published Wednesday, June 22nd, 2011

Fare Exchange: Do you have ice cream recipes to share?

Good morning, readers. Despite the external weather, it’s chilly in the request department: ice cream any flavors, the old-fashioned kind; plus buttermilk ice cream.

And more: Where to find Dutch processed cocoa, and how to make peanut butter chocolate cookies without flour.

Sara Patton “would like recipes for homemade ice cream, any flavors, that are for an electric or crank ice-cream freezer — the old-fashioned kind.”

This prompted another reader’s request for buttermilk ice cream.

And J.B. has looked everywhere for Dutch-processed cocoa. “I used to get it at Fresh Market, but they stopped carrying it.”

Finally, Regular Reader wanted to find her lost recipe for flourless peanut butter chocolate chip cookies.

The next four recipes are in answer to the request for salads made with quinoa, which is technically a seed but used as a grain. You’ll see that they feature a variety of vegetables and herbs. The first three are very specific; the fourth is well-suited for the cook who is comfortable with general guidelines.

We’ll begin with Sharon Howard’s. She called this “one of my new favorite dishes. Works as a side or a main dish.”

Quinoa Salad

1⁄4 cup quinoa

1⁄2 cup water

Pinch of cumin

Dash of salt

1 medium tomato

1⁄2 medium onion

1 (1-pound) can corn

1 (1-pound) can beans or black-eyed peas

2 tablespoons chopped cilantro

1⁄4 cup lemon juice

1⁄2 cup olive oil

Bring to a boil in small covered saucepan the quinoa, water, cumin and salt. Boil 1 minute. Turn heat off and let sit for 15 minutes while you chop tomato and onion into medium serving bowl. Drain corn and beans, and add to bowl along with cilantro, lemon juice and olive oil. Add cooled quinoa and serve.

The next two recipes are from Rose Secrest’s cookbook. To prepare quinoa, simply follow package directions.

Quinoa Mint Salad

1⁄2 cup dry quinoa, cooked

1 tomato, chopped

1 avocado, chopped

1⁄4 cup cucumber, diced

1⁄8 cup red onion, diced

1 tablespoon mint, minced

1 tablespoon flat-leaf parsley, minced

1 tablespoon white wine vinegar

Juice of one lemon

Freshly ground black pepper to taste

Combine all ingredients, chill and serve.

Quinoa Spinach Salad

2 cups spinach, chopped

1 cup tomatoes, chopped

1⁄2 cup dry quinoa, cooked

1⁄2 cup peas

1⁄4 cup onion, diced

1⁄4 cup carrot, diced

2 tablespoons lemon juice

1 tablespoon flat-leaf parsley, minced

1 tablespoon white balsamic vinegar

1 tablespoon mustard

1 teaspoon thyme

Freshly ground black pepper to taste

Put spinach on 2 salad plates. Combine all other ingredients and put over spinach. Serve chilled.

Cheryl Jolley is home in Chattanooga, after years in Nashville, and glad to be back to our food section, though her family here saved copies for her while she was in Nashville. Ms. Jolley, who highly recommended Don Grant’s tomato pie printed last week, provided our fourth quinoa recipe, with a hearty recommendation for this particular grain. “I keep cooked quinoa in my fridge at all times because of its many health benefits and because I love it.”

Greek Quinoa Salad

Bell peppers (all colors)

Cucumbers

Tomatoes

Red onion

Feta cheese

Fresh dill

Parsley

Cooked quinoa

Bottled Greek vinaigrette dressing

Cut up peppers, cucumbers, tomatoes and onion. Add feta in bite-size chunks and dill and parsley. Mix gently, then toss with quinoa and vinaigrette.

Finally, Gwendolyn M. sent a recipe for tomato pie that is her personal favorite.

Whole-Wheat Pie Crust

11⁄4 cups whole-wheat pastry flour

1⁄8 teaspoon salt

7 tablespoons very cold butter

Mix flour with salt in a medium bowl or food processor. Add cold butter; cut in using a pastry blender, or pulse with a food processor. Add 2 to 3 tablespoons ice water, 1⁄2 tablespoon at a time, until dough forms into a ball. Gather up and pat into a disc. If possible, cover and refrigerate dough for 30 minutes before rolling out. When ready to use, roll dough out on a lightly floured surface into a 10-inch circle. Gently fold into quarters using a little flour as needed to prevent sticking. Place dough in pie plate and carefully unfold, fitting loosely and then pressing into place. Trim the edges and crimp for a decorative crust.

Tomato Pie

Whole-wheat pie crust (9-inch), refrigerated until cold

Sautéed onions

Gruyere cheese

Tomatoes, quartered

Nicoise olives

Prepare whole-wheat crust. Sauté onions until they become transparent, and put on top of crust. Add grated Gruyere cheese. Top with quartered tomatoes and olives. Bake 20 minutes covered and 20 minutes uncovered in a preheated 375 F oven, watching carefully.

The recipes you read here are summery, healthful and inviting; send us, please, your summer favorites. We’ll look for you next week.

HOW TO REACH US

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: janehenegar@gmail.com

Fax: 423-668-5092.

Comments do not represent the opinions of the Chattanooga Times Free Press, nor does it review every comment. Profanities, slurs and libelous remarks are prohibited. For more information you can view our Terms & Conditions and/or Ethics policy.
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