These whole grains know how to party
November 17th, 2009
Corn has a bad reputation lately. Go ahead, say it with me:
High Fructose Corn Syrup. Corn subsidizes. Corn fed cattle. King Corn.
It’s a darn shame because corn played a happy role in my childhood summers. And you know what else? Corn is a whole grain! Yes sir.
Can we agree that corn syrup/corn-derivates and corn fed to cattle may be questionable…but corn, plain ol’ non-GMO corn is pretty darn good?
There’s even nutritional info to back that up. For instance, corn is good source of thiamin (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorus and manganese, according to Whfoods.com.
So when you’re looking for a snack, look no further then everyone’s favorite kernel. Popcorn is cheap, easy to make at home, and a blank canvas for an infinite number of seasonings.
Remember, I’m not talking about microwave popcorn here. I’m talking about popcorn kernels, preferably organic so you know you aren’t eating a genetically modified snack. I buy mine in the bulk section at Whole Foods or the local co-op. You can make 3 or 4 big bags of popped popcorn for, oh, $1.50.
Having grown up in the era of JiffyPop and Orville Redenbacher, I was surprised to learn that all you need in a pan and a bit of oil to make popcorn on the stovetop. Seriously, was I the last person in America to know this? Why didn’t you tell me sooner?
It’s easy. Put a tablespoon or so of oil in a pan with 1 kernel, over medium-high heat and cover. Wait until it pops. Add more kernels just to cover the bottom of the pan in one layer. Wait. They’ll start popping…
Don’t take off the lid because they’ll pop up and out of the pan. Also, because it’s the steam that makes ‘em pop! When the popping sound slows considerably, turn off heat and let sit for about 30 seconds as the last kernels explode happily into your new favorite snack.
Now comes the fun part. Seasoning! I’m deliberately vague with amounts here because it’s so totally up to you how you want your popcorn to taste. There’s no wrong way to do it, except to add too much liquid. Add slowly, mix thoroughly, be creative and taste often to adjust.
The classic
Melt some (organic) butter. Dribble slowly over popcorn while mixing continuously in a large bowl. Add salt.
The dieter
Forgo the butter, just add salt and your favorite spices like coriander or garam masala. Then realize you’re going to kick yourself for not adding butter so add a little bit. It’s good for you.
The adventurous (shown above, left)
Melt some butter. Juice and zest a lime. Combine and slowly mix into popcorn. Add salt and cayenne pepper, mix until well distributed. I don’t mind eating like this, but you could also spread the popcorn out on a cookie sheet and bake at 350F for about 5 minutes, until dry.
The chocolate lover (shown above, right)
Same as above, except use coconut oil instead of butter, cocoa powder, pure maple syrup, toasted shredded coconut and salt. Holy heavenly whole grain snack!
This post is part of Real Food Wednesdays.
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