| Find out what's cooking each week FREE |
 |
|
|
 |
|
 |
"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!
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
|
 |
|
|
|
|
|
 Send video  Embed video  Subscribe to RSS  Twitter  Facebook |
 |
Mary's Kalamata TapenadeMary Shaw, the Ashland Food Co-op Culinary Educator and former Bastyr colleague, created this simple and delicious recipe for tapenade spread - incredible on bread, sandwiches, crackers. Fresh warm bread, and this tapenade served with White Bean and Kale Minestrone or Rosemary Red Soup - you'll swoon.
½ cup kalamata olives, rinsed and pitted
3 teaspoons capers
2 small clove garlic
½ cup pine nuts
2 teaspoons fresh lemon juice
2 teaspoon fresh basil (2-3 leaves)
Black pepper, freshly ground
2 teaspoons olive oil
Put all ingredients in food processor. Use the pulse button until mixture is finely chopped or spread-like - your call. Tapenade can be tightly covered and refrigerated for a week or more. The flavor will intensify with age. Serve on fresh warm bread.
Prep time: 10 minutes
Makes ~1 cup |
 |
8 Comments: |
|
Eileen R
Nice timing! Again! Tapenade is one of my gluten-, dairy-free kid's favs
March 10, 2010, 5:47 pm
|
|
Ida Zelaya
Cute video, yummy recipe. I love adding chopped green olives to chicken dishes. Yum. But now that I'm vegetarian, I add some to hummus. Yum.
When he came back to share that Joaquin wanted to play scrabble, I was expecting that he'd come back in his undershirt, sans red flannel shirt ... losing it to Joaquin!
March 10, 2010, 7:30 pm
|
|
Edie
As reported from the mommy...She looks pretty! Don't lick it(lol), She's funny!
March 11, 2010, 7:49 am
|
|
Paul D
Black olives with garlic, anchovies and chillies. Sauteed in virgin olive oil then tossed over spaghetti.
March 11, 2010, 9:15 am
|
|
Sanura Weathers
An olive version of pesto! I enjoy spreads made with food processors. Quick and easy, as I wonder why I brought the canned/jar version.
March 12, 2010, 9:46 am
|
|
Joel S
Capers are some kind of flower bud? What else can they be used for and what do they taste like?
March 12, 2010, 3:49 pm
|
|
Cynthia Lair
Yep. Buds.
http://en.wikipedia.org/wiki/Caper
nice as a garnish on many foods. I like it on bagel and lox.
Anyone else like to use capers???
March 12, 2010, 3:54 pm
|
|
Christina L.
This was just what i was looking for tonite. Happened to have all the ingredients on hand. Quick and delicious vegan spread to compliment my goat cheese and crackers. Thanks!
May 15, 2010, 5:54 pm
|
Post a comment
|
online cooking show, web cooking show, affordable healthy meals, how to cook videos, plant-based diet, whole foods diet, whole food diet, how to make tapenade, how to cook, how to cook whole foods, appetizer, appetizers, black olives, Kalamata olives, pine nuts, basil, olive oil, snacks, spreads, capers,how to make appetizers, vegetarian, gluten-free, vegan, vegetables, vegetables & fruits, toppings & sauces, Cynthia Lair, fall, summer |
|
|
|
