Sauteed Mushroom Hors d'Oeuvres Recipe Created by Ruth Paget

Sautéed Mushroom Hors d’Oeuvres Recipe Created by Ruth Paget

Sautéed mushrooms taste great on T-Bone steaks and on toast.  I eat this hors d’oeuvres with a pot of Red Rose® tea here in California made with wild brown mushrooms from Oregon or Canada. 

However, white mushrooms work fine like the champignons de Paris that are grown caves in France.  The caves in the Santa Lucia Mountains around Monterey County California might provide good sites for mushroom cultivation, too.

Serves 4

Ingredients:

-1 pound washed and chopped mushrooms

-2 tablespoons olive oil

-2 tablespoons butter

-1 teaspoon dry garlic

-1 tablespoon dry parsley

-4 slices toast

-1 cup grated white cheese

Steps:

1-Sauté mushrooms in olive oil and butter until the mushrooms have reduced down to ¼ their original size.  This will take about 15 – 20 minutes.

2-Mix cheese and parsley into the warm mushrooms.

3-Toast bread and place mushroom mixture on toast.  Cut toast into fourths. 

4-Place toast slices on a tray and serve.

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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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

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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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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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