Fare Exchange: Stuffed chicken breasts, 2 versions of coconut rice

It’s good to have you there on the other side of Fare Exchange with only the paper or the screen between us. Today’s first requests came from “Chattanooga Chocoholic,” who clearly has a one-track mind. Could you supply chocolate almond cheesecake, crème de menthe brownies, frosted brownies with nuts and chocolate custard pie?

RICE VARIETIES

Two coconut rices will offer you a pleasing variety, and both are long on flavor. We will hear first from Valerie Bowers.

“My favorite coconut rice recipe comes from Emeril Lagasse on the Food Network site. It’s a little more trouble to get the ingredients, but worth it if you want real Indonesian flavors. I shop Earth Fare and Fresh Market (both conveniently located on Gunbarrel Road) for the ingredients. Here it is with my twist.”

Indonesian Lemongrass Scented Coconut Rice

2 cups organic jasmine rice

1 cups filtered water

3 small stalks fresh lemongrass bruised and tied in a bundle (in the produce aisle with the fresh herb packets)

5 fresh lime leaves (see note)

1 inch piece of fresh organic ginger, peeled

1 cup organic whole fat coconut milk (Do not confuse with coconut water)

1 teaspoon kosher salt (or to 3/4 teaspoons sea salt)

1 tablespoon crushed peanuts to garnish

Note: You may substitute 2 dried kaffir lime leaves from the spice aisle or use organic lime zest to taste. I use the dried lime leaves and then grate in a little organic lime peel at the end before fluffing the rice.

Rinse the rice in a strainer until the water runs clear, to remove excess starch. Put rice in a 2-quart saucepan along with all of the remaining ingredients except the peanuts, and bring to a boil. Stir constantly to prevent sticking. After the liquid comes to a boil turn the heat on low and cover the pot. Cook until rice is tender and all liquid is absorbed, about 15 minutes. Remove the pot from heat and let the rice continue to steam (lid on) for 10 minutes more. Remove the lemongrass stalks, ginger and lime leaves. Place in serving bowl. Fluff with a fork. Spritz with fresh lime juice if desired, and add crushed peanuts on top. Serve hot.

Elsie Keith wrote to say that coconut rice might be found in Relish magazine. There are several variations in the magazine archives, and this one is full of herbs.

Coconut Rice

2 cups long-grain white rice

1 (14-ounce) can coconut milk

2 cups water

1 teaspoon salt

teaspoon freshly ground black pepper

teaspoon ground coriander

teaspoon ground cumin

1 bay leaf

cup finely chopped flat-leaf parsley (leaves and tender stems)

cup finely chopped fresh cilantro (leaves and tender stems)

cup unsweetened coconut flakes, toasted

In a Dutch oven combine rice, coconut milk, water, salt, pepper, coriander, cumin and bay leaf; stir well. Bring to a rolling boil over medium-high heat. Cover, reduce heat to low and simmer, undisturbed, for 20 minutes or until rice is dry and fluffy. Remove bay leaf and fluff rice with a fork. Sprinkle with parsley, cilantro and coconut flakes.

Note: To toast coconut flakes, place them in a dry skillet and stir over medium-low heat until golden (3 to 4 minutes).

Makes 6 servings.

– Reprinted from “The New Southern Latino Table: Recipes that Bring Together the Bold and Beloved Flavors of Latin America and the American South”

STUFFED CHICKEN

Our creative food and craft blogger, NotJustPaperandPaint, recommended this chicken recipe that has acquired quite a following.

Hasselback Chicken

2 whole chicken breasts, halved

8 ounces white mushrooms, chopped

5 cups fresh spinach, loosely packed

2 tablespoons olive oil, divided

1/3 cup ricotta cheese

3 tablespoons Parmesan cheese

Salt to taste

1 tablespoon parsley, chopped

1 teaspoon Alchemy Spice Bella Garlique (or other garlic/Italian seasoning)

6 to 8 slices bacon

cup mozzarella cheese, grated

cup sharp cheddar, grated

2 tablespoons smoky paprika

1 tablespoon parsley, chopped

Cut slits about to 1 inch apart in meat. Sauté mushrooms in 1 tablespoon olive oil for 8 to 10 minutes in a medium skillet. Remove from skillet and set aside. In same skillet, add 1 tablespoon olive oil and sauté spinach for 6 to 8 minutes. Spinach should be just slightly wilted, not completely cooked.

Stir in ricotta cheese. Remove from heat immediately.

Pour mixture into medium mixing bowl. Stir in Parmesan cheese, salt, parsley and Bella Garlique. Add mushrooms into this mixture.

Fill each slit of chicken with about 1 tablespoon of spinach filling. Spread any remaining filling on top of each piece. Cover each piece with bacon.

Mix cheddar and mozzarella together in a small bowl and sprinkle this cheese mixture on top of bacon. Sprinkle with smoky paprika.

Bake at 375 degrees for 25 to 30 minutes.

Notes: When making slits, be careful not to go all the way through chicken. If you have a section of chicken breast which is too thin to make slits in, slice it off.

Place spinach mixture on it, roll and secure with toothpicks. Top other pieces.

If you like black pepper, it could be added as a seasoning also.

PERSONAL EXPERIENCE

We will end with a comment on the recipe of gin and raisins and its efficacy for treating arthritis. William Cotter of Signal Mountain speaks from experience.

“First. I’m 77 years of age and inherited arthritis from my father. It started with me before 1975 and only in the fingers of both hands and only in the outer knuckles. When it became very painful, the doctors told me the type was osteo not rheumatoid, and nothing could be done.

I then went to a pharmacist for pain medication. He said he had an old wives’ tale that worked in some people and not others, and I could try it. He also told me to let the white-raisin-and gin mixture sit in a jar for two weeks on the counter, then start taking 10 to 12 (raisins) a day for 30 to 60 days to start working. I could refrigerate after the two weeks. That was 40-plus years ago.

“Now, after all these years, I still have the damage in my right and left hand from the onset before I started the gin/raisin mixture as stated above. But no pain and no subsequent damage. Now one brief note. In the early years I wasn’t a true believer, so I stopped twice. It only took me a month (twice) to restart.”