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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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Quick-Boiled Collard GreensRecipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008)
Assertive hearty greens can be bitter and tough. They need heat and water to become tame and sweet. Vitamin A, vitamin C, folic acid, calcium, iron and even protein are a part of most dark leafy greens. These powerful vegetables should be a daily part of the diet, especially for nursing mothers. Try them topped with Coconut Peanut Sauce or Creamy Ginger Dressing (mentioned on KUOW) - wow.
1 large bunch of collard greens
Brown rice vinegar or umeboshi plum vinegar
Cut or pull away the leaves from the stem before washing. Wash greens carefully. An easy way is to fill your sink with cold water and submerge the greens. If the water has sediment, drain the sink and repeat.
Bring 2 quarts of water to boil in a large pot. Submerge the whole leaves of the greens. Tougher leaves (such as mature collards or kale) need to be cooked for 3-4 minutes.
Timing is everything. If you remove the greens too soon they will be bitter. If you let them cook too long they will lose nutrients and have a flat taste. Remove a piece and test every 30 seconds or so. You are looking for a slightly wilted leaf that still has a bright green color and (most important) a succulent, sweet flavor.
Pour cooked greens into a colander in the sink or a bowl to catch the cooking water. Let cool. Squeeze out excess water with your hands. Chop into bite-sized pieces. Serve with a few drops of lemon juice or vinegar. Reserve cooking water to water your plants.
Preparation time: 10 minutes
Makes 2 cups, 4 servings
As you probably know, at least one of your videos has made its way to the Organic Consumer Association website www.oca.org
On that site there is an option to share the video with others via email and sites such as Facebook. I wonder whether you might offer that sharing feature on your site. It would certainly spread your wonderful messages.
Thanks for considering this request.
December 13, 2008, 8:25 am
Right under the video screen on our videos are 3 buttons. One lets you email the video, one gives an embed code and the other is for an RSS feed. I did not know that one of our videos was on OCA. Can you give me a url where it is posted? Be well.
December 13, 2008, 9:25 am
I love learning new ways to cook stuff. I'm passing this on to my nutrition clients and email newsletter database. www.spectrumhealthconsulting.com
January 26, 2009, 11:05 am
This recipe turned out wonderful. We had some trouble testing whether the greens were done or not. In the pot, they tasted wonderful, and looked right, but on the plate, they had the hint of bitterness. We still loved them. Are there any other hints to look for besides continual tasting and cooking time? Oh, the ginger sauce was very nice.
January 26, 2009, 4:29 pm
I learned something new today about cooking collards! Thank you! And please have the cop visit Cynthia's kitchen for a follow up. It could be just like the old Taster's Choice coffee commercials with the ever-unfolding romantic saga between the woman who borrowed coffee from her cute male neighbor!
December 30, 2009, 4:50 pm
Thanks you guys....you crack me up! Who knew cooking greens and comedy went together?? I so look forward to finding you in my mailbox.
December 30, 2009, 9:40 pm
Hey Cynthia! I love watching your videos. The trick for taking the stems out of the greens is really cool. Happy New Year to you and your family
December 31, 2009, 12:01 pm
Really fun video with great info. And I loved the idea of serving the greens with fried tofu and peanut sauce. Yumm!
May 20, 2010, 6:40 pm
I loved this recipe from the book, but wasn't 100% sure how to cook the collard greens. This video really helped me out for the next time I cookus thisus :)
July 25, 2010, 7:05 am
Linda Marks Katz
I thought I would submit this little bit of advice to all who may not know what to do in the following situation. I consider myself a person of average intelligence, and yet wilted greens illuded me for years. It is with guilt that I divulge a secret to the readers of Cookus Interruptus . . . . that when my greens sat in the fridge for more than a day, they wilted and I would throw them away. One day around three weeks ago, I decided to submerge the wilted soft leaves into water and before I knew it, they revived!
As I imagine the fields of greens that were dumped because life Interrupted, I cringe. So I thought I would pass this info along just in case there is another intelligent but clueless closet, what to do with wilted greens, person who might be reading this.
June 19, 2011, 10:51 am
Thanks for the fun video, and the nice alternative to the long and slow (though also delicious) southernish method of braising them in chicken stock with a roasted meat turkey wing.
I am surprised you threw away the collard green stems. I chop mine and then blanche/stop them as you did the leaves, and then saute them with olive oil, slivers of garlic, S&P and flax seeds.
Keep up the nice recipes!
August 2, 2012, 5:03 pm
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