Cookus Interruptus

  (Seattle, Washington)
how to cook fresh local organic whole foods despite life's interruptions
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Santa Fe Black Bean Salad

(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.

Utilizes fresh corn and red peppers that are currently in season.

Watch by clicking here (and print recipe too).

 

 
 

How to Cook Beans

(Ginger tries gardening)

Beans from scratch are much tastier than canned ones.  One two three.  All your questions answered.  From soak to gas. To watch click here

 
 

Clear the Bar Hoppin' John

Clear the Bar Hoppin' John

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.

 

 
 

Pumpkin Pecan Muffins

Want people to admire your muffins? Bake or roast winter squash and combine with molasses, honey, whole wheat pastry flour, cardamom, spices, everything nice.  Take a love bite.

 

 
 

Huevos Rancheros

The farmer's markets are rich with peppers, tomatoes, corn and farm fresh eggs.  Put it altogether and make brunch for a friend or two.  Huevos Rancheros.  I want some now.

 

 
 

Edamame Tofu Salad with Sesame Chile Dressing

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.

 

 
 

Polenta with Asiago Cheese

Did you know that you can throw polenta on the grill, alongside some vegetables, chicken or whatever and make a swell meal? The polenta gets those grill marks and crisps up on the outside.  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…


 
 

Summer Fruit Ambrosia with Vanilla Nut Cream

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.  

 

 
 

Fruitsicles

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.

 

 
 

Fried Tempeh

Hey!  Do you know how to make fried tempeh?  Do you know what tempeh is?  Find out.  And share ideas for how you use this Indonesian soy food in the comment section below the video at Cookus Interruptus.

 

 
 

Date Pecan Bon Bons

Peeps for the holidays?  Nah.  Impress your friends with these sweet, coconutty, orange-zesty treats.  Recipe at Cookus Interruptus.  We make these in cooking class at Bastyr University and students love them because they're yummy and easy to tote.  Perfect post game snack for kids playing sports. Try 'em!

 

 
 

Rosemary Red Soup

Gorgeous red color, bursting with nutrients, Cookus Interruptus brings you this savory sweet soup.  Using red lentils, beets, carrots, fresh rosemary and a dab of miso you can create this impressive starter course or vegetarian main entree.  Enjoy!

 

 
 

Three Sisters Stew

This week on Cookus Interruptus:

Need a new idea for using the last of the squash harvest?  Here it is.  This is a hearty sweet chili-spiced stew that we know you will enjoy.

 
 
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