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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

Three Sisters Stew

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

Author Jackie Williams shared this incredible stew with me. This is an excellent dish for chilly nights of winter. You can order Christmas Lima beans from Rancho Gordo.

1 cup dried Christmas lima beans*, soaked 6-8 hours
3 cups stock or water, divided
2 teaspoons ground cumin
1 tablespoon extra-virgin olive oil or ghee
1 medium onion, chopped
2 teaspoons sea salt
3 cloves garlic, minced
2 teaspoons dry oregano
� teaspoon cinnamon
1 teaspoon chili powder
2-3 cups delicatta winter squash, cut in chunks
1 14 -ounce can diced tomatoes with green chilies
1 � cups fresh or frozen corn kernels
Optional garnish:
� cup grated cheese

Drain soaking water off beans. Place beans, 2 cups of stock or water and 1 teaspoon of cumin in a pot; bring to boil. Cover and
simmer until beans are tender (50-60 minutes) or pressure-cook (45 minutes).

Heat a 4-quart pot, add oil. Add onion, salt and garlic; saut� until onion is soft (5 minutes). Add cumin, oregano, and cinnamon and
chili powder and cook for about 30 seconds. Add squash and tomatoes, bring to a simmer and cook until squash is soft, (about 20
minutes). Add remaining �-1 cup stock or water if mixture is dry. Add cooked beans and corn; simmer until corn is tender. Adjust seasoning to
your taste. Serve hot with grated cheese garnish if desired.

Preparation time: 1 hour and 10 minutes
Makes 6-8 servings

FOR BABIES 6 MONTHS & OLDER: Reserve some peeled squash cubes, steam well and puree.
FOR BABIES 10 MONTHS & OLDER: Puree some cooked Christmas limas before adding to stew and puree with steamed squash cubes. Serve beans in small amounts to babies.

* kidney, pink or pinto beans can also be used.

CLICK HERE

20 Comments:

Erin Goodman
Looks yummy! I teach family yoga at our farmer's market in the summer and last year we had a great time creating a Three Sisters pose!
February 18, 2009, 6:57 pm

Cynthia Lair
DO tell what the Three Sisters yoga pose looked like!
February 19, 2009, 10:44 am

Jacqueline
At the American Indian Center in Chicago is a very large mural of the Three Sisters in Tribal Hall. I shared your recipe for the stew version (which I have made) with the staff. From Seattle to Chicago and back: a great food connection. Thanks!
August 31, 2009, 8:29 am

Rebekah Kelly
HUGE hit at a Christmas party on Saturday! I used black eyed peas that I had previously soaked and had frozen. I used Butternut Squash and added red potatoes at the very end. THANK YOU FOR THE RECIPE AND ENCOURAGEMENT!!
December 7, 2009, 12:18 pm

Betty Chartier
This recipe looks so good! Can you make this in a slowcooker?
June 4, 2010, 9:36 pm

Cynthia Lair
Betty, Slowcooker should work fine though I haven't tried it. Pre-cook beans or wait until beans are tender before adding other ingredients.
June 5, 2010, 8:23 am

Betty Chartier
Thank you and I love your videos.
June 5, 2010, 2:12 pm

Kiki Hart
On July 7, 2007, we pulled off a potluck wedding with your Three Sisters recipe on center stage! I sent your recipe to a dozen friends who all made a triple batch, then brought it to our celebration! It was wonderful, and truly a community effort! (I think we also had fresh bread from a local bakery, blanched sugar snap peas, tomato, basil, and mozzarella salad, iced tea...) Thank you for your fantastic work; I use this cookbook more than any other, and Three Sisters remains one of our family's favorite meals.
June 11, 2010, 10:32 am

Melissa Taylor
This is a favorite at our house; however, we have renamed it three sisters and one brother stew. I have three daughters and a son, I told my son the brother is the fire-roasted tomatoes. Thanks for all the great recipes!
August 13, 2010, 8:32 pm

nina bean
can't wait to try it. How do I pick out a squash?
September 22, 2010, 11:14 am

nina bean
The flavors in this soup are amazing! Thank you so much. I will be making this again soon.
October 20, 2010, 4:13 am

Gary H.
Cool story about the three sisters, and a smart idea to let the beans climb up the corn stalk! And I agree about the cinnamon. Something you wouldnt expect to use but it makes a HUGE difference. Im making my infamous Sausage/chicken/bean soup this afternoon, and guess what my secret ingredient is; cinnamon! ;-)
October 12, 2011, 1:09 pm

Chrissy B
My beans keep burning in the pressure cooker! Not enough water I guess. I love this stew and we are so excited to use squash from our garden this year! We are going to devote part of our garden to the three sisters next year, can't wait!
October 14, 2011, 6:08 pm

Cynthia Lair
Chrissy, Burned beans are a bummer. Usually the heat is too high. The pressure comes up too fast and liquid is lost through steam. Then there is not enough water in the pot and the beans can burn.
October 15, 2011, 12:59 pm

lynn Redd
This iPad keybrd. Isn't easy. Lorna Sass is the author's name. And I meant baby Lima beans. I recommend her book for some great basics (cooking beans and whole grains)...and some great recipes....I can recommend a few other books, too.
October 16, 2011, 10:32 am

Lynn Redd
LORNA Sass!
October 16, 2011, 10:44 am

Renee P.
I made this in the slow cooker last weekend and it was great! I used canned organic pinto beans (2 cans) and I just dumped everything into the pot, stirred, and cooked for a few hours until the squash was tender. It tasted GREAT with all the interesting seasonings. The only thing I would do different for the slow cooker next time is to cook the onions first - even after a few hours they were a bit too crunchy. Thanks for yet another fabulous recipe!
November 9, 2011, 2:13 pm

Audrey Butters
We tried this tonight and it was fantastic! So delicious and easy. Thank you for a great recipe!
January 8, 2012, 8:45 pm

Furiko Furiko
Hi Maureen! Thanks for the link to our site. Your ptohos are lovely the one with the apricots on the patterned plate is especially pretty. We look forward to trying out some of your recipes! Thanks for the support keep cooking! Cheers, Karlin & Jason
February 18, 2012, 6:55 pm

greg r
I cannot wait to try this stew recipe this weekend. There is three feet of snow on the ground and this sounds like a perfect meal
March 6, 2013, 12:40 pm