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Popcorn 3-Ways

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For your simple, classic popcorn, check out our video tutorial on Facebook.

Homemade Kettle Corn

  • Heat 1/4 cup butter or oil of choice in a large pot over medium-high heat. Add the 1/2 cup popcorn kernels and 1/3 cup sugar. Give the kernels a quick stir and then cover with a lid.
  • Once the popcorn starts popping, carefully pick the pot up and give it a quick shake every few seconds until the popping slows down, between 3-4 minutes. Remove immediately from the heat and pour the kettle corn into a large bowl.
  • Sprinkle with salt and serve immediately. Do not make the mistake of removing the pot from heat without transferring to a bowl. Due to the high heat of the pot, if you don’t transfer the popcorn it will caramelize and perhaps burn.

Parmesan and Rosemary Popcorn

  • Prepare about 4 quarts popped popcorn.
  • Heat 3 tablespoons extra-virgin olive oil and 1 sprig fresh rosemary in a small saucepan over medium heat until fragrant, about 5 minutes.
  • Discard the rosemary and drizzle the olive oil over warm popcorn.
  • Add the 1/2 cup grated parmesan, 1/2 teaspoon salt, and 1/2 teaspoon black pepper and toss to combine.
  • (Minced garlic would make a great non-dairy substitute)

Apple Pie Popcorn

  • Prepare about 4 quarts popped popcorn.
  • Melt 3 tablespoons unsalted butter (or coconut oil) and drizzle over the warm popcorn.
  • Add 2 tablespoons granulated sugar, 1 teaspoon apple pie spice (or pumpkin pie spice), and 3/4 tablespoon salt, and toss to combine
  • Enjoy!

Recipes adapted from PBS – find more on their website.

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Slow-Cooker Potato Leek Soup

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With the weather cooling down around us, sometimes the most wonderful feeling can come from curling up in a blanket with a warm, hearty bowl of soup. We love the simplicity and versatility of this recipe. More information and variations can be found here.

  • 4 medium leeks, hairy root end trimmed and thinly sliced, white only to make about 4 cups
  • 4 medium to large potatoes, peeled and diced
  • 4 to 6 cups water, vegetable or chicken broth, to cover
  • Salt, to taste
  • 2 tablespoons unsalted butter or olive oil

Place the leeks and potatoes in the cooker.  Add the water or broth to the pot, just to cover.  Cover and cook on LOW for 5 to 7 hours, until the potatoes are tender.  Using a hand held immersion blender or transferring to a food processor or blender in batches, purée the soup.  Taste for salt and add the butter/olive oil.  Ladle the hot soup into bowls and serve immediately with fresh French bread.