Savory and Sweet – recipe 2fer

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After being with my husband for over 15 years, I’ve come to believe that good relationships are based on the idea that whomever you’re with makes you a better person. Ideally, the person you’re with brings out your best qualities and vice versa. Usually, this only manifests if you are not *too* much like your spouse, although I realize that many successful relationships are two people who have more in common than not. In any case, I like to think that my husband and I bring out the best in each other, although we can certainly argue some of the dumbest stuff in human history. We once had a 24-hour argument over the size of the turkey we were going to buy for Thanksgiving. No joke. I even went to sleep mad that night, which they say you’re never supposed to do, but sometimes you just have to put your foot down. About a 20lb turkey. YES IT MATTERS.

Anyway, my husband and I usually agree on most things, but there is one thing that we’ll never agree to: sweet vs. savory. Jason would rather have a juicy grilled steak pretty much over anything else while I, on the other hand, would happily skip over dinner if it was more socially acceptable to just eat dessert. So, as a treat for you, I offer you a recipe 2Fer, a sweet and a savory, both of which compliment each other well and together, should please any personality.

THE SAVORY

 

KuKuRuZa Copycat Brown Butter and Sea Salt popcorn

1 Cup of unpopped popcorn

1 Stick of unsalted butter

1-2 Tbsp of sea salt, depending on taste

Add salt to unpopped popcorn and set aside. Cut the stick of butter in to 1 tbsp size pieces.  Using a heavy bottom pot (I use my Le Creuset), melt the butter on Medium-High heat (more towards Medium, especially if your stove top runs on the hot side). Swish the butter around every couple of minutes (this is sometimes called agitating) just by lifting one side of the pot and swirling the butter around until it turns brown. Once brown, add 3-4 kernels of unpopped popcorn to the pot and cover. Once the pot reaches the right temperature, the kernels inside will pop. When you hear those popping, add the rest of the popcorn/salt combo. Pop on the same heat for 5-10 more minutes until there are several pops a second. Turn the heat off and vent the top of the pot super slightly, tossing the popcorn in the pot until most of the popcorn is popped. You’ll have to guess, otherwise lifting the lid off the pot and risking a hot popped corn flying in your eye. When done, toss in a bowl and enjoy!

Side note, KukuRuza (formerly Popcorn Pavilion) is a popcorn place in our local mall (Bellevue Square) that sells a similar popcorn to this, although I think this freshly popped version is better. Plus, the popcorn at KuKuRuza sells is literally like gold – the price of it anyway. A 1 Gallon tin (I’m not sure how much the actual tin costs) is $28. It’s worth it, don’t get me wrong…but it’s not convenient to get to and the cost is a little off-putting, at least the way my husband and kids vacuum this stuff up.

 

THE SWEET

Lemon Blueberry Poundcake for Nosh And Nourish Blog (http://noshandnourish.com/)

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This was a bonus recipe that only people signed up for Kelly’s e-mail newsletter received. I highly recommend signing up – she has a bunch of amazing recipes and puts a lot of time/effort in to recreating dishes to add healthy boosts. My kids gobble anything I make of hers up, and this pound cake is no different. As she said in her e-mail newsletter, pound cake is usually laden with butter and sugar. At only one stick of butter and 3/4 cup of sugar (coconut sugar even) and honey. The Whole Wheat pastry flour adds some fiber and the greek yogurt, a little hidden boost of protein. The girls inhaled this and my husband, the savory lover, even enjoyed a piece.

This pound cake is amazing and would be a wonderful addition to a brunch, lunch, midnight snack…you know. Whenever.

 

Ingredients:
1 stick butter
3/4 cup coconut sugar
1/4 cup honey
3 Eggs, beaten
1 tbsp lemon juice
1/2 cup lemon Greek yogurt
1 tsp vanilla
2 cups whole wheat pastry flour
1/2 tsp sea salt
1 tbsp baking powder
1 cup frozen blueberries

For the sauce:
1 cup powdered sugar
2 tbsp lemon juice

Directions:
1. Preheat the oven to 350 degrees.
2. Using a hand-mixer, combine butter, coconut sugar, and honey and beat on low  for approximately 5 minutes.
3. Slowly add in one egg at a time, mixing in thoroughly with the hand-mixer.
4. Add in lemon juice, greek yogurt, and vanilla, then mix again.
5. In a separate bowl, mix the dry ingredients with a spoon: flours, sea salt, and baking powder.
6. Slowly add the dry mixture into the blended wet mixture, beating on low to thoroughly combine before adding more.
7. Once all the dry mixture is combined into the wet mixture, coat the blueberries with a bit of flour, then mix them in with a spoon.
8. Use sprayed parchment paper (or foil) in a loaf pan, and bake for one hour.
9. Near the end of the baking, combine the powdered sugar and lemon juice together with a spoon. Drizzle (drench) over the warm loaf.

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Ooey, gooey, deliciously sugary yumminess. Enjoy!

 

*Disclaimer – neither KuKuRuza nor Nosh and Nourish paid or contributed to this post in any monetary way. These are just recipes I’ve tried out and enjoyed, so I thought I’d pass them along!

*Disclaimer 2 – My food photography blows, but hopefully you get the point. The deliciousness shouldn’t be based on my crappy pictures, but of the end result when you try to make this yourself!

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HackMom

Sometimes I'm the mom I want to be, sometimes I'd like to be better. Every day I learn something new, "hack" this mom gig, so to speak. Just thought I'd share it, maybe help someone else along the way...