Popcorn

1. In a large heavy-bottom saucpan, stir together 1 Tbsp. olive oil and 1/2 cup popcorn kernels; cover partially with lid to allow steam to escape. 

2. Cook over medium heat until popping slows, 4 to 6 minutes. Remove from heat; let stand (covered) until popping stops, 1 minute. Toss hot popcorn with more oil or butter and salt, as desired. Makes 8 to 10 cups. 

Popcorn flavors

Spicy popcorn:
1-1/2 tsp. paprika
3/4 tsp. coarse salt
1/2 tsp. ground cumin
pinch of cayenne pepper
pinch of ground black pepper
2 Tbsp. olive oil
Combine paprika, salt, cumin, cayenne, and black pepper. Toss hot popcorn with oil to coat evenly, then toss with spice mixture. 

Parmesan popcorn:
1/4 cup grated Parmesan cheese
3/4 tsp. coarse salt
1/4 tsp. ground pepper
2 Tbsp. olive oil
Combine Parmesan, salt, and pepper. Toss hot popcorn with oil to coat evenly then toss with Parmesan mixture. 

Cinnamon-Sugar popcorn: 
2 Tbsp. sugar
1 tsp. ground cinnamon
1/2 tsp. coarse salt
2 Tbsp. melted butter
Combine sugar, cinnamon, and salt. Toss hot popcorn with melted butter to coat evenly, then toss with sugar mixture.  

Mmm-Mmm Tomato Soup & Grilled Cheese

12 roma tomatoes, quartered, then drizzled with olive oil, salt and pepper, then roasted lightly in a 400-degree oven until softened
1/4 pound of sun-dried tomatoes, rehydrated in water - save the liquid
2 Tbsp tomato paste
1/2 of a white onion, peeled and chopped
32 oz. tomato juice
1 cup warm stock
1 tsp. garlic, minced
2 celery ribs, chopped
1 cup cream
1/4 lb. butter
1/2 cup all purpose flour
kosher salt to taste
1 tsp white pepper
2 bay leaves
1 Tbsp. parsley, roughly chopped
1 Tbsp. thyme, roughly chopped
1 Tbsp. basil, roughly chopped

Kid (with grown up help, if needed): Roughly chop the parsley, thyme, and basi by cutting them up with scissors. 

Grown-up (with kid help, if needed): Roast the Roma tomatoes, rehydrate the sun-dried tomatoes, cut up the onion, garlic, and celery. 

Grown-up: Melt butter in large pot. Older children can help saute the onion, garlic, and celery until they're soft with no color. Gently sprinkle in the flour and stir until mixed in thoroughly. Then add the tomato paste and stir until mixed. Add the stock and rehydrated-tomato liquid and bring to a boil, stirring constantly. Add the remaining ingredients except for the cream and simmer for for 30 minutes. Stir in the cream and simmer for 10 more minutes. 

Grown up: Pour the liquid into a mixer.

Kid: Push the button that lets you puree the liquid until the roasted tomatoes are completely broken down and mushed together. 

Grown up: strain the pureed mixture through a cheesecloth or chinois, pressing to remove all liquid. Season to taste with salt and pepper and add up to 4 Tbsp. of softened butter to thicken the soup. 

Kid and grown-up: Slurp it up with your grilled-cheese sandwich and milk!

Makes 4 servings.  Can be cooled and refrigerated so that it can be eaten later!

Greek Pasta Toss

Combine one 9 ounce package cooked refrigerated tortellini, one 15 ounce can drained cannellini beans, 3/4 cup crumbled garlic-and-herb flavored feta cheese and 2Tbsp oil in skillet. Cook over medium-high heat until cheese beings to melt. Add 1 cup chopped tomato; cook 1 minute more. Season with salt and pepper to taste. Serve over 4 cups fresh spinach.