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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Greek Food in Marietta, Georgia by Ruth Paget

Greek Food in Marietta, Georgia by Ruth Paget 

When my husband Laurent and I visit Atlanta (Georgia), we always make at least one trip to Marietta Diner, located north of Atlanta by Kennesaw State University and Dobbins Air Force Base. Marietta Diner has an extensive all-American menu, which is popular with Atlanta Braves fans, military personnel, and students alike. 

However when I go to Marietta Diner, I study their menu and specials to look for Greek food, which hearkens back to my student days in Detroit and Chicago. 

I have been able to order delicious Greek meals like the following with the specials menu: 

For me – 

Greek pasta, which came with soup. The soup I ordered was naturally Greek, avgolemono, lemon-egg soup. Avgolemono soup is made with onions, rice, chicken stock, shredded chicken breast, eggs, and lemon juice. It is a sour cold fighter, which I like warm or room temperature. 

The Greek pasta was made with al dente penne pasta, melted feta cheese, sliced sun-dried tomatoes, small black olives, and bite-sized grilled chicken. The Greek pasta was salty and sour and perfect in Atlanta’s sweltering summer heat. 

For Laurent – 

A gyro (pronounced ‘yeer-o’) platter, which came with spanakopita (feta and spinach pie squares in buttered phyllo dough) and garlic fries. A gyro is shaved and roasted beef and pork served in pocket pita bread along with tomato, onion, and cucumber-yogurt (tzatziki) spread. The gyro disappeared. Laurent let Ruth, who likes vegetarian food, have the spanakopita. 

For dessert – 

A yummy baklava with rich lemon custard in the center of nutty layers of butter rich phyllo dough that were doused in honey. 

We ate this delicious meal for $44 and had leftovers to take home. We made 4 meals out of what we ordered, which averaged $11 each. I thought that was a pretty great price for Greek Isles food.

Marietta Diner 306 Cobb Parkway SE South 

Marietta, Georgia 

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

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Nebraska Riches by Ruth Paget

Nebraska Riches by Ruth Paget 

Followers of college football know that the Nebraska cornhuskers represent a state full of corn and are pretty great players, but how rich can corn make you, really? 

Plenty, if ethanol, a fuel based on corn, becomes part of energy security for the United States and an export product for the country. In 2021, E15, a fuel with 15% ethanol, sold 814 million gallons according to the Renewable Fuels Association. This same organization reports that President Biden authorized that this fuel can be sold year-round in 2022, which will likely increase sales. 

Corn is also grown in Nebraska to feed the premium, black-skinned Angus cows that you can see from Interstate 80. Omaha Steaks runs a reliable delivery service. For years, my sister and brother-in-law have sent a Christmas order to my family that lasts till Easter. We eat red meat once a month to follow the Mediterranean Diet as closely as possible. (Sometimes I substitute Kentucky Fried Chicken for red meat reflecting my father’s Appalachian heritage.) 

Billboards along Interstate 80 advertise corn whiskey now. I think whiskey tastings with meals might be a good way to sell this product like they do in Irish bars. A country cure for colds uses whiskey for adults. The recipe follows: 

-1/2 to ¾ cup warm whiskey 

-juice of 1 to 2 lemons 

-1 to 2 tablespoons honey 

 Stir and drink while warm. 

This cure might not solve your illness, but will probably produce a bowel movement and sleep for a few hours to get you in shape to go to a doctor in town. 

Corn has significant amounts of Vitamin C and antioxidants, which help strengthen the immune system according to webmed.com. 

Along with popcorn, tortillas, and cornflakes, that makes seven good reasons why corn can be a source of wealth. If you do not plant a lot of corn and raise prices, farmers can efficiently sell corn to lead prosperous lives and protect independent farms. (If OPEC – Oil Petroleum Exporting Countries – can do this, why not corn farmers.) 

You see a lot of independent farms driving from one side of Nebraska to the other, the Western border of the state touches Wyoming. In the east, the land gently rolls and begins to rise in the west as foothills of the Rockies. Banks of sod appear. The Platte River follows most of Interstate 80 in the west and retains the history of French exploration in the area. (Platte meats flat.) 

We stopped in Sidney, Nebraska for an overnight stay from our road trip from Wisconsin to Monterey, California. We ate dinner at the 3 Margaritas Restaurant. I had a dish called Enchiladas Divorciadas. They are supposed to be divorced, because each cheese enchilada had a different sauce. One sauce was a green one made with tomtillo tomatoes. A bitter-sweet orange sauce tasted as if it were made with Seville oranges and paprika. A third sauce was a tangy sour cream. Spicy refried beans and rice flavored with pequin peppers rounded out my great meal. I highly recommend this restaurant for the fresh and delicious food. (There is a gas station nearby to make this a nice lunch or dinner spot.) 

The next day, I ate a country breakfast with biscuits and gravy, two 3-inch summer sausages, scrambled eggs, and bacon. I waddled out of the hotel with a coffee with milk, which is what I usually have at home. 

I loved the food and people in Nebraska, especially 3 Margaritas. 

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

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Scenic Iowa by Ruth Paget

Scenic Iowa by Ruth Paget 

One of the most scenic spots my family drove through on the way to Wisconsin from California this summer was Dubuque, Iowa. Dubuque sits on the Mississippi River and has a bridge you cross over to arrive in Wisconsin. There is an island in the middle of the river, which makes the Mississippi seem not so wide. The river serves as a border between Iowa and Wisconsin. 

The bridge leads you past Dubuque’s small forest of red brick and white washed church spires. The Dubuque County Courthouse is slightly taller than the church spires and topped off with a gold dome. 

Dubuque is named after Julien Dubuque (1762 – 1810), who came from Quebec, Canada. He was one of the first European settlers in the Dubuque area. He was granted rights by the local Native American tribe to mine lead in 1788. 

Nationally, Iowa is more famous as independent farm country. One of Iowa’s most famous products is tangy, Maytag blue cheese, which seeks to compete with the famous blue cheeses of France (Roquefort) and Italy (Gorgonzola). 

I wish Iowa had regional product stores along the highway like the French do to promote French products. I think items that might sell include: Maytag blue cheese, honey, country breads, summer sausage, cupcakes, herbal teas, metal and tile hot dish holders for the table, hot pads, jams and jellies, and various pickles. 

We took a few detours through business districts in small town Iowa. I played a housing game I did as a child when I did road trips through the Midwest with my mom. I tried to guess the kind of professions people had and where they lived by the kind of house they lived: 

-red brick houses = Main Street businesses = town business owners 

 -white clapboard houses = country dwellers = people who make money on agriculture 

 -stone houses = town dwellers = lawyers, doctors, professors, and city hall people = afternoon tea drinkers 

Country dwellers in Iowa are famous for their artistic barns with barn art above their barn doors showing a four-part design with blue, green, and red hearts in each quadrant and yellow lines separating the quadrants. 

When we traveled, the corn surrounding these barns was 12 inches high. There were also many fallow fields left untilled to naturally regenerate soil nutrients. 

When we passed Iowa City, we did an “All Hail University of Iowa Writing Program” for producing great American writers like Jane Smiley, who lives in Monterey County California. 

We passed the Amana Colonies, which were a self-sustaining and communal religious colony set up by German immigrants in the 19th century. The colony ended when the Depression began in the 1930s. The Amana Colony is a tourist center today and might interest anthropologists and economists alike. 

Driving though Iowa was nostalgic and future-oriented at the same time. Farming has become easier with technology. As a sign of prosperity, farmers lined up their neatly rolled hay in plastic-covered rows by the side of the highway along with their farm implements. They had already gotten a lot of work done in June as we rolled by. 

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

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DeForest, Wisconsin Trip by Ruth Paget

DeForest, Wisconsin Trip by Ruth Paget  

My California family set out by car for a road trip to DeForest, Wisconsin for a Sawle Family Reunion from June 8 – 16, 2022. We drove through the states of Nevada, Utah, Wyoming, Nebraska, and Iowa. 

DeForest sits immediately off Interstates 90 and 94, north of university town Madison, Wisconsin on the way to tourist town Wisconsin Dells. DeForest is a good stop for tourists from Chicago. There are many fast food chains by the highway and Ehlenbach’s German Food and Gift Shop. 

My favorite fast food is the Wisconsin chain called Culver’s, which sells fish fry dinners everyday with 2 or 3 pieces of cod, coleslaw, a yeasty bun with butter, and crinkly fries that fill the bottom of the dinner tray. Drinks for this special are extra. Butter burgers are Culver’s main item along with daily ice cream specials – dairy land products from America’s Dairy Land. 

I lived in DeForest three years and think they did some nice things to promote local businesses and civic services. The local chamber of commerce offered a welcome wagon service that they presented to you at home or in a local food outlet. A chamber representative introduced me to local businesses like the video store, supermarket, movie theatres, library programs like summer reading and literacy programs, and farmers’ markets. The chamber representative gave me some coupons as a “welcome to the neighborhood.” I became a quick part of the community by becoming a literacy volunteer for a French woman in town. 

Ace Hardware is a business of longstanding that has gone into the food business. Besides tools, their billboard out front advertises Brat Party Kits. (Brats are bratwurst sausage.) The kits no doubt come with buns, German potato salad, coleslaw, maybe a pasta salad, and charcoal and grills, if you need them. 

About ten minutes west of DeForest in Waunakee are two good restaurants that tourists might also like – Cuco’s Mexican Restaurant and Rex’s Innkeeper. The Sawle Family Reunion was held at Rex’s, which features various kinds of steak and prime rib and excellent seafood with a soup and salad bar and yeasty buns and whipped Wisconsin butter. 

Across the street from Rex’s is Cuco’s. I like their tangy Mexican cheese enchiladas verdes with green tomatillo tomato sauce and pulled pork (carnitas) on top with beans and rice on the side. 

We did some tourism around DeForest, too, visiting towns that Laurent worked in when he was a representative for the U.S. Chamber of Commerce from 1994 – 1996. 

In Portage, red brick Main Street bars are now wine bars that also sell chocolate, cheese, and gifts. Hot and humid summers make Wisconsin good wine growing territory. 

At the outlet malls in Johnson Creek going towards Milwaukee, there are still good deals and lots of parking. At the Pine Cone Restaurant, you can eat breakfast and fish fry all day. 

In Sun Prairie, there is now a halal market that sells meat and fine produce. There are miles of barns here that the artist Georgia O’Keefe painted in her youth. The corn in the area is used to feed dairy cows. 

In Madison, we made a pilgrimage to Metcalf’s Market to buy pancetta, Maytag Blue Cheese from Iowa, and oblong country loaves of bread to toast for breakfast. 

We ate well in Wisconsin, but left the excellent craft brewery beers to the Wisconsin cousins. 

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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