Popcorn 101

ok, i realize that popcorn doesn't sound that hard to make. and it isn't. you buy some microwave-thingys, follow directions on the box, and WAHLAH! you have a tasty snack. but for some reason, it always bothers me HOW much they charge for that microwave stuff. it's ridiculous. and even if you have a coupon, it's just that, well, it's something you have to find, cut out, find again when you're in the grocery store, and actually USE in order to save any money.

So here's a super easy way to make popcorn and to make it CHEAP! cause a bag of whole kernels in the store is around $1.50...

i've been doing this for years... literally - years. before i had kids. way back in the days of working full-time as a preschool teacher. so i had kids - 12 of them, usually.

and i used to get the Martha Stewart Living Magazine - that was before the whole scandal.

somewhere in some magazine, i read how easy it was to put some popcorn kernels in a paper bag, microwave it and you get some popped corn.

So, here's a breakdown of "my" recipe:

1/4 cup whole kernel popcorn

2 paper bags (if you don't have paper lunch bags, i've put it in a microwavable bowl WITH LID loosely on top)

microwave

optional: popcorn toppings

I split the 1/4 cup kernels between the 2 paper bags. I drizzle a bit of olive oil over the kernels and sprinkle some salt on top.

Then, put 1 bag into the microwave at a time - for about 1 minute (i usually put it in for 1 min and 10 sec, to be exact).

It gets all warm and popppy and yummy. add salt or butter or any popcorn toppings you like. try cinnamon and sugar if you want something sweet!

all for pennies.

Rainbow Jell-OOOOOOOOOhhhhh!

A friend of mine made this Jell-O for her daughter's 2nd birthday party. I forgot how much I enjoy a bowl of this gelatin delight with a dollop of cool whip... so refreshing, so delicious, so EASY!

You'll Need:

5-6 small packages of Jell-O in different colors/flavors

Cool Whip (or any whipped topping)

What You'll Do:

Make one recipe of Jell-O at at time, follow the directions on the box.

Then pour into any glass dish. Place in the refrigerator until firm.

Repeat the process with the remaining Jell-O packages.

(I recommend making this the day before a party or get-together, that way it has over night to set.)

Before you are ready to serve, top with cool whip (or any whipped topping).

Applesauce

A couple of weeks ago now, I bought a bag of Granny Smith apples at the grocery store. My kids love these apples. In the midst of unloading, putting away, running out to go pick up my oldest from school and then coming home to finish putting the groceries away, I lost track of the bag of apples. When I questioned my girls, they admitted to the bag of apples being in their room. I knew this was not good! I walked into their room and found the bag emptied and one solitary, single, lonely bite taken out of each apple.
Well, how does the saying go? When life hands you lemons, make lemonade? Does this also fit for apples to applesauce?
Needless to say, I ended up with a pot of applesauce.

So, after thinking about what to do with these apples, I was reminded of something in my childhood. As a young girl, our family would go camping, a lot. We would camp with lots of other families. One family, imparticular, was very creative with their cooking. they made quesadilla's on a grill over the fire. And one time, while camping, they made applesauce. I still remember the recipe, probably one of the first recipes I ever learned, besides the tossed salad recipe in 2nd grade!

Applesauce
1 bag of apples (whole apples will do)
1-2 T cinnamon (depending on how many apples you have, and how sweet/spicy you like it!)
1-2 T brown sugar
Juice from one lemon

Peel & slice the apples (a pain, I know! My friend has the apple peeler and slicer, and jeeze-louise is that easy!)
Put all ingredients over low heat for about 30 minutes, until apples are soft and smash-able (yes, it's a word!)
Once the apples are soft, use whatever nifty tool you have to mash them! I used my mashed potato smasher...)

Let cool a bit and enjoy! I love this warm, with vanilla ice cream. My kids will live on applesauce if i let them!

chickpeas

We love chickpeas... in any form. Did you know they are considered one of the healthiest foods you can eat? They are so very good for you. I am always looking for new ways to eat them.. and I found a really yummy one. Marinated. Just dump a can of drained, rinsed chickpeas in a bowl and marinate in some good balsamic vinegar. I marinated mine for about 4 hours. YUM. My intention was to add them to an Italian salad that I made with spring mix, tomatoes, onions, roasted red peppers and goat cheese. Although I did add them, and they were fantastic.. most of them were gone by the time I made the salad. My 2 year old even ate them by the handful!! Try it.. it's a very healthy snack, and try sprinkling them on top of your favorite salad!

chick pea dip

I spent Memorial Day weekend in San Diego with one of my favorite people, Aubrey. We love to cook, share recipes.. and go to the beach. We did plenty of both. This is a bikini friendly version of hummus, without the Tahini. As much as I love Tahini.. did you know it has, like 200 calories per tablespoon? Considering I can eat hummus with a spoon.. this is bad for the thighs. This recipe is just plain delicious... Thanks Aubrey!

1 can chick peas (garbanzo beans) drained, rinsed
1 lemon, zested and juiced
2 cloves garlic
5-7 sprigs fresh thyme, leaves stripped from stems
course salt and freshly ground pepper
a few drops hot sauce, to taste (I use Frank's Red Hot)
1/4 cup extra-virgin olive oil
dipper ideas: pretzels, gourmet chips, red bell pepper, cucumber,
celery, any veggie you like

Combine the chick peas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor. Turn processor on and stream in the extra-virgin olive oil. Transfer the dip t0 a dish and surround with veggies and chips.
this recipe was adapted from a Rachael Ray recipe.

pretzels

almost-famous soft pretzels

1 cup milk
1 pkg active dry yeast
3 T packled light brown sugar
2-1/4 cups all purpose flour, plus more for kneading
10 T unsalted butter, plus more for greasing
1 tsp fine salt
1/3 cup baking soda
2 T coarse salt

Warm the milk in a saucepan; pour into a medium any NON-METAL bowl (my sis used a metal bowl and the dough never rose!) and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 T butter and soften; stir into the mix.

Add the remaining 1-1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap.

Let it rise in a warm spot until doubled in size, about 1 hour.

Preheat the oven to 450 degrees. and grease a large baking sheet. Punch the dough to deflate it, then turn it out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes. - i have know idea what that means!) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands in to a 30-inch rope, (i didn't stretch mine far enough and they came out fat and puffy, which made me think they would make a yummy bread for a sandwich!)) holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.

Dissolve the baking soda in 3 cups of warm water in a shallow dish (i used a jelly roll sheet). Gently dip each pretzel in the soda solution, (this is what gives the pretzels their golden exterior, you'll see what i mean when they are done!) then arrange on prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10-12 minutes.

Melt the remaining 8 T butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat (i brushed the butter on with a silicone basting brush and didn't use nearly 8 T of butter); place on a wire rack to let the excess butter drip off. Serve the pretzels warm.

feb/mar 2009 * Food Network Magazine