Photo: Mike Kenneally
lost recipe haiku
32 ingredients
openrecipes
burrowed blueberries baked for an eternity demolished quickly
Estimated Nutrition (whole recipe, rough)
1106
Calories
59g
Protein
46g
Fat
125g
Carbs
Counts 26 of 29 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 26 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Pea | 1/2 cup (72g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Artichoke | 1 medium (128g) | 60 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Red Onion | 1 medium (110g) | 44 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Champagne | not in our table | 0 |
| Endive | not in our table | 0 |
| Radicchio | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 3 to 5 large garlic cloves, minced
- 1 teaspoon dried oregano or 1 tablespoon fresh
- 1 teaspoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground pepper, or to taste
- 4 boneless pork chops, about an inch thick
- 1/2 pound green fettuccine
- 1/2 pound regular egg fettuccine
- 1/3 cup best-quality olive oil
- 1/2 cup finely chopped red onion
- 3/4 pound snow peas
- 1/3 pound sugar snap peas
- 3/4 pound sliced prosciutto, cut into coarse julienne
- 2 ripe plum tomatoes, quartered
- 2 red bell peppers, stemmed, seeded, and cut into fine julienne
- 8 scallions (green onions), well rinsed, trimmed, cut diagonally into 1/2-inch pieces
- 1/2 cup snipped chives, basil, or other fresh herbs
- Salt and freshly ground black pepper, to taste
- 4 tablespoons raspberry vinegar (we used champagne vinegar, our preference), or to taste
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 cup imported black olives (any kind)
- Grated zest of 1 orange, lemon, or lime
- 1 lemon, halved
- 4 large artichokes (3/4 lb each)
- 1/2 lb frisee (French curly endive), coarse stems discarded and leaves torn into bite-size pieces
- 3/4 lb radicchio, trimmed, halved lengthwise, and thinly sliced crosswise
- 5 tablespoons extra-virgin olive oil
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 2 to 3 tablespoons white-wine vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes