"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
Search Recipe Videos
Select from the drop down menu or type in a keyword to search our video recipes:
(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.
(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.
(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.
(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 brown rice or quinoa.
(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.
(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 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.
(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.
(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.
(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.
(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.
(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.
(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.
(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.
(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.
(Ginger tries gardening) Cook beans from scratch. It's no big deal. They taste much better than beans from a can. Get the lowdown, all your questions answered (well as many as we could think of...)
(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.
(Joaquin considers gardening) A jar of this sweetened lime concentrate is perfect for fish marinades, cabbage salad dressings, an icy drink and more. Excellent to add to the athlete's water bottle.
(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.
(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.
(The buck stops here) By massaging salt into kale, the bitterness disappears and the leaves become tender. Dress it with olive oil and apple cider vinegar after adding fresh apples, currants, nuts and crumbled cheese. A HUGE favorite among both my students and friends.
(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 these Mediterranean treasures: fresh mint and parsley, toasted pine nuts, feta cheese.
(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.
(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.
(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.
(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.
(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.
(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.
(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.
(What is sodie?) Google each of the ingredients in the major brands of soda pop and you may never chug a can again. Instead find out how refreshing herbal tea, raspberry juice and berry seltzer water can be.
(Jane helps Darrell with his letters) A beautiful looking soup that boasts all local winter vegetables and herbs. Beets, carrots, red lentils and rosemary marry for love.
(Where's Doris?) 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.
(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.
(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.
(Steve demonstrates phone manners) We use these in oodles of dishes - massaged kale salad, tossed green salad, rice and quinoa dishes, rolled into chicken breasts And they make an exceptional snack, appetizer or gift. Let Steve show you how to make a jar today!
(No interruptus) 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 & 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.
(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 helps herself) Keep your pantry stocked with versatile, economical beans. If you make a pledge to eat vegetarian meals a few times a week, beans and soyfoods are the perfect protein. Cynthia shows you how to purchase and store while Jane prepares for a glove exchange.
(Steve grills Phil) Here's a list of fats and oils that provide the highest quality cooking experience (best flavor too!) brought to you by Steve. We prefer the stable traditional fats. Also included: our two favorite vinegars to keep in house. Plus storage information (do you have a butter keeper???) Is this guy right for Jane?
(Jane has a spicy encounter) Want a list of basic fresh herbs and dry spices to keep on hand? Make your life easier, save money and shop with Jane. She'll spell out the flavor boosters you need to stock up on and show you how to store fresh herbs so they last. Watch out for those peppercorns. Like Cupid's arrows.
(Nutty girl seeks check-out boy.) Nuts and seeds have provided solid, whole foods nourishment to humans for thousands of years - maybe millions. The fats in nuts and seeds are excellent for the brain and the body. Stock up on these pantry items so you can make favorite Cookus recipes.
(Field trip!!!) Cynthia gives you a starter shopping list for whole grains and flours, shows you how easy it is to buy in bulk and how to have meaningful conversations with the check-out guy.
(Jane dresses for work) At the peak of late summer 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.
(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.
(Can't run with scissors!) Cooked white beans, fresh sage and a touch of tomato paste create the creamy base for this nourishing soup. Ribbons of kale add color, texture and major nutrients. Serve with Pumpkin Pecan Muffins or a bit slice of warm bread and butter. Who can resist?
(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.
Loaded with golden-orange color, sweet earthy flavor and A and C nutrients. An awesome way to utilize leftover yams and sweet potatoes. Frost up Pumpkin Pecan Muffins, ginger cookies, carrot cake or raisin bread and you will become very popular.
