Monday, October 12, 2009

Day 68: Parmesan Thyme Popcorn

Yield: 3 peeps
Time (Start to Finish): 20 min

1 Tbsp coconut oil
1/3 cup popcorn kernels

¾ cup parmesan cheese (fresh or powdered, finely ground)
½ cup thyme (fresh and destemed)
2 Tbsp melted butter

1. Melt the butter and set aside, it is for on top. Make sure the cheese is very fine, and the thyme is off the stems
2. Take a pot with a lid, usually a saucepot or a soup pot, but make sure the lid fits tight. You can just pop the popcorn in an air popper, but I like the coconut oil
3. Heat the oil and the popcorn over med-med-high, shaking every few seconds (like 20) until it starts popping, and shake until they are all popped. Takes about 10 min
4. Put the popcorn into another bowl, and pour the butter over it, as well as salt, cheese and thyme. If you pour it into the hot pot, the cheese will fall to the bottom and not stick to the popcorn
5. Mix well, and then serve to friends

Rating: 3 strawberries
Notes: this was cooked in my girl meghans new house! Welcome to Portland Meghan! This is a fun easy thing to make, with so many flavors to add. Thyme and parm is such a great combo. Her new roomies seemed to enjoy the corn, and thanks to them for letting me crash for a few days. They were blocks from the handball tourney. I think you should use a finer chopped cheese than I did, it seemed to clump, but the taste was there. Thyme is underrated, just like the time it took Meghan to pay off her car…which she did on popcorn day! Congrats!

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