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Mexican Ratatouille

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.0897
Energy (kCal)558.5098
Carbohydrates (g)70.8424
Total fats (g)30.2422
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 350*F. | 2. Heat the oil in a large skillet, and saute the onion for about 4 minutes on medium heat. Add the yellow squash, zucchini, oregano, salt, cumin, garlic, and black pepper. Saute 5 minutes, stirring often. | 3. Stir in the tomatoes and chile peppers. Transfer the mixture to an oven proof 2 1/2 quart casserole, cover, and bake for 30 minutes. | 4. Stir in the cilantro, and serve immediately or let cool to room temperature. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    yellow squash 2 cut 48.26 9.8552 2.5654 0.6858
    zucchini 2 cut 4.62 0.6842 0.5962 0.08800000000000001
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    salt 3/4 teaspoon - - - -
    cumin 1/2 teaspoon 3.9375 0.4645 0.187 0.2338
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    pepper - - - -
    green tomato 2 firm diced 208.6527 46.2665 10.8862 1.8144
    jalapeno pepper 1/2 minced 0.8156 0.1828 0.0256 0.0104
    chili pepper 1 minced 1.25 0.2956 0.0625 0.0062
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208

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



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