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Moroccan-Spiced Vinaigrette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.1239
Energy (kCal)1074.2393
Carbohydrates (g)28.1217
Total fats (g)108.4566
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place raisins in small bowl. Toast coriander and cumin in small skillet over medium heat until fragrant, 2 to 3 minutes. Transfer spices to bowl with raisins. Wipe out skillet; add carrot juice to skillet and simmer over medium heat until reduced to 1/4 cup, about 6 minutes. Pour carrot juice over raisins; cool to room temperature. | 2. 2. Process carrot juice/raisin mixture, vinegar, cilantro, yogurt, honey, pepper flakes, and salt in blender until thoroughly combined. With machine running, gradually add oil, scraping down jar as needed. (Can be refrigerated up to 1 week.). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    golden raisin 2 tablespoons 62.2875 16.401 0.6992 0.0949
    coriander 1/4 teaspoon ground 1.341 0.2475 0.0557 0.08
    cumin 1/8 teaspoon ground 0.9844 0.1161 0.0468 0.0585
    carrot juice 1/2 cup 47.2 10.9504 1.121 0.177
    red wine vinegar 2 tablespoons 5.662000000000001 0.0805 0.0119 0.0
    cilantro leaf 4 sprigs 2.0444 0.3262 0.1893 0.0462
    plain yogurt 1 tablespoon - - - -
    honey 1 teaspoon - - - -
    red pepper flake 1/2 teaspoon - - - -
    table salt 1/2 teaspoon 0.0 0.0 0.0 0.0
    olive oil 1/2 cup 954.72 0.0 0.0 108.0

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



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