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These homemade baked egg rolls are a snap to make, and so delicious you’ll want to triple the recipe. Try serving them at your next party – they’ll be a hit!Continue reading
Looking for quick and easy desserts? This skillet-fried cooked apples recipe will be sure to hit the spot. Grain-free and with no added sugar, it’s like apple pie without the pie.Continue reading
If you’re looking for the very best chocolate chip pancakes, look no further. Easy, quick, fluffy chocolate chip pancakes from scratch. The BEST recipe.Continue reading
Chicken pot pie is one of those foods I’ve always loved. It’s warm and creamy, there’s just the right amount of chicken, lots of vegetables, and a perfect crust to include a bit of in every bite, like a biscuity condiment.
But I haven’t made it in ages, because my “go-to” recipe involved canned “Cream of” soups, and bisquick-mix biscuit lumps on top.
So when my friend Katie posted pictures of her chicken pot pie preparation and my stomach started to growl, I knew I had to do something! I NEEDED to find a recipe that would work. And not *just* work… but be delicious and nostalgic while also being wholesome and healthy.
I had a bunch of bone-in, skin-on chicken breasts that needed to be used, so I threw them into the crock pot one morning, knowing that by the evening, they’d be cooked.
The meat was juicy and easy to pull off the bones, and after the kids’ bedtime, I removed the chicken, then tossed the bones and skin back into the crock pot with a splash of apple cider vinegar, to make stock overnight. And in the morning, all I had to do was strain out the bones and such… look at that gorgeous stock!
The vegetables were a mixture of things I had on hand and things I bought specifically for my pot pies, but you can really use whatever you want.
I heated about 1/4 cup of expeller-pressed coconut oil (the one that doesn’t have coconut flavor, so I use it for savory stuff), then threw in 2 diced onions. When they started to get translucent, I threw in 7 sliced carrots, 5 sliced celery stalks, and 10 cloves of garlic, minced. I really wanted pearl onions too, but the commissary didn’t have any and I didn’t want to wait until I went into town to look at other stores. So…next time.
While those were cooking, I diced 3 zucchinis. I threw them into the pan with 2 cups of peas (though I might use more next time because I LOVE peas in chicken pot pie) and a 10 ounce bag of mushrooms. Once everything was in the pan, I added a cup of chicken stock.
I let the vegetables cook for a while longer, so the stock could reduce a bit, and meanwhile, I cut up my chicken. It ended up being about 6 or 7 cups of chicken. Any chicken will work…breasts, thighs, the whole bird, whatever.
Then I dumped in the veggies and stirred it all together.
Once that was done, I started the gravy. In my search for awesome pot pie, I found this recipe by the Urban Poser, which featured a cashew gravy. It sounded amazing. Like… amazing. And while that recipe calls for raw soaked cashews, I didn’t have any and neither did the commissary.
So I searched around for similar recipes, and found that other recipes didn’t specify raw, but they would boil them for a few minutes before blending. This, my friends, is called winning.
I used the same pan I had used for the vegetables, to simplify the dishwashing, and the gravy came together very quickly. Just sautee an onion and some garlic in coconut oil, then add 5 cups of broth, 2 cups of cashews, and boil.
After it boils for a couple of minutes, blend it (I used my immersion blender right in the pan), and add pepper to taste.
Mix the gravy into the chicken and veggies, and you have your pot pie filling!
There are much “greener” ways to do this… but I’ve decided to use the foil disposable loaf pans for my freezer casseroles. They go from freezer to oven with no problems, and they’re just the right size for dinner for Anneliese and myself (then lunch for myself the next day), with the added bonus of not having to wash pans or casserole dishes afterward.
I was left with a slight dilemma about what to do for crust. Most of the paleo pot-pie recipes I had found while googling had some sort of almond flour-egg crust. Some used coconut flour, but I knew I didn’t want that flavor or texture here. I just worried that the almond flour crusts would be too dense.
When it comes to pot pie crusts, give me flaky or give me…biscuits.
And flaky is hard to come by in the grain-free world (gluten-free is easy. grain-free not so much). So I thought maybe I could lighten up the almond flour crusts with some arrowroot powder… but wondered if someone had done it before. So I googled for an arrowroot-almond-flour biscuit recipe. Real Sustenance delivered! I doubled the recipe (using butter of course, not earth balance), and used my cookie scoop to make lumps on top of the pot pies.
Just a little pat with my fingertips to flatten them, and they were ready to freeze or bake!
I put five into the freezer… just press some aluminum foil down onto the surface of the biscuit dough, so that there isn’t much air inside, then crimp the edge all around. Don’t forget to label the side with a permanent marker so you’ll know what it is in the freezer.
The other one? I baked at 350 degrees for about 30 minutes. The biscuits cooked perfectly, and the pot pie was a success. Anneliese loved it too, and she is not usually big on casserole-type foods. So this recipe is a win all around, and definitely one I’ll be repeating once my freezer stash is gone!
It was a lot of preparation at once, but I kept reminding myself that I would have many delicious warm creamy nostalgic comfort-food dinners “ready to go” afterward. Definitely worth it.
- 1/4 cup expeller-pressed coconut oil
- 2 onions diced
- 7 carrots sliced
- 5 celery stalks sliced
- 10 cloves garlic minced
- 3 zucchinis peeled and diced
- 2 cups frozen peas
- 10 ounces mushrooms
- 1 cup chicken stock
- 6-7 cups cooked chicken cubed
- Salt and pepper to taste
- 1/4 cup expeller-pressed coconut oil
- 10 cloves garlic minced
- 1 onion diced
- 5 cups chicken stock
- 2 cups cashews
- Pepper to taste
- 4 cups almond meal
- 1 cup arrowroot
- 1 tsp salt
- 1 tsp baking soda
- 1 cup butter
- 4 eggs
- 1.5 tsp white vinegar
Heat coconut oil in a deep pan.
Add onions, carrots, and celery. Cook until onions are translucent.
Add garlic, zucchini, peas, and mushrooms.
When carrots are starting to get softer and mushrooms are mostly cooked, add broth, salt and pepper.
Simmer until most of the broth evaporates.
Mix with chicken.
Heat the coconut oil in the same pan you used for the vegetables.
Add onion and garlic. Cook until the onion is translucent.
Add chicken stock and cashews.
Boil about 5 minutes.
Remove from heat and blend with an immersion blender.
Pepper to taste.
Combine Gravy with the filling.
Divide mixture into baking dishes, or foil pans for freezing.
Mix almond meal, arrowroot, salt, and baking soda in a medium bowl.
Cut in butter until everything is crumbly, almost like damp sand.
In a separate bowl, mix eggs with the vinegar.
Add eggs to the almond mixture, and lightly combine until a dough forms.
Drop biscuit dough over the top of the pot pies, and flatten slightly with fingertips.
Freeze the pot pies at this point, or bake at 350 degrees Fahrenheit for 30 minutes (They'll need more time if you made yours bigger/deeper than mine.)
If frozen, bake at 375 for 30 minutes, covered, then 20 minutes, uncovered.
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Cooking for myself and a toddler (while my husband is deployed) is SO different than cooking for all 3 of us. Especially since my husband takes leftovers to work for lunch. So I’ve been focusing on trying to make 3 categories of dinners for Anneliese and myself, to avoid eating the same leftovers for a week straight.
- Simple foods that we won’t have leftovers of at all.
- Foods that I love the leftovers of, which will provide about 1-2 extra meals of leftover.
- Bulk cooking foods that will freeze well and reheat easily later.
So I’m going to be writing up “Freezer Friday” posts each week. These posts might include…
- freeze-able recipes
- reporting back to you on how well (or not) something reheated.
- freezer maintenance
- freezer organization
- food storage
- reviews of freezer-related/storage-related products
The first Freezer Friday, today, I’m sharing a recipe with you that I made up to satisfy a nostalgic craving.
You know the processed chicken nuggets you loved as a kid, but which you won’t buy now? Maybe they have soy or bread fillers inside them… no doubt they’re filled with vegetable oil and tons of sodium. They might even have corn syrup in them. Well, these fill that gap (is that a gap?) in your healthy diet.
One recipe will make about 3 dozen nuggets, and your nugget cravings will be covered for a while!
These are grain free, gluten free, and primal (or Paleo-plus-dairy).
They’re only made of real food, and you control exactly how much of everything goes into them. I’ll give you my measurements, but feel free to change them to suit your taste, or add other seasonings.
- boneless skinless chicken, cut into small chunks — about 4 breasts, or 6 thighs (or a mixture). I used breasts only
- 1 cup of buttermilk, or milk plus a tablespoon of vinegar
- 1 egg
- 1 teaspoon onion powder
- 2 Tablespoons dried parsley
- 1/4 cup grated parmesan cheese.
- 2 teaspoons Frank’s Red Hot sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- coconut flour — about a cup
- 4 more eggs
- almond flour — 2-3 cups
- Marinate the chicken in the buttermilk at least 4 hours, or overnight.
- Drain the chicken and discard the buttermilk. Put chicken into a food processor with 1 egg, onion powder, parsley, cheese, hot sauce, salt and pepper.
- Blend ingredients with the regular blade, until a paste is formed and all ingredients are combined.
- Sprinkle coconut flour on a cookie sheet, and drop chicken mixture onto it. I used my cookie scoop to make evenly sized blobs.
- Flatten each blob with your fingers, and flip over so that all sides get covered with the coconut flour.
- Beat the other 4 eggs in a bowl, and dredge each nugget in the egg wash, then coat in almond flour. I find it easiest to do the almond flour step by putting the almond flour in a gallon zip lock bag, then tossing in a few egg-covered nuggets at a time, shaking to coat. (Please put them on a different baking sheet, instead of plopping them back on top of the coconut flour like I did. It’s annoying to have the coconut flour on the outside!)
- Bake in a preheated oven (350 degrees Fahrenheit) for 12-15 minutes. Check to make sure a fat one is cooked all the way through.
- Freeze on a cookie sheet, then vacuum-seal to save for later.
If you’re planning to enjoy some right away, you can cook those in a pan with expeller-pressed coconut oil (which is the one that has NO coconut flavor) over medium-high heat, turning every couple of minutes, for about 8 minutes total.
When reheating from the freezer, microwave until heated through. If you want your outsides more crispy, then you can lightly fry in a pan with coconut oil after microwaving. If you ask me, it’s worth the extra step.
The almond flour gives a breadcrumb-like coating, but if you prefer a more “fluffy” breading, you can use a gluten-free flour mix (like bob’s red mill) which won’t be grain-free, but will still be gluten-free. If you want a more panko-like coating, substitute pork rind crumbs (put plain pork rinds into a food processor and pulse until they’re like sand).
Are you looking forward to next week’s Freezer Friday post? What sorts of things are you hoping to see in this feature?
Anneliese’s birthday is at the end of July, and that means Summer is in full-swing and berries are busting out all over (well, here in Central California anyway!) My girl is a huge fan of fruit, so last year when she turned 1, I sought out a grain-free strawberry cake. I ended up making a variation of Elana’s Coconut Flour Strawberry Cupcakes, which were wonderful (with a homemade marshmallow frosting)! This year for her birthday, Anneliese asked for a Big! Cake! so I decided to translate the recipe to a double layer cake, and hope the texture stayed consistent. It worked fantastically.
Instead of making marshmallow frosting this year, I decided to go with a less-sweet (but still sugary — don’t get me wrong!) cream cheese frosting from Not So Humble Pie. Be sure to click over there and drool at her cinnamon rolls too. The frosting is delicious and not sickeningly sweet, and it pipes beautifully, helping me to actually make a cake that’s pretty for once in my life!
I mean, have you seen my cakes?? They’re often just passable… very frequently not frosted at all… or really freaking ridiculous (I actually really like that one). Oh wait! I did make a pretty cake, ONCE (Back in 2008).
So, this cake… (Don’t worry. Printable recipe is at the bottom.)
Sift together coconut flour, arrowroot powder, salt, and baking soda in one bowl. In another bowl, beat together eggs, honey, and vanilla bean paste until combined, then add to the dry ingredients. It’s going to be a really thick batter like this. DON’T FREAK OUT. That’s how it’s supposed to be.
Get a bunch of strawberries, then slice them so they don’t roll away.
Then cut them into little teeny pieces. I just run my chef’s knife through them a bunch of times in different directions. It works swell.
Do that until you have a whole bunch of strawberry pieces. And dump them into the batter.
Combine until well incorporated. The strawberries add more moisture and make the batter a bit “looser” but it’s still very thick. That’s how it’s supposed to be.
Prepare two 9” cake pans by buttering the sides, and laying parchment paper on the bottom. Then, (not pictured) divide the batter between the pans. I smooth it toward the sides with a spatula, and then bang it on the counter really hard to flatten it out nicely. I do this with a lot of my grain free baked goods and it works really well.
Bake them until a toothpick inserted in the middle comes out clean and the cake is just starting to pull away from the edges of the pans.
Let the cakes cool in the pans for at least an hour, then loosen the edges with a knife and turn the cakes out onto a cooling rack or whatever you want them on. I wanted mine on a cutting board for frosting and decorating.
Once your frosting is made, grab a spoon and eat it , find a spatula. An offset metal spatula would probably be your best tool, but I’m not that fancy yet, so I used a silicone spatula and a metal butter knife, alternating.
I put one of my cakes upside down, so the top would be perfectly flat, and spread a thin layer of frosting on it.
Then add the other cake, right side up, and you have kind of a giant oreo type thing going on. With the flat sides together, there was no trimming involved, and they stick together perfectly.
Then decorate it. You guys, I have no idea what I’m doing when it comes to decorating cakes. I just slapped frosting all over the thing, then added strawberry pieces and piped the rest of the frosting around to make it pretty. My piping bag is a super-fancy freezer ziploc bag (don’t use a sandwich bag. They explode.) with the very tip of a corner cut off. I do have like 3 actual piping tips, so I screwed on the one with the biggest opening and went to town.
I felt inordinately proud of myself for pulling off the “slice a strawberry but not all the way and fan it out” decoration in the center of the cake.
Plus, this cake is really good. The actual cake part has a really nice honey flavor, and the cream cheese frosting makes it almost like eating a strawberry cheesecake. Almost.
- 1 cup coconut flour
- 2 Tbsp arrowroot powder
- 1/2 tsp salt
- 1 tsp baking soda
- 8 large eggs
- 3/4 cup honey
- 2 Tbsp vanilla bean paste
- 1 cup finely chopped fresh strawberries
- Butter or oil for pans
- 16 oz cream cheese room temperature, 2 blocks
- 1 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream cold
Preheat your oven to 350 degrees Fahrenheit.
Sift together coconut flour, arrowroot powder, salt and baking soda.
In a separate bowl, beat together eggs, honey, and vanilla bean paste until well combined.
Add wet ingredients to the dry ingredients and mix well.
Add your strawberries and mix again.
Prepare two 9" cake pans by buttering the sides, and lining the bottoms with parchment paper.
Divide batter between the pans and spread evenly. Pound them on the counter a few times to level everything. (Really.)
Bake in the center of the oven for 30 minutes or until a toothpick inserted in the middle comes out clean.
In your electric mixer, beat the heavy cream until stiff peaks form. Remove the cream to another bowl if you don't have 2 mixer bowls (I don't). Don't worry about cleaning the bowl or the whisk though.
Beat together the cream cheese, powdered sugar, and vanilla extract.
Add the whipped cream to the cream cheese mixture, and beat JUST to combine. If you overbeat it it will loose its fluff and no one wants that.
Frost your cake.
Frozen or dried strawberries won't work.
Coconut flour recipes sometimes vary depending on humidity. If you live in a very humid area, consider adding a litttttle bit more coconut flour, or try cooking a bit longer.
Cool in the pans at least an hour before removing.
A little while back, I found these zucchini tots on Pinterest and thought to myself, “Dang if I don’t like me some zucchini. I bet these are the bee’s knees!” Or something along those lines anyway. Rayna got the idea from Kelsey at The Naptime Chef (here are her Zucchini Bites) and wow. Hers look good too.
I must be a bit of a pig, because my incarnation of them was twice as big as Kelsey’s and four times the size of Rayna’s batch. What can I say? I love Zucchini.
I also made mine grain/gluten-free. They’re Primal too, or Paleo plus cheese.
You can follow my step-by-step image instructions, or skip to the end for the recipe.
Step-By-Step Primal Baked Zucchini Rounds (Grain Free, Gluten Free)
Grate a bunch of zucchinis. I like to hold on to the stem end as a “handle.”
(Thanks to my sweet husband for taking a couple of pictures of me and Joseph cooking! Gotta love babywearing for cooking with the littles.)
That’s my new Kokadi stars wrap. I’m a total kokadi fan now… must get more kokadi!
Anyway, grate your zucchinis onto a kitchen towel. When you’re finished, spread them out evenly.
Fold over the edges, and…
place another folded towel on top. Then…
roll up the whole thing and SQUEEZE that sucker. Press on it, smash it, squeeze it. You’re trying to get out as much “juice” as you can so your rounds won’t be soggy.
This is pretty good!
Now add a diced onion. I really like them diced smaller than this, but my knife needs some sharpening, so I didn’t want to keep fighting with it. (Does anyone have a foolproof knife sharpener recommendation? I mean I AM A FOOL so need EASY.)
Grate some cheese and throw it in too. I used sharp cheddar.
Add your eggs…
…and seasonings. I used garlic salt and cumin. I would have used MORE cumin but I ran out. Noted on the grocery list! You can use whatever seasonings you like though.
Use your cookie scoop to drop lumps onto parchment-lined cookie sheets. I’ve been using this reusable parchment lately and I LOVE it. It’s thin and flexible, not thick like the silicone sheets (and it’s way cheaper). I need to get more of these to cut to fit my loaf pan, cake pans, etc. Sorry for the tangent but I gotta share.
I patted them down a little bit with my fingers after taking this picture, to make them a bit flatter.
Bake at 400 degrees for about 15 minutes…
…then flip them over, and continue baking, around 5-7 more minutes to crisp the other side.
They’re piping hot and ready to eat!
They reminded me and my husband both of potato latkes, but… not potatoes, and baked in the oven, not fried. But zucchini. And with cheese. But still. Latke-esque. So I pulled out the sour cream as a condiment for them. Good good choice.
I’m sure you could make a fancier dip, but they didn’t need anything fancy. Little unassuming zucchini rounds, packed with flavor.
- cups About 4 of zucchini shredded, moisture squeezed out
- 1 diced yellow onion
- 1 cups to 1 1/2 of shredded cheddar cheese please grate it yourself
- 4 large eggs
- 1 cup of almond flour/almond meal
- Seasonings to taste. I used garlic salt and cumin.
Preheat your oven to 400 degrees Fahrenheit.
Combine all ingredients thoroughly.
Use a cookie scoop to drop â€œlumpsâ€ onto parchment-lined cookie sheets, and pat gently with your fingertips to slightly flatten.
Bake for 12 minutes, or until the bottom edges begin to brown, then flip over.
Return to the oven for another 5-7 minutes, until browned on the other side.
Enjoy plain, or serve with sour cream!
Freeze in vacuum-sealed bags, and re-heat in the oven if youâ€™d like.
These are great for:
- A cookout side item (easy to eat without utensils!)
- A child’s lunch box (they’re good cold too)
- Breakfast (they reheat great… I had some this morning)
- Snacks between meals
- Party appetizers
- A dinner side (I think they’d be awesome with any sea food especially)
- I think you get the idea…
There are so many recipes out there for making potato chips.
All of them involve thin-slicing the potatoes. Anddddd… I don’t always feel like using my mandoline, and my knife skills are more than a bit lacking.
Some include baking in the oven — but the only way to get them super-crispy that way is to almost burn them (which I don’t mind, but it takes a lot of time to get there, and attention to not accidentally let them go a bit too far).
Others involve deep-frying, which results in delicious chips, but I always feel that the amount of set-up and oil involved results in not enough chips for the work. And I’m not a huge fan of cooking over hot oil if I can avoid it. It freaks me out. Spattering. AHHHH!
So for a while, I’ve been thinking of making some chips in the style of Pringles or Baked Lay’s. You know the ones. They’re NOT slices of potato. They’re super-thin “slabs” of potatoes, somehow made crispy!
With the help of my awesome immersion blender and my amazing dehydrator with the non-stick sheets, I did it. And now that I’ve done the experimenting one potato at a time, and found what works, I can fill up the whole dehydrator and make lots of chips at once!
Step 1: Cook your potatoes however you’d like. Bake, microwave-steam, or boil. Just make sure they’re cooked. I’ve made “potato chips” in the dehydrator before by just using raw potato slices, and they’re not good… raw potatoes really have an unpleasant starchy taste you won’t enjoy. Let the potatoes cool enough so that you can handle them, then peel. (If you’re boiling them, you could peel them first. For baking and microwave-steaming, you should leave it on for the first part.)
Step 2: Once your potatoes are peeled, cut them up into smaller pieces so that blending them will be easier.
Step 3: (Here you can see that I played with sweet potatoes too. They work great!) If you want to add seasonings or spices IN your chips, make sure they are very finely ground. I used a mortar and pestle to grind up some rosemary for the sweet potato chips.
For EACH potato you’re using, add 3/4-1 cup of water, and 2 Tablespoons of a fat. You can play with the fats a bit. I used bacon grease in my white potato chips (with Ranch seasoning) and olive oil in the sweet potato chips. I think next time I do the sweet potato ones, I’ll use 1 Tablespoon of olive oil and 1 Tablespoon of a flavorless oil like expeller-pressed coconut oil.
This is a huge reason homemade is going to be way better than the “real” Baked Lay’s chips. You get to choose whatever fat you’re most comfortable with, instead of the corn oil that is in the factory-made ones (they also add soy lecithin, corn starch, and sugar).
Note — you CAN make them without a fat. My first batch didn’t have any added oil… but they will be a lot harder. With a fat added, they’re just as crunchy, but not as hard. If you don’t understand what I’m talking about, try it. You’ll see. The fats give them a much more pleasant texture.
Step 4: Whir the potatoes, water, fat, and optional seasonings with your immersion blender until it looks like baby food or wallpaper paste. It’s not that attractive, but it’s what you want.
Step 5: Use a spatula to smear the potato glop onto your nonstick dehydrator sheets. Spread it as thinly as you can without making “holes” in it. You’ll be able to fit about one medium potato per sheet/tray. So if you have the 9-tray dehydrator I have, you can make about 8-10 potatoes’ worth at once.
Step 6: Optional step — if you want any seasonings on top of your chips, add them now. I added sea salt to my olive oil/rosemary sweet potato chips.
Step 7: Slide your trays into the dehydrator, and turn it on to about 145 degrees. Let them dehydrate about 6 hours, then pick up the large chip on each tray and flip it over, then dehydrate several more hours to dry completely. When I’ve made them, I got them in the dehydrator around noon, flipped them around dinner time, and took them out in the morning. But I’m SURE they don’t NEED an overnight… the timing is just convenient for me!
The sweet potatoes like to stay flat, but as they dry and shrink, they’ll get cracks in the “big chip” like this:
…and white potatoes like to stick together, but curl up as they dry. Like this:
It doesn’t matter either way though. Because once the big chips are completely cool (it doesn’t take long), you break them up into smaller chips anyway.
Our favorite so far is the white potato/bacon grease/Ranch seasonings combo.
I’m excited about trying other combinations! I’ll post links here as I make each one.
- The Best Sour Cream & Onion Chips!
- Salted Caramel / Butter Toffee Potato Chips
- Zingy Lemon Pepper Potato Chips
- Since potatoes are naturally sweet, adding coconut oil (not expeller-pressed … virgin, so it has the coconut flavor) and cocoa powder might be fun to try!
- Sweet potatoes would be amazing with butter and cinnamon.
- Blending in grated parmesan cheese would probably be delicious.
- Using half unflavored oil and half sesame oil, and blending in some Nori would be really fun. You could sprinkle those with sesame seeds too.
- Something I HAVE TO try is using dill pickle brine in place of the water. I LOVE pickles and pickle potato chips would be so fun!
- Blending in sun-dried tomatoes and basil would be a nice summery flavor.
- Adding spinach during the blender stage would make a GREEN chip that’s packed with vitamins and iron.
- Lime juice, chili, and cumin would make a south-of-the-border flavor combination.
- Using your favorite grilling rub (like Ron’s Rub) as the seasoning would probably give you barbeque-esque chips.
What flavor combo would you want to try first?
I grew up with microwave popcorn, and now and then for fun, we’d make popcorn in the fire with our special fire-popping thingy. So I never learned, until very recently, how EASY it is to make popcorn on the stove. Y’all, it’s easy. Like EASY. I’ve been enjoying better-than-movie-theater buttery popcorn, and today I made kettle corn. All it is is popcorn popped in coconut oil with sugar mixed in, sprinkled with some salt. And it tastes way better than the microwave bags of kettle corn I used to buy.
How to make Kettle Corn on the Stove
- In a large pot (mine is 3 quarts) over high heat, melt about 3 tablespoons of organic coconut oil and stir in 2-3 Tablespoons of sugar. When the sugar is mostly dissolved…
- Throw in 1/3 to 1/2 cup of organic popping corn kernels. Cover immediately.
- Let the kernels heat up a bit, shaking the pot a bit now and then. Once they begin popping, shake the pot continuously. It’s like a party all up in there.
- After a few minutes, the popping will slow, and you can turn off the burner. If you keep shaking, sometimes a few more kernels will pop.
- Toss the popcorn with some salt, and it’s ready to eat. Sweet and salty, still warm from the stove, kettle corn made at home is a tasty, easy, and inexpensive treat.