Category Archives: Food
Soups to come home for
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
During winter months when the sky is that bleak winter grey, a nice comforting bowl of hot soup is just what the doctor ordered.
Perhaps that’s why January has been designated as National Soup Month.
These soups are enough for a meal, maybe with a small salad. And they’re not that much trouble to make.
You can always save the leftovers and have another meal ready to go. I hope you enjoy them.
Dutch oven meals — big on flavors, easy on you
By Olivia Fowler
For the Courier
news@thepccourier.com
Dutch oven cooking maximizes meat flavor and minimizes labor.
Once the Dutch oven is filled with the meat of choice, plus other ingredients, it’s simply a matter of throwing it into a slow oven and forgetting about it until the timer goes off.
These dishes are a great way to battle the chill evenings of winter. One of the best things about them is the scent that fills the kitchen while they’re cooking.
I use a cast-iron Dutch oven, but there are several highly rated Dutch ovens on the market made from other materials that produce excellent results.
A global take on flavorful meatballs
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Meatballs are user-friendly for football fans, party-throwers and family cooks. They can be served as a main dish
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New Year’s dishes for good fortune
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
All over the world, people believe that serving certain dishes on New Year’s Eve or New Year’s Day will bring a prosperous New Year.
Greens of almost any kind are chosen to represent folding money, pork is considered a prosperous meat and peas and beans represent coins in many cultures.
In the South, especially the Carolinas, collard greens, black-eyed peas and rice are universally thought to be most important for New Year’s dishes.
This tradition can be traced to several other regions, primarily Africa, France and the Caribbean.
The pork roast and saurkraut tradition is favored in states with strong German and Dutch heritages, and the orange brandy cake is a Greek Island tradition.
They’re all good. And I hope prosperity will come to you immediately after eating at least one of these dishes.
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.
