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




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).


  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!


Acorn Squash: The Ninja Veggie January 22, 2011

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



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)*


  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.



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

Turkey meatloaf

Turkey meatloaf

Roasted Acorn Squash seeds



Potato Broccoli and cheese soup December 26, 2010

Filed under: cooking,easy,food,health,recipe,Soup — Kristi bri @ 10:13 am

Warm, potatoey, broccoli goodness!

People always tend to think that soups are an impossible thing–if not trying–thing to make. I too was one of these peoples. But soups are like riding a bike, if you will; once you learn the basics, you’re good for a lifetime. Whether you’re making a broth-based soup like Chicken Noodle, to a creamy Winter soup; there are a few key ingredients that work best: Chicken Broth or Bouillon cubes and water, 2-3 main ingredients (usually what you’d name your soup after) and milk or cream if making a creamy soup.
Not all “Creamy soups” have to be made with lots cream either; ie. butternut squash soups can be made by simply puree’ing the squash/ingredients to give it a creamy look/texture.

I know I started this blog as an easier, healthier way to cooking–and not that this soup is missing healthy things like Potatoes (As long as you’re not a believer in Atkins) or Broccoli– but that would be like saying potato chips are healthy because they’re made from potatoes, or deep-fried Zucchini is because it’s still a veggy.
I’m not going to lie; this soup contains (low-fat) Sour Cream, (a Tbsp) Butter, (low-fat) milk and lots of CHEESE–well, maybe not lots, but not a healthy serving… Despite all this, it’s an excellent winter soup, desperately trying to keep folks like us warm in cold weather.  Plus, soups freeze REALLY well, so if you have any left-overs, that for some weird reason you dont want to eat later, just stick it in a ziplock bag (carefully) or a container and pop it in the freezer (after it’s cooled down first).

The all-purpose blender

The do all, be all aka. hand blender

The best thing to have in a kitchen is a hand-held blender (below right). Alot of people have these in their Kitchens and don’t realize their full potential! This little baby will do anything from cream potatoes to make a single-serving smoothy.

Ok, lets get cooking shall we. Know that this recipe is very versatile: you can add what you want, take out what you need or make less/more creamy than you want.

Ingredients (* mostly an approximations):Serves 4-5+

  • 4 potatoes- peeled and chopped into cubes (save 1 spud, un-chopped for later if you want it a bit                      chunkier)
  • * 1/2 Cup Sour Cream (use whatever fat content you’d like)
  • * 1 Cup milk (use whatever fat content –you can use whipping cream if you’d like…a                        heart attack)
  • * 1 1/2 Tbsp olive oil
  • * 1 Tbsp Butter
  • * 1 Cup grated cheese- flavor is up to you (I used a pre-shredded southwest blend)
  • *1/4+ Cup of grated Parmesan (The “real” grated stuff, ie. not the Kraft powdered stuff, is what I’m talking about)
  • 1 Chicken Bouillon cube dissolved in 2 Cups water -OR- 2 Cups Chicken stock (-OR- 1 Cup Stock and 1 Cup water)
  • *Fairly good sized head of Broccoli-cut into peices ++KEEP the stalk of the broccoli: you’re just going to blend it up and it                       has a ton of nutrients in it. Not to mention: necessary flavor.
  • *1/4 Onion, sliced/chopped
  • 4 Cloves of garlic cut as small as possible, but don’t worry too much cuz you’re just going to be puree’ing anyways.
  • * 1 1/2 Tsp Basil
  • Pinch of Oregano
  • Pinch of Tyme
  • Flour: to thicken

You will need:

  • A 4 quart pot (or bigger if you wanna play it safe)
  • A hand Mixer or a blender –blenders are a little harder to work with because you have to transfer the soup from the pot to               the blender, where as, with the hand mixer you stick it straight into the pot.
  • Strainer (optional, but a lot easier)
  • Knife, cutting board etc.


  1. In the pot that you’ll be using for the soup: add 3 of the potatoes *that you’ve already peeled and chopped* AND add enough water to cover them (or add all potatoes if you want a less chunky soup).
  2. Put pot-full onto the stove on a high setting–or low if you want it to take forever. Bring to a boil.
  3. During this time of waiting, you can start cutting up your broccoli and onion and set it to the side.
  4. Check your potatoes every once and awhile with a fork. If the Potato bit stabs easily and comes off easily (and you think it’s mash’able) remove from the heat–Aprox. 15 min.
  5. Strain the potatoes and toss them back into the pot (which is off the heat)
  6. ADD: Butter, oil, milk and sour cream
  7. Mash all this goodness together either by hand or with your handy-dandy hand mixer/blender. +This doesn’t have to be                   mashed like christmas dinner potatoes because you’re going to puree it later with the broccoli and onion.
  8. While you’re mashing, add the Cheeses
  9. Mix In: your option of chicken stock (it’s a “Stock option”–get it? hehe), herbs/spices, S&P
  10. Put the pot back on the warm stove and lower the heat to a Med/ Med-Low
  11. At this point you should have something resembling a watery soup. ADD the broccoli and onion (to make this more                            confusing: I took the chopped broccoli stalk and 1/2 my chopped onion, steamed it in the microwave and pureed it–              I think you can skip this tho…)
  12. Let sit for awhile, bring to a boil –on a low heat still– Until broccoli is a bit softer. Stir occasionally to give yourself                            something to do.

    Broccoli and Onion added--bringing to a boil

    Broccoli, Onion and Garlic Oh My

  13. Once you think the Broccoli is soft’ish, Blend/puree to your standards, either with the hand blender or pour into your blender and  mix. (If you used the blender, pour back into the pot after it’s blended). KEEP in mind: you should still have 1 potato left (un-chopped–not the end of the world if it is chopped) if you want a bit of a “chewier” soup, aka. a soup with bits in it.
  14. After about 15 MORE minutes, my soup wasn’t thick enough for my liking, so I sprinkled some All-Purpose flour over the top (no more than 1 Tbsp), mixed that in and let the soup simmer for a bit to see what it did. It thickened, but I had to sprinkle a bit more in. So use your judgement: if the soup is looking like watery milk, maybe add some flour–unless you like hot, watery milk.
  15. At the last minute (aka. when my Husband’s steak was 1/2 done), I chopped up the last potato into very small pieces and added it until they softened. (I did blend it again, but you don’t really have to).
  16. Serve in a bowl, or mug, or really anything but a plate, with a  sprinkle of Parmesan on top for decoration.

Fewf, I think that about covers everything; I don’t think I left anything out.
This shouldn’t take you more than 45 min-1 hr (maybe even less) to make, but you can keep it warm on the stove as long as you need really (try to only keep it until clean-up time tho). Serve with a whole-grain, italian Foccacia (Recipe coming) and a sprinkle of love and it’s complete. Use as a starter or main course.

If you have any left-over, let it cool before putting it in the fridge or freezer. This is for ‘sanitary’ reasons unexplained to me.

I apologize in advance: you will probably have to let this pot soak for awhile.