dry’ ingredient bowl).
  • a fork or whisk
  • measuring utensils
  • a knife &/or dough cutter (Technical term?)
  • a grater or zester
  • a cookie sheet (you can spray it, or grease it if you want)

Ingredients (Makes about 8 scones– just depends on the size you cut them):

  • 2.5 cups of Flour; you can use any ratio of whole wheat/ All purpose flour.
  • 2 Tbsp Baking POWDER
  • 1/2 tsp Baking SODA (**try not to get powder and soda mixed up)
  •  pinch of salt
  • 2 Tbsp Sugar (you can either substitute honey(add to ‘wet’ ingredient list), or use brown sugar)
  • 1+ Tbsp chia seeds
  • 1/2+ cup dried cranberries (I used orange-flavored dried cranberries from Sprouts)
  • Zest of 1 orange

filling: Tbsp any kind of jam (I used strawberry, because that’s what I had)

Icing:

  • Mix some of the orange juice (no more than a tbsp or 2) with some zest and powdered sugar until you get the consistency you want. Don’t make it too runny or it won’t stiffen and it will soak into the scone and get everywhere (I made this mistake), so add lots of powdered sugar.

Getting started:

  1. Pre-heat oven to about 375-400 degrees.
  2. Combine all your dry ingredients in the bowl specified
  3. Cut-in the butter with a potato masher (if you don’t have the actual tool for this). Your dough should be a bit crumbly and stuck together at this point.
  4. Beat all your ‘wet’ ingredients together in the smaller bowl.
  5. Add wet ingredients to dry ones and mix together until fully combined. *if you’re using a  mixer, use your dough hook (the one that your husband/boyfriend uses to pretend he’s Captain Hook.)

    dough ball

  6. Once the dough has formed into a ball-shape, flour a surface to dump the dough on to.
  7. knead the dough a couple times and then press into a circle about 1.5 inches thick.
  8. Spread the jam into a thin layer on the circle (don’t take note by mine (below)– I spread a lot and this caused the scones to slip and slide apart while baking)

This is NOT a thin layer *don’t do this!*

9. fold the circle in 1/2 and then slice into triangles. These will grow quite a bit in the oven, so they can be rather small triangles. You should be able to get at least 8 scones out of this.– if you need to pull it a bit longer, go ahead.

Fold in 1/2

10. Place on your baking sheet at least 1-1.5 inches apart and Bake for about 15 minutes, or until golden brown on top.

11. Once cooled, mix up your icing and drizzle over the top of all the scones, sprinkle with love and ENJOY!

~K

 

When The Pineapple Became A Veggie. April 3, 2012

Filed under: chicken,cooking,easy,food,Fooooood!,health,lifestyle,recipe — Kristi bri @ 7:46 pm
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Pineapple, chicken and wild rice.

First off, let me apologize for the quality of this photo; yes it was taken in a tupperware, on it’s journey to becoming leftovers. I did not think to take a photo, because honestly, I didn’t think it would be all that great. But it was great, cheap and just so darn easy to make.  You do however, need a crockpot… and chicken…and a can of Pineapple…and a handful of wild rice… and something to do because you won’t have to spend your time making this; see the magical crackpot   –although it could be considered a ‘crack’pot as it’s so wonderful you just want to use it all the time. Maybe I will start calling it that!

Anyways, the magical CROCKpot does ALL the work! Even my husband can do this (especially when you forget and only remember on your way to work at 6:15am) and he did in fact do 96.8% of the work.

I don’t have any cute little discovery story for this one, I simply looked in my fridge and thought “chicken…again…hmmm..oh, I have a can of diced pineapple, which I cleverly picked up from the dollar store; making this meal cheap as chips, as the English would say! Then I remembered that I have the Crackpot.

But in this recipe, you have the perfect combination of protein and healthy carb. The pineapple is also filling and healthy (if you choose the right can– not the one filled with sugar, preservatives and possibly corn syrup.), read your labels.

OK, lets get down to it: It’s best to start this process in the morning, or noon.

Ingredients:

  • Chicken breast (2-4), or, if you’re like me and accidentally pick up chicken tenders, that’s fine too.
  • 1 Can of diced (or sliced will work too) Pineapple, including the JUICE– if you have fresh, that’s just as good– Ah*snob*em.
  • About 1 cup of water
  • 1 cup of rice (I used wild, but whatever you want is fine)
  • Cayenne pepper and S&P

Things you will need: 

  • A Crockpot aka. crackpot (or slowcooker)
  • A spoon
  • A can opener (if you can’t just tear the top off of your pineapple can)
  • a book, or drink, a job, or just some free time.

Directions:

  1. Put everything in the crackpot. I would add the rice 1/2 through or at least 2-3 hours before eating, but I don’t think it will hurt to have it in there for the 8-10 hours.
  2. Put the lid on.
  3. Plug in and Turn the crackpot on to LOW (if your starting it at 8am’ish; HIgh, if you’re starting it later, like noon, or want it for lunch)– now that I think of it, maybe not a good idea to start drinking at 8am–…or is it?  🙂
  4. At dinner time turn it of and scoop out your serving

When it’s finished, everything is perfectly sweet and savory and the pineapple no longer resembles a fruit–TRAITOR!! And goes perfectly with everything, all in the same bite.

Sprinkle with love and ENJOY!

XO

Kristi

**If you’re a reader of this blog, I apologize for the delay in my posts, I’m a horrible blogger. But Alas, I have been photographing more of my cooking and have 2-3 more recipes to come!!

 

Acorn Squash Seeds Are The New Pumpkin Seeds! February 28, 2011

Filed under: cooking,easy,food,health,lifestyle,recipe,salad,treats — Kristi bri @ 10:52 am
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I never thought much of cooking seeds other than the Pumpkin variety– that is until I decided to try Acorn Squash seeds. And let me tell you: these little suckers are more tasty than your average pumpkin seed. I don’t know if it’s because they’re slightly more plump; therefore having more to chew; or if it was the mixture of seasoning I put on them. Either way, they were delicious and I wished I had more.

Squash seeds are great addition to a salad, to take with you to a ball game or even just to munch on when you’re feeling a little peckish. They are relatively high in calories and fat, but contain a decent amount of proteins, vitamins A & K and even harbor magnesium and potassium. They are good for someone who works out alot since they have some carbs and are low in sugar. The one thing you’ll want to remember is that 1 cup of these have over 700 calories (which I’m finding very hard to believe; but no info to the contrary) BEFORE you add seasonings but, it doesn’t take many of the seeds to be satisfied and I highly doubt you would eat a whole cup of these in one sitting.

When you start the seed-making process, you have to be able to commit to the idea of letting them soak for at least 1/2 a day; I usually eat acorn squash for dinner, so I let the seeds soak overnight.  I don’t know how necessary this it, but it sure helps to separate them from the stringy insides of the squash.

Ingredients: 2 squash yeilds almost 1 cup of seeds

  • The seeds out of an acorn squash
  • Tbsp Worcestershire sauce
  • 1+Tbsp of some kind of seasoning. I used a creole, but taco or guacamole seasonings  are GREAT options!
  • Tsp Cayenne pepper

You will need:

  • A bowl of water (to soak the seeds) seasoned with a little salt and a few splashes of worcestershire.
  • A lightly greased cookie sheet–which you can line with aluminum (before greasing) if you choose. As slippery as the little suckers may be at first, they stick pretty well to pan after being cooked.
  • Another bowl or ziplock bag to mix them with the seasonings

Directions:

  1. After you scoop out the insides of the squash, separate the seeds from the ‘innards’ as well as you can, placing the seeds in the bowl of salt water and the innards in the garbage.
  2. After they have soaked for a few hours, Turn the oven on to bake at about 250-300 degrees and start preparing your baking sheet. It will need to be greased a little because I don’t coat the seeds in oil–they don’t need it– so when they’re cooked, they stick.
  3. Drain the seeds and separate the remaining innards from the seeds.
  4. Pat the seeds dry and place in the bowl/bag you’ll be using for seasoning.
  5. Once all the seeds are finished being prepped and are in the bowl, add enough worcestershire to coat the seeds.
  6. Add the ‘dry’ seasoning of your choice to coat.
  7. Spread the seeds out on the baking sheet (right) and place in the oven.Spreading the seeds
  8. It will take about 30-45 min (at least) for the seeds to be done and they will turn a golden brown. Be careful to keep an eye on them; they burn easily, but you do want them to be thoroughly baked so the insides are dry. Otherwise they will become a little chewy after being stored.
  9. Let them cool for a few minutes and store in a container of your choice–if you dont eat them all first.

Sprinkle with love and Enjoy!

Kristi

 

Acorn Squash: The Ninja Veggie January 22, 2011

Filed under: cooking,easy,food,health,recipe,Soup — Kristi bri @ 6:36 pm
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Acorn Squash Quarters

If you don’t know what an Acorn squash looks like; just imagine what the offspring of a pumpkin and Acorn would be, except green with streaks of orange.  Not a lot of people cook these, or use them–or know what they are; they can be intimidating in the grocery store. I happen to think they’re one of the best winter vegetables and so durable. They last for a few days in the refrigerator (After being baked) and they make an excellent soup if you have any left over (see below).

Acorn squash is fat free and full of fiber, calcium and potassium. They have virtually no cholesterol and barely any (natural) sodium. They have anti-oxidants and are a good choice for an anti-inflammatory option. There is not a lot of sugar in the Acorn Squash, which makes it kind of bland without toppings such as salt and pepper etc. Also, the seeds inside the squash can be scooped out and made like pumpkin seeds for a snack. The skin is full of nutrients, but not a lot of people eat it.  If you’re on a no-starch diet, or no carb diet, be warned that these are abundant in squash.

I made this side-dish with a turkey Meatloaf (recipe coming). The left-overs were also used– cold– in a  salad.  You can cut them any way you want, but I quartered mine. Some people will half the squash and stuff them. You can also sprinkle them with flavors other than what I used. Curry flavors and other strong spices would be a good option.

Ingredients:Serves 4-6+, Time: aprox 40 min

  • 2 Acorn squash
  • Aprox. 2 Tsp Olive oil (for brushing over the squash)
  • S&P
  • Aprox 1 Tsp Nutmeg (for sprinkling over the squash)
  • 1 Tsp Garlic Salt (optional)

You will need:

  • A Big Strong knife (it’s hard to cut through when it’s uncooked)
  • A baking sheet (lined with aluminum foil to make clean-up easier)
  • *If you want to bake the seeds after, you’ll need a spoon to scoop and a bowl of water to let them soak in overnight (recipe coming)*

Directions:

  1. Preheat oven to 300-350
  2. Microwave the squash/es for about 40 sec to 1 min to soften the squash making it easier to cut.
  3. Cut them in half lengthways and scoop out the insides *put innards into your bowl of water– if baking the seeds*
  4. Brush/rub with olive oil
  5. Turn them face down on the baking sheet and put them in the oven– this will help them steam themselves.
  6. After about 15-20 min, check them and see if they’re soft enough to slice one more time (making it quartered).
  7. Flip them on their  back and sprinkle with the S&P, Garlic salt and/ nutmeg (or your choice of flavor)
  8. Bake another 20 min. At this point, you can broil them if you like, it will crisp them up–but keep an eye on them so they don’t burn. You can tell they’re done when you can easily pierce them with a fork and the fork will slide out easily too.
  9. Serve warm and with the skin. You can eat the skin, but I normally peel the skin off .

If you want them  made into a soup follow the same steps, or use your left-overs. Remove the skin, bring to a boil with some chicken/beef stock and blend until smooth. You can add any other vegetables to this if you like.

Don’t forget to sprinkle with love.

Enjoy

 

Recipes to come: Baked Acorn Squash seeds & Turkey Meatloaf (packed full of veggies)

Turkey meatloaf

Turkey meatloaf

Roasted Acorn Squash seeds