Fare Exchange: Ideas for cooking and grilling through winter months

Fare Exchange: Ideas for cooking and grilling through winter months

October 12th, 2016 by Jane Henegar in Life Entertainment

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Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.

Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750

E-mail: chattfare@gmail.com

Jane Henegar

Jane Henegar

Photo by Contributed Photo /Times Free Press.

Good morning, Fare Exchangers. We have a request today for herb garlic butter and for an opinion about cassava sweetener and how to use it.

Yeast of the Ridge got a recipe for shrimp on a card from Publix "and it called for herb garlic butter but there was no recipe. Nor could I find one on their website."

An anonymous reader wrote, "I bought some organic cassava this week and really like the sugar-free taste, but I don't know whether it is a good, safe sweetener. Can anyone answer that question? And call you tell me how to use it in recipes?"


Doug Kinsey of Dalton, Ga., sent more ideas for grilling okra, a recipe he created.

"I was grilling some meat on the grill one evening and it was near some okra plants I decided I would try something with them, as I like okra prepared in any fashion. I took them inside, washed them and trimmed the stem ends off (not down to the pod). I then took about 2 tablespoons of Italian salad dressing and poured it into a flat dish. I rolled the pods in the oil so that they were coated nicely and put them on the grill until they were brown. One of the pods even got burned on one side and it was good also. They were better than I thought they would be, so I have done this again. You could use olive oil and garlic powder for the same results. Hope your readers who like okra will try it and like it."


Ginny Gaines has tested this recipe for outdoor meals on deck and porch.

Caribbean Tomato Pasta

3 large vine-ripened tomatoes

3/4 cup (1 can) black beans

2 tablespoons olive oil

3 cloves garlic, minced

2 tablespoons chopped, fresh chives

1 tablespoon fresh lime juice

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon pepper

4 ounces angel hair pasta (the original recipe called for vermicelli)

Monterey Jack cheese or cheese of choice

Peel tomatoes; coarsely chop over a bowl, reserving juice. Combine tomatoes, reserved juice, black beans, olive oil, garlic, chives, lime juice, cumin, salt and pepper. Cover and let stand at room temperature at least 1 hour or longer.

Cook pasta according to package directions; drain. Serve tomato mixture over pasta and sprinkle with cheese of your choice.

Makes about 2 servings

— From "Southern Living"


Lynn Carroll's end-of-summer garden cleanup continues with a lasagna laced with zucchini. No noodles are involved, just corn tortillas and vegetables.

Zucchini Tortilla Lasagna

Vegetable oil

1/4 cup chopped onion

2 tablespoons butter

1 1/2 cups fresh corn or 10 ounces frozen corn, drained

1 tablespoon butter

1 cup ricotta or cottage cheese

8 ounces grated Monterey Jack cheese


› Herb garlic butter

› How to use Cassava sweetener

1 beaten egg

1 teaspoon cumin

Salt and pepper to taste

2 cups jarred or canned tomato salsa

12 (6-inch) corn tortillas

1 jar roasted red peppers (6 ounces), drained

1/4 cup minced cilantro

Brush 8-by-11-by-2-inch baking pan with oil. Sauté onions in tablespoon butter. Set aside. Sauté zucchini in tablespoon butter for 4 to 5 minutes, then set aside.

In a mixing bowl, combine ricotta cheese, Monterey Jack cheese, beaten egg, cumin, salt, pepper and onions.

Cover bottom of baking dish with a layer of tortillas cut to fit. Spread with 1/4 salsa. Layer with half cheese mixture, then half zucchini, then half corn. Top with cilantro. Then make a second layer of tortillas and vegetables in same manner. Top with remaining tortillas, salsa and cheese. Sprinkle last cilantro on and cover pan with foil.

Bake at 350 degrees for 20 to 25 minutes or until heated through. Allow lasagna to stand covered for at least 5 minutes before serving. Cut into 6 to 8 rectangles.


Dwight Witherow II has recommended vegetables cooked on the Kamado Grill, and the recipes that follow came from kamadogrillsreviews.com. For those who don't use a Big Green Egg or other Kamado-style grill, you will see that these recipes adapt easily to other forms of grilling, even in the oven.

Winter is enough to give anyone the blues but using the grill can make life more pleasant. Winter vegetables taste as delicious when grilled as their summertime counterparts. Whether you love broccoli, Brussels sprouts or squash, use an open flame to bring out their natural flavors and create a smoky taste that veggies prepared on the stove or in the microwave do not provide.

Grilled Brussels Sprouts and Winter Squash

Brussels sprouts

Winter squash

Olive oil

Cut the Brussels sprouts into quarters. Cut the winter squash into -inch thick wedges that are each 1 inches long.

Combine the vegetables, add some olive oil and toss to coat.

Line a metal sheet pan with a piece of aluminum foil or silicone mat. Spread the vegetables in a single layer in the pan.

Put the pan in the indirect grilling zone at 500 degrees. Cook the vegetables for approximately 45 minutes or until nicely browned.

Grilled Greek Sandwiches

Grilled vegetables (eggplant is a good choice or use a variety)

Melted margarine or olive oil

Whole-wheat pita bread

Fat-free yogurt

Crumbled feta cheese

Greek vinaigrette salad dressing


Brush the vegetables with melted margarine or some olive oil. Slice the vegetables and place them in a grill basket or on a piece of aluminum foil. Grill until the vegetables are partially cooked. Turn the vegetable slices over and grill until they are completely cooked. Harder vegetables like carrots should be cooked at low temperatures for a longer period.

Open the pita bread and stuff each pocket with grilled vegetables, leaving some room for additional ingredients.

Add crumbled feta cheese, hummus, Greek vinaigrette salad dressing and fat-free yogurt to each pita pocket.


"These cookies don't miss a thing without flour," reported Marguerite McCammon as she responded to Tena Wexler's request for a chocolate chip cookie that was flourless.

Flourless Peanut Butter Chocolate Chip Cookies

1 cup creamy peanut butter

3/4 cup sugar

1 large egg, lightly beaten

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup semi-sweet chocolate chips

1/2 cup roasted peanuts or other toasted nuts (pecans work well.)

Heat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, stir together peanut butter, sugar, eggs, baking soda and salt until well combined. Mix in chocolate chips and nuts. Dough will be thick; you might want to mix with your hands.

With moistened hands, roll the dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on 2 baking sheets.

Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely. They crumble easily until they have cooled. You may freeze or refrigerate cookies and then heat briefly in the microwave jut before serving.

Your ideas: They never get old. The possibilities: Endless. The logical conclusion: Let's keep it up.