Prawn Chips (Easy!)

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So, you’re having a casual get-together and want to serve simple snacks, but you want to serve something that will make a bit more of a conversation starter than a bowl of pretzels. Try prawn chips instead.

Prawn chips? Prawns, like… shrimp? Yes.

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I bought this little box of uncooked prawn chips at my local Asian market for a dollar and change – very economical! The ingredients, and preparation instructions, are quite simple. Here’s a photo of the back of the box:

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When you open the box, the contents might surprise you. Uncooked prawn chips look like, well, little pieces of plastic:

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Don’t be alarmed. Simply pour your favorite cooking oil into a frying pan, so that the oil is about 1/2 inch deep. Coconut oil with a few drops of sesame oil added for flavor works well. Add the chips, a few at a time, to very hot oil:

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After only a few seconds, the chips will crackle and “fluff up,” taking on a foamy appearance. When that happens, scoop the chips out of the oil and place them on paper napkins to drain and cool.

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Only half of the box was used to make the big bowl of chips pictured above. Enjoy the crispy goodness of prawn chips the next time you are looking for a no-fuss snack!

Truffle Popcorn

WIN_20150520_121235When I think of indulgent foods, I think of chocolate… champagne… popcorn…

Popcorn?

This, my friends, is not just any popcorn.

While some folks will grudgingly admit to a secret chocolate stash, or a secret bottle of a top shelf liqueur, my confession is a small bottle of truffle oil and an even smaller tin of truffle salt. It’s not that I won’t share… I will, and I do. It’s just that, if I leave these glorious items in plain sight, one of the budding cooks in my house will surely do something unintentionally heinous, like use truffle oil to grease a pan for pancakes, or dump truffle salt on a frozen pizza.  [Shuddering] Hence, the secret location.

WIN_20150520_121431Truffle oil is akin to vanilla flavoring, in that each of these items contains the same primary flavor compound as the real thing, without the hefty price tag. Are the flavors exactly the same? The consensus is “no.” In fact, some celebrity chefs are downright disdainful of truffle oil, and will only cook with true truffles. With the elusive fungus fetching up to $3,600 per pound… and I am NOT joking… I’ll take my chances on the rumored difference in flavor!

Truffle salt, made by infusing salt with bits and specks of black truffle, is less controversial and just as delicious. My little tin of truffle salt was a gift from my husband, purchased at a Seattle-based shop called Sugarpill. It made me smile… my husband knows me well!

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So… pop up about 8 cups of air popped popcorn. Melt 1 tablespoon of butter, and stir in 1/2 teaspoon of truffle oil. Drizzle this fragrant mixture over your popcorn, and sprinkle lightly with truffle salt. You’ll never think of popcorn quite the same way again!

Cherry Popcorn

WIN_20150429_151210This treat is guaranteed to make you smile! With just three ingredients and 20 minutes, you can make a big bowl of fruity goodness that’s just perfect for Game Night or after school snacks. Let’s get started!

WIN_20150429_141106Ingredients (Makes 10 cups)

10 cups air popped popcorn

1 cup cherry juice

1/2 cup light corn syrup

Directions

WIN_20150429_142955Step 1) Spread 10 cups of air popped popcorn evenly on a large, greased baking pan with shallow sides.

Step 2) Bring 1 cup of cherry juice and 1/2 cup of light corn syrup to a boil in a medium saucepan. Boil for 10 minutes, until reduced to one-third of its original volume. Remove from heat.

WIN_20150429_144850Step 3) Drizzle cherry syrup over popcorn and place popcorn in a preheated 250 degree oven. Bake for 5 minutes.

Step 4) Remove popcorn from oven and stir popcorn with a metal spatula (some of the syrup will have sunk to the bottom of the pan; you want that syrup coating the popcorn!). Allow to cool completely before serving.

Tye Dyed Easter Eggs

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Tye Dyed Easter Eggs are original, colorful, simple, and fun – what’s not to love? Pick up a dozen eggs, find the food coloring that’s lurking in the back of your pantry, and let’s get started!

WIN_20150330_091719Ingredients and Supplies

1 dozen eggs

food coloring (4 drops per color)

vinegar (1 teaspoon per color)

thin rubber bands

WIN_20150330_105350Directions

Step 1) Carefully place eggs in a large skillet and cover with water. Bring water to a boil, reduce heat, and simmer for 20 minutes. Remove eggs from water and immediately place in refrigerator to cool.

WIN_20150330_105806Step 2) Wrap each egg in several rubber bands (not too tight, or the eggs will break!).

Step 3) For each desired color, combine 4 drops of food coloring and 1 teaspoon vinegar. Medicine cups work well for this.

Step 4) Using a small art brush, paint each color within the boundaries of the rubber bands. Use color sparingly (don’t soak the WIN_20150330_110857brush) for best results.

Step 5) Allow eggs to dry before removing rubber bands.

30 Second Snacks: Jicama Sticks

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Put the French fries down.  Seriously… nobody needs that in their body.  Instead, try a snack of fresh sliced jicama sticks.  Delicious!

WIN_20150228_114833What is jicama, you ask? It’s one of those veggies you walk right past at the market… it looks like a potato on the outside, looks like a radish on the inside, and tastes a bit like an Asian pear.  My pint size diners call jicama a “fruit vegetable” because it’s sweet.  Even better than the taste is the nutritional punch – jicama is starchy, with enough calories and carbs to make a filling WIN_20150228_115040snack, and offers a LOT of fiber and vitamin C.  Take that, French fries!

Simply cut a jicama in half, trim off the peel, and slice into French fry size sticks. Sprinkle with cinnamon (not sugar, just cinnamon) and enjoy. Sometimes, healthy eating really is this simple!

Valentine Snack Mix

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A month ago, I had ambitious plans for Valentine’s Day treats – plans that involved hours of baking and decorating. Somewhere over the course of a month, real life snuck in, and I just flat ran out of time.  So, I improvised.  Valentine Snack Mix is fast and festive!  If you stop at the market tonight for just a few ingredients, you’ll be able whip up a treat in no time! Have fun!

WIN_20150212_184918Ingredients (Makes enough snack mix for a classroom or office break room)

1 pound bag of pretzel twists

1 bag of white vanilla candy melts (sold by cake decorating supplies) or white baking chips

Red sugar crystals

1 bag of chocolate chips

1 bag of red gumdrops or other small, red candy

Directions

Step 1) Melt the candy melts or white baking chips in the microwave. Stir every 30 seconds until fully melted.

WIN_20150212_210445Step 2) Dip tops of pretzels in melted white chocolate.  Then, dip into red sugar crystals. Allow to harden on baking sheets.

Step 3) Mix together pretzels, chocolate chips, and gumdrops. Serve in a large bowl, or in individual muffin liners.

Not-From-A-Can Cinnamon Rolls

picture713Those refrigerated “peel and pop” cans of cinnamon rolls, ready to bake and complete with icing, are convenient.  Truth be told, they don’t taste half bad. But homemade cinnamon rolls they are NOT… nothing made with ingredients you can’t pronounce (read the can!) quite compares to a truly homemade cinnamon roll.

“How much work are these, really?”

You’ll expend about 30 minutes of effort kneading, rolling, mixing, and slicing.  Now, be honest… if you drive to the grocery store, pick out a peel and pop can of cinnamon roll dough, stand in line to pay for it, and drive back home, how long will THAT take?

Go ahead – roll up your sleeves, and get ready to play with flour!

Ingredients (makes about 24 cinnamon rolls)

2 cups lukewarm (not boiling) water

1/2 cup white sugar

1 1/2 tablespoons yeast

1/4 cup dry milk

1 1/2 teaspoons salt

1/4 cup canola oil

2 cups whole wheat flour

4 cups white flour

For the filling:

1 stick of real butter, melted

1 cup of brown sugar

2 tablespoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup chopped pecans (or substitute raisins)

For the icing:

1 cup powdered sugar

1 teaspoon vanilla extract

2 tablespoons milk

picture330Directions

Step 1)  Combine sugar and lukewarm water in a large mixing bowl.  Stir in yeast, and allow to sit for a minute or two until the surface of the water appears a bit creamy.

Step 2) Add dry milk, salt, and oil to the picture331yeast mixture.  Stir in flours, one cup at a time, and transfer dough to a floured tabletop.

Step 3) Knead dough for a few minutes until a smooth ball forms.  Add a bit more flour as needed, to prevent sticking.  Transfer dough to a large bowl which has been greased with canola oil.

picture334Step 4) Cover bowl with a damp cloth and allow dough to rise until it doubles in size.  This will take about an hour in a warm location, such as an oven that has been warmed to 100 degrees and then turned off.

Step 5) Punch the bowl of risen dough a few times to release air bubbles (this is fun!).   Knead on a floured tabletop for a few minutes.  Divide dough in half, and roll picture714into two long rectangles, each about 5 inches by 16 inches.

Step 6) Combine filling ingredients in a small bowl. Spread filling over dough rectangles, being careful NOT to place filling picture708within 1 inch of one of the long edges, as shown above.

Step 7) Carefully roll the long side lined with filling toward the long side with the plain edge. The plain edge should be on the bottom of your long roll when you are finished. We’re using gravity to help seal the rolls.

Step 8) Slice each long roll into 1 1/2 inch slices. The easiest way to do this is with dental floss!  Slide a piece of floss under the dough and “tie” a slice right through the roll.  So easy!

Step 9) Lay the rolls 2 inches apart on generously greased baking sheets.  Allow to rest for 20 minutes. Preheat your oven to 350 degrees.

Step 10) Bake rolls for approximately 12 minutes, until the dough begins to turn a golden color. Carefully remove from baking sheets and allow to cool slightly.

Step 11) Combine icing ingredients and drizzle over cinnamon rolls.  Enjoy!

Kumquat Stuffed Dates

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I can’t in all good faith call this a “recipe.”  It’s a simple serving suggestion, but a darn good one to use for that appetizer you told your boss/neighbor/Aunt Mildred that you would bring to the meeting/block party/bridge club, and then forgot ALL about.  If you have ten minutes and opposable thumbs, you’ve got this!

In case you’ve never tried them, kumquats are delightful little grape-size citrus fruits.  Just pop one in your mouth for an amazing burst of flavor reminiscent of a tart orange.  Tuck one into a sweet date, and the flavor combination will make you smile.  They are in season right now – give them a try!

picture642 Ingredients (Makes 24 bite size appetizers)

24 Noor Dates, pitted

24 small kumquat

Maple syrup or honey to drizzle over the top as a garnish, optional

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picture647Directions

Gently open each date and tuck a kumquat inside.  Dates are sticky, so the easiest approach is to pull each date almost in half, and then mold the date back around the kumquat with your fingers.  Easy peasy.  Arrange on a serving plate, or tuck them by the half dozen into small storage containers (shown left) for unique lunchbox treats.

Cocoa Chile Cornbread

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I was in the mood for something a little zippy with my coffee this morning, so I made us some Cocoa Chile Cornbread.  While it looks like chocolate cake, it actually offers a flavor combination more suited to enchilada sauce than frosting.  Cornmeal offers texture, cocoa powder offers warmth, and a whole, ground Ancho chile offers just enough heat to let you know you’re enjoying something special.  Ole!

picture534Ingredients (fills a 9 inch pie dish)

1 cup white flour

3/4 cup yellow cornmeal

1/4 cup cocoa powder

1/3 cup sugar

picture5352 teaspoons baking powder

1 cup milk

2 tablespoons canola oil

2 eggs

1 dried, whole Ancho chile (not expensive; available in spice shops)

picture536Directions

Step 1) If your Ancho chile has a woody stem, remove the stem.  Then, taste one of the seeds.  Every pepper is unique!  If the seed is too hot for your liking, remove the seeds from the chile.  If the seeds taste agreeable to you, use the whole chile.  With or without seeds, grind up the chile in a small blender or food processor.

picture540Step 2) Combine all dry ingredients, including ground chile, in a large bowl.

Step 3) Add milk, oil, and eggs to dry ingredients and mix well.

Step 4) Pour batter into a greased, 9 inch pie dish.  Bake in a preheated, 400 degree oven for 25 minutes.

Let cool slightly before serving.  Enjoy!

Pecan Oatmeal Cookies

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In creating this recipe, I was looking for a lunchbox treat that would be sustaining… something tasty, with protein and whole grains that would fuel the roaring metabolism of my boys between their school day lunches and their late afternoon kitchen raids.  I’ll admit, I was a bit skeptical of my own handiwork – after all, you won’t find any chocolate or candy-coated-anything in these cookies.  I tucked the first batch into lunchboxes and waited for reviews.  At the end of the day, my oldest son announced, “You know those cookies today?  Those were, like, the best cookies you’ve ever put in my lunch.  Like, ever.”  SOLD!

Because I try to stick with higher nutrition ingredients anyway, I don’t often bother with calculating nutritional statistics.  Somehow with this recipe, I was curious.  Three of these cookies, each about two and a half inches across as shown above, contains approximately 200 calories, 5 grams of protein, and 6 grams of fat (including good quality fat from the pecans).  Oh, and they’re absolutely delicious!

picture452Ingredients (makes 36 cookies)

1/2 cup butter

3/4 cup dark brown sugar, packed

2 eggs

1 teaspoon almond extract

1 cup whole wheat flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

2 cups rolled oats (not instant)

1 cup pecans, coarsely chopped

Directions

Step 1) In a large bowl, cream together butter and brown sugar.  Add eggs and almond extract.  Mix well.

Step 2) Combine all dry ingredients in a small bowl and mix well.  Add dry ingredients to wet ingredients, and mix well.

Step 3) Place tablespoonsful of cookie dough two inches apart on ungreased baking sheets.  Bake in a preheated, 350 degree oven for 10 – 12 minutes, or until centers are set.

Step 4) Immediately remove cookies from baking sheets and cool on a wire rack.  Enjoy!

Pumpkin Spice Latte Bread

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You can smell it, can’t you?  The pumpkin, I mean, mingled with warm spices and a touch of milk and coffee.  There’s something about autumn that makes this flavor combination simply irresistible.  It’s a good thing this bread freezes well… you can double the recipe and freeze a loaf to save for a quick breakfast, or to serve alongside a hearty winter soup.

picture480  Ingredients (makes 1 loaf)

1 cup whole wheat flour

1 cup white flour

1 cup brown sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon cardamom

1/4 teaspoon cloves

1 cup pumpkin puree

2 eggs

1/4 cup milk

1/4 cup very strong coffee

1/3 cup all natural applesauce

2 tablespoons canola oil

1 tablespoon Kahlua (optional)

picture481Directions

Step 1) Combine all dry ingredients in a small mixing bowl and set aside.

Step 2) In a second large bowl, whisk together pumpkin, eggs, milk, coffee, applesauce, oil, and Kahlua.

Step 3) Slowly blend dry ingredients into wet ingredients.  Stir until just blended; it’s OK if there are a few lumps.

picture488Step 4) Grease a bread loaf pan and dust with flour.

Step 5) Pour batter into bread loaf pan.

Step 6) Bake in a preheated 350 degree oven for 55 – 60 minutes, or until a toothpick inserted near the center of the loaf comes out clean.  Cool and enjoy!

 

Nectarines Marinées (French Pickled Nectarines)

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Pickled nectarines?” Why yes, of course!  The French, who were so kind as to share their exquisitely potent cornichons with the rest of us, have made a delightful habit of pickling all sorts of wonderful things.  Fruit trees are abundant in much of France, as you can see from the sampling of roadside photos, below:

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Pears

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Plums

Nectarines are plentiful in France… for a very short period of time.  Unlike apples, nectarines do not store well.  To enjoy nectarines into the autumn season they must be sliced and frozen, canned, or – yes – pickled.  Give it a try!  This recipe is super easy, has a pleasing sweet and tangy flavor, and makes a fanciful gift.  Bon Appetit! 

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Pickled Nectarines

WIN_20140823_185945Ingredients (Makes 3 pint jars)

12 ripe nectarines

1/4 cup lemon juice

2 cups white vinegar

1 cup water

2 1/2 cups sugar

3 cinnamon sticks

9 whole cloves

Directions

WIN_20140823_193603Step 1) Peel nectarines.  This step is optional, and you may want to skip it if your nectarines are on the crisp side.  If your nectarines are very ripe, though, removing the peel will prevent the peel from separating in the canning jars later (not harmful, but looks unsightly).  To peel nectarines, simply place each nectarine in a pot of boiling water for about 30 seconds.  Remove and immediately place in a bowl of ice water.  When cool, lift nectarines from ice water and score the peel with a paring knife.  The peel will practically slide right off.

Step 2) Slice nectarines into eight pieces each.  Place sliced peaches in a large bowl of cold water.  Add 1/4 cup lemon juice.  It doesn’t really matter how much water is in the bowl; you’re simply using the bowl of water and lemon juice to keep your nectarine slices from oxidizing, or turning brown.

Step 3) Combine 2 cups vinegar, 1 cup water, and 2 1/2 cups sugar in a large pot.  Bring to a boil, stirring to make sure all sugar is dissolved.  Reduce heat to a low simmer and add nectarines.

Step 4) After 1 minute, remove pot from heat and ladle nectarines and brine into sterilized canning jars. Place 1 cinnamon stick and 3 cloves in each jar.  Leave 1/2 inch of headspace.  Cover with lids and bands, and process in a boiling water bath for 10 minutes.  Allow to cool, and store in a cool, dry place for up to 1 year.  [You could skip this step entirely and just place your nectarines and brine in the refrigerator, where they will stay fresh for 1 month.]

 

 

Signature Recipe: Seven Day Sourdough Bread!

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Any self-respecting home baker should try their hand at creating a loaf of sourdough bread at least once, if for no other reason than to participate in an ancient tradition.  Baking with wild yeast sourdough can be traced back to the ancient Egyptians over 3,500 years ago, and has been modified in countless ways by countless human cultures ever since.  How’s that for a bit of perspective, San Francisco?

Bavaria offers its own, well respected bread making traditions, and since I planned to stay for more than a few days, it seemed to me the perfect place to tweak my own recipe for Seven Day Sourdough Bread.  It’s delicious with the alpine cheeses famous in Southern Germany:

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Back to the sourdough… you really do need seven days from start to finish, even with a little help from a bit of cultivated/packaged yeast, because sourdough starter needs time to develop.  Don’t worry – Days 1 through 6 each require only about 10 seconds of attention.  You can do it.  At the end of a week, you will be the proud baker of a wonderful loaf of sourdough, with plenty of sourdough starter left over.  You can keep it forever as long as you give it a little love (flour) every once and a while, and you can also give some away.  How about greeting the new neighbor with a loaf of fresh bread and a pint jar of sourdough starter?

picture1301Part I:  Sourdough Starter 

Combine the following ingredients in a squeaky clean, quart size mason jar:

2/3 cup white flour

1/3 cup rye flour

1 teaspoon yeast (I used German yeast for a more authentic German sourdough, but really any yeast will work fine)

1 teaspoon sugar

1 cup lukewarm water

Stir gently to combine (lumps are fine).  Cover with coffee filter and secure with a rubber band.  It’s important to let the sourdough breathe – do NOT use a jar lid!  Place your jar in a warm location.  85 degrees F is widely considered “ideal,” but it is very important not to let the jar reach 100 degrees F, or the yeast will die.  Every day for a week, add 1/3 cup flour and 1/4 cup lukewarm water, stir only once or twice, and recover with the coffee filter.  You will occasionally see a liquid separate onto the top of the starter.  This is normal byproduct of fermentation.  Just stir it back in.

On Day 7, you are ready to bake!  Remove 1 cup of starter for the recipe below, and continue feeding the remaining starter with 1/3 cup flour and 1/4 cup lukewarm water every day.  If you only plan to bake occasionally, store your jar in the refrigerator and feed once weekly.  Sourdough starter can last indefinitely, but if it turns a reddish color or starts to smell bad, throw it away and start fresh.

picture1302Part II:  Baking Bread

On Day 7, combine the following ingredients in a large bowl:

1 cup sourdough starter

3/4 cup lukewarm water

1 1/2 teaspoon salt

1/4 teaspoon baking soda

3 cups flour

Step 1) Combine ingredients with a mixing spoon, then dump onto a floured countertop and knead for 12 minutes.

Step 2) Place kneaded dough in an oiled bowl.  Flip the dough over once so that the top is lightly oiled.  Cover the bowl with a clean cloth and let rise in a slightly warm location at least four hours, or overnight.  Don’t rush this – the longer the dough sits, the better it will taste!  Dough should double in size during this step.

Step 3) Place dough on floured countertop again, and knead gently for one or two minutes.  The flour which gets kneaded in feeds the sourdough and helps create a second rise.  Shape the dough into a loaf (round or oblong, it’s up to you).  Place your loaf on a baking pan coated in cornmeal.  Let rise for two more hours.

Step 4) Using a pastry brush, coat the loaf with a bit of water.  This helps create a nice crust.  Bake your loaf in a preheated 400 degree oven for 25 minutes.  Let cool completely before cutting and serving.  Don’t rush – this bread is worth the wait!

 

Cinnamon Bear Cookies in Berlin

 

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Bears abound in Berlin!  Big bears, little bears, solid colored and intricately painted sculptures of bears can be found greeting pedestrians on sidewalks and in storefronts all over the city.  Officially, they are called United Buddy Bears, and serve as fiberglass goodwill ambassadors, representing peace and tolerance.  I dare even the most stoic of pedestrians to avoid smiling at one of these darling bears.

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My pint-size travel companions thought the Berlin Bears were grand, and they also happen to think cookies are grand, so Crowded Earth Kitchen is combining the two for you today.  I hope you enjoy this delicious recipe for Cinnamon Bears!

picture1151Ingredients (Makes 36, 3 inch cookies)

1 cup butter, softened

1 1/2 cups powdered sugar

1 egg

1/4 cup milk

1 teaspoon vanilla extract

1 1/2 cups white flour

1 cup whole wheat flour

2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon cream of tartar

Directions

Step 1) Cream together butter and powdered sugar.  Add egg, milk, and vanilla extract.  Mix well.

Step 2) Add dry ingredients to wet ingredients and mix well.

Step 3) Chill dough in covered container for at least two hours.

Step 4) Working with half the dough at a time (keeping the other half refrigerated), roll dough 1/4 inch thick on a lightly floured surface.  Use a cookie cutter to cut bear shapes in dough.

Step 5) Line baking sheets with parchment paper, and carefully transfer bear cutouts onto the parchment paper.  Bake in a preheated 375 degree oven for 8 – 10 minutes, until edges begin to brown.

Step 6) Cool and enjoy!

 

 

Chicago Style Popcorn On My Way To Amsterdam

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Today is a BIG DAY for Crowded Earth Kitchen!  We’re flying from Chicago to Amsterdam (with a quick stop in Dublin) to kick off our exploration of the food cultures of ten European countries!  Getting off the ground on an international flight is an adventure unto itself.  After presenting a small suitcase full of documents and identification forms, enjoying an extended stay in the line leading up to a cheerful encounter with the Transportation Safety Authority, and getting a good cardio workout dancing through the boarding gate mosh pit, travelers arrive at their first destination… an airplane seat designed for a Leprechaun, into which a traveler is expected to contort herself for the next eight or ten hours, without giving too much thought to the fact that the seat cushion is also a floatation device.

OHare-KioskAt least there is good popcorn.  That’s right, popcorn.  Anyone who is familiar with Chicago food culture knows about Chicago Style (deep dish) pizza and Chicago Dogs, but Chicago Style popcorn has quite a cult following of its own.  Don’t believe me?  Check out the two (that’s right, two) Garrett’s Popcorn stands in O’Hare Airport.  You don’t even need to wait for a sample (though it would be a shame to miss out) –  the long lines will be enough to convince you that I’m not making this up.

True Chicago Style popcorn is a mixture of ultra rich caramel corn and ultra rich cheese corn – delicious, but nutritionally, well… it’s delicious.  In the simple recipe below, we’ve lightened up this classic popcorn blend to offer satisfying sweetness and savory cheesy flavor, without requiring two hours of penance at the gym.

Trust me.  You’ll be grateful for the popcorn when your airline-provided dinner looks like this:  OLYMPUS DIGITAL CAMERA

Ingredients (makes 8 cups)

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Brewer’s Yeast

8 cups air-popped popcorn

6 tablespoons butter, divided

4 tablespoons brown sugar

2 tablespoons brewer’s yeast (Cheesy flavor! High in protein! High in fiber!)

Directions

Step 1) Divide popcorn into two bowls.

Step 2) Drizzle 2 tablespoons of melted butter over one bowl of popcorn.  Sprinkle with brewer’s yeast.

picture1172Step 3) Combine remaining 4 tablespoons butter and brown sugar in a small sauté pan.  Stir over low-medium heat until mixture bubbles and caramelizes, about 3 minutes.  Remove from heat and drizzle mixture over second bowl of popcorn.

Step 4) Serve popcorn in separate bowls, or mix together for a more authentic, Chicago Style blend!