9/8/2023 0 Comments Sun dried tomato paste![]() ![]() To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator. Meanwhile, remove the pit from the olives. Just increase the quantity from 100g to 150g (3.5 to 5 oz) and make sure to drain excess oil. In that case, there's no need to soak them in water. Process the rest of the ingredients to form a pure, scraping the work bowl, once. You can opt for sun-dried tomatoes in oil instead of dehydrated ones. Chop the sun dried tomatoes in a food processor to form a coarse pure. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. Add the dried tomatoes to a bowl of warm water and leave them to soak for 10 minutes. Heat the olive oil and 1 tablespoon of the reserved sun-dried tomato oil over medium heat in a 2 quart saucepan with a heavy bottom and tight fitting lid. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. ![]() The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. In a large pot, start a pot of salted water to cook the pasta.Ĭalories: 1208 (60%) | Carbohydrates: 98 g (33%) | Protein: 64 g (128%) | Fat: 60 g (92%) | Saturated Fat: 21 g (131%) | Polyunsaturated Fat: 10 g | Monounsaturated Fat: 23 g | Trans Fat: 0.2 g | Cholesterol: 268 mg (89%) | Sodium: 752 mg (33%) | Potassium: 1189 mg (34%) | Fiber: 5 g (21%) | Sugar: 11 g (12%) | Vitamin A: 981 IU (20%) | Vitamin C: 6 mg (7%) | Calcium: 381 mg (38%) | Iron: 4 mg (22%)Įrren’s Kitchen is written and produced for informational intentions only. Basil – I like the sweetness basil brings to the party, but you can use fresh parsley, tarragon, or whatever dried herbs you like best.Garlic – I always recommend fresh garlic for the best possible flavor, but you can use whatever alternative you like best such as garlic powder or peeled packaged garlic.You can also use shallots for a quicker option. Onions – Yellow onions work well, but white or red work well if that’s what you prefer.Cream – The recipe calls for half and a half (or single cream) but you can use heavy cream, whipping, or double cream if you like a richer sauce.The oil can also be used in place of oil to add more sundried tomato flavor to the dish. Sundried Tomatoes – You can use both dried (that can be soaked in hot water to rehydrate or jarred that are packed in olive oil.Chicken – I use chicken thighs because I find them more tender and flavorful, but chicken breasts can be used in their place. ![]()
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