Tomato and Blue Cheese Hors d'oeuvres Recipe Created by Ruth Paget

Tomato and Blue Cheese Hors d’oeuvres Recipe Created by Ruth Paget

When I lived in Detroit (Michigan) as a teenager, I thought canned tomatoes were absolutely sunshine in aluminum during harsh winters. 

You can use any kind of bread for your toast, but it is nice to know that even white bread with tomatoes is a vegetarian protein combination.

Serves 4

Ingredients:

-1 (14.5-ounce) can drained diced tomatoes

-1/4 cup blue cheese dressing

-1/4 cup chipped blue cheese

-8 slices toast

Steps:

1-Mix tomatoes, blue cheese dressing, and blue cheese together.

2-Spread salad dressing on toast and cut in fourths.

Serve with a somewhat sweet chardonnay musqué as a nice starter for a main dish with fish.

Bon Appétit!

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

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Baked Fish with Tomatoes Recipe Created by Ruth Paget

Baked Fish with Tomatoes Recipe Created by Ruth Paget

I made this dish in Detroit (Michigan) as a teen.  I liked how I could forget it and do homework while the apartment smelled like summer as snowflakes fell outside. 

This recipe is made for using frozen fish.  You will need a covered metal casserole to make this dish.

Serves 4

Preheat the oven to 500 degrees Fahrenheit.

Ingredients:

-2 tablespoons olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-4 frozen white fish fillets

-2 large, peeled, and chopped Idaho potatoes

-1 (14.5-ounce) can diced tomatoes with green peppers

-2 tablespoons water or white wine

-2 tablespoons Italian seasoning

-1 cup cream (optional)

Steps:

1-Sauté onions and garlic in olive oil for 5 minutes.  Add water or white wine to the onion mixture and stir.

2-Place the onion mixture in the casserole.  Place fish fillets in the casserole.  Place potato slices around the fish.

3-Pour the diced tomatoes and green peppers on top of the fish fillets and potatoes.   Sprinkle the Italian herbs on top of the diced tomatoes.

4-Cover the casserole and bake for 1 hour.

5-Mix cream with onion mixture and tomatoes for a cream sauce, if desired.

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

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Cream of Tomato Soup Recipe Created by Ruth Paget

Cream of Tomato Soup Recipe Created by Ruth Paget

This is another super easy soup recipe that does not even require an immersion blender to make.  I love canned tomatoes for making summer soup possible at any time.  Tomatoes and macaroni are a vegetarian protein combination.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-1 (15-ounce) can diced tomatoes with their juice

-2 tablespoons tomato paste

-1 (32-ounce) container chicken broth

-1 cup elbow macaroni

-2 tablespoons Italian seasoning

-32 ounces water

-1 cup cream

Steps:

1-Sauté the onions and garlic in olive oil in a soup pot.

2-Add diced tomatoes, tomato paste, chicken broth, water,, Italian seasoning, and macaroni to the soup pot.

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

4-Stir in the cream and serve.

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

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Fish-Tomato Soup Recipe Created by Ruth Paget

Fish-Tomato Soup Recipe Created by Ruth Paget

Frozen, unbreaded fish fillets can be used to make this soup.  If the fish is half thawed, it is easier to cut it into cubes.

Serves 4

Ingredients:

-2 tablespoons olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-4 unbreaded, frozen fish fillets cut into cubes

-1 (12-ounce) can diced tomatoes

-1 cup macaroni pasta

-2 tablespoons tomato paste

-8 cups water

-1 tablespoon Italian seasoning

Steps:

1-Sauté onions and garlic in olive oil for 5 minutes in a soup pot.

2-Add fish cubes, diced tomatoes, tomato paste, macaroni pasta, and water.

3-Bring soup to a boil and let boil for 30 minutes.  Pasta should be mushy not al dente.

Serve with garlic bread.

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


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Tomato-Egg Soup Recipe Created by Ruth Paget

Tomato-Egg Soup Recipe Created by Ruth Paget

Chef Lee’s Restaurant in Marina (California) used to do a Tomato-Egg Flower soup in the 1990s that I loved as a starter.  I recreated something similar at home that does not use the same ingredients and is more Italian than anything else.  It retains the nutritious egg in the recipe though.

Serves 4

Ingredients:

-1 (12-ounce) can chicken broth

-8 cups water

-2 tablespoons tomato paste

-1 cup macaroni pasta

-2 beaten eggs

-1 tablespoon oregano

Steps:

1-Place chicken broth, water, tomato paste, and pasta in a soup pot.

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

3-Remove soup from heat.  Mix in beaten eggs and oregano till they form threads.

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

Click here for:  Ruth Paget's Amazon Books

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