Welcome to Fare Exchange, friends. We’re calling for pasta recipes for next week and, as a subtopic, for advice and recipes for gluten-free pastas. Some of the latter work, some don’t. Please, you experts, tell us which is which.
Three husbands begin this column by making kitchen connections with their wives.
The report from one husband, Chris, who cooks as a team with his wife, includes both a request and a Just a Dash idea. “My wife and I eat very little meat, but this week we got hungry for homemade chili, and we did use ground beef, but we mixed it with textured vegetable protein. It didn’t affect taste. The question at our dinner table, though, is about other ways to lighten and also to vary chili recipes. Please ask your readers for their help.” (The “Just a Dash” hint is to lighten meat consumption by mixing beef half and half with textured vegetable protein.)
Tim Threadgill sent a recipe fresh from his winter kitchen. “Made this week. Excellent homemade version of an oatmeal bar. Can mix in other nuts or even chocolate chips. Best warmed in air fryer or oven. My wife put whipped cream on hers.”
High protein peanut butter banana oatmeal bars