Simple Stovetop Healthy Popcorn Recipe

With all of the hype recently about the health benefits of popcorn, it is increasingly obvious why people love and crave popcorn so much.  Of course, without a doubt, the healthiest popcorn to eat is air-popped, with no toppings.  However, let’s face it: air-popped popcorn, with no oil, butter, or salt, is not very appetizing.

So what is the best compromise between “naked” popcorn and the butter-laden salty kernels from the movie theater?  Stove top popped popcorn.

Made with a little thought, it can be made with a minimum of unhealthy aspects while still being tasty.  You can also add a wide variety of flavorings that are both delicious and still healthy — most cooking spices, like chili powder, cumin, curry powder, garlic powder, Cajun spice, garam masala, or even combinations of spices are wonderful ideas.

Stovetop popcorn is a wonderful compromise between healthy and tasty

Ingredients

• 4 Tbsp. oil – enough to coat the bottom of the pan and come about halfway up a kernel of popcorn; grapeseed is a wonderful healthful choice, as is canola
• 1/2 c. popcorn kernels
• Salt to taste
• 6 qt. covered pot (soup pot or dutch oven size)

Directions

1. Put the pan with oil on the stove over medium-high heat.
2. Add few kernels (3-5) to the oil to let you know when it is hot enough.
3. Cover the pan and wait, shaking the pan back and forth vigorously a couple of times a minute.
4. When you hear all your kernels pop, fish out the popped kernels with a spoon or fork (so they don’t burn and give the remainder a bad flavor), then pull the pot off the heat.
5. Quickly add the salt and the remaining kernels, and cover the pot again, shaking a bit to cover the kernels in oil.  Keep this up for about 30 seconds, to heat the kernels evenly without risk of burning them.
6. Place the pan back on the heat.  Tilt the lid ajar to one side slightly, providing a crack for steam to escape from; this keeps the popping kernels from becoming soggy from the steam escaping other kernels.
7. Continue to carefully shake the pot back and forth periodically.  The kernels should begin to pop quickly, and largely at the same time.
8. When most of the kernels are popped – there should be several seconds between pops – remove the pot from the stove.  Wait a few seconds for any last-minute pops, then dump the popcorn into a large bowl.  
9. If you wish to add any other flavorings, or if you feel you simply must use butter, add them at this time.

Cheater Microwave Raspberry Cake Recipe

Easy Dessert Recipes Perfect for Dorm or College Food, or Any Time

This easy cake recipe using fruit preserves is quick and simple, but can be modified to fit any taste for sweets.

This super easy cake recipe is perfect for satisfying a sweet tooth without lots of preparation and mess, or a lot of technical know-how, as with most baking recipes. This makes it ideal as a beginner college recipe for a young adult just off on their own and living in the dorms, or any time you have limited space or equipment for baking. No oven or specialized equipment is necessary, just a couple of bowls, a glass or ceramic dish, and a microwave. It is also very quick to make, so can be easily used to just throw together if you decide at the last minute that a meal just has to have a dessert, or whenever you don't have the time to deal with the mess that most baking results in.

Try experimenting with different preserves, in addition to the recommended raspberry. Apricot, blackberry, plum, strawberry or even apple would probably be wonderful. Just be sure to use the seedless preserves, not jams with the seeds, nor jellies, as these are likely to give the finished cake undesirable tastes or textures. Above all, have fun with it! Try combining different flavors in the cake and the frosting, like apricot in the cake and plum in the frosting. Or try a triple-berry cake, with raspberry, blackberry and strawberry. With a recipe this easy to put together, it isn't hard to get creative.

Cake Ingredients

• 1/2 c. butter
• 2/3 c. granulated sugar
• 1/2 c. seedless raspberry preserves
• 1/4 c. sour cream
• 2 eggs
• 1 1/2 c. cake flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt

Greased microwave-safe 8" dish (such as Pyrex)*

Directions

1. Place butter and sugar in a large bowl, and using a mixer on high speed, mix until creamed.
2. Add preserves, and blend thoroughly.
3. Add sour cream and eggs, then again beat well.
4. In a second bowl, combine flour, baking soda, cinnamon and salt, and mix together well.
5. Gradually add dry ingredients to the first mixture, and blend until smooth.
6. Pour batter into greased dish.
7. Microwave on high power for 4-5 minutes, or until top is springy to the touch. If initial cook time is not sufficient, continue to cook in 30-second increments until fully cooked.
8. Set aside to cool while making the frosting.

 

Frosting Ingredients

• 2 Tbsp. butter
• 1 c. confectioner's sugar
• 1 tsp. vanilla extract
• 1/4 c. seedless raspberry preserves

Directions

1. Combine butter, vanilla extract, preserves, and 1 c. of the confectioner's sugar to start.
2. Blend well.
3. Slowly add in remaining sugar and stir until smooth.
4. Make sure the cake is cooled, then spread the frosting onto the cake and enjoy!

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For another great 'cheater' recipe, be sure to check out Super Quick and Easy Cheater Peach Cobbler.

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*Never, ever use metal in a microwave!  It will catch fire and/or explode.

Indian Chicken Curry Recipe

Wonderfully Seasoned Curried Chicken from India

This is a spicy and delightful chicken curry dish from India, usually served over rice.

This recipe for Indian chicken curry is actually surprisingly easy to prepare; most of the preparation involves measuring and grinding spices, and the cooking, although it requires some amount of time, requires little attention.

Like most Indian food, it is quite spicy, which can be moderated by reducing the amount of chili powder. But, also like most Indian dishes, it has a subtle array of flavors which has been very appropriately compared to a symphony for the taste buds, as opposed to Western recipes, which may contain only one or two seasonings, if any at all besides salt or pepper.

This chicken curry is generally served with rice. Optionally, it can also be served with plain yogurt, which can cut down the heat factor considerably for those who aren't quite up to eating such spicy foods.

It also keeps well in the refrigerator for up to a week or so.

Indian Chicken Curry

 

Indian Chicken Curry Recipe

Ingredients

• 4 lbs. whole chickens, cut into pieces (boneless breasts can be substituted for ease of preparation and eating) 
• 3 cups onion, chopped 
• 2 Tbs. ginger, minced 
• 6 cloves garlic, minced 
• 2 Tbs. poppy seeds, ground (use a food mill) 
• 2 tsp. salt 
• 2 tsp. red chili powder 
• ½ tsp. turmeric 
• 5 whole cloves 
• 5 whole cardamom 
• ½ stick cinnamon 
• 2½ Tbs. olive oil

For Garam Masala:

(grind all of these together in a spice mill or mortar and pestle separately from above)

• 1½ Tbs. coriander 
• 20 cloves 
• 20 cardamom 
• 1 tsp. cumin seeds 
• ½ stick cinnamon 

*optional:

• 1 star anise 
• 1 black cardamom

Directions

1. Heat the olive oil in a large sauce pan over medium-high heat. 
2. Add the whole cloves, cardamom, and stick cinnamon. 
3. As soon as the spices begin to sizzle, add the onion. 
4. Sauté the onions and spices until the onions become slightly transparent, but not fully browned. 
5. Add the ginger and garlic to sautéing onions, and stir for about a minute. 
6. Add the chicken to the onions and spices, and stir enough to fully coat the chicken with oil. 
7. Cover the pan and allow to cook for five minutes. 
8. Add salt, stir carefully but well, then cover and allow to cook for another five minutes. 
9. Uncover and allow the chicken to fry until almost all the water evaporates. 
10. Add the chili powder, then stir for about a minute. 
11. Add the ground poppy seeds (mixed with a tablespoon of water). 
12. Stir well, then pour in just enough water to cover the pieces. 
13. Cover and cook, stirring occasionally, until chicken is fully cooked through and the gravy has reached the desired consistency. 
14. Add the Garam Masala mixture, and cook for another minute or two. 
15. Allow to stand for 15 minutes before serving.

Pljeskavica or Cevapcici

Pljeskavica (pl-yes-ka-vee-tsa) and cevapcici (che-vahp-chee-chee) are traditional and (understandably) well-loved foods in the Balkans, including Slovenia, Croatia, Bosnia, Serbia, and others.  In essence, they are their version of hamburgers (or hamburger-sticks.)  They are nearly as easy to make, but much tastier than their American counterparts.  They are best if started early in the day, or even the day before, they are planned to be cooked; this allows time for the flavors to blend together.  They can be cooked in almost any manner, including pan-frying, broiling (in the oven), or grilling.  My personal preference is far and away for grilling.


Ingredients:

• Meat (traditionally 1/3 lamb, 1/3 pork, 1/3 beef, but you can use whatever you've got.)  
• Onion, very finely chopped (about 1/2 sm onion per pound of meat total)  
• Garlic (about 1 clove per pound, give or take)
• Salt
• Pepper
• Paprika (approx. a Tbs per pound)  If it's sweet paprika, add a dash of cayenne.  
• (optional)Cavender's Greek Seasoning

 Directions:

1. Mix it all together.  
2. Chill for an hour or two in the fridge.    
3. For cevapcici, roll it into 'sticks', about an inch in diameter by about 4 inches; for pljeskavica, form it into big, flat hamburger patties (6-9 inches diameter, 1/2 inch thick).  It may help to rinse your hands and leave them wet in between rolls/patties, as they can be very sticky, especially if lamb is used.
4. Chill again for an hour or two if possible, but not absolutely necessary.  
5. Grill, pan-fry or broil, until the inside is just barely not pink anymore.
6. Commonly served with bread and Slovenian potato salad (recipe about halfway down the page), which is likewise very unlike its American counterpart.

Enjoy!

Lemon-Pesto Chicken

This recipe was inspired by my AeroGarden, as a way to use the profusion of fresh lemon basil I had on hand.  I used all three kinds of basil in the Gourmet Herbs seed kit; approximately 5 parts lemon basil, 2 parts globe basil, and one part sweet basil.


Ingredients:

• 1 c. Fresh basil, finely cut
• 1 large onion, chopped
• 1 lb. chicken (tenders or boneless breasts)
• 1 lb. fresh spinach
• 2 16 oz. can of mushrooms (pieces and stems)
• 3 tbs. butter
• 3 tbs. flour
• 3 c. milk
• 1-2 Tbsp. oil
• 1/2 tsp. dry or 1 tsp finely cut fresh thyme
• 1/4 tsp. dry or 1/2 tsp finely cutfresh oregano
• 1/4 c. fresh finely cut parsley
• 2 cloves fresh garlic, finely chopped
• salt & pepper to taste
• 1 lb. package wide egg noodles

Directions:

1. In a large pot, heat oil (just enough to cover the bottom of the pot) slightly over medium-low (3-4 on most stoves) heat.  Add onions and brown to translucent.
2. Raise heat to medium-high (6-7) and add chicken.  Allow to sear on each side before stirring, but do not let it burn.
3. While chicken is cooking, in a separate pot, make a simple rue white sauce with the butter, flour and milk.  Season with salt, pepper and garlic to taste. 
4. Once the chicken is mostly solid white, add the white sauce and mushrooms.  If using dried herbs, add them at this point.  Reduce heat to medium-low and cook for about 15 minutes.  Stir as necessary to keep from sticking, but do so gently — you don't want to break down the chicken too much.
5. While the sauce is cooking, start water for the noodles, lightly salted, on highest heat.  When it boils, add noodles, stirring occasionally, until cooked.  Drain noodles.  (This will happen concurrently with remaining instructions for sauce.)
6. Add the fresh herbs, stir in gently, and allow to cook for an additional 5 minutes or so.
7. Add the spinach, a bit at a time to allow it to wilt into the sauce so that it will all fit into the pot.  Allow it to cook, stirring gently occasionally, until noodles are finished.
8. Serve with parmesan if desired.

Cauliflower with White Sauce and Cheese

This is a rather simple but very delicious recipe for cauliflower.  Many people dislike cauliflower for its mushy texture and bland taste, but the combination with the white sauce and cheese give it a delicate combination of flavors that go well with almost any main dish.

Ingredients:

• 1 whole cauliflower
• 1 Tbs. butter
• 1 Tbs. flour
• 1 cup milk (approximate)
• 1/2 cup sharp cheddar cheese, grated
• salt & pepper to taste

Directions:

1. Clean the leaves and excess stem (and any brown spots) off of the cauliflower, and place in a steamer basket inside a pot slightly larger than the cauliflower, but which will allow room for the lid to close completely.
2. Cook the cauliflower on medium heat until tender (but not mushy) all the way through.  Don't be afraid to spear it with a for to check if it is done all the way through; any marks will be covered by the white sauce.
3. When the cauliflower is almost done, make a Simple Rue with milk. Salt and pepper to taste, but keep in mind it should not be an overwhelming flavor; most flavor should come from the cheese.
4. Remove cauliflower carefully from the pot (two forks to spear it and hold it, one on either side, works well) and place, whole, in a bowl or plate with enough room for a little excess sauce.
5. Pour the thickened white sauce over the cauliflower slowly, making sure to coat the entire head.  Sprinkle with the cheese and serve.

Caramelized Onions

Caramelized onions and browned onions are often used as interchangeable terms, and although they are related, they are not precisely the same thing.  Caramelized onions are cooked significantly longer, until the natural sugars in the onions are, well, caramelized.  Caramel is in essence simply browned sugar, and despite the bite onions have, they are very sweet as well, which means they are full of natural sugars.

Many recipes, especially those which will feature the onions directly, such as fajitas, call for caramelized onions; cooking onions this way breaks down the compounds which give onions their bite, and leaves them rich and sweet tasting.  Properly caramelized onions are sufficient as a side dish all by themselves, or feature well with other sauteed vegetables, like mushrooms, peppers, squashes, tomatoes, and more.


How to Caramelize Onions

What you will need:

• Onions
• Oil
• Butter (optional)
• Wide flat pan
• Salt (and optionally a bit of sugar)

The optimal pan for caramelizing onions is one in which you can lay out all (or as many as possible) of the onions in a single layer, so that they all receive equal heat.

Instructions:

1. Cut the onions as desired, most commonly in long narrow strips.
2. Warm the pan slightly on med-high heat, then add oil (and butter if desired).  You won't need very much, just enough to coat the onions, about 1-2 tsp per onion.
3. Once the oil is hot (you can put in a small piece of onion and wait until it starts to sizzle) add the onions carefully, and move them around until they are all coated with the oil.
4. Spread onions evenly in the pan and allow to cook, stirring every few minutes.
5. After 10-15 minutes, when the onions are just starting to turn brown at the edges and stick a bit to the pan, they are reaching the point called for as 'browned onions' in recipes.  At this point, add a bit of salt to taste, and optionally just a bit of sugar (about a quarter teaspoon per onion) to help along the caramelization process.  Depending on your stove, you may also want to reduce the heat a bit at this point.
6. Continue to cook for an additional 15-30 minutes, until the onions are a uniform, well, caramel color.  Stir frequently enough to keep the onions from burning, but not so much as to make them disintegrate or fail to brown; this will vary depending on your stove, cooking implements, type of onion, etc. 

Making Fresh Whipped Cream

Is it very simple to make fresh whipped cream; it takes only a minute or two, easy enough anyone can do it, and the taste is far superior to anything you can buy in a can.

Simply take the desired amount of heavy whipping cream — one cup is plenty for most needs — and put it in a mixing bowl. Remember that it will increase in size considerably, so use an appropriately larger bowl.

A hand mixer is easiest to use for this, but a stands mixer will work just as well, and even a hand whisk will work in a pinch, though your arm will end up tired. Mix on high speed until peaks just begin to form, but are not quite solid yet.

At this point, add a little sugar, about 1-2 teaspoons per cup of whipping cream. Do not use granulated sugar; either superfine sugar if you can find it, or confectioner's (powdered) sugar. A small splash of vanilla (about half a teaspoon or so) is also good; a little rum or other flavorings can also be quite tasty.

Fold in sugar and flavorings gently, then mix again on low speed to blend in your addings. Be careful not to over-mix; once peaks stand firmly, quit mixing, or you will end up with very sweet butter.

Test for sweetness, and enjoy!

Quinoa with Peanuts and Sesame Seeds

1 cup Quinoa, rinsed 3 or 4 times
2 cups Water
6 tbsp Peanuts
2 tbsp Sesame seeds
1 tsp Salt
2 tbsp Oil
1 Green chilli, sliced thin
1 tbsp Cumin seeds



Place the quinoa in a 3 quart sauce pan, pour water over it, cover and bring to a boil over medium high heat. Reduce the heat to medium low and simmer for 20 minutes or until all the water is absorbed. Remove from heat and fluff with a fork or chopsticks.



Place the peanuts in a small frying pan and toast over medium heat until they are very warm to the touch (be careful not to touch the pan while checking them.) Add the sesame seeds and toast together until the sesame seeds turn a golden brown, but not too dark. Grind peanuts and sesame seeds to a coarse powder, resembling breadcrumbs.



Heat a larger pan over medium heat for a few minutes, add the oil, then add the green chillies. When they sizzle and look a little fried, add the cumin seeds, and let them cook until they pop slightly.



Add the quinoa and stir well to coat with the oil. Add the peanut and sesame seed powder and salt and stir until mixed. Let cook for a few more minutes to heat the quinoa thoroughly and let the flavors blend together.

Making a Simple Rue

The basis to many recipes, especially (but not limited to) anything with a ‘white’ or cream sauce, is a simple rue (or roux). Most simply put, it is flour, to thicken the sauce, which has been sautéed in butter to get rid of the ‘floury’ taste that it would give the food if you added it directly.
When making a rue, the general rule of thumb is 1 tablespoon of flour and 1 tablespoon of butter (or other oil for the calorie-conscious) for every cup of liquid. This makes a fairly thick sauce, just about perfect for brown gravy. Use a higher or lower rue-to-liquid ratio as needed.

How To Make the Rue

Put the butter in a heated saucepan over medium heat and allow to melt (or the oil to heat up a bit, if using oil.) Add the flour and stir well, making sure the butter completely combines with the flour. Continue to stir constantly until the mixture begins to bubble a bit and begins to turn a more golden color. The more you allow it to brown, the less thickening power it has, so this too can be used to adjust the thickness of the final sauce, but in either case be very careful not to burn it, as the scorched taste will be present in anything you add it to. Add the liquid slowly, stirring constantly; you may find a whisk useful at this stage. Allow it to cook for several minutes to give it time to thicken. Keep in mind that it will thicken even more once it is removed from the heat.

For brown gravy

Separate the meat drippings; use the fat instead of butter (or with the butter, if there isn’t enough by itself), and then use the other juices for the liquid, supplemented with stock or broth if necessary.

For a basic whitesauce

Use milk for the liquid, and be even more cautious of burning the flour, as the flavor is rather delicate and the burned taste will be even more obvious.



***Please note: Flour can reach (and retain) a heat of around 500 degrees Fahrenheit. With the addition of the butter, if it splashes out of your pan, it will stick to you, and it will burn you, badly. Be very careful.

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Some of the many wonderful uses for a simple rue:

• Cauliflower with White Sauce and Cheese
• Lemon-Pesto Chicken