Cooking With The Undomestic Housewife

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

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


           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


When The Pineapple Became A Veggie. April 3, 2012

Filed under: chicken,cooking,easy,food,Fooooood!,health,lifestyle,recipe — Kristi bri @ 7:46 pm
Tags: , , ,

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.


  • 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.


  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!



**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!!


30 Minute Apple Crumble with instant oatmeal. December 17, 2010

Apple crumble crumbling

Apple crumble crumbling

Whether it’s Apple, or berry, Crumble is one of my husband and my favorite desserts. Couple it with a creamy custard or ice cream and it becomes irresistible. Unfortunately, if made by the specifications of a good recipe, the calorie count goes sky high because of all the sugar and butter added.

One night after dinner (of what, I don’t remember), I was drinking a glass of wine and wondering what I could do with the apples I had  going bad faster than I could eat them— as if they had some self-destructing potion on them.

I instantly thought of crumble, but I didn’t have all the ingredients, such as sugar or oats to put the ‘crumble’ in ‘Apple crumble’. I then realized that we DID have some Maple and Brown Sugar instant Quaker Oatmeal. This could potentially be a perfect topping: it already has sugar in it, not to mention a nice maple flavor. Plus, I know from experience (or maybe just my own personal taste) that it’s not necessary to add much more sugar to the stewing apples.I decided to give it a try and it turned out quite fabulously. It’s definitely not Granny’s southern apple Crumble (for those of you who have a ‘southern Granny’), but for a small, after dinner snack with less calories and sugar, it’s worth it!

From this recipe I found that the flavored instant oatmeal’s –especially the ones that are flavors least desired (like apple cinnamon)– are awesome additives to anything from pancakes to muffins, because they already have the sugar and hint of flavor; not much more needs to be added.

Ingredients: Serves about 3-4

  • 3-4+ Apples (any brand, your choice. Try mixing different kinds if you have them)
  • approx. 1-2 Tbsp Cinnamon
  • 1 Tbsp oil (Canola or olive will work) for the apples and 1 for the topping (crumble)
  • approx. 1 Tbsp butter
  • 2 packages of flavored instant oatmeal (if you have ‘original’, you might have to add some sugar–about 2 Tbsp)
  • 2 Tbsp Maple syrup (optional)
  • A glass of Red wine–for drinking–optional


  1. To start it off, turn your oven on to about 350.
  2. Tear open your packages of  oatmeal and sprinkle them evenly over a cookie sheet (you don’t have to sprinkle them over the whole thing if your sheet is aver 12″) or some kind of flat surface–meaning it could be a  dish for what it matters. (see below).
  3. drizzle a tiny amount of the oil (or you can use butter) over the oats–this will help them stick together and ‘crunch’



  4. Put them in the oven to get them golden brown. This usually only takes as long as your apples do on the stove.
  5. chop up your apples, however you like to do it (eliminating the core). in the end, there should be bite sized peices no bigger that 1 inch bits.
  6. On the stove, in a sauce pot (I don’t like the word ‘pan’ cuz to me it means something shallow that you fry stuff in) at medium heat, add your apples. Drizzle with a bit of oil and add the butter (add as much as you want, but you wont need more than 2 Tbsp). Add the maple syrup if you choose and Give the cinnamon a couple of smacks on it’s bottom for extra flavor (into the pot) and Bob’s your Uncle, Fanny’s your aunt.

    apples, butter, and cinnamon

  7. Give it a stir every once and awhile, covering it when you aren’t stirring. You will see it bubbling up when the juices and sugars melt out. I threw in a few splashes of the Red Wine for good measure :). This should only take about 10 min.

    bubble cauldron of apples.

  8. After your crumble top is more granola than oatmeal, take it out of the oven. (see below) but keep the oven on
  9. Once your apples are soft and bubbling, get a shallow dish, probably around the 5×7″ range. Don’t worry too much about the Apples, because they’ll cook more in the oven.
  10. Dump the apple mixture into the oven safe dish and spread evenly.
  11. Spread the crumble top out evenly over the apple stew
  12. place back in the oven
  13. it’s pretty much done when you put it in the oven, but I usually leave it in until I can see some of the apple stew bubbling up around the edges of the dish and the sprinkled crumble top browns where it wasn’t brown before. This takes about 15 min

Browned Crumble top


Finished crumble

finished crumble

Don’t forget to sprinkle with love and ENJOY! 🙂


Lazy-agna June 25, 2010

Filed under: food,Fooooood! — Kristi bri @ 3:58 pm
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I was given the opportunity to cook for a crew of 12 for 7 days, three of which were either a vegetarian, starch-free or pork intolerant (due to religion).  I had no previous cooking experience but a very keen mind so naturally I said “Yes of course I will” and went out to buy my first cooking book from the best: Gordon Ramsay. I should have actually looked at the recipes before I bought it. But the pictures were so delicious that my mouth filled with spit just looking at them! Turns out the recipes were a little too complicated for my first cooking endeavor, so when it came time to begin I put his book down and picked up one of Jamie Oliver’s–who’s wasn’t much easier. When I found a recipe for Lasagna I thought of my mom; she makes the most delicious Veggie lasagna I’ve had (no one in my family is vegetarian) you can’t tell there’s no meat!. I didn’t like any other lasagna BUT hers! Once I skimmed Jamie’s recipe to make sure I had a good idea of how it worked and had all the ingredients, I put the book away and started.

Lasagna became one of my favorite things to make mostly because I get so many compliments and requests (thanks Rach) for it when I’m cooking for crew. But also because the good thing about lasagna is that the flavors aren’t specific; each layer can have it’s own flavor which can also be married into the overall taste– just like Neapolitan ice cream.

This Lasagna can be made vegetarian or carnivorous; the difference is in the sauce, and it can Also be made gluten-free, which I’ll explain later. The only thing that I ask of you: do not remove Ricotta cheese from the recipe. To me, this makes the lasagna and other chef’s have agreed with me!

Kristi’s Lazy-agna- Serves 2-3, or more depending on the size of pan you have.

Since we’re on a boat, the biggest pan we have is about 8x4x3″ but if you have a bigger pan, then just adjust the amount of ingredients accordingly.


  • (I prefer) non-boil lasagna noodles (skip these if you’re going to be gluten/starch free)
  • Large Jar of Marinara/Spaghetti sauce/ one that you like. ***If you want to make this from scratch just use some canned tomatoes (diced) and some canned pureed tomatoes, add garlic, spices like ‘italian’, S&P, Chili flakes etc. and bring to a boil in a sauce pan.
  • If Carnivorous: Ground Beef/turkey
  • Ricotta cheese (a medium sized container–the more the better)
  • Shredded cheddar cheese (or you can grate it yourself if you buy a block)

As many or as little of the following: jut assume that all are sliced vertically into ribbons (if they can be–mushrooms and tomatoes can’t), and if you have a peeler to do this, it’s alot easier than ‘ribboning’ by hand.

  • Zucchini (1)
  • Carrots (about 2)
  • Mushrooms
  • Onions (about a quarter)
  • Tomatoes(1-2)
  • Spinach-Fresh leaves
  • Peppers (green, red/yellow–for this recipe amount I only use about 1/3 of 1)
  • Anything else you fancy that can be sliced into ribbons, or very thinly.

To start, I like to get everything ready so all you have to do is assemble it, trust me: it’s a lot easier than Ikea.

  1. Slice your veggies like I explained– into ribbons or small slices. Put them on a plate or in a dish or wherever you like for the time being…
  2. If you are having ground beef/turkey, place an amount that you think will suffice into a saucepan (for 2-3 people I use just a little over 1/2 of the package. Cook until mostly done and add the sauce (whether it’s from ‘scratch’ or from a jar).
  3. Or if making the sauce from ‘scratch’, combine your canned, diced tomatoes and tomato paste, spices and heat until it boils. you can remove from the heat if you want, it doesn’t HAVE TO be warm when you put it together.
  4. Sometime between steps 1 and 4 you can mix your ricotta cheese. Put the cheese in a bowl and add italian spice, chili pepper flakes and S&P. Mix (as seen on right). Basil and rosemary are other options too.
  5. Turn oven on to about 340 degrees.
  6. Now for the fun part! Yay, assembling time: scoop enough [meat] sauce into the bottom of the dish you’re going to be cooking it in.
  7. Put A– when I say ‘A’ I mean ONE (The English like to put 2 or more) layer of noodles down. This makes the lasagna less chewy and not so heavy (plus the veggies make their own layers too). If you have to break the noodles to fit the pan go for it. I don’t like wasting noodles so I make them fit like a puzzle (see below).
  8. Then spread the ricotta out over this layer. If you have a bigger pan, save some ricotta for another layer! On top of the ricotta I usually put tomatoes, or something that has juice which will help the lasagna noodles cook to soft.
  9. Another layer of noodle, then more sauce. (If you run out of the meat sauce, don’t be afraid to just use the plain stuff). Add more veggies, like mushroom, carrot, zucchini, etc. you can add cheese here if you like too. –>
  10. A Layer of Noodle- This is the last layer– for me at least :(. Sauce *sniff*, some onion, peppers or left over veggies *sniff*, handful of SPINACH! And sprinkle with the grated cheese!
  11. Stick in the oven for about 20 min, or until everything is done and the noodles are soft (if you used non-boil noodles).
  12. Enjoy!

If you have a deeper pan, then feel free to add more layers and just divide your veggies accordingly; the veggies don’t have to be in a specific place, but I do like having spinach on top (even if it’s inside as well).

    To make this recipe gluten/starch free, all you have to do is forget the noodles completely and instead use the ribbons of Zucchini, carrot, tomato etc. as the noodle layer. If you only have one ‘starch free’ guest, just have a separate oven-friendly dish so you can assemble both at the same time. If you have a ‘gluten/starch-free, vegetarian’ guest, then I think you should tell them to bring a salad 😉 (or have a separate sauce for their assembly).

    Don’t forget to sprinkle them with love before serving!

    Let me know what YOU think of this recipe!




    Broccoli, Asparagus and Peppers OH MY! June 10, 2010

    Filed under: Fooooood! — Kristi bri @ 3:42 pm
    Tags: , , , , , ,

    An "oven-grilled' side dish.

    Believe it or not, the first time I ever ate a roasted veggie was about 3 years ago. I was on a boat and the chef made them by spreading them out on a pan, smothering them in Olive oil, salt and pepper, and broiling them. I thought that was very clever meal idea, but I could not bring myself to eat much of it knowing just how much oil was used in making them. I was sure that there was another way to make the vegetables softer but still stay crunchy. I’m sure there is, maybe it’s just that chef?

    People, when you cook the S*%t out of vegetables, not only will you get a flaccid one, but you also loose alot of the nutrition value! I don’t know about you, but I eat Broccoli alot for the simple fact that it is a super-food containing calcium, Vitamin C and fiber. It helps to aid in the absorption of Iron into the body– which means if you pair it with red meat, or spinach (for vegetarians), you’re getting total bonus points! You will see Broccoli ALOT in your endeavors with me! I used yellow Peppers because that’s all I had, but Red peppers have loads of Vitamin C in them as well. And Asparagus, well surprisingly, those little stems are packed with tons of fun for your body–don’t be tuned off by the smell of your pee after you eat them; They contain a small amount of sulfur which your body passes through in your urine.

    Hint: if you boil/steam veggies, keep the water as a broth. It stores all those lost nutrients!

    Since figuring this recipe out, Roasted vegetables have become a favorite side-dish of mine because all you have to do is put them in the oven for like 10 minutes! I’ve also spiced them up a bit so they don’t taste bland. The good thing about this recipe is that I’m going to give you a list of veggies specific to this “technique”:

    Kristi’s Roasted Veg- This can be done on an actual grill/ BBQ (which adds tons of flavor) Serves…well as many people as you want to chop up vegetables for.

    Choose as little, or as many of the following recommended veg: Also, I will note the way I chop them.

    • Broccoli- Cut the “tree” off, save the bottoms (they’re good for adding a little crunch to tuna salad, potato salad, stir-fry etc)
    • Peppers (any color)- Slice these from top to bottom (taking the middle/seeds out) then in half, or cut them into little bite-size squares
    • Asparagus- Cut off the white bottom (throw them out), cut to bite-able size
    • Zucchini/ squash- slice into medallions
    • Carrots- however you want as long as you can fit it into your mouth.
    • Onion’ sliced

    And the following:

    • Parmesan Cheese
    • S&P
    • Garlic Salt

    my arranged vegetable marriage

    You may have noticed that I covered my pan in aluminum foil–it’s the clean-up assistant, I swear!

    After you’ve washed, chopped and arranged them on the pan for equal heat distribution, or if your pan is too small like mine, put the ones that need to be cooked the least–aka. get soggier faster– on the bottom. ~If you’ve previously washed your veggies, washing them again will help to steam them in the tinfoil bag*.~

    If you’re doing it on the BBQ, you may be afraid of the poor unsuspecting veggies falling through the crack. So to prevent this, *lay out an accommodating sized sheet of tin-foil, put the veggies in the middle,do steps 1-3 and fold the edges of the tin-foil together creating a little bag and place in inside side of the BBQ (not on the fire). If you’re confident and trust your spouse to not drop them, you can make an “open bag” and put them on

    After the veggies are nicely settled:

    1. SPRINKLE the veggies LIGHTLY with a TINY bit of olive oil.
    2. Sprinkle the veggies with the S&P, Garlic Salt and Parmesan cheese
    3. Put in your choice of heating method– Oven= Broil, BBQ/Grill=tin-foil bag.
    4. Cook until warm and slightly bendy and possibly a little toasty, but not flaccid.

    Really, is that all? I feel like this recipe isn’t good enough cuz it’s so easy!

    PS, if you want to try this without the “grill” factor, make the bag for the oven and throw in a little soy-sauce (instead of salt) to steam the veggies. This is great with peas.

    Enjoy and Have fun!




    Snap, Crackle, Chicken June 9, 2010

    Filed under: Fooooood! — Kristi bri @ 11:20 am

    Teriyaki-infused Rice Crispy Chicken.

    I tend to prefer chicken over beef; the protein added to a meal will keep you fuller longer and the digestion time (the time it takes to go from stomach to toilet) is about 4 hours, compared to Beef: 8-10 hours or Pork: +10 hours! You might think “oh well, then I  won’t have to eat for that long, so surely Beef and pork would be a better option. This is not the case. Just because it’s in your intestines does not mean you will feel full. In fact, if ingested too regularly, beef can cause more damage to your intestine, creating a cavity-like substance around the intestine wall. Hence the need for enimas (and apple peels). Now that you’re hungry, lets get cooking!

    This recipe started out in a cooking magazine I found a few years ago. It’s made with rice-crispies and baked instead of fried; It’s a healthier version of traditional breaded chicken. Of course I recently tried to make it my own, adding a bit of spice and Asian persuasion, it’s a more unique and flavorful twist to the dry flavor of just the 2 ingredients:

    Teriyaki infused Rice Crispy chicken. This may sound complicated, or foreign even. But it’s the only way I can describe it and it’s as easy as Dip, Shake, bake! Serves 2-3

    You will need:

    • 2 Chicken Breasts
    • A cup or 2 of Rice Crispies
    • Choose all or any of these: S&P, Chili pepper flakes, Italian spice
    • 1 egg
    • 1/4 cup of teriyaki sauce (I have one that has sesame seeds in it which adds to the flavor)
    1. Start with a ziplock bag, put the Rice Crispies and spices (about a tsp or less of each) into the bag. But remember that the teriyaki will have enough salt in it, so you might not need salt.
    2. Zip it and up and take out the days frustration on it– maybe not the whole day’s, just like a hour. You don’t want all the rice crispies smooshed– you want just enough crumbs to help cover the chicken in it’s entirety.
    3. You can turn the oven on now to get things warm. I usually put it on about 340-350.
    4. Crack the egg into a normal sized bowl, trying only to get the insides– not shell. Add the teriyaki  and with a fork mix it up until the yolk is combined.
    5. OH, if you are still holding on to the ziplock bag, you can put it down… Take the chicken and wash it. I do this to get the slimy coat off of it (and anything else that might be on there). If you want whole chicken breast for dinner– not chicken fingers, skip to #7.
    6. Slice the chicken into strips (you can pick the size and amount you need)
    7. Soak the chicken in the teriyaki/egg wash, swish it around, flip it over. Get it covered real good. (I use a fork) drop the chicken into the ziplock (that has the ‘breading’ in it) and shake it around. Repeat this with the rest of the chicken.
    8. CAREFULLY, as to not lose any of your breading, place the chicken on your pan: < I like this kind of pan when cooking so that the ‘breading’ won’t get soggy like when you cook on a flat bottom. Plus, putting tinfoil on the bottom helps with the clean-up. If you don’t have one of these types of pans, it’s OK, but I’m sorry if it comes out a ‘Soggy Bottom Chicken’.
    9. I bake until I think it’s about 1/2 done, then I switch the oven to broil, drizzle some of the teriyaki mix over the top and the ‘broil’ will do the rest of the work to make it crispy. If you have to turn them over, by all means, do what you have to do. You can tell they’re done by slicing into a thicker area of the chicken. If it’s white, you can bite. If it’s pink–well, you need to cook it a bit longer.

    See, now how easy was that? Accompanied with a salad or veggies, and it’s a great summer meal.

    Enjoy! and stay tuned for a delicious side-dish.

    If you try this recipe, I’d love to hear how it goes!