Popcorn + Herbs + Salt + Sugar = Addiction

In my last post, I delivered my full arsenal of spice mixes, my favorite kitchen weapons of mass seasoning. I forgot about how much I love them for POPCORN too.

I love making stove-top popcorn because it is
1. A simple process and you don't have to own or store any bulky equipment
2. Speedy to make
3. Require minimal dishes and is a fast clean-up
4. HELLA CHEAP
5. HELLA LOW-CAL
6. HELLA TASTY

You need:
A) popcorn kernels
B) Pan w/ a lid and capacity for 12+ cups
C) oil - preferably high-heat, like coconut or vegetable oil (olive will burn)
D) vegetable oil cooking spray
E) popcorn salt (it's the super-fine powdered salt. Otherwise, regular salt)
F) spices*

The bag of popcorn will have instructions on it, but you essentially heat up about 3 TBSP of oil in the pan SUPER SUPER hot, test 3 kernels in there, and when they all have popped, you can add 1/3 c. of kernels and start shaking the pan with the lid on, waiting for it to go nuts. When the popping dies down, turn it off.

After you've gotten your big fluffy pan of popped corn, you can spray it with the cooking spray (keeps the calories down and makes the salt/spices stick). Then salt/season to taste!

* Highly recommended seasonings:

1. If you live near Ballard, WA, just go to The Ballard Market and buy their house-made smoky rub. It's phenomenal. I have it in my cupboard. I finally saw they had an ingredients list and will try at some point to re-create it but I don't know the quantities and ratios. Here's the pic I took of the ingredients on the bulk-foods bin it came out of:

Ground cumin, onion granules, kosher salt, smoked paprika, ancho chili pepper (ground), granulated sugar, brown sugar.

I've decided it's the sugar, salt and heat that really makes this stuff so ridiculously addictive. Took it to a party as the poorman's contribution and it was a surprise smash hit. Everyone loves it. I can't stop eating it.

Other combos I love:
1. Using my spice rubs. Watch out, if you have one with too much pepper, it will make you start coughing like crazy because the cayenne gets in your lungs.
2. Fresh herbs and salt ... simple : thyme and salt, maybe with lemon zest.
3. Buying a spice rub in town.
4. Old fashioned salt.

Happy popping!

Spice Mixes: The Speediest Way to Make Simple Proteins and Veggies Delicious

Several years ago, I fibbed my way into a job as a personal chef for two bachelors who wanted to eat a specific high-protein, low-fat / low-carb diet. It involved a kitchen scale and careful measuring. My limitations were such that monotony posed an immediate threat, but I was determined to keep things interesting.

Having convinced said bachelors of my culinary abilities through a confident demeanor fabricated in a way only those desperate to pay rent would understand, I secured the job... and then ran, terrified, to the library to rent all the cook books off the shelf.

This is the one that saved my life. I have been making Linda and Katherine's spice blends ever since, and hardly a day goes by when I don't use them. I used them for that job (and got a lot of compliments once I mastered not overcooking the meat), I used them for myself later, and put them in cute jars for Christmas and birthday gifts, and now I use them on my husband's eggs in the morning, in our spaghetti sauce, and on veggies for the barbecue. These spice rubs are our salt & pepper and then some.

So here are my favs from the book, in order of my preference. Also, screw the suggested uses listed below: these guys are so versatile and delicious they go on anything. My favorite is the Bourbon Street, husband's favorite is the Chipotle, doctor friend's favorite is the Texas Big Flavor, and another friend's favorite is the Scarborough.

Also, word of the wise. Just make all of them at the same time. It will take forever to do the math and purchase all the right amounts of spices in bulk, but if you do them all at once, you'll be set for at least 6 months and be able to share with friends.

Bourbon Street Spice Blend

The High Protein Cookbook by Linda West Eckhardt

This goes on: pork, chicken, shrimp & crab. Makes 1/2 cup of rub.

2 Tblsp. Paprika

1 Tblsp. Cayenne

1 Tblsp. Dry Mustard

2 tsp. salt

2 tsp. freshly milled black pepper

2 tsp. garlic powder

2 tsp. ground sage

1 tsp. white pepper

1 tsp. onion powder

1 tsp. ground cumin

1 tsp. dried thyme

1 tsp. dried oregano

Mix & store in airtight container.

Taos Mountain Chipotle Rub

The High Protein Cookbook by Linda West Eckhardt

Especially good on: Chicken, veal, pork, beef, roasted corn, cucumbers. Makes 1 cup.

5 dried chipotle chiles

5 dried ancho chiles

1/2 c. garlic powder

1/4 c. dry oregano

2 Tblsp. Salt

Blenderize ingredients together. Store in airtight container.

Texas Big Flavor

The High Protein Cookbook by Linda West Eckhardt

Good with: BEEF, chicken, pork, salmon. Makes 1 cup.

1/4 c. salt

1/4 c. paprika

1/4 c. chili powder

3 Tblsp. Fresh black pepper

2 Tblsp. Garlic powder

1 Tblsp. Cumin

2 tsp. cayenne

Mix pre-run on meat that will be further sauced.

Scarborough Fair

The High Protein Cookbook by Linda West Eckhardt

Good for: fish, fowl, pork , beef, creamed veggies (ie cauliflower). 3/4 cup.

1/4 c. onion powder

1/4 c. paprika

1 Tblsp. black pepper

1/2 tsp. cayenne

1 Tblsp. dry parsley

1 Tblsp. sage

1 Tblsp. crumbled dry rosemary

1 Tblsp. dried thyme

Mix & store in airtight container.

Louisiana Swampland Dry Rub

The High Protein Cookbook by Linda West Eckhardt

Good with: chicken, pork, shrimp, crab. Makes 1/2 c. rub

2 Tblsp. Garlic powder

2 Tblsp. Paprika

2 Tblsp. Dried oregano

2 Tblsp. Dried thyme

1 Tblsp. Freshly milled black pepper

1 Tblsp. Onion powder

1 tsp. cayenne (or more!)

1 tsp. salt

Mix & store in airtight container

Basic Jerk Seasoning

The High Protein Cookbook, by Linda West Eckhardt

For: chicken, pork and beef. Makes 1/2 c. of rub.

1 Tblsp. Onion powder

1 Tblsp. Ground allspice

1 Tblsp. Freshly milled black pepper

1 Tblsp. Cayenne

1 Tblsp. Garlic powder

1 tsp. dried thyme

1 tsp. ground cinnamon

1/2 tsp. habanero chile powder

1/2 tsp ground nutmeg

2 bay leaves

1 Tblsp. Salt

1 tsp. sugar

Mix & store in airtight container.

Northern Nevada Wild Edibles

This is just a research page for personal use. I'm trying to figure out what our native edible botanicals are.

Here is a page on applying for commercial use of pinion pine nuts.

Then there is a thread on plants in our area (potentially). It includes book recommendations for more info.

Additionally here is a page on the "best field guides to edible plants."

That's all I got for now! Maybe I need to see if the Moana Nursery has a botanist or someone who can help me with identification.