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Greek Summer Vegetable Stew

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.4683
Energy (kCal)473.8469
Carbohydrates (g)104.2786
Total fats (g)3.8536
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. blanch tomatoes in boiling water for 1-2 minutes, drain, peel, and chopped. | 2. heat oil in a large pot over medium-high heat, add beans and onions. | 3. reduce heat to med-low, simmer for 5 minutes. | 4. add corn and potatoes. | 5. add enough water to almost cover the veggies. | 6. cover, bring to a boil. | 7. simmer again with low heat for another 25 minutes. | 8. add tomatoes and zucchini. | 9. Season. | 10. Stir and simmer further for another 25minutes or so. | 11. Serve warm and drizzle with more olive oil (use extra-virgin, it makes a tremendous difference in this dish)! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 1/2 cup - - - -
    green bean 3 trimmed 93.0 20.91 5.49 0.66
    red onion 2 chopped 128.0 29.888 3.52 0.32
    corn 3 halved shucked - - - -
    potato 4 peeled cubed - - - -
    tomato 3 ripe 186.2069 41.2894 9.7151 1.6192
    zucchini 2 cubed 66.64 12.1912 4.7432 1.2544
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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