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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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Split Pea Soup with Potatoes and Peas Reprinted with permission from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008)
My daughter's second grade class had a hot lunch program where parents took turns bringing hot soup and bread to school for the children's lunch. This soup, created by Lee Carrillo, was one of their favorites. It is fine to leave out the bone to make this a vegetarian soup. The vinegar is added to pull minerals from the bone into the broth.
1 cup green split peas, soaked 4-6 hours
1 tablespoon butter or extra-virgin olive oil
1 onion, chopped
1–2 teaspoons sea salt
1 stalk celery, chopped
1 carrot, chopped
2 small red potatoes, cubed
1 teaspoon cumin
Black pepper, freshly ground
4 cups water or vegetable stock
1 large bay leaf
1 small smoked ham bone (optional)
2 teaspoons apple-cider vinegar
½ cup fresh or frozen peas
1 tablespoon fresh dill or 1 teaspoon dried dill
- Soak peas 4-6 hours in 4 cups of water. This will help digestibility, quicken cooking time and improve the texture of the soup. Discard soaking water before adding.
- Heat fat in a pressure cooker or soup pot. Add onions and salt and sauté until onions begin to soften. Add celery, carrot, potatoes, cumin, and pepper; sauté 3-4 minutes more. Add split peas, water, and bay leaf. Add ham bone and vinegar if using.
- If pressure-cooking: bring up to pressure on high heat, then lower heat, and cook 40 minutes. If using soup pot: bring to a boil, lower heat, and simmer 60–90 minutes.
- Once split peas have softened and the soup has become creamy, remove ham bone. Cut off any meat, discard skin and bone, dice meat into small pieces, and add to soup with fresh or frozen peas and dill. Check seasonings; add more salt and pepper if needed. Continue cooking a few minutes until fresh or frozen peas are tender. Soup is ready to serve. Serve this soup with Sweet Potato Corn Muffins
Preparation time: 50 minutes (pressure-cooked), 1 hour 45 minutes (soup pot)
Makes 4 servings
I was raised with southern cooking, so pork was used as a flavoring in almost everything. I don't eat pig anymore (though I eat other meat sparingly) and I was wondering if you had a suggestion for something you could substitute. I really miss that depth of flavor in my soups. Thanks and I love the show!
March 17, 2011, 3:35 pm
Try adding a dried chipotle chili to give the soup that smoky flavor.
March 17, 2011, 4:58 pm
I was just wondering on your take on the sodium nitrites etc that come in a ham bone. I haven't found any that don't have it. Is it small enough a dose that it isn't too big a deal (I don't buy bacon etc with any nitrites etc). Also would the vinegar draw that stuff out into the soup too or is it again an insignificant amount? Thanks and I too love the show and this recipe I have your book and this is a staple just worrying about the ham chemicals.
March 18, 2011, 4:06 pm
Below is some info from Applegate Farms. Nitrate-free ham is available. Also, I think the dose in the bone would be very insignificant.
Why are nitrates and nitrites used in meat products?
1. To give cured meat such as ham, bacon, and hot dogs their pink color
2. To prevent the growth of bacteria that can lead to food-borne illnesses such as Botulism
3. To preserve products so they can have a longer shelf-life.
4. To provide the distinctive cured flavor that we're accustomed to in ham, bacon, and hot dogs.
Do Applegate Farms products contain nitrates and nitrites?
Applegate Farms does not add sodium nitrite or sodium nitrate to our meat products in order to cure them. Instead, we rely on the naturally occurring nitrites derived from celery juice and sea salt. Using salt to preserve meat is a technique that was discovered by the ancient Greeks as early as 850 BC!
Although it wasn’t until the start of the 20th century that scientists understood the role of nitrites in the curing process. Products cured this way do retain low levels of naturally derived nitrites.
March 18, 2011, 4:55 pm
I'm making the soup tonight and adding some smoked salmon instead of ham to give it that smoked flavor.
March 19, 2011, 7:43 pm
I usually make my split pea with thyme but am going to try the dill (sounds interesting). I also use smoked paprika to bring in a little depth to the flavor as I don't eat meat.
November 2, 2011, 12:39 pm
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