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Recipes
Sunbasket Seared Tuna steak with green beans & egg
By RossanaV
Complete meal
- 1 sweet potato
- 1/4 lb green beans
- 2 eggs
- 2 T. spice blend-cumin seeds, coriander seeds, black peppercorns
- 2 5oz albacore tuna steaks
- 1/3 cup pitted Kalamata olives
- Fresh Dill
- 1 T. Sherry vinagrette base (whole grain mustard, sherry vinegar)
- 3 oz mixed greens
- Kosher salt
- pepper
- olive oil
Shampoo
By RossanaV
In a small bowl, stir the grated soap into the hot water until dissolved
- 1/4 cup grated Castile soap
- 1/4 cup hot water
- 1/2 teaspoon olive oil
- 2 tablespoons glycerin
- 5 drops essential oil, any scent (optional for fragrance)
Fig and Red Wine Ice Cream
By RossanaV
In med. saucepan, combine figs, wine, cinnamon stick and peppercorns
- 1 cup dry figs, trimmed and cut in half
- 1 C dry red wine
- 1 cinnamon stick
- 10 black peppercorns, in a tea ball or cheesecloth
- 1 C heavy cream
- 1 C whole milk
- 6 large egg yolks
- 3/4 up sugar
- 1/2 T finely ground black pepper
Taco Skillet
By RossanaV
Options: Creamy- stir in 1/2 c sour cream Ranchero style-use corn tortillas and shredded Mexican cheese
- 1 lb. gr. beef
- 1 can tomato soup (10 3/4 oz)
- 1/2 c salsa
- 1/2 c water
- 6 flour tortillas cut into 1"slices
- 1/2 c shredded cheddar
Jicama Salad
By RossanaV
In a small bowl combine all dressing ingredients; blend well
- Dressing:
- 1/2 cup mayonnaise or salad dressing
- 2 tablespoons sugar
- 2 tablespoons chopped fresh parsley
- 3 tablespoons vinegar
- 1/8 teaspoon cayenne pepper
- 2 tablespoons milk
- 1 teaspoon dry mustard
- Slaw:
- 2 cups coarsely shredded red cabbage
- 1 cup shredded carrot
- 1 cup jicama, cut julienne style
- 1/4 cup thinly sliced green onions
Rice Stuffed Avocados
By RossanaV
Nutrition Information Per Serving: Calories 390; Total Fat 30 g (Sat 11 g, Trans 0 g, Poly 3 g, Mono 14 g); Cholest...
- 4 Tbsp. butter
- 1/2 cup regular rice
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1 cup boiling chicken stock
- 1/2 tsp. salt
- 1 egg beaten
- 1 cup grated aged cheddar cheese
- 1/4 tsp. Worcestershire sauce
- 1/2 cup chopped fresh parsley
- 3 ripe, Fresh California Avocados, peeled, seeded and halved
- 1/2 cup fine dry bread crumbs
Vegetarian Meatloaf
By RossanaV
You just have to try this
- 1 16-ounce container creamed small curd cottage cheese
- 4 eggs, beaten
- 1/4 cup vegetable oil
- 1 1-ounce envelope dry onion soup mix
- 1/4 teaspoon garlic powder
- 1 cup finely chopped walnuts
- 2 cups corn flakes cereal
Fresh Mozzarella Penne Pasta
By RossanaV
In a large bowl, toss mozzarella cheese with tomatoes, avocados, garlic, olive oil, basil, lemon juice, salt, peppe...
- 8 ounces fresh mozzarella cheese, cut into small cubes
- 3 medium tomatoes peeled and diced
- 2 avocados, peeled, pitted and diced
- 3 cloves garlic, minced
- 1/2 cup extra-virgin olive oil
- 1/2 cup coarsely chopped fresh basil
- 1 tablespoon fresh squeezed lemon juice
- 2 teaspoons coarse salt (or 1 teaspoon regular table salt)
- pepper to taste
- 1 teaspoon crushed red pepper flakes, or to taste
- 1 16-ounce package uncooked penne pasta
- Freshly grated parmesan cheese
Tomato-Cheese Soup with Basil and Pine Nuts
By RossanaV
Combine 1 c broth, tomatoes, ricotta, nuts and basil and garlic in blender or processor
- 2 c low salt, non-fat chicken or veg. broth
- 1 c chopped Italian Plum tomatoes (canned)
- 1 cup ricotta (can use non-fat) or cream
- 1/4 cup toasted pine nuts
- 1/4 to 1/2 cup chopped fresh basil
- 4 cloves garlic, peeled and minced (roasted if time permits)
- 4-8 oz. mozzarella in water, drained
- salt and pepper to taste
- Garnish with additional toasted pine nuts and whole basil leaves and olive oil
Vegetable Marinara Pasta
By RossanaV
Cook and stir vegetables and garlic in oil in skilled over medium-high heat until crisp-tender
- 2 cups EACH: sliced yellow squash, sliced carrots, and sliced mushrooms
- 2 garlic cloves, minced
- 2 T evoo
- 1 jar Trader Joe's marinara sauce (15 oz)
- 1/4 cup red wine
- 1 lb. pasta
- grated Parmesan cheese