Organic Caramel Popcorn

The All Organic Recipe for Perfect Organic Caramel Popcorn!!!

I've done it ladies! Whilst ignoring the large amounts of reading that has slowly been piling up over the weekend, I have focused my energy on a new feet: I have officially found the perfect recipe for organic caramel popcorn. Now, I know there is organic corn syrup out there, but I just plain
don't trust it! The corn industry scares me with their popsicle ads. So, I have developed my own recipe for caramel corn without the use of it. I must admit the measurements might be off a little (mainly because I made it up as I went along).


I will also give the instructions for the perfect way to make popcorn because again I am distrusting of the microwave popcorn industry also. Basically, I am 3 steps away from living in my own farm house right outside of a no-name town next to the unibomber, but at least I will be eating well and plan to outlive everyone. I literally did not have a single unpopped kernel using this method!

The Perfect Way to Make Popcorn:

Ingredients:
1/3 cup unpopped popcorn kernels
3 Tblsp. popcorn oil (or olive/grapeseed oil if you wish)
1 tsp. salt
*1-2Tblsp. butter to taste
*Big-ass NONSTICK pot (I use the same pot for the caramel. MIne is 8 1/2 Quarts)

Directions: (taken from Simplyrecipes.com)
Heat the oil in a 3-quart saucepan on medium high heat.

Put 3 or 4 popcorn kernels into the oil and cover the pan.

When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

Return the pan to the heat. The popcorn should begin popping all at once. Once the popping starts, gently shake the pot by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan. Salt to taste.

and now....

Organic Caramel Popcorn
*There are two versions. The first allows for chewy, hot off the stove caramel corn, and the other is akind to firmer, crispy caramel corn much like cracker jack, so use the oven if you like crispy, leave it alone for softer corn. The crispy tends to be a little grainer, so if you don't distrust the corn industry, go ahead and substitute corn syrup for the honey and agave.

Ingredients:
4-5 quarts popped popcorn (a double batch of the above popcorn recipe, unsalted, unbuttered)
2C firmly packed organic brown sugar (light or dark is your choice)
1C (2 sticks) unsalted butter (could probably reduce to 1 1/2 sticks)
3T organic molasses
1T organic honey
1 Tbsp organic agave nectar (*or double honey amount)
1 tsp. salt
1/2 tsp. baking soda
*Almonds or peanuts if you wish

Directions:

Heat oven to 225 degrees if using oven method.

Combine brown sugar, butter, molasses, honey, agave nectar and salt in a thick-bottomed, pot (aha, big ass pot). Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Continue cooking, stirring occasionally, until thermometer reaches 250°F or if you don't have one, use a small amount of mixture dropped in ice water until it forms a hard ball (about 12 to 14 minutes). Remove from heat; stir in baking soda. The caramel will foam up a little and turn a lighter color when you add the baking soda.

Pour the popcorn into the pot along with the add-ins if you want them. Using a wooden spoon, stir until all popcorn is coated. Place in oven for 10 minutes. Remove from oven, stir to more evenly coat the popcorn with the caramel sauce. Return to oven. Continue cooking for 10-15 minutes. Remove from oven. Immediately spread caramel corn out onto waxed paper. Let cool completely. Break into bite-sized pieces. Store in tightly covered container.

Makes about 5 quarts.

Enjoy! Pair with a good, sweet white wine and romantic comedy for the perfect night in, Carly-style.

Almond-Stuffed Chicken

Almond-Stuffed Chicken with Salted Green Beans & Couscous

I must admit two things: One, I stole this from Cooking Light and its awesome because you can make it in under 30 mins, and two, I did not know how to solve the problem of not knowing weather the chicken was done on the inside. The cheesy goodness makes it hard for the chicken to warm on the inside and due to the fact that my lovely boyfriend doesn't quite get the fact that ecen though I said, "cut the chicken in half," does not actually mean cut the entire chicken in half but merely enough to stuff it (honest mistake), I ended up just baking both sides and stuffing the cheesy goodness in after cooking it in the pan. If you find a better way, please feel free to comment. All in all, I thought it was awesome, creamy, but still tasty, which says a lot from an anti-creamy person.

Ingredients:
1/3C light garlic-and-herbs spreadable cheese (I swear, it exists. You can also use Boursin)
1/4C slivered almonds, toasted and coarsely chopped
1 handful of fresh basil, chopped
4 boneless, skinless chicken breasts
1/2 tsp. salt
1/4 tsp. black pepper
1 1/2 tsp. butter
1/2 tsp. paprika
1/2 Tblsp. parmesan (optional)

Ingredients for sides:
box of Mediterranean couscous
1/2 lb. green beans, cut ends
salt to taste

Directions:
Toast Almonds in skillet without oil. Combine spreadable cheese,
3/4 of the almonds, basil in a small bowl. Set aside.

Cut horizontal slit in chicken to form a pocket. DO NOT cut all the way through. He who shall not be named in this blog ("HWSNBNITB," I will only use this when he does something less than stellar), took my directions a bit too literally and thus we ended up having to sew chicken breast halves back together with toothpicks, not the prettiest end to the chicken. I'm not sure how to cook the chicken all the way through with the cheese in the middle so you might want to broil the chicken on low for a few mins before placing it in the skillet, but that's really for the next set. Stuff chicken pocket with the cheese mixture. Salt, Pepper, and paprika both sides of the chicken.

Heat butter (or oil for a healthier option) in a nonstick skillet over medium heat. Add chicken to pan. Again, not sure how to solve the issue of cooking the chicken thoroughly on both sides enough to cook the middle because of the cheese mixture inside. If you solve this issue, leave a comment on the post. I ended up separating the halved until cooked then stuffing the mixture back in before taking it off the heat, but not the prettiest outcome.

Cook couscous according to the package and set aside.

Boil salted water, then cook green beans for 2-3 mins. Once chicken is done, throw the green beans in the hot skillet with some salt and toss in the pan. This keeps them crispy.

Place chicken on plate covering with parmasean if you wish. Then place couscous and green beans on the plate, covering everything with remaining almond slices and basil to decorate.