Photo: Pille R. Priske
Cooking for Others: Sunday Supper with Sister & Friends
43 ingredients
openrecipes
Estimated Nutrition (whole recipe, rough)
1749
Calories
53g
Protein
74g
Fat
227g
Carbs
Counts 27 of 31 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 27 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Vegetable | 1 tbsp (14g) | 120 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Asian Pear | 1 medium (178g) | 101 |
| Apple | 1 medium (182g) | 95 |
| Blueberry | 1 cup (148g) | 84 |
| Tofu | 100g firm | 76 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Kiwi | 1 medium (69g) | 42 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Fruit Salad | not in our table | 0 |
| Water | not in our table | 0 |
| Peppermint | 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
- Sunday Supper
- Cara’s Apartment, Park Slope
- Simple dinner
- 4 total
- Spicy black bean dip; Rice noodle salad with vegetables and cashews; Asian baked tofu; Thai cod; Minted fruit salad and cookies
- 1 1/2 lb cod (or other white fish)
- 1 tablespoon fish sauce
- 1/4 cup rice wine vinegar
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 2 scallions, white and green parts chopped
- about 1/4 cup chopped mint, cilantro, and basil, if you have them—some or all
- 6 ounces rice vermicelli noodles
- 1 teaspoon vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon roasted sesame oil
- 2 tablespoons rice wine vinegar
- 1 carrot, cut into matchsticks
- 1 cucumber, cut into matchsticks
- 2 cups mixed greens
- 2-3 scallions, chopped
- about 12 cashews, coarsely chopped
- Cook the rice noodles according to package directions—usually 2-3 minutes in boiling water. Rinse them in cool water and drain. On a cutting board, cut them into 4-5″ lengths. Toss them with 1 teaspoon of vegetable oil.
- In a small bowl, combine the soy sauce, sugar, sesame oil, and rice wine vinegar. Set aside.
- 1 package firm tofu
- 1 teaspoon vegetable oil
- 2 tablespoons grated or finely minced ginger
- 1 clove garlic, minced
- 2 tablespoons mirin or other white wine
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 2 tablespoons soy sauce.
- 1/2 cup blueberries
- 2 kiwis, peeled and cut into 1/2 inch dice
- 1 Asian pear, seeded and cut into 1/2 inch pieces
- 1 crisp apple, peeled, seeded, and cut into 1/2 inch pieces
- 1 orange, peeled with sections cut out
- 1 2-inch piece of orange peel*
- 1/2 cup mint, chopped
- 1/4 cup sugar
- Cookies, homemade or purchased
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes