Week 2: Eat More Whole Grains
The goal for Week 2 of the Food Network’s Healthy January Challenge is to eat more whole grains. Well, I’ve decided to eat more popcorn! It’s delicious, nutritious, high in fibre, and one of my all time favourite snack foods. Oh yes. It’s also a whole grain.
I like the convenience and taste of some microwave popcorn but I stopped buying them when I found out they contained a toxic chemical (diacetyl) associated with a severe respiratory condition known as popcorn lung. I switched to Smartfood White Cheddar Cheese Popcorn for a while but it was a little too addictive (and very expensive). For this week’s challenge I wanted to go back to making homemade popcorn and since I wasn’t entirely sure which method would yield the best results, I decided to test a few…
First, I tried using a hot air popper. I didn’t like it. It made more noise than my vacuum, a lot of kernels didn’t pop, and it needed added butter to make the seasonings stick. Worst of all, if I didn’t have the bowl lined up just right, it would shoot popcorn all over the kitchen.
Next, I tried making homemade microwave popcorn using Alton Brown’s Plain Brown Popper recipe (minus the staples). The results were less than stellar. The oil seeped through the brown paper bag and ended up all over my microwave and my countertops. In addition, that oil-slicked bag was dangerously hot to handle and, even though I waited until the popping had stopped, only about ½ of the kernels actually had popped. I have an older microwave and that may have been part of the problem, but the corn that did pop had the texture of styrofoam.
The method that gave me the best results was simply to pop the corn in a pot on top of the stove. The popcorn was perfect. Tender and delicious. And every single kernel popped. It was also faster than the hot air popper and the microwave.
Once I determined my cooking method of choice, I moved on to the fun stuff – testing different flavour combinations. Not surprisingly, the two I liked the best have a decidedly French flair.
Popcorn Provençal
Makes 2 servings
- ¼ cup Gourmet Popping Corn
- 2 tsp Olive Oil
- 1 tsp Herbes de Provence
- ¼ tsp Fleur de Sel
In a spice grinder (or Magic Bullet) combine the Herbes de Provence and Fleur de Sel. Grind into a super-fine powder. Set aside.
Heat oil over medium heat in a pot with a lid. Add three popcorn kernels and cover. Listen for all three to pop then add the rest of the kernels. Cover and shake until the popping stops.
Put the popcorn in a serving bowl. Sprinkle with the spice blend while the popcorn is still hot and moist from the steam.
Stuff your face.
Treat Every Day Like a Special Occasion Popcorn
Makes 2 servings
- ¼ cup Gourmet Popping Corn
- 2 tsp Grape Seed Oil
- ¼ tsp White Truffle Oil*
- ½ tsp Celery Salt
Heat oil over medium heat in a pot with a lid. Add three popcorn kernels and cover. Listen for all three to pop then add the rest of the kernels. Cover and shake until the popping stops.
Put popcorn in a serving bowl. Sprinkle with truffle oil then toss with celery salt.
Stuff your face.
*Some of you may remember reading about my earlier Trouble with Truffles. Well I am happy to report that I have finally experienced the heady aroma of the white truffle. My friend Ken over at The Garum Factory was spot on when he described the “aroma/flavor as a combination of Parmigiano Reggiano and sweat socks”.
Although the truffle oil was expensive, a little goes a very long way.
I think it might be time for a snack…
Reblogged this on Eating Anything Interesting and commented:
Popcorn with French Hair? oh sorry, it’s flair! Even it would have some hair, as long as it’s a french’s,…. delicious!!
Thanks very much for sharing. I hope your readers enjoy it
Goes back to the days of my youth when the ONLY ways to make popcorn were on the stove top or in a basket over a campfire!. Mom
Jiffy Pop!
I agree with the best popping method & thanks for the variety of toppings. Must give them a try!
Thanks Mary. Hope you like them!
I LOVE truffle oil! Think I’m going to have to make this for a snack right now!!
Me too, and celery salt is awesome on popcorn! Bon Appetit
I’ve never tried making my own popcorn and will have to give this a try. Thanks for testing out the different methods – very helpful
It’s lots of fun! Thanks for stopping by
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AWESOME you got featured on the Food Network!
Thanks Sharon! I’m ecstatic!
Hmmm….looks good. Here’s another simple one – works especially well when stove popped – grate just a little fresh parmesan cheese with a micro-blade over the popcorn! Just a nice subtle tang and flavour!
I love the flavour of fresh parmesan. I think I will give this a try tonight, using some grana padano I have on hand. Thanks Anita!
My son likes popcorn popped in curry powder but it takes awhile to get it out of the pan for the next batch and now he and his wife are doing that PALEO diet so no grains. Popcorn is one of my favorites. Think that brown bag method is overrated.
Thanks for stopping by my blog today and clicking the “like” button. I appreciate it.
Ruth
I’ve never heard of popping corn in curry powder but it sounds interesting. It might be good with a handful of raisins tossed in too (after popping) to make a sweet, spicy, salty mix.
I love your photos ~ especially the ones of Murphy!
Hope you had a nice weekend
Laura
I’ll add this to our truffle butter, truffle oil, truffle pizza, and truffle salad list of February treats! In fact, we could begin with a a truffle salad, have truffle pizza and the go to the movies with our truffle popcorn!!! Now, that’s a pretty tony night of “junk” food
What a feast! I would love to try that truffle pizza
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I have always looked at truffle butter and wondered what I would use it for – now I know
Yes! Truffle butter would work very well on popcorn. It’s also sumptuous stirred into a risotto or pasta dish, or even a baked potato. Thanks for stopping by
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Thank you for the invitation Senka. I will check it out.