I started to think, “Geez, what did people do before microwaves when they wanted popcorn?”  When I was a little girl (pre-microwave ovens) my parents had a hot air popcorn popper.  Well, I don’t have one of those and I am not about to go buy one.  I tend to agree with Alton Brown regarding single-use kitchen items.  When space is at a premium, as it is in our apartment, I need my kitchen equipment to be multi-functional.

So, I did some experimenting and taught myself how to make stove-top popcorn.  It really only took 2 tries to get it right.  (The first time, I used too much oil and took the pot off the stove too soon, leaving a ton of unpopped kernels behind).  The second time, I got it right.  Here’s how I do it:

Stove-Top Popcorn

Using a large heavy-bottomed 8-quart pot over medium-high heat, heat just enough canola oil to generously coat the bottom of the pot (about 1 tablespoon).  Then add enough popcorn kernels (I used Arrowhead Mills Organic Popcorn) to form a single layer in the bottom of the pot (about 1/2 cup).  Shake the pan well to coat the kernels in the oil.

Cover the pan.  Once the kernels start to pop, occasionally shake the pot from side to side/front to back  to make sure that the unpopped kernels stay settled at the bottom of the pan and the popped corn does not burn.  When the popping has slowed significantly, remove the pot from the heat and carefully remove the lid away from you (beware of escaping steam!).

Pour popped corn into a large serving bowl, top with your favorite popcorn toppers (melted butter, fine sea salt, Parmesan cheese, chili powder, finely chopped fresh herbs, what-have-you) and toss well to evenly distribute the deliciousness.

Now, pop in a DVD of choice and enjoy some fresh, hot, all-natural homemade popcorn!

This delicious side dish is a real crowd pleaser.  I’m always especially amazed at how much the men-folk enjoy it.  This recipe is extraordinarily easy to make and can be doubled, tripled, quadrupled as necessary.  The recipe may seem to require a lot of butter but keep this in mind — I’ve actually reduced the amount of butter by half; my grandmother used to use a whole stick!  If you make sure to always have the ingredients in your pantry, you can whip up this dish anytime you please.

Rice Casserole

Serves 4

4 Tbsp unsalted butter, melted
1 cup long grain white rice
1 10.5 oz can condensed French Onion soup
1 10.5 oz can condensed beef consomme (not broth)
1 4 oz can sliced mushrooms, drained

Preheat oven to 350F.  Combine all ingredients in a 2 quart casserole dish.  Bake for 45 minutes.  Enjoy.

Happy Holidays!

Tracy’s Homemade Whole Berry Cranberry Sauce

1 (12 oz.) bag of cranberries, rinsed and drained
3/4 cup granulated sugar
1 cup water
Zest of 1 medium navel orange, finely grated

Put all ingredients in a large saucepan; stir to combine and loosely cover.  Cook over medium-high heat until the liquid starts to boil and the skins of the cranberries start to pop.  Stir, loosely cover and lower heat to medium and allow mixture to bubble for about 10 minutes.  Stir yet again, and turn heat to low.  Simmer 10 more minutes or until mixture has thickened.

Cool, cover and store in the refrigerator.

Note: I make this sauce the day before I want to start using it as it seems to be one of those dishes that tastes better the next day.

This sauce is delicious with pork, poultry, brunch and dessert.  I even sneak a spoonful of it and enjoy it all by itself.  I love the ruby-red color, the chunky texture and the way it smells and tastes like the holidays.

Enjoy!

Barbecue Sauce

2 Tbsp. liquid smoke
1 cup ketchup
2 Tbsp. Worcestershire sauce
1/4 cup red wine vinegar
1 tsp. salt
1 tsp. chili powder
1/2 tsp. celery seed
1/4 tsp. black pepper
1/2 cup brown sugar, firmly packed

Stir all ingredients together in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, stirring frequently. Remove from heat and use immediately or cool for storage in the refrigerator.

Enjoy!

Alfredo Sauce

Yield: 2 servings

3 Tbsp. unsalted butter
2 Tbsp. flour
3 garlic cloves, peeled and minced
Cayenne pepper, to taste
3/4 cup finely grated Parmesan cheese
1/2 cup finely grated Romano cheese
1 1/2 cups whole milk
Salt & black pepper, to taste

In a saucepan, heat butter over medium heat until melted. Add flour and whisk to make a roux. Cook for 1 minute. Whisk in garlic and cook for 1 minute. Whisk in cayenne pepper, milk and cheeses, stirring frequently. When mixture becomes thick and creamy, season with salt and black pepper and pour over hot fettuccine noodles.

Buon Appetito!