Pesto Baked Cod: Make an Easy, Delicious DinnerBy foodjoyaPesto baked cod is our favorite way to cook this white fish. Bite after bite, the taste and texture are utterly perfect, with tender, succulent morsels melting in your mouth. Traditionally, to ensure juiciness and tenderness, cooks have coated cod in wheat flour and egg and then fried in oil. Because this method turns the healthy fish into an unhealthy dish, we never liked this traditional method. We found the perfect solution in pesto coated cod, adding just the right amount of healthy fat to the otherwise lean white fish. Even though we do not use flour and egg or fry, the fish is succulent, flavorful and tender, morsel after morsel.Cabbage and Leeks: Unexpectedly Decadent, Sweet, TenderBy foodjoyaEver wondered what to do with the seemingly boring white cabbage? Ever thought you could turn it into a decadent dish? This recipe accomplishes just that: In 50 minutes of rather passive cooking time, you will have unexpectedly tender and decadent sautéed, semi-caramelized Cabbage and Leeks. With plenty of parsley and thyme, you will be biting into a mouthful of delicate spring flavors. Best yet? This dish is easy (and inexpensive). Did you know that leeks-cabbage-thyme are a well-established triad? Jamie Oliver roasts Leeks with Thyme. The New York Times Cooking column offers a splendid recipe for a Cabbage, Potato and Leek Soup. Lastly and before you get to cooking, note that the recipe calls for fresh herbs; no substitutes please! Flourless Eggplant Parmesan: Here is the Perfect RecipeBy foodjoyaLayered like a cake, with caramelized tomatoes and gooey, stretchy mozzarella for the cake’s icing, our Flourless Eggplant Parmesan is perfect. Dare we say, you’ve never tried anything like this Flourless Eggplant Parmesan. And that is true even if you hail from Italy. Bite after bite, eggplant and cheese melt in your mouth. Without even a dash of sugar, tomatoes are deeply sweet. Roasted only with oil, eggplant slices are luscious. Not only is the Flourless Eggplant Parmesan irresistibly delicious; it is also nourishing. No flour, sugar or eggs. Want to know how we attained the perfect taste and texture, without sacrificing the nutrition? Of course, we hid the secret in the recipe. Fine … we’ll whisper the secret into your ear: We double-caramelize the tomatoes, slice the eggplants and mozzarella paper-thin, and add fresh herbs. Red Lentil Zucchini Balls: How to Savor SpringBy foodjoyaThese Red Lentil Zucchini Balls taste delicate and fresh, reminiscent of spring. They make a wonderful spring-light meal with salad or avocado. They also make a satisfying side for fish and vegetarian entrees. Here’s how we developed this recipe: My Mom grew fascinated with herbs, just as both of us rediscovered legumes and root vegetables. The Red Lentil Zucchini Balls were a way to put together all of our favorite ingredients. To choose the right combination of herbs for this recipe, we’ve tried many variations. This one won every time. Please try and enjoy! This recipe makes 18 to 20 pieces.Roasted Brussel Sprouts: How to Make Them PerfectBy foodjoyaHow do you like your Brussel sprouts? Or not at all ....? That's how I felt until, after years of trying, I perfected the roasting method for Brussel sprouts. Most roasted Brussel sprouts I had tasted before put me off with their pesky burned leaves and undercooked core. Or they were swimming in liquified butter. Or they were bitter. Yet, this is not how roasted Brussel Sprouts should taste. When properly cooked, roasted Brussel Sprouts are intensely flavorful, with sweet nuttiness reminiscent of cabbage, a butter-tender interior and crispy outer leaves. The cooking method in this recipe will inevitably take you to that perfection. Every time.Almond orange cake, paleo: Sunshine for dessertBy foodjoyaDid you know that pureed oranges make an utterly decadent, fool-proof, moist cake? They are the main ingredient of the Almond Orange Cake (Paleo), inspired by a festive cake from the Middle East. The combination of the pureed whole oranges (yes, whole oranges), eggs, and ground nuts creates an incredibly tender and moist cake. It's aromatic, with a perfect density, and not too sweet. The fat in the Almond Orange Cake, Paleo comes solely from healthy eggs and nuts. Ground macadamias contribute a pleasant crunch, and ground orange peel adds a sophisticated dimension to the flavor. And, in place of icing, honeyed orange slices decorate the Almond Orange Cake, Paleo, transforming it into sunlight on your table. Are you worried about the bitterness in the orange peel? Rest assured that none of it remains in the boiled oranges. The idea for this recipe comes from James Beard's Orange and Almond Cake (https://www.jamesbeard.org/recipes/orange-and-almond-cake), Claudia Roden's Orange and Almond Cake (https://cooking.nytimes.com/recipes/3251-claudia-rodens-orange-and-almond-cake), and from a German magazine Vital.
