Caramel Popcorn

This corn is so crunchy and sweet. I love to add it to my unsweetened Cheerios in the morning - they provide just enough sweetness. You can also add some toasted nuts and dried fruit and have really tasty trail mix.

I make popcorn in a machine that pops it with hot air and no oil. I use 10 tablespoons of kernels to make 16 cups of popcorn.

Caramel Popcorn

16 cups popcorn
2 tablespoon molasses
1 cup light brown sugar
1/4 cup unsalted butter
1/4 cup olive oil
1/4 cup honey
1/2 teaspoon sea salt
1/2 teaspoon baking soda

Preheat the oven to 200 F and line a baking sheet with parchment paper or silpat. Set the popcorn in a really big bowl.

In a saucepan, combine molasses, sugar, butter, oil, honey and salt. Bring to a boil and boil for 5 minutes. Be sure to stir occasionally. Add the baking soda and stir until foamy. Pour over the popcorn and toss to coat with a rubber spatula. Turn onto the baking sheet.

Bake for 30 minutes, occasionally turning the corn. Remove and toss every 5 minutes until cool.

Break into pieces and store in airtight container.

Pumpkin Soup in a Pumpkin

Pumpkins are so cheap at this time that I had to buy a bunch of them. I made some pumpkin and I thought that it would be great to served in a pumpkin 'soup bowl'.

Get a pumpkin that is 8 to 10 pounds and sits nicely on a flat surface.

Pumpkin Soup in a Pumpkin

2 tablespoons butter

3 tablespoons all-purpose flour

1 tablespoon curry powder

1/4 teaspoon freshly grated nutmeg
4 cups vegetable or chicken broth or water
30 ounces pumpkin, canned or cooked cubes of pumpkin

1 1/2 cups half-and-half or coconut milk
2 tablespoons soy sauce
salt and pepper, to taste

Cut the top off and trip the sides with a peeler. Be careful not to remove too much because the cap will be too small. Scrape out the seeds and pulp with a spoon and brush the inside and outside with olive oil. Place the shell (up) and cap (cut side down) on a baking sheet and bake the pumpkin for 1 hour at 325 F. The pumpkin should be firm enough to hold the soup, firm to the touch.

While the pumpkin is baking, make the soup. Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook for a couple of minutes and then slowly add the water or broth. Bring to a boil and add the pumpkin and half-half. Bring to a simmer and then puree the soup (if using cubed pumpkin) and add soy sauce, salt and pepper.

Heirloom Tomato Pizza with Pesto and Balsamic Syrup

I bought heirloom tomatoes yesterday for a very good price. They were so pretty that I make pizza with them. It is really easy to make and tastes very yummy.

To make Balsamic Syrup, just reduce balsamic vinegar by half. I do this outside because the evaporated vinegar will make your eyes sting.

Heirloom Tomato Pizza with Pesto and Balsamic Syrup

8 ounces raw pizza dough that you like

1/2 -3/4 cup pesto (check out the one on my blog)

Heirloom tomatoes, cut 1/4 inch thick and seeded (about 3 or 4 large ones)

Balsamic syrup

Preheat oven to 400 F. Stretch out the pizza dough to about 1/4 inch thickness. Brush with olive oil and place on a pizza stone. Bake until golden, remove and cool.

Spread pesto on top, arrange the tomatoes and drizzle with balsamic syrup. Cut with a serrated knife and serve right away.

German Apple Pancake

I have tried for so long to get this pancake right. I finally did! I never gave up because I just love how this pancake is assembled and how it bakes. The apples are cooked in a cast iron pan and then the batter is made in a blender and poured over the apples. Then you put the stuff in the over and it puffs up. When you take it out, the pancakes sinks and it is so delicious! It is crunchy and soft with a little bit of sweetness from the apples.

I do not peel the apples and prefer to use apples that stand up to cooking. I also like to use cast iron pan and have never used anything else, so don't know how other pans work here. I like cast iron because it holds heat well and I do not have to worry about chemicals doing funky stuff at 450 F.

German Apple Pancake

4 large apples (about 20 ounces), sliced 1/4 to 1/8 inch thin

2 tablespoon unsalted butter

1 teaspoon cinnamon

1 tablespoon fresh lemon juice

1/4 cup dark brown sugar

Batter:
1 cup all purpose flour
2 large eggs, room temperature
1/2 teaspoon sea salt
1 cup whole milk, room temperature
1 tablespoon olive oil

Preheat the oven to 450 F. Add butter to a 12 inch cast iron skillet over medium low heat. Add the apples, lemon juice and brown sugar. Toss with a spatula and cook for a couple of minutes. The apples will soften. Add the sugar and cook until the sugar is caramelized, another 5 to 10 minutes. The apples will take on a deep brown color. Be sure to toss the apples frequently to prevent burning.

When the oven has preheated, combine all the ingredients for the batter in a blender. Buzz for 30 seconds on high. Pour the batter in the pan, starting at the edges and working toward the center. Place into the center rack and bake for 20 minutes and then lower the heat to 400 F and bake for another 10 minutes. The pancake will puff up and separate from the edges a little. Do not open the oven during the 30 minutes of baking!

Remove and drizzle the top with honey. Take a chunk out and enjoy. The leftovers are good, so pack it up and refrigerate and eat it up within 24 hours.

Banana Bread

My baby girl loves bananas so I usually have some that are just too ripe to eat. I decided to make banana bread with them yesterday. It was very easy to make. The bread is not too sweet and has a dense crumb.

Aside from the sugar, this bread is not too bad for you. It has a bunch of bananas, whole wheat flour and olive oil.

Banana Bread

2 1/3 cups overripe bananas pressed tight into measuring cups
1/2 cup olive oil

3/4 cup light brown sugar, packed tight
2 large eggs
1 cup white whole wheat flour
1 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon sea salt
 
Add the bananas to a bowl and mash them well with a potato masher. Add eggs to the bananas and mix with the masher. Add the sugar and oil to the bowl and stir. Add the dry ingredients and mix until combined.
 
Grease a loaf pan with natural shortening and line bottom with parchment paper or put 1/4 cup of sliced almonds or raw oatmeal on the bottom. This prevent the bread from sticking to the bottom. Pour in the batter and if you like sprinkle the top with sliced almonds.
 
Bake at 350 F in the center rack for about 60 minutes or until the top is firm to touch. Let the bread cool completely and then invert out of the pan. I think that is bread is better after it sits for a couple of hours.

Slice into 1/2 - 1 inch slices and enjoy! If the bread is around after 1 day, slice it and freeze it to prevent molding.

makes 1 loaf

Hummus

I love hummus, it is so yummy and rich. I tried hummus in restaurants and was confused why my hummus would never turn out restaurant smooth. I did some online research and found out that if you peel the beans, which is not hard but is tedious, the hummus turns out smooth. You do not have to peel the beans, but your hummus will be a little rough.

Hummus
15 ounce can garbanzo beans, drained
2 tablespoons tahini
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
1 clove garlic, grated on a microplane
1/2 cup water, room temperature

Put the garbanzo beans into a large bowl and cover with water. Rub the beans to remove the skins. The skins do not float to the top so you have to swish everything with your hand and then carefully drain the water into the sink. Since the beans are heavy they will stay on the bottom. Most of the skins will come out, but you will have to repeat this couple of times to get all the skins out.

Place the drained garbanzo beans along with everything else into a blender (blender works much better than a food processor). Blend until smooth and transfer mixture to a serving bowl.

Drizzle extra-virgin olive oil over the hummus and sprinkle with paprika and finely chopped parsley. Serve with pita bread. YUM!

Grilled Cheese Sandwich the French Toast Way

I am sure that this has an official name, but I do not know it. It is just like making french toast, but with two slices and filling inside. It is really easy and can be made healthy by adding good for you 'stuff'.

Grilled Cheese Sandwich the French Toast Way
2 large eggs
1/4 cup milk, any fat
plenty of freshly ground pepper or freshly chopped herbs such as rosemary, oregano
4 slices sturdy whole wheat bread, halfway dry
'Stuff': sliced meat, fresh spinach, good melting or bad melting cheese, ...

Whisk eggs, milk and pepper or herbs in a large shallow bowl (you can also use a large dinner plate).

Place 'stuff' between the two slices of bread and apply any spreads (such as pesto, mustard,...). Now put the other slice on top and dip the sandwich into the custard, just like if you were making french toast. You want the bread slices to absorb some the custard. Set aside on a plate and repeat with the other two slices.

Preheat a 10 or 12 inch skillet with a tablespoon of olive oil in a skillet over low heat until the oil is simmering. Put the soaked sandwich into the pan and cook for a couple of minutes per side or until the cheese melts.

Makes 2 sandwiches