From baby foods to snacks for teens, find mealtime inspiration from our community cooks.
This is a recipe that I grew up on. My mom always made these homemade tortillas. Store bought just isn't the same. They are so easy to make and wonderful1 cup flour 1/4 tsp. salt 1/2 cup cornmeal 1 egg 1 1/2 cup cold waterCombine ingredients. Beat with a beater until smooth. Smooth 3 Tbs. of batter into a moderate hot griddle (un-greased). Make a thin pancake. Turn when edges are dry, not brown. Keep warm in a covered pan. read more
By Siobhan Green This dish tastes yummy hot or cold and makes for a great salad the next day. You can make it spicy or mild.3/4 cup of chana dal or yellow split peas*3/4 cup water2 tsp vegetable oil1/4 tsp mustard seeds (optional)1 onion, thinly sliced2 crushed garlic cloves1 inch piece fresh ginger, peeled and grated1 red chili, finely chopped10 oz frozen spinach, thawed1/4 tsp chili powder (amount as you prefer)1/2 tsp ground coriander1/2 tsp garam masala1/2 tsp saltWash the chana dal thoroughly and soak for 30 minutes. Drain, cover with fresh water and bring to a... read more
By Cynthia Lair Children love these succulent, subtly spiced, roasted vegetables. Most of the preparation time is slow baking in the oven, not you working in the kitchen.6 red potatoes, quartered23 carrots, sliced at an angle into chunks3 tablespoons extra-virgin olive oil2 teaspoons cumin¼ teaspoon cayenne1/8 teaspoon cinnamonPreheat oven to 450 F. Scrub carrots and potatoes (remove any eyes). Cut up vegetables and place in an 8-by-8-inch baking dish. Mix oil and spices together in a small bowl and drizzle over vegetables. Mix vegetables with a wooden spoon so they... read more
This vegan soup has such a hearty, satisfying taste. The jalapeno gives it a gentle kick, but is not too spicy for the entire family to enjoy. A definite crowd pleaser!1 lb dry lentils (brown or green)2 medium onions, chopped2 medium tomatoes, chopped2 cloves garlic, minced1 jalapeno, slicedsalt and pepper to tasteRinse the lentils according to package directions, then put in slow cooker. Saute onions until almost translucent, then add tomatoes, garlic and jalapeno. Saute just a few minutes more. Add sauteed veggies to lentils, cover with 6-8 cups of water and mix. Add... read more
(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. These make a sweetheart Valentine’s Day dessert. For printable recipe click here. About Cynthia Lair Cynthia Lair's web cooking show Cookus Interruptus brings humor to healthy family eating with over 160 recipe videos. Cynthia hails from Seattle, WA where she is assistant professor and culinary director at Bastyr University, School of... read more
Rapunzel’s Triple Chocolate Brownies from Cynthia Lair of Cookus Interruptus A delightful brownie recipe that uses fair trade chocolate for a treat you can feel great about! Get the full recipe card and comments on this recipe at the Cookus Interruptus website. read more
(Steve boldly alters the recipe) What are most American breakfasts missing? Fiber, fat and protein. Not on Cookus Interruptus. Man up to a big bowl of hot oat cereal in the morning. Add raisins, nuts or do it the Steve way with peanut butter. To save time, soak oats the night before. Cynthia splains it in the recipe…click here. About Cynthia Lair Cynthia Lair's web cooking show Cookus Interruptus brings humor to healthy family eating with over 160 recipe videos. Cynthia hails from Seattle, WA where she is assistant... read more
(Jane practices for a date) Everybody Loves Potato Pancakes. It’s true. This recipe comes from Jeff Basom, chef at Bastyr University and it is quite the favorite among the students for breakfast, lunch or dinner. I love them served with sausage and homemade applesauce. Perfect. Printable recipe? Click here. About Cynthia Lair Cynthia Lair's web cooking show Cookus Interruptus brings humor to healthy family eating with over 160 recipe videos. Cynthia hails from Seattle, WA where she is assistant professor and culinary... read more
Round up a group of toddlers for this fun, easy recipe—it's geared to introduce them to cooking by engaging them in age-appropriate tasks, and yields a yummy finished product. Ask for a volunteer for each of the following tasks:Butter Bambino measures 2 3/4 ounces butter. Sugar Sweetie scoops and pours 1/2 cup sugar. Flour Girl scoops and pours 2 cups all-purpose flour. Cocoa Cutie scoops and pours 1/2 cup unsweetened cocoa powder.Crack Up cracks one egg. Water Wonder measures 4 tablespoons of water.Stir and knead all ingredients together. Give each child a ball of... read more
By Cathe Olson This easy salad will keep in your refrigerator for days so it's handy for lunch or snacks. Try it with other grains like millet or quinoa too.4 cups cold cooked brown rice 3/4 cup golden raisins 1/2 cup chopped almonds, toasted 3 tablespoons chopped fresh cilantro Honey-Curry Dressing (link below)Place rice, raisins, almonds, and cilantro in large bowl. Pour dressing over rice mixture. Toss until coated. Chill at least one hour before serving. Top with Honey-Curry Dressing. read more
