Super Easy Microwave Popcorn

We all know pre-packaged microwave popcorn is not healthy. It is laden with salt and other modified ingredients. This recipe has been floating around the internet for some time and I decided to put it to the test. There are slight variations to this recipe whether or not to use 1 teaspoon of oil or how much popcorn kernels to use however the common ingredient is 1 brown paper bag.    

Everyone loves fluffy popcorn. This recipe will give you that. Providing your kernels are fresh. This is a great way to make microwave popcorn.

You will need the following... 1 brown paper bag, 1/3 cup measuring cup and popcorn kernels. 

Put 1/3 cup popcorn kernels in the brown paper bag. You can add about 1 teaspoon of olive oil if you like and a pinch of salt. Things might get a bit messy if you choose to add oil so place a plate underneath to contain the grease. 

Fold the bag over 2-3 times. Place the bag folded side down or stand it up in the microwave. Either is way is fine and one does not have anymore advantage over the other. Set the microwave to 2 minutes* and press start. When the popping slows, remove the bag from the microwave, be careful because it is hot!. Carefully open, as a bit of steam will billow out, and pour the popcorn into a bowl. It is that simple! In 2 minutes you will have healthier microwave popcorn. 

*microwave ovens vary in size therefore the cooking time will vary.*

I removed the popped bag with only 24 seconds remaining. As you can see the popcorn started bursting out of the bag. I did not add oil because I prefer to melt just a bit of butter and drizzle it over the fluffy popcorn afterwards. 

Nice large fluffy popcorn. No unpopped kernels!  This is my kids favourite way to make and enjoy popcorn. I occasionally make it this way only because I have a stove top popcorn pot so I prefer to use that. Sometimes it is all about the method with me. 

Notes: Certain agencies may not recognize microwaving a brown paper bag... I suppose it could have something to do with the recycled fibre of the bag. If you are concerned there is another method to making popcorn which includes using a microwaveable bowl and covering it with a microwaveable plate. When removing the covered bowl from the microwave one has to be  cautious, both plate and bowl will be extremely hot! I have heard and seen various results using this method as it has been known to burn easily and more unpopped kernels remain. 

Hope everyone is having a good week, we are. - JD 

London Fog Cake

When I saw a London Fog cake at a local café I went researching. As per usual, I research an abundance of recipes before I get set on one... and it never is usually one recipe because I mostly combine a few recipes together. Adding this... changing that. When my son heard about the London Fog cake he was just as excited as I was to make it. So this weekend we joined forces in the kitchen to create this fantastic cake.

I find the Earl Grey flavour more subtle and the lavender more infused. However all the undertones are there of a true London Fog even right down to the pale lavender icing. Very reminiscent of Old Blighty. 

   

Lavender London Fog Cake 

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1 x 9 inch square cake pan

3 good quality Earl Grey tea bags 

3/4 boiling water

1/4 teaspoon lavender flowers

5 large eggs, separating the 5 egg yolks and 5 egg whites

1/2 cup caster sugar 

1/3 cup vegetable oil

1/2 teaspoon lavender extract

1 teaspoon vanilla extract

1/4 teaspoon salt

1 and 1/3 cups cake flour

3/4 teaspoon baking powder

First, preheat the oven to 325ºF.

Then prepare the square cake pan... butter and flour the cake pan and place a piece of parchment paper on the bottom. I suppose you could spray the cake pan with cooking spray and line the bottom with parchment paper.

Steep the 3 Earl Grey tea bags in the 3/4 cup boiling water and add the 1/4 teaspoon of lavender flowers. Allow to cool completely to room temperature. When cool squeeze out all liquid from the tea bags before discarding them and strain the lavender from the tea.

In a large bowl, whisk together 5 egg yolks and 2 tablespoons of the caster sugar until thick and pale. Slowly drizzle in the vegetable oil and continue to whisk until completely incorporated. Pour in the cold tea, lavender extract, vanilla extract and salt.

Add the cake flour and baking powder to the liquid mixture. Using a rubber spatula to fold the dry ingredients with the wet ingredients just until combined. DO NOT OVER MIX. Set aside. 

In another bowl whisk the egg whites with an electric mixer on medium to high speed until the eggs whites begin to foam, before thickening and stiffening. Once egg whites have started to stiffen, slowly add the remaining sugar, one teaspoon at a time while beating at medium - high speed. Continue beating until stiff and shiny, glossy peaks form. The egg whites should have triple in size. 

Using a rubber spatula gently fold in the egg whites into the flour mixture, in thirds. Pour the batter into the prepared cake pan and lightly tap the pan on the counter 2 to 3 times to remove any air bubbles.

Bake for 30 minutes or until the cake bounces back when gently poked and a tooth pick inserted into the centre of the cake comes out clean. Allow the cake to cool completely in the pan before icing. 

Notes: For the sugar I used 2 tablespoons of coconut sugar and 1/4 cup plus 2 tablespoons of caster sugar which equals the 1/2 cup of sugar. The recipe didn't call for lavender extract that is something I added to both cake and icing. If you do not like lavender than omit it. 

These would make lovely cupcakes. You would just have to adjust the baking time and possibly the temperature.    

Even though the cake is spongy and dense it is light. Fresh out of the oven and smells delightful! Now on to the important part, the whipped icing...   

Lovely Lavender Cream Icing

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While the cake is baking place a medium/large bowl and the whisk attachment into the freezer to chill. I find the cream whips better that way.  

In the chilled bowl combine 1 cup whipping cream (heavy cream), 2 tablespoons caster sugar, 1/2 teaspoon lavender extract, 1 teaspoon vanilla extract and a drop of violet food colouring. Whisk on medium speed until firm. Icing the top of the cake and sparingly sprinkle with lavender flowers, because they can overpower if using a heavy hand, or rose petals.

Notes: The only violet food colouring I found was more paste like than liquid. So I added only a bit however I should have added just tiny bit more. Viewing my photo it is hard to tell the true colour of the icing and the photo does not do it justice. It was a lovely pale lavender. I also found that this icing recipe held up quite well even after 2 days. It didn't become soggy and didn't soak through the cake. 

You could try a cream cheese icing. That would make it more rich and dense like fog.  

And here is a photo of the elusive kitchen crusader, my son. He only agreed to his hands being photographed. He did a fantastic job only with me occasionally lending a few tips and a helping hand.   

Hope everyone had a great weekend! - JD

Southwest Chicken Meatloaf

Making this classic whether it be the mid-week filler or the Sunday roast dinner is packed with flavour and extra protein. As a child meatloaf dinners were never my favourite and I attribute some of that to the pre-packaged spice mix my mother would use. However this recipe brings a palatable burst to this otherwise bland loathsome recipe.

Southwest Chicken Meatloaf

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2 x packages of minced (ground) chicken - approximately 2 lbs.

1/2 cup low sodium medium salsa

1/2 cup low sodium black beans - drained and rinsed if using canned beans, which I did

1 egg

some fine breadcrumbs - approximately 1/4 cup

1/4 to 1/2 cup crumbled feta cheese

salt and pepper to taste

1 deep dish loaf pan

First pre-heat the oven to 350ºF.

In a large bowl mix the minced chicken, salsa, black beans, egg, breadcrumbs, feta cheese, and salt and pepper. When combine place the meat mixture into the loaf pan. Ensuring a nice fit and a smooth top. Place the loaf pan in the pre-heated oven to cook for about and hour or until the juices run clear.

Notes: I used canned black beans. You may want to try dried beans just prepare them as the package states. If you only have one package of minced (ground) meat then add more black beans to fill the meatloaf out more. Don't have feta cheese then try cheddar or Monterey jack. I used tomato salsa however I have seen pineapple salsa and mango salsa in shops, give that a try. Try adding different beans like pinto or navy... or try chickpeas.

Have a good weekend everyone! - JD 

Espresso Cheese

I found this at a small local bakery. Cheese and espresso? This is a very good pairing in my view. A semi soft cheese with a dusting of espresso on the outside. So delicious! It's Canadian and produced in Quebec.   

It has the look of a smoked gouda however has a subtle smoky rich espresso flavour. Great on sandwiches, apples, crackers, and salads.

It is Wednesday and we all know what that means... the week is just about over. - JD  

500 Pizzas & Flatbreads

This cookbook is packed with plenty of delicious detailed recipes from around the world. Recipes range for the very basic of pizzas and flatbreads to the traditional and gourmet. There are invaluable tips and room for bakers... the home cook, to expand and have success making dough every time. 

The cookbook begins with the pizza basics... equipment and sauces, and moves to pan pizzas, thin crust pizzas, rustic pizzas and calzoni, International pizzas and flatbreads from Europe, Africa, the Middle East and South America and finally sweet pizzas and flatbreads. The book offers traditional and unique recipes to entice anyone, regardless of where you sit on the culinary scale, and with the many pizza recipes it is great for pizza lovers too. The recipe for the Coconut Roti I posted about last week came from this cookbook.  

Pizza can be a quick and an easy lunchtime or dinnertime meal. With a multitude of ingredients and culinary flair creating a healthier option has never been easier. 

Basic Thin Crust Pizza

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"This crust rises only once and bakes in minutes, making it the quickest crust to make. It can be made into three 12 inch (30-cm) pizzas, as described below, or divided into six individual 6-inch (15-cm) pizzas. Baking time remains consistent." 

1 and 1/2 cups all-purpose flour

1 and 1/2 cups bread flour

1 teaspoon granulated sugar

1 teaspoon quick-rise yeast

1 teaspoon salt

1 and 1/2 tablespoons extra-virgin olive oil

1 cup very warm water

To prepare the pizza dough, combine 2 cups of the flour with the sugar, yeast, and salt in a bowl of standing mixer. Set aside.Combine olive oil and warm water. With paddle attachment, slowly stir the water and oil into flour mixture until well combined. Mix in 1 cup flour.

Change to dough hook attachment and knead on low for 4 to 5 minutes, until dough comes together as a ball and is smooth and elastic. If not using a standing mixer, turn dough onto a lightly floured surface and knead by hand for about 10 minutes.

Place dough in lightly oiled bowl and cover with clean paper towel. Set aside in a warm spot for 1 1/2 to 3 hours, until dough as almost doubled in volume.

Once dough has risen, use a sharp knife to divide the ball into 3 equal pieces. Shape each into a ball, and flatten to form a disc. Using fingers or rolling pin, stretch out each disc to 12 inches (30cm) rounds and very thin - about 1/12 inch (0.5cm) 

I am including the Fig, Ricotta & Honey Pizza recipe from the cookbook as well and which uses the basic thin crust pizza. However, if you have a favourite pizza crust recipe you already use then go with that when making this recipe. If you have a pizza stone great. If not, then use a regular pizza pan. 

Fig, Ricotta & Honey Pizza

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2/3 recipe basic thin pizza crust  

1/2 cup ricotta 

2 tablespoons confectioner's sugar

4-6 ripe figs, sliced lengthwise

3 tablespoon on honey

Place pizza stone on middle rack of oven and preheat to 450ºF (230ºC).

Roll pizza dough out to two 12-in. (30-cm) rounds. Lightly flour pizza peel. Place first pizza crust on peel.

In large bowl of standing mixer, combine ricotta and sugar until smooth. Spread half the ricotta mixture over each pizza crust, leaving a 1/2 inch (1cm) border. Arrange half the fig slices and drizzle half the honey on the pizza. Gently shake pizza from peel onto baking stone.

Bake for 12 to 15 minutes until crust is slightly puffy and golden brown. 

Remove pizza from oven and transfer to wire rack to cool. Repeat with second pizza.

Hope everyone had a great weekend! - JD 

Coconut Roti

I had an attempt at making Sri Lankan coconut roti. It was fairly simple however I think I could use a bit more practice. They tasted as first attempts go... good and I was pleased. However I need to get my roti on to improve them slightly. The recipe was from a cookbook I have titled 500 pizzas and flatbreads. Roti is great to serve with a spicy meal or have for breakfast or brunch with jam, honey and fresh fruit.   

Sri Lankan Coconut Roti 

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MAKES 12. SERVES 4-6 

2 cups all purpose flour

1/2 teaspoon salt

1 and 1/2 cups shredded coconut

1/4 cup boiling water

1 tablespoon unsalted butter

Combine flour, salt, and coconut in a large bowl. Add enough boiling water to make a soft dough that is not sticky. Turn dough onto lightly floured surface and knead for 5 minutes.

Divide dough into 12 egg-sized pieces, then flatten each one into a 3 inch (8 cm) disc. Place disc between 2 sheets of plastic wrap or parchment paper and roll out to 1/12 in. (4 cm) thickness.

Preheat oven to 275ºF (140ºC). Preheat large skillet (fry pan or crepe pan) over high heat. When skillet is very hot, peel roti off paper and place in skillet. Cook for 1 minute per side, until roti begins to brown.

Place on ovenproof plate in oven to keep warm until serving time. Repeat with other roti. 

Have a good weekend everyone! - JD 

Three Great Salads

Salads are something I crave regardless if the temperature is warm or not. It can be the dead of winter minus 25... 30 and I am happily munching on a salad. These three salads are easy and offer plenty of nutrients. 

Spinach, arugula, and crisp vegetables topped with roasted seasoned chickpeas, feta cheese, and unsalted sunflower seeds give plenty of substance. A lovely homemade dressing add a light herbal flavour to this main meal salad.   

Mixed greens... various romaine, spinach and arugula tossed in a homemade dressing with lima beans, green peppers, red onion, and sunflower seeds. Light, crisp and very green. A perfect side dish to any meal. 

Pasta perfect... a homemade vegetable pasta salad tossed with a simple homemade dressing served on top of spinach and arugula with a side of grilled halloumi cheese. Fantastic and another wonderful main meal. 

 

Apricot Honey Bread

Last week I did a post about the Winnie-the-Pooh cookbook and shared the Apricot Honey Bread recipe. Over the weekend we had a get together with friends so I decided to make that and serve it with a few other nibbles. The loaf turned out perfectly... light and moist and disappeared quickly!  

I was tempted to add walnuts however decided to make the recipe as stated. I did sneak in a bit of British mixed spice and it was worth it. 

Hope everyone had a good weekend. - JD 

Bacon Marmalade

Was really intrigued when we saw this on the shelf. Two worlds are colliding in a very savoury way. If you need a quick bacon fix then this might do. I did slather it on toast and it was quite nice. To me, seems that it would work better with cheese and crackers, waffles and meats. 

Have a good weekend everyone! - JD

Winnie- the- Pooh Cookbook

This charming 120 page cookbook, that was inspired by Winnie the Pooh and The House at Pooh Corner by A.A. Milne, is great not only for kids but adults as well. There are Winnie-the-Pooh quotes and illustrations with every recipe. Many of the 60 plus recipes involve honey and have a no nonsense relaxed approach to them. This does make an ideal cookbook for children, Winnie-the-Pooh enthusiasts, and cookbook collectors. 

Chapters as they are typed in the book are... Breakfasts, Smackerels, Elevenses, and Tea, Provisions for Picnics and Expotitions, Lunches and Suppers, Dessert and Party Recipes, Christmas Specialties and of course Honey Sauces. With plenty of recipes to satisfy anyone. 

From the book, I would like to share the Apricot Honey Bread and Muffins recipe:   

Apricot Honey Bread and Muffins

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1 stick butter or margarine (1/4 pound) at room temperature

1/4 cup honey

2/3 cup mashed, canned apricots

1 large egg

1 tablespoon canned apricot juice

2 cups sifted all-purpose flour

1/2 teaspoon salt

2 1/2 teaspoons double-acting baking powder

**Preheat oven to 350ºF for breads

**Preheat oven to 375ºF for muffins

Grease and lightly flour 1 loaf pan, 8" long, 2 1/2" deep and 4 1/2" wide, or 2 muffin tins (12 muffins, 2 5/8" diameter, medium). 

Cream the butter with honey and add the mashed apricot pulp.

Beat in the egg and apricot juice.

Sift flour, salt, and baking powder together. Fold into the mixture.

Fill the loaf pan or the muffin tins about half full.

Bake the loaf in a 350ºF preheated oven for 45 minutes to an hour, or until a cake tester, knife blade, or toothpick stuck into the centre of the loaf comes out clean.

Bake the muffins for 30 to 35 minutes in a preheated 375ºF oven.

Serve hot with honey and butter or honey butter. 

"Well, said Pooh, "it's the middle of the night, which is a good time for going to sleep. And tomorrow morning we'll have some honey for breakfast. Do Tiggers like honey?" - The House at Pooh Corner 

At the end of the last chapter there is this page... a recipe for getting thin. As you can see the page is almost blank except for an illustration and this quote: "How long does getting thin take?" asked Pooh anxiously. - Winnie-the-Pooh  

Hope everyone is having a good week so far. - JD 

Meatball Pizza

During the holiday weekend I made meatballs... I know not the most Easter culinary dish that comes to mind however the hungry masses welcomed the change. There were leftover chicken cheddar meatballs which got used to make this a meatball pizza. Which was enjoyed quite diligently. There is no recipe because all you do is cut up the leftover meatballs in half or in quarters and place them on your homemade pizza with your choice of other toppings. Very simple and fun way to use up those leftovers.

Hope everyone had a great weekend and is full of chocolate. - JD    

Their Ultimate Chocolate Chip Cookie

Yesterday the weather was quite unpredictable so we made chocolate chip cookies in the afternoon. It was a collective effort although my son and my daughter added what they  wanted to make these their ultimate chocolate chip cookie. These are dense, chewy, and loaded with goodness.  

Their Ultimate Chocolate Chip Cookie

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3/4 cup granulated sugar

3/4 cup packed dark brown sugar

1 cup butter, softened

1 teaspoon vanilla

1 large egg

2 1/4 cups all purpose flour 

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup macadamia nuts, broken into pieces

1/2 cup flaked coconut, sweetened or unsweetened 

1 bag of dark chocolate chips

1. Preheat oven to 375ºF.

2. In a medium bowl mix the flour, baking soda, and salt together. Set aside.

3. Beat the sugars, butter, vanilla, and egg in a large bowl. You may use an electric mixer on medium speed or mix with a wooden spoon or spatula until creamy and smooth.

4. Stir in the flour mixture, you sat aside. Once combine add the macadamia nuts, coconut, and chocolate chips. The dough will be quite stiff so it may be a bit of an effort when stirring however well worth it once the cookies are done.  

5. Drop the cookie dough by tablespoonfuls about 2 inches apart onto an ungreased baking tray.

6. Bake for about 8 to 11 minutes or until lightly golden brown. Lightly press down on the tops of each cookie with a fork, this condenses the cookie making the centre chewy and the edges crisp. If the fork gets coated in chocolate wipe down, as you go. Then let the cookies cool for 1 to 2 minutes on the baking tray. Remove from baking tray and continue to cool on wire racks.

Notes: I mixed everything by hand because I had 2 helpers, my son and my daughter. Even if they did not help I still would have mixed everything by hand, sometimes that is how I roll in the kitchen. I baked the cookies for 11 minutes only. I found this was enough time as they were nicely golden on both, top and bottom. To lighten the fat content decrease the butter to 3/4 cup. Omit the nuts and add mini chocolate chips instead. You may also want to use 1/2 cup apple sauce and a 1/2 cup butter, although it may change the consistency of the cookie. 

Gently pressing down on the tops of each cookie can squish the chocolate chips on top. However, they are so delicious that you won't even notice. 

Hope everyone is having a good week. - JD  

Tajin Classico Seasoning

There is a Latin Food Market here in E-town called Paraiso Tropical. It offers a nice modest selection of groceries, candies, drinks, snacks, hot food, and cookware of Latin America. I bought this Tajin seasoning. It is a blend of chili peppers, sea salt and dehydrated lime juice. Very mild however great for seasoning just about anything. Veggies... possibly fruit, meat, tofu, dips, and popcorn. They do offer a low sodium version however I didn't see any on the shelf. Regardless, I am sure a light hand for those that are watching their sodium intake will do. To me it didn't taste outrageously salty. Just spicy, sweet with a hint of zesty tang.    

Tajin does have a website, click *here* and so does Paraiso Tropical, click *here*. Both websites have loads of information for you to check out. 

A few days of warm sunshine only to have a snowy wet and very windy Wednesday. - JD