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cynthia lair - feeding the young athlete

8/28/12
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

8/27/12
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.
Jami

7/29/12
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

7/23/12
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

6/14/12
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 x
Tui

6/13/12
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

3/8/12
Chinese 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

1/5/12
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

12/11/11
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

11/29/11
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

10/25/11
you guys are silly but it helped me to keep watching.
Rob

1/25/12
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

9/18/11
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

7/17/11

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!"

Marirose

5/19/11

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!

Heidi Denis

5/5/11
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

3/19/11
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

2/11/11
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

1/13/11
Wow, 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
Ruby Cacchione

12/29/10
while 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!
Annie Moore

12/15/10
Pacific NW Magazine loves Cookus! Read the story by superfabulous Greg Atkinson.

10/29/10
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!
Anne

10/14/10
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.
Anna

10/8/10
I'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 :)
Susan

9/21/10
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!
Hillary Mizia

9/10/10
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
val greene

"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. :-)"
-Lindsey Parks
(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 :)"
-Kaylla

"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."
-Laurene

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!!!!"
-Cheryl

"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!"
Lynne Lillie

"What a really well conceived, and nicely organized website. Being gut-bustingly funny is an added bonus. Nice job, Fam."
Steven Lee

"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."
Yasmine

"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!"
Julie

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Printable version

Gay's Mini Pot Roast with Many Vegetables

Reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008)

My daughter will drop anything she is doing to rush over to her good friend Emi's house for some of her mom's pot roast. Gay's two radiant daughters reflect Gay's devotion to fine home cooking. To find out where to buy grass-fed beef (and why its worth it) visit Eat Wild. Serve this with Our Favorite Salad and make a really good meal.

1 � pounds grass-fed chuck roast
Salt and pepper
3-4 tablespoons extra virgin olive oil
1 large onion
2 stalks celery, diced
1 tablespoon fresh thyme
1 tablespoon fresh marjoram
1 tablespoon fresh rosemary
2 cups beef broth
2 cups red wine
2 large carrots, cut in chunks
3-4 small potatoes, cut in chunks
1-2 parsnips, cut in chunks
10-12 Brussel sprouts

Preheat oven to 350 degrees F. Season chuck roast liberally with salt and pepper. Use at least 2-3 teaspoons of salt (more or less depending on how salty your beef broth is). Add 1-2 tablespoons of olive oil to a heavy 4-quart pot. When hot, add the roast and brown on all sides. Remove from pot and set aside. Add a little more oil to the pot then � of the onion, chopped and the celery. Saut� until onion is caramelized then add thyme, marjoram and rosemary. Return the roast to the pot, cover with the broth and wine. Bring to a boil then cover pot, remove from stove and put in oven for 2 hours.

When the roast is quite tender, add the remaining � onion cut in chunks, with the carrot, potatoes and parsnips. Salt the vegetables. Continue roasting for another 30 minutes until vegetables are tender. Add the Brussels Sprouts and roast for about 10 minutes longer, until the sprouts are tender.

Preparation time: 3+ hours
Makes 4 servings (with leftovers)

FOR BABIES 6 MONTHS & OLDER: Mash up some of those tender roasted parsnips � yum.

CLICK HERE

18 Comments:

Tessa Francis
I'm not even kidding a little bit when I say that this is the best pot roast recipe I've ever used. It is my go-to for those cuts of beef, and even works well with larger sized roasts, too. YUM.
January 29, 2009, 9:54 pm

Lynne Lillie
I saw this in your cookbook and thought it sounded sooo good--very helpful to watch you prepare it. Love the addition of brussels sprouts, and parsnips I agree are an underutilized vegetable that perks up the flavor of any stew. As to grass-fed beef, my neighbors make their garage available on Saturdays for a local farmer who delivers. How lucky is that! You should see the people in line for their grass-fed product. Nice to learn some facts about the superior nutritional value. So thank you for that and for another great recipe!
January 30, 2009, 9:24 am

Brooke Kingston
This is the most delicious pot roast recipe I've ever tried. It's a regular on our rotation now. My husband requests it all the time, our toddler eats it up as though his life depended on it. Easy, nourishing and fabulous! Thank you!
March 1, 2009, 9:07 pm

rob schachter
unbelievably good....it ain't your Momma's Pot Roast...anymore! Wonderful...
April 7, 2009, 11:25 am

Lori Geller
Not sure what I did wrong but my roast turned out kind of dry and rubbery! Also, the veggies were pretty soft. I followed your instructions exactly and even have an oven thermometer (and a fancy dutch oven!) ideas?
May 4, 2009, 9:05 am

Sheila Richards
What can I substitute for the 2 cups of red wine. I can't have any alcohol. Thanks.
May 27, 2009, 12:10 pm

Cynthia Lair
Lori, Try bigger chunks of vegetables, make sure there is plenty of salt and pepper on the roast. Shelia, Try 1 cup apple or white grape juice, 7/8 cup water and 2 tablespoons apple cider vinegar. Let me know if that works for you.
May 27, 2009, 1:04 pm

Lisa Maurer
Cynthia, How would you adapt this for the crock pot? Mine is underutilized. Love your shows!!!
November 18, 2009, 11:30 pm

Cynthia Lair
Lisa, I don't own a slow cooker so I can't be the expert here. Certainly seems like it would do a nice job of cooking the meat. You might need to cook the root vegetables when you get home in a separate baking dish. It would take longer than 30 minutes (more like an hour) to tenderize potatoes using the low heat of a slow cooker. Anybody else know?
November 19, 2009, 2:40 pm

Tami BJ
Loving pot roast this cold winter. Gonna try this recipe tomorrow!
February 16, 2011, 3:45 pm

Erin Fields-Johnson
I've been consistently cooking your meals for over a month, now, and I love all the recipe 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!
February 21, 2011, 10:29 pm

Lindsey Christensen
Can't wait to make this dish tomorrow night! What size dutch oven are you using here? I'm shopping for one and trying to decide the best size.
February 27, 2011, 2:27 pm

Lindsey Christensen
Can't wait to make this dish tomorrow night! What size dutch oven are you using here? I'm shopping for one and trying to decide the best size.
February 27, 2011, 2:46 pm

Jaclyn
MmmMmm -- made this last night -- the smell alone was incredible. Excellent meal. Definately a new favorite!
November 9, 2011, 1:55 pm

Anna Barresi
I'm confused about browning meat. I've heard you really need to sear the meat, but it looked like you were pretty mild with it. How much do you really need to brown the meat? And how important that all sides get browned. Yours looked like it turned out beautifully.
December 19, 2011, 8:16 pm

Cynthia Lair
Hi Anna, If the oil is hot enough - though not smoking - you can put the meat in and hear it sizzle. It will brown within a minute or two. Then keep turning it so that, yes, all sides are browned. This searing helps seal the meat so that the juices stay inside and it doesn't dry out during its long roast in the oven.
December 19, 2011, 9:33 pm

Rebekah Kelly
I printed this a year ago, but finally got around to trying it. 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!!!
July 29, 2012, 6:17 pm

Sophia Elie
Want me to help you put the meat in it's place?... you're killing me! I was really not sure where he was going to go with that. You guys are the best, LOVE IT.
November 28, 2012, 3:36 pm