Nasha’s Kale Salad

August 9, 2011

It’s been too hot to put the oven on. This Kale Salad is the perfect solution!

Get a bunch of Kale (wash, chop and cut out the stems)
Add a tbs or two of Olive Oil or Sesame Seed Oil.
Add a tiny bit of Vinegar (red wine, apple cider, etc).
Squeeze a lemon into the bowl.
Massage the oil, vinegar and lemon juice into kale so that the leaves become moist and soft.

Add other veggies and ingredients to taste and toss it. Suggestions:

1 Avocado (sliced in small chunks)
1/2 cup Slivered Carrots
1/2 Tomato (chopped)
1/2 Red Onion (chopped finely)
Red Cabbage
A lil Spinach
1 tsp. Garlic
Balsamic Vinegar (to taste)
Soy Sauce or Bragg’s Amino  (to taste)

Honey (1 tsp, optional)
Sun Flower Seeds (roasted on low frying pan with a little oil and salt)

Thank you Nasha for introducing us to this healthy and delicious recipe!!


Miko’s Asparagas Lasagna

March 26, 2011


1/3 cup flour
3.5 cups milk (separate .5 from rest)
6tbs pesto (i usually get the bottled type and use the whole thing)
2tbs Parmesan
1.25 lb asparagus, tips cut off and reserved. Spears trimmed and chopped into 1/4-inch pieces
1 clove minced garlic
12-16 no cook lasagna noodles (depending on size of dish)
2 cups mozzarella cheese

preheat oven 350F.

-Whisk flour and 1/2 cup milk in saucepan until smooth
-gradually whisk and add milk until smooth. Bring to boil until thickened.
-remove from heat and stir in pesto, Parmesan cheese and season with salt and pesto. Reserve 1 cup on side.

Asparagus Prep
-warm olive oil and add chopped asparagus spears (NOT tips) and cook until tender.
-add garlic and season with salt and pepper.

Lasagna Prep
-coat baking dish with spray.
-Add one layer noodles, overlap slightly
-Add half of cooked asparagus, 3/4 cup of mozzarella, and half of sauce. Repeat 2x.
-Top with last layer of noodles, then reserved 1 cup of sauce. Arrange asparagus tips on top and sprinkle with rest of cheese.

Bake uncovered 35-40 minutes until golden. Watch tips so they don’t get burned. Serve with Parmesan. ENJOY!

Cool Cook Potluck

September 24, 2010

Last winter we had several potlucks with our friends in West Philly. The snow storms and snow days were a perfect excuse to get together, cook and eat!

Here’s a glimpse of a cool cook potluck…

JAG (Cape Verdean Rice and Beans)

February 11, 2010

By Nuala 

We ate this almost every night growing up. My nana says my mom cooks rice “like a cape verdean woman!” haha. I hope I do too. Can you?

In a medium-large pot sauté onions in a few tbs of oil

Add some minced (finely chopped) garlic

Add chunky sliced tomatoes

Add a chicken bullon cube, and a few shakes of parika

Add 1 can of beans (I like red beans or lima/butter beans but add whatever)

Add 3 cups of water

Add 1 ½ cups cup of rice ( a little over that… like 1 ¾) parboiled Golden Canilla Rice (enriched long grain)

Once it boils, turn the heat down low and cover the pot

It’s finished when the water is evaporated (usually takes about 15-20 min)


February 8, 2010

By Sulaiha Schwartz

Pastry Ingredients:
• 1-1/4 cups of flour
• 1 stick of butter
• Pinch of salt
• 3-5 tablespoons of ice cold water

o Chop butter into 16 pieces
o In a mixing bowl rub together butter, flour and salt until you have small pea-sized pieces
o In the center of the mixture, create an indentation, or “well”.
o Put a tablespoon of cold water in the middle and push the flour mixture into the center with your fingers.
o Repeat this until the mixture starts to stick together. It usually takes an average of 4 tablespoons of water. The dough should not be too sticky, but just wet enough that it comes together and you can form it into a disc shape.
o Chill the dough for at least 30 minutes while you prepare the filling.

Filling Ingredients:

• 2 onions (or 12 mini pearl onions)
• 1 bulb of garlic
• 2-3 large carrots
• 2 medium turnips
• 2 medium-large sweet potatoes
• 2 -1/2 cups of vegetable broth (or other broth/stock of your choice)
• 2 Tablespoons of balsamic vinegar
• Salt & pepper to taste

o Peel garlic and keep cloves whole.
o Peel and chop* all of the vegetables into 1-1/2 inch cubes.
*If you are using pearl onions, keep whole.
o Put all of the ingredients in a pot and add broth.
o Cover pot and bring to a boil.
o After 10 minutes reduce to a simmer and cook until all of the vegetables are tender (but not mushy! they will cook more in the oven)
o Stir in balsamic vinegar and cook for an additional 2 minutes.
o Add salt and pepper to taste.

*Make sure to check on the veggies as they are cooking. You don’t want them to have too much liquid at the end, but you may have to add more broth if it all cooks off before the veggies are tender.

o Fill a glass, baking dish with the mixture leaving an inch of room at the top.

o Roll out the dough into a thin rectangle to cover the top of the baking dish. It should be slightly bigger than the dish so that you can push the sides down into it.

o With a knife, cut several slits in the top of the pastry to create vents for the heat to escape while it is in the oven.

o Brush with olive oil and bake at 375 degrees for 20-30 minutes, or until pastry is golden brown.

o Remove from the oven and let it sit for 15 minutes before serving.

I really like to serve it with a spoonful of sour cream, or some crumbled goat cheese on top to offset the sweetness of the veggies. Also, a simple arugula salad with balsamic vinegar, olive oil, salt and pepper compliments it well. You can try mixing up the recipe, too—add/substitute different root vegetables, like potatoes, parsnips, or beets! BEETS– you can’t beat em!

Stuffed Squash and Balsamic Brussels Sprout

November 15, 2009

by Sulaiha Schwartz


Stuffed Delicata Squash


  • 2 delicata squash
  • 2-3 large minced garlic cloves
  • olive oil
  • 2 cans of white beans (navy beans or kidney beans), drained and rinsed
  • about 2 large handfuls of chopped greens – (I used rainbow chard, but any greens like baby spinach, chopped collards, or a combo of them all would be great!)
  • about 1 cup of chopped mushrooms
  • 1 tablespoon minced fresh rosemary leaves
  • 1/2 cup fresh breadcrumbs
  • 1/4 cup grated parmesan cheese

rainbow chardsquash wholesquash


Preheat oven to 350 degrees. Cut the squash in half lengthwise and scoop out the seeds with a spoon. Place the squash halves (cut side up) on a sheet pan or in a baking dish. Drizzle the surfaces with some olive oil, and season with  salt and black pepper. Bake in the oven until they are tender when pierced with a knife or fork. Usually takes 45 minutes depending on the thickness of the squash.  When they are cooked, remove them from the oven and set aside. 

While the squash are baking, make your filling: Heat a little olive oil in a saute pan over medium heat until hot, then add the minced garlic and saute with the mushrooms until garlic is fragrant and mushrooms are mostly cooked. Add the greens and saute until wilted. Then, add your white beans and continue cooking the mixture until the beans are heated through. Stir in the chopped rosemary, season to taste with salt and pepper.  Set aside to cool slightly.

Now you’ll fill the squash halves: First, preheat the oven to 425 degrees. Scoop the bean mixture into the squash halves. In a small bowl, mix together the breadcrumbs and grated parmesan cheese. Sprinkle the breadcrumb and cheese mixture over the top of the filled squash halves. Drizzle some olive oil over the top of each squash half. Bake the squash halves until the topping is golden brown. Keep checking on them to make sure they don’t burn–it should take about 15-20 minutes to brown.  

Balsamic Brussels Sprout


  • 1 pint of brussels sprout
  • 1 cup of sliced mushrooms
  • 2 cloved (minced) garlic
  • 1 1/2 Tablespoons Balsamic Vinegar
  • Salt
  • Pepper
  • Olive Oil


Cut the brussels sprout in half and steam them until tender.  In a separate pan, saute the garlic and mushrooms in olive oil until well cooked.
Drain the cooked brussels sprout, add them to to the mushrooms and continue to cook for another 1-2 minutes.  Add balsamic vinegar, salt and pepper to taste.

Baked African Rub Chicken

August 19, 2009


So, a friend of mine stumbled across this Nomu African chicken rub. It was left in my care for about  year before I decided to try it out and it was magnificent. So, I decided to throw some other generic spices in there to see how it came out. There are a million ways to make the chicken, but we’re going to bake it today.

Whatchu need:

4-6 chicken breasts
Nomu African chicken rub
Olive Oil
Some lemon juice

Everything from here is optional, but I like to use:
Season salt (Lawry’s)
Some Garlic Salt
Lemon Pepper

So, like any chicken recipe, you wanna let your chicken brine before you make it. Run some warm water into a big enough bowl to fit the chicken and enough water to more than cover it. You want to mix some salt into the water and dump the chicken in. It’s safe to let it sit for about 2 hours to let it do it’s stuff. Maybe more if the chicken is frozen.

Once the chicken is thawed out, and has been sitting for a while, we’re ready to start mixing in our spices!

The roommate banter is optional.
Anyway, you want to mix in all of your seasonings to taste. Since there’s no real formula to this, I’ll try to describe what I do:

I like the rub to be the strongest flavor, so I pour some olive oil in so it’ll stick, and use a little less than a tablespoon of rub per chicken breast. I sprinkle some pepper, and the other ingredients in, with a dash of paprika and rub it in. Lastly I squeeze the lemon juice on and let it sit. The lemon juice acts as a natural tenderizer, and usually the flavor cooks out.

Let it sit for about an hour or so. Fee free to do any hijinks like read other recipes on our blog or even freestyle.

Ok, Now that we’re good you can go ahead and pre-heat your oven for about 5 minutes on 450 degrees. Now, get a pan big enough and dump your chicken and chicken juices in. Cover it completely with aluminum foil to keep the moisture in, and let it cook for about 35-45 minutes.

Once it’s done, grab your oven mitts (or hockey glove or whatever) and get your chicken out. Let it cool, and remove the foil. Give it about 5-10 minutes before serving and you’re good to go!