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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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Stuffed Collard Greens with Tzatziki SauceA unique appetizer, lunch box, post-game snack or a simple dinner side dish, - this fun use of collard greens works for all occasions. Honestly – the sky is the limit as to what combination of grains, beans, nuts and herbs you can use for the filling. Utilize leftovers!Vegetarian Filling:1 teaspoon olive oil or ghee
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
1/2 cup short grain brown rice
1/2 cup French lentils
1/2 teaspoon salt
1 3/4 cup water
1/3 cup currants or raisinsQuinoa & Beef Filling:2 teaspoons olive oil
1 onion, finely chopped
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cinnamon
1/2 pound grass-fed ground beef
1 teaspoon salt
Freshly ground pepper
1 cup cooked quinoa12-15 BIG collard leavesFor vegetarian filling:
In a 2-quart pot, heat oil over medium low. Add all spices, rice and lentils and stir to coat. Add salt and water, turn heat up to high and bring to a boil. Lower heat until the food simmers, cover and cook until all water is absorbed, about 40 minutes. Remove the lid and allow the food to rest for 10 minutes. Fold in the currants or raisins.For non-vegetarian filling:
In a large skillet heat oil over medium heat. Add onion and sauté until translucent. Add spices, beef, salt and pepper. Break up beef with a spatula until incorporated with onion and spices and in small crumbles. When beef is thoroughly cooked (about 5 minutes) fold in the cooked quinoa and remove from heat.
Fill an 8-quart pot with water and bring it to a boil. Meanwhile prepare the collard leaves. Remove the center stem of each leaf by pulling the leaf away from the stem starting at the base of the leaf. Then cut each leaf in half down the middle. You will have 24-30 leaf halves.
Place the leaves in the boiling water. Don't stir but make sure they are completely submerged. Allow them to simmer for 2-3 minutes. Pour contents of pot through a large colander and rinse the leaves in cold water to halt cooking.
Place cooked leaf half on a cutting board. Fold it in half slightly askew so that you have a wide leaf surface to roll. Put two heaping tablespoons of filling in the center of the leaf. Fold the edge closest to you over the filling and pull the filling in firmly. Fold the sides toward the center and then roll closed – like you would roll a burrito. Rolls will be should be about 3-4 inches long and 1-1/2 inches wide. Repeat procedure until you have made 24-32 rolls – or used all of your cooked leaves and stuffing.
Store rolls in the refrigerator until ready to eat.
Makes 24-32 rolls; 2-1/2 cups filling
Prep time: An hour to cook filling; 15 minutes to assemble rollsRoasted Garlic Tzatziki Sauce4 garlic cloves; roasted
1 cup plain whole milk yogurt
1/2 lemon; juiced
2 tsp. finely chopped mint
1/4 cup finely chopped cucumber without seeds
Salt to taste
Peel and chop finely garlic and cucumber.
Combine all ingredients in a small bowl and stir well.
Chill for 1/2 hour or so to allow flavors to marry.
Makes 1 cup.
Prep Time: 10 minutes
For dairy allergies, could you substitute mayonnaise for the yogurt in the tzatiki? Can't wait to try this recipe!
December 19, 2012, 3:34 pm
I LOVE you guys! You have the best recipes and your so fun to watch. I cannot wait to make these. Yummo!
December 19, 2012, 4:09 pm
Hi Erika, Subbing mayo for yogurt doesn't sound quite right but you could use our Coconut Peanut Sauce or Lemon Tahini Sauce for dipping...
December 20, 2012, 11:38 am
I love your recipes! I was wondering if this would taste good with Swiss Chard (in place of the Collard Greens)? Thanks!
December 21, 2012, 12:01 pm
Sarah - YES Swiss chard should be fine - just more fragile. So practically dip it in the boiling water to make it flexible for rolling.
December 22, 2012, 11:32 am
I made these for Christmas. They looked awesome! Collards are just the right strength for wrapping. I used barley and lentils for the filling but with the spices you had in your recipe. Loved the addition of the raisins! Lovely idea!
December 27, 2012, 5:14 pm
December 28, 2012, 9:13 am
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