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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
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.
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
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
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 xTui
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
3/8/12Chinese 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
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
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
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
you guys are silly but it helped me to keep watching.Rob
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
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
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!"
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!
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
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
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
1/13/11Wow, 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
12/29/10while 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!
Pacific NW Magazine loves Cookus! Read the story by superfabulous Greg Atkinson.
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!
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.
10/8/10I'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 :)
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!
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
"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. :-)"
(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 :)"
"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."
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!!!!"
"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!"
"What a really well conceived, and nicely organized website. Being gut-bustingly funny is an added bonus. Nice job, Fam."
"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."
"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!"
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How to Cook BeansBeans are an inexpensive source of protein, an excellent source of fiber, low in calories and they enrich the soil they are grown in. Unlike our angry neighbor, the nature of bean is quiet, humble and giving.
How do you shop for and store dry beans?
Watch our video The Cookus Cupboard: Beans and Soyfoods.
Shall I soak?
What cooking method is best?
- Yes. Everything but really small beans needs a soaking.
- Overnight or 6-8 hours is best.
- Cover beans with water by about an inch or two inches
- If they soak too long they will start to sprout; to halt that process, put in refrigerator
- Quick soak okay but not as effective in eliminating phytic acid and ogliosaccarides.
The two preferred methods of cooking beans shown are simmering and pressure cooking. To decide which, consider what kind of outcome you desire. For beans that holds itself together for salads - simmer, For a softer bean to be used in soups, stews, spreads or sauces– pressure cook. You can also use a slow cooker, but you will still need to soak the beans first.
When do I add other flavors?
To infuse beans with flavor sauté aromatics (like onions and garlic), herbs and spices in fat before adding soaked beans and water. If you want generic beans to use in a variety of dishes, cook them plain and add dressings, herbs and spices after they are cooked.
How much water do I add?
Drain off soaking water and add twice as much water as DRY beans (1 cup dry beans, 2 cups water).
For pressure cooking, bring heat up to high, allow pressure to rise (a gauge should come up), reduce heat and pressure cook, low (but with the gauge up) for 45 minutes.
For simmering follow the same instructions but keep beans at a nice low simmer for about 45-60 minutes (less time for smaller beans).
When do I add salt?
Depends on who you ask. I say AFTER they are cooked. About 1 teaspoon per cup of dry beans. One cup of dry beans will yield about 3 cups of cooked beans.
What if I get gas from eating beans?
Read Beans Beans the Musical Fruit (click here).
How do I tell when they’re done?
Bean is done when you can mash the bean easily in your mouth with your tongue.
What if they never get tender?
They are old beans. Next time buy beans that are shiny and have good color.
What are some good recipes using beans?
I always appreciate your recipes and suggestions,but I think after washing beans and soaking the nutrients are lost when the water is discarded.Cooking with the same liquid and adding garlic makes for a real protien dish.Thanks.
June 17, 2010, 7:25 pm
i'd be interested to hear a response to Y. Ann Reid's comment.
i have thought about this. but i cannot imagine eating beans without rinsing after soaking.
also, please adrress the issue of having an overload of hormones in body after consuming soy.. does this also apply to fermented soy?
thank you! thank you!
love love your site!
i've passed it on to lots of people.
i generally dont use cookbooks. i'm a decent enough cook without- but your recipes are among the very few exceptions that i'll glance at! healthy and unique! if only... the world had more of you..
June 17, 2010, 9:25 pm
There are nutrients in the soaking water but also phytic acid is released (which can lead to mineral loss) and ogliosaccarides are discarded(which cause gas). Eliminating these components in the soaking water is more important than the minimal nutrient loss.
The soy issue is address in a blog post called To Fu or Not To Fu. Just go to the blog and type soy in the search box.
Thanks for your comments!
June 18, 2010, 7:43 am
Greetings Cynthia. First, thank you for putting fun back into cooking! It's been great to have the energy and the drive to cook something creative once again. I was getting board cooking but not anymore!
What is the best way to store the beans after they have been cooked? We are a family of 2! Thanks again and be well. Darbi
June 18, 2010, 12:30 pm
Store cooked beans in the refrigerator. They will keep for several days (not weeks). Cooked beans also freeze pretty well. Not so great for salad but perfect for spreads and soups as they lose some of their firmness after being frozen and thawed.
June 18, 2010, 2:26 pm
I truly love cookus interuptus. I think I'm a bit obsessed even. We have been making the man to man black bean stew quite often. We have been making it in our pressure cooker without soaking the beans before hand. I'm wondering if that has been ok to do? are we consuming to much phytic acid?
June 20, 2010, 6:56 pm
Many people cook beans without soaking them. It just makes for a softer gentler beans. Everything you're doing is fine. No worries.
June 21, 2010, 7:36 am
i think soaking beans before cooking removes the back of it making it look as if you want to prepare moimoi,and it will make it so soft before cooking,i think just washing it very well before cooking is the best,,thx
July 3, 2010, 9:26 am
GREAT VIDEO! YOU ANSWERED MY QUESTIONS TY. CAN'T WAIT 2 COOK SOME BEANS! SO WHAT PIE DID STEVE END UP MAKING?
September 18, 2010, 10:28 pm
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