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I usually make popcorn with my air popper,but what the heck do you put on it that stays on?I've been putting soy margarine just for the flavor,but I want to lose weight,so I'm looking for different ideas to flavor it with.By the way,I put only salt a few times,but had it all on the bottom of the bowl,instead of on the popcorn!<br><br><br><br>
Any suggestions??<br><br><br><br>
VM
 

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I like sea salt on mine and, sure, a lot of it ends up at the bottom of the bowl, but plenty of it ends up on the popcorn. I actually transfer mine from bowl to bowl, along with the salt, to more evenly distribute it.
 

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you could use an oil mister to mist olive oil on it and then season it up in any way you want. tho you say you want to lose weight i would encourage you to cut other fats in a day that you have popcorn if you are to use my suggestion. olive oil is a great healthy source of fats, and any healthful diet needs a certain amount of fat. tho i cannot deny being a fat phobe!!!
 

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I am also tryin to lose weight..I ordered a mister, so I will remember the olive oil hint when I get a popcorn fix. I need to buy a air popper... <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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My newest way of making popcorn. its good <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br>
Curried Popcorn<br><br><br><br>
3 tbl chopped candied ginger (or chopped fresh ginger mixed with 1 tbl sucanat)<br><br>
1 tsp ground cumin<br><br>
1 tsp ground coriander<br><br>
1 tsp turmeric<br><br>
1/2 tsp curry poweder<br><br>
1/2 tsp red pepper flakes<br><br>
1/4 tsp freshly ground pepper<br><br>
1 tbl sucanat<br><br>
1 1/2 tsp salt (this is what the recipe says, i tend to half this though...seems a bit salty at full strength)<br><br>
3 tbl each of corn oil and melted butter substitute (can use olive oil for all or part, corn oil should only be heated on medium to low-medium heat.)<br><br>
1/2 c popping corn<br><br><br><br>
Combine the ginger, cumin, coriander, turmeric, curry powder, red pepper, black pepper, sugar, in a bowl. Heat 3 tbl of the oil in a saucepan. If using butter substitue, melt it now, for use at the end. Add the corn, cover (a pyrex/glass lid works well), and shake the pot. When you hear steady popping, remove the lid for only a second to slide in the spice mixture, and quickly cover the pot again. Be fast, as the corn is pretty projectile as it is popping. Continue shaking the pan until the sound of popping ceases, about 2 or 3 minutes. Generally you want to take it off the heat before "you think" you ought to, as it will scorch pretty easliy. Drizzle melted butter substitute or oil over remaining corn, and mix.<br><br><br><br>
Mmm!<br><br><br><br>
The recipe is out of this wonderfull Indian cookbook called The Vegetarian Table, India by: Yamuna Devi I was given to by my brother.<br><br><br><br>
This is really quite easy to make, btw. The corn lends a very nice flavor to the popped corn.<br><br><br><br>
best.
 

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i'm with gorgastic <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">. nutritional yeast is great with popcorn. never tried it with pepper though.
 

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well i like mine as a sweet treat.<br><br><br><br>
toffey is my most recent.<br><br><br><br>
i melted earth balance with some natural maple syrup. poured it in the bottom of the bowl then dumped the popcorn on top. i mixed it well and had a wonderful sticky treat. YUM!
 

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I've heard the nutritional yeast flakes suggestion before. I should try it now that I have a giant tub of the stuff.
 

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I melt 2 T of earth balance, pour it on top of popcorn then add a handful of nutritional yeast and a little salt. Stir. (Serves 4)
 

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oh yeah! there is not much better than popcorn and soy margarine and nutritional yeast (then again, i put that stuff on everything).<br><br><br><br>
i also add sea salt and sometimes cayenne or kelp and nori flakes.
 

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My friend swears by popcorn and peanut butter. I think she heats up the peanut butter to "melt" it and then pours it over the popcorn. I've never tried it though. My favorite is just plain.
 

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I got this from Self Magazine June 2003<br><br>
It made me think of this thread<br><br><br><br>
Snack Like A Star<br><br>
Arthell Neville, CNN correspondent<br><br>
Rosemary Popcorn<br><br>
"I love to cook popcorn the old fashioned way, on the stove. I flavor mine with rosemary. Pour about 2 tbsp vegetable oil into a 2 qt pot. Add enough kernels (1/2 cup) to cover the bottom and about 1 tsp rosemary. I use dried rosemary because I usually have it in the house. Turn the fire to medium and let the popping begin. Add salt to taste. It's just so good!"
 
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