Recipe Redux: A Trend in Every Pot

If you’re a foodie, chances are, you love reading predictions of what will be HOT this year on restaurant menus and in supermarkets. The trend trackers certainly have been busy compiling lists. If you google ‘food trends 2013’  you will find umpteen opinions of what will take the place of kale and  cupcakes!  I must admit, I have been burning the midnight oil (and I bet other Recipe Reduxer’s have as well)  reveling in these lists. This month’s recipe redux challenge is to  pick one trend and  add it to a pot of soup.

So what predicted ‘food craze’ caught my attention? POPCORN!!!  In my opinion, popcorn is already  a popular snack. Taste of Home reports,  “Americans consume 7 billion  quarts of popped popcorn a year. That’s enough to fill the Empire State Building 18 times.”

Yes, that’s billion with a B! But this year expect to see popcorn in a new light.  Sweet or savory; as a snack or as an ingredient; marketers, chefs and food bloggers will adopt  this trend in a variety of fun and different ways. Today, I am using it as a topping for a hot winter soup. With the big game only weeks away, football fans can enjoy my spicy popcorn on top of another classic Super Bowl food, chili. I hope you have fun looking at the links at the bottom of this post to see what other trends have ended up in our pots!

What food trend are you looking forward to this year?

Turkey Chili with Spicy Popcorn

by Diane Boyd

Ingredients (serves 6)

for the chili

  • 2 Tablespoons olive oil
  • 2 cups chopped onions
  • 3/4 cup chopped celery
  • 1 cup chopped green peppers
  • 1 cup chopped carrots
  • 1 Tablespoon minced garlic
  • 2 cups sliced cremini mushrooms (baby bella)
  • 1 pound ground turkey
  • 3/4 teaspoon red pepper flakes
  • 1 Tablespoon ground cumin
  • 3/4 teaspoon dried basil
  • 1 Tablespoon chili powder
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 2 cups low sodium tomato juice
  • 14.5 oz. can chopped tomatoes
  • 1.5 oz can undrained kidney beans (Goya)
  • 1/2 teaspoon Tabasco sauce
  • 2 Tablespoons lemon juice
  • 3 Tablespoons tomato paste
  • 1 Tablespoon Worcestershire sauce
  • 1/4 cup white wine

for the popcorn

  • 1/2 cup popcorn
  • 1/2 teaspoon chili powder
  • olive oil


for the chili

Assemble ingredients. Sauté ground turkey in a pot sprayed with cooking spray. Once cooked, set aside. Add olive oil to a large skillet and heat on high. Add onions, celery, green peppers, carrots, mushrooms, and spices through pepper. Cook for 1-2 minutes while stirring. Add cooked ground turkey and remaining ingredients. Bring to a low boil, reduce heat and simmer for 20 minutes, uncovered. Thin with additional tomato juice if necessary.

for the popcorn

Place popcorn in a small brown lunch bag and fold over twice. Place in a microwave oven and cook on full power for 2 to 2-1/2 minutes for until you hear a pause of 2 seconds between pops. Carefully remove popcorn from microwave and pour into a large bowl. Use a mister to spray with olive oil and sprinkle with chili powder. Toss to coat evenly.

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