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Firecracker Popcorn

Makes 16 cups (4 L) or 16 servings.


    Firecracker Popcorn

    Firecracker Popcorn


    Popcorn 2 sheets dried nori seaweed 3 Tbsp (45 mL) sesame seeds, toasted 1 Tbsp (15 mL) grated orange peel (about 1 large orange) 2 tsp (10 mL) ground ginger 1 tsp (5 mL) red chili flakes 1 tsp (5 mL) black peppercorns 14 cups (3.5 L) air-popped popcorn 1 Tbsp (15 mL) extra-virgin olive oil

    Crispy Chickpeas 1 - 14 oz (398 mL) can chickpeas, rinsed and drained or 2 cups (500 mL) cooked chickpeas 1 Tbsp (15 mL) extra-virgin olive oil 1/2 tsp (2 mL) smoked sea salt


    Each serving contains: 86 calories; 3 g protein; 3 g total fat (0 g sat. fat, 0 g trans fat); 12 g total carbohydrates (1 g sugars, 2 g fibre); 76 mg sodium



    Crumble one sheet of seaweed into small pieces and place in spice grinder or clean coffee grinder; add sesame seeds, orange peel, ginger, chili flakes, and peppercorns. Whirl into a fine powder.

    Place popcorn in very large bowl and toss with olive oil and half the seaweed powder. Set aside.

    Toss chickpeas (if using canned, drain well) with oil and salt. Spread on baking sheet lined with parchment paper. Bake in preheated 350 F (180 C) oven until crunchy, 50 to 60 minutes, stirring three to four times. Toss with remaining seaweed powder. Cool completely. Chickpeas become crunchier as they cool.

    Toss popcorn with cool chickpeas. Using kitchen scissors, cut remaining sheet of seaweed into small strips and mix into popcorn. Mixture is best eaten the same day it’s made.

    What is smoked salt? Using certain bark-free woods such as alder, apple, hickory, oak, and mesquite, the salt smoking process can take up to 14 days. Depending on the type of wood used, smoking imbues salt with a sweet, subtle, or bold flavour.


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    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.