For Love of Popcorn (and Abi!)

Popcorn is one of my favorite snacks. Has been for as long as I can remember. When we were kids, my brother was in Boy Scouts and there were a few years that he was the #1 seller of popcorn in his troop. Perhaps that's where it all began. Our house was always stocked with at least a year supply of popcorn.

Source

I ate a lot of popcorn in college (although, let's face it, I ate a lot of everything in college). One of my best friends and roommates, Abi, was a fellow popcorn lover. Abi and I lived across the hall from each other in the dorms sophomore year, and shared a bedroom in our off-campus apartments junior and senior year. After graduating, Abi and I got an apartment (with 3 other girlfriends) in Brighton. Abi and I lived together up until I moved in with Pat, so we have a long history. 

One of the things I associate with Abi is popcorn. She'd probably say the same about me. We were always the ones popping bags of popcorn to snack on at night, in college it was probably accompanied by some Keystone Light (ugh) and after college we upgraded to wine.

In the past year or two there have been a lot of reports about the harmful chemicals found in microwave popcorn and the packaging. This can't really be a big surprise - what did you think was mixed into that congealed mass of butter and kernels? I've cut back from my bag-a-day habit, but its still among my favorite snacks.

I don't know why it took me so long, but I finally quit messin' around and bought some straight kernels - organic, no chemicals, and far less expensive than the pre-packaged bags.

I still chose to make my popcorn in the microwave because I don't have an air popper and I didn't want to add any oil/butter (which is necessary for cooking in a pot on the stove). All you need is corn kernels, a paper bag, and a microwave!

Pour 1/4 cup kernels into the bottom of a paper bag.

Fold the opening over twice, and place face down in the microwave.

Cook on high for 2 minutes, or until popping has slowed to a few seconds apart.

Pour into a bowl and add your desired toppings!

I added some sea salt and cashews to my popcorn because I was in the mood for just the traditional salty flavor. Now that I have a big bag of kernels, I'll be testing out different combinations of flavors. One of my favorites is throwing a handful of m&ms or chocolate chips into a bowl of salted popcorn - I love the sweet and salty together!

Popcorn Tip: store your kernels in the refrigerator to retain moisture and get a bigger pop!

Exercise News

Last night I did the easy run that was on the schedule - 2 miles at a 9:13 pace. I'm hoping to fit in some strength training after work today, and tomorrow I have a 10 miler. Should be nice enough to run outside!

Check out this article from NPR this morning - it talks about the added benefits of exercising outside instead of inside. While I feel better after any type of exercise (whether its indoors/outdoors and running/biking/strength training) I do always feel more rejuvenated when I'm exercising outdoors - even if its not sunny, the fresh air really helps to boost my mood.

Danger Zone

Pat just sent me this picture from his office. This year he ordered EIGHT boxes of Girl Scout cookies. Thin Mint (eat them frozen!) and Peanut Butter Patties are my favorites, and Samoas come in close after.

I may be abstaining from sweets Monday - Friday, but tomorrow those are fair game!

What are your favorite types of Girl Scout cookies? Or what is your biggest snack/sweet weakness?

Spicy Corn Chowder

Corn chowder is one of my favorite soups, although the amount of cream and butter that goes into a typical batch is not terribly appealing. I came across a recipe that uses yogurt instead of cream - which means less fat and more protein! I couldn't wait to try it. I've made a lot of soup this year since this winter is never ending, and as good as this chowder turned out, I hope its the last soup I make until next fall!

This is a totally vegetarian recipe.

Unless of course you add bacon, and then its not!

Chowder ingredients. 

Everything that went into this chowder was organic, except for the spices and the yogurt. I've always preferred to eat organic, but since watching Food Matters a couple weeks ago I've been even more aware of the groceries I buy.

Prepare your veggies. I always wash, chop, peel, etc. before getting started on any meal so that I don't have to stop in the middle to do it.

Heat a large soup pot over medium-high heat. Add olive oil and onions - saute until translucent (about 8 minutes).

Add vegetable broth and bring to a boil.

Add potatoes and cook for 8 minutes, or until tender.

Add corn kernels, red peppers and spices and cook for another 2 minutes.

Remove pot from heat. Pour soup through a strainer into a large bowl, reserving both vegetables and broth.

Put half of the vegetables into a bowl and gently mix in the yogurt. This will help to temper the yogurt and prevent it from separating.

Combine the remaining vegetables and broth in a blender or food processor and puree until smooth.

Pour the pureed vegetables back into the soup pot and heat over medium, then stir the yogurt and vegetable mixture into the pot.

Serve warm. 

Spicy Corn Chowder

Recipe adapted from Stonyfield.

Serves six.

Ingredients:

• 6 ears fresh corn or 16 ounces of frozen corn (if using frozen, defrost)
• 1 medium onion, finely chopped
• 1 tbsp olive oil
• 4 cups vegetable broth
• 3-4 medium red potatoes, finely chopped
• 1 red bell pepper, chopped
• 1/2 tsp cayenne pepper
• 1/4 tsp allspice
• 1/4 tsp cumin
• 1 1/2 cups 0% plain Greek yogurt
• salt and pepper to taste

Directions:

1. Prepare your vegetables and remove corn kernels from cobs (if using fresh corn).
2. Heat a large soup pot over medium-high heat. Add olive oil and onions - saute until translucent (about 8 minutes).
3.  Add vegetable broth and bring to a boil.
4.  Add potatoes and cook for 8 minutes, or until tender.
5.  Add corn kernels, red peppers and spices and cook for another 2 minutes.
6.  Remove pot from heat. Pour soup through a strainer into a large bowl, reserving both vegetables and broth.
7.  Put half of the vegetables into a bowl and gently mix in the yogurt. This will help to temper the yogurt and prevent it from separating. 
8.  Combine the remaining vegetables and broth in a blender or food processor and puree until smooth.
9.  Pour the pureed vegetables back into the soup pot and heat over medium, then stir the yogurt and vegetable mixture into the pot.
10. Serve warm and enjoy!

Other deviations to try - add chopped bacon and/or chopped chicken to chowder. Add ground turkey/beef for a Mexican twist.

I liked this chowder - it was definitely very hearty and filling. If I make it again I'll use less spices - I didn't expect it to be quite this spicy because I thought the yogurt's creaminess would counter the hotness more than it did.  Overall I think its a fun alternative to your typical chowder, and definitely a lot healthier!

Winter Storm

Storm Day! As promised, we got a lot of snow. You never really know though, because half the time a state of emergency is declared prior to a big storm, and the storm decides not to show up. Today it did. I'm just very happy that Wednesday is my day to work from home, and I was working from the warmth of my living room and the comfort of my sweatpants!

8am:

My downstairs neighbor out there with his snow blower (not clearing any of the snow around Pat's car or my car, mind you). He's a pretty big guy and always wears that silly hat with things coming off of it.

 

My car is covered!

 

Noon:

Neighbor is out there again. This snow isn't showing any signs of stopping. Pat came into the kitchen to see me kneeling on the counter taking pictures of our neighbor. After laughing for a few minutes, he scolded me that it wasn't nice to take pictures. First of all, I'm just documenting the storm! Secondly, every time I'm outside shoveling, this man is sitting on the stairs, smoking cigarettes, drinking Bud Lights, and laughing (at me I presume). So I think its okay to take a few picture of him snow blowing in his silly hat.

1pm:

Pat goes outside to start shoveling. I'm on a conference call for work so I can't join him quite yet.

 

1:30pm

I suit up to head out. First I make my fiercest Snow Warrior face.

As we shovel and shovel, the snow hasn't stopped. After 45 minutes of shoveling, we look up to see that another layer of snow has already covered the driveway. 

Shoveling sure does work up an appetite! And right now I'm very glad about one of my storm "necessity" purchases I made yesterday: pancake mix.

I made a batch of pancakes, half chocolate chip (Pat's favorite) and half banana (my favorite).

I topped my pancakes with some organic frozen strawberries from Trader Joe's (heated up) and a little bit of syrup.

Pat topped his with butter, confectioners sugar, and a crazy amount of syrup.

4:30pm

Done with work! Gym time. Pat and I did chest and triceps, which was a little harder than usual after shoveling. When we were done with the weights, Pat went home and I stayed to run on the treadmill (since outside running won't be happening for a bit!) and then trudged home. I know I said this after the last snow storm, but I love to trudge. There's something so nice about being outside surrounded by snow piles and all bundled up that feels great. I did, of course, wipe out on the walk home. And then almost fell twice more! The roads are super slippery and starting to get icy. I'd rather have a bruised behind than a bruised car though!

Home!

7pm

Dinner time! Another random storm "necessity" purchase - corn meal. And I'm in the mood for some corn bread! I do wish I had a nice hearty bowl of chili to eat with it, but I didn't plan that far ahead, so some canned pea soup will do.

I used the recipe on back as guidelines, but made some changes to make it healthier and a little more exciting.

Sift flour and measure corn meal, sugar, baking powder, and salt into a large bowl. Whisk to combine.

In a small bowl, combine egg whites, milk, and apple sauce.

Pour wet ingredients into large bowl and mix to combine.

Add corn and shredded cheddar cheese and gently fold into batter.

Pour into dish and sprinkle a little corn meal on top for added crispiness.

Bake at 400 degrees for 20-25 minutes until a toothpick comes out clean when inserted.

This corn bread is really good! The applesauce makes it very moist, and the corn kernels pop in your mouth - exactly what I was hoping for. You can't really taste the cheese though, so I guess next time leave it out or add more. I bet this would also be very good with some sliced hot peppers in the batter, or perhaps a topping of mixed spices (like green chili powder, cumin and paprika). 

Its good on its own, or with a thin layer of butter...

...or with some pea soup...

I had this type of pea soup, which was alright, but not the best I've had from a can (it was a bit watery and not very flavorful):

Corn Bread Recipe

Ingredients

• 1 cup corn meal
• 1/2 cup each all-purpose flour and whole wheat flour, sifted
• 1/4 cup sugar
• 3 tsp baking powder
• 1 tsp salt
• 1 cup skim milk
• 1/4 cup unsweetened applesauce
• 2 egg whites
• 1/2 cup corn kernels
• 1/4 cup shredded cheddar cheese

Directions

1. Preheat oven to 400 degrees.
2. Combine corn meal, flour, sugar, baking powder and salt in a large bowl. In a smaller bowl, combine egg whites, milk, and applesauce.
3. Add wet ingredients to dry ingredients. Stir to combine. Gently fold in corn kernels and shredded cheese.
4.  Pour into a pan (I used 11x7 but 9x9 also works) and sprinkle with a little bit of corn meal. Bake for 20-25 minutes until top is browned and a toothpick comes out clean when inserted.

Okay, now off to watch Modern Family and then go to sleep! I have to be at work by 5am tomorrow for a software upgrade! I hope everyone is snowed in where they want to be and enjoying a warm night with delicious food and great company!