This savoury popcorn creation is sure to disappear fast at family movie night. Feel free to play around with the herb flavour; thyme or sage work particularly well in place of the rosemary.
1/4 cup (60 mL) nutritional yeast
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) onion powder
1/2 tsp (2 mL) ground cumin
1 tsp (5 mL) paprika
1/2 tsp (2 mL) chili powder
1 tsp (5 mL) chopped rosemary
2 Tbsp (30 mL) coconut oil
1/2 cup (125 mL) popcorn
1 cup (250 mL) dried apple rings, chopped
In small bowl, whisk together nutritional yeast, garlic powder, onion powder, cumin, paprika, chili powder, and rosemary.
In large saucepan or stockpot over medium-high heat, warm coconut oil. Add popcorn and cover with lid. About every 10 seconds, shake pot back and forth over heat to stir up popcorn kernels. Once popcorn starts to pop, shake pot continuously until popping stops, about 5 minutes.
Remove from heat and, while popcorn is still warm, sprinkle herb mixture over popcorn and stir to incorporate. Stir in apple pieces before dividing among individual serving bowls or tumbling into one large bowl.
Each serving contains: 166 calories; 6 g protein; 6 g total fat (4 g sat. fat, 0 g trans fat); 26 g total carbohydrates (8 g sugars, 6 g fibre); 20 mg sodium
source: "Smart Snacking", alive #387, January 2015
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.