Category Archives: Food
Keep the carrots coming
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
For some reason I associate carrots with spring. Their bright color 
adds a cheerful note to a dinner plate. This week’s recipes include a carrot salad, roasted carrots, a carrot vegetable medley and, of course, a yummy carrot cake.
I like this carrot cake because it includes pineapple, apple sauce and raisins in the batter. It’s very moist, a No. 1 requirement for cake. I don’t put coconut in my carrot cake, but that’s just a personal
preference.
I hope you’ll enjoy these recipes. Feel free to improve upon them any way you like.
Desserts are classics for a good reason
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
All this week’s featured desserts have a custard element. One of 
my all-time favorites is the creme brulee. When you get this dessert in a restaurant, the chef uses a small torch to create the burnt sugar crust on top. Our recipe relies on the oven broiler for the same effect.
The English trifle offers opportunities for variation. I use a homemade angel food or pound cake, but any of these options are delicious. Other fruits may also be used. It’s up to the cook.
Probably the simplest of the desserts and a real star at our
Meatballs any way you like
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Apparently, there are as many different ethnic meatball recipes out there as 
there are fish in the sea. They’re all variations on a theme. Although all contain meat that has been ground, there are
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Go the extra mile when indulging this Valentine’s Day
Indulgence and baked goods go hand in hand. For many people, no baked good is truly indulgent unless it includes chocolate. That’s especially true 
come Valentine’s Day, when dietary restrictions are often relaxed so couples can cater to their sweet tooths.
Baked goods range from relatively simple (yet still delicious) fare like chocolate chip cookies to more elaborate indulgences, such as the recipe
Make your own fruit and veggie chips
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
If you want to avoid food preservatives and find a healthy substitute for potato chips, you may want to sample some of these chip recipes.
These four offer some sweet and some savory selections. They’re not hard to make, and the bonus is, in addition to being tasty, they can be 
eaten with a clear conscience because they’re good for you.
They make an excellent addition to bag lunches. Enjoy.
Vegetarian dishes packed with flavor
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
I never gave tofu the time of day, as I’d written it off as just one more 
thing that tasted like cardboard.
And then I discovered Thai food and took a chance on the tofu basil lettuce wraps featured this week.
After that experiment, I’ve never turned back.
No, I’m not a vegetarian. But you don’t have to be to enjoy these dishes.
Give it a whirl.
Hearty beef dishes warm up winter nights
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
My family is a fan of red meat. Although they’ll eat vegetarian dishes, they really enjoy beef, and these recipes get away from the same old 
same old and bring a little more variety to the table.
Although I like all of these, the beef stroganoff is one of my favorites. It’s real comfort food, so when it’s cold outside and you’re chilled to the bone, try one of these recipes. These will really stick to your ribs.
Make favorites less fattening
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
You can cut some fat out of foods you really like without ruining the flavor.
And believe or not, the following recipes cut down on butter and starchy vegetables by replacing them with ingredients you might think are unlikely.
But don’t take my word for it. You have to try these out for yourselves and decide whether you want to add any to your collection of favorite recipes.
The chocolate beet cake is very moist and smooth. The muffins using
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Options abound for getting your greens
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
There are many varieties of greens available to us all, and almost everyone is familiar with them.
And there are just as many ways to cook them as there are varieties, but this week I thought it would be good to not automatically think of turnip greens as being the first and last word in greens.
Here are some of my favorites, and I hope you’ll find some of these recipes pleasing to the taste buds.
Happy New Year.
Sweet treats for the New Year
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
If you like sweets, these recipes are for you. Just remember, moderation is 
the key to healthy teeth.
These traditional recipes are still around because they’re just so good. Yes, they are sweet. But on special occasions, a little sweet goes a long way.
Whether you’re planning a party, reunion, relaxing family evening or just an afternoon drop-in with friends, you can’t go wrong with these candies.
Now, I’m not saying you should serve them all at the same time, but try them all and pick your own favorites.
