Mushroom-Cheese Scrambled Eggs Recipe by Ruth Paget

Mushroom-Cheese Scrambled Eggs Recipe by Ruth Paget 

Serves 1 

Ingredients: 

-2 tablespoons olive oil 

-1 (4-ounce) can sliced mushrooms with juice 

-2 eggs, beaten 

-2 tablespoons Parmesan cheese 

-1/2 tablespoon Italian herbs 

Steps: 

1-Heat olive oil in a sauté pan. 

2-Add mushrooms and their juice to the beaten eggs and stir. Pour this mixture into the hot oil. 

3-Stir the egg mixture around for five minutes. 

4-Sprinkle on the Parmesan cheese and herbs. Stir for 1 minute and serve. 

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

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Green Bean-Tuna Salad Recipe by Ruth Paget

Green-Bean Tuna Salad Recipe by Ruth Paget 

Serves 2 

Ingredients: 

-1 (14.5 – ounce) can green beans, rinsed and drained 

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

-1 (15 – ounce) can cannellini beans or other white bean, rinsed and drained 

-1/4 cup vinegar and oil dressing 

Steps: 

1 – Mix the green beans, tuna, cannellini beans, and dressing together. 

Serve alone or over croutons, cold cooked rice, or cold elbow pasta. 

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

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Pea-Tuna Salad Recipe by Ruth Paget

Pea-Tuna Salad Recipe by Ruth Paget 

Serves 2 

Ingredients: 

-1 (14.5 – ounce) can peas, drained 

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

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

-1/4 cup vinegar and oil dressing 

Steps: 

1-Mix peas, tuna, cannellini beans, and dressing together. 

Serve alone or over croutons, cooked cold rice, or cooked cold elbow pasta. 

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

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Cheesy Pot Scrambled Eggs Recipe by Ruth Paget

Cheesy Pot Scrambled Eggs Recipe by Ruth Paget 

Serves 1 

Ingredients: 

-2 tablespoons olive oil 

-1 (10-ounce) can Ro-Tel Tomatoes and Green Chilies with Juice 

-2 to 3 eggs, beaten 

-3/4 cup shredded Colby or Cheddar cheese 

Steps: 

1-Heat olive oil in a sauté pan. 

2-Mix Ro-Tel tomatoes and green chilies with the beaten eggs. 

3-Pour the egg mixture in the hot oil. Stir for 5 to 10 minutes, depending on how moist you would like your eggs. 

4-Sprinkle the shredded cheese on the eggs and stir for 2 to 3 minutes. 

Ro-Tel tomatoes are very spicy. If you like spicy foods, this dish goes well with strong coffee or a Bloody Mary. 

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

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Scrambled Eggs with Feta Recipe by Ruth Paget

Scrambled Eggs with Feta Recipe by Ruth Paget 

Serves 1 

Ingredients: 

-2 tablespoons olive oil 

-1 zucchini cut in half moon slices 

-1 green pepper cut in squares 

-2 eggs beaten 

-1/2 cup crumbled feta cheese 

-1/2 tablespoon oregano 

Steps: 

1-Heat olive oil and place zucchini and peppers in the hot oil. 

2-Sauté vegetables for 5 minutes while stirring. 

3-Stir beaten eggs into the vegetables for 5 minutes. 

4-Add feta and oregano. Stir for 1 minute and serve. 

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

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Zucchini and Pepper Salad Recipe by Ruth Paget

Zucchini and Pepper Salad Recipe by Ruth Paget 

Serves 1 

Ingredients: 

-2 zucchini 

-1 red pepper

-3 tablespoons vinegar and oil dressing 

-3/4 cup crumbled feta cheese 

Steps: 

1-Cut ends off the zucchini. Cut zucchini in half lengthwise. Cut in half lengthwise again. Slice and place in a large bowl. 

2-Lay pepper flat on stem side after removing stem. Cut down the sides and remove seeds. Cut pepper into slices and then into squares. Place peppers on top of zucchini. 

3-Place cheese on top of the zucchini and peppers. Drizzle with dressing and lightly toss. Serve with toast, if desired. 

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

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Steamed Brussels Sprouts Recipe by Ruth Paget

Steamed Brussels Sprouts Recipe by Ruth Paget 

Serves 2 

Ingredients: 

3 cups raw, whole Brussels sprouts 

4 tablespoons vinegar and oil dressing 

3 tablespoons Parmesan cheese (optional) 

 Steps: 

1-Place a collapsible steamer in a pot. Fill the pot with water up to the bottom of the steamer. Turn burner on and cover pot to heat water while preparing the Brussels sprouts. 

2-Place a Brussels sprout on its side and cut it in half lengthwise. Do this with all the Brussels sprouts. 

3-Place Brussels sprouts halves in the open steamer. Cover pot and steam the Brussels sprouts for 15 minutes. 

4-After 15 minutes, place the Brussels sprouts in a bowl and drizzle 4 tablespoons of vinegar and oil dressing over them. Toss and serve. Add Parmesan cheese, if desired. 

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

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French Tian Vegetable Casserole Recipe by Ruth Paget

French Tian Casserole Recipe by Ruth Paget 

I first read about southern France’s vegetable tian casseroles in Mireille Johnston’s cookbook Cuisine of the Sun. Her recipes focused on nutrition without too many calories in cuisine minceur, diet cuisine, dishes. The recipes were delicious, but not high calorie. 

When I was a Navy wife in Norfolk (Virginia), I wanted to make tians that could replace cheeseburger meals and make use of the inexpensive zucchini and Italian yellow squash I could find at the supermarket. I added cooked rice to my tians and eggs along with inexpensive Swiss cheese instead of pricy Parmesan. 

I also read in Madhur Jaffrey’s cookbook World Vegetarian that seeds and grains mixed together provide enough amino acids to form a complete protein. I reasoned that the seeds in zucchini and yellow squash mixed with rice grains would give my casserole an extra protein boost. 

My recipe for a vegetable tian casserole follows, which can be used for many soft vegetables: 

Zucchini and Italian Yellow Squash Tian Recipe: 

Serves 4 

Ingredients: 

-2 cups cooked rice 

-2 eggs 

-2 medium zucchini, grated with skins left on 

-2 medium Italian yellow squash, grated with skins left on 

-1 cup grated Swiss cheese or Parmesan cheese 

-2 tablespoons olive oil 

-Non-stick baking spray for an 8-inch or 9-inch round baking dish 

-3 tablespoons Italian seasoning or Herbes de Provence 

Steps: 

1-Preheat oven to 450 degrees Fahrenheit (15 minutes). 

2-Mix cooked rice with eggs, grated vegetables, grated cheese, and olive oil. 

3-Spray baking dish with non-stick spray. Pour rice-vegetable mixture into the baking dish. 

4-Top with Italian seasoning or Herbes de Provence. 

5-Bake for 30 to 45 minutes. A toothpick or cake tester inserted in the tian should come out clean to show that the tian is done. 

Serve with a fruit salad. 

You can also use vegetables like the following in this recipe: cooked spinach, cooked Swiss chard, mushrooms, peas, tomatoes, eggplant, or green beans. 

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

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Detroit Bean Salad $ Hack Recipe by Ruth Paget

Detroit Bean Salad $ Hack Recipe by Ruth Paget 

This bean salad with cheese cubes and sliced celery is something I made on “snow days” when Detroit (Michigan) Public Schools would be closed due to inclement weather that threatened power lines and clogged city streets. This Detroit blizzard bean salad does not require cooking, and is an inexpensive, vegetarian dish. You can easily leave out what you do not like as well. 

Serves 6 to 8 

Ingredients: 

1 (16-ounce) can pinto beans, drained and rinsed 

1 (16-ounce) can black beans, drained and rinsed 

1 (16-ounce) can navy beans, drained and rinsed 

1 (16-ounce) can garbanzo beans, drained and rinsed 

1 cup cubed cheddar or Swiss cheese 

4 stalks celery, rinsed and sliced in ½-inch slices 

1 cup French dressing or Italian dressing 

Steps: 

1-Place all ingredients in a large salad bowl and mix. 

2-Chill until serving 

Other blizzard weather tips: 

-serve the above salad on torn iceberg lettuce 

-place canisters of peanuts, cashew, and other nuts on counter tops while you can see them in case of power outage. 

-make tea in several pots and add bottled lemon juice. The tea that gets cold can be easily made into iced tea. 

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

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California Pasta Recipe Created by Ruth Paget

California Pasta Recipe Created by Ruth Paget 

Serves 4 

Ingredients: 

-4 cups dry rotini pasta 

-1/4 cup olive oil 

-2 chopped red onions 

-2 teaspoons dry garlic 

-1 (2.25-ounce) can drained and sliced California black olives 

-2 cups chopped cherry tomatoes 

-1 cup grated Parmesan, Romano, or Pecorino cheese  

Steps: 

1-Boil pasta according to package instructions. 

2-Sauté onions, dry garlic, olives, and cherry tomatoes for ten minutes. 

3-When the pasta is cooking, drain it, and add it to the vegetables in the frying pan and stir. 

4-Place pasta on four plates and top off with grated cheese and pepper. 

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

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Green Pepper and Onion Adobo Rice Recipe Created by Ruth Paget

Green Pepper and Onion Adobo Rice Recipe Created by Ruth Paget 

You need a rice cooker to make this recipe. 

Serves 4 

Ingredients: 

-3/4 cup brown rice or enriched white rice 

-2 cups water 

-1/4 cup olive oil 

-1 teaspoon adobo seasoning 

-2 cored, seeded, and chopped green peppers 

-1 chopped onion 

Steps: 

1-Place brown rice and water in a rice cooker and cook. 

2-Heat olive oil in a frying pan till bubbling. Add adobo seasoning. 

3-Add chopped onions and peppers to the frying pan and stir for 10 minutes. 

4-Add the cooked rice to the frying pan and stir for 10 minutes or until steam rises from the frying pan. 

If you do not like adobo seasoning, you can also use Creole Seasoning or Old Bay Seasoning to make this dish. 

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

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Shrimp Adobo Rice Recipe by Ruth Paget

Shrimp Adobo Rice Recipe Created by Ruth Paget 

You need a rice cooker to make this recipe. 

Serves 4 

Ingredients: 

-3/4 cup brown rice or enriched white rice 

-2 cups water 

-1/4 cup olive oil 

-1 teaspoon adobo seasoning 

-1 cup cooked, shelled, and roughly chopped shrimp 

Steps: 

1-Prepare rice in a rice cooker. 

2-Heat olive oil in a frying pan. When the olive oil bubbles, add the adobo seasoning and the shrimp. Stir for rice and shrimp for 5 minutes to heat and season the shrimp. 

3-Add cooked rice to the shrimp in the frying pan. Turn the rice and shrimp until steam rises – about 10 minutes. 

If you don’t like adobo seasoning, you can also use Creole Seasoning or Old Bay Seasoning for this dish. 

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

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Lettuce Tea Sandwich with Tuna-Horseradish Spread Recipe by Ruth Paget

Lettuce Tea Sandwich with Tuna-Horseradish Spread Recipe by Ruth Paget 

I use a 3-cup Pyrex glass container to make the tuna-horseradish spread. 

Serves 2 

Ingredients: 

-2 tablespoons horseradish 

-2 tablespoons mayonnaise 

-1 (5-ounce) can drained tuna 

-2 teaspoons dill weed 

-4 slices 9-grain toast or whole wheat toast 

-1 cup washed and dried baby greens 

Steps: 

1-Mix the horseradish and mayonnaise together in the bottom of the Pyrex glass container. Add the tuna and thoroughly blend. 

2-Add half the dill weed to the mixture and blend. Sprinkle the remaining dill on top of the mixture. Refrigerate until ready to use. 

3-Place toast halves on a plate. Spread each half with w ¼ of the tuna-horseradish spread. 

4-Place ½ of the lettuce on two toast halves. Cover with the other halves and press down. 

Serve with Yorkshire Red tea. 

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

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California Refried Rice Recipe by Ruth Paget

California Refried Rice Recipe by Ruth Paget 

I use a small rice cooker to make the cooked rice for this recipe. 

Serves 6 

Ingredients: 

-1/4 cup olive oil 

-2 beaten eggs 

-1 (8.5-ounce) can drained green peas 

-2 cups cooked brown rice 

-1 cup chopped cooked shrimp or chicken (optional) 

-salt to taste 

-sesame oil for seasoning 

Steps: 

1-Heat olive oil. Add beaten eggs and scramble. 

2-Add peas, rice, and shrimp or chicken and turn until sizzling hot. 

3-Sprinkle with salt and sesame oil at the table for seasoning. 

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

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Bean Salad in Tomato-Anchovy Sauce Recipe by Ruth Paget

Bean Salad with Tomato-Anchovy Sauce Recipe by Ruth Paget 

I use a 3-cup Pyrex glass container to make this recipe. 

Serves 2 

Ingredients: 

-1 tablespoon tomato paste 

-1 tablespoon garlic paste 

-2 tablespoons lemon juice 

-1 tablespoon olive oil 

-1 (2-ounce) can of anchovies packed in olive oil 

-1 (15.5-ounce) can of cannellini beans 

-2 teaspoons oregano 

-2 teaspoons capers (optional) 

Steps: 

1-Mix tomato paste, garlic paste, lemon juice, and olive oil together in the bottom of the Pyrex dish. 

2-Place anchovies in the bottom of the Pyrex dish. Cut anchovies into thirds across the body and thoroughly mix the anchovies to coat them with the tomato sauce. 

3-Rinse the beans in a strainer to remove milky canning liquid. Places beans in the Pyrex container and turn to thoroughly coat with the tomato and sardine mixture. 

4-Sprinkle the oregano on top of the bean and anchovy mixture. Sprinkle capers on top of the oregano. Serving suggestions: Mix the bean and anchovy salad with lettuce or with cooked pasta. 

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

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Sardine-Bean Salad in Horseradish Sauce Recipe by Ruth Paget

Sardine-Bean Salad in Horseradish Sauce Recipe Created by Ruth Paget 

I make this recipe in a 3-cup Pyrex glass container. 

Serves 2 

Ingredients: 

-1 tablespoon horseradish 

-1 tablespoon mustard 

-2 tablespoons lemon juice 

-1 tablespoon olive oil 

-1 (4.475-ounce) can sardines packed in olive oil 

-1 (15.5-ounce) can cannellini beans 

-2 teaspoons dill weed 

-4 teaspoons capers 

-1 teaspoon salt 

Steps: 

1-Mix horseradish, mustard, lemon juice, and olive oil together in the bottom of the Pyrex dish. 

2-Use a sharp knife to cut sardines into 4 pieces across the body. Use knife to place the sardines in the Pyrex dish. Mix sardines with the horseradish sauce until thoroughly coated. 

3-Wash beans in a strainer to remove cloudy liquid. 

4-Place beans in Pyrex dish and turn with sardines to thoroughly coat with horseradish sauce. 

5-Sprinkle dill weed on top of sardines and beans. Then, sprinkle capers on top of sardines and beans along with salt. 

Serve with green salad, whole wheat toast, and Yorkshire Red tea. 

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

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Avocado Salad Recipe by Ruth Paget

Avocado Salad Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-3 peeled, seeded, and sliced avocados 

-1 cup bean sprouts 

-1/4 cup sliced pimiento 

-1/2 cup sliced black olives 

-1/2 cup finely chopped chives 

-1/2 cup French dressing 

Steps: 

1-Combine all the ingredients with the dressing. 

2-Serve on 6 individual plates as soon as possible so the avocado does not discolor. 

(A Royal Oak, Michigan recipe) 

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

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French Toast Recipe by Ruth Paget

French Toast Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-6 slices of bread 

-3 beaten eggs 

-2 cups milk 

-1/2 cup sugar 

-butter for frying toast 

Steps: 

1-Slice bread in half diagonally. 

2-Mix eggs, milk, and sugar together. 

3-Dunk bread halves in milk-egg mixture. 

4-Fry bread halves till brown. Serve French toast with syrup or sliced, sugared strawberries. 

(A Monterey County California Recipe) 

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

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Welsh Rarebit Sauce Recipe by Ruth Paget

Welsh Rarebit Sauce Recipe by Ruth Paget 

A beer economy recipe, especially if you serve this sauce over toast made with spent grain from the beer making process. The Tuck Box Restaurant in Carmel-by-the-Sea, Califronia serves Rarebit Sauce to prepare you for a day of touring. 

Serves 6 

Ingredients: 

-3 tablespoons butter 

-1/4 cup flour 

-1 teaspoon mustard 

-1 teaspoon salt 

-1 teaspoon pepper 

-1 teaspoon cayenne 

-2 cups stale ale beer 

-1 pound grated cheddar cheese 

-6 slices of bread 

Steps: 

1-Melt better in a saucepan. Blend in flour, mustard, salt, pepper, and cayenne. 

2-Gradually add beer. Cook and stir over medium heat until the mixture comes to a boil is slightly thickened. 

3-Add cheese and continue cook. Stir constantly until the sauce is thickened. 

Serve over toast points (toast cut in half on a diagonal) that are lined up like French toast on an oval serving platter. Sprinkle freshly chopped parsley down the center of the toast. 

(A Monterey County California Recipe) 

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

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Endive Salad Recipe Created by Ruth Paget

Endive Salad Recipe Created by Ruth Paget

If endive had been available in Detroit (Michigan) when I was a teen, I would have eaten it all the time for its flavor.  I learned about it when I lived in Paris (France) and cook with it now whenever I get the chance.

This salad is a meal in itself.  I use American products to make it, because they are less expensive than European ones and still taste good. 

Serves 4

Ingredients:

-4 endive heads with stem cut off, leaves separated and washed, and chopped into ½-inch squares

-I pound crisp and crumbled cooked bacon (It takes about 20 minutes to fry bacon up this way.)

-1 cup blue cheese such as Maytag blue

-3/4 cup heavy cream

Steps:

1-Mix endive pieces and crumbled bacon together.

2-Mix blue cheese and cream together.

3-Combine the endive-bacon mixture with the dressing.

Serve with your favorite toast.

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

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