Chili Con Carne Recipe Created by Ruth Paget

Chili Con Carne Recipe Created by Ruth Paget

“Con carne” means “with meat” in Spanish.  I often ate chili con carne on Coney Island hot dogs as a teen in Detroit (Michigan).  There was a Coney Island chain that had an outlet in the Renaissance Center next to where I went ice skating at Hart Plaza.  I loved eating these and Greek food in downtown Detroit.  My version at home had even more calories in it.

Serves 4

Ingredients:

-1 pound hamburger meat with some fat

-1 large, peeled, and chopped onion

-1 (12-ounce) can tomato sauce or tomato soup

-1 (12-ounce) can diced tomatoes

-2 cups water

-1 cup grated Colby cheese

-1 cup sour cream

Steps:

1-Brown hamburger meat with onions.  No pink should remain in the meat.

2-Add tomato sauce, pinto beans, diced tomatoes, and water.

3-Mix the stew and heat for 30 minutes.

Serve with shredded Colby cheese and sour cream on the side.

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

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Chili Mac Stew Recipe Created by Ruth Paget

Chili Mac Stew Recipe Created by Ruth Paget

This stew makes excellent use of ground beef with a little fat in it.  I ate this all the time when I was a teen in Detroit (Michigan) after ice skating at Hart Plaza on the riverfront by the Renaissance Center.

Serves 4

-1 pound hamburger meat

-1 large chopped onion

-1 (12-ounce) can tomato sauce or tomato soup

-1 (12-ounce) can pinto beans

-1 (12-ounce) can diced tomatoes with green pepper

-1 (14.5-ounce) can drained corn

-2 cups water

-1 cup cooked macaroni pasta (Muellers is great for this dish)

-1 cup shredded Colby cheese

Steps:

1-Brown hamburger meat with onions.  No pink should remain in the hamburger meat.

2-Add tomato sauce pinto beans, diced tomatoes with green peppers, drained corn, and water.

3-Mix stew and heat for 30 minutes.

4-Add cooked macaroni pasta and heat for 5 minutes more.  Serve in individual bowls with grate cheese on top.

I use Monterey Jack instead of Colby now that I live in Monterey County California.

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

Click here for:  Ruth Paget's Amazon Books

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Clam Flavored Tomato Soup Recipe Created by Ruth Paget

Clam Flavored Tomato Soup Recipe Created by Ruth Paget

I made Spanish gazpacho all the time when I lived in Norfolk, Virginia and could get lush, ripe tomatoes in the summer.  I live closer to San Francisco now and the weather is cooler, so I use Clamato™ with clams and tomatoes to make gazpacho.  I call this Clam Flavored Tomato Soup, because it is not gazpacho despite similar ingredients.

Serves 4

Ingredients:

-2 (14.5-ounce) cans diced tomatoes with green peppers

-1 peeled and sliced red onion

-1 peeled and seeded cucumber

-3 seeded and chopped sweet peppers (red, yellow, and green)

-1/4 cup wine vinegar

-1/4 cup olive oil

-2 cups Clamato™

-chopped green onions for garnish (optional)

Steps:

1-Place tomatoes, red onion, peppers, red wine vinegar, and olive oil in a blender.

2-Pulse the blender to mix vegetables into a pulp.

3-Pour Clamato™ into the blender and pulse to obtain a smooth purée.

Serve this soup chilled and sprinkle green onions on top of soup (optional).

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

Click here for:  Ruth Paget's Amazon Books

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Pea Soup Recipe Created by Ruth Paget

Pea Soup Recipe Created by Ruth Paget

This is a super easy soup recipe when you use canned peas.  Frozen peas work well as well. 

You will need an immersion blender to make this recipe.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-1 (12-ounce) can peas with juice

-1 (32-ounce) container chicken broth

-32 ounces water

-1/4 cup chopped prosciutto

-1 cup cream

Steps:

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

2-Add peas with juice, chicken broth, and water to the soup pot.

3-Bring soup to a boil and let boil for 5 minutes.  Remove soup from heat and let cool.  Insert an immersion blender and purée the soup until it is smooth.

4-Stir in the prosciutto and cream.

Serve with your favorite toast.

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

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Lemon-Turkey Soup Recipe Created by Ruth Paget

Lemon-Turkey Soup Recipe Created by Ruth Paget

Greek avgolemono lemon chicken soup was the inspiration for this soup, but it morphed into a Chinese egg drop soup in my hands with the addition of cream.  However, it tastes great on a winter day with icy rain coming down.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-1 cup cubed previously cooked turkey breast

-1 (32-ounce) container chicken broth

-1/2 cup lemon juice

-32 ounces water

-1 beaten egg

-1 cup cream

Steps:

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

2-Add turkey pieces, chicken broth, lemon juice, and water.

3-Bring to a boil and let boil for 10 minutes.

4-Remove soup from heat and stir in the beaten eggs.

5-Mix in the cream and serve.

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

Click here for:  Ruth Paget's Amazon Books

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