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Category Archives: Food

Not your stereotypical green beans

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

In the South, when people talk about green beans they usually are talking about the standard, traditional way of bean preparation. And yes, they are good.

But there’s more than one way to cook a bean, and it’s fun to venture out.

Beans don’t have to be cooked to death until they’re limp and low in the pot.

One of the recipes today comes from India, the green beans with mustard seed and grated ginger. Before assuming you won’t like it, taste it.

That was always the rule at Mama’s table. You can’t say you don’t like if you’ve never tried it, so I encourage you all to make an informed decision. Enjoy.

 

Time to wrap and roll

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

There’s a theory that it takes 10 years for a new dish to make its way from California to the Southeast. Or at least it used to. But with the advent of Food Network and a multitude of cooking shows, the times have changed and so have some of our food choices.

Not so long ago, tofu was thought of as tasteless, much like soy filler. That’s chiefly because it is.

You must add the flavor, but if you don’t want to chance it in the recipe that features tofu, don’t worry. You can substitute chopped chicken. Just be sure it’s done after sautéing it.

All these recipes are nice for warm weather. They’re quick and easy. And they’re delicious. So, here’s to spending as much time outside as possible. Keep it simple.

 

Snacks for the great outdoors

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Summer is coming, and we all spend a lot of time outside doing a variety of things.

Maybe you’re taking the children swimming, biking or hiking. Or maybe you’re just hitting the trail with friends or touring botanical gardens.

But you will get hungry, and you may not be within easy distance of a snack bar. So, it’s a good idea to pack some snacks that are satisfying and good for you. Also, make sure you take some water. We forget how quickly we can become dehydrated outside, so drink before you get thirsty.

These granola bar recipes are all a little different and you can experiment with a variety of ingredients if you like. Feel free to substitute other dried fruits for those listed here and change up the nuts if these aren’t your favorites.

Have a great time in the great outdoors, and never go hungry.

 

Satisfy that morning sweet tooth

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Sometimes there are weekends when you want something special for breakfast. Breakfast sweet breads are a favorite but seldom seen breakfast at our house.

These are delicious recipes, but they do take a little extra time. Anybody that eats one of these will tell you they are well worth the effort. And you don’t have to wait until the holidays to make any one of these.

Just follow the directions, and all should turn out well. Enjoy.

 

 

Straight from the oven

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Although they are a prime staple of the Southern breakfast table, biscuits can make for a delectable delight morning, noon and night.

They’re best when they’re warm and fresh out of the oven, but they can be made ahead of time and refrigerated or frozen and easily reheated when convenient.

Biscuits are also one of the most versatile additions to any baker’s repertoire. They can be served by themselves or with any number of toppings, including butter, gravy, jams and jellies, honey and so much more.

These recipes are some of my family’s favorites, and I’m sure you’ll enjoy them just as much.

 

 


 

Six Mile Cafe opens

New Six Mile Cafe owner and operator Brittney Elrod officially cut the ribbon at the restaurant’s grand opening at 2510 Walhalla Highway on Friday. The restaurant is open Tuesday through Sunday. For more information or to place a call-in order, call (864) 868-9317.

 

Slow-cooked pork makes the perfect meal for busy families

Slow cookers can help busy families enjoy homecooked meals without hurrying to get those meals on the table each night. A surefire hit for even the pickiest of eaters, the following recipe for “Braised Pork Buns with Quick Pickled Cucumbers & Bean Sprouts” from Michelle Dudash’s “Clean Eating for Busy Families” (Fair Winds

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Sweet treats from the east

By Olivia Fowler

For the Courier

ofowler@thepccourier.com

I have a friend who introduced me to Charleston Chewies. I’d been  eating them for some time at covered dish events before finding out what they’re called, and I must say they’re unforgettable.

All these desserts have place names, although I’m not sure they originated in the places whose names they bear.

Anyway, they’re all good, not too time-consuming to make and well

Bake amazing treats with egg whites

By Olivia Fowler

For the Courier

ofowler@thepccourier.com

All four of this week’s desserts have something in common. There’s not a yolk among them.

Occasionally there’ll be a recipe that calls for egg yolks without the whites. For example, if you bake an egg custard pie, according to which recipe you choose to follow, it’s possible to have as many as a dozen egg whites left over. Don’t throw them away. There’s a recipe out there calling for the very thing you have extra of.

These four dessert recipes vary in difficulty and the time it takes to prepare. The lengthiest prep time will go into making the almond raspberry white layer cake. It really isn’t hard to do — just time-consuming, but worth the effort.

I hope you enjoy trying at least one of these. There’s always room for dessert.

 

Take advantage of versatile Vidalias

By Olivia Fowler

For the Courier

ofowler@thepccourier.com

There’s only one place in the whole world that grows authentic Vidalia onions, and that’s Vidalia, Ga.

They have the perfect soil to produce this sweet, flavorful onion. The only drawback is the onions only come into the market once a year. And now is the time.

So, don’t let the grass grow under your feet. Buy some and use them as much as possible while they’re available. Even people who say they don’t like onions have been known to change their minds when they taste Vidalias.

I hope you’ll like them, too.

 


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