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TUESDAY, MARCH 8, 2022
THE OBSERVER & BAKER CITY HERALD — B3
Wish your dog could live longer? Researchers
found a drug that might help, study says
By ALISON CUTLER
The Charlotte Observer
Want your four-legged
canine friend to live a few
years longer? Researchers
are working to make that
happen with a pill.
The Dog Aging Project
out of the University of
Washington is on a mis-
sion to fi nd the inner
workings of the aging pro-
cess in dogs and learn how
to slow it down.
The initiative com-
bines the eff orts of dog
owners, veterinarians and
researchers to tackle one
of dog owners’ greatest
grievances — the short life
span of man’s best friend,
according to its website.
The Dog Aging Project
— established in 2018 —
is moving forward with its
second phase of research
by completing enrollment
for dogs, according to a
February news release.
Since dogs age roughly
seven times the rate of
humans, the window for
understanding how dogs
age and develop disease
is signifi cantly smaller,
according to the study
published on Feb. 2 in
Nature. The study also
includes researchers at
the Texas A&M Univer-
sity College of Veterinary
Medicine & Biomedical
Sciences.
The next phase of the
project will introduce a
clinical trial of a drug that
might help slow down
age-related ailments in
dogs, helping them live
longer, according to the
project.
“Rapamycin (is) an
immunosuppressive med-
ication that has been used
in humans for decades,”
the news release said.
“At lower doses, rapa-
mycin has been shown to
increase lifespan, improve
heart and cognitive func-
tion, and reduce age-re-
lated disease incidence in
laboratory species.”
Now, researchers think
it may benefi t dogs, too.
So they’re putting it to the
test.
The project exam-
ining dog’s aging process
and how rapamycin may
impact it will last at least
10 years, according to the
release. More than 32,000
dogs have been enrolled
so far.
If an owner consents
to participate in the clin-
ical trial, their dog will be
given either a placebo or
the rapamycin to take over
time and will have their
data recorded annually.
“Relatively little is
known about what consti-
tutes normative aging in
dogs,” Dr. Kate Creevy,
lead author and Dog Aging
Project chief veterinary
offi cer, said in the news
release. “Our data will
give veterinarians and sci-
entists the tools to assess
how well a specifi c dog
is aging and set the stage
for studies on the determi-
Dreamstime-TNS
The Dog Aging Project out of the University of Washington is on a
mission to fi nd the inner workings of the aging process in dogs and
learn how to slow it down.
nants of normative aging.”
The drug trial won’t be
the only part of the study,
according to the release.
Veterinarians who partici-
pate will submit fur, fecal,
urine and blood samples
of select, enrolled partici-
pants to help the team fi nd
aging milestones in dogs.
Dog owners can visit
the project’s website for
more information on the
study, or how to enroll
dogs. Dog owners must
fi ll out a survey and take
cheek swabs of their pets
for DNA sampling.
2 tablespoons rice wine (shaoxing)
or dry white wine, optional
1 cup chicken stock
1 tablespoon toasted sesame oil
1 tablespoon corn starch mixed
with 1 tablespoon water
Notes: Use your favorite stir-fry
recipe or try this one.
• This recipe was made with an
8-inch square waffl e maker.
WAFFLES
Continued from Page B1
WAFFLED
FALAFEL
Yield: 4 servings
1/3 cup vegetable oil, plus more
for brushing waffl e iron
2 tablespoons chopped
fresh cilantro
2 tablespoons all-purpose fl our
2 tablespoons chopped
fresh parsley
1 teaspoon baking powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 large egg whites
2 cloves garlic, halved
1 (15-ounce) can chickpeas
(garbanzo beans), rinsed
4 pita breads, halved
Your choice of chopped lettuce,
sliced tomato, cucumbers,
chopped sweet onion,
pickles and hard-boiled
eggs, for topping
1/4 cup tahini OR 1/4 cup
hummus thinned with water
Note: This recipe was made with
an 8-inch square waffl e maker.
1. Combine the oil, cilantro,
fl our, parsley, baking powder,
cumin, salt, coriander, cayenne,
egg whites, garlic and chickpeas
in a food processor and process
until smooth.
2. Lightly brush the top and
bottom of the waffl e iron with
oil. Fill the waffl e iron about
three-quarters of the way full
(some waffl e iron should be
showing). Close the lid gently and
cook until the falafel is golden
brown and fi rm in the center,
about 3 to 5 minutes. Repeat with
the remaining mixture.
3. Stuff each pita half with
falafel. Add your choice of
toppings and drizzle with tahini or
thinned hummus.
Per serving: 555 calories; 30 g
fat; 16 g saturated fat; no choles-
terol; 17 g protein; 62 g carbohy-
drate; 4 g sugar; 11 g fi ber; 1,271
mg sodium; 204 mg calcium
— Recipe by the Food Network
Kitchen
WAFFLED EGGS
WITH CHEESE
SAUCE
Yield: 4 servings
1/2 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped green pepper
3/4 cup sliced mushrooms
1 cup half-and-half
1 tablespoon all-purpose fl our
1/4 teaspoon salt, plus
more for eggs
1/2 cup shredded sharp
cheddar cheese
8 eggs
Black pepper
Note: This recipe was made with
an 8-inch square waffl e maker.
1. Melt butter in a skillet over
medium-high heat. Add onions,
green pepper and mushrooms
and sauté until onions are trans-
lucent, peppers are softened and
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Stir-fried chicken with waffl ed rice, made in a waffl e maker.
mushrooms are giving off liquid,
about 3 to 5 minutes. Set aside.
2. Meanwhile, stir together
half-and-half, fl our and salt in a
small saucepan and bring to a boil
over medium-high heat, stirring
constantly. Add cheese and stir
until completely melted. Remove
from heat and keep warm.
3. Preheat a well-greased waffl e
maker. Beat 2 of the eggs, season
with salt and pepper to taste, and
pour into the waffl e maker. Close
and cook until golden yellow and
set, 1 to 2 minutes. Remove and
repeat with remaining eggs.
4. To serve, top waffl ed eggs
with the onion-mushroom-green
pepper mix and cheese sauce to
taste.
Per serving: 320 calories; 23
g fat; 11 g saturated fat; 413 mg
cholesterol; 19 g protein; 9 g
carbohydrate; 5 g sugar; 1 g fi ber;
434 mg sodium; 248 mg calcium
— Recipe by Daniel Neman.
Cheese sauce recipe by Taste of
Home
WAFFLED
CHOCOLATE
CHIP COOKIES
Yield: 12 servings
1 1/4 cups all-purpose fl our
1/2 teaspoon baking soda
1/2 teaspoon fi ne salt
1/3 cup packed light-brown sugar
1/3 cup granulated sugar
8 tablespoons (1 stick) butter,
at room temperature
1/2 teaspoon vanilla extract
1 large egg
1/2 cup semisweet
chocolate chips
Note: This recipe was made with
an 8-inch square waffl e maker.
1. Whisk together the fl our,
baking soda and salt in a medi-
um bowl. Beat the sugars and
butter in another bowl with an
electric mixer on medium-high
speed until light and fl uff y, about
5 minutes. Beat in the vanilla and
egg until incorporated. Adjust
the speed to medium low and
add the fl our in 2 batches, mixing
after each one until incorporated.
Stir in the chocolate chips. If you
have time, refrigerate the dough
for at least 30 minutes.
2. Preheat a waffl e iron to me-
dium-low. Generously spray the
top and bottom of the waffl e iron
with nonstick spray. Meanwhile,
form the dough into 1½-inch
balls. Working in batches, place 1
dough round onto each section
of the waffl e iron, close gently
and cook until golden brown, 3
to 6 minutes.
3. Serve warm or store in an
airtight container at room tem-
perature for up to 1 day.
Per serving: 211 calories; 11
g fat; 7 g saturated fat; 36 mg
cholesterol; 3 g protein; 27 g car-
bohydrate; 16 g sugar; 1 g fi ber;
158 mg sodium; 11 mg calcium
— Recipe by Food Network
Kitchen
WAFFLED
MARGHERITA
PIZZA
Yield: 3 servings
2/3 cup canned pureed tomatoes
2 tablespoon extra-virgin
olive oil, plus more for
brushing dough
Generous 2/3 teaspoon salt
4 to 6 fresh basil leaves,
plus more for garnish
1 small garlic clove,
sliced very thin
All-purpose fl our, for dusting
12-ounce ball of pizza dough,
divided into thirds
3/4 cup shredded
mozzarella cheese
Parmesan, for sprinkling
Note: This recipe was made with
an 8-inch square waffl e maker.
1. Stir together the tomatoes,
olive oil, salt, basil and garlic. Let
sit at room temperature to give
the fl avors time to meld, about
1 hour.
2. Preheat a waffl e iron to
medium high. Lightly dust a
clean work surface with fl our
and roll out one-third of the
pizza dough into a 6-inch round.
Brush one side with olive oil and
place oiled-side down on the
waffl e iron, then brush the other
side. Close the iron (don’t press
down) and cook until golden
and cooked through, about 2
to 4 minutes. Repeat with the
remaining dough.
3. Meanwhile, heat the tomato
sauce until hot. Spread each
pizza with sauce and mozzarella
(you might not use all of the
sauce). Place one pizza back on
the waffl e iron and hold the top
of the iron just over the cheese
until melted, 1 to 2 minutes.
Remove and garnish with basil
leaves, drizzle with olive oil if de-
sired and sprinkle with Parmesan.
Repeat with the other pizzas.
Per serving: 506 calories; 12
g fat; 2 g saturated fat; 6 mg
cholesterol; 14 g protein; 77
g carbohydrate; 5 g sugar; 4 g
fi ber; 1,065 mg sodium; 396 mg
calcium
— Adapted from a recipe by
the Food Network Kitchen
STIR-FRIED
CHICKEN WITH
WAFFLED RICE
Yield: 4 servings
For the waffl ed rice
1 cup rice
2 tablespoons toasted sesame
oil, plus more for brushing
2 tablespoons toasted
white sesame seeds
2 teaspoons white rice vinegar
2 teaspoons granulated sugar
1 teaspoon salt
2 eggs, beaten
For the stir fry (see
note)
1 tablespoon vegetable
oil (not olive oil)
3/4 cup chopped onion
2 small garlic cloves, minced
2 teaspoons minced ginger
1 red or green bell
pepper, chopped
1 1/2 cups chopped bok choy
2 boneless, skinless chicken
breasts, diced
2 tablespoons soy sauce
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1. Make the waffl ed rice: If
you have time, put the rice in a
medium pot, cover with water
by a few inches and stir until the
water becomes cloudy. Strain in
a strainer and repeat a few times
until the water remains clear.
2. Put the rice in a medium pot
with 1 1/2 cups water. If you have
time, let soak 30 minutes. Bring
to a simmer, cover, reduce heat to
low and cook undisturbed until
all the water is absorbed, about
15 minutes. Remove from the
heat and let sit, covered, for 15
minutes. Uncover and fl uff with a
fork. Stir in 2 tablespoons sesame
oil, sesame seeds, vinegar, sugar
and salt. Let cool completely; the
rice can be refrigerated up to 1
day ahead of serving.
3. Preheat a waffl e iron to
medium high. Generously brush
the top and bottom with sesame
oil. Stir the eggs into the cooled
rice. Evenly spread about 1/4 of
the rice mixture in the waffl e iron.
Close and cook until the rice is
golden in spots and can be easily
lifted out with a spatula, 2 to 4
minutes. Repeat with the remain-
ing rice mixture, and set aside.
4. Make the stir-fried chicken:
Heat a skillet or wok over high
heat. Add vegetable oil. When it
shimmers, add onion, garlic and
ginger, stirring constantly. After 1
minute, or if garlic starts to burn,
add bell pepper and bok choy. Stir
fry until bok choy is wilted and
bell pepper is softened, about 2 to
3 minutes.
5. Add chicken, soy sauce and
optional rice wine and cook,
stirring frequently, until chicken
is light golden brown on all sides.
Add chicken stock and simmer
until reduced by one-third. Stir
in 1 tablespoon sesame oil. Stir
together corn starch and water;
add and cook until liquid thickens
to desired texture.
6. Serve stir-fry over rice waffl es.
Per serving: 536 calories; 19
g fat; 6 g saturated fat; 157 mg
cholesterol; 29 g protein; 59 g
carbohydrate; 9 g sugar; 2 g fi ber;
1,009 mg sodium; 62 mg calcium
— Recipe by Daniel Neman.
Waffl ed rice recipe by Food
Network Kitchen
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