Cookus Interruptus

Dazzle your family and friends with this deceptively simple platter of beautiful food.  It’s a well-balanced and beautiful meal.  Did you hear the report dissing organic?  Read Sandi’s rebuttal.  And don’t forget to enter our 2nd Annual Haiku Contest and win a free microplane zester.  Interrupt-us and you actually WIN something.  Nice.

You can add any kind of cheese you like to polenta.  Throw in some fresh corn off the cob too.
I like polenta with beans, some folks like a marinara or roasted red pepper sauce or roasted red pepper on top.  Interrupt and tell us how you like your polenta!  Full of love I hope…

Keep the calories down and the flavor up by combining rooibos tea, raspberry blend fruit juice and sparkling water.  Refreshing!  This week on Cookus Interruptus.

Perfect July menu:  salmon kebobs on rosemary skewers with yogurt garlic dip and roasted potatoes and our favorite salad.  I'm gonna make something with peaches and raspberries for dessert.

Ambrosia means “food of the gods” and I swear if you’ve ever studied the perfection of a perfectly ripe raspberry or swooned over the sweet golden apricot, this is the recipe for you:
Summer Fruit Ambrosia with Vanilla Nut Cream
(Darrell tries to fix Cynthia’s hot flash fan)

Get gorgeous summer fruit at your local farmer’s market and top it with simple sensuous nut cream (made from cashew, vanilla, maple syrup and water – that’s all!).  Then sit back with your dessert bowl and spoon and read about Margaret Wittenberg’s New Good Food, then find out why tomatoes like girly voices better than man tones.  

Frozen treats that can be made using fresh summer fruit.  Make 'em creamy with coconut milk or vanilla yogurt.  Watch the video and print the recipe on Cookus Interruptus.

Rich, thick and hot.  Cook in cast iron and up your iron intake.  Use on pastured meats or beans.

Whole grain sticky gooey yummy breakfast. This week on Cookus Interruptus we introduce you to mochi! 

These nutburgers are vegetarian, gluten-free, made with all whole foods.  Serve with Tomato Basil Soup and/or Massaged Kale Salad. Nice meal.

This week on Cookus Interruptus: Fish Tacos with Creamy Cilantro Sauce (Ward barks up the wrong tree).  Utilizes carrots, cabbage, red onion, romaine and wild-caught Alaskan halibut.

Makes the perfect dance partner to Caribbean Halibut or Black Bean Chipotle Stew.

Massaging tough dark leafy greens renders them tender and tasty.  We then combine the wilted greens with apples, Gorgonzola, currants and dressing to create a pack and go salad that is major nutritious and major delicious.  Find out how to make it at Cookus Interruptus.

Feed baby the best.  Find out how to simply take part of the delicious whole foods the family is eating and make fresh food for baby this week on Cookus Interruptus.

This week on Cookus Interruptus the recipe was cobbled together using one from Theresa Bliffert, one from www.thaifood.com and one from my book Feeding the Whole Family.  It versatile in both the selection of protein and vegetables.  For example, the dish is equally satisfying made with fried tofu and red peppers (instead of tempeh and carrots, beef and sweet potato strips, chicken and broccoli or shrimp and bok choy.  Add any green vegetables during last few minutes of cooking. A stupendous meal served over Golden Spice Rice and next to Nappa Cabbage Slaw with Toasted Almonds.  My oh my.

This week on Cookus Interruptus:

Golden Spice Rice

(No blame, no gain)

Sautéing the rice before cooking it results in a more separate finished grain.  By adding a few simple spices you add fragrance to the rice and add a lovely golden color.  Serve this with Vegetable Chickpea Curry, Black Bean Stew, Fried Tofu and Coconut Peanut Sauce, French Lentils with Sage Butter or Thai Yellow Curry.  Very versatile whole grain dish. Want to do something fun and easy with rhubarb, make Strawberry Rhubarb Sauce and serve it on Ben’s Friday Pancakes.  Food and recipes sprouting up everywhere on Cookus Interruptus where we await whatever comments you might spring on us.