Saturday, May 14, 2011

Pin It


Old Fashioned Goodness.

With School officially over for the year, I can now find the time ( and lots of it) to start blogging again. I have many recipes/ideas that I want to try over the Summer, and will be starting my own container garden soon! So hopefully the posts will be a regular project of mine. Anyway let's get done to the food. This one is nothing new or special, but one of my new found obsessions. Stovetop popcorn. A simple past time, but oh so delicious! So first off let me ask a question:

Do you REALLY like the taste of microwave popcorn?

If you answered yes, answer me this:

Do you REALLY know what's in that microwavable bag of 'popcorn'?

I know that both of my answers to those questions are No, but I would frequently make it because all you have to do is throw the bag in there, and wait. That's it.

I then moved on to an air popper for a healthy alternative, but was left with mostly chewy package material. Until I discovered stove-top popcorn. Oh the wonders! But really, takes a little more effort (minimal I might add), but the end product tastes and is much better for you than any microwave popcorn. No trans fat, no artificial flavors, just corn, oil, and seasoning of your choice. Ok enough rambling for such a simple snack.

First here is what you will need: A small pot, or bigger depending on how many servings you are making, measuring spoons, popcorn kernels(most likely located next to the microwave popcorn in the store), and any seasoning you want to add (salt is always the default)

So first you want to get the pot heated. I usually do medium heat, and that works. Next add the oil. I usually add only 1/2 a teaspoon for 1 serving (2 Tablespoons of kernels). That's all it takes. Once you add the oil, you can add the kernels. (Again for 1 serving, 3 cups of popcorn is 2 Tablespoons of kernels). Feel free to adjust the servings of both the oil and kernels. Next you want to just swirl the pot so that the kernels get covered in the oil. This assures that they won't burn before they pop. I also add the salt directly to the kernels at this point, but if using other seasonings I would wait until after. Then pop the lid on, and wait.
Once you start to hear the kernels start to pop, is when the 'work' comes in. Simply just shake the pot continuously over the heat until the popping stops. That's it. Now when i make it it tends to get hot holding on to the lid when i shake it, so you many want to have a dishcloth over it. Once the popping stops, transfer your popcorn to a bowl, and add your seasoning of choice. Sometimes I spray a little non-stick spray on the popcorn to make my seasoning adhere better. I love playing around with different flavors, so here are some ideas of what I have used.

-Salt & Pepper
-Garlic Powder/Onion Powder
-"Southwestern" mix - Cumin, Cayenne, Chili Powder, Paprika
- Pumpkin Pie spice (Great for the fall!)
- Parsley & Parmesan cheese (SOO good!)

Those are a few of my favorites, but feel free to play around with different combinations and new ingredients.

Here I have pictured an addition that some may find "different" for popcorn, but believe me it's delicious. Hummus. It's rather tasty to dip your popcorn into. As far as nutrition goes, a single serving of this popcorn has around 100 calories, and 3 grams of fat, not to mention it's a whole grain snack! So for the same amount of calories you are getting from microwave popcorn, you get no mystery ingredients, no trans or saturated fats, and I personally think it tastes much better. So try this past time treat, and you may find yourself making it every night like me. It takes just about the same time to make as microwave popcorn, so give it a try! I'm sure you won't be disappointed.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.