Popcorn- for more than just movies

There's a joke among my friends at work. "Sarah: if she isn't eating a bag of popcorn, she has the bag the popcorn used to be in."


The funny part about it is, that it is 100% true. I eat popcorn every day. And why not?! It's a whole grain, good for your cholesterol (as long as there is no butter on it), portable, diverse. In short, it's just yummy.


Personally I use a Cuisinart popcorn maker. It uses oil instead of air, but it makes a mean kernel. I make a huge batch on Sundays and Wednesdays. Then I bring a RuMe bag of popcorn every day (What is that? You don't know about RuMe bags?! Check it out HERE)! 


If you want to make popcorn on your stovetop, it's really easy. 


You will need:
A large sauce pan with a lid
1/3 cup popcorn kernels
2 Tbs canola oil


Put oil in the pan with five kernels (yes 5 and only 5) and heat over medium high heat. Shake the pan while holding the lid every few minutes. When you hear the kernels starting to pop, add the remaining kernels. Shake every few minutes. This is really important. If you don;t, your popcorn will burn and it will stink.  When you hear the popcorn start to slow take it off the heat. Add your favorite seasoning. 


Sometimes I even bring and extra bag for my carpool partner (in fact, it was she that suggested I blog about popcorn).  I use olive oil instead of butter (I love my arteries. Do you love yours??).


You can also make your own microwave popcorn. I hate HATE HATE store bought microwave popcorn. It tastes really fake and it's WAY too salty. So, If I want some to microwave I use the following recipe:


Microwave Brown Bag Popcorn

1/4 cup popcorn kernels
2 teaspoons canola oil
Kosher salt, to taste

Toss the kernels with the oil in a small bowl. Pour into a plain brown paper bag, close, and place on a paper towel on the microwave turntable. The paper towel is pretty important as it will keep the oil from getting on the turntable.  Cook on high for 1 1/2 minutes. It's important to note that every microwave is different. The deal is that you have to listen to your popcorn. Listen carefully and stop the microwave as soon as the popping slows. It should not be more than 2 minutes total.


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Now, I believe in flavored popcorn. I mean don't get me wrong. I love the classic butter ans salt as much as the next person, but I love my arteries more and since I eat popcorn almost every day. That much butter is just asking for a trip to the nearest cardiologist. So here are some of my ideas:


My favorite toppings are:


Olive oil
Garlic powder
Kosher Salt


It's so simple and yet so. darn. good.

Kettle Corn!!!!

(No more paying $5.00 a bag!)

2 Tbs vegetable oil

1/3  cup popcorn kernels

2 Tbs sugar

Coarse salt to taste

Put oil in the pan with five kernels (yes 5 and only 5) and heat over medium high heat. Shake the pan while holding the lid every few minutes. When you hear the kernels starting to pop, add the remaining kernels and the sugar. Shake. Shake every few minutes. This is really important. If you don't, your popcorn will burn and it will stink.  When you hear the popcorn start to slow take it off the heat. Add the salt! 

I've also enjoyed:

Olive oil

Cinnamon

Sugar

Olive oil
Lemon Zest
Fresh Dill/Rosemary
Kosher Salt


Olive oil
Fresh Rosemary
Parmesan Cheese


Olive oil
Cinnamon 2 parts
Nutmeg 1 part
Ginger 1 part


Kosher salt
Garlic powder
Onion powder
Paprika
Thyme
Crushed red pepper
White pepper
Chili powder




Butter
Honey
Kosher salt
Cayenne pepper