The Food Matters Project this week was "Wild Card Week", which meant we should make a recipe that we missed the first time around. One of our favorite snacks in the afternoon is homemade popcorn - it's fast, easy, and healthy. Before seeing Bittman's recipe we had been experimenting with different techniques but never got it perfect. Thanks to his suggestions (see below) we now can make perfect popcorn every time.
This time we seasoned our snack with Old Bay Seasoning and nutritional yeast. For those who haven't tried nutritional yeast, it gives a rich and slightly buttery/cheesy flavor without the fat which is perfect in a recipe like this.
Follow our/Bittman's recipe and try your had at making your own popcorn for your next snack or to bring as a perfect appetizer to an informal dinner party.
Seasoned Popcorn
Recipe from The Food Matters Cook Book
2 Tbs oil (not olive oil)
1/2 cup popcorn kernels
2-4 tsp seasonings of your choice
Pour oil into a heavy bottomed pot over medium heat. Add 3 kernels and cover pot. Once all three kernels pop (listen carefully) add the rest of the kernels, cover, and shake well. Cook for 5-7 minutes, shaking frequently, until popping has mostly subsided. Toss with seasoning and serve warm.
Suggested seasonings - Old Bay, nutritional yeast, salt, pepper, herbs de provence, curry powder, oregano, rosemary, garlic powder, chipotle.
