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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
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-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"
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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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Sweet Glazed NutsRecipe reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008)
These are delicious on hot cereal, in a fresh green salad or as an excellent snack. They satisfy the need for sweets and fats in a very nutritious way. Try them in Our Favorite Salad.
1 tablespoon butter
1 tablespoon honey
1 cup pecans or walnuts
Preheat oven to 300 degrees F. Lightly coat a cake pan or 8x8 Pyrex dish with ½ teaspoon of butter or oil. Combine butter and honey in a saucepan and heat on low until syrupy; add nuts and toss to coat. Spread nut mixture into baking dish.
Bake until nuts are golden and syrup bubbles - about 15 minutes. Stir occasionally to break up clumps. Remove from oven and cool slightly; remove while slightly warm with a spatula.
Makes 1 cup
Prep time: 20 minutes |
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4 Comments: |
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Blythe Barbo
Try adding a little bit of cayenne! Addictive!
September 24, 2009, 8:06 am
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Loren Kaplan
A little salt would be nice, too. I love your recipes (and your book)!
September 24, 2009, 4:06 pm
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Tasha Schifo
I just made the sweet glazed nuts from Cooking for the Whole Family (pg.117), and I'm wondering if I did something wrong. The recipe requires evoo and maple syrup. Are the nuts supposed to be crunchy? They came out tasting more like nuts drowning in olive oil with a slightly sweet heat kick to them. I'm so bummed!
January 23, 2010, 12:44 pm
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Cynthia Lair
I think the recipe on the site(above) is better than the one currently in the book. I have looked through all my files and can't find this recipe where it includes 2 tablespoons of olive oil as is printed in the book. Must be an error. My apologies. All books have numerous errors and I have been lucky that mine has very few.
January 23, 2010, 1:31 pm
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