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SECTION E
TIMESONLINE.COM
TECHNOLOGY E4
FUNNIES: THE STORIES,
CONTINUED E5
SUNDAY, SEPTEMBER 6, 2015
cook
this
with SHEREEN
WHAT
MAKES
A HOT
PEPPER
HOT?
mind
&body
SHAPE UP WITH OUR BEAVER COUNTY HEALTH
GURUS, JOLINE ATKINS AND RICK DAMAN.
JOIN THE CONVERSATION OR ASK QUESTIONS
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WIKIMEDIA COMMONS
Food as fuel
has endless
health benefits
By Rick Daman
For The Times
Joline Atkins
Rick Daman
SHAPE UP WITH JO
more online
The Times new video
series You Dont Know
Squat features fitness
tips from Rick Daman at
timesonline.com.
pizza, slamming down a
large handful of chocolate
chips, opening that bag of
Doritos, driving through
the nearest fast-food joint
to get that greasy burger,
and the list goes on and
on. All of these pleasure
eating habits have zero
health benefits.
This falls under the bad
habits category. Bad habits
RICK, PAGE E3
food
1 tablespoon butter
1 cup low-fat plain
Greek yogurt
1/2 teaspoon vanilla
extract
1 tablespoon honey
Heat the oven to 400 F. Use a melon baller to carve out the core
of each apple, but leave about 1/2 inch at the bottoms (dont scoop
all the way through).The goal is to create about a 1-inch-wide cavity down the center of each apple. Set aside.
In a medium bowl, mix together the sugar, walnuts, oats, cinnamon,
nutmeg and ginger. Break apart the butter and mash it into the
sugar mixture with a fork until well incorporated. Divide the mixture among the apples, spooning it in and packing it tightly into the
cavity of each apple. Arrange the apples in a baking dish, add 1 inch
of water to the bottom of the dish, then cover with foil.
Bake for 25 minutes, then remove the foil and bake for another 20
to 25 minutes, or until a paring knife slides into the apples with no
resistance. Set aside to cool slightly.
Meanwhile, in a small bowl, whisk together the yogurt, vanilla and
honey. Whisk in 1 teaspoon water at a time until the sauce resembles a thick whipped cream. Serve each apple with a quarter of
the yogurt cream drizzled over top or on the side for dipping.
Nutrition information per serving: 240 calories; 80 calories from fat
(33 percent of total calories); 9 g fat (3 g saturated; 0 g trans fats);
10 mg cholesterol; 20 mg sodium; 36 g carbohydrate; 5 g fiber; 26 g
sugar; 7 g protein.
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joline, from e1
continued,
from e1
SOURCE OF HEAT
HOW HOT
IS HOT?
In 1912, Wilbur Scoville
came up with a method for
quantifying pepper heat.
He diluted a pepper and
noted at what dilution
hotness could still be
detected. So a bell pepper
chalks up zero Scoville
units because its not hot
even eaten straight up.
Poblanos are mildly hot
(1,000 Scoville units),
QUELLING
THE FIRE
Sometimes peppers
hotness can, of course, be
downright unpleasant. The
fire can be quelled a
number of ways water
or beer not among them.
Sugary or acidic compounds can moderate the
heat, which makes a case
for eating something sweet
and sour along with
something fiery. Capsaicins
are fat-soluble, so the
quickest way to turn down
the heat is to shove some
fatty food into your mouth.
Milk protein also quells
the fire, making full-fat
dairy products useful to
have on hand. Thus the use
of sour cream and avocado
in Mexican cuisine, yogurt
in Indian cuisine and
coconut in Thai cuisine.
The Associated Press
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