copyright Bettina Network, inc. 2012<\/p>\n
We discovered a great way to make popcorn – almost by accident. \u00a0And isn’t that the way all great things happen? \u00a0Does that mean all of us – human beings – are accidental creations?<\/p>\n
Organic ginger is what started us on the road to this fantastic snack. \u00a0Healthy, quick to make and great tasting.<\/p>\n
Start with a pound or two of organic ginger.<\/strong><\/p>\n Wash the ginger in cold running water with a vegetable brush<\/strong><\/p>\n because you don’t want to take the skin off the ginger. \u00a0Many of the nutrients you want for your body are in the skin.<\/p>\n Somewhere in this blog – try clicking on “Health” or “Bettina Cookbook” – is a recipe for Ginger Tea. \u00a0Follow that recipe or what follows from my memory.<\/p>\n Put the organic ginger in a large pot and fill the pot with water<\/strong><\/p>\n Add a bit of Organic Turbinado Sugar to your taste<\/strong><\/p>\n Put a cover on the pot and let it boil, then simmer for a couple hours.<\/strong><\/p>\n At the end of this process pour the hot water – now Ginger Tea – into the glass containers you use to store\u00a0<\/strong>\u00a0tea in the refrigerator.<\/strong><\/p>\n If you don’t have such glass pitchers, containers, whatever – now is a good time to get some so you can constantly keep one kind or another of your homemade tea in your refrigerator to use whenever you want a little break with a great drink. \u00a0That is as close to ‘fast food’ as we come – pre-make it for the future to be able to just open the refrigerator and eat or drink.<\/p>\n Now you have Southern Sweet Tea and you can serve it to friends, relatives, – those you want to have good health going forward. \u00a0This tea is fantastic. \u00a0It stimulates the body; cools you down in summer; helps your digestion – at least that is what it does for me.<\/p>\n If you don’t like “Sweet Tea”, then just boil the organic ginger root by itself without adding the Organic Turbinado Sugar.<\/p>\n Once you have poured out and saved the water in which you boiled the organic ginger root you are ready to begin the process of making the popcorn.<\/p>\n Take the ginger root left in the pot. \u00a0<\/strong><\/p>\n Add one cup organic turbinado sugar, two cups water, one cup maple syrup and let that simmer covered\u00a0<\/strong>on the stove until you get a heavy syrup (somewhere over 240 degrees on a candy thermometer)<\/strong><\/p>\n Once you get syrup of the right consistency – pour the mixture onto a cooling plate or into a medium-sized\u00a0<\/strong>Corning pot\u00a0<\/strong><\/p>\n If you want to make the ginger root into candied ginger, \u00a0take \u00a0the ginger root out of the syrup – roll it in organic turbinado sugar and put it aside.<\/p>\n With your AIR POPCORN POPPER<\/strong> –<\/p>\n no, not the same one you use to roast coffee in the mornings, unless you want to add a coffee taste to your popcorn (which might not be so bad)<\/p>\n Pour the amount of unpopped corn you want to use into the measuring cup,<\/strong>\u00a0which comes with the Air Popcorn Popper<\/strong><\/p>\n \u00a0plug in the Popcorn Popper<\/strong><\/p>\n and let the smells permeate the house and your nostrils so you are ready for goodies to come.<\/p>\n Don’t forget to put a large bowl next to the Popcorn Popper to catch the corn as it comes out beautifully popped, hot with gorgeous smells!<\/p>\n While the corn is popping, melt 1\/2 cup organic butter<\/strong><\/p>\n (what do you expect, I am from New Orleans with French ancestors. \u00a0Two facts which put butter into my DNA)<\/p>\n \u00a0Mix the ginger syrup with the butter and let it simmer until the two are nicely mixed.<\/strong><\/p>\n \u00a0Carefully and very slowly drizzle this mixture over the popped corn<\/strong><\/p>\n \u00a0stopping intermittently to mix the popped corn and the syrup together.<\/strong><\/p>\n Be very gentle with the freshly popped corn. \u00a0You need to watch to make sure you don’t pour the hot syrup too fast or mix the two together too vigorously because you could turn your popped corn into a sludgy mess.<\/p>\n Don’t use too much syrup – just a light drizzle because<\/p>\n – less is more in this case. \u00a0If you like thickly coated popped corn because you were raised on that heavily coated caramel corn then have a ball and use as much syrup as you want to create that affect. \u00a0 \u00a0I was raised on that heavily coated caramel corn and stopped eating it when I became an adult.<\/p>\n This popped corn brings back those memories – gives a fantastic adult taste – and is especially good when you use the syrup lightly and sparingly.<\/p>\n If you want to go a step further and cut the now candied, ginger into really tiny pieces you can mix those tiny pieces into your Ginger\/Maple Syrup\/Popcorn for an additional unidentifiable, except to the most sophisticated palates, taste. \u00a0Makes a nice substitute for those candied peanuts that sometimes still appears on the grocery store shelves. \u00a0Nice, the ginger is quite lovely and brings this snack to new heights!<\/p>\n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Now comes the fun:<\/em><\/strong><\/h3>\n