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Saturday, September 30, 2023

Microwave Sweet Potato Recipe by Ruth Paget

Microwave Sweet Potatoes Recipe by Ruth Paget 

Sweet potatoes have a lot of nourishment for a comparatively low price. They are an easy side dish to prepare in the microwave. 

1 sweet potato per person 

Steps: 

1-Peel and cut sweet potatoes into bite-sized pieces. 

2-Place sweet potatoes in a microwave-safe bowl with ½ cup of water and 1 tablespoon of butter per potato. Sprinkle the top of the potatoes with cinnamon. 

3-Loosely cover the bowl and microwave for 6 to 8 minutes. Pierce the sweet potatoes to test for tenderness. When you are done with the microwave cooking, spoon the sauce over the sweet potatoes and serve hot. 

Source: Ruth Paget – California 2023 

By Ruth Paget – California 2023


Click for Ruth Paget's Books




Leftover Turkey or Chicken Soup Recipe by Ruth Paget

Turkey or Chicken Soup Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-3 tablespoons olive oil 

-1 large chopped onion 

-3 chopped celery stalks 

-5 chopped carrots 

-1 or 2 cups of cooked turkey or cooked chicken 

-1 cup pasta or ½ cup rice or quinoa 

-32-ounce container of chicken broth 

-8 cups water 

Steps: 

1-Sauté onions, celery, and carrots in olive oil for 10 minutes. 

2-Add turkey or chicken cubes, pasta, chicken broth, and water. 

3-Bring soup to a boil and let boil for 30 minutes. Check doneness of the pasta and let boil a little longer, if needed. Pasta should be soft. 

Source: Ruth Paget – California 2023 

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


Click for Ruth Paget's Books




Tropical Fruit Smoothie Recipe by Ruth Paget

Tropical Fruit Smoothie Recipe by Ruth Paget 

Serves 2 

Ingredients: 

-1 cup heavy cream 

-3 cups frozen tropical fruit chunks, slightly thawed 

-1/2 cup sugar (optional) 

Steps: 

1-Place cream in blender followed by slightly thawed tropical fruit chunks and sugar, if using. 

2-Blend to shake stage. 

Enjoy cold. 

Source: Ruth Paget – California 2023 

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


Click for Ruth Paget's Books




Sautéed Brussels Sprouts Recipe by Ruth Paget

Sautéed Brussels Sprouts Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-3 cups shaved Brussels sprouts 

-3 tablespoons olive oil 

-2 tablespoons balsamic vinegar 

-3 tablespoons Parmesan cheese 

Steps: 

1-Place Brussels sprouts in a pan with the olive oil and sauté them for 10 minutes. 

2-Add balsamic vinegar to the pan and turn the Brussels sprouts to coat them with the balsamic vinegar.  

3-Sprinkle Parmesan cheese on the Brussels sprouts and turn them to slightly melt the Parmesan cheese. 

Serve hot. 

Source: Ruth Paget – California 2023 

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


Click for Ruth Paget's Books




Friday, September 29, 2023

Easy Bean Spread Recipe by Ruth Paget

Easy Bean Spread Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (15-ounce) can cannellini beans or other beans, rinsed

-1/2 onion, coarsely chopped 

-3 celery stalks, coarsely chopped 

-4 baby carrots, finely chopped 

-3 tablespoons olive oil 

-1/4 cup water or more as needed 

-salt and pepper to taste 

Steps: 

1-Place all ingredients in a food processor and pulse to desired consistency. You may need to scrape down the side.  

Source: Ruth Paget – California 2023 

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


Click for Ruth Paget's Books




Shrimp and Avocado Salad Recipe by Ruth Paget

Shrimp-Avocado Salad Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 pound raw spinach with stems removed 

-2 avocadoes, peeled and chopped 

-2 cups chopped shrimp without shells 

-vinegar and oil dressing 

Steps: 

1-Chop spinach coarsely and place in a large salad bowl. 

2-Place avocadoes and shrimp on top of spinach. 

3-Pour dressing over the salad and toss lightly. 

Source: Ruth Paget – California 2023 

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


Click for Ruth Paget's Books




Cantaloupe with Prosciutto Recipe by Ruth Paget

Cantaloupe with Prosciutto Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 cantaloupe peeled with seeds removed and cut into fourths 

-12 slices San Daniele ham 

Steps: 

1-Cut each cantaloupe quarter into 3 slices to make 12 slices total. 

2-Wrap each cantaloupe slice with a slice of San Daniele ham.  

Serve with a chilled, sweet white wine. 

Source: Ruth Paget – California 2023 

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


Click for Ruth Paget's Books