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Poached pear video and interview with Ms. Lair in December's Puget Sound Fresh newsletter, a program of the Cascade Harvest Coalition. If you live in the area, sign up!
"Cooking for my family had become a chore. I was basically in a rut until I came across your site via the OCA. I have actually began enjoying cooking again. My kids are now even trying simple recipes on their own. I feel such a sense of satisfaction knowing I am preparing food that's nourishing and delicious. I have learned so much. Thank you, thank you :)" -Kaylla
"I must tell you what an inspiration your blog and videos have been to me....and my kids. We love watching you and learning great tips." -Laurene
Townsend Letter raves about Cynthia's book and Cookus Interruptus in October 09 issue!
Danny Jensen at Take Part loves Cookus Interruptus. Read about it!
Cookus Interruptus videos are now regularly featured in Mothering Magazine's "Peggy's Kitchen e-newsletter".
"This has to be the best cooking show EVER!!! Besides being so funny, they make this type of cooking seem so approachable. Kudos on doing a great job!!!!" -Cheryl "I have been cooking more. I made some really good fried tofu, delicious soba noodles, Bok Choy (from the collard greens vid), Blanched red cabbage, fried rice, some thing else I can't remember, and almost every day for breakfast I eat either quinoa or steel cut oats. Not only that my knowledge on food has increased 10 fold. All thanks to you. xo" -Joel
New May 09 online interview of Cynthia on Exhale.
Behind the scenes of Cookus Interruptus produced by The Art Zone with Nancy Guppy
"Can I just say that your videos make me laugh my butt off? Is that ok? Did I mention I am totally by myself when I do this? Loooove you guys!" sunbronzedbabe
"Besides providing amazing how-to recipes on whole, organic foods, you weave a gentle little funny-family story-line throughout that always leaves me wanting more. I forward your site to friends with the spoiler, "pssst, bet you can't watch just one!" There's just nothing like your program anywhere!" Lynne Lillie
"What a really well conceived, and nicely organized website. Being gut-bustingly funny is an added bonus. Nice job, Fam." Steven Lee
"I've been cooking uninterrupted for the past 3 days and I'm loving it. I watch the videos with my toddler then we cook our family meal together. It's lovely:) Thank you guys for a great book &website." Yasmine
"Clean, easy to use, and informative, the videos get to the point, and on the plate, in 4 to 8 minutes..." Read the whole glowing blog post! Maggie Dutton, Seattle Weekly "This is exactly what I need! The short instructional videos are fun (and funny!) and the food quickly comes together while life happens..I know from her cookbook that (the food) will be healthy AND full of flavor." sustainabletable.org/blog
"Your steel cut oats recipe did change my life!" Julie
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Huevos Rancheros Reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books 2008)
This dish is simple. Many accoutrements are often added but are not necessary. Buying fresh eggs from pastured hens makes the flavor deeper and richer. Muir Glen Fire-Roasted Chopped Tomatoes with green chiles is an excellent product to use. Makes a fine weekend brunch dish.
1 tablespoon extra-virgin olive oil 1/4 cup chopped onion 3 cloves garlic, minced 3 chile peppers: serrano, habanero, jalapeño 16-oz can chopped tomatoes pinch sea salt pinch chile powder 1 tablespoon butter 4 corn tortillas 4 eggs
Toppings and Sides grated cheese or sour cream slices of ripe avocado black beans (Black Bean Stew works well)
Heat oil in a medium-size skillet. Add onion, garlic, chiles, tomatoes, salt, and chile powder. Bring sauce to boil. Reduce heat and let simmer about 10 minutes.
In a second frying pan, heat butter a little at a time. Fry tortillas for about 30 seconds on each side and set aside in a warm place.
Heat a teaspoon or two more of butter over low heat until melted. Crack each egg into a small bowl; gently pour each egg into the skillet. Cook covered 3 minutes, remove cover, and cook for a few minutes more or until the yolk is set, but barely undercooked.
Place tortilla on a plate with egg on top. Cover egg with the sauce. The sauce will cook the top of the egg.
Serve with shredded cheese or sour cream on top, avocado and beans on the side if you desire.
Preparation: 20–30 minutes Servings: 4 |
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5 Comments: |
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scott stokes
ok my girlfriend is a crosswordy person.
this video is funny
September 5, 2009, 3:13 pm
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Seattle Slew
Congratulations on the KUOW radio show, dreams do come true and this is just the beginning for you guys.
September 8, 2009, 9:28 am
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Yasmine
Do you recommend a specific brand for eggs if one doesn't have access to local eggs? what is the difference between organic and cage free and which one should we pick? thank you so much
yasmine
September 15, 2009, 11:27 am
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Cynthia Lair
Cage free just manes that the birds aren't in cages. They can be knee deep in a warehouse and fed anything, they just aren't in cages. Organic eggs have a few more requirements. Flocks must have access to an organic outside area year round and fed at least 80% organic non-GMO feed. No meat or meat by products in the feed. No antibiotics or hormones allowed. Each bird must have at least two square feet of floor space. Better in my opinion. Still, the BEST eggs come from hens that are pastured meaning they have access to grass and bugs which give them marvelous, orange, omega 3 rich yolks. These can usually be found at farmer's markets.
September 15, 2009, 2:58 pm
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omry omar
hi i need homemake baby foods
September 15, 2009, 7:09 pm
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