spicy kettle corn

http://www.purewow.com/entry_detail/recipe/4192?media=print

Makes about 12 cups

INGREDIENTS

¼ cup extra-virgin olive oil ½ cup popcorn kernels
4 tablespoons unsalted butter, cut into ¼-inch pieces
1½ cups sugar
⅓ cup sesame seeds (preferably a mixture of black and white)
1 teaspoon red-pepper flakes, plus more to taste
Sea salt

Start to Finish: 40 minutes (includes cooling time)

DIRECTIONS

1. In a large, deep saucepan (but not a Dutch oven) set over high heat, warm the olive oil. Add the popcorn, cover, then gently shake the pot as the corn pops. 2. When the pot is quiet, reduce the heat to medium-high and, working quickly, add the butter and then sprinkle the sugar little by little over the popcorn, stirring constantly with a very large spoon or heatproof spatula. (The sugar will melt and caramelize, coating the popcorn.) Move the pan off and on the heat to regulate the temperature, if necessary. You want the sugar to caramelize but not burn. Keep adding sugar and stirring until the popcorn is evenly coated with a medium-brown caramel. While continuing to stir, add the sesame seeds.
3. Remove the pot from the heat and immediately sprinkle the red-pepper flakes and salt to taste over the popcorn, stirring and tossing continuously. Taste, then adjust the heat with additional red-pepper flakes, if desired.
4. Spread the kettle corn out on a baking sheet to cool slightly before serving.

Read more: http://www.purewow.com/entry_detail/recipe/4192?media=print#ixzz2Fo2J3dFp

yam and peanut stew

http://food52.com/blog/5095_veganizing_soups_and_stews?utm_source=FOOD52+Subscribers+List&utm_campaign=edef8432fe-Digest12_2_1211_30_2012&utm_medium=email

• 1 tablespoon Olive oil
• 1 Yellow onion, diced
• 2 Cloves garlic, crushed
• 1 1/2 tablespoon Ginger, minced
• 2 pounds Yams (about two large), chopped into 1 inch chunks (or a little larger)
• 1/2 cup Dry red lentils, rinsed and drained
• 3 Ripe vine tomatoes, peeled and chopped (if you cannot access fresh tomatoes at this time of year, use 1 can of homemade or store-bought diced tomatoes)
• 1 teaspoon Cinnamon, ground
• 2 teaspoons Cumin, ground
• 1/2 teaspoon Turmeric, ground
• dashes Cayenne pepper (to taste)
• 1/2 teaspoon Sea salt (or to taste)
• 4-5 cups Vegetable stock + extra as needed
• 1/4 cup Creamy peanut butter
• 4 cups Curly kale, chopped into small pieces
• 1/4 cup Green onion, tops only, chopped
• 1/4 cup Roasted and salted peanuts, chopped

1. Heat olive oil in a large pot set on medium heat. Add the onion and begin sauteeing till onion is getting translucent (about 3 minutes). Add the garlic and ginger, and continue to sautee for another 3 minutes, till garlic is fragrant. Add the yams, the red lentils, the tomatoes, the cinnamon, cumin, turmeric, and cayenne and give it all a quick stir to combine.
2. Add 4 cups vegetable stock and bring mixture to a boil. If there isn't enough broth to cover everything but at least 1 inch, add another cup of stock. When soup boils, reduce to a simmer and cook for 40-45 minutes, or until sweet potatoes and lentils are very tender. If you need more broth as the mixture cooks, add it.
3. Add peanut butter and stir well. Using an immersion blender, blend soup till about half of it is pureed and the other half still has texture. The soup should appear creamy, but chunks of sweet potato should be visible.
4. Stir in the kale and let it wilt. Season to taste, adding more salt and pepper as needed.
5. Serve, topped with a tablespoon each of green onion and crushed peanuts.

decontructed carbonara

http://www.purewow.com/entry_detail/recipe/4068?media=print

obviously without the pancetta.

INGREDIENTS

2 cups diced pancetta 4 tablespoons unsalted butter
Salt
Splash of vinegar
4 eggs
12 sheets of fresh pasta, each about 4 inches long
Freshly ground black pepper
Shaved Pecorino Romano cheese, for serving

Start to Finish: 30 minutes

DIRECTIONS

1. In a medium skillet set over medium heat, cook the pancetta, stirring occasionally, until browned and crisp, about 8 minutes. Add the butter to the skillet and keep warm over very low heat. 2. Bring a medium saucepan filled with salted water to a boil over high heat. Add the vinegar and reduce the heat to medium-low to maintain a gentle simmer. Crack the eggs into 4 small cups or ramekins. Give the water a good circular stir, then tip 1 egg at a time into the center of the swirling water. Simmer the eggs until the whites are white and the yolks remain soft, about 3 minutes. Using a slotted spoon, transfer the eggs to a plate lined with a clean dishcloth to drain.
3. Meanwhile, bring a medium pot of salted water to a boil. Cook the pasta until just tender, 2 to 3 minutes. Using a slotted spatula or tongs, divide the pasta between 4 plates, letting most of the water drain off before spreading them out on the plates.
4. Put a poached egg on top of the pasta on each plate, then spoon the pancetta and butter over the top of each. Season with a little salt and lots of black pepper. Serve immediately with shaved pecorino for garnish.

Read more: http://www.purewow.com/entry_detail/recipe/4068?media=print#ixzz2E36T8aFD