Lentil Soup Recipe by Ruth Paget

Lentil Soup Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-3 tablespoons olive oil 

-1 onion, chopped 

-1 tomato, chopped and seeded 

-2 carrots, chopped 

-1 (15-ounce) can lentils, rinsed and drained 

-1 (32-ounce) container chicken broth 

-8 cups water 

Steps: 

1-Sauté onion, tomatoes, and carrots in olive oil for 10 minutes in a pot. 

2-Add lentils, chicken broth, and water to the pot. 

3-Bring soup to a boil and let boil for ½ hour or until carrots are soft. 

4-Remove soup fro heat. Insert an immersion blender and purée the soup. 

Source: Ruth Paget – California 2023 

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

Click for Ruth Paget's Books

Navy Bean Soup Recipe by Ruth Paget

Navy Bean Soup Recipe by Ruth Paget 

Serves 4 

Ingredients:  

-3 tablespoons olive oil 

-1 onion, chopped 

-5 carrots, chopped 

-3 celery stalks, chopped 

-1 (15-ounce) can Navy or Great Northern White Beans 

-1 (32-ounce) container chicken broth 

-8 cups water 

Steps: 

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

2-Add Navy beans, chicken broth, and water. 

3-Bring soup to a boil and let boil for ½ hour. 

4-Remove soup from heat. Use an immersion blender to purée the soup. 

Source: Ruth Paget – California 2023 

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

Click for Ruth Paget's Books

Sherry Chicken Recipe by Ruth Paget

Sherry Chicken Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-4 chicken breasts pounded thin 

-3 tablespoons butter 

-3 tablespoons olive oil 

-1/2 cup sweet sherry 

-1 bunch chopped parsley for garnish 

Steps: 

1-Sauté chicken breasts in butter and olive oil for 4 minutes on each side or until thoroughly cooked. 

2-At the end of the cooking time, add the sherry and coat the chicken breasts. Allow the chicken breasts to turn golden. 

3-Place on a serving platter and pour over the sherry sauce. Garnish with chopped parsley and serve immediately. 

Source: Ruth Paget – California 2023 

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

Click for Ruth Paget's Books

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