Easy and Addictive Kettle Corn

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I have had a serious kettle corn craving for weeks now. I tried buying a few different varieties, but none really hit the spot. They were either too sweet, too salty, or just too bland. It was time to take things into my own kitchen. I’ve made caramel corn before, but it can be a little finicky, and other people aren’t always able to get the same results. It was time for a simpler recipe- one that is so easy, you can have kettle corn whenever the slightest urge strikes.

To make this kettle corn, pop 1/4 cup of kernels however you like. I like to pop mine in a pot on the stove top with a little bit of vegetable oil. You can also use an air popper, or put some kernels in a paper bag and microwave them. Once the kernels are popped, spread them in a thin layer. Mist them very lightly with cooking spray so that the sweet and salty have something to stick to. Then, sprinkle over 1/2 teaspoon of salt. Using a mesh sieve, sift over 1 teaspoon of powdered sugar (the secret ingredient!). Transfer the popcorn into a bowl, and toss it around so that the kettle goodness is evenly distributed. And then enjoy!

Shopping list:

  • Popcorn kernels- 1/4 cup
  • Powdered sugar- 1 teaspoon
  • Salt- 1/2 teaspoon
  • Cooking spray
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Stella’s Great Escape

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One of the reasons we like our apartment is because Stella can sit on our wide windowsill and stare at the world outside. She is such a people watcher, that she stays very entertained all day. She is also a serious squirrel watcher, and she goes looney when one pops up outside the window. She barks and scratches and bites at the glass. All she wants is the squirrel. Once, a squirrel was looking in our window, and I called for Stella and said, “Look!” She associated the word “look” with “squirrel” so strongly, that whenever I say it, even in passing conversation, she runs right to the window.

Recently, it has been really nice outside, so David has been opening the window up for Stella. We have a screen so she can’t get out… or so we thought. Here is the email I got from David the other day:

I hope you’re having a good morning. Stella had fun on her walk and at the park. I opened up the window for her by her perch when we got back, and within a few minutes she decided to pop the screen and jump out!! She is a bad dog!! Luckily, a woman was outside and snagged her collar. I don’t think she understands the concept of having a privilege because now she lost it forever. Also, the screen is fine. She didn’t break it but just moved it out of place so she could get through. I’m going to need to do a yoga session I think this afternoon. Love you.

We felt pretty offended after Stella’s escape attempt. Does she not like us? Has she been trying to break free all this time? Is she living the doggie equivalent of Finding Nemo? Ultimately, I think Stella was trying to chase after a squirrel. We haven’t opened the window for her since, and I think the squirrels know it. They keep coming to taunt her, with their acorns and their bushy tails. And all Stella can do is snaggle her tooth and drool.

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Chana Masala Addiction

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I am addicted to chana masala, but not just any chana masala. The tender, spicy chickpeas from one restaurant in particular won my favor. Despite its delicious food, I just can’t bring myself to eat there anymore. First, I found a hair in my chana masala. Blech! Then, I read an article detailing the restaurant’s health code violations. Double blech! I tried the chana masala from one of our other favorite restaurants, but it just did not compare. So, I had to make my own to satisfy my spicy needs. This chana masala is very easy to make, and the results are spectacular!

To start off, dice two medium onions, mince 1 garlic clove and 1 jalapeno pepper, and grate 2 teaspoons of fresh ginger. My chana masala was very spicy- just the way I like it- but you can lower the heat by using half of a jalapeno pepper or by removing its seeds. As for the ginger, a great trick is to keep your whole ginger root in the freezer so it grates easier and so you don’t have to peel it. Heat 1 tablespoon of vegetable oil in a large pot, and dump in all of your chopped veggies. Stir them around and cook them until the onions are softened and starting to brown. Try not to inhale- the jalapeno makes the air spicy!

While the onions are cooking, prepare your spices. Pour out 1 tablespoon of ground coriander, 3 teaspoons of ground cumin, 2 teaspoons of smoked (or regular) paprika, 1 teaspoon of garam masala, 1/2 teaspoon of cayenne pepper, and 1/2 teaspoon of cinnamon. When the onions are browned, pour the spices into the pot, and stir them around. Let them cook for about 1 minute or until they become fragrant.

Then, pour 1 can (14.5 ounces) of diced tomatoes into the pot. Bring it to a simmer. If you’re like me and prefer your chickpeas to be in a smoother sauce, then remove the pot from the heat and use an immersion blender to puree the sauce. Season the sauce to taste with salt.

Next, add 2 rinsed and drained cans of chickpeas (30 ounces total) to the pot. Put the lid on the pot, and let the chickpeas simmer for 20-30 minutes, depending on how tender and soft you like them. Serve your chana masala with rice and naan, and garnish it with fresh cilantro or a slice of jalapeno. This curry is going to be a go-to meal around here because it is delicious, easy, healthy, and only dirties one pot! Deeeeelish.

This recipe is adapted from Smitten Kitchen.

Shopping list:

  • Chickpeas- 2 15 ounce cans
  • Onion- 2
  • Garlic- 1 clove
  • Jalapeno pepper- 1
  • Ginger- 2 teaspoons grated
  • Ground coriander- 1 tablespoon
  • Ground cumin- 3 teaspoons
  • Smoked paprika- 2 teaspoons
  • Garam masala- 1 teaspoon
  • Cayenne pepper- 1/2 teaspoon
  • Cinnamon- 1/2 teaspoon
  • Diced tomatoes- 1 14.5 ounce can
  • Salt
  • Canola oil
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