Cooking With The Undomestic Housewife

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

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

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Bake and Shake- Lemon-Pepper Chicken and Caesar Salad September 13, 2010

Filed under: chicken,cooking,easy,food,health,recipe,salad — Kristi bri @ 4:20 pm
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lemon pepper chicken and caesar salad

lemon pepper chicken and caesar salad

If you’ve been following this blog, you know that I like healthy meals that are easy to make and either take no time at all, or ones that I don’t have to keep an eye on (because I’m not very good at that).
Now I know you’re asking “What? quick, easy and Healthy–and it’s not McDonalds?” YES! And this time I’m giving you an entire meal idea: Lemon-Pepper Chicken and Caesar Salad

Every once and awhile I will buy bagged salads. they’re easy, quick and perfect for two people (or more with less amounts). My husband likes Caesar, but the Mediterranean is also very scrumptious. And added bonus: you can shake-up all the ingredients in the bag and voila, dump out onto your plate already prepared.
I wouldn’t noooormally recommend Caesar because the cream dressing brings way too many extra calories to the table. But ce-la-vie (I don’t speak french, so sorry if that’s not how it’s spelled).

Obviously these two items together is just a suggestion; I’m not saying “You MUST have Caesar Salad with this chicken.” Have rice if you want, or cake even. I won’t judge.

The chicken however turned out a lot better than I expected and we will be using this recipe over and over– It was just too easy:

Ingredients: serves 2 people

  • Chicken: I accidentally bought pre-cut strips which worked out perfect, but about 2-3 Breasts (cut into strips–or not) would                     do fine.
  • 1-2 Tbsp Lemon-Pepper: It’s in the spice section of the supermarket. If you don’t have this, or don’t want to buy it (which I suggest you do because it goes great with everything) use Lemon Zest and pepper. If you Don’t have lemons, try and pick another recipe.
  • Tsp Salt (and more pepper if the Lemon-Pepper isn’t enough)
  • Tsp Chili Flakes (optional)
  • 2-3 Tbsp Parmesan Cheese

Directions:

  1. Preheat oven to about 350.
  2. Take your Pre-cut/self-cut  (or not) chicken and sprinkle on your Lemon-Pepper (or zest), Salt, chili flakes and Parmesan cheese. I gave amounts of these as a suggestion, but it’s totally up to you how much you would like on here, but remember: too much salt is No Bueno for your body. Sprinkle both sides with these ingredients.
  3. Place the chicken on your baking pan of choice. I use one that has a rack within a pan, that way any fats etc. can drip/fall off–there’s not much fat to these, but if you do have a pan like mine, it keeps the bottom of the chicken from getting soggy.
  4. Put in the oven for about 20 min. I will sometimes go about 10 min, then when it’s getting close to done, I’ll flip the chicken and switch the oven to Broil (but I live on a boat and this is the oven I have to deal with).
  5. This is about the time  to shake your salad up–open the bag and add the ingredients first tho.
  6. When the chicken is cooked all the way through (ie. no pink in the middle), sprinkle with love and enjoy.

ps. yes, it’s that easy.

Xo

Kristi

 

All-Inclusive Chicken Salad August 16, 2010

Filed under: chicken,cooking,easy,food,recipe,salad,undomestic — Kristi bri @ 1:21 pm
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Chicken Salad

Yes, I know, another salad.

First off, let me give a brief explanation of why I used this somewhat unappetizing picture that looks like a chicken vomited on toast …Actually, never mind. This is the actual picture of what my husband made for dinner last night, and believe it or not it was so good, I had to taste it before taking a picture and deciding to use it as a blog post.

I was on the phone long distance with my parents, so I didn’t have a chance to guide him with what to do with the  raw chicken satay. Turns out he didn’t need any guidance and I wanted to post this recipe because it was a little off the wall, but delicious and SO simple.

Anyways, he placed the plate in front of me: two peices of toast with a beige and green speckled salad in between. After he turned his back, I lifted the dry piece of toast on top and glared down at the chickent vomit salad on the bottom piece. “Where’s the lettuce?” I asked. “Inside the salad” He replied. I giggled and looked down at the chicken, it was indeed chopped up inside the salad; along with diced broccoli, pickle and other ingredients.I stopped giggling. I left the top piece of toast off to use it for a desert piece of toast with honey and cinnamon, but I later topped it with more of Adam’s “All-inclusive” chicken salad.

I know you’re as skeptical as I was, thinking “lettuce and pickle IN a chicken salad, instead of using as accouterments?” Yes, that’s why it’s all inclusive. BUT, I wouldn’t recommend this for a sandwich that will be sitting in a refrigerator for any length of time because the lettuce will wilt quickly, but for immediate consumption: Yum!

Bare with me, I know these recipes have been a little different lately but I have a scrumptious pancake recipe and chicken for chicken caesar salad recipe coming too–in other words: Normal food.

Ingredients:Serves 2-3

  • Chicken- I bought 2 prepackaged chicken satays (because they were cheaper than chicken breast), but 1-2 breasts will be fine.
  • 2 leafs of the lettuce of your choice
  • At least 1 piece of Bread for each person- toasted or not. (At least 1 piece because you can eat it open-faced like I did, or like a normal sandwich)
  • 2-3 tree-bits and stem (technical term) of broccoli.
  • 1/4 cup of chopped onion (red/white) or shallot
  • 1 pickle OR 1-2 Tbsp of pickle relish
  • S&P
  • 2 Tbsp of [low fat] Mayo. *low fat optional depending on your diet or what you have handy, which I guess goes for all these ingredients.

How to put it together:

  1. The easiest way to cook the chicken in the oven so you can just leave it for a bit and watch TV, or play Yahtzee until it’s done. But if you want to fry it or grill it, that’s Okay too, it can just be more work.
  2. When the chicken is done set it aside to cool.
  3. Start chopping your other ingredients and put them into your mixing dish with the ingredients that may not need to be chopped; like S&P or the relish–unless you don’t have a pepper-grinder and have to shop your pepper…
  4. Once all the ingredients are mixed and the chicken is cool, chop the chicken into smaller-than bite-sized peices and add to the mixture.
  5. Mix until everything is covered in Mayo… and mixed.
  6. Spoon it onto the bread.
  7. Sprinkle it with love and eat it–like I said–as a normal sandwich, an open-faced sandwich, in a wrap, pita, alone or on a bed of lettuce–but if you do that, I guess the “all-inclusive” lettuce in the salad instead of AS the salad is your choice.

Again, I WILL be doing NORMAL recipes next–not like my favorite Raman-noodle sandwich (Which is just freshly-made, in-the-broth Raman noodles on a buttered piece of bread folded in half. Mmmm)

In the meantime, enjoy.

Kristi