Exchange rate: Chicken with artichokes, protein and vegetarian salads, peach cobbler for dessert

It’s good to see you there, across the circle for this conversation this September morning. The challenges arise first. How, AE asks, “can I make a quinoa salad that’s not gooey, not too much dressing but full of flavor?” I think quinoa salad is a great idea and I would like different ways to prepare it.”

She sent a recipe that she hasn’t tested that quinoa lovers might consider below. “This one looks good, but I prefer some sweet things and a little feta or other cheese in the ingredients. But I’m open to suggestions from Fare Exchange readers.”


Now come the recipes. Suzann Helber sent what I hope others will send: a recipe that Ms. Helber loves to make. Plain and simple. “Reading your column has caused me to sift through my recipes, many of which, admittedly, I have never made. They certainly look and sound good, and I probably have plenty of company.

(READ MORE: The Best Summer Desserts Are the Classics)

“This snack cake is a family favorite and can be made in any season, for almost any occasion. I went online to see if it’s ubiquitous. I’m pretty sure others have it, but I haven’t found any… Plus, it’s easy with a bowl.

This confirms once again that as vast as the global web is, there are still unique treasures to be discovered in local cuisines. One of them follows.

Snack Cake

1 store-bought chocolate cake mix

2 eggs

1/2 cup vegetable oil

1 1/4 cup water

1 box of instant chocolate pudding

1 cup of chocolate chips

Do not follow the instructions on the cake mix box.

In a large bowl, whisk the cake mix with the eggs, vegetable oil, water and instant pudding.

Mix well and add the chocolate chips. Pour into a greased 9 x 13 inch pan and bake at 350 degrees F for 30 minutes.

It’s great for meals, barbecues, holiday parties, just about anything.

As I typed this, it occurred to me that this might work for any flavored cake mix. Maybe a white or yellow one with white chocolate chips and instant vanilla pudding. I’ve never experimented with anything other than chocolate, but maybe your readers will.


(READ MORE: Chattanooga-area cooks share recipes for air-fryer okra, homemade pho and million-dollar chicken)

Marilyn Soehl found this recipe that meets her family’s needs. “When you see an ingredient that doesn’t give you quantities, know that you can vary it according to your tastes.”

Ms. Soehl read that artichokes are good for the liver, so there’s a bonus.

Chicken with artichokes

3 to 4 boneless chicken breasts


Salt and pepper

Garlic powder

Onion powder


Italian seasoning

Olive oil

3 cloves of garlic

1 large shallot

Cherry tomatoes

1 glass container marinated artichokes, cut into pieces, with liquid

1/2 cup chicken broth

Juice of 1/2 lemon

Baby spinach

1 tablespoon of butter

A handful of grated cheese

Fresh basilic

Salt and pepper to taste

Crushed red pepper to taste

Cut the chicken breasts into cubes and place them in a Ziploc bag with the flour, salt and pepper, garlic powder, onion powder, paprika and Italian seasoning. Shake to coat all pieces.

Heat olive oil in a skillet over medium to medium-high heat. Add the garlic cloves and shallot. Sauté for a minute or two. Add the chicken and cook 5 to 7 minutes.

At this point add the cherry tomatoes and artichoke hearts. Make sure to use the marinated artichokes and add the juice. Add the chicken broth, lemon, a handful of baby spinach, butter and cheese. Sprinkle with basil, salt, pepper and crushed red pepper to taste. Once the mixture is cooked, serve over pasta or risotto.


Rose Secrest’s signature recipes have general instructions and do not contain salt or pepper. These things are up to you and give you the freedom to adapt to your guests’ preferences. As you will read, a prolific garden or excellent grocery section will be necessary to give you the blue of potatoes, the purple of green beans, cauliflower and carrots.

Rainbow vegetables

Red: tomatoes, radishes

Orange: carrots, pepper

Yellow: squash, pepper

Green: lettuce, broccoli, cucumber

Blue: potatoes

Violet: tomatoes, green beans, cauliflower, carrots

Clear vinaigrette of your choice (optional)

If you like vegetables that match all of these colors, use them. Additionally, you can choose 1 vegetable of each color to make the rainbow small or many to fill a platter.

However, arrange in an arc and, if you wish, sprinkle the top with a drizzle of light vinaigrette.

Beetroot and mango salad

1 golden beet, peeled and grated

1/4 cup cilantro, packed and chopped

Juice of 1/2 lemon

1 mango, peeled and cut into cubes


(READ MORE: Celebrate Mango Season With This Asian-Style Salad Recipe)


To the summer cobbler comment, HBJ added one that stands out for the addition of almond extract.

South Carolina Peach Cobbler

4 cups sliced, peeled, fresh or frozen peaches, thawed

1 cup sugar, divided

1/2 teaspoon almond extract

1/3 cup melted butter

3/4 cup all-purpose flour

2 teaspoons of yeast

Pinch of salt

3/4 cup of milk

Vanilla ice cream, optional

In a large bowl, gently combine peaches, 1/2 cup sugar, and extract; put aside.

Pour the butter into a 2-quart baking dish.

In a small bowl, combine flour, baking powder, salt and remaining sugar. stir in milk until smooth. Pour evenly over butter (do not stir). Top with peach mixture.

Bake at 350 degrees F for 50 to 55 minutes or until golden and bubbly. Serve with ice cream if desired.

(READ MORE: What would a summer in Georgia be without peaches? Not so sweet)


This is AE’s first submission in what she hopes will be a comprehensive collection of quinoa salads, a recipe she saved in Better Homes & Gardens many years ago.

Edamame and quinoa salad

Edamame and quinoa are packed with protein, which means this healthy salad has plenty of staying power. It takes 30 minutes from start to finish.

1/2 cup quinoa, rinsed and drained

1 cup frozen shelled edamame, thawed

1 cup fresh or frozen whole grain corn, thawed if frozen

1/2 cup cherry tomatoes, halved or quartered

1/4 cup chopped fresh cilantro

1/4 cup lime juice

2 tablespoons of olive oil

In a small saucepan, combine quinoa and 1 cup water. Bring to a boil; lower the temperature. Blanket; simmer 15 minutes or until water is absorbed. Remove from heat and set aside.

Meanwhile, in a large bowl, combine edamame, corn, tomatoes and cilantro. Add quinoa; mix to combine. Add lime juice and olive oil; toss to coat. Season to taste with salt and pepper.

Makes 4 servings of 229 calories each, 10 grams fat, 7 milligrams sodium, 28 grams carbohydrates, 5 grams fiber, 9 grams protein.

It’s time to stop reading and start trying the recipes you sent. So it’s Wednesday morning in many kitchens, so let’s get to work.


— Quinoa salads


Fare Exchange is a long-standing meeting place for people who love to cook and eat. We welcome both your recipes and your requests. Be sure to include specific instructions for each recipe you send, and be aware that we cannot test printed recipes here.

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


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