About: Joshua Escher

Recent Posts by Joshua Escher

Coffee-Braised Pot Roast with Caramelized Onions

Recipe By: Patsy Jamieson “This recipe is reminiscent of a pot roast made with onion-soup mix, but the flavors are true and pure—and nobody misses the excess sodium. (For a slow-cooker variation, see below.)” Ingredients 1 4-pound beef chuck roast, (see Ingredient note), trimmed of fat ½ teaspoon salt, or to taste 4 teaspoons extra-virgin olive oil, divided Freshly ground pepper, to taste 4 cloves garlic, minced 1 teaspoon dried thyme ¾ cup strong brewed coffee 2 tablespoons balsamic vinegar 2 tablespoons cornstarch mixed with 2 tablespoons water 2 large onions, halved and thinly sliced (4 cups) Directions 1Preheat oven to 300°F. 2Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high...
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Black Bean Croquettes with Fresh Salsa

From: EatingWell Magazine, January/February 2008   Ingredients 2 15-ounce cans black beans, rinsed 1 teaspoon ground cumin 1 cup frozen corn kernels, thawed ¼ cup plus ⅓ cup plain dry breadcrumbs, divided 2 cups finely chopped tomatoes 2 scallions, sliced ¼ cup chopped fresh cilantro 1 teaspoon chili powder, hot if desired, divided ¼ teaspoon salt 1 tablespoon extra-virgin olive oil 1 avocado, diced   Directions 1Preheat oven to 425°F. Coat a baking sheet with cooking spray. 2Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and ¼ cup breadcrumbs. Combine tomatoes, scallions, cilantro, ½ teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato...
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Black Bean Quesadillas

Ingredients 1 15-ounce can black beans, rinsed ½ cup shredded Monterey Jack cheese, preferably pepper Jack ½ cup prepared fresh salsa (see Tip), divided 4 8-inch whole-wheat tortillas 2 teaspoons canola oil, divided 1 ripe avocado, diced Directions 1Combine beans, cheese and ¼ cup salsa in a medium bowl. Place tortillas on a work surface. Spread ½ cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten. 2Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil...
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Five-Spice Turkey & Lettuce Wraps

This recipe appears on eatingwell.com   Ingredients ½ cup water ½ cup instant brown rice 2 teaspoons sesame oil 1 pound 93%-lean ground turkey 1 tablespoon minced fresh ginger 1 large red bell pepper, finely diced 1 8-ounce can water chestnuts, rinsed and chopped ½ cup reduced-sodium chicken broth 2 tablespoons hoisin sauce, (see Note) 1 teaspoon five-spice powder, (see Note) ½ teaspoon salt 2 heads Boston lettuce, leaves separated ½ cup chopped fresh herbs, such as cilantro, basil, mint and/or chives 1 large carrot, shredded Directions 1Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat. 2Meanwhile, heat oil in a large nonstick pan...
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Grilled Pork Salad

Serves 6 Approximately 300 calories per serving   Ingredients 1/2 cup pecans 2 teaspoons canola oil 1 teaspoon salt, divided Dash of sugar 2 1/2 tablespoons extra-virgin olive oil, divided 1 1/2 tablespoons white wine vinegar 1/2 teaspoon freshly ground black pepper, divided 1 (1-pound) pork tenderloin, trimmed Cooking spray 5 cups chopped escarole 1 1/3 cups thinly diagonally sliced celery 2 cups thinly sliced red Bartlett or Comice pear (about 2) Preparation 1. Preheat oven to 350°. 2. Combine pecans and canola oil in a small bowl; toss well. Place pecans on a baking sheet. Sprinkle with 1/4 teaspoon salt and sugar. Bake at 350° for 5 minutes. 3. Preheat grill to medium-high heat. 4. Combine 1/4 teaspoon salt, 2 tablespoons olive oil, vinegar, and 1/4 teaspoon pepper in...
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