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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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Thai Steak Salad From Feeding the Whole Family by Cynthia Lair (Sasquatch Books 2008)
Try to locate grass-fed beef from a local farmer (see Eat Wild), or ask questions at your food coop or grocery store to find beef from cows that were not given antibiotics or hormones. Note that grass-fed beef requires a shorter cooking time because the beef is less fatty. Serve salad with Golden Spice Rice or Soba noodles.
1/3 cup lime juice
1/3 cup olive oil
¼ cup packed fresh cilantro, chopped
1-2 cloves garlic, minced
¼ teaspoon hot pepper oil or hot pepper sauce
3 teaspoons honey or sugar
1 teaspoon sea salt
Freshly ground pepper
1 pound sirloin or flank steak, 1-inch thick
3-4 cups salad greens, washed, dried and torn
½ small red onion, cut into half moons
½ cucumber, peeled, seeded, cut into half moons
Combine lime juice, oil, cilantro, garlic, hot pepper oil, honey, salt and pepper in a small bowl. Whisk together and set aside.
Place meat between 2 sheets of plastic wrap and pound on both sides to tenderize. Remove wrap and place meat in a shallow pan. Pour half of the dressing over the meat. Cover and marinate in the refrigerator for at least 1 hour or up to 12 hours.
Preheat oven to 400 degrees F. Heat a cast iron or oven safe skillet with a teaspoon or so of oil. Place marinated steak in skillet and brown for a few minutes on each side. This is a good time to salt and pepper the meat. Transfer steak to the oven for 7-8 minutes. Check center for doneness (red for medium rare, pink for medium) and remove from oven when it is redder than you desire.
Transfer meat to a carving board and let rest 10 minutes before slicing into thin slices on a diagonal against the grain of the meat. To assemble place a small bed of noodles on each plate. Toss the greens, onion, and cucumber with almost all of the remaining dressing and divide among 4 plates. Top each plate of with salad with an equal portion of steak slices and a drizzle of dressing.
Preparation: 1-12 hours for marinade, then 20 minutes
I was just diagnosed with Fibromyalgia. I went to a nutritionist who has put me on a dairy free, sugar free, and gluten free diet. Can you recommend an everyday cookbook?
June 25, 2010, 4:22 pm
I haven't found the one perfect cookbook for this diet though Amazon lists many. We have many dishes that fit this profile. And if you utilize substitutions such as using gluten-free flour instead of wheat flour, omitting cheese garnishes, using almond milk or rice milk instead of cow's milk - there are much fewer limitations. There are many good blogs addressing avoiding these foods too.
June 26, 2010, 7:52 am
Apology pies should probably be apple, so they can be filled very generously. Of course use lots of butter. Apples make people happy.
June 27, 2010, 9:44 am
Yummmm... Looks delicious! Thanks for your wonderful recipes Cynthia! I recently found you site and it's at the top of my favorites list now.
June 28, 2010, 9:37 pm
Excited to try this recipe. I love that I didn't have to watch an hour-long, predictable cooking show to learn how to make it! Love watching your show because I never know when something wacky is going to happen. Keeps me listening intently and on the edge of my seat. Plus I walk away with kick ass recipes. Thanks!
June 29, 2010, 11:28 am
That salad looks great - I've just put it on the menu for tomorrow night! Apology pie from me would be a pineapple ricotta pie!
July 27, 2011, 2:00 pm
Thanks for the great recipe.
I added 1/2 a cup of chopped
keep up the desserts.
July 30, 2011, 1:34 pm
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