Category Archives: 5PP

Pumpkin Pie Kettle Corn

Standard

Who doesn’t love kettle corn?  Crazy people.  There’s nothing not to love about something that’s crunchy, salty, and sweet- the triple threat of yumminess.

Nick and I regularly snack on popcorn.  We used the air popper until we woke Sam up one night with it- no snack is worth waking a sleeping baby.   Unless we want to pop corn in the basement, we needed an alternative- enter the stove top!

Making kettle corn at home is surprisingly easy, if a bit messy.  You also need to be vigilant- this is not something you can set and forget unless you want to burn down your house (or ruin a pan).  

Before I send you on your merry way, let’s discuss one more thing. Oftentimes in cooking, more is more.  What recipe doesn’t benefit from a bit more butter or another slice of bacon?  This recipe is not one of those.  I’ll leave you with this warning: if you augment the spices in this recipe, you risk having potpourri to eat rather than kettle corn.  Spice at your own risk!

Pumpkin Pie Kettle Corn

1/4 tsp pumpkin pie spice
1/4 ground cinnamon
1/4 cup + 1 tsp granulated white sugar
 1/2 tsp sea salt
2 tbsp olive oil
3/4 cup (6 oz.) popcorn kernels

In a small bowl, combine the pumpkin pie spice, ground cinnamon, 1 tsp sugar, and sea salt.  Stir to combine and set aside.

In a large pot that has a tight fitting lid (I use a large stock pot that I also use for cooking pasta) add the olive oil, 1/4 cup sugar, and popcorn kernels.  Using a wooden spoon, stir to make sure all kernels are coated with oil and sugar.

Place lid on pan and put the pan over medium heat.  Stand close by so you can hear the sizzling begin and the popcorn begin to pop.  As the popcorn pops, frequently raise the pan an inch or two off the heat and shake from side to side, about every 2 minutes or so.  This ensure that the popcorn doesn’t stick to the bottom and burn.  Continue to do this until the popping slows to about 1 pop per 5 seconds.  In total, the popping time is less than 5 minutes.

Once the popcorn is popped, remove the pan from the heat.   Immediately pour the popcorn into a large serving bowl and add the sugar/spice/salt mixture.  To ensure even distribution, I sprinkle half of the sugar/spice/salt mixture over the popcorn, stir to coat, and then sprinkle the rest and stir to coat. 

Makes roughly 11 cups of popcorn
Serving = 2 cups
Total servings ~5
Weight Watchers Points Plus per serving= 5

Potato Bacon Soup

Standard
 
Ask and ye shall receive.  This lovely soup was a gift to my dear husband, who requested it a few weeks ago.  It was so good I got a mid-dinner kiss.  You should make this for your sweetheart and reap the rewards!

 Potato Bacon Soup
6 slices center cut bacon, chopped into small pieces
1 tsp olive oil
2 small onions, diced
2 pounds potatoes, diced
4 cups vegetable broth (I used two bouillon cubes dissolved in 4 cups of hot water because that’s what I had)
2 cups 1% milk
salt and pepper to taste

In a large stock pot, fry up the bacon over medium heat until crisp, about 5-8 minutes.  Drain off fat and remove bacon bits to a plate covered in two paper towels to drain. Wipe out the pan with paper towels, but do not wash.

Add the olive oil and heat pan over medium low.  Add the onions and stir.  Sprinkle in about 1/4 tsp of sea salt to get the onions to sweat out their lovely juices.  Saute onions until they begin to soften, but do not let them brown.

Into the hot pan with the onions, add about a cup of the vegetable broth.  Scrape up all the fond and deglaze the pan.  Let the broth cook out for about 2 minutes, stirring continuously.  Add the rest of the broth and the potatoes.  Bring to a bubble over medium high heat and the reduce back to medium.  Cook covered until the potatoes are soft, around 20 minutes. 

Measure out your milk and, if it’s cold,  add a few scoops of the hot broth to it to bring it to temperature. Add it to the soup and stir to combine.

Add two thirds of the bacon bits to the soup.

Using an immersion blender, regular blender, or food processor, blend the soup to a smooth consistency.  This is key.  Because the soup has neither cream nor butter, this step really creates a velvety mouthfeel without added butterfat. 

Makes 6 servings.  Top with reserved bacon bits and some cheese, if desired. 

Weight Watchers Points Plus– 5 per 1.5 cup serving