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Poached pear video and interview with Ms. Lair in December's Puget Sound Fresh newsletter, a program of the Cascade Harvest Coalition. If you live in the area, sign up!
"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 :)"
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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!!!!"
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"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"
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New May 09 online interview of Cynthia on Exhale.
Behind the scenes of Cookus Interruptus produced by The Art Zone with Nancy Guppy
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sunbronzedbabe
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Steven Lee
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"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
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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
Optional Garnishes:
Lemon wedges
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 |
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7 Comments: |
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Noel Levan
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.
Care fully,
Noel Levan
Harrisonburg VA
December 13, 2008, 7:25 am
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Cynthia Lair
Noel,
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, 8:25 am
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Susie Beiler
I love learning new ways to cook stuff. I'm passing this on to my nutrition clients and email newsletter database. www.spectrumhealthconsulting.com
Thanks Cynthia!!!
January 26, 2009, 10:05 am
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Liz Ellis
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, 3:29 pm
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Andrea
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, 3:50 pm
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Juliet Powell
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, 8:40 pm
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Judy Loebl
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, 11:01 am
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