Mushroom-Cheese Scrambled Eggs Recipe by Ruth Paget

Mushroom-Cheese Scrambled Eggs Recipe by Ruth Paget 

Serves 1 

Ingredients: 

-2 tablespoons olive oil 

-1 (4-ounce) can sliced mushrooms with juice 

-2 eggs, beaten 

-2 tablespoons Parmesan cheese 

-1/2 tablespoon Italian herbs 

Steps: 

1-Heat olive oil in a sauté pan. 

2-Add mushrooms and their juice to the beaten eggs and stir. Pour this mixture into the hot oil. 

3-Stir the egg mixture around for five minutes. 

4-Sprinkle on the Parmesan cheese and herbs. Stir for 1 minute and serve. 

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

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Green Bean-Tuna Salad Recipe by Ruth Paget

Green-Bean Tuna Salad Recipe by Ruth Paget 

Serves 2 

Ingredients: 

-1 (14.5 – ounce) can green beans, rinsed and drained 

-1 (5 – ounce) can tuna packed in water, drained 

-1 (15 – ounce) can cannellini beans or other white bean, rinsed and drained 

-1/4 cup vinegar and oil dressing 

Steps: 

1 – Mix the green beans, tuna, cannellini beans, and dressing together. 

Serve alone or over croutons, cold cooked rice, or cold elbow pasta. 

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

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Pea-Tuna Salad Recipe by Ruth Paget

Pea-Tuna Salad Recipe by Ruth Paget 

Serves 2 

Ingredients: 

-1 (14.5 – ounce) can peas, drained 

-1 (5 – ounce) can tuna packed in water, drained 

-1 (15 – ounce) can cannellini beans, rinsed and drained 

-1/4 cup vinegar and oil dressing 

Steps: 

1-Mix peas, tuna, cannellini beans, and dressing together. 

Serve alone or over croutons, cooked cold rice, or cooked cold elbow pasta. 

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

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Cheesy Pot Scrambled Eggs Recipe by Ruth Paget

Cheesy Pot Scrambled Eggs Recipe by Ruth Paget 

Serves 1 

Ingredients: 

-2 tablespoons olive oil 

-1 (10-ounce) can Ro-Tel Tomatoes and Green Chilies with Juice 

-2 to 3 eggs, beaten 

-3/4 cup shredded Colby or Cheddar cheese 

Steps: 

1-Heat olive oil in a sauté pan. 

2-Mix Ro-Tel tomatoes and green chilies with the beaten eggs. 

3-Pour the egg mixture in the hot oil. Stir for 5 to 10 minutes, depending on how moist you would like your eggs. 

4-Sprinkle the shredded cheese on the eggs and stir for 2 to 3 minutes. 

Ro-Tel tomatoes are very spicy. If you like spicy foods, this dish goes well with strong coffee or a Bloody Mary. 

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

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Scrambled Eggs with Feta Recipe by Ruth Paget

Scrambled Eggs with Feta Recipe by Ruth Paget 

Serves 1 

Ingredients: 

-2 tablespoons olive oil 

-1 zucchini cut in half moon slices 

-1 green pepper cut in squares 

-2 eggs beaten 

-1/2 cup crumbled feta cheese 

-1/2 tablespoon oregano 

Steps: 

1-Heat olive oil and place zucchini and peppers in the hot oil. 

2-Sauté vegetables for 5 minutes while stirring. 

3-Stir beaten eggs into the vegetables for 5 minutes. 

4-Add feta and oregano. Stir for 1 minute and serve. 

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

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Zucchini and Pepper Salad Recipe by Ruth Paget

Zucchini and Pepper Salad Recipe by Ruth Paget 

Serves 1 

Ingredients: 

-2 zucchini 

-1 red pepper

-3 tablespoons vinegar and oil dressing 

-3/4 cup crumbled feta cheese 

Steps: 

1-Cut ends off the zucchini. Cut zucchini in half lengthwise. Cut in half lengthwise again. Slice and place in a large bowl. 

2-Lay pepper flat on stem side after removing stem. Cut down the sides and remove seeds. Cut pepper into slices and then into squares. Place peppers on top of zucchini. 

3-Place cheese on top of the zucchini and peppers. Drizzle with dressing and lightly toss. Serve with toast, if desired. 

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

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Steamed Brussels Sprouts Recipe by Ruth Paget

Steamed Brussels Sprouts Recipe by Ruth Paget 

Serves 2 

Ingredients: 

3 cups raw, whole Brussels sprouts 

4 tablespoons vinegar and oil dressing 

3 tablespoons Parmesan cheese (optional) 

 Steps: 

1-Place a collapsible steamer in a pot. Fill the pot with water up to the bottom of the steamer. Turn burner on and cover pot to heat water while preparing the Brussels sprouts. 

2-Place a Brussels sprout on its side and cut it in half lengthwise. Do this with all the Brussels sprouts. 

3-Place Brussels sprouts halves in the open steamer. Cover pot and steam the Brussels sprouts for 15 minutes. 

4-After 15 minutes, place the Brussels sprouts in a bowl and drizzle 4 tablespoons of vinegar and oil dressing over them. Toss and serve. Add Parmesan cheese, if desired. 

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

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