Baked Fish with Potatoes Recipe Created by Ruth Paget

Baked Fish with Potatoes Recipe Created by Ruth Paget

You can use frozen white fish, salmon, or tuna fillets to make this weekday fish dinner.

You will need a metal casserole with a cover to make this dish.

Serves 4

Preheat oven to 500 degrees Fahrenheit

Ingredients:

-2 tablespoons olive oil

-2 large, peeled, and chopped onions

-1 teaspoon dry garlic

-1/4 cup water or white wine

-4 frozen fish fillets

-2 large, peeled, and sliced potatoes

-2 tablespoons Italian seasoning

-1 cup cream (optional)

Steps:

1-Sauté onions and garlic in a frying pan for 5 minutes.  Add water or white wine to the onion mixture.

2-Place half of the onion mixture in the metal casserole.  Place fish fillets on top of the onion mixture.  Place potato slices around the fish fillets.

3-Place the other half of the onion mixture on top of the fish fillets and potato slices.  Sprinkle with the Italian seasoning.

4-Cover the casserole and bake for 1 hour.

Add cream to the onion mixture to make a cream sauce for the fish and potatoes, if desired.

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

Click here for:  Ruth Paget's Amazon Books

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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

Click here for:  Ruth Paget's Amazon Books

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Cream of Brussels Sprouts Soup Recipe Created by Ruth Paget

Cream of Brussels Sprouts Soup Recipe Created by Ruth Paget

I steam Brussels sprouts for 30 minutes to cook them for this recipe.  A topping of crisp, fried bacon tastes great on this soup, but is not necessary.

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

-16 Brussels sprouts that have been steamed for 30 minutes

-1 (32-ounce) container chicken broth

-32 ounces water

-1/4 cup quinoa flour

-1 cup cream

Steps:

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

2-Add Brussels sprouts, chicken broth, water, and quinoa flour to the soup pot.

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

4-Let soup cool.  Insert an immersion blender and purée the soup to a smooth consistency.

5-Reheat the soup and stir in the cream.

Serve with crumbled crackers.

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

Click here for:  Ruth Paget's Amazon Books

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Cream of Celery Soup Recipe Created by Ruth Paget

Cream of Celery Soup Recipe Created by Ruth Paget

One of Monterey County California’s top ten crops is celery.  (More than 100 crops are grown in Monterey County).  I consider this soup super easy to make, if you have time and an immersion blender.

Serves 4

Ingredients:

-2 tablespoons olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-8 to 10 washed and trimmed stalks celery. 

-1 (32-ounce) container chicken broth

-32 ounces water

-1/4 cup quinoa flour

-1 cup cream

Steps:

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

2-Add chicken broth, water, and quinoa flour to the soup pot.

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

4-Remove soup from heat and let cool.  Insert an immersion blender and purée the soup till it is smooth.

5-Stir in the cream and warm the soup before serving.

A sprinkle of paprika looks good on this soup.

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

Click here for:  Ruth Paget's Amazon Books

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Avocado-Salsa Cold Soup Recipe Created by Ruth Paget

Avocado-Salsa Cold Soup Recipe Created by Ruth Paget

This savory soup is super easy to make and packed with vitamins and anti-oxidants. 

Serves 4

Ingredients:

-4 large peeled and seeded avocados that are cut in small cubes

-4 cups of your favorite salsa

-1 (15-ounce) can of drained corn

-1 (32-ounce) container of chicken broth

-32 ounces water

-1 chopped serrano pepper

Steps:

1-Mix avocados, salsa, chicken broth, water, and Serrano peppers together.

2-Chill soup for 1 hour

Serve with sour cream, if desired.

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

Click here for:  Ruth Paget's Amazon Books

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