Daily Independent (Ashland, KY)


October 2, 2012

Popcorn’s a dieter’s friend; use coffee to flavor beef

ASHLAND — A new study shows popcorn as a snack can be a great help to dieters.

Nutrition Journal published research online that says those who snacked on popcorn felt less hungry and ate fewer calories than those who snacked on potato chips.

That makes sense, as popcorn is a whole grain snack.

Other details from the study:

‰This study compared short-term satiety from two common snack foods – low fat popcorn and potato chips

‰Researchers looked at the effect of snacking on hunger, satisfaction, and amount of food consumed at the participants’ next meal

‰Participants were given either one cup of popcorn (15 calories), six cups of popcorn (100 calories) or one cup of potato chips (150 calories) as a snack to compare feelings of hunger and satiety

‰Participants expressed less hunger, more satisfaction and less desire to eat after six cups of popcorn compared to all other treatments

‰Participants consumed fewer combined calories (from the snack plus meal) after the popcorn snack than after potato chips.


Remember to submit your recipes for next week’s column celebrating desserts.

National Dessert Day is Oct. 14, so readers are invited to send their favorite dessert recipe. I will publish the recipes on Oct. 9 (in time for you to make the ones that sound most appealing) and everyone who submits a recipe will be entered in a drawing, the prize being “Taste of Home Baking,” a cookbook with numerous tips and guidelines for the avid baker.

Submit online by emailing your recipe to lward@dailyindependent.com; fax to (606) 326-2678; mail to Recipes, P.O Box 311, Ashland, KY, 41101; or drop it off in person at our offices at 224 17th St. You’ll be entered for the drawing just once, no matter how many recipes you submit. I must receive your recipe by Wednesday, so don’t delay.


When you think about Nestle, you think about chocolate.

However, the company has a wide variety of recipes online and has recently highlighted a few using coffee to season beef.

The following was tagged as a favorite marinade by its male contributor (I note that the contributor is male only because men tout their love of beef so frequently, but there are some women who are fans of steak — I certainly am!)


1 1/2 teaspoons butter

2 tablespoons sesame seeds

1/2 onion, chopped

2 cloves garlic, finely chopped

2 teaspoons Nescafe Clasico Instant Coffee Granules, dissolved in 1 cup hot water

1/3 cup soy sauce

1 teaspoon MAGGI Granulated Chicken Flavor Bouillon

1 teaspoon ground black pepper

1 tablespoon balsamic vinegar

1 tablespoon olive oil

1 tablespoon packed brown sugar

1/2 teaspoon ancho chile powder

2 pounds skirt steak, cut into 4 pieces

Lime wedges for garnish

Melt butter in large skillet over medium heat. Add sesame seeds; cook, shaking pan occasionally, until seeds are toasted and become fragrant. Add chopped onion; cook, stirring frequently, until onion is tender. Remove from heat; let cool.

Place sesame and onion mixture in a blender. Add garlic, coffee mixture, soy sauce, bouillon, pepper, vinegar, oil, sugar and chile powder; cover. Blend for 30 seconds.

Place steak pieces in a large freezer bag; carefully pour in mixture. Seal; gently shake the bag to cover steaks in marinade. Refrigerate for 12 hours.

Preheat grill. Lightly oil grill rack.

Grill steaks for about 5 minutes per side. Remove from heat; let meat rest for 5 to 10 minutes. Slice meat against the grain.

Serve with a squeeze of lime juice.


2 racks (about 4 pounds total) baby back ribs

2 1/2 teaspoons packed brown sugar

1 1/4 teaspoons Nescafe Taster’s Choice House Blend 100% Pure Instant Coffee Granules or Nescafe Clasico Pure Instant Coffee Granules

1 1/4 teaspoons sea or kosher salt

1 1/4 teaspoons garlic powder

1 1/4 teaspoons ground coriander

3/4 teaspoon freshly ground black pepper

1/4 teaspoon Nestle® Toll House® Baking Cocoa

1 teaspoon vegetable oil

1 bottle (12 fluid ounces) amber ale or 1 1/2 cups dry red wine

Fit rack inside large roasting pan or rimmed baking sheet. Using knife, remove membranes from bone side of ribs (this step is very important for tender ribs). Pat ribs dry with paper towel; place on rack with meat side up.

Combine sugar, coffee granules, salt, garlic powder, coriander, pepper and cocoa in coffee or spice grinder; cover. Process until smooth. Lightly rub ribs with oil. Sprinkle with rub mixture, pressing gently to help it adhere to the ribs. Let stand at room temperature for no more than 1 hour.

PReheat oven to 250° F. Pour beer into bottom of roasting pan. Cover pan with foil; bake for 4 to 5 hours (this will be long enough for the meat to be very tender, but not falling off the bones). Preheat grill. Grill ribs over medium flame, turning once, for 5 minutes.

TIP: Double or triple the spice rub and store in a tightly sealed container in a cool, dry place. It will remain fresh for up to 1 month. Use 2 to 3 teaspoons rub per pound of meat. Rub is also great on pork chops, pork tenderloin, skinless chicken breasts and salmon fillets.


To go all-out for a dinner, serve steak and shrimp.

Don’t be scared of cooking shrimp. It cooks quickly and it’s not difficult if you have a little guidance.

This Nestle recipe couldn’t be simpler.


1/3 cup lime juice

1 tablespoon MAGGI Seasoning Sauce

1 tablespoon soy sauce

1 pound raw large shrimp, peeled and deveined

2 tablespoons butter or margarine

1 tablespoon chopped fresh parsley

Hot cooked rice (optional)

Combine lime juice, seasoning sauce and soy sauce in large bowl. Add shrimp; stir to coat. Cover; refrigerate for 30 minutes.

Melt butter in large skillet over medium-high heat. Add shrimp; cook, stirring occasionally, for 3 to 4 minutes or until shrimp are pink. Sprinkle with parsley before serving. Serve over rice.


While I don’t claim to be an expert cook, I do like to cook and love to eat. Readers are encouraged to send questions about food and cooking; I’ll try to find the answers. Also, if you’re looking for a specific recipe, send your request, or if you can offer a recipe to someone looking for something specific, please send email to lward@dailyindependent.com.


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