Daily Independent (Ashland, KY)

August 12, 2013

Lee Ward: Popcorn goes all over the world with different flavors: 8/13/13

Lee Ward
The Independent

ASHLAND — One of my favorite dinners is popcorn. True, eating popcorn for dinner isn’t the most nutritious way to go.

But popcorn isn’t an unhealthy food. It’s a whole grain and recent studies show people who regularly eat popcorn get more of the recommended daily allowance of fiber than those who don’t eat popcorn.

The Popcorn Board suggests a few ways to make popcorn more interested and perhaps more appealing.

GREEK POPCORN

2 quarts popped popcorn

cooking spray

1 teaspoon dried oregano

1⁄2 teaspoon lemon zest

1⁄2 teaspoon garlic powder

1⁄2 teaspoon salt

freshly ground black pepper

2 tablespoons crumbled Feta cheese

Place popcorn in large bowl. Spray lightly with cooking spray and toss. Sprinkle remaining ingredients over popcorn and toss again. Serve immediately.

BBQ POPCORN

SEASONING MIX

1 tablespoon brown sugar

1 tablespoon paprika

1 teaspoon dry mustard

1 teaspoon salt

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1⁄2 teaspoon cardamom

1⁄2 teaspoon celery salt

1⁄4 teaspoon cayenne pepper

Mix all ingredients together in a small bowl. Store mixture in an airtight container.

To use: spray popped popcorn with cooking spray. Sprinkle about 2 teaspoons of seasoning mix for each quart of popcorn.

LAVENDER

PROVENCAL

POPCORN

2 quarts popped popcorn

1 tablespoon butter, melted

2 teaspoons Herbs de Provence (with lavender)

1⁄2 teaspoon minced garlic

1⁄2 teaspoon salt

Place popcorn in a large bowl and drizzle with melted butter; toss. Evenly sprinkle Herbs de Provence, garlic and salt over popcorn; toss again and serve.

Note: for fewer calories, omit butter. Spray popcorn lightly with cooking spray. Evenly sprinkle Herbs de Provence, garlic and salt over popcorn; toss again and serve.

PEANUT BUTTER AND CHOCOLATE

HAZELNUT POPCORN MACARON

6 cups popped popcorn, unpopped kernels removed

3 tablespoons butter or margarine

1⁄2 cup peanut butter

1⁄2 teaspoon round cinnamon (optional)

4 cups mini marshmallows (or 40 regular)

1⁄2 cup chocolate hazelnut spread

Place popcorn in a large bowl; set aside.

Melt butter in a medium saucepan over medium heat. Stir in peanut butter and cinnamon (if desired) until butter is melted and mixture is blended. Stir marshmallows into mixture until melted and well blended.

Pour over popcorn and stir until evenly coated. With buttered hands, shape popcorn into about 18 small popcorn balls (1 1⁄2 inches); place onto parchment lined baking sheet.

Flatten each ball slightly. With a serrated bread knife, carefully cut each cookie in half horizontally. Spoon about 1 teaspoon of hazelnut spread onto cut side of one half. Top with second half; repeat with remaining popcorn balls.

Serve immediately or store in an airtight container.

t

While I don’t claim to be an expert cook, I do like to cook and love to eat. Readers are encouraged to send questions about food. Also, if you’re looking for a specific recipe, send your request, or if you can offer a recipe to someone looking for something specific, email lward@dailyindependent.com.