I try my hardest to make snacks I can bring into work (so I stay away from the Cheez-its and Dr. Pepper) and I've recently become obsessed with popping my own corn on the stove top. It's fabulously old school :)
3 T organic popcorn kernels
1 T lemon infused olive oil
Ground Mustard Seed
Put corn and oil in a med-large sauce pan over medium-high heat and cover.
Now, you can season the popcorn one of two ways. Either add the spices in the very beginning or wait until after the corn is popped. I found that if you put everything together from the get-go, the flavors infuse the popcorn more fully.
You might want to shake the pan once in a while to keep it from burning but I didn't really need to once I started using a good, heavy-bottomed pan. The first time I tried this in a cheap, and apparently thin bottomed, pan it caught fire. So make sure you use a good pan!
Yields about 5 cups of delicious popcorn!
I love watching the corn pop through the clear lid of the pan. There's something really vibrant and happy about it :) And it produces this wonderful, light, savory snack with a bit of fruitiness to it.
Lee Ann Monat is a photographer, cook, and writer who uses her life experiences as fuel and inspiration.
She began "The Lion's Share" after her 30th birthday trip to Scotland in 2008. It combines all her creative interests and allows her to share what she loves with others.
Using cooking and travel as creative outlets for the senses, "The Lion's Share" serves as a public diary and photo-journal of one woman's search for herself and her dreams.
Lee Ann hopes that sharing her journey in her unique way might inspire her readers to follow their bliss as well. Continue to follow along at The Lion's Share Blog's new home: http://www.lion-art.com