Category Archives: Food

Fresh lemons brighten flavor

By Olivia Fowler

For the Courier

Fresh lemons smell so good that manufacturers add their scent to furniture polish and dishwashing liquids. But lemons really shine in the kitchen.

They’re versatile and can enhance flavors of meat, fish, vegetables or fruits and, of course, star in lots of favorite desserts.

It’s hard to pick a favorite, but the selection of recipes offered this week rank high on the list.


Celery IS a key ingredient

By Olivia Fowler
For the Courier

Celery is a vegetable that is overlooked and often taken for granted. We’re used to seeing it in salads and paired with carrots as a vegetable to dip in various and sundry substances, but it’s time to regroup.

Don’t neglect celery as more than just a tired old snack food.

It has the advantage of being nutritious and a real plus as far as diets go, and it’s considered a negative-rated source of calories.

String it before eating, a task easily done with a vegetable peeler. Whether you enjoy it as soup, salad, a side dish or part of your Thanksgiving dinner, there should be a least one recipe featured that you’ll enjoy. All you have to do is try it.

Bake a Big Batch of Brownies

By Olivia Fowler
For the Courier

I know there are some who really don’t like brownies, and I understand and don’t judge. We all have a different set of taste buds and can’t control our genetic makeup.

But for those of you who do like chocolate — and I am among those — you may like some of these variations on the classic brownie recipe.

None of these recipes are rocket science, fortunately, but I — and my taste buds — think they’re good. We all hope your taste buds agree.
Enjoy them as a treat or an everyday snack.

Supper salads lighten evening meals

By Olivia Fowler
For the Courier

Have you grown tired of the same old same old? Have you run out of fresh ideas for what to feed them? You’re not the only one.

This week, I thought it would be nice to change pace and get out of the rut of chicken, beef, pork or seafood. And we can’t have soup and grilled cheese sandwiches too often. So, it’s going to be a salad week.

I first came across watermelon salad a couple of years ago and found out it’s delicious. Almost everybody likes pasta salad, and here’s one with a non-traditional dressing.

I like the flavor profiles of the pear with candied nut salad, as well as the easy Greek salad.

Feel free to add meat to the Greek and pasta salads. They’re good either way.

Add something light to your Easter

By Olivia Fowler
For the Courier

We all tend to overdo it a little bit when preparing holiday meals, and Easter is no exception.

I think it’s important to stick a few lighter dishes into the mix so no one has to go too far into the macaroni and cheese.

These fruit salads should be just what the doctor ordered. I’m not saying everything here is low in calories. After all, marshmallow crème is not exactly diet food. But I can say that these are delicious.

Happy Easter, everyone.

From Wood to Table

With the local turkey season nearly upon us, many families will soon have the opportunity to put fresh wild turkey on their plates.
Although many people freeze the meat of their wild game for eating later, some prefer to cook and eat the meat as quickly as they can.
With that in mind , listed on this page are three delicious recipes featuring that most scrumptious of fowl.

Irish dishes make the day

By Olivia Fowler
For the Courier

St Patrick’s Day is here, and on this day we celebrate all that is Irish, whether or not that’s part of our ancestry.
This year I wanted to focus on something other than corned beef and cabbage, although that’s an authentic main dish for an all-Irish celebration, because there are lots of other foods the Irish embrace.
So let’s embrace our Irish links, whether real or imaginary, and honor that island by preparing some of these classic dishes.

A salute to Asian Cuisine

By Olivia Fowler

For the Courier

Everybody has a favorite kind of food.

If you’ve never tried the great variety of Asian dishes now easily available, I encourage you to do so.

Whether it’s Thai, Korean, Japanese or Chinese, there’s something special about each of these.

If you make them yourself, you can be sure they’re free of preservatives and additives that aren’t particularly good for you.

So maybe it’s time to get out of your comfort zone and try one of the offerings this week. I hope you enjoy one or all   .


Perfectly delicious traditional pound cakes

By Olivia Fowler

For the Courier

ofowler@thepccourier. com

The reason I prefer traditional pound cake recipes is for the flavor, the richness, the moisture and the texture. And there is no substitute for real butter if you want to make a really good one.

If anyone can find a better chocolate pound cake recipe than my friend Jane’s, then send me a copy. It’s the very best.

My grandmama’s old fashioned pound cake recipe calls for a dozen eggs, real butter and a pound of

everything. There’s no substitute for anything, and it can easily feed 25 people.

And the lemon pound cake recipe is not run of the mill.

It’s near the top on the all-time favorites list.

If you’re cutting out sweets, don’t start until after you bake one of these cakes. You will not regret it.