YumSugar

Come Party With Me: Winter Dinner - Music

partysugar — Fri, 19 Jan 2007 06:58:13 -0800

Lalalalala. (That's me attempting to sing.)

Everything is falling into place for my winter dinner and I am so excited I'm acting like my cocker spaniel. The invitations were sent (and everyone's already rsvped), the table and decorations are set, the vodka for my drinks is on ice, and I've begun to prep my make ahead dinner. There is only one thing left to do before my party begins (not including my before-party-beauty-regime of course) and that is figure out what tunes are going to be on rotation. To see the most divine dinner party music, read more

Remember that the dinner is the main event here so the music should be an after thought: light, jazzy, mood-enhancing, and soothing. I'll start with The Concretes, In Colour, which was a recommendation from my hip friend BuzzSugar.

It's easy listening that's an ideal backdrop for pre-dinner cocktails and tapas. During dinner I'll play a suggestion from my sister, Julio Pane Trio's lively tango music. I prefer to play music without lyrics while we are eating to keep the conversation flowing smoothly. After dinner I'll rotate in an acoustic girly singer songwriter, Rosie Thomas (she's BuzzSugar approved!) for the final soundtrack of the party. You can purchase all of these cds at the itunes store.

Know a rocking song that's just right for a winter dinner party? Let me know about it so I can put it on rotation.

Come Party With Me: Winter Dinner - Decorations

partysugar — Thu, 18 Jan 2007 03:36:11 -0800

My winter dinner party is only 2 short days away and I have kicked into prep mode. National Dinner Party day is next Thursday but I'm hosting a dinner for myself and nine others this Saturday to celebrate. I've been planning all week as I want everything to go as smoothly as possible. The invitations were mailed on Monday and the menu selected on Tuesday. Yesterday I purchased the drinks and today I have to design the decorating scheme. For this type of party to succeed, it's crucial to get the table set and ready as early as possible. This way there's plenty of time to complete all of the cooking. For more on the decorations for my blue and green winter themed dinner, read more

Since it is a dinner party, the table is the most important component of the decorations. I will dress my table in a forest green satin tablecloth. Next I will set the table with dark blue plates and green napkins. I follow the traditional way to set a table with the forks on the left and the knives and glasses on the right. Instead of having a centerpiece I'll arrange an assortment of white candles in all shapes and sizes. Small square vases will be filled with a green and white floral arrangement on each end of the table outside of the candles.

To emphasize the winter theme, I'll cut out paper snowflakes and dose them in sparkly white glitter. Using fishing wire and a needle I'll poke a tiny hole in each snowflake and pass the fishing wire through. I'll hang the snowflakes from my chandeliers in both the kitchen and dining room and then along the windows at varying lengths. All of my votive and candles will be lit and I'll light a fire in the fireplace.

Have an awesome decorating idea for a winter dinner party? Tell me about it. Tomorrow I'll finalize the part plans by figuring out a playlist.

Come Party With Me: Winter Dinner - Drinks

partysugar — Wed, 17 Jan 2007 06:59:01 -0800

This Saturday I am hosting a winter dinner party for a select group of my close friends. I've chosen midnight blue and forest green as the colors of my party, designed homemade invitations, and am going all out on this one. National Dinner Party day is coming up so I'm celebrating early. I haven't seen a lot of my guests since last year, so I want everything to be super special down to the tiniest, last detail. We have been in the middle of a cold spell, and I plan on serving a warming, comforting, slow-cooked meal. But let's not forget, no dinner party would be complete without exceptional drinks. To see what I'm planning on pouring, read more

I'm serving an antipasto platter as appetizers and so I need a cool cocktail to wash down those nibbles.I wanted to do either a dark green or deep blue cocktail to enhance the winter theme and found this lovely recipe for a Blueprint Martini blueprint martini. Its prettycolor is sure to get my guests in the party mood. With dinner, I'll pour a French red wine (I'm making a French beef dish) most likely a bottle or three of Mommessin 2004 Bourgogne Pinot Noir. This wine has good body and structure and is an elegant companion to red meats. It's under $11, so it's reasonably priced too! For dessert, I'll go over the top and pop open a few bottles of bubbly champagne at a under 10$ price this champange is extremely affordable and I keeping up with my French theme.

I'll serve Marquis de la Tour NV Brut (under $10 a bottle) when I slice the chocolate butterscotch parfait pie. I'll have both sparkling and still waters on hand as well as a bottle of Martinelli's sparkling apple cider for the non drinkers.

Got a delicious drink recipe for a winter cocktail in blue or green? Tell me about it! Tomorrow I'll discuss the decorations and table setting so stay tuned.

Click on the picture below for the cocktail recipe:

Come Party With Me: Winter Dinner - Menu

partysugar — Tue, 16 Jan 2007 07:01:13 -0800

January 25 is National Dinner Party day and I am hosting a winter dinner party this upcoming Saturday, January 20, to celebrate. Dinner parties are my favorite type of party (ok to be honest I LOVE all types of parties!). I like them because they are normally for a smaller crowd and are therefore, more intimate. I also enjoy dinners because they allow me to go all out making a delicious and decadent meal with courses. At my dinners I usually keep it fairly simple with four courses. Start with cocktails and appetizers, followed by a light salad or soup course. Next comes the main dish and after that dessert. At a dinner party, the most important part of the party, in terms of the planning process, is the menu. The dinner is the star here, and the menu should be thought out with as much care and detail as the invitations. If you are interested in hosting a dinner party to celebrate National Dinner Party day, follow my plans for this party and read more

I will be able to make most of the dishes ahead of time, which is great because I don't want to spend my time frying food, I want to spend it with my guests who I haven't seen since 2006 (due to my holiday in Spain). When my guests arrive I'll have plates of Breadsticks with Prosciutto, Marinated Manchego Cheese with Herbs and Orange Zest, and Toasted Almonds with Smoked Paprika waiting for them to munch on. All of my friends know that I love to cook and always come with a hearty appetite. Next I'll serve a Arugula and Pear Salad with Dijon Sherry Vinaigrette. The main course is a slow cooked Beef Bourguignon served over a Potato-Artichoke Gratin. To finish, I'll dish out a super decadent Chocolate Butterscotch Layer Pie.

Got a great winter dinner party recipe? Add it to the recipe database on TeamSugar. If you are planning this party along with me, come back tomorrow because we'll be talking decorations and table settings.

Come Party With Me: Winter Dinner - Invites

partysugar — Mon, 15 Jan 2007 07:01:12 -0800

Dinner parties are my favorite type of party to host. Intimate, relaxing and fun, a dinner allows you to really visit each of your guests and highlight your culinary skills.
I just got back from a trip to Spain and have not had a chance to see all of my friends yet. That's why I've decided to invite 7 of my closest friends over this Saturday for a winter themed dinner party. As always, I'm making and sending my own invitations. To see what I've got in mind, read more

First thing is first, choose a color scheme for the party. I've gone with two winter colors: dark green, midnight blue, and snow white. Next figure out who you want to invite. Don't invite more people than can be seated comfortably around your dinning table. In my case, 10 is the maximum number of people that can sit at the same time around my table (ok I crammed 14 people in at one dinner, but it was too many and I regretted it!). Since I live with my parents they will obviously be invited which means there will be space to invite 7 more people. Take care when you figure out who to invite.

To make the invites you will need the following ingredients:

dark green thin satin ribbon
silvery midnight blue cardstock
single whole punch
scissors
white pen, or computer and printer
glue

To assemble the invitations:

Cut the blue cardstock down to the size of a 4 by 5.5 inch rectangle. You can do this by folding the standard sized (8 by 11 inches) cardstock in half once lengthwise and another time width wise. After making the folds cut along the lines (I like to use a paper cutter so that my lines are super even). You should be able to make 4 invitations from one piece of paper.
Using the single whole puncher, punch holes, one inch apart, all along the outside edge of the rectangle.
Thread the green satin ribbon through the holes and tie to make a bow at the top middle of the invitation.
Using your computer or the white pen, write the information of the party. I plan on using my computer and a fun font to print out a message with green letters on normal white printer paper. Your message should follow these lines:

Miss PartySugar requests your presence at an intimate dinner to celebrate winter this Saturday, January 20 at seven thirty pm at her family house in San Francisco. Please rsvp, as soon as possible.
Cut the white paper down to a 3 by 4 inch rectangle. Glue the rectangle onto the waiting dark blue/green ribbon-ed cardstock.
Send in a dark green envelope addressed in your best handwriting.

Got a great dinner party invite idea? Tell me about it below. Keep reading all this week as I detail the rest of the plans for my winter dinner party. Tomorrow I'll be discussing the most important aspect of any dinner: the menu!

Fast & Easy Dinner: Warm Winter Salad

partysugar — Wed, 03 Dec 2008 06:45:25 -0800

Jam-packed with crisp vegetables and poached chicken, this salad is a healthy, filling meal in itself. The dressing calls for sherry vinegar, but if you don't have it in your pantry simply use white wine vinegar.

To toast the walnuts, cook in a small skillet over medium-low heat until they are fragrant and lightly browned.

Check out the recipe and read more.

Warm Winter Salad
From Eating Well

Ingredients

8 ounces boneless, skinless chicken breast, trimmed of fat
1 tablespoon extra-virgin olive oil
1 pear, sliced
1 small shallot, minced
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1 small head radicchio, thinly sliced
1 small fennel bulb, cored and thinly sliced
1 large carrot, cut into matchsticks
1 tablespoon chopped walnuts, toasted
1/8 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
6 large butter lettuce leaves
1/4 cup crumbled Gorgonzola or goat cheese

Directions

Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Use 2 forks to shred into bite-size pieces.
Heat oil in a large nonstick skillet over medium-high heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a small bowl.
Whisk shallot, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds.
Add the cooked chicken, radicchio, fennel, carrot and walnuts. Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan. Season with salt and pepper.
Divide lettuce leaves between 2 plates. Top with the warm chicken salad and sprinkle with cheese.

Serves 2.

NUTRITION INFORMATION: Per serving: 395 calories; 17 g fat (5 g sat, 7 g mono); 75 mg cholesterol; 32 g carbohydrate; 31 g protein; 8 g fiber; 548 mg sodium; 1,058 mg potassium. Nutrition bonus: Vitamin A (140% daily value), Vitamin C (40% dv), Potassium (30% dv), Calcium (20% dv), Folate (19% dv).

Print recipe with images | without images

Come Party With Me: Christmas Dinner - Menu

partysugar — Tue, 18 Dec 2007 09:18:31 -0800

In my opinion, Christmas dinner should be an absolutely delicious, fragrant meal. At my house, we always begin our Christmas with seafood. Oysters on the half shell and crab crostini pair perfectly with bubbly, sparkling wine. At the table, serve a show-stopping pan roasted beef tenderloin with rosemary and garlic as the main course. A decadent potato gnocchi with gorgonzola cream sauce is luxurious along side it. Finally, round the menu out with a winter salad and pomegranate dressing. For these savory and stunning recipes, read more

Raw Oysters
From Martha Stewart

1 tablespoon pink peppercorns
1 tablespoon green peppercorns
1 tablespoon fennel seed, lightly toasted
1/2 cup red-wine vinegar
1/2 cup champagne vinegar
1/2 teaspoon salt
2 dozen fresh oysters

In a small bowl, combine peppercorns, fennel seed, vinegars, and salt.
Shuck oysters just before serving; arrange on bed of crushed ice.
Drizzle with mignonette, or serve on the side. Serve immediately.

Serves 8.

Print recipe with images | without images

Crab Crostini
From Rick Tramonto

For crostini:
3 garlic cloves
Pinch of kosher salt
8 tablespoons (1 stick) high-quality salted butter, softened
1 teaspoon fresh lemon juice
Cracked black pepper
Eight 1/4-inch-thick slices baguette
For crab topping:
1 pound fresh lump crabmeat
1/2 cup extra virgin olive oil, plus more for drizzling
1 roasted red bell pepper, seeded and diced
1 tablespoon minced fresh chives
1 tablespoon torn fresh basil
Juice and grated zest of 1 lemon
Kosher salt and cracked black pepper

Make crostini: on a cutting board, finely chop the garlic and sprinkle the salt over it. Keep chopping and smashing the garlic and salt together to make a paste. Use a wide-bladed knife so you can smear the paste along its flat side. You can also do this with a mortar and pestle.
In a small bowl, mix the butter, lemon juice, and garlic paste. Fold the softened butter over and onto the garlic mixture, mashing it down with the back of a spoon or spatula. Season to taste with pepper and continue folding.
Lay a sheet of plastic wrap on a work surface. Scrape the butter onto the plastic and use the plastic wrap to shape butter into a log, encased in the plastic wrap. Refrigerate until ready to use. If not using within 3 days, you can freeze the garlic butter for up to 2 months. Let the butter soften before using.
Preheat the oven to 375°F.
Lay the bread on a baking sheet and brush both sides with garlic butter. Bake for 6 to 7 minutes, turning once, until golden brown but not too crispy. Let cool before using.
Pick through the crabmeat to remove any bits of shell. Transfer to a nonreactive bowl.
Add the 1/2 cup of olive oil, bell pepper, chives, basil, lemon juice and zest and mix well. Season to taste with salt and pepper.
Top each crostini with about 1 tablespoon of the crab mixture. Drizzle with olive oil and serve.

Serves 4-6.

Print recipe with images | without images

Pan-Roasted Beef Tenderloin With Rosemary and Garlic
From Williams Sonoma

1 beef tenderloin roast, 2 1/2 to 3 lb.
3 fresh rosemary sprigs
1 garlic clove, minced
Salt and freshly ground pepper, to taste
1 Tbs. vegetable oil
4 shallots, minced
2 cups dry red wine
16 Tbs. (2 sticks) softened unsalted butter, cut into 1/2-inch pieces

Preheat an oven to 400ºF.
Let the roast stand at room temperature for 30 to 40 minutes. Set the roast on a clean work surface and lay the rosemary sprigs lengthwise along the roast. Using kitchen twine, tie the rosemary to the roast at 2-inch intervals. Rub the roast with the garlic and season with salt and pepper.
Preheat an oval skillet or large sauté pan over medium-high heat and warm the vegetable oil. Add the roast and brown, 3 to 4 minutes per side. Transfer the skillet to the oven and roast, turning the beef occasionally, until an instant-read thermometer inserted into the center of the meat registers 125ºF for very rare to rare, 15 to 20 minutes, or until done to your liking. Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.
Meanwhile, in a saucepan over medium-high heat, combine the shallots and wine and boil until reduced to 1/4 cup, 7 to 10 minutes. Add the butter a few pieces at a time, whisking constantly until blended before adding more. Strain the sauce through a fine-mesh sieve and season with salt. Keep warm over very low heat, being careful not to boil.
Slice the meat and arrange on a warmed platter. Pass the sauce alongside.

Serves 4 to 6.

Print recipe with images | without images

Potato Gnocchi With a Gorgonzola Sauce
From Emeril Lagasse

1 pound baking potatoes, washed
Olive oil, for drizzling, plus 1 teaspoon
Salt and freshly ground pepper
1 large egg
1/2 cup, plus 2 tablespoons all-purpose flour
2 cups milk
1 cup water
3/4 cup heavy cream
1 pound Gorgonzola

Preheat the oven to 400 degrees F.
Season the potatoes with the oil, salt, and pepper. Place on a baking sheet and bake until tender, about 1 to 1 1/2 hours. Remove from the oven and cool completely.
Peel the potatoes, discarding the skin, and place in a bowl.
Using a ricer, press the baked potato pulp through the ricer, using a medium die, until the potato pulp is smooth and airy. Season with salt and pepper.
Add the egg and 1/4 cup plus 2 tablespoons of the flour.
Sprinkle the remaining 1/4 cup flour on a baking sheet, lined with parchment paper. Turn the dough onto the floured surface and roll into a log, about 1-inch thick. Cut the dough into 1-inch pieces. Roll each piece across the tines of a fork.
In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt, and pepper. Bring the liquid just to a boil.
Add the gnocchi and poach for 5 minutes.
Remove the gnocchi with a slotted spoon and drain.
Place the cream in a saucepan over medium heat. Bring to a simmer. Whisk in 3/4 of the cheese and season with salt and pepper.
Cook, over low heat, until the cheese is melted and the sauce is smooth. Toss the gnocchi with the cream sauce. Spoon onto a large serving platter.
Crumble the remaining Gorgonzola over the gnocchi and garnish with a twist of freshly ground black pepper.

Serves 4.

Print recipe with images | without images

Winter Salad With Pomegranate Dressing
From Rachael Ray

3 medium shallots, 2 thinly sliced and 1 finely chopped
1/3 cup extra-virgin olive oil
1 cup bottled pomegranate juice, such as Pom Wonderful
Vegetable oil, for frying
1/2 cup all-purpose flour, for dredging
Coarse salt
2 tablespoons white wine vinegar
Freshly ground pepper
12 ounces spicy salad greens, such as arugula, washed and dried
Seeds from 1 pomegranate

Separate the sliced shallots into individual rings and set aside.
In a small saucepan, combine 1 teaspoon of the olive oil with the chopped shallot and cook over medium heat, stirring occasionally, for about 3 minutes, until limp.
Add the juice, increase the heat to medium-high and boil until reduced to 1/4 cup, 10 to 12 minutes. Stir as the liquid becomes syrupy to prevent burning. Remove from the heat and set aside to cool.
Add about 1 inch of vegetable oil to a medium saucepan and place over medium heat. In a shallow bowl, toss the shallot rings with the flour, then shake in a mesh strainer to get rid of any excess flour. When the oil is hot (it will ripple), add the shallot rings, stirring so they don't stick together.
Fry until crisp and brown, 2 to 4 minutes. Remove with a slotted spoon, drain on paper towels and season with salt.
When the pomegranate sauce is cool, pour it into a medium bowl. Whisk in the vinegar and a few dashes of salt and pepper, then slowly whisk in the remaining olive oil. Snag a salad leaf and dip it into the dressing to taste. Adjust the salt and pepper.
Place the greens in a large bowl and dress lightly (you might not need all of the dressing). Divide the greens among 6 plates and top with the fried shallots and pomegranate seeds.

Serves 6.

Print recipe with images | without images

Fast & Easy Dinner: Steak Salad With Balsamic Red Onions

partysugar — Fri, 19 Dec 2008 10:30:26 -0800

Instead of serving seared steak over the classic mashed potatoes, opt for a healthier variation in this simple salad.

The steak is placed atop a bed of peppery watercress, fresh oranges, and red onions sauteed until soft in balsamic vinegar. The final dish is balanced in both texture and flavor. Check out the recipe and read more.

Steak Salad with Balsamic Red Onions
From Real Simple

Ingredients

1 1/2 pounds sirloin steak, about 1 ½ inches thick, cut into 2-inch cubes
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
3 tablespoons olive oil
1 medium red onion, cut into ½-inch slices
1/3 cup balsamic vinegar
1 bunch watercress, cleaned
2 oranges-peeled, cut into rounds, and seeded

Directions

Place the steak on a large plate and sprinkle with the salt and pepper on all sides.
In a large nonstick skillet, over high heat, heat 1 tablespoon of the olive oil. Add the steak pieces and cook 4 to 5 minutes on each side for medium rare. Remove from the pan and cover to keep warm.
Reduce heat to medium-high and add the onion, tossing occasionally until crisp-tender and lightly browned, about 5 minutes.
Add the balsamic vinegar and cook 2 minutes more.
In a large bowl, mix the watercress with the orange sections and the remaining olive oil.
Divide the steak evenly among 4 shallow bowls and top with the glazed onions. Serve with the watercress and orange sections.

Serves 4.

NUTRITION PER SERVING: CALORIES 395(45% from fat); FAT 20g (sat 5g); CHOLESTEROL 73mg; CALCIUM 104mg; CARBOHYDRATE 15g; SODIUM 653mg; PROTEIN 38mg; FIBER 2g; IRON 3mg

Print recipe with images | without images

Fast & Easy Dinner: Chicken With Sweet Potatoes and Chorizo

partysugar — Wed, 10 Dec 2008 06:45:00 -0800

If you're stuck in a boring chicken rut, snap out of it with this flavorful recipe. Chicken is pan-seared and topped with a spicy poblano tomato sauce. Sweet potatoes and chorizo are cooked together until crisp to make a bed for the chicken and sauce.

To learn how to make this exciting dish, read more.

Chicken With Sweet Potatoes and Chorizo
From Rachael Ray

Ingredients

2 poblano chiles
4 skinless, boneless chicken breasts
1 teaspoon chili powder or smoked paprika
1 teaspoon cumin
Salt and pepper
3 tablespoons extra-virgin olive oil
1/2 pound chorizo sausage, casings removed, meat coarsely chopped
2 sweet potatoes, thinly sliced
1 yellow onion, thinly sliced
1 red onion, chopped
2 cloves garlic, grated or finely chopped
One 28-ounce can diced fire-roasted tomatoes, lightly drained

Directions

Preheat the broiler to high. Broil the poblanos on a pan until charred on all sides, 12 to 15 minutes. Place in a paper bag and let cool for 10 minutes. Peel, seed and chop.
While the chiles cook, season the chicken with the chili powder, cumin and salt and pepper to taste.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the chorizo and cook until the fat renders, 2 minutes.
Add the sweet potatoes and yellow onion and arrange evenly in the skillet. Season with pepper and cook for 10 minutes.
Flip and cook, pressing with a spatula, until crisp, 10 minutes more.
Preheat a grill pan over medium-high to high heat.
In a saucepan, heat 1 tablespoon oil, over medium heat. Add the red onion and garlic; cook until softened, 8 minutes. Add the tomatoes, reserved poblanos and salt and pepper to taste; keep warm.
Coat the chicken with the remaining 1 tablespoon oil and grill on the hot grill pan for 5 minutes on each side.
Pile the sweet potato mixture on 4 plates, slice the chicken breasts and arrange over the potatoes. Top with the poblano-tomato sauce.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Triple Tomato Soup

YumSugar — Fri, 05 Dec 2008 09:15:28 -0800

If you're desperately missing tomatoes but are mindful of seasonality, this soup is the answer to your dilemma. The savory, umami flavor of tomato is here in full force, but this slurper doesn't require any fresh tomato produce. By adding toast points and shaved asiago cheese, you can turn this into a meal, and if you just can't live without meat, top it with crispy, fried pieces of prosciutto. You'll be pleasantly surprised by how satisfied you are when you read more.

Triple Tomato Soup
From Better Homes and Gardens

Ingredients

1 large onion, sliced
1 Tbsp. butter or olive oil
1 28-oz. can whole tomatoes
3/4 cup dried tomatoes (not oil packed)
1/2 of 6-ounce can no-salt-added tomato paste
1 14-oz. can reduced-sodium chicken broth or vegetable broth
1/2 cup sliced celery (1 stalk)
2 Tbsp. snipped fresh parsley or cilantro
2 to 3 tsp. lime juice or lemon juice
Sour cream
Fresh Italian (flat-leaf) parsley

Directions

In 4-quart Dutch oven cook onion in hot butter, covered, over medium-low heat for 10 minutes or until tender.
Add undrained whole tomatoes, 1/2 cup of the dried tomatoes, tomato paste, broth, celery, and parsley. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes; cool.
Meanwhile, in microwave-safe bowl cover remaining dried tomatoes with water. Microcook on high (100% power) for 1 minute. Cool. Drain. Snip into pieces; set aside.
In blender, blend half of the tomato mixture at a time until smooth.
Return to saucepan; add lime juice, heat through.
Top with sour cream, snipped dried tomatoes, and parsley.

Makes 2 meal-sized servings.

Nutrional Information: Calories 128, Total Fat (g) 4, Saturated Fat (g) 2, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 0, Cholesterol (mg) 8, Sodium (mg) 786, Carbohydrate (g) 22, Total Sugar (g) 14, Fiber (g) 5, Protein (g) 6, Vitamin C (DV%) 56, Calcium (DV%) 10, Iron (DV%) 21.

Print recipe with images | without images