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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

Mirin Baked Chicken with Shitake Mushrooms

This succulent entrée is crazy simple. The mirin (sweet rice wine) and tamari meld with the chicken to make a dark sweet sauce. The oven does all the magic. Try this chicken dish with Sweet Rice Timbales or Pressure Cooked
Garlic Mashed Potatoes and refreshing Napa Cabbage Slaw with Toasted Almonds.

6-8 shitake mushrooms
½ cup mirin*
2 tablespoons tamari or shoyu
1 pound bone-in skin-on split chicken breasts
1 three-inch sprig of fresh rosemary

Preheat oven to 350 degrees F.
Wipe mushrooms clean with a damp towel or rag and slice in half. Put mirin and tamari in an 8-inch baking dish.
Place chicken breasts, meaty side down, and mushrooms in the dish.
Remove leaves from rosemary sprig, chop them and sprinkle on top of the chicken.
Cover the dish and bake for one hour.

Preparation time: 65-70 minutes
Makes 4 small servings

*sherry or white wine can be substituted

CLICK HERE

17 Comments:

Will Lockmiller
Hi there! My wife and I are starting a small mushroom farm out in Duvall. We'll be selling our mushrooms at local farmers markets, and we were wondering if we could have permission to reprint some of your recipes (with all due credit of course) that include shiitake mushrooms. We'd be distributing the recipes on small cards available at our sales booth. Looking forward to your thoughts on this. Thanks!
March 30, 2011, 8:46 am

Cynthia Lair
Abso-darn-lutely Will. Keep us posted on your mushroom selling efforts.
March 30, 2011, 9:41 am

Will Lockmiller
Thanks, Cynthia! Not sure why my original message posted here twice, but we're doubly grateful for your permission to reprint your recipes!
March 30, 2011, 9:47 am

Marilyn McClellan
I love your videos and watch them religiously. However, they often pause several times during the showing. I don't have this problem with other videos and wondered why it might happen with yours. Any ideas??? Thanks for the program. I love it.
March 30, 2011, 11:15 am

matt sexton
Just popped the dish in the oven, 'cept it's 6 drumsticks, regular old 'murican mushrooms. We'll see. I have really fast DSL and see zero pauses with the videos.
March 30, 2011, 4:58 pm

Angela Ang
This is my favorite dish in the book and in the world. I've made it so many times now I've lost count. I've made it for myself, for family and friends, for dinner parties...it's YUMMY!!! I love the juice especially over rice. I usually make it with chicken thighs and white mushrooms.
March 30, 2011, 7:16 pm

Patricia Doyle
Marilyn - this happened to me as well until my kids told me to let the video load properly first! Start the video, then stop it again - you'll see the pale line move along until it's all done. Then you can watch the whole thing without interruptions.
March 31, 2011, 3:09 pm

Julia Elman
I also make this recipe all the time, so many I cannot count either! My husband usually take the juice + 'shrooms and makes a cream sauce out of it. It's so delicious! We have always used baby bella mushrooms, but am going to try it out with shitake this week. Thank you Cookus Crew!
March 31, 2011, 8:23 pm

Anne Welsbacher
What do you think about doing this but with say risotto or tofu instead of chicken? Or do you need something more substantial to hold the juice?
April 5, 2011, 5:26 pm

Cynthia Lair
HI Anne, hmm. I suppose you could bake tofu in mirin and tamari but the chicken juices add quite a bit of flavor, whereas the tofu would just sort of absorb whatever is around it. I'd just marinate the tofu in mirin and tamari, brown it and the mushrooms in coconut oil and serve it over rice - which is sort of a whole other recipe...
April 5, 2011, 6:14 pm

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May 19, 2011, 7:48 pm

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May 23, 2011, 6:39 pm

Anna Barresi
Do you think that dark meat would be good in this recipe as well. Bone-in chicken thighs, for instance?
September 14, 2011, 5:47 pm

Cynthia Lair
Anne, Oh yes, Thighs would be fabulous. Just lessen the cooking time by about 15 minutes.
September 14, 2011, 6:03 pm

Wendy DiPeso
Love your show and the simplicity of your recipes. Any chance your cast could film at NW SolarFest this year? Graham Kerr will be there also. July 28th at Shoreline Community College. We could set up the Solar Grill and a couple different types of Solar Oven for your use.
May 23, 2012, 9:22 pm

Jessy Walker
Best Chicken Ever!
May 29, 2012, 10:45 pm

Angela Spencer
Thought this would not have all that much floavor, but it was wonderful. I used chicken breasts with rib bones and I found they took a little longer to get up to temperature. When we dug into them, they were juicy and tender - just perfect. Thanks for another winner!
September 14, 2012, 6:34 am