Olive Oil Popcorn!

Sometimes the blog posts write themselves. I cook, I snap some pictures, I type a bit and boom. It's a fun process. Other times life gets stuck in what feels like a mad dash to some unseen finish line. In this mad dash I imagine I'm a horse, because I think horses look better running than I do, and I've got those horse blinders on, because it works for the metaphor. I seem to be stuck in a mad dash toward the end of the school year. I'm on hyper drive. Wait, that doesn't work with the horse thing. Oh well, I'm a sci-fy horse or something.

Either way, I'm neglecting my blog posts when I should be focusing on them most. It's not very balanced of me to be 99% work and 1% things that make me happy. And blogging makes me happy. It's a combination of the things I love to do in my free time: write, cook, eat and take pictures.

So, with that being said, here is one of my favorite things to make. It takes about 3 minutes total and gives you a great, healthy snack that everyone will want to gobble up.

We don't have a lot of stereotypical snack foods in our house. We rarely have crackers or chips but we do seem to crave some crunch once in a while. That is where this popcorn comes in handy. It is so very inexpensive (something like $2 for a bag that lasts us for months) and easy to make. I can't handle the chemical taste of microwave popcorn, so this popcorn is ideal.

I started making popcorn on the stove years ago when I was doing weight watchers. I wanted a healthy snack that was low points, and this olive oil popcorn seemed perfect. The only problem- I really stunk at making popcorn on the stove. It would end up chewy or burned. Gross.

After much trial and error, and asking anyone who would listen, I found a strategy that works for me. If I want popcorn for one, I use a small pot. If I want popcorn for a crowd, I use a stockpot. I usually use the big ol' pot and store the leftovers- they last all week. Here's the basic process:

I realized that my popcorn was getting chewy because I put the lid on right after turning on the heat, which was a mistake.  Now, I pour in the olive oil- enough to cover the bottom of the pan I'm using. I pour in the popcorn and mix it up with the olive oil. Then, I turn on the heat (high) and wiggle the pan around until the kernels turn golden. Once that happens, I put the lid on like this:

Also, I pick up the lid every ten seconds or so to release more of the steam. I leave the heat on for about 45-60 seconds. But not much longer, otherwise it will burn. Then I turn it off, let if sit for a minute or so and then take off the lid and pour it into a big bowl. I often toss a hot piece of sort of bland popcorn into my mouth at this point, and always regret it. Wait until you've seasoned it. I like to use olive oil spray and kosher salt. I spray and toss the salt on, then mix the popcorn around the large bowl. I may or may not do this a few times.

 

Now, time to eat it! If you are looking for a more hearty snack, mix in some trail mix (I love this) or you can use this popcorn to make any recipe calling for popcorn- caramel corn anyone? Or just leave as is for a great movie snack. Not gonna lie, I have snuck this into movie theaters. 

Olive Oil Popcorn

ingredients

olive oil
popcorn
kosher salt

Grab a large pan and drizzle enough olive oil to almost cover the bottom. Pour in the popcorn, just enough to form one layer on the bottom of the pan. Stir it around to cover each kernel in oil. Turn on the heat to high, leave the lid off, and wiggle the pan around to begin the cooking process. When all the kernels go from opaque to golden, you are ready for the lid. Put the lid on and let the popcorn pop. Release the steam frequently by lifting the lid up slightly.

Let the popcorn pop with the heat on for about 45-60 seconds, then turn off the heat and let it sit for a minute or so. Pour the cooked popcorn into a large bowl and spray with olive oil spray (lightly) and sprinkle with salt. Repeat this process one or two more times, depending on your seasoning preferences.

The leftover popcorn should last for up to 5 days in an air tight container. Makes a great snack for afternoons or with lunch!

Enjoy!
-m

Easy Ravioli Bake

This is a Wednesday meal.

You know what I mean. Middle of a long week, you just want to throw something easy and hearty into the oven and relax knowing a warm meal is headed your way. Or you come home and open your fridge and snack and nibble on everything in sight. Knowing you have a meal like this in your arsenal could prevent the midweek snack-off. Just a thought.

I heard about this meal in the staff room at work. It sounded so easy and amazing I just had to try it. Here's how it goes:

Grab some tomato sauce/marinara sauce/or something similar. You can use a jar of your favorite stuff, or make a quick tomato sauce. I opted for the quick sauce, threw some herbs and canned diced tomatoes and let it simmer while I made a quick salad.

While the sauce is bubbling away, cook up some ravioli. I was trying to find the least processed ravioli's I could find and these won. As a note, these were the best tasting ravioli I have had in a very, very long time. Holy. Moly.

Old school bake-ware in the house!

After everything is cooked, begin layering it lasagna style. Sauce, ravioli, cheese, sauce, ravioli, cheese- notice the pattern? I'm beginning to realize I'm completely infatuated with patterns.

The last layer should be cheese. Lots of cheese, if you're like me. Then you bake it, at 350 until the top gets all bubbly, golden and delicious. I'm sorry, but I really don't remember how long it took. About 20 minutes I think.. but just don't leave it alone too long.

What a gorgeous mess. Midweek when everyone gets a little cranky, nothing warms someone up like melted cheese and pasta.

Add to that my favorite mixed greens and shallot salad dressing, and you have a fabulous meal!

Enjoy!
-m