lizzy in the kitchen

a tip: salted popcorn

Wow, we have been busy, busy, busy so far this summer. It's finally feeling like summer here in Wisconsin so we have been at the pool! The pool we go to is perfect because it has a really big sandbox, a wade-in pool and water slides- perfect for little and big kids!

I can't believe how nice you all were about my working on the farm- it really keeps me inspired to know that I've inspired you! Last week's farm work was insane. I bagged spinach for 4 hours with one other girl and we only finished half! I couldn't believe it- we just stood there carefully bagging .6-pound bags of spinach over and over and over. It was humbling to realize how much work goes into this farm. Anyway, we received exactly the same CSA box as the week prior, so I didn't take any new photos, but I'm hoping for a switch-up this week!

Since we've been so on-the-go, it's been all about quick and easy meals and I'm here to admit that sometimes pieces of fruit and a big bowl of whole grain popcorn are the perfect quick lunch or dinner for a mom and two kids. So this weekend, when I was popping a batch, I made a snap decision to add the salt in with the kernels instead of after it had been cooked and it worked out so well. The popcorn had a cooked salt taste instead of the raw salt taste and I loved it. I always pop my popcorn (I love the Tiny But Mighty popcorn kernels) in sunflower or coconut oil and I didn't add any other oil or butter after this was finished cooking. My kids can't help but drown it in grated parmesan cheese though. ; )

ras el hanout popcorn

I am a popcorn girl. Anyone will tell you, I can take down popcorn like a boss. I remember when I was a teenager when I would go to the movies, I loved the flavoring shakers they put out by the straws and napkins. I was basically obsessed with the white cheddar flavoring. And I have always eaten popcorn one piece at a time. I know most people will take a handful and eat it that way, but I am all about one piece at a time. Embrace it. Now that I've grown up, I still obsess over popcorn. Usually in our house, it's popcorn + butter + parmesan. But I crave other flavors and I definitely do not crave all the artificial ingredients in that white cheddar stuff I used to eat.

I first became interested in ras el hanout when I saw it somewhere on Camille Styles. I had to make it immediately. But I didn't have all the ingredients, so I waited patiently until I got to the store and picked up the cloves and ground coriander. If you've got a mortar and pestle or a spice grinder, you could totally grind whole spices. I tried my mini food processor. It didn't work.

Ras el Hanout is a Moroccan spice blend, which is meant to comprise the shopkeeper's best spices. This means no two are the same, but there are common ingredients, which I have used here. The spice blend can also be used to flavor meats or veggie dishes and I have read that it is an aphrodisiac. Definitely. Make a whole batch of it and use a little on some popcorn for a girls' night or date night or try incorporating it into an exotic meal. My son thought it was spicy, but my daughter (who is less than 2) loved it. If you can't or don't want to mix your own spices, you can buy ras el hanout at Williams Sonoma, though the ingredients are considerably different than this recipe.

Ras el Hanout Popcorn

1/2 cup popcorn kernels, popped
2 Tbsp. unsalted butter, melted
2 (level) tsp. salt
2 (heaping) tsp. cumin
2 (level) tsp. ground ginger
2 (scant) tsp. black pepper
1 1/2 tsp. cinnamon
1 tsp. coriander
1 tsp. cayenne pepper
1 tsp. allspice
1/2 tsp. cloves
1/4 (slightly rounded) tsp. nutmeg

1. Pop your popcorn on your stovetop in a large pot. Pour a little oil in the pan with one popcorn kernel over medium heat. When it pops, add the rest of your popcorn, cover with a lid and shake around until popped.

2. Mix your spice blend together.

3. Once your popcorn has popped, put it in a large bowl. Melt your butter in the same pan.

4. Pour butter over popcorn and shake bowl to mix around. Add about 1 TEAspoon of your ras el hanout spice blend. You can start with a little and add more to your taste.