Red wine chocolate cake

Perfect Summer Pasta - Honest Kitchen - Honestly... The Honest Company Blog Summer calls for simple, fresh, and colorful food. The kind that is big on taste, but requires little effort to prepare and enjoy. Truthfully, this is our M.O. when it comes to cooking generally—our busy schedules mean that the hot months aren’t the only time we want to avoid the kitchen. Luckily, Honest Sarah (who claims to be the laziest cook on earth) is here to share her perfect summer pasta recipe that she promises the whole family will love. It’s true. Perfect Summer Pasta Ingredients 16 oz. organic cherry or mini heirloom tomatoes, rinsed2 cloves of garlic, mincedOlive oil to coat (about four tablespoons)Pasta of choice (organic, wheat, quinoa, rice, and gluten-free all work)Fresh organic arugulaOrganic buffalo mozzarella cheese, cubed Serves 3 adults or 2 adults + 2 young children with modest portion sizes. Heat the oven to 350. About 25 minutes before your tomatoes finish roasting, boil water for your pasta of choice and cook according to the package’s directions.

Quail Eggs in Soy Sauce | Our Great Recipes Quail eggs in soy sauce are easy and delicious. These tasty little eggs are great for a snack. I usually enjoy them in my garden salad. The most time consuming part of this recipe is peeling the shells off the eggs, and there is a trick to this. I use two types of vinegar in this recipe, as I find the apple cider vinegar adds a little bit of zest to the mixture. 2inShare0 Ingredients:1/2 cup soy sauce1/2 cup white vinegar1/4 cup apple cider vinegar1 cup water2 cloves clove crushed garlic3 tbsp brown sugar2 chili peppers1 tsp salt3 medium size onion, wedges Servings:Time:Level:Cuisine: Recipe Rating: Method:Place the quail eggs in boiling water.

Watermelon-Cucumber Juice Watermelons and cucumbers are in season right now and my family is taking advantage and juicing them as much as we can. Watermelon-Cucumber is probably my favorite juicing combination. It’s so delicious and refreshing. Watermelon is very cleansing for the whole body. Cucumbers are high in vitamin C and antioxidants. Watermelon-Cucumber Juice Pretty and pink, this juice has the most beautiful color. Equipment: Juicer · 4 cups organic watermelon, wash outside rind · 4 organic lemon cucumbers or 1 large cucumber, washed 1. 2. 3. Yield: Makes about 4 cups of juice. Note: Don’t forget to rinse the juicer parts after juicing. Tip: I love to fill 2 BPA-free ice cube trays with the juice and freeze it. Disclaimer: ALL information you read on Recipes to Nourish is purely for informational and educational purposes only.

Food - Recipes : Small pork pies with quails’ eggs Strawberry-Topped Cheesecake with Graham Cracker Crust Recipe at Epicurious yield Serves 12 Begin preparing this a day before serving. For crust 20 whole graham cracker (10 ounces total), broken 3/4 cup (1 1/2 sticks) chilled unsalted butter, diced 1/2 cup packed golden brown sugar For filling 4 8-ounce packages cream cheese, room temperature 1 3/4 cups sugar 3 tablespoons fresh lemon juice 2 1/2 teaspoons vanilla extract Pinch of salt 3 tablespoons all purpose flour 5 large eggs For topping 2 cups sour cream 3 tablespoons sugar 1/2 teaspoon vanilla extract Preparation Make crust: Position rack in center of oven and preheat to 350°F. Wrap foil around outside of 10-inch-diameter springform pan with 3-inch-high sides. Make filling: Beat cream cheese, sugar, lemon juice, vanilla and salt in large bowl until very smooth. Bake cheesecake until outer 2-inch edge of cake os puffed and slightly cracked, center is just set and top is brown in spots, about 55 minutes. Make topping: Whisk sour cream, sugar and vanilla in medium bowl to blend.

Quail Egg JangJoRim Jorim is a Korean name for a type of cooking which means, “food in a boiled-down soy sauce or other seasonings.” This quail egg side dish is a simple version of JangJoRim, which is made using soy sauce. You can use beef, pork, mushrooms, etc. for jangjorim, and I already posted the beef jangjorim dish before. Yield: 1 Pint Short Korean Lesson BbalGahng (빨강) = RedPahRahng (파랑) = Blue Main Ingredients 20 Quail Eggs (2½ Cups Water + ½ tsp Salt)7 Garlic Cloves1 Tbsp Green Hot Pepper1 Tbsp Red Hot Pepper Broth Ingredients ⅔ Cup Water1 Kelp (1 X 1 inch)2-2½ Tbsp Soy Sauce½ Tbsp Sugar½ Tbsp Cooking Wine Directions Soak 10 quail eggs in cold water for about 10 minutes. In 2½ cups of water, add 20 quail eggs and ½ tsp of sea salt. Once it starts to boil, reduce the temperature to medium. Immediately after they finish boiling, drain the hot water and put the eggs in cold water for several minutes. Peel off the eggshells. Add the quail eggs and cook for 7 minutes on medium high. Woohoo, it is done.

Salty beef side dish (jangjorim Jangjorim is one of the most loved Korean side dishes. It’s also a popular item for lunch boxes. I love to add lots of green chile peppers to my jangjorim. I enjoy not only the beef taste but also the juice, which contains saltiness from soy sauce, good aroma from green chile pepper, and a little sweetness from kelp, garlic and honey. I don’t know why I think the eggs in jangjorim are much more delicious than any regular hardboiled eggs. After eating all solid ingredients, what will you do with the leftover juice? Mix your warm rice with the juice! Cooking time: 1.5 hours Ingredients: 1 pound of beef (flank steak or round part), soy sauce, water, honey, garlic, eggs, shishito peppers (kkwarigochu in Korean), dried kelp. Prepare 1 pound (about 450 grams) of beef (flank part or round part) and cut it along the grain into 2×3 inch sized chunks.Soak the beef chunks in cold water. How to serve: My suggestions for your dosirak (Korean style lunch box): Soybean side dish (kongjorim or kongjang)

Quail Eggs in Soy Sauce - (메추리알 조림) While at the Korean grocery store, I happened to come upon some quail eggs and decided to buy them. Ingredients Needed: 20 quail eggs 10-15 garlic cloves, 1 red pepper, 1 green pepper 2 CUPS water, 1/4 CUP soy sauce, 1.5 TB sugar, 2TB cooking wine I just bought one package of eggs. Boil the eggs for about 10 minutes and then rinse them under cool water. Peel all the eggs like so! In a pot bring the following to a boil: 2 CUPS water, 1/4 CUP soy sauce, and 1.5TB sugar, 2TB cooking wine Meanwhile get some garlic and peppers ready. Throw in the eggs and let it boil on medium heat for about 15 minutes. Throw in the garlic and peppers and let it boil for about another 5 minutes. Turn off the heat and let it cool down a little and you’re all ready to serve!