Saturday, April 2, 2016

How to make Spaghetti Pot Popcorn

In this video I show you a technique I came up with to pop corn on the stove without the hasstle of stray kernals or soggy tough popcorn because of steam being trapped in the pot. 

Using a spaghetti pot is the solution.  It allows the steam to vent and lets the popcorn pop and expand so it comes out crisp and fluffy.  Yum-oh!

I used about a 1/4 of quality popping corm, about 2-3 Tablespoons of garlic flavored olive oil. Remove the strainer from the pot and place the ingredients in the bottom of the pot.  Heat over medium0high heat.  Once the first kernel pops add the strainer as a cover by turning it upside down. Allow the kernels to freely pop.  Grab both sets of handles, using oven mitts and  shaking every few seconds.  As soon as the popping slows turn the heat down and remove cover.  Allow the last few kernels to finish.  Turn out into a large bowl and season as you wish.  Enjoy!

Saturday, February 23, 2013

Tomato-Tumato! by SnackersDelight
Pretty Posies, a photo by SnackersDelight on Flickr.
We saw these beautiful naturally ripened tomatoes at the CT Flower Show 2013 in Hartford. The show is going on this weekend, so get there before the snow starts.

Although it is winter here in New England and there aren't any fresh ripened tomatoes on the vine for us, there are however, plenty of canned tomatoes in the cabinet.

I use them for making salsas, fish soups, tomato basil soup, and flavorings for many meals.

Spring is right around the corner and planting season will begin soon, but for the time being canned will have to do.

What do you do with your tomatoes?

Via Flickr:
flowers, bouquets, peonies, roses, valentine’s day, love, romance, weddings, brides, spring, posies, floral arrangements, tulips, orchids, lily, mums, gardens

Friday, June 15, 2012

Green Pea and Mint Pasta Salad with Feta Cheese

There are only a few veggies that I really don't care to eat...peas and carrots!!! I won't eat peas or carrots head on.  I have to sneak them into my meals like a little kid.  Yes, I know they are healthful but peas and carrots will forever remain in the Icky! column.  There are a few others veggies in the Icky! column such as Okra

I have found that if I just warm frozen peas rather than cooking them aka "boiling the bejeezus" out of them, they remain tender and sweet, not mushy and metallic tasting. 

Well, anyway I came up with this salad that combine peas with mint and feta with tomatoes, combinations that are both refreshing and aromatic.

Here's what I used to make this salad

1lb Baby Spinach chiffonade
1 Pint package Sweet Grape Tomatoes halved lengthwise
1 small red onion chopped
4T Mint minced chiffonade
16oz. bag frozen Sweet Green Peas
1/2 C Feta Crumbles
14.5oz box Barilla Plus Rotini cooked as directed on box

Vinaigrette Dressing:

1/3 C Fresh Lime Juice
2/3 C Extra Virgin Olive Oil
Salt & Pepper to taste

Chiffonade is a style of cutting most often used to prepare Basil or any other leafy green.  It  is a pretty fancy name for a simple process.  
Stack your leaves on top one another all stems heading in the same direction.

Roll the leaves like a cigar

Slice the roll into ribbon strips according to what your recipe calls for.  For this salad we'll be using thick ribbons.

Once you've prepared and chopped all your veggies (spinach, tomatoes, mint, onion) toss them into a large bowl and set aside.

Boil pasta according to the box directions, 30 second prior to pasta being done pour the bag of frozen peas into the boiling water with the pasta. Drain pasta and peas then place in the bowl with your veggies.  Toss to wilt the spinach.  

Drizzle with the viniagerette and toss the salad to coat.  Gently mix the feta cheese.  Enjoy!!!

 Is there a veggie that turns you off?  What is it?

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Deborah :D
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