Category Archives: Food
The joy of cooking with Almonds
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Almonds are good for you. They enjoy a reputation as being a desirable nut to help keep hearts healthy.
And it must be said that almonds are delicious. They are good by themselves, but they can also be an excellent addition to several dishes. This week brings a main dish, a side dish and two desserts.
None of these recipes are difficult. All you need to do is make sure you have the ingredients and carve out some time to cook. Enjoy.
Four takes on Broccoli
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Fresh vegetables were in abundant supply on the farm. Everything 
was grown, eaten, frozen or canned, pickled or preserved. Sometimes, new ideas were needed to cook vegetables some thought appeared too frequently on the table. Broccoli is a favorite, but some don’t like it. Try one of these variations on this green vegetable and see what they think. Enjoy.
Scones for morning, noon or night
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Scones have been around forever in many parts of the world, but they 
just became popular in our region fairly recently.
Once encountered, they are never to be forgotten. There are many variations of this delicacy, from sweet to savory, but one of our most favorite is the cranberry orange scone.
Remember to keep a light hand. You do not want to overwork the dough. Make a batch, cool and pop into the freezer, then take out, thaw and reheat in the microwave for breakfast.
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.
