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

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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.


Dee’s Blueberry Cheesecake

August 22, 2009

By Arianna 

1. Ready Crust – Graham Cracker crust, 6oz.
2. 4 oz. Cream cheese, softened (Microwave on high 15-20 sec)
3. 1/4 cup of Sugar
4. 1/2 cup sour cream
5. 1tsp. Vanilla
6. 4oz Frozen non-dairy whipped topping, thawed
7. 1 pint fresh blueberries or strawberries thinly sliced
8. 1 cup of strawberry or blueberry glaze



1. Beat cream cheese until smooth. Gradually beat in sugar. Add sour cream and vanilla. Fold in whipped topping.

2. Spread thin layer of glaze over bottom of crust. Place strawberry slices on glaze and gover with reamining glaze. Gently spoon cream cheese mixture over glazed berries.




3. Cover with inverter dome and chill until set; at least 4 hours. Store left over pie in refrigerator.

Garbonzo Bean Salad

August 19, 2009

by Brian Augsburger

This garbanzo bean salad is one of my favorite summertime dishes. It’s easy to prepare and great for BBQ’s & potlucks. The addition of fresh basil and tomatoes from the garden or your local farmer’s market give it that extra punch of fresh flavor. Always a crowd pleaser, enjoy!

2 Cans Garbonzo Beans (or Cannellini)
2 Tomatoes diced
3-5 Cloves Garlic Diced
1/4 Cuip Olive Oil
Bunch of Basil Chopped
Lemon Juice
Salt, Pepper, Paprika


Fry diced garlic in olive oil for a few minutes until very lightly browned. Set aside to let oil & garlic cool. Mix diced tomatoes, beans and basil in a large bowl. Yellow heirloom or roma tomatoes are best with this dish but any will do. Pour cooled olive oil and garlic over everything in the bowl. Mix. Add fresh lemon juice, salt and pepper to taste. Sprinkle paprika over salad.

To see more of Brian’s recipes on Cool Cooks, check out his Sweet Potato Fries under Appetizers.
You can also find more of his recipes with Come Bien:

Illustrated by Robert Trujillo

Illustrated by Robert Trujillo

Sweet Potato Fries

August 19, 2009

By Brian Augsburger

Baked sweet potatoes “fries” are a good alternative to your regular french fries. They’re a lot healthier and they have a lot more flavor! The smokey spice of the chipotle chile goes surprisingly well with sweet potatoes. Also, try using your favorite curry powder instead of chile for a nice twist to this recipe.

2 Sweet Potatoes Sliced
2-3 Cloves of Garlic Diced
Olive Oil
Chipotle Chile Powder
Salt & Pepper

Arrange sliced sweet potatoes on cookie sheet. Sprinkle diced garlic, olive oil chipotle chile powder, salt & pepper over potatoes. Bake @ 425 for 15-25 minutes. Baking time depends on how crispy you like them. These will not get crunchy like potatoes that are deep-fried. Best served with Aioli or BBQ Sauce.

For more of Brian’s recipes on Cool Cooks, check out the Garbanzo Bean Salad.

Or, you can find more of his recipes at Come Bien:

Illustrated by Robert Trujillo

Illustrated by Robert Trujillo

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!

Heather’s Famous Lasagna

July 17, 2009

by Heather Cabral


Whole Wheat Pasta
Ricotta Cheese (pref. skim)
1 bag of Mozzarella Cheese
2 lbs ground turkey
1 can of spinach or 2 cups of fresh spinach
half onion
1 red pepper
1 yellow pepper
tbs parsley
tsp sea salt
tsp season salt
tbs minced garlic
tsp black pepper

*boil 10 strips of lasagna
*mince (chop finely) red & yellow peppers and onion then sauté in pan. (Sauté means coat the pan with a very thin layer of oil (olive oil is best) and heat the veggies on low heat for a minute or two, (until the onions are clear/golden). If you rinse the onions in water first it will make your eyes sting less!
*mix ground turkey and seasonings in bowl then add to veggies in the pan
*add sauce to pan once turkey is brown
*in large bowl add mix half the mozzarella with all of the ricotta add egg to make smooth consistency.

*lay pasta in bottom of greased pan
*add half the turkey/veggie mix (in sauce!)
*add layer of spinach
*add layer of cheese mix
*repeat above steps
*sprinkle remaining mozzarella on top
*bake 35-45 minutes


Cape Verdean Corn Stew

July 15, 2009

Recipe by Anna Cabral Spencer

(The name of this stew is pronounced “meech en graou” which roughly translates to “Corn, one my one” in Creole).

Put in big pot:
½ cup of dried pinto beans (wash first)
A beef or pork neck bone and lamb stew bones and one spoonful of minced garlic

Cover ingredients with cool water and cook for 1.5-2 hours (keep flame on medium after boils)

Add 2 big tomatoes diced potatoes and 3 diced carrots and yucca (Cape Verdeans call it monyuac)
Add these spices: Italian Seasoning, Cumin, pepper and garlic powder
Let cook for ½ hr
Next add cut up par-boiled collard greens (or collard greens from a can)
Meanwhile, in a frying pan sauté onion (chop up an onion and throw it in a pan with oil on low until the onions turn golden/clear).

Add 3 big spoonfuls of ketchup to frying pan and stir.
Pour the onions and ketchup into the big pot for 40 minutes.
Throw in the pot 2-3 cans of loose corn (include the water in the can).

Add 2 cups of lima beans. (Frozen beans are better, says Nana).
Add ½ can of sliced tomatoes and some salt to taste.
Let cook for ½ hour and “if it tastes good, it’s ready!”