(Why have just one?)
Lots of people are sensitive to wheat or have a Celiac disease diagnosis Jane shows you how to make a very simple gluten-free flour mix that can be used to make baked goods. Tip on where to get the products in the recipe.
(Darrell skips a beat)
Dark red, vibrant green and a sprinkle of snow white make this salad dramatic in color. Pretty dramatic in nutritional value as well, watch and listen.
(Ginger puts the truck deposit in jeopardy)
One time a friend of Steve's gave him a whole bushel of apples. In his zeal to use them he began baking them in the evening and eating one for breakfast. This is not just dessert. Try a warm one with Vanilla Nut Cream.
(Jane stars in Phil's commercial)
(No one wants to know)
Watch Cynthia and Steve throw together their favorite salad using wild greens, sweet glazed nuts, dried cranberries and blue cheese topped with a super easy vinaigrette.
(Early girl gets the worm)
Need to have superb energy throughout your day? Start with this wildly loose version of the Korean dish Be Bim Bop (translates to mixed rice). Brown rice, kale, egg, butter, condiments - cereal from a box can't compare.
(Cynthia's frustration snowballs)
Magical flourless whole grain pancakes made by soaking steel cut oats and buckwheat groats overnight. Warm breakfast for cold mornings.
(Ward answers the foreboding doorbell)
This is one of those go-to soups that we use frequently to feed the family. Lots of fresh vegetables. The beans and potatoes keep the dish hearty. Economical, comforting food.
(Steve loses by a nose)
Clear instructions for this useful cooking technique for broccoli, cauliflower and carrots.
(Will Darrell barter?)
The BEST cooking method for assertive greens like kale and collards. Renders them tender and tasty.
(Jane's no dummy)
You need more water when cooking brown rice in the cooker. Jane's got this one down.
(Jane wears children's clothing)
Whole fruit plus some heat intensifies the sweetness enough to call it dessert. Watch what bananas do under the broiler with a few flavors added. A Captain J. favorite.
(The band gets a gig in Pasco?)
Marinate wild halibut in lime ginger and garlic; reduce the remaining marinade to a nice glaze after cooking the fish and everyone at the table will love you.
(Jane plants an idea)
Unique hot breakfast dish using mochi - pounded sweet brown rice.
(Both Steve & Jane are interested in chippers)
A favorite in our home. Cook a pot of rice and stir-fry chicken and oodles of vegetables adding a sauce made from tamari, brown sugar, ginger, honey and garlic.
(Ward's extended stay)
You have to try this sassy saucy Indian dish. The tikka sauce is a pure heaven combo of tomato sauce, heavy cream and spices. Our recipe also offers a vegetarian version made with chickpeas. Everybody's happy!
(Jane phones home)
An easy family meal made easier if you have a jar of curry paste handy. This version merges familiar carrots, potatoes, broccoli and chickpeas into a tomato-based curry sauce. Just right served over Golden Spice Rice or Quinoa or while retrieving your child from jail.
(Is chili Dutch?)
Crazy easy con carne. Cinnamon, onions, kidney beans, beef and tomatoes. The neighbors beg us to invite them over.
(Breathless in Seattle
Open your mind to a better breakfast. Sweet breakfasts don't suit everybody. Many of us prefer a savory start to the day. With cooked brown rice on hand preparation is only few minutes. This dish works as a one-dish lunch or dinner too.
(Steve lives long and prospers)
(Steve friends an old flame)
Steve reminisces while making this heavenly flour-free dessert. Coconut, honey, egg white and baking chocolate are all you need.
(Steve imagines roasting a turkey)
Dreamy creamy Thai-flavored sauce made from coconut milk, peanut butter, maple syrup, fresh ginger and toasted sesame oil. Pour it over fried tofu, cooked, greens, rice, grilled chicken, blanched vegetables and more.
(Home on the range or hotplate)
This recipe is much less complicated than putting up a tent. Whether you're living indoors or out during the holiday season, include this seasonal fruit dish on your table.
(Ward blends in)
(Jane votes for everyone)
So easy it's embarrassing. Good looking too! No, not your dream date (gee), your dream side dish!
(Mothering skills have eluded Jane)
Wild rice, local seasonal greens, fennel and red cabbage melded with a clean lemon olive oil dressing makes this a northwest favorite.
(Ward seeks love connection)
Make your Mondays (or any day) meatless by whipping up this vegetarian delight. There are some secrets to getting them right (psst...watch the video).
(Ward barks up the wrong tree)
My family begs for these tacos which utilize lime & garlic marinated halibut and fresh vegetables with a mayo or yogurt cilantro-lime sauce drizzled in among the fish and vegetables.
(Phil moves Jane.)
Need an easy, unique appetizer? This blend works well as a party dip for crackers and vegetables or use it as a sandwich spread with whole wheat toast with lettuce, tomato and mayonnaise - throw on some pickled red onions or caramelized onions to make it scrumptious.
(For whom the bell tolls)
Those tiny French lentils become majestic when joined by sage, scallion and currants sauteed in butter then drizzled with Queen Balsamic.
(How old is she?)
Leftover cooked brown rice transformed by heat, butter, toasted nuts, peas and aromatic spices.
(Jane blows Grandpa's cover)
Tempeh is a magnificent fermented whole food. Excellent protein source for vegetarians and vegans. Here's how to make it sing - a quick fry in coconut oil.
(Who's gonna pick up Joaquin?)
With the right heat and the right oil your tofu will come out crisp on the outside, tasty throughout. Marinating first is key.
(Good thing Jane only has one kid)
Fresh fruits, 100% fruit juices blended with coconut milk or vanilla yogurt freeze up into inexpensive, refreshing treats for all ages.
(Steve has a beef with the roast)
Lots of carrots, parsnips, potatoes and Brussel sprouts take a long trip with red wine and a modest piece of grass-fed beef. Tasty destination worth the drive.
(No blame, no gain)
By simply sauteing brown rice in ghee, cardamom and turmeric before simmering you change the color and flavor dramatically. Don't tell me brown rice is boring.
(Steve does not like them in the fridge)
(Local chef turned marriage counselor)
Watch Chef Greg Atkinson make this creamy comfort food and give Cynthia marital advice simultaneously. Good visuals of how to make a roux.
(Darrell missed the talk)
Grill zucchini, portobella mushrooms, eggplant and red pepper. Toss with fresh salad greens, feta and a mustardy sweet dressing for pleasing summer meal.
If Jane can make it, so can you
(See Ginger run)
Another flavorful vegetarian dinner that complies with the "Eat real food. Mostly plants." message. Serve it with polenta or your favorite cornbread and braised greens. That's a good meal.
(contains some graphic violence)
If Steve can do it, anyone can. Cutting up a whole chicken saves time, money and waste. Having a routine of cutting up and cooking a whole chicken can provide protein for several meals during the week.
(Ward masters multitasking)
Traditional Mexican breakfast presents buttered corntortilla with fried egg on top smothered in tomatoes, chilies and onions. Grated cheese, avocado and black beans added make you want to shout ole.
(Fatima strikes the wrong chord)
Hummus made with freshly cooked garbanzos, lemon, garlic and tahini makes a handy staple for appetizers, sandwiches and more. Just ask Jane.
(Will Phil pass the test?)
Roasting a chicken (or two depending on your family size) saves minutes and money. The flavorful chicken can be used for Sunday dinner, and then transformed into a Tuesday soup, a Thursday salad.
(Darrell likes burritos)
And who cares when you can have some of this zesty tahini lemon garlic sauce flowing over rice, fresh greens, blanched vegetables, falafel or as a dip for pita.
(Jane takes an anniversary picture)
Black beans cooked with a chipotle pepper, corn, fire-roasted tomatoes, cilantro make a hearty stew with Southwest flavors.
(A brief encounter)
Cutting a ripe mango can be fun. Let Jane show you how. Adding the mango cubes to lime and cilantro and plopping it on Mole Chicken or in a Fish Taco - even more fun!
(Jane pulls one out of the oven)
Rolled oats, almonds, sunflower and pumpkin seeds coated with maple syrup, butter and sweet spices makes the most heavenly granola. Friends squeal for a big jar of this for a birthday present.
(Joaquin knows when to hold 'em)
If you enjoy the deep flavor of kalamata olives, you will savor this traditional Provencal dish. It is a popular food in the south of France, where it is generally eaten as an hors d'œuvre, spread on bread. A total flavor burst served with White Bean and Kale Minestrone or Rosemary Red Soup.
Our most popular "eat your greens" recipe
(Steve strains the relationship)
Cook nutrient-dense quinoa until it's light and fluffy, dress it with lemon juice and olive oil and then add Mediterranean treasures.
(Was that Joaquin?)
Serving tacos, enchiladas, chicken in mole? Use cumin, chili powder and a touch of tomato paste to brown rice for a perfect side dish.
(Steve tries bazumba)
Chocolate, almond butter and salted caramel - oh my. These cakes are quick to make, gluten free, and the soft middle melts in your mouth - does it get better?
(Cynthia answers the call)
Taking the time to allow land and sea vegetables to infuse a soup stock with their nutrients creates a powerful soup. The probiotics in the miso make it easy to digest too. Try it while you wait for the phone company to fix voice mail. You'll have LOTS of time.
(Ward arrives with baggage)
Delicate Napa Cabbage all decked out in a lime, soy and sesame oil dressing. Toasted almonds add crunch.
(Harmony is lacking at band practice)
When you smear nori with wasabi, mustard and herbs and wrap it around salmon before cooking, the mineral-rich sea vegetable shrink-wraps the fish as it cooks and keeps it moist. The wasabi and herbs add kick.
(Ward goes nuts)
Cooked brown rice provides the sticky base for these vegetarian burgers made with nuts and spices. No soy analogs here!
(Ginger gets a bath)
Impress everyone at the dinner table with these savory sweet salmon morsels. The reduced orange, honey and tamari glaze and the cool yogurt dip will help Jane regain a smile after what she's just seen.
(Darrell finds his pulse)
Fresh parsley and garlic ground up with toasty pumpkin seeds make this deceptively simple yet decidedly yummy garnish. The extra layer of flavor and texture makes creamy soups, sandwiches and salads sing.
(Where is everybody?)
Toasted buckwheat groats (aka kasha) is a superior gluten-free grain that is underutilized. Cynthia shows you how to make it with potatoes, mushrooms and onions added.
(Men throw fish at Jane)
Hopefully they threw no ahi tuna at her. This delicate fish should be barely seared. The black pepper crust and the fruity sauce elevate the fish dish to rock star status. Serve it to guests.
(Joaquin doesn't pick on goldfish)
Learn simple strategies for shifting picky eaters while Cynthia makes a please-everyone Tomato Basil Soup.
(A taxing meeting for Cynthia)
The Joy of Cooking method of poaching the incredible edible egg. Vortex required.
(Steve solves the puzzle)
Sexy pear halves take a bath in pomegranate juice than the deep red juice is reduced down to make a syrupy topping. Steve knows how to please.
(Not the masters of their domain)
Unbelievable news revealed by Ward as Cynthia prepares this savory, mouth-watering salad from one of her favorite cookbooks. Blanched green beans, red onion, sun-dried tomatoes and wild salmon gently poached in aromatics. Try this one!
(A stirring family tale)
Cooking can be a joyful way to nurture yourself, your family and your corn grits. Stir a little cheese in at the end and the love blossoms even more.
(Ward goes fishing)
Very handy to keep a jar of this bright colored condiment around. Perks up sandwiches, salads and super easy to make.
(Jane offers community service with Seattle PD)
An easy way to tame assertive greens - send them to the jacuzzi until they relax. This cooking method preserves nutrients, discards bitterness, brings our flavor.
(The perfect grain inspires a song)
Get clear instructions for how to make this quick-cooking, nutrient-dense grain come out just right.
(Steve is transformed by a chef's coat)
Word in nutritional research is that we all need more probiotics in our diet. Get the friendly bacteria in an awesome topping for vegetable curries, fish, chicken, rice by making this dish with high-quality whole milk yogurt.
A combination inspired by Southern hemisphere gods, perfect for a northern hemisphere fall or winter supper. Roast and dig in!
(Steve's key to success)
From cutting safely to the final flavor drizzle, learn the step-by-step for roasting your autumn harvest of winter squash.
(Phil finds feasible floor plan)
The sharp sweet basil salad dressing poured over crisp lettuce, ripe tomatoes, blue cheese, yummy chickpeas and the reliable hard boiled egg make this chop salad win over anybody's taste buds. Vegetarian, gluten-free main dish salad.
(Jane helps Darrell with his letters)
A beautiful looking soup that boasts all local winter vegetables and herbs.
Find out how to entice kids to eat more vegetables.
These sweetly spiced beets will glamorize any meal. Plop them next to your sandwich at lunch time. Pretty up the dinner plate by adding this deep red color.
Millet is a tricky grain to make fluffy and separate. Cynthia not only has the right tips but a dress-up for this plain jane grain that includes saffron, leeks, currants, nuts and roasted red peppers. Tastes good.
(Ward moves on)
This combo of salmon, nori, avocado and zippy wasabi will have you leaping into action like a Japanese war lord. Dine and conquer!
(Joaquin thinks Batman is slapstick)
Oops! Nothing for the lunch box? Company coming over to watch the game? Keep your pants on! This recipe saves the day.
(Whose rules are those?)
Making your own sauerkraut is easy and rewarding. All you need is a head of cabbage and the inclination to chop and pound. Fermented foods like sauerkraut have shown to be beneficial to health for centuries.
(Homeless in Seattle)
Hip hip hooray, brightly colored vegetables! Roasting sweet potatoes makes them super sweet. Combining apples and kale is divine. Put them together and what can we say? Fabulous vegetable dish coming your way.
(The new neighbor)
Not real pretty to look at but neither is the new neighbor. We give you the how to on both a vegetarian version and one that includes ham. The cumin + dill marry well with peas. Try it. You'll see.
(Steve sells home plate)
Stuffed chicken breasts sounds difficult and gourmet - not true. A fantastic way to renovate leftovers like roasted squash and extend a pound of chicken to feed a family. Very pretty morsels too!
(What's in the oven?)
Real food from home-cooked meals surpasses the jarred or boxed stuff by miles. We share the basic 1-2-3's of starting baby on the best.
(Darrell tries to fix Cynthia's hot flash fan)
Gather berries and apricots when they are prime, envelop them in a little citrus sweet to fold their color and top them with this sexy little dairy-free cream made from vanilla, cashews, maples syrup and water.
Adding condiments made from raw vegetables gives meals extra enzymes, nutrients and (most noteworthy) flavor. This bright red relish made from bell peppers adds all of the above to any meal.
(Joaquin seeks Scrabble partner)
Like the refreshing flavor of sushi rice? This video recipe shows you how to make it using whole grains and natural sweeteners. Plus we show you how to make shapely rice and a glimpse of Jane's boy.
(Steve and Cynthia throw caution to the breakwind)
This is a favorite dish of mine that I use frequently to introduce my students to tempeh. We usually serve it with a grain such as Quinoa, Mediterranean Quinoa, Sweet Rice Timbales, Saffron Buttered Millet or Soba Noodles. MANGO LIME SALSA is the perfect sweet condiment for this savory vegetarian dish.
(Steve & Darrell schedule a play date)
We have to have these around. We need them for a quick, satisfying snack (try jumbling them with raisins and chocolate chips). People ask me to make them as a gift because they believe they are hard to make. Shhh - it's so easy.
(Ward can run but he can't hide)
(Steve rebounds for soup)
This traditional Thai soup uses coconut milk, lemon grass and fish sauce to form a flavorful base. The ginger garlic influence make it a perfect kill-the-cold soup. A popular family favorite. We also give instructions for how to make this a vegetarian/vegan dish in the recipe. Enjoy!
(Ginger causes two pies worth of trouble)
There's no dilemma about this omnivore delight. Lime, cilantro, garlic and some heat rubbed into some grass fed beef. Medium rare strips served over salad with cucumber. I'm salivating, how about you?
(Ward lets it simmer)
Okay - you'll need to stretch yourself and shop for lemongrass, Thai red chilies, Kaffir lime leaves and fish sauce but the enhanced coconut milk will make you soon no matter what vegetables, tofu, chicken, shrimp or tempeh you invite in.
(Jane dresses for work)
At the peak of early fall fresh corn, dried beans and winter squash emerge together after the growing season. Collect the harvest of these three sisters and prepare this cinnamon and chili kissed warm stew.
(so you wanna do something?)
(Don't ask, don't tell)
Steve mans up to sauce combining tomato, molasses, maple syrup, vinegar and HEAT (chipotle or cayenne). Slather on beans, chicken and more.
(A campground double boiler)
Sweet treat that is full of fiber, fun to make and couldn't be easier - is that possible??? Watch and see.
(Can't run with scissors!)
Cooked white beans, fresh sage and a touch of tomato paste create the creamy base for this nourishing soup.
(Does Cynthia really measure up?)
A unique and nutritious grain worthy of the patience involved to make it come out tender. Using the right amount of heat and time is imperative. Can be done as a family member embarks on a new hobby.