THAI POPCORN-AND-PEANUT-CRUSTED CHICKEN
Serves 4
The classic pairing of popcorn and peanuts provides a crunchy topping for the otherwise humdrum chicken breasts.
Make ahead: The sauce can be refrigerated for up to 4 days.
INGREDIENTS
For the chicken
- 2 cups popped popcorn
- 1/2 cup roasted, salted peanuts, chopped
- 1 large egg
- 1 tsp low-sodium soya sauce
- 1 clove garlic, minced
- 1/2 tsp hot pepper sauce
- 3 tbs vegetable oil
- 4 boneless, skinless chicken breasts, trimmed of excess fat and tenderloins (800g
For the sauce
- 3 tbs creamy peanut butter
- 3 tbs honey
- 2 tbs low-sodium soya sauce
- 2 tbs lime juice, fresh
- 1
For the chicken: Preheat the oven to 350 degrees.
Process the popcorn in a blender or food processor until it is coarsely ground, then transfer it to a wide, shallow dish and stir in the chopped peanuts.
Whisk together the egg, soya sauce, garlic and hot pepper sauce in a separate shallow dish.
Working with one at a time, pound each chicken breast half between two pieces of plastic wrap to a thickness of about 1/2 inch. Dip first in the egg mixture, then in the popcorn mixture to coat well. Discard the wet and dry coating mixtures.
Heat the oil in a large, ovenproof skillet over medium-high heat. Working in batches as needed, cook the coated chicken breast halves for about 3 minutes, undisturbed, on each side. Place all of the chicken breast halves in the skillet, then transfer to the oven and cook (uncovered) for 15 minutes or until the chicken is just cooked through.
Let the chicken rest for 5 minutes while you make the sauce: Whisk together the peanut butter, honey, soya sauce, lime juice and hot pepper sauce in a liquid measuring cup to form an emulsified, thick sauce.
Cut each chicken breast half crosswise into thick slices, if desired, and serve with the sauce.
NUTRITION
Per serving: 540 calories, 54g protein, 23g carbohydrates, 27g fat, 5g saturated fat, 155mg cholesterol, 500mg sodium, 2g dietary fibre, 15g sugar
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CHEESY POPCORN BREAD
Makes one 8-inch square pan (9 pieces)
Besides boosting the whole-grain power of this versatile side dish, the ground popcorn used here adds texture and interest and helps to create a light and airy corn bread.
Make ahead: The bread can be stored in an airtight container at room temperature for up to 3 days.
INGREDIENTS
- 4 cups popped corn
- 1 cup whole-grain cornmeal, coarsely ground
- 2 tbs sugar
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 large egg
- 1 cup low-fat milk
- 1/4 cup vegetable oil
- 1 cup shredded Monterey Jack or pepper Jack cheese
- 110g canned mild-diced green chillies, drained (optional)
Process the popcorn in a blender or food processor until finely ground; this could take as long as 5 minutes. Transfer to a mixing bowl and add the cornmeal, sugar, baking powder and salt, whisking until well blended.
Whisk together the egg, milk and oil in a liquid measuring cup, then add to the mixing bowl, stirring to form a light batter. Scatter the cheese and chillies, if using, over the surface and stir just until evenly distributed.
Pour the batter into the baking dish and spread it evenly into the corners; bake for 25 minutes or until lightly browned at the edges and a tester inserted into the centre comes out clean.
Cut into squares to serve.
NUTRITION
Per piece: 200 calories, 6g protein, 19g carbohydrates, 11g fat, 4g saturated fat, 35mg cholesterol, 300mg sodium, 2g dietary fibre, 3g sugar
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GARLIC GHEE POPCORN
Makes 10 to 16 cups (5 to 8 servings)
Kristina Kern of Stella’s PopKern, a popcorn catering business and food truck in Washington, recommends using a mix of kernels — varying in texture, size, density and sweetness — for this recipe. Look for coloured kernels (red, black, white) as well as mushroom and snowflake kernels. The variable mix accounts for the wider-than-usual range of yield.
Feel free to add flavourings you like, such as freshly ground black pepper, grated Parmigiano-Reggiano cheese, smoked paprika or finely chopped fresh herbs.
Make ahead: Store in an airtight container at room temperature for up to 5 days. For recrisping, see NOTE below. From Kern, of Stella’s PopKern
INGREDIENTS
- 8 tbs (1 stick) unsalted butter (may substitute store-bought ghee)
- 4 large cloves garlic, minced
- 1/4 cup canola oil, white coconut oil, olive oil, peanut oil or grapeseed oil
- 1/2 cup mixed popcorn kernels
Melt the butter, without stirring, in a small saucepan over low heat. Skim off and discard any white solids on the surface. Slowly pour the yellow melted butter into a heatproof bowl, stopping once you reach any remaining white solids that have sunk to the bottom.
Wipe out the saucepan thoroughly, then pour the melted butter through a fine-mesh strainer back into the saucepan, discarding any solids.
Stir half of the garlic into the butter, then place over medium-low heat; cook for 10 minutes, stirring once or twice. Strain through a fine-mesh strainer, discarding the solids. Cover loosely to keep warm.
Combine the remaining garlic and the oil in your popcorn popper or in a deep pot placed over high heat. Once the oil is hot, add the popcorn kernels; begin stirring or shaking the pot right away to make sure each kernel is coated and to keep the garlic from burning. Cover, and cook until the popping sound slows down, with long pauses in between.
Immediately transfer the popcorn to a large serving bowl. Drizzle the garlicky ghee over the top, then immediately sprinkle with salt to taste.
NOTE: To recrisp this popcorn, spread it on a baking sheet in a single layer and place in the oven. Preheat to 350 degrees; once the temperature is reached, turn off the oven. Let the popcorn remain in the oven for 5 to 8 minutes (but no longer), depending on the desired level of crispness.
NUTRITION
Per serving (based on 8): 270 calories, 1g protein, 10g carbohydrates, 22g fat, 9g saturated fat, 25mg cholesterol, 0mg sodium, 2g dietary fibre, 0g sugar
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DARK CHOCOLATE DRIZZLED POPCORN
Makes about 12 cups (6 servings)
Mushroom popcorn kernels are recommended for this recipe because they pop up pretty and fluffy, yet are sturdy enough not to collapse under the heat of a warm chocolate drizzle. Ask your favourite gourmet retailer, or buy the mushroom kernels online.
Kristina Kern of Stella’s PopKern also likes to use virgin coconut oil here, because it is flavourless and tolerates fairly high heat.
If desired, add crushed peppermint candy, orange zest, crystallised ginger or crushed vanilla snaps to the just-drizzled popcorn (before the chocolate has set).
Make ahead: The popcorn can be stored in an airtight container for up to 2 days. It’s best not to recrisp this kind in the oven.
From Kern, of Stella’s PopKern
INGREDIENTS
- 1/2 cup good-quality chopped dark chocolate (about 55g)
- 3 tbs plus 11/2 tsp virgin coconut oil
- 1/2
Fine sea salt, for sprinkling
Fill a small saucepan with a few inches of water; bring to just below a boil over medium heat.
Place the chocolate in a heatproof bowl, then place the bowl over the saucepan. Once the chocolate has melted and you’ve stirred it smooth, remove the pan from the heat.
Line one or two baking sheets with waxed paper.
Heat the oil in your popcorn popper or in a deep pot placed over high heat. Once the oil is hot, add the popcorn kernels; begin stirring or shaking the pot right away to make sure each kernel is coated. Cover the pot and cook until the popping sound slows down, with long pauses in between.
Transfer the melted chocolate to a zip-top bag, squeezing the chocolate down to one of the bottom corners.
Immediately transfer the popcorn to the baking sheet(s), spreading it in an even layer. Turn the short end of the baking sheet(s) to face you. Use scissors to snip off a small bit of the bottom corner so you can drizzle the chocolate over the popcorn; hold the bag at a slight angle and start drizzling from the side closest to you up to the top, trying to hit about 75 per cent of the popcorn.
Sprinkle lightly with salt. Let the chocolate set before serving or storing.
NUTRITION
Per 2-cup serving: 180 calories, 2g protein, 17g carbohydrates, 13g fat, 10g saturated fat, 0mg cholesterol, 0mg sodium, 3g dietary fibre, 3g sugar
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HERBED POPCORN
Serves 8
This recipe was inspired by the popcorn made by Little Lad’s, a group of Seventh-Day Adventists based in Corinth, Maine
Nutritional yeast, also known as nooch, is used to enhance the flavour and boost the nutrition in vegetarian and vegan dishes. From Joe Yonan, author of the upcoming Eat Your Vegetables: Bold Recipes for the Single Cook (Ten Speed Press).
INGREDIENTS
- 2 tbs safflower or other neutral vegetable oil
- 1 tbs dried oregano
- 2 tsp dried dill
- 1 tsp dried thyme
- 1/2 tsp red pepper flakes, crushed
- 1/2 cup popcorn kernels
- 1/4 cup nutritional yeast (may substitute finely grated Parmigiano-Reggiano c
Fine sea salt (optional)
Heat 1 tbs of the oil in a small skillet over medium heat. Once it starts to shimmer, sprinkle in the oregano, dill, thyme and crushed red pepper flakes, then turn off the heat so the herbs and pepper can infuse the oil for at least 15 minutes.
Pop the popcorn in an air popper or using your favourite method. Transfer it to a large paper bag. While it is still warm, drizzle the oil mixture over it, close the bag and shake to coat the popcorn. Drizzle on the remaining 1 tbs of oil, sprinkle on the nutritional yeast, close the bag and shake to combine. Taste, and add salt if needed.
NUTRITION
Per 2-cup serving: 80 calories, 2g protein, 11g carbohydrates, 4g fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 3g dietary fibre, 0g sugar
pop corn 
