Every year on January 31 families can celebrate National Popcorn Day. Looking for international flavors? There’s a Greek-style popcorn recipe is at the CD Kitchen website. And if you like Italian popcorn, there’s a recipe at: Rachel Ray’s website where you’re invited by the Food Network to see that recipe at the website, Zippy Italian Popcorn Recipe: Rachael Ray: Food Network. Also for more popcorn recipes for National Popcorn Day, see: Italian Popcorn Recipe – Allrecipes.com.
Want more dessert-style popcorn? Try this recipe for caramel popcorn, home-made at: Saida Online. Or you might make peanut butter popcorn. Then again, you could pour melted caramel over your popcorn. Instead of the usual poporn recipes calling for ingredients such as: 1 cup light corn syrup, 1 cup sugar, 1 cup peanut butter, and 2 quarts popped popcorn. Why don’t you substitute ingredients your body really needs, for example, forget the Omega 6-drenched peanut butter.
Instead use almond or cashew nut butter. Or use sesame tahini in small amounts to roll into the popcorn and then roll in black sesame seeds or chia seeds. And instead of the cup of sugar and cup of corn syrup, just leave out the sweet stuff from the popcorn. Keep the corn and nuts, and ditch the sugar and corn syrup. Don’t use peanuts. Use a handful of walnuts or some almonds and walnuts mixed with sunflower seeds and sesame seeds or some pumpkin seeds.
Why even bother putting it to your lips? You could just apply it to your hips. So substitute a sliced banana for the sugar/corn syrup mixture. Or, if you need sweets, cut up some dried fruits such as pitted dates, figs, nectarines, raisins, currants, apricots, or any dried fruit you like instead of sugar or corn syrup over popcorn. Save your teeth. How about making National Popcorn Day an afternoon to enjoy a healthier popcorn snack?
Greek-style popcorn with oregano, feta, and kasseri cheeses
Overnight soak in a covered jar in your refrigerator, 1/2 cup extra virgin olive oil with sliced black pitted olives, 1/4 teaspoon of garlic (powder or minced chopped garlic), 1/4 teaspoon of turmeric, 1/4 teaspoon of curry powder, pinch of black pepper. Optional: salt to taste, if desired.
1 cup unpopped popcorn
1/2 cup shredded Greek feta cheese
1/2 cup shredded Greek kasseri cheese
1 tablespoon oregano
1 tablespoon basil
1/2 cup extra virgin cold-pressed olive oil flavored with garlic, curry powder, black pepper, turmeric, and 1/2 cup of pitted olives, sliced in half
Pop the popcorn in a hot air popper. Put 1/4 of the popcorn in a large bowl. Sprinkle over the freshly popped, warm popcorn the feta and kasseri cheese, oregano, basil, and one-quarter of the jar filled with that extra virgin cold-pressed olive oil which you’ve marinated overnight with the curry powder, turmeric, black pepper, olives, and garlic.
Repeat for the remaining quarters
By seasoning every quarter at a time, it keeps the wonderful curried seasoning taste through the whole batch of spicy popcorn. Instead of butter, you’re using olive oil. If you don’t like olive oil, you can substitute the olive oil for walnut oil, sesame seed oil, or macadamia nut oil.
Some people like grape seed oil or rice bran oil. Choose the flavor of the oil you like most before you add the curry spices, garlic, and pepper to marinate the oil. Also, to make curried popcorn tastier with moistness in addition to the spices, you could melt cheese flavored with curry spices or pour curried sauces over the popped corn.