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HOUSTON DAILY JOURNAL Got the remote? Got popcorn? Good news for junk food addicts: popcorn is good for you By CHARLOTTE PERKINS Journal Lifestyle Editor If watching TV just doesn’t feel right without something to munch on, it’s time for popcorn. You know those whole grains you keep hearing so much about? The ones that the Food Pyramid folks want you to eat? Popcorn is one of them. According to the Popcorn Board, a non-profit organi zation dedicated to boost ing popcorn as a healthful treat, it’s not only a whole grain food which makes it a high-quality carbohydrate source, but it’s a good source of fiber. This means it takes longer to chew and makes you feel full longer. Studies have shown that whole grains may help reduce the risk of developing many major diseases includ ing heart disease, choles terol, diabetes, obesity and certain cancers. Compared to many snack foods, popcorn is also low in calories. Air-popped popcorn provides only 30 calories per cup. When oil-popped, it con tains only 55 calories. Even drizzled lightly with butter, it’s only 90 to 120 calories per cup. So make a big bowl and dig in. If you have time during the commercials and you want to make that popcorn memora ble, try some of these recipes from the Popcorn Board. Bombay Popcorn 8 cups popped popcorn, warm Jx 1 w rSw .. '■' • i sfAk*M J* &Bt ' v c .^s., ' ' :;, • ~ ?; Jyp <§St 4 "-«--r*f *v* Hot Wasabi Popcorn, Cajun Com and Bombay Popcorn Great Deals Free AD for items under SSO Call 987-1823 for details . ''.'Vrn. -i- vl; ' "* 1 r ' zMI A* SKaa’wSOKaSSaSBKSSW **> .A ! ■■■■ if W . tv. & -in 4 # f . A tit !■ * I * V#-{ u • Jt A bow/ of popcorn. 3 tablespoons butter or margarine 2 teaspoons curry pow der or hot curry powder 1/2 teaspoon kosher salt 1/2 teaspoon sugar 1/2 cup toasted coconut, golden raisins or sliced almonds, optional Place popcorn in a large bowl. Microwave butter 20 sec onds or until melted; stir in curry powder until well blended. Drizzle seasoned butter over popcorn and stir to dis- Angelina's Italian Garden Cafe' is introducing a BRAND NEW dinner menu. Look for our new evening Featured Specials including our NEW desserts. We have a new varied wine selection! Reservations Available 987-9494 tribute. Sprinkle with salt, sugar and optional ingredients; stir gently until blended. Hot Wasabi Popcorn 8 cups popped popcorn, warm 3 tablespoons butter or margarine 2 teaspoons prepared wasabi 1/2 teaspoon kosher salt 1/2 teaspoon sugar, optional I 1500 Sam Nunn Blvd. Exit 136 s (\ext to Quality Inn) & „1 FOOD I $ * j Jw'd&h l jll&alfe-iJwij ' tW,. | M|Wy , JUhSW HHHp {' ' -i fi| x JapgjjßP 5 ' . -,r i; Oft I P : ‘ ’frife ~ -.;• p - •■.- jr | -. .■■■•' tik ,&Jsfc- ' tHL sp}" .*■ ** Popcorn Board Caramel Almond Popcorn Clusters. Place popcorn in a large bowl. Microwave butter 20 sec onds or until melted; stir in wasabi until well blended. Drizzle wasabi butter over popcorn and stir to distrib ute. Sprinkle with salt and sugar, if desired, and stir again. Cajun Corn 2 1/2 quarts popped popcorn 1/4 cup butter, melted 1 teaspoon paprika 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1 teaspoon lemon pep per Pour butter over warm popcorn. Combine remaining sea sonings and sprinkle over popcorn; toss to mix. Bake in 300-degree Fahrenheit oven for crispy mßHite Cif^ is Now Serving A arn> V > lam-2pm /V/V/V/V IV WWWWWWIV IV IV IV IV V IV V Fri & Sat Nights ALL YOU CAN EAT M&T MEATS Seafood Buffet I Black Angus Steaks IVIVIVIVIVIV/VIVIVM/WIVIV //V/*V**A**V Sunday Lunch Buffet 1 iam-2pm DOWNTOWN UNADILLA 478-627-3499 1 445 Front St. f Popcorn Board WEDNESDAY, SEPTEMBER 6,2006 ♦ popcorn. Tex Mex Mix 2 quarts popcorn popped in oil 2 teaspoons ground chili powder 2 teaspoons paprika 2 teaspoons ground cumin 1 cup cubed Monterey Jack cheese (about 1/4 inch cubes) Keep popped popcorn warm. Mix seasonings together and toss with popcorn. Add cheese and mix thor oughly. Caramel Almond Popcorn Clusters 10 cups freshly popped popcorn 2 cups whole almonds 1 cup firmly packed light brown sugar 1/2 cup butter or mar garine 1/4 cup light corn m si Popcorn Board syrup 2 teaspoons vanilla 1 teaspoon almond extract 1/2 teaspoon baking soda Preheat oven to 225 degrees. Spray 15 x 10 baking sheet with non-stick spray. Mix popcorn and almonds in large bowl. * Combine brown sugar, butter and corn syrup in medium saucepan. Over low heat, stir mix ture until sugar dissolves. Increase heat to high and boil 5 minutes. Remove from heat; stir in vanilla, almond extract and baking soda. Pour over popcorn and almonds, immediately stir ring gently to coat. Pour mixture onto prepared bak ing sheet, spreading evenly. Bake for 1 hour in preheat ed oven. Cool completely. Break into pieces and store in airtight container. Yield: 20 pieces 5C