Category Archives: Food
Make your own coffee treats
By Olivia Fowler
For the Courier
Some like it hot, but some like it cold.
The recipes this week are for a variety of coffee drinks. They’re all different, all good, and all easy. Why spend a fortune buying designer coffee drinks when you can make your own at home, save money and have as many refills as your system can stand?
Not everybody likes coffee. Or at least think they don’t like it. That usually means they started out tasting really bad coffee. I suggest you give it a second chance.
All these recipes are courtesy of Taste of Home.
Steaks grilled right are never wrong
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Almost everybody grills steak. And there are a few basic rules to apply to all steak grilling projects.
Never put a steak on a cold grill. Get the grill hot before starting. Leave the steak out of the refrigerator for 30 minutes before grilling. Let the steak rest, loosely covered with foil, after cooking. When you take the steak off the grill, put it on a platter that has been heated. Keeping the hot stuff hot is important.
Never leave the grill unattended.
That’s about the size of it. Oh, and buy the best quality meat you can find. Cheap meat is never really a bargain. Enjoy.
Cook fresh with basil
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Even if you don’t grow fresh basil, it is an herb readily available in grocery stores.
And basil rocks. It’s easy to grow and has a wonderful smell. If you just wanted to use it in the garden as a glossy leafed ornamental, it would be fine.
But why do that if the plant can double as a garden beauty and a kitchen prize.
Please enjoy these fresh basil recipes.
Asparagus the wonder vegetable
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Asparagus is delicious and versatile. Packed with nutrients, it is also an antioxidant.
There are many different ways to prepare it, but the most important thing to remember in cooking asparagus is not to overcook it. You want it tender enough to chew, but not limp and soggy.
I hope you’ll try these recipes and that your family enjoys them as much as mine does.
delightful pasta salads for summer tables
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Pasta salads don’t have to be boring, predictable or bland.
There are many variations you can try. Don’t limit yourself as to dressings. If you don’t like Italian dressing, don’t use it. And remember to season the pasta well.
Another thing you need to remember is to rinse the pasta in cold water after it is cooked. This will keep it from getting sticky.
I hope you’ll get out of your comfort zone and experiment a little. Enjoy.
Reasonable recipes for summer suppers
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
If you’re looking for a meal that isn’t labor intensive and doesn’t take up an entire afternoon to prepare, try one of these dishes.
The barbecue chicken recipe may be the best I’ve ever found for this dish. And the marinated cole slaw is a really nice dish to have on hand because it keeps well for several days and complements almost any meal.
The oven roasted potatoes make a change from the go-to versions, and you may be surprised by how tasty the sauteed green beans are.
I hope you’ll give them a chance.
Easy as pie blueberries
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
July is National Blueberries Month, and fortunately for us, blueberries are now available locally, and they are in abundant supply.
They’re delicious by themselves in a bowl, mixed with chopped cantaloupe and sliced bananas as a fruit salad or dropped into a bowl of cereal. But if you want to take blueberries into the dessert arena, feel free to try any of these recipes.
When a blueberry pie or cobbler is taken from the oven, a scoop of vanilla ice cream on top only makes it better. So help yourself.
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.
