Make Perfect Stove Popped Popcorn

We are big stove popped popcorn eaters around here.  I pretty much pop a pan a day.  My kids grew up on it.  Cheap and whole grain healthy, with a long term storage life and the added bonus of being quick and easy to make, popcorn is a food storage mainstay.

Making stove popped popcorn in oil is easy. It's a favorite snack for movie nights. It's a perfect long term storage item for your food storage too!

Ingredients for Stove Popped Pop Corn

You’ll need a heavy bottomed 6 quart stock pot with a lid.  This is important.  You don’t want your popcorn to burn.   I find these sorts of pots at thrift stores and yard sales all the time.  They are so versatile.  I have several.

My family prefers a light olive oil.  Or if I’m feeling rich, I use macadamia nut oil.  Grape seed oil works well.  I’ve also used avocado oil and love it.  But since I always have olive oil on hand, it’s usually what gets used.  Some people like to use coconut oil for their stove popped popcorn, but the taste wasn’t a hit at our house.

4 Tablespoons of oil.
1 Cup Popcorn
Sea Salt

Making stove popped popcorn in oil is easy. It's a favorite snack for movie nights. It's a perfect long term storage item for your food storage too!

How To Make Stove Popped Popcorn

Pour 4 Tablespoons of oil into a cold pan.
Next pour in 1 cup of popcorn.
Make sure each kernel is covered in oil. Shake the pan a bit to get so the corn and oil is evenly distributed over the bottom of your pan. Remember, you don’t want your popcorn to be drowning in oil. The oil line shouldn’t be above your popcorn.

I then put the top on my pan, turn up the heat to about a 7, or medium high, and let ‘er rip!

Making stove popped popcorn in oil is easy. It's a favorite snack for movie nights. It's a perfect long term storage item for your food storage too!

To Shake or Not to Shake (The pan that is……)

I use to shake my pan back and forth. But if your heat is high enough and your oil is hot enough all those little pieces of popcorn will pop up without any extra help.

However, if shaking helps you from burning your popcorn, by all means SHAKE! Just keep sliding the pot back and forth over the heat until all of those kernels have turned themselves inside out!

When the popping slows down to just a few pops at a time, it’s done!  Remove it from the burner.

Making stove popped popcorn in oil is easy. It's a favorite snack for movie nights. It's a perfect long term storage item for your food storage too!

 

Salt

I like to add my salt while my popcorn is still very warm. I think it sticks to the popcorn much better. I use sea salt. Unless I’m out. Then I’m stuck with table salt. That always make me a little bit sad.

Here’s the secret to adding salt to your popcorn. STIR/TOSS IT UP. More stirring/tossing than salt. Add a few shakes, stir the bejeebers out of it, taste it to see if you need more salt and repeat IF necessary. There is nothing worse than too much salt on the top of the popcorn and not enough on the bottom.

Viola. That’s it! That’s right, I don’t even add butter. Seriously. It’s divine just the way it is. Food of the gods. I always have people tell me how good it is.  As a matter of fact, people often leave my home with a big plastic cup of the stuff to take on the road with them.

It’s really that good.

Making stove popped popcorn in oil is easy. It's a favorite snack for movie nights. It's a perfect long term storage item for your food storage too!

Toppings for Stove Popped Popcorn

Every Sunday night is popcorn night at our house. It’s been a tradition since my kids were little. As a matter of fact, my married kids keep the tradition alive in their own homes now.

Over the years, we’ve come up with a few ideas to make our humble pots of stove popped popcorn a little more festive. Heck, we’ve been known to jazz up a pot of corn, serve it with a side of carrot sticks and fruit and call it dinner. (ahem)

Here are some of our favorites:

Lightly buttered with freshly grated Asiago cheese.

Lightly drizzled with white truffle oil and freshly grated Parmesan cheese.

Tossed with salt and dry Ranch seasoning.

Lightly buttered with both sea salt and black pepper.

Sprinkled with Thrive’s Dry Cheese Blend.  (Item #22445)

What is your favorite popcorn topping?

I’m secretly hoping that once you’ve tried making your own stove popped popcorn,  you’ll never go back to the microwaved stuff again.  Try it out for yourself, then come back and tell me what you think!

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How to make goat milk yogurt.

My son, Parker, follows the SCD diet for his ulcerative colitis.  This diet calls for yogurt.  Goat milk yogurt is our yogurt of choice.   Either powdered goats milk or fresh goats milk will work just fine.  This recipe also works for cow’s milk.   It’s important to know you can replicate any foods required for a special diet when the shtf, in one of it’s many forms.  

goat milk for goat milk yogurt
It’s actually a pretty simple process.   I used a gallon and a half of fresh goat milk and put it into a a clean pot, allowing it to slowly warm up to 180 degrees.  Make you that when you check the temperature you stir the milk so that you get an overall reading.  You’ll want to keep the milk at 180 degrees for at least 2 minutes.

Next, take the your pot of milk off the hot burner and onto a cool one.   I often just place the entire pot into a sink of ice water to hurry the cooling process.  You want to let your milk cool to 100 degrees.

Once you milk has cooled to 100 degrees, pour a bit out into another container.    Add your yogurt ‘start’ to that small bit, stirring to make sure there are no lumps.  Then pour your newly mixed ‘start’ into the large pan and stir some more.  You want to make sure the starter and milk are well mixed.

cooking thermometerHeat your milk to 180 for at least 2 minutes and then allow it to cool to 100 degrees.

I used about 1/4 of a cup of yogurt starter.  What is a yogurt starter?  It’s simply a bit of yogurt I’ve saved back from my previous batch of goat milk yogurt.

goat milk yogurt start

Is this your first batch of yogurt?  No worries.  You can purchase a container of plain goat milk yogurt and use that.  OR you can use the packaged yogurt starter.    Simply follow the directions on the package.

Next  I poured the soon to be yogurt into clean half gallon mason jars.  We use a LOT of goat milk yogurt so I tend to make a lot at a time.   Feel free to start with a smaller amount!

Next I screw on the tops and rings and place each half gallon into my Excalibur dehydrator.  Yup.  You can make yogurt in the Excalibur.  Sweet, eh?

I keep my yogurt fermenting at about 100-115 degrees for at least 24 hours.   After the 24 hours have passed, I put the yogurt into the fridge to chill for about 24 hours.

What?  You don’t own an Excalibur?  Worry not.  You can use a yogurt maker, or even put your covered pot of milk and starter into the oven and use the oven light as a heat source.  Or how about using your crockpot?

Do you have someone on a special diet the likes of which you will need to replicate in case of a time of crisis?

Homemade Pizza Tutorial

One great way to save money for preps is to stop eating out and use the savings for prepping. I well know how hard that can be. It’s so easy to pick up the phone and order a pizza. It’s also easy to make you own pizza. Don’t believe me? You will after you read our Homemade Pizza Tutorial.

The biggest complaint I hear about homemade pizza is about the crust. It’s soggy. It’s doughy. It just plain tastes bad.

I can honestly promise you this pizza crust recipe will surprise you. It will taste like take out. Crisp. Light. Thin or thick. You will love this crust. Pinky swear. It’s all in a few tricks of the trade that I share below. Shall we get started?

Disclaimer: This isn’t my original recipe. I found it on Lauren’s Latest.

 

 

Ingredients for homemade pizza dough:

1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup…depending on the heat & humidity}

Directions:

In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix.

Making pizza dough in a Blendtec Blender

The reason you only add half of the flour is because how much flour you add depends on how humid your home is. Yup. I kid you not.

The more you make this dough the more experienced you’ll get with it’s proper ‘feel.’ You’ll know if it needs the entire amount the recipe calls for. It’ll most likely change depending on the seasons.

Slowly add the rest of the flour until the dough is soft but DOES NOT stick to your fingers.  I have better pictures about this on my main blog.

Part of the magic of this dough is letting it knead for SIX MINUTES.  I think that is what I’ve been missing.  Letting my dough knead long enough.   I’d let it go for a few minutes, but I never thought to let it go for a full 6 minutes.

fresh, homemade pizza dough

Ain’t she grand?

 

Next you will want to place your dough into a lightly oiled bowl, cover it with a thin, wet kitchen towel and put it some place warm until it grows to double it’s size about 1-2 hours.   I like to put mine on the top of my stove and then turn the oven on low.

When your dough has doubled in size preheat your oven to 500 degrees.   If you have a pizza stone, make sure to put it in the oven while it’s preheating.

If you don't have a pizza stone you can use an upside down jelly roll pan.

I don’t have a pizza stone.  I use an upside down jelly roll pan in the oven.  I use cover it with parchment paper.

Next it’s time to roll your dough out.  I roll out my dough on my counter.  Then I lift it up and place it on a piece of parchment paper.  I add my toppings, and then transfer the pizza still on the parchment paper, directly onto my hot upside down jellyroll pan in my 500 degree oven.

pizza dough ready for toppings

Ready for homemade pizza toppings!

 

I let my pizza cook for 9 minutes.  My poor oven has seen better days and cooks pretty hot.  You may need to leave yours in for a minute or two longer.

Homemade pizza baking in the oven.

Fresh homemade pizza right from the oven!

Pizza at home just like the Pro's make!

The results?  Ah-ma-zing.  Truly.  Totally.  A new family favorite.

Give this recipe a try and come back then let me know how it worked out for you!  If you have any questions, I’d be happy to answer them in the comments section below!