Popcorn is good for you. Avoid the ubiquitous bad toppings and you have a nutritious, delicious, whole grain snack that is high in fiber and low in fat and calories. Why not snack guilt free and indulge in delicious toppings like herbs, spices, garlic powder, nutritional yeast, and sea salt? Some favorite spice blends of mine include curry, harissa, and pumpkin pie. I have a friend who spent time in Ecuador and became hooked on popcorn with chile powder and squirts of fresh lime. Experiment with coconut oil or olive oil in place of traditional vegetable oils. Of course, I’m also a traditionalist and I have my moments when only melted butter and salt will do.

Recently, my good friends Gwilym and Brynmor helped me make a batch of popcorn with sea salt and drizzled dark chocolate. This was their first time shelling popcorn but as you see from the photos they are naturals.

Ingredients

1/2 cup popcorn (from the 2012 CSA share, shelled)
2-3 tablespoons of vegetable oil
sea salt to taste
2.5 oz. of dark chocolate

Directions

Using a bowl with high sides, point the cob down into the bowl and push the kernels off with your thumbs. Start at the bottom and work your way up and around the cob until all the kernels are removed. The cobs make great compost.

Place the chocolate in a small bowl over low heat and stir continuously until melted. Meanwhile, in a medium sized pot heat 2-3 tablespoons of oil over medium heat. Place three kernels in the oil and wait for them to pop. Once popped, add the remaining kernels, cover and shake in small circular motions until you hear the popping slow to two or three every few seconds. Remove from heat, carefully remove the lid allowing the steam to escape away from you, and pour the popcorn into a large bowl. Sprinkle with sea salt and drizzle with the melted dark chocolate. Enjoy!

p.s. For more ideas check out the great Amanda Blake-Soule of soulemama who’s blogging a year of popcorn, one recipe a month for one year. Including this one for Maple Pecan Popcorn.

I usually make these in the summer in traditional “burger form,” served on rolls with all the fixings. Recently the craving hit and I thought why wait? My winter version included a side of guacamole salsa and a mixed green salad. I also served them sans bun, making them a great gluten free option.

Black Bean Patties
makes 4-6 patties

2 cups cooked black beans
1/3 cup fresh ground cornmeal (I used Mandan Bride from this year’s share)
1-2 tablespoons water, if necessary
1 garlic clove
1/4 small onion
1 small carrot
3/4 teaspoon ground cumin
1/4 teaspoon salt
black pepper to taste
1 tablespoon Olive Oil for frying
paprika (smoked or regular) for dashing on top

Everything can be easily mixed in a food processor. Just be careful not to over process. Start with the onion, garlic, and carrot and pulse for about 30 seconds. Add 1 cup of the black beans, cornmeal and spices and pulse just until combined. Add the remaining black beans and gently fold them into the mixture. If the mixture is too dry add the 1-2 tablespoons of water. Add slowly, you just want the mixture moist enough to form patties. Let mixture sit for 15 minutes. Add the olive oil to a cast iron skillet and heat over medium until the oil is good and hot. Place the patties in the skillet and cook about 5 minutes on each side. I like them “well done” and good and crispy so adjust the cooking time to your taste.