Monthly Archives: April 2019

Cucumber Salad

Hi Guys, I have an easy salad for you to make.  Now that the weather is warming a nice fresh salad is always good.

This is a recipe that even my daughter loved and she is not really a salad eater, so I was very happy to learn that.  This will defiantly be a part of our salad menu going forward.

I altered this recipe to fit my taste so feel free to make it your own.  You can substitute the may for yogurt if you like.  I hope you give this recipe a try and let me know what you think.



1 English cucumber

1 Small red onion

1 medium tomato

1 tsp. dill

2 tbsp. mayonnaise

Salt and pepper to taste


Wash the tomato and cucumber and set aside.

You will need a air tight container for this salad to store in fridge.

Cut the onion into thin slices as best that you can and put into container.

Now dice the tomato into small pieces and add those to the container.

Slice the cucumber into 1/2 inch thick slices but not to thin then cut into moon shape, and add those slices and then put into the container.

Add in the dill and mayonnaise and give it a good stir.  Taste for salt and pepper and add if needed.

Ready to serve

Note:  I added the mayo in the salad when I was ready to eat it. The mayo may become runny and lose some of the flavor.


Tostones or Fried Plantains

Hi guys, I have a recipe that is one of my many favorite Puerto Rican foods.  This dish is so easy to make and very addicting.  Growing up in the Humboldt Park area in Chicago you can always find great Puerto Rican food.

This dish is great as a snack or side item along with rice and beans another favorite of mine.  I do have a video up on this on my channel Ruthycancook that I hope you go check out.

This is not the best picture but they are super yummy.




3 plantains

2-table salt

Water enough to soak plantains in

Oil for frying

Salt to taste


Cut the ends off of the plantain and then peel them using the seems to score down them.

Cut the plantains into slices and then put them into the salt water.

Let the plantains soak in the salt water for about 20 to 30 minutes and then dry them off with a paper towel.

Heat oil in pan until oil is hot and then add in the cut plantains but not over crowding the pan. Cook on each side for about 2 to 3 minutes slightly brown then turn them over and cook the other side for another 2 to 3 minutes.

Once done remove from pan and smash between two plates and then place them on a plate until done with smashing the rest.

With oil hot put the smash plantains into oil and cook on each side until golden brown about 2 to 3 minutes each side.

Place cook tostones on plate and then salt them and ready to serve.


Potato Soup

Hi guys, I have an easy potato soup recipe for you.  I looked at several recipes before I just came up with this.  Most recipes used flour as a thickening agent but in my recipe I just use the starch from the potatoes to thicken the soup.

This was a big hit with my family, and there was no leftovers which is always nice.  I hope you give this potato soup a try and let me know how you liked it.




3 lbs. gold potatoes (peeled and diced into cubes)

1 small onion

2 to 3 cloves of garlic minced

4 cups chicken broth

2 cups water

1 cup heavy cream

1/3 cup sour cream

½ cup shredded sharp cheddar cheese

salt and pepper to taste

1 tbsp. olive oil


Bacon bits

Green onions

Cheddar cheese



In a Dutch oven pot over medium heat add in the oil and let that heat up.  Then add in the onion and cook until soften.   Then add in the minced garlic and cook for about 2 to 3 minutes stirring often.

Then add in the potatoes along with the broth and water.  Let this cook until potatoes are tender.

Remove half of the potatoes and set aside.  Then using an immersion blender blend the soup until creamy.  Add back in the potatoes and give it a good stir.

Then add in the cream and sour cream and cheese and give it a good stir.  Then taste for salt and pepper at this time.

Cook for another 20 minutes and soup is done.



Note:  I did not use flour to thicken the soup.  I let the starch of the potatoes do that.


Serve with toppings of your choice




Sloppy Joes

Hi Guys, I had posted this some time ago and wanted to share it again.  This is such an easy and quick dinner to put together on a work night.   This recipe can also be prepared ahead of time and even great for a freezer meal.

This is one of my family’s favorites so I hope you try and enjoy.

There is also a video up on my Youtube channel for this, so please go check that out too.  The link to my channel is below.

Ruthy’s Hangout Channel





3 LBS ground beef

1 medium onion chopped

2 or 3 green peppers (depending on size)

1 tsp garlic powder

1 tsp onion powder

1 tsp yellow mustard

3/4 cup ketchup

3 tsp brown sugar

Salt and pepper to taste


In medium pan cook ground beef over medium heat. Once beef is starting to brown add in the onion and green peppers. Then add in the garlic and onion powder and cook this until meat is no longer pink. Drain the fat from the pan and then add in brown sugar, mustard, and ketchup and mix well. Reduce heat and let simmer for about 20 to 30 minutes. Taste for seasonings and add if you so desire.

Servings 6

Note: you can change the beef to turkey or what ever meat you prefer.


Minestrone Soup

Hi Guys, here is another easy soup recipe that I know you will love and your family will enjoy.

This recipe is great for freezing and easy to make double batches.  The ingredients are also found at my favorite store Aldi so if you are on a budget this is the recipe for you.   You can make this vegetarian and not put in the meat and this will still taste amazing.

I hope you try and let me know how it came out.



1 Tbsp. olive oil

1 lb. ground beef

½ lb. Italian sausage (casing removed)

1 medium onion diced

2 medium carrots diced

3 stalks of celery diced

3 cloves garlic, minced (about 1 tbsp.)

3 tbsp. tomato paste

4 cups broth (2 chicken 2 beef)

1 can diced tomatoes

1 tsp granulated sugar

1 1/2 tsp dried basil

1 tsp dried oregano

1/4 tsp dried thyme

3 tsp. parsley

1 cup dry ditalini pasta

1 can red kidney bean, drained and rinsed

1 can cannellini bean, drained and rinsed

Salt and black pepper to taste

Shredded Romano or Parmesan cheese


  • In a Dutch oven pot over medium high heat add in the ground beef and sausage, and cook until no longer pink stirring occasionally.
  • Drain any fat from beef and sausage then put on plate and set aside.
  • Add the 1 tablespoon olive oil in the Dutch oven on medium heat and put in the onions, carrots, and celery and cook them until softened. Then add in the garlic and cook for 1 minute more.
  • Now add the chicken and beef broth to pan and stir well.
  • Then add in the tomato paste, canned diced tomatoes, sugar, basil, oregano, thyme, and beans.
  • Bring this to a quick boil and then reduce heat about 10 minutes.
  • Stir in both meats, and parsley then taste for salt and pepper.
  • Let the soup continue to cook on low heat with lid on for about 25 more minutes.

In the meantime prepare the ditalani pasta according to the package.  Don’t overcook the pasta it will finish cooking on soup.


Note*Add pasta to each serving instead of the pot of soup.  The pasta will absorb too much of the broth and become soggy.

Grate some Romano or Parmesan cheese on top of each serving.

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