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Popcorn Recipes Galore! by Windthin Popcorn Recipes Galore! by Windthin
What you are looking at here is a very simple popcorn recipe. Use an air popper to fill a big bowl of popcorn. Add a splash each of olive and corn oil, 1 tsp garlic salt, 1/2 tsp garlic powder, 2 tsp oregano, 2 tsp basil, and 1/2 tsp paprika. If you have a lid, cover it, otherwise use another bowl of equal side upended and shake vigorously. We have three big red bowls so that we have one for shaking and one for each of us, as I often have things in mine my wife is allergic to (and we therefore always prepare hers first in case I decide to do so).

Popcorn is far more versatile as an ingredient than people realize. Here are some other uses I've made of it:


Fill a large pot about half way with water. Add 3-4 stalks Italian parsley cut into large sections, 1/2 tsp Hershey's Special Dark cooking cocoa, and 1/2 tsp kosher salt Set heat to medium. Bring to a slow boil during next stages, raising heat to high part way through cooking of chicken.

Air pop 3 tbsp evenly mixed red-yellow-white popcorn and set aside.

Wash and chop 3 green onions and 4-5 sprigs Italian parsley. Peel and chop fine four cloves of garlic and one clove of elephant garlic.

Coat frying pan with layer of canola oil. Place 1 lb fresh ground chicken, green onions, 3-4 handfuls sliced white mushrooms, 2 tbsp peach wine, 2 tbsp mead, 1 tsp tarragon leaf, 1 tsp ground marjoram, 1/2 tsp kosher salt, 1 tsp ground cinnamon, 1/4 tsp ground coriander, and 1/4 tsp ground paprika. Stir together well, set heat to Medium high (5.5), stir regularly until chicken is cooked through.

Turn heat down to 3 (one notch below medium) and stir in popcorn, 1/2 cup plain soy milk, and 3 tbsp Galaxy Foods Vegan paramesan flavored topping. Cook together for 5-10 minutes, removing from heat when thickened nicely. Give eight spritzes of garlic juice. Cook your noodles at the same time on the water pot. Serve over noodles of choice, salt and top as desired.

This dish is so named due to the popcorn kernals; the white portion melts away to become part of the sauce, but the kernal base remains, entirely edible and looking like small red, yellow, and white flowers.

At this point my wife could still have canola oil, coriander, msuhrooms, and wheat; if I were to make it again, I'd replace the canola with corn and olive oil and the coriander with ground star anise most likely, and use brown rice or corn noodles for her. The mushrooms I'd probably swap out for jicama or sweet onions.


Air pop four tablespoons mixed red, yellow, and white popcorn. Separate out unpopped kernals and set aside. Clean, peel and dice one medium Peru sweet onion, one small yellow onion, and five green onions. Chop up one medium-sized broccoli crown and set aside. Cut small three pieces of beef bacon.

Place beef bacon and onions in large pot with a bit of Tuscan Sun roasted garlic oil and canola oil. Cook on medium high (5.5) until onions begin to brown, then add 1.5 lb ground beef, 1/2 tsp ground savory, 1/2 tsp ground paprika, and 1/2 tsp old hickory smoked salt. Brown meat, then drop heat to medium (4).

Add broccoli, popcorn, 1 tbsp oregano leaves and 5-10 turns garlic sea salt grinder (sea salt, garlic, parsley). Cook together for five minutes and serve either by itself or over rice or pasta.

This dish is so named due to the popcorn kernals; the white portion melts away to become part of the sauce, but the kernal base remains, entirely edible and looking like small red, yellow, and white flowers.

Canola oil was still safe here, but wheat had become a severe allergy by now. Pork was a problem also, but not beef yet. This is one of the last beef recipes you'll see from me for her, sadly. Were I to make this again it would be with bison, lamb, or goat as the primary meat and turkey or chicken bacon.


Peel and dice 1 extra large red onion. Place in medium sauce pot with several splashes of safflower oil and set heat to 5 (medium high). Stir occasionally. While cooking, cut, dice, and add in order as prepared 1 medium-large red candy onion, 1 medium-large white candy onion, and finally eight green onions. Cook until majority of onions have gone translucent.

Wash and cut four-five carrots. Stir into pot with 2 tbsp of a sweet plum wine and 4 tbsp Woodchuck Granny Smith hard cider. Cook for 5 minutes, stirring occasionally. Add 1 tbsp kosher salt and cook for 10 minutes longer.

Add 1 lb ground turkey, 1 tbsp ground paprika, 1 tbsp oregano, 2 tsp summer savory, 2 tsp basil, 1 tsp orange peel, 1 tsp ground coriander seed, and 1 tsp tarragon leaves. Stir together well and cook for approx. 12-14 minutes, stirring regularly.

Peel and dice one full bulb of elephant garlic. Add to pot along with 1+ lb ground bison, 1 tsp marjoram leaf, 1 tbsp turbinado sugar, 1 tsp ground savory, 2 tsp crushed rosemary, 1.5 tsp thyme leaf, and 4 tbsp more Woodchuck Granny Smith cider. Stir together, raise heat to 6 (high medium high) and cook for 15 minutes or until bison is browned, stirring regularly.

Air pop 2 tbsp each black and red popcorn. Shake bowl so any unpopped kernels go to bottom, scoop popped kernels into pot, stirring in gradually until entirely absorbed; kernal shells will remain, looking like red flowers (black type is hull-less when popped).

Serve over pasta, rice, potatoes or bread or add corn flour to thicken.

Candy onions are especially sweet onions; we get them from local growers at farmer's markets, as they're never available at the grocery stores. The plum wine was also locally made.

So named because the onion colors match the Italian flag, as well as the usage of many herbs and spices which are Italian staples. Coriander was still okay for her at this point, but soon was off the menu and would have ot be replaced.


Remove seeds and rind from one small butternut squash. Chop into 1/2 - 3/4 inch pieces and microwave for 5 minutes on plate.

Air-pop 3 tbsp. mixed white, yellow, black, and red popcorn kernels. Set aside.

Take five duck eggs, hard-boil them for 12 minutes. Empty out hot water, cover with cold water to end cooking. Let sit for about ten minutes while dealing with carrots, then peel, cut into 6-8 segments, and place in saucepan with butternut squash and carrots.

Wash and dice 4 long, thin carrots. Place carrots in large saucepan with butternut squash. Add 1/8 tsp mint, 1/8 tsp ground mace, 1 tsp ginger, 1 tsp ground Saigon cinnamon, 1/2 tsp paprika, 1 tbsp kosher salt, 1/2 cup pumpkin wine, 3 1/2 cups water, 2 tbsp apple cider vinegar, and 1 tbsp buckwheat honey. Stir together, put on medium heat for 12 minutes.

Zest and juice 1 Meyer lemon and 2 blood oranges directly into a medium saucepan. Zest 1 Ugli fruit into the saucepan.

After 12 minutes on medium, turn heat to 6 (1 notch below high) and bring liquid to boil. When water reaches boil, add 2 cups Javan volcano rice. Stir in, cover, and turn heat down to 1/2 a notch above simmer, cooking for 25 minutes.

Add to saucepan with zest and juices: a few splashes each olive oil, silver rum, raspberry lemonade and limeade. Add 8 green onions, chopped; 1 large white onion, chopped small; one 4.25 oz. can chopped black olives, 1.4 lb turkey breast cutlets, chopped into bite-size pieces; 2 cloves elephant garlic, chopped into 1/4-inch pieces; 2 tsp kosher salt, 2 tsp oregano, 2 tsp summer savory, 1 tsp marjoram leaf, and 1/8 tsp dill weed. Stir together, set heat to 5/medium-high.

Take a foot-long Mexican seedless cucumber, cut out 6 inches from around the middle. Take the 6 inches, quarter the long way, and then cut into bite-sized pieces. Wash one small handful fresh parsley, and dice.

Once turkey is cooked through, add cucumber and parsley. Stir in, then add popcorn a handful at a time (both to stir in and to avoid unpopped kernals). Stir together well, drop heat to 2 (low) and cook for 10 minutes longer.

Serve side by side.

This is a very aromatic dish. The turkey is nicely citrusy, the rice and eggs mildly sweet and spicy, and as usual when cooking with popcorn you have the fun visual touch of the husks being left over after the kernals dissolve, leaving what look like little red, white, and yellow flowers (the black variety was huskless). The strips of egg white (the yolks having dissolved into everything) add a nice visual touch as well, and the butternut squash simply melts.

Sadly, both cumcumbers and duck eggs are now off the menu for her.


1/4 tsp garlic powder, 1/4 tsp Salish Alder-smoked sea salt, 1/4 tsp Old Hickory smoked salt, 1/4 tsp garlic salt, 1/4 tsp paprika, 1/2 tsp cinnamon sugar, 1/2 tsp summer savory.

1/2 tsp garlic powder, 1/2 tsp Salish Alder-smoked sea salt, 1/2 tsp Old Hickory smoked salt, 1/2 tsp garlic salt, 1/2 tsp paprika, 1 tsp cinnamon sugar, 1 tsp summer savory, 1/4 tsp saigon cinnamon, 1/2 tsp brown sugar.

These are two spice mixes I've used that taste very much like barbecue. I've used them dry on popcorn with some olive oil, and also on meats; a dash of apple cider vinegar can also add to this. My wife suggested more cinnamon sugar for a bit more sweetness also, so feel free to add 50 to 100% more.


Now here is a new variation. I use these for big bowls of popcorn, but they can be used in sauces and on meats also.

1/2 tsp garlic powder, 1/2 tsp garlic salt, 1/2 tsp Salish Alder-smoked sea salt, 1/2 tsp Old Hickory smoked salt, 1/2 tsp paprika, 1 tsp cinnamon sugar, 1/4 tsp saigon cinnamon, 1/2 tsp ground savory, 1/2 tsp ground star anise, 1/2 tsp brown sugar.

Also, I made this for popcorn, and it went over like gangbusters at LARP:


2 packets True Lemon crystallized lemon, 1 tsp oregano, 1 tsp parsley, 1 tsp garlic salt, 1/2 tsp basil, and 1/4 tsp dill.


Take one 5 lb bag frozen chicken leg quarters out of freezer and set out in sink. Preheat oven to 425 F.

Take one large oblong roasting pan with lid and ridged bottom. Spread 2 cups Madagasar pink rice across bottom evenly. Spread 1/3 lb frozen spinach across top of rice. Spread six green onions (chopped) across top. Air pop 4 tbsp mixed black hullless and red hulled popcorn and spread evenly across top. Peel two medium-sized sweet onions and cut into eighths; break apart layers and spread across top of popcorn, then spread across onions 2 large cloves of elephant garlic, diced. Lastly, place chicken leg quarters (should be 5 to 6 of them) across top.

Pour 1/2 cup French dry alcoholic cider, 1/2 cup apple wine, 1-2 tbsp apple cider vinegar, and 1 cup Woodchuck Summer cider slowly and evenly across chicken. Add 3 cups of water to pan, 1.5 cups to either far end. Drizzle chicken with safflower oil and sprinkle evenly with 2 tsp tarragon, 2 tsp marjoram leaf, 2 tsp garlic salt, 1 tsp Salish alder smoked sea salt, 1 tsp Spice Islands old hickory smoked salt, and 1/4 tsp ground saigon cinnamon. Cover and place in oven for 90 minutes or until chicken is cooked through.

The popcorn melts; the black popcorn leaves no real trace, but the red leaves behind star or flower-like hulls that are edible and fun to look at. The kernals basically disintegrate and add a nice starchy element to it all.


Remove stems and cores from 3 Bartlett pears, 1 Japanese pear, and 6 small gala apples. Puree and place in medium-large sauce pan. Zest one medium cara cara navel orange into pan, then add juice (run through strainer to avoid seeds). Juice one meyer lemon same way. Remove peel and seed from two mangos, puree, and add to pan. Add 1 tbsp kosher salt, 1 tbsp turbinado sugar, 1 tsp star anise powder, 1 tsp Turkish-fine ground medium and dark blend coffee, 1/4 cup potato vodka, 1/4 cup pomegranate cider (apple cider with pomegranate juice), 1/4 cup pomegranate juice, and 1/2 cup water. Stir together, set heat to half a notch below medium (3.5), cover and cook for 10 minutes.

Stir, drop heat to 3 and cook for 15 minutes longer. Stir again, leave uncovered this time, and cook for 15 minutes more. Add 1 tsp Himalayan pink salt and 2 tsp table salt, stir and cook for 60 minutes more, stirring at 15 minute intervals.

Add 1 tbsp kosher salt, drop heat to 2.5, and keep cooking, stirring every `15 minutes until desired thickness is reached.

Air pop mixed red, white, and yellow popcorn, enough for about eight handfuls or one large soup bowl. Set aside.

Meanwhile, puree one 25 oz can of garbonzo beans (chick peas) and place in medium-large sauce pan with liquids. Chop one medium-large jicama into 1/4 to 1/2 inch cubes and place in pan. Peel and dice 2 large Vidalia sweet onions and add to pan. Add a few splashes of olive oil and set heat to high medium high (6). Stir together well and cook until bottom just starts to blacken. Deglaze with 1/4 cup Woodchucken Winter cider, then add 1 lb ground turkey, one full bulb of elephant garlic (peeled and diced), 1 tbsp oregano, 2 tsp basil, 1.25 tsp ground savory, 1/2 tsp ground marjoram, and 1 tbsp kosher salt. Stir together well and brown meat, stirring regularly. Stir in popcorn, drop heat to 3 (medium low), and cook for 10-15 minutes longer.

I had the meat sauce over some nice rigatoni with the golden binary sauce in a previous post, while my wife had hers over brown rice rotini with the Apples and Oranges Sauce. The reason for the different sauces is that it turns out some raspberry seeds slipped into the Golden Binary Sauce, so she can't have it. I'll need to find a way around that in the future.

As in previous recipes, the popcorn kernals melt away and leave aesthetically-pleasing "flowers" of red, yellow, and white in the form of the hulls, quite edible.


Air pop 4 tbsp mixed red, white, and yellow popcorn and set aside.

Place 1 lb ground turkey in medium-large saucepan with olive oil, a large splash of pomegranate juice, 1 tsp ground savory, 1/2 tsp crushed rosemary, 1 tbsp kosher salt, 2 tsp turbinado sugar, and 2 cloves (chopped fine) elephant garlic.

Brown meat on 5.5 (medium high). Cook 5-10 minutes longer, stirring regularly.

Add one 15.25 oz can apricot halves in heavy syrup and the remainder of a small bulb of elephant garlic, peeled and cut into bite-sized pieces. Stir together and cook 7-10 minutes. Add one can pitted black olives (6 oz dry weight) with liquid and 1 tbsp herbes de provence (savory, basil, thyme, and lavender). Stir well, drop heat to medium (4) and cook for 15 minutes.

Add 1 tbsp Hershey's Special Dark cooking cocoa, one 15 oz can sliced beets, and one 14.5 oz can sliced carrots. Stir together thoroughly and cook for 15, add 1 tbsp apple cider vinegar, and cook for 15 minutes more, stirring regularly throughout.

Stir in popcorn, drop heat to 3 and cook 15-25 minutes longer, stirring every so often.

Serve over pasta. I had mine over small shells with melted cheese on top, my wife had hers over brown rice rotini with faux parmesan topping.


Air pop 1/2 cup mixed red, yellow, and white popcorn twice (so you have two big bowls). In small bowl place a little bit of cream soda, a splash or two of apple wine, a splash or two of olive oil and vegetable oil, and just a bit of honey. Microwave for 30 seconds on high, stir in 1 tbsp Mexican vanilla gelatin, then 1 tsp kosher salt, then 1 tbsp more vanilla gelatin; make certain to stir rapidly and thoroughly with a knife or spatula. Toss three handfuls french vanilla or vanilla marshmallows into each bowl, then split mixture between each. Cover and shake. Enjoy! My wife tells me this was very buttery, which is great since she cannot have actual butter. If you can, feel free to make use of some in this!


My wife said this spice blend tastes like bacon, and when I tried it she certainly had a point.

Air pop 1/2 cup mixed red, yellow, black, and white popcorn. Add 2 tbsp olive oil, 1 tbsp vegetable oil, 3/8 tsp garlic salt, 3/8 tsp hickory-smoked salt, 1/2 tsp garlic w/ parsley, 2 tsp oregano, 1 tsp basil, 1 tsp freeze-dried red onion, and 1 tsp freeze-dried chives. Cover with another bowl and shake well.


2 tbsp coconut oil, 1 tbsp corn oil, 1 tbsp wildflower honey, 1.5 tsp Ibarra chocolate, 1.5 tsp vanilla gelatin, 1.5 tsp monkfruit-in-the-raw
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Submitted on
June 11, 2012
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