Category Archives: Food
What to eat when it’s too hot to cook
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
June 21 was the official first day of summer, but the thermometer before that said otherwise.
When it is 95 degrees outside it is summer, and it is much too hot to stand over a hot stove.
So make it easy on yourself and take a break from hot meals. These are the days when cold and light meals are especially appealing.
And it is always a good thing to try something a little different.
Stay cool and eat light.
Quick and easy kiwi fare
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Kiwi fruit can be found in almost every grocery store, but they are still fairly new to American markets. Originally called Chinese Gooseberries, the egg-shaped fruits were renamed when exported to the U.S.
They can be grown in the South Carolina lowcountry and have their own unique flavor.
Some think they taste like a combination of strawberries and bananas, but we’ll leave it up to you and your taste buds to decide.
The recipes featured this week are long on taste and short on preparation, so they should fit right into summer days.
Enhance grilled meats with marinades
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
If you want to make your own marinades for grilling, it isn’t difficult. Marinades can do a lot of things to improve grilled meats, which can be dry and leathery. The flavors of the marinade don’t overpower the meat, but do help tenderize and keep meats moist.
Make sure the meat is done, but don’t overcook. You know your grill best and the temperatures needed to get the best from whatever recipe you cook.
I hope you enjoy these.
Nuts put crunch into pie crusts
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
If you would like to turn a good pie into a great pie, rethink the crust.
Using these nut-based pie crusts will really jazz up an old favorite. The pecan and almond crusts are delicious with a chocolate or banana cream filling. And pairing them with coconut cream is also a winner.
Lemon meringue pairs well with the pistachio crust, and pumpkin or apple go the extra mile with the walnut curst.
Actually, it’s hard to come up with anything that wouldn’t taste good with nuts… So go ahead and knock their socks off.
Come up with your own pairings. Don’t be afraid to experiment a little with these.
Eat asparagus for your health
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Asparagus are not just good, they’re good for you. They have vitamin E, K and folic acid and are credited with helping as a conductor of insulin in the body.
They’re a fibrous vegetable, and a serving can fill you up. These are all good reasons to eat asparagus for your health.
But isn’t it nice that something so good for you is delicious.
None of these dishes are really complicated, but they can be served up quickly and pack some punch into an everyday meal.
I hope you’ll enjoy this delicious vegetable.
Takeout Thai made at home
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
If you love Thai food and don’t want to go out, you can still enjoy some of your favorites at home.
If pork isn’t your favorite filling in the recipes for egg rolls and pot stickers, chicken can be easily substituted.
A couple of the best things about Thai food are its special seasonings and unique flavors. If you like your dipping sauces a little hotter, it’s easy to add a few extra red pepper flakes.
I hope you’ll make these dishes among your favorites.
Tasty Spring salads knock it out of the park
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
When the weather begins to warm, we become less interested in hot and heavy dishes and often turn to salads.
The four featured this week are different from each other, but all are healthy and nutritious.
Now that meat prices have gone up, it’s good to have an alternative. I hope you enjoy these recipes.
Make it moist with mayonnaise
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Mayonnaise is not just for sandwiches. When added to some old favorites, it enhances the texture and moistness of the dish.
Making your own mayonnaise from scratch can sound daunting, but it isn’t really. It is tasty, and saves a trip to the store.
The mayonnaise drop biscuits are easy as one, two, three. No rolling out or cutting necessary.
The chocolate cake is rich, but if you’re going to have cake, it should be moist and rich.
I hope you enjoy these change-of-pace recipes.
Favorites of the first ladies
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
The recipes of former first ladies featured this week are as varied as the first ladies themselves.
Bess Truman was a devoted wife and mother and came from a solid middle-class background as did Harry. Her Arkansas Pudding is easy, sweet and delicious and was reportedly a favorite of the president.
Mamie Eisenhower was a career Army wife who was reported to be intent on cutting down on food expense in the White House. She advised the chef to use cake mixes and Jell-O rather than preparing elaborate dishes for the family. This fudge recipe is simple and was loved.
Jackie Kennedy grew up among among the privileged, mand her tastes were more sophisticated than some of the other first ladies. The poached salmon was among her favorites and was prepared often by the White House chef.
Lady Bird Johson was a popular first lady who supported her husband and her daughters. She was famous for this popular lemon pound cake.
Fish for healthy hearts
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Fish is a delicious alternative to red meat. The omega-3 fat in fish is beneficial to heart health, and almost every grocery store in our region now has a mini fish market, so it behooves us all to take advantage of the availability.
I believe that the simplest ways of cooking fish are the best. Too much sauce or other ingredients mask the light, delicious flavor and flaky texture.
It’s one thing to enhance the natural flavors, but it’s criminal to drown the flavor. Fish stands well alone.
It can be grilled, baked, broiled, stuffed, and made into chowder or fish cakes. But this week’s recipes focus on simple preparations that most people have a hard time finding fault with.
Nothing beats fresh fish, but if you can’t find it fresh, frozen is an excellent choice.
