"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!
Cookus Interruptus videos are now regularly featured in Mothering Magazine's "Peggy's Kitchen e-newsletter".
"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
"This is exactly what I need! The short instructional videos are fun (and funny!) and the food quickly comes together while life happens..I know from her cookbook that (the food) will be healthy AND full of flavor." sustainabletable.org/blog
"Your steel cut oats recipe did change my life!" Julie
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(Steve throws a curve ball) Buckwheat (soba) noodles, sesame seeds and fresh vegetables are tossed with a strong sesame dressing. To make the meal complete add grilled steak strips or fried tofu.
(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!
(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.
(Joaquin is the decider) Chocolate, chilies and chicken were meant for the Mexican menage a trois. This is a uncomplicated mole that can be made in about 15 minutes.
(Has anyone seen the bird?) Aromatic artisan bread, fresh apples and sage, roasted chestnuts, celery and butter - what more could a bird want? Perfect meat-less vegetarian side dish too.
(Wood chipper interrupts Jane) The bottled stuff sucks by comparison. You can make a bunch and keep it handy to marinate fish, toss into stir-frys, slip a bit into salad dressings.
(contains some graphic violence) If Steve can do it, anyone can. Cutting up a whole chicken saves time, money and waste. Any spare parts (back, neck) can be used to make stock or to feed you pets (yes dogs can digest raw bones easily, cooked bones cause problems). Having a routine of cutting up and cooking a whole chicken can provide protein for several meals during the week.
(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.
(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!
(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?
