Sherry Chicken Recipe by Ruth Paget

Sherry Chicken Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-4 chicken breasts pounded thin 

-3 tablespoons butter 

-3 tablespoons olive oil 

-1/2 cup sweet sherry 

-1 bunch chopped parsley for garnish 

Steps: 

1-Sauté chicken breasts in butter and olive oil for 4 minutes on each side or until thoroughly cooked. 

2-At the end of the cooking time, add the sherry and coat the chicken breasts. Allow the chicken breasts to turn golden. 

3-Place on a serving platter and pour over the sherry sauce. Garnish with chopped parsley and serve immediately. 

Source: Ruth Paget – California 2023 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Microwave Sweet Potato Recipe by Ruth Paget

Microwave Sweet Potatoes Recipe by Ruth Paget 

Sweet potatoes have a lot of nourishment for a comparatively low price. They are an easy side dish to prepare in the microwave. 

1 sweet potato per person 

Steps: 

1-Peel and cut sweet potatoes into bite-sized pieces. 

2-Place sweet potatoes in a microwave-safe bowl with ½ cup of water and 1 tablespoon of butter per potato. Sprinkle the top of the potatoes with cinnamon. 

3-Loosely cover the bowl and microwave for 6 to 8 minutes. Pierce the sweet potatoes to test for tenderness. When you are done with the microwave cooking, spoon the sauce over the sweet potatoes and serve hot. 

Source: Ruth Paget – California 2023 

By Ruth Paget – California 2023

Click for Ruth Paget's Books

Leftover Turkey or Chicken Soup Recipe by Ruth Paget

Turkey or Chicken Soup Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-3 tablespoons olive oil 

-1 large chopped onion 

-3 chopped celery stalks 

-5 chopped carrots 

-1 or 2 cups of cooked turkey or cooked chicken 

-1 cup pasta or ½ cup rice or quinoa 

-32-ounce container of chicken broth 

-8 cups water 

Steps: 

1-Sauté onions, celery, and carrots in olive oil for 10 minutes. 

2-Add turkey or chicken cubes, pasta, chicken broth, and water. 

3-Bring soup to a boil and let boil for 30 minutes. Check doneness of the pasta and let boil a little longer, if needed. Pasta should be soft. 

Source: Ruth Paget – California 2023 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Tropical Fruit Smoothie Recipe by Ruth Paget

Tropical Fruit Smoothie Recipe by Ruth Paget 

Serves 2 

Ingredients: 

-1 cup heavy cream 

-3 cups frozen tropical fruit chunks, slightly thawed 

-1/2 cup sugar (optional) 

Steps: 

1-Place cream in blender followed by slightly thawed tropical fruit chunks and sugar, if using. 

2-Blend to shake stage. 

Enjoy cold. 

Source: Ruth Paget – California 2023 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Sautéed Brussels Sprouts Recipe by Ruth Paget

Sautéed Brussels Sprouts Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-3 cups shaved Brussels sprouts 

-3 tablespoons olive oil 

-2 tablespoons balsamic vinegar 

-3 tablespoons Parmesan cheese 

Steps: 

1-Place Brussels sprouts in a pan with the olive oil and sauté them for 10 minutes. 

2-Add balsamic vinegar to the pan and turn the Brussels sprouts to coat them with the balsamic vinegar.  

3-Sprinkle Parmesan cheese on the Brussels sprouts and turn them to slightly melt the Parmesan cheese. 

Serve hot. 

Source: Ruth Paget – California 2023 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Easy Bean Spread Recipe by Ruth Paget

Easy Bean Spread Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (15-ounce) can cannellini beans or other beans, rinsed

-1/2 onion, coarsely chopped 

-3 celery stalks, coarsely chopped 

-4 baby carrots, finely chopped 

-3 tablespoons olive oil 

-1/4 cup water or more as needed 

-salt and pepper to taste 

Steps: 

1-Place all ingredients in a food processor and pulse to desired consistency. You may need to scrape down the side.  

Source: Ruth Paget – California 2023 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Shrimp and Avocado Salad Recipe by Ruth Paget

Shrimp-Avocado Salad Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 pound raw spinach with stems removed 

-2 avocadoes, peeled and chopped 

-2 cups chopped shrimp without shells 

-vinegar and oil dressing 

Steps: 

1-Chop spinach coarsely and place in a large salad bowl. 

2-Place avocadoes and shrimp on top of spinach. 

3-Pour dressing over the salad and toss lightly. 

Source: Ruth Paget – California 2023 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Cantaloupe with Prosciutto Recipe by Ruth Paget

Cantaloupe with Prosciutto Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 cantaloupe peeled with seeds removed and cut into fourths 

-12 slices San Daniele ham 

Steps: 

1-Cut each cantaloupe quarter into 3 slices to make 12 slices total. 

2-Wrap each cantaloupe slice with a slice of San Daniele ham.  

Serve with a chilled, sweet white wine. 

Source: Ruth Paget – California 2023 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Cantaloupe with Sherry Recipe by Ruth Paget

Cantaloupe with Sherry Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 cantaloupe cut into fourths with seeds removed 

-1 cup sweet sherry or other sweet wine 

Steps: 

1-Scoop out a depression in the center of each cantaloupe fourth. 

2-Pour sherry into the depression of each cantaloupe fourth and serve. 

Source: Ruth Paget – California 2023 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Cannellini Bean Salad Recipe by Ruth Paget

Cannellini Bean Salad Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (15-ounce) can cooked cannellini beans, drained and rinsed 

-1 tomato, chopped 

-1 (5-ounce) can tuna packed in water, drained 

-1/4 cup chopped red onion or spring onion 

-8 cubes feta cheese 

-oil and vinegar dressing 

Steps: 

1-Mix everything together and place in a salad bowl for serving. 

Source: Ruth Paget – California 2023 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Tuna Starter Recipe by Ruth Paget

Tuna Starter Salad Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 romaine lettuce head cut into ½-inch strips 

-2 tomatoes, chopped 

-1 (5-ounce) can tuna packed in water, drained 

-1/4 cup chopped red onion or green onion 

-1/2 cup feta cheese cubes 

-8 pitted black olives (optional) 

-oil and vinegar dressing 

 Steps: 

1-Place romaine lettuce strips on a round serving dish. 

2-Mix tomatoes, tuna, onions, and cheese cubes together. Place mixture on top of the romaine leaves. 

3-Decorate salad with olives, if using. 

4-Serve with dressing on the side. 

Source: Ruth Paget – California 2023 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Potato Soup Recipe by Ruth Paget

Potato Soup Recipe by Ruth Paget 

Serves 4 

Ingredients: 

For Mirepoix: 

-5 baby carrots, minced 

-3 celery sticks, minced 

-1 large onion, minced 

-2 russet potatoes, cubed 

-32 ounces chicken stock

-4 cups water 

-2 tablespoons dry basil 

Steps: 

1-Sauté carrots, celery, and onion in a pot for 5 minutes. 

2-Add potatoes, chicken stock, water, and dry basil to the mirepoix. 

3-Bring soup to a boil and let boil for 30 minutes. 

4-Remove pot from heat. Purée soup with an immersion blender. 

Taste soup before adding salt. Celery has some natural salt. 

Source: Ruth Paget – California 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books