About: Joshua Escher

Recent Posts by Joshua Escher

Baked Lemon Garlic Cod

Ingredients: 4 (6-ounce) pieces cod (boneless, skinless) Sea salt and black pepper (to taste) 1 1/2 teaspoons butter 1 tablespoon olive oil 2 cloves garlic (crushed) 2 tablespoons lemon juice 2 tablespoons flat-leaf parsley (chopped) Directions: Heat oven to 400 F. Pat cod pieces with a paper towel and place in a baking dish large enough to hold the fish in one layer. Very lightly coat the bottom of the dish with cooking spray. Season fish with a little sea salt and freshly ground black pepper. Place butter and olive oil in a small nonstick skillet. Heat on medium-low. Add garlic and sauté for 1 minute. Add lemon juice and parsley, then remove from heat. Drizzle garlic mixture over top...
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Zucchini Crust Pizza

Ingredients 2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry 1/2 cup egg substitute or 2 large eggs, lightly beaten 1/4 cup all-purpose flour 1/4 teaspoon salt 2 cups shredded part-skim mozzarella cheese, divided 1/2 cup grated Parmesan cheese, divided 2 small tomatoes, halved, seeded and sliced 1/2 cup chopped onion 1/2 cup julienned green pepper 1 teaspoon dried oregano 1/2 teaspoon dried basil Directions 1. Preheat oven to 450°. In a large bowl, combine first four ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle. 2. Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella...
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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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