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cynthia lair - feeding the young athlete

8/28/12
Dear Cynthia and The Cookus Gang:
Just made the Mediterranean Quinoa Salad again, first time this summer-- it continues to utterly amaze and delight! My mom loved it! My four yr old and 18 month old loved it! Happy and healthy dinner was had by all. Thank you so much!
Jen

8/27/12
Hi, I wanted to let you know that I just did the Danskin Triathlon (my first such event), and I took Lime Boost in my water bottles. It was great.
Jami

7/29/12
I printed this a year ago, but finally got around to trying it (Gays Mini Pot Roast). I was afraid of all the steps and thought my 8 quart le Creuset pan would be too big. I took the plunge and boy am I ever glad I did!! This was amazing!!! I used dried herbs since that's what I had and it still turned out amazing. I used fingerling potatoes cut up and I used a few extra parsnips. It was soooo good!! I think you are the best Cynthia!!!! You give me SUCH confidence in the kitchen. I am almost 40 and finally gaining some self esteem in the kitchen - THANKS TO YOU!!!
Rebekah

7/23/12
This is simply delicious. (Bourbon BBQ Shrimp) Words overheard at dinner tonight from my hubby and two kids in regard to this dish: stellar, amazing, the best shrimp, and soooo good. Thanks for another winner recipe! (Oh, and I served this cornbread; it was a great match.)
Hillary

6/14/12
Cookus Interruptus - you guys are a hilarious team! You really pulled out all the stops to give Ms. Selengut a warm welcome. I love what you guys do x
Tui

6/13/12
That was killer. (Hoppin' John) Made with andouille sausage, cheesy corn grits and braised bok choy and kale from the garden. Everyone loved it, and my 3 year old cleaned her plate, much to my delight! Did wish I had a nice blob of sour cream, though...
Stephanie

3/8/12
Chinese Vegetable Fried Brown Rice:
WOW - I want that for breakfast, too! (I am talking about the stir fry people!)One of the funniest interruptions yet! Have to share this one with my mom...
Heather

1/5/12
Firstly, this looks delicious and amazing and I can't wait to try it. (Chicken and Kabocha with Chocolate Enchilada Sauce). Secondly, Matt completely cracks me up in this. Cynthia makes a great foil to his craziness. Well-done!
Kymberlee

12/11/11
My 2 year old daughter and I watched this video before making our own. We went into the kitchen, popped the Mochica into the oven, and next thing I know she is stretching on the ground with her feet in the air. Then, biting into the finished product she says, 'come here little sizzler!'. I was in fits laughing. Thanks for great recipes and great fun.
Stephanie

11/29/11
So, I've said it before and I'll say it again...my 5-year old daughter LOVES this soup. Tonight she had 2 bowls full with olive tapenade on top. And when I was packing up the little bit that was leftover, she asked that I save it for her to eat tomorrow, The recipes says this serves 6-8, but in our family it barely feeds 4. We can't get enough of it.
Anna

10/25/11
you guys are silly but it helped me to keep watching.
Rob

1/25/12
I find that everything here "speaks" to my instincts. Everything I see here just feels intuitive to me. Maybe it's because we're in the same camp, or maybe also because the "loose pattern" of philosophies you've woven together here fits so well for so many of us. Thank you!
Jennifer

9/18/11
As a newbie to whole foods and anything that isn't meat and potatoes...your recipes and fun way that you give lessons really are making the transition to healthy eating easy. Thank you so much!
Raquel

7/17/11

you guys are BRILLIANT with your videos. The entertainment value opens up the floodgates of people who want to watch and (inadvertently) learn from you about the wonders of whole foods. I use them in our kids' cooking classes all the time. Lots of laughs and learning! "Who doesn't like applesauce? I'll tell you who, freaks and crazy people!" We love Jane!"

Marirose

5/19/11

My 2 year old LOVES this soup (Yaki Soba). She scoops the broth with her little spoon and picks up every last bit of tofu, bok choy, and mushroom with unbridled enthusiasm. I love your recipes and best of all my family does too! Thank you!

Heidi Denis

5/5/11
Keep up the great show! LOL...my kids watched 5 episodes today... my oldest loves Jane and keeps watching to see if she's going to get together with what's-his-name and my boys couldn't stop laughing at Darrell and they all want to know why they can't see Captin J.
Tomena Reed

3/19/11
I made this soup tonight and it was, by far, the best homemade soup we have ever had. 3 generations ate together, even my 5 and 2 year olds! Thank you from the bottom of our empty soup bowls!
Taylor Hope

I've been consistently cooking your meals for over a month, now, and I love all the recipes I've made. Even my husband loves them, which is amazing because, in the past, he's usually complained when I made 'healthy meals', calling them 'a snack'. Thanks for making it so enjoyable to eat healthy!
Erin Fields-Johnson

2/11/11
This is my 3rd recipe this week since Saturday night-it's only Monday! I'm hooked on your site. such great food and love the videos. Thanks to all!!!
Josie

1/13/11
Wow, what an amazing site. I made your fish tacos for dinner last night and my 13 yo commented on how good they were. In fact she said, Mom everything you've made from Cookus Interruptus has been good! Yes, delicious and easy!! Thank you so much
Ruby Cacchione

12/29/10
while watching this video (Be Bop Breakfast) my 7yr old daughter was totally perplexed that you would eat cooked greens for breakfast. (we do green smoothies, but my kids are pretty skeptical about other usage of greens) But after watching it through she asked if we could try it tomorrow! I think we are going to watch a few more videos!
Annie Moore

12/15/10
Pacific NW Magazine loves Cookus! Read the story by superfabulous Greg Atkinson.

10/29/10
Rosemary Red Soup: I make this soup for my birthday every year. It was the soup that got me to reconsider beets after hating them since birth. Now I love them, as long as they're fresh!
Anne

10/14/10
For my birthday last week, my friend helped me make the apple pie with butter crust. We couldn't stop congratulating our pie while we were eating it. It was delicious...and we had no hesitation about serving our daughter nice hefty slices. Thank you, Cynthia Lair. Your recipes make my life better every day.
Anna

10/8/10
I've been cooking from your website for the last few weeks, and every single recipe I've tried has turned out Incredible. Thank you so much for doing something like this! The videos make it very simple for a visual learner. I look forward to any new recipes you post :)
Susan

9/21/10
I just have to say, once again, how much I love your website. I've been a huge fan of the cookbook for years and the website makes it fresh. True story: my kids (5 and 2) and I will sit and watch your videos. My son, the 5 year old, loves them!
Hillary Mizia

9/10/10
Where have I been? I just now came across your site. I have never enjoyed looking at recipes as much as yours and had such a laugh plus great info. and learned something. You are ALL a kick. Thank you for being here, keep up the great work and info. There is nothing out here like you, what a joy. Must say, I watch you everyday. Thanks
val greene

"My 4-year-old son referred to it as 'the phenomenal noodle salad' and kept offering additional helpings to everyone at the table! I will definitely be making this again. :-)"
-Lindsey Parks
(see Asian Noodle Salad)

"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!

"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

"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

"Your steel cut oats recipe did change my life!"
Julie

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Printable version

Vegetable Yaki-Soba

Reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008).

This traditional Japanese dish is one of my favorite dishes. My daughter has loved yaki-soba from kindergarten to college. I like to pan-fry the tofu cubes before adding them but the dish is equally good if the tofu is added raw. Soba is a hearty noodle made from buckwheat and wheat flour. Watch our video about soba.

1 package soba noodles
2 tablespoons toasted sesame oil
I onion, cut in thin half moons
2-3 cloves garlic, minced
1 carrot, cut into matchsticks
5 shitake mushrooms, cut into bite-size pieces
4 cups water
1/3 cup tamari or shoyu
� pound firm tofu, cut into �" cubes or fried tofu cubes
1 tablespoon freshly grated gingerroot
2 cups chopped bok choy
2 scallions, cut into thin slices

Prepare soba noodles according to package directions. Drain and set aside.

Heat oil in a 4-quart soup pot. Add onion and garlic; saut� over medium heat until onion begins to soften. Add carrot and mushroom pieces; saut� a few minutes more. Add water, tamari, tofu and gingerroot. Bring heat up until mixture begins to simmer. Cover and let simmer for 10 minutes. Add bok choy and simmer until leaves are bright green. Serve this dish by placing a handful of noodles in each serving dish. Ladle broth and vegetables over the noodles. Garnish with scallions.

Preparation time: 30 minutes
Makes 4 servings

FOR BABIES 6 MONTHS & OLDER: Reserve some carrots and bok choy. Steam until tender, puree with some of the broth and serve.

FOR BABIES 10 MONTHS & OLDER: Serve plain slices of tofu and/or cooked soba noodles cut into small pieces.

CLICK HERE

20 Comments:

Sophia K
If I make a big vat of this should the noodles be kept separate from the rest of the soup while it is in the fridge? Do soba noodles soak up a lot of liquid? Thanks!
January 28, 2010, 5:12 pm

Joan TUCker
I started watching because i am a fan of Matt's then I got hooked on you and the recipes, then I started cooking healthier- then I got your cookbook, then more cookbooks, them I changed out my pantry. Now at least 60% of the time I am cooking whole foods and we are eating much better.Your humor and no nosense got to me more than classes and lectures. Thank you.Joan Tucker
January 28, 2010, 5:19 pm

Cynthia Lair
Sophia, Yes I would keep the noodles separate but toss them with a oil first so they don't get too sticky. They can be steamed and reserved. Joan - your comment made our day!
January 29, 2010, 9:22 am

Julie Sullivan
I am really to find your website and am copying a chocolate cake recipe to later today. Thanks, Julie
January 29, 2010, 9:50 am

Hayley Alloway
We are soy intolerant, what would you use in place of the soy sauce? Thank you.
January 29, 2010, 3:05 pm

Cynthia Lair
http://allrecipes.com/Recipe/Soy-Sauce-Substitute/Detail.aspx I haven't tried this but it looks like it would work as a soy sauce substitution.
January 29, 2010, 6:41 pm

kyndale pease
my family loves your videos. We sit together and watch them. My kids all love food and cooking. We're making two of your recipes this week. The Yaki Soba (gluten-free version) and June's chili (with turkey instead). By the way, I won a chili cook-off with that recipe a few months ago. We love it. Kyndale http://earthycrunchy.typepad.com
January 31, 2010, 2:46 am

Angela Johnson
This was a real winner - my mother who is allergic to wheat loved it over rice sticks. The broth is so fantastic... I must have an earlier version of the cookbook because this recipe and the fried tofu recipe are not in mine - mine is dated 1997. Would you recommend me getting an updated version, as there may be other recipes that are not in mine? Thanks for all you do.
February 3, 2010, 10:11 am

Cynthia Lair
Angela, The newest edition of my book has about 60 new recipes. Also I am continuously changing and tweaking my recipes. I use them in my classes at Bastyr University and when 6 groups of people make the same recipe I seem to always find things to change. Nature of the beast...
February 3, 2010, 2:17 pm

Ieneke van Houten
What a neat site. I stumbled upon it while researching rice cookers. I have been doing much of this anyway for the last 45 years, but one can always use some fresh inspiration. It is great to see young people get turned on to good simple wholesome cooking. Keep up the good work!
October 25, 2010, 1:16 pm

Hyacynth Barbera
My husband now likes mushrooms because of this soup....Shitake mushrooms at least.
December 2, 2010, 7:00 pm

Kazuki Sawanoi
I like it. The soup recipe is very similar to the way I make miso soup. Instead of soy source, you can put miso with the same ingredients (you can try other vegetables as well). It will make a good miso soup.
December 16, 2010, 3:55 pm

Kazuki Sawanoi
By the way, 'Yaki Soba' means stir fried noodle (not with buck wheat noodle, but wheat noodle) in Japanese. So you might want to call this dish 'Vegetable Soba Soup' or something.
December 16, 2010, 4:02 pm

Lynne Watanabe
Looks good! (& I agree with the comment above, its misleading because you're not pan frying but putting into a broth & the noodles are buckwheat= soba noodle). Do you have the cal per serving? All your recipes look great! Thanks!
May 1, 2011, 12:36 pm

Cynthia Lair
Hi Lynne, Nutritional Information: Per Serving: 201 calories 11.49g protein 9.66g fat 1407 mg sodium 19.30g carbohydrate 3.18g fiber 3.50 sugar
May 3, 2011, 2:05 pm

Retta Retta
BION I'm iprmessed! Cool post!
May 4, 2011, 4:26 am

Heidi Denis
My 2 year old LOVES this soup. She scoops the broth with her little spoon and picks up every last bit of tofu, bok choy, and mushroom with unbridled enthusiasm. I love your recipes and best of all my family does too! Thank you!
May 19, 2011, 4:56 pm

Karla Tobey
Both of my girls (1.5yrs. & 5.5yrs.)INHALE this scrumptious soup. They pretty much inhale most of the food that I make from the recipes in your 'purple' book. Thanks for all the goodness!
June 7, 2011, 11:46 pm

Cheryl C
Delicious twist on the traditional stir-fried yakisoba that I'm used to. Never thought of turning it into a soup. Yummy on a cold winter day here in the northwest(we didn't need hot soup when I lived in Hawaii).
January 12, 2012, 3:21 pm

krista l
Really, really wanted to make this tonite, but now the recipe is gone!
January 17, 2012, 4:52 pm