Cooking With The Undomestic Housewife

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

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

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Free the fat! Pistachio mousse aka. ‘The Satisfier’! April 26, 2012

Filed under: dessert,easy,health,less fat,lifestyle,recipe,treats,undomestic — Kristi bri @ 7:01 pm
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Fat Free Pistachio Pudding

Fat Free Pistachio Pudding

My father in Law loves Pistachio ice cream. I personally, thought that it was one of those ice cream flavors like chocolate-dipped, salted ruffle chip; or like the Harry Potter Jelly beans: good enough to buy and share with 4 people to have a laugh, but not good enough to keep a Costco-sized container in your home. And the small nuts; it’s like they ground them just fine enough so that you can see specks of crunch, but not big enough to actually get your teeth around.  And the flavor: Pistachio? Really? Is that supposed to be the ‘gluten-free’ of Hazelnut/almond pudding?
With this logic, I figured the fad of Pistachio pudding would fade as well. But to be honest: I never buy pudding, so it didn’t much matter to me. Nor did I really think about how it’s probably been out since before i was born. I did, though, at one point have an inkling to buy some chocolate pudding once to make pudding shots– YES, I said Pudding shots; not Jello shots. They are amazing and I won’t get in to the musings of my weekends at this moment (but seriously…we’ll save that for another adult post).

I then saw that a pregnant friend of mine was satisfying some of her cravings with this rogue pudding, but what caught my eye was not that someone was actually eating it willingly (never-mind the pregnancy part), but  the words: “Sugar and fat free”.
***Ding, ding, ding***, I’m pretty sure that sound went off in my head, along with “perfect low-fat after dinner sweet-satisfier!” in Bob Barker’s Host’s fancy voice. And it’s a heck of a lot better than the ice cream I was consuming at 200+ calories. I needed to try it; maybe it wasn’t so bad after all.
When I made it like this (below), I fell in love instantly. Now it’s like the unsuspecting cool-kid; I’m like “what? Pistachio? Psshhht, we go way back!”.

Any of JELL-O’s Sugar-free, Fat-Free puddings have only 100 calories per…wait for it….drum-roll…BOX. That means if you follow the instructions to a T: fat-free milk and all, you can eat the entire box and only gain 100 calories and 0 grams of fat!
Unfortunately, this recipe is not followed to a T, but there’s not much more to worry about .

There’s also other flavors in this magical fatless dessert, such as: Chocolate, Vanilla, White chocolate, and Creamcheese (these are the only ones I remember for sure).
My favorite part is where you use less milk than required (as on the box)– about 1/2 in fact, maybe a little more. The consistency will be much thicker and more gelatinous ( I hate that word ‘gelatinous’ it reminds me of when chicken fat solidifies…).

Having quick company, or just lazy? Layer any of these flavors with some ground up graham crackers, or vanilla wafers and some fruit and you have yourself an awesome low-fat dessert for even the pickiest bunch.
I made the White chocolate flavor with the recipe below and added it to a graham-cracker pie crust I acquired from the dollar store with some sliced strawberries sprinkled about. My husband ate the whole thing! And it only cost about $2.00 to boot!

Wanna add just a few more calories? Mix  a little real cream cheese with the cream cheese pudding (using the 1/2 milk recipe), add to a graham cracker crust and you have probably just cut the calories from 1400 cal cheese cake  to 200 or less cal cheesecake!

Tangent-to-tangent and back to the beginning; here is the recipe for the Pistachio (or any other flavor) Pudding/Mousse:

Need:

  • Small mixing bowl (or large soup bowl)
  • Hand/stand mixer or whisk (depending how much you feel like cleaning)– a fork will work too.
Ingredients: Serves about 6 depending how you serve it (ie. with fruit/cookie crumbs or not.
  • Your choice of pudding flavor (I recommend the Pistachio).
  • 3/4-1 cup of Milk– Obviously Fat-free has less fat than the rest. But as per the box: “Pudding will not set with soy milk.” I don’t know about coconut or almond.
  • 3/4-1 cup Cool whip (again: obviously low-fat has less fat)
To do:
  1. Put the cold milk into the bowl you want to use,
  2. Sprinkle the contents of the pouch over the milk while mixing. If you’re using a fork to try and whisk this, only add small, evenly spread sprinkles at a time. It thickens very quickly, so, unless you have the wrist of a porn star, just dumping and stirring will create more clumps. **I apologize if you are a pudding eater and make pudding regularily: you will already know all this. I am still just an ignorant  ‘grasshoppa” when it comes to this.
  3. Once you’re done stirring, but it’s not completely set, scoop a huge dollop of Cool-Whip into the bowl and mix (keep in mind: too much Cool-Whip will take away from the flavor.
  4. Stick it in the fridge to let it set, or put into the serving dishes with accouterments or pie crust then let set.
When you’re ready to eat (at least 5 minutes later), either eat out of the pre-prepared dishes, or scoop out of the mass-produced bowl– or just eat straight out of the bowl.
But don’t forget to sprinkle with love and enjoy!~
 

Chocolate Dipped, Peanut-Butter-filled Pretzel squares…Fewf, what a mouthful!…Literally July 18, 2011

Filed under: baking,dessert,easy,food,health,lifestyle,treats — Kristi bri @ 5:30 pm
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When I first discovered peanut butter pretzels, it was a fateful encounter at Sprouts. We were picking up some meat for a bar-b-que, but I was starving NOW. Sitting at the check-out was a pre-packaged bag of these little puppies. I thought “pretzels, that’s a good-for-you (kinda) snack; peanut butter? I love peanut butter!!!–SOLD to the hungry girl at the check-out. I made it juuust long enough to pay for them, but not long enough to get us out of the store.

After that bag was finished (2 hours later), that was the sad and unfortunate end of the love affair— until we met again at a Kroger in Dallas a year later. Not only were they in a massive container, but at $5.00 they were cheap and only 140 calories & 7 grams of fat (for a serving of 10). How could I say “no” to saving my money AND my waist-line! Little did I know these little gems were going to become a staple in my household. Even my husband who doesn’t like peanut butter will go through about four handfuls of these in 1 sitting.

One day while munching on some, I noticed a similarity to the pretzel M&M’s (which I’ve only had once… so I don’t know how I came to this conclusion) and wondered how I could recreate the flavor fully. EUREKA: Chocolate dipped! And they would be a perfect addition to a gift for a friend’s birthday a few days later. I set out to get chocolate.

Ps. Hershey’s bars from the dollar store work well and are a lot cheaper than normal grocery store.

The only concern/problem I had was whether or not the chocolate would stay firm once it cooled (and wasn’t in the refrigerator)–if someone knows the trick to this, please comment.

Ingredients: Serves as many as you want–1 Hershey’s bar will easily cover over 30 pretzel nuggets.

  • Peanut Butter filled pretzels.
  • Chocolate- helps if it’s at room temperature. (About a 1/2 cup of chips, 1 Hershey’s bar, baking chocolate, white chocolate etc. etc.)

What you need:

  • A pot of boiling water (pots usually don’t come WITH boiling water, so you might need to make that happen…just sayin’)
  • A bowl that is big enough it can rest on top of the pot without touching the water. (see below) I don’t know what this technique is called but it’s used by Chocolatiers when tempering chocolate so it doesn’t burn etc. (?)
  • A spoon (normal size–like you’d eat cereal with).
  • Either some sort of baking sheet with wax paper on it, or I didn’t have wax paper, so I covered a cutting board in saran-wrap. (this is to put the finished product on to cool and it helps if you can fit it in the fridge.

What to do:

  1. Boil the water (As afore mentioned),
  2. Place the bowl on the pot at an angle (so the chocolate is contained in the corner)
  3. Keep moving the chocolate around so it melts evenly
  4. Once melted, you can attempt to “dip” the pretzel nugget in the chocolate, but I found it easier to use the spoon and use a spreading action to get it on there.
  5. Place the “dipped” nugget on your cooling surface.
  6. Repeat until all desired pretzels are covered–or you run out of chocolate.
  7. Place in fridge until chocolate is hardened.

Notice the pot in the bowl.

If you’re feeling ambitious and maybe this is  a nice party favor or something, try dipping the corner of them in the opposite colored chocolate and/or rolling them in a topping like Graham crackers, sprinkles, peppermint candy (for Christmas) etc.

Sprinkle with love and ENJOY!

 

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

 

This one’s for the Dogs January 7, 2011

Filed under: cooking,easy,recipe,treats,undomestic — Kristi bri @ 11:31 am
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Peanut Butter Parsley Doggy biscuits

Peanut Butter Parsley Doggy biscuits

As we were sitting eating our Christmas dinner, I looked down to see two sets of eyes staring up at us with longing for us to drop a spoonful (and probably the whole bowl) of Potato Broccoli cheese soup or a piece of Whole Wheat Italian Focaccia (coming soon) into their mouths. I looked over at their dog dishes to make sure they had some food—they did. I started thinking about how dogs don’t get seasonal meals like we do—well Potato Broccoli soup isn’t really a Christmas dinner, but that’s beside the point— and there was nothing I could do at that moment about a four-star dinner for our four-legged friends, but I could, and in fact, I had been thinking of making them some special treats!

I thought back to how my step-mother-in-law was saying they had an overwhelming number of dog-treat bags trying to burst out of the dog treat cupboard, but I just felt so bad for them; their beady little black eyes looking up saying “please, ma’am, can we have anotha'” in their best poor english boy accent. Needless to say, after dinner I whipped out all the ingredients to make little Peanut Butter Parsley treaties.

There is nothing in these that restricts their use to dogs only, but their taste resembles that of a bland cracker, or tasty piece of cardboard. However the dogs went GaGa over them–and I’m not talking about the lady– and they still love them. The only thing I found, was that it’s best if you leave the bag open when keeping them, otherwise they get soft—not mushy—but kinda like bread. You can pick your favorite cookie cutters for them (just keep in mind: the size; you don’t want to give your dog a donut-sized treat–or maybe you do?)  And please, for the sake of your dog’s moral, don’t make him little penis shaped ones. I chose little cowboy boots (because we’re in Texas) and gingerbread men (for the holidays)

This cookie recipe didn’t originally have Parsley in it, but Parsley helps bad breath, digestion, to kill bacteria, and many many other things. So next time, don’t think twice when mom says “you eat your garnish!”–unless it’s a plastic one.

Okay, get on with it right? Here we go:

Ingredients Fills a 1/2+ Gallon Ziplock bag

  • 2 cups of whole wheat flour–and some extra for dusting the counter-tops when you roll it out
  • (optional) handful of cornmeal
  • 1 Tbsp Baking powder
  • 2+ Tbsp of chopped parsley–you can use freshly chopped or whatever you have in your spice rack
  • aprox. 2-3 Tbsp Peanut Butter (chunky or smooth)
  • 3/4-1 Cup Milk (doesn’t matter the percentage unless your dog’s on a diet)
  • 2-3 slices of turkey bacon (this is optional–it was a last minute idea for me)

You will need:

  • A bowl to mix the ingredients in
  • An electric hand /Mixer–if you don’t want to mix together…by hand.
  • A counter, or flat surface to work on
  • A rolling pin
  • A couple cookie sheets (covered in wax paper or baking sheets if you like)
  • An oven
  • Dogs to give them to

Directions:

  1. Pre-heat the oven to 350 degrees and line your cookie sheets (if you chose to)
  2. Either fry up your turkey bacon (doesn’t have to be crispy) cut into tiny bits.
  3. Mix together your milk and peanut butter (it will be kinda chunky)
  4. Add the flour slowly–or all at once, it’s just harder to mix that way–unless you have an electric hand mixer
  5. Add the Baking powder, Parsley, T-bacon and mix until everything is mushed together and you have a sturdy dough ball
  6. Flop the thing onto your floured surface. I found that this dough got kinda sticky, so the floured surface really helped. And don’t do what I did; try to save a mess by rolling it out between 2 sheets of wax paper–this only works for cookies apparently.
  7. knead it a bit until you think it’s all mixed enough  and roll out– I don’t mean leave your house.
  8. Roll it out until it’s quite thin: bout 1/4 inch? I dunno, I’m not good with eye measurements. But it’s not going to change much after being baked, so just roll it how thick you want it.
  9. Press the cookie cutters into it all over. I suggest making them as close as possible (I would have just done squares if I could’ve) because you’re going to have to collect the dough, roll it out, cookie-cutter it and repeat until all the dough is gone. This can be tedious after a couple glasses of wine, while talking to your family on video skype, while a Cowboy’s game is on…
  10. After all the dough has been made into your little shapes. pop ’em in the oven until they start to brown a little and they’re firm. (about 15 min)
  11. After you take them out, let them cool before giving them to your dog/s.

So, That’s it. These puppies (no pun intended) stay good for awhile and would make a great little gift to bring to a friend’s house if they have a dog–cuz if they don’t…well, like I said: they’re kinda bland for us to eat–but might be good with some cheese.

Don’t forget to sprinkle with love!

Bone-Appetite