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!


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!!



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


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)


  • 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!



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
Tags: , , , ,
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:


  • 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!~

Focaccia about being unhealthy! January 18, 2011


Focaccia Bread

Focaccia bread is like my junior high school equivalent– in bread form: it’s the bread that’s underestimated and barely ever thought of. It’s usually overlooked, like: “oh, that’s just Focaccia, don’t worry about it. Come hang out with multi-grain loaf.” Fortunately it can be one of the best breads, especially if sliced like sticks and dipped in soups like [my] broccoli, Potato and cheese soup (no comparison to me in the serving process).

With this recipe that I used, I substituted the normal, All-Purpose flour for Whole wheat flour to make me have a lighter conscience when eating it. But, you can use normal flour for all or a portion of the recipe–or vice versa. Unfortunately I love brushing the top with butter and salt to make it extra flavorful and crispy.

The recipe I found was an Italian Focaccia, and just smelling it makes you want to turn it to a pizza or at least dip it in some tomato sauce (ideas, ideas here people …).  I added extra butter and rosemary to the top as well.

The only thing about this bread–especially being Whole Wheat, is that it’s best eaten within 72 hours, otherwise it gets kinda stale’ish/chewy.


  • 2 cups whole wheat flour
  • 3/4 cups All-Purpose flour*** these flours can be reversed in amount, or can be used 1 for the 2 3/4 cups.
  • 1 Egg
  • aprox 1 teaspoon salt
  • 1 teaspoon honey/sugar
  • 1 tablespoon active dry yeast
  • garlic powder
  • dried or fresh oregano
  • dried or fresh thyme
  • dried or fresh basil
  • ground black pepper
  • 3 tablespoon vegetable oil/olive oil
  • 1 cup water
  • Tbsp butter (for brushing on top)
  • Pinches of Rosemary (for the crust; to stick in random places)

You will need:

  • A baking sheet
  • A mixer/ or a strong arm and a whisk/spatula
  • Measuring cups/ measuring spoons
  • At least 2 Mixin’ bowls


  1. In a mixing bowl big enough for the ‘main ingredients’; such as the flour, yeast and spices , mix the dry ingredients together. use your own discretion when putting in the spices, but really, there shouldn’t be not much more than a Tsp
  2. Add wet ingredients. ie. egg, oil and water. (make the water warm to help activate the yeast quicker.)
  3. After all the ingredients are mixed well, (I hope you didn’t put the flour away) and their elastic’y, dump onto a floured surface and knead away a few times. If the dough is sticking ALOT to your hands, add more flour.
  4. In your second mixing bowl–or cleaned first one–rub it down with some oil and put your dough ball in it; turning it around to coat it in oil. Or, if you’re lazy like me, spray the dough ball in PAM cooking spray.
  5. Cover with a damp cloth to let rise for at least 20 min in a warm place. I put mine by the fire-place, but you can put yours above a warm oven, in a hot bath (in the sink) or if you’re house is just warm; that’s good too. If you live in an igloo, stop now. The reason for this is strictly to accommodate the yeast’s greedy little needs.
  6. pre-heat the oven to 350-450 sometime during this point and the next 20 min.
  7. When the dough has risen (about double it’s size), burst it’s bubble and punch it down a bit. place the dough on a greased baking sheet and spread out until it’s about a 1 1/2 inch thick square–or shape of our choice
  8. Paint the dough with the butter, or at least spread it over the top. take pinches of Rosemary (about 3-4 pines) and push them into random spots on top.
  9. Sprinkle with salt and bake for about 15 min, or until golden on top.
  10. Take out of the oven and eat as soon as it’s cool enough to handle.

Sprinkle with Love and Enjoy!


This one’s for the Dogs January 7, 2011

Filed under: cooking,easy,recipe,treats,undomestic — Kristi bri @ 11:31 am
Tags: , , ,
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


  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!



THE healthy pancake August 30, 2010

Blueberry Granola Pancakes

I LOVE pancakes, and when I say love, I mean a deep, desperate, desire to eat pancake after pancake. Even my husband thinks I’m a freak. But I know deep down that if there were ever a ‘pancake eating contest’ I would enter and probably win! I don’t understand my love, but I suppose I can compare it to one’s love for…pudding; it’s nothing special, but it’s so delicious.

I’ve been experimenting on pancake recipes with a buckwheat flour I bought. And honestly, I wouldn’t buy it again. It’s just a little too dry for my taste. But, I do love pancake mixes. I add things to them, change them and even make muffins from them! It’s amazing what an egg will do.

When I’m in Dallas (my husband’s home town) I demand to be taken to Bayley’s Cafe in Grapevine. They have the most A-M-A-Z-I-N-G honey-granola pancakes I’ve had.  (And Bayley’s eggs Benedict is to die for–quite literally since it’s the original on a croissant..soooo good, but so artery clogging). I’ve made a version of my own granola pancakes here, and they are quite good and filling; I ate them at about 10 am and didn’t have to eat again until 5pm. That was eating 3, 5-6 inch P-cakes. This time I used some blueberries that I was afraid were going to meet their moldy death sooner than later.

Here’s the recipe. I hope you love pancakes just as much as me. PS, add another egg, or some soda water instead of milk and you have scrumptious muffins– as long as you bake them in a muffin pan–they don’t turn into muffins in the frying pan…

Ingredients: Serving depends on size of pancakes. But for a 5 inch P-cake, serves about 2…or 1 pancake monster like me.

  • 1 cup Flour of your choice (FYI, whole wheat and anything ending in ‘wheat’ are healthier) I used Buckwheat for these.
  • 2+ Tbsp of honey (Instead of sugar)
  • 1 Egg
  • 2 Tbsp of melted butter/ canola oil (doesn’t need to be ‘melted’)
  • 2/3 Cup of milk/water (if you don’t have milk)
  • OR, if you have Pancake mix already, use that instead of the above ingredients…
  • Tsp of cinnamon. If you have vanilla and or nutmeg, add it. I didn’t unfortunately:(
  • Handful of granola (I like Quaker Oats)
  • Blueberries (I like to add them when I’ve already poured the batter in the frying pan), you can also use raspberries or bananas.
  • Maple syrup– believe it or not, being a Canadian, I actually prefer the ‘fake’ maple syrup…weird huh… and no, I don’t put it on everything.
  • Pam spray, or butter. If using Pam, try not to use one of the flavored ones. I don’t think Basil goes well with P-cakes.


  • Spray Pam on the pan, or line with butter. Do this before the pan gets hot so you don’t smoke out the house…
  • Place the pan on a little-less-than-medium heat (like a ‘4’ on a scale of 1-9)
  • Melt the recipe’s butter in the bowl you’re going to stir the rest of the mix into, (or just put the canola oil in there)
  • Then add the milk, and honey…if the butter re-congeals just put it in the microwave for a sec.
  • Add the flour, Granola, cinnamon and any other ‘spices’. Whisk together until all mixed (obviously).
  • leave the mixture a minute while your pan heats up on the stove– now’s a good time to get your spatula/flipper and blueberries ready. If you’re worried about your P-cakes getting cold, grab a plate and form 1 side of the plate with Aluminum foil (then you can lift up one side and toss the P-cake in– like a little P-cake fort)
  • Once ready, pour the batter onto the pan, making the preferred size of P-cake. Place, or toss the blueberries where you want them.
  • Wait until the edges of the P-cake are starting to bubble and become ‘cake-like’. That means it’s time to flip… so flip.
  • This side doesn’t need AS long.
  • Put under the tinfoil covered plate until you’re done using up all your batter.
  • Cover with Maple syrup, sprinkle with love and enjoy.

There are many variations of Pancakes, but know that the pre-made mixes are not as healthy as making them with wheat flour.

If you want to make muffins from this recipe, pre-heat the oven to about 350 degrees, add another egg, soda water, 7-up or sprite and bake until you can pierce them with a toothpick and have it come out clean. OH, add the blueberries to the batter in this case.