Apr 3, 2023
This simple fry sauce makes an amazingly delicious dipping condiment for anything from fries to fish, veggies, and other seafood.
Prep time: 5 minutes • Makes: 3 cups
INGREDIENTS
- 16 ounces mayonnaise
- 2 tablespoons tomato paste or ketchup
- 2 tablespoons melted butter
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 tablespoon smoked paprika
- 1/4 cup water
- 3 tablespoons sugar (use less if you use ketchup instead of tomato paste as an ingredient)
- Hot sauce, cayenne pepper, red chili flakes, optional
DIRECTIONS
- Add all the ingredients to a medium bowl or a small food processor. Stir or blend to combine.
- Check the seasoning and adjust to taste. Note: For a spicier sauce, add some hot sauce, cayenne pepper, or chili flakes to taste.
- Pour the yum yum sauce into an airtight container and allow it to sit overnight in the refrigerator for best results. Stores well for up to two weeks.
Mar 29, 2023
These homemade lemon curd cookies are soft, melt-in-your-mouth buttery, and lemony. Use an egg-shaped cookie cutter to make these spring sweets for a festive Easter treat.
Prep Time: 1 hour • Cook Time: 10 minutes • Total Time: 1 hour 10 minutes
INGREDIENTS
- 7 oz unsalted butter, softened
- 2 ¼ cups all-purpose flour
- ¾ cup + 1 tablespoon powdered sugar
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon
- ½ cup homemade or store-bought lemon curd
DIRECTIONS
- Line two baking sheets with parchment paper or silicone baking mats and set them aside.
- In a medium bowl, place the butter, then put in the powdered sugar, lemon zest, and vanilla extract.
- Add the flour and mix the ingredients with a spatula until the cookie dough comes together. Using your hands, mix the dough until completely combined.
- Divide dough in half and half again and pat each half into a disc. Wrap one half in plastic wrap and chill in the fridge until ready to use.
- Roll out the other dough disc to about ¼-inch thick. Using a 3-inch round or egg-shaped cookie cutter, cut out cookies. Gather the scrap dough, roll, and repeat until you have 15 pieces. Place the cut-out cookies onto a lined baking sheet spaced about 1 and ½ inches apart. Chill in the refrigerator for 30 minutes.
- Preheat the oven to 350°F.
- While the first half of the cookies are chilling, cut 15 rounds from the remaining dough and transfer to a baking sheet. Using a smaller cookie cutter (1-inch round) cut out the center of each piece. Chill for 15 minutes while you bake your first batch of cookies in the preheated oven for about 10 minutes. Do not overbake.
- Remove from the oven, cool the cookies on the baking sheet for about 10 minutes, and then carefully transfer the cookies to a wire rack to cool completely. Repeat for the second batch.
- Dust the cooled cookies that have the cutout centers with powdered sugar. Then fill each larger, whole cookie round with one teaspoon of lemon curd. Gently place and press the cookies with the cutout center on top. Repeat until you have about 15 cookies.
- Store the cookies in an airtight container in the fridge for up to 5 days. Let come to room temperature before eating.
Mar 29, 2023
These easy layered desserts take minimal preparation and, for the most part, use store-bought or ready-made ingredients.
Cookie Dough Trifle
Layers of cookie dough, chocolate pudding, whipped cream, and chocolate chip cookies come together to make this crave-able trifle dessert.
INGREDIENTS
- 4 cups cold whole milk
- 2 (5.9-ounce) pkgs chocolate pudding mix
- 3 cups Nestle Tollhouse Edible Cookie Dough
- 2 pkg. Cool Whip, thawed
- 1 cup mini chocolate chips
- 12 chocolate chip cookies, like Chips Ahoy
DIRECTIONS
- In a large mixing bowl, whisk the chocolate pudding mix and whole milk together according to the package instructions and place in the fridge to chill for 5 minutes.
- Spoon a layer of cookie dough into a large trifle or serving bowl. Make the whipped cream layer: Mix chocolate chips and Cool Whip. Pour ⅓ of the mixture on top of the cookie dough in the trifle dish. Top whipped cream layer with a layer of chocolate chip cookies.
- Spoon half of the chocolate pudding mixture on top of the cookies, smoothing to create an even layer.
- Repeat layers until you’ve reached the top of the dish finishing with a whipped cream layer.
- Refrigerate for at least 2 hours, to soften the cookie layers. Top with chocolate chips and crumbled cookie pieces before serving.
Banana Pudding Trifle
Banana Pudding Trifle is a showstopper dessert perfect for gatherings. With layers of bananas, mixed in with pudding topped with homemade whipped cream and vanilla wafers, this is a must-make dessert.
INGREDIENTS
- 1 (14-oz.) can sweetened condensed milk
- 1 1/3 cups whole milk
- 1 (5.1-oz.) package instant vanilla pudding mix
- 3 cups heavy cream
- 1 tsp. pure vanilla extract
- 1 (11-oz.) box vanilla wafer cookies
- 4 bananas, sliced into coins
- 2 tsp. granulated sugar
- 1 package Baker’s White Baking Chocolate
DIRECTIONS
- In a large bowl, whisk condensed milk, whole milk, and pudding mix, breaking up any lumps. Refrigerate until set, about 5 minutes.
- Meanwhile, in another large bowl, using a handheld mixer on medium-high speed beat cream and vanilla until stiff peaks form, 2 to 3 minutes. Set aside half of the whipped cream for serving. Fold the remaining whipped cream into the milk mixture.
- Cover the bottom of a 3-quart trifle dish with wafers. Top with one-third of the pudding mixture. Cover with another layer of wafers. Top with an even layer of banana slices. Continue to layer pudding, wafers, and bananas until you reach the top, ending with a final layer of pudding. Set aside remaining wafers for serving.
- Refrigerate for at least 3 hours or up to overnight.
- Add granulated sugar to reserved whipped cream and stir to combine. Dollop on top of banana pudding. Garnish with bananas, white chocolate curls (if desired), and wafers. Serve.
Carrot Cake Trifle
Luscious layers of carrot cake, and cream cheese whipped topping make this carrot cake trifle a must for Easter.
INGREDIENTS
- 1 box Betty Crocker carrot cake mix prepared according to package directions for a 9×13-inch cake
- 8 ounces cream cheese softened
- 3/4 cup butter softened
- 3 1/2 cups powdered sugar
- 1 tablespoon vanilla
- 16 ounces Cool Whip
- 1 cup chopped walnuts
Strawberry “Carrots”
- 1 pkg. (4-ounce) Baker’s White Baking Chocolate
- Orange food colouring dye (or use 1 part red, 2 parts yellow colouring)
- 8 strawberries, washed, stems left on, completely dry, and at room temperature
DIRECTIONS
- Prepare the carrot cake and bake according to the package directions for a 9×13 cake. Allow the cake to cool, then cut it into cubes.
- Using an electric mixer, mix the butter and cream cheese, scraping down the sides as needed until the mixture is light and fluffy; about 2-3 minutes. With the mixer on low speed, add the powdered sugar, ½ a cup at a time, until it is thoroughly mixed. Add the vanilla and beat the frosting on medium speed for about 2 minutes. Gently fold in the Cool Whip until it is completely mixed in.
- In a trifle dish or glass dish, place down a layer of cake, then a layer of the cream cheese mixture. Sprinkle walnuts on top of the cream cheese. Repeat the layers until your trifle dish is full, ending with the walnuts on top.
- Refrigerate until serving. Garnish with Orange White Chocolate Strawberry “Carrots”, if desired.
Orange White Chocolate Strawberry “Carrots”
- Using a double boiler, heat 1–3 inches of water in the uncovered bottom pot. Do not put the top pot over the water until the water reaches a low simmer. Once the water is simmering, put the chocolate into the top portion of the double boiler. Place this container on top of the simmering pan. The indirect heat from the steam will warm the chocolate slowly, keeping it below seizing temperature. Note: If using baking chocolate, break it into small pieces of roughly equal size. Make sure your hands are completely dry. Any moisture could ruin your chocolate.
- Add the food colouring. Note: Liquid dye is less likely to cause seizing if added right away before the chocolate melts.
- Keep the heat on the lowest setting, or turn it off completely if melting a small batch of chocolate. Stir slowly and constantly until smooth, then remove from heat. Note: White chocolate burns very easily, and should never get above 115ºF.
- Line a baking sheet with parchment paper.
- Holding the top/ greens of the strawberry, dip it into the chocolate, and coat completely up to the leaves. After dipping carefully place each strawberry on the baking sheet leaving space between each strawberry so they don’t touch. Drizzle the remaining chocolate over the strawberries.
- Allow 10 minutes or so for the chocolate to harden fully. Store in an airtight container. Serve as a garnish for the Carrot Cake Trifle.
These cute bunny ear desserts are filled with layers of coconut cake, fresh berries, coconut, and creamy pudding, and topped with bunny faces.
Bunny Ears Mason Jar Trifle
This fun, layered trifle is perfect for kids!
INGREDIENTS
- 1 pkg. yellow cake mix
- 2-2/3 cups Baker’s Angel Flake Coconut (7-oz. pkg.), divided
- 1-1/4 cups cold milk, divided
- 1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1/4 cup powdered sugar
- 1 tub (8 oz.) Cool Whip Whipped Topping, thawed
- Oval-shaped cookies (Palmier, Milano, Biscoff, Vienna)
- Marshmallows
- Chocolate chips
- Fresh berries or cherries
DIRECTIONS
- Preheat the oven to 350°F.
- Prepare the cake mix as directed on the package for 24 cupcakes, stirring 2/3 cup coconut, 1/4 cup milk, and dry coconut pudding mix into batter before pouring into prepared baking pans. Bake according to package instructions. Remove from oven and cool the cakes for 10 minutes. Remove from pans and transfer to wire racks to cool completely.
- Meanwhile, beat the vanilla pudding mix, sugar, and remaining milk in a large bowl with a whisk for 2 minutes. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to assemble the trifles.
- Cut and stack cake layers in the mason jars, filling with layers of heaping spoonfuls of the pudding mixture and sprinkling the remaining coconut and berries throughout. Top the jars with the remaining pudding mixture. Press the remaining coconut into the pudding mixture.
- Using oval cookies, and marshmallows, make a bunny face on the top of each mason jar. You can use chocolate chips for the eyes. Refrigerate for at least 1 hour before serving.
Mar 20, 2023
By Stephanie Simons,
Head Pharmacist,
Lindo’s Pharmacy, Devonshire
Women’s health differs from that of men in many unique ways.
Every March, we celebrate Women’s Month and the efforts, achievements, and force of womankind. However, amongst this applause is an equally important campaign for equality – a goal that unfortunately remains elusive in the US and worldwide. From pay to domestic labour, the imbalance between men and women is still rife throughout society – and healthcare is far from exempt.
A lack of research
So why are women facing inequality when it comes to their health? A key reason is research. Women’s health remains highly unresearched which, in turn, results in poorer health outcomes.
Throughout history, the majority of research and drug trials have been conducted on male participants on the (inaccurate) assumption that women are simply ‘smaller men’. Even when women have been included, they have only participated in tests during the early follicular phase of their menstrual cycle, when hormone levels are at their lowest and they are most like men.
As a result, critical drugs, treatments, and cures are not as effective on women – many have even been found to be harmful. Dosages can often be incorrect leading to adverse reactions, and inaccurate diagnoses are far more common. For example, women are 50 percent more likely to be misdiagnosed after a heart attack – unsurprising as they made up only a quarter of participants in core trials for congestive heart failure between 1987 and 2012.
Gynaecological conditions
The Food and Drug Administration (FDA) in fact excluded females of ‘child-bearing potential’ from clinical trials from 1977 through 1993. The fear was that new treatments might harm their fertility, yet this has left a significant gap in the understanding of women’s fertility as well common gynaecological conditions that impact countless women’s lives.
Endometriosis, for example, is thought to impact approximately 11% of women worldwide. This condition causes severe pelvic pain especially during periods or after sex and can be debilitating for those who suffer from it. Despite its life-limiting symptoms, however, it can take up to 8 years for women to be diagnosed and treated.
Similar issues like heavy menstrual bleeding, pregnancy complications, and menopause symptoms can often be overlooked too. Despite the debilitating – and sometimes fatal – impact menopause can have on women’s mental health, it is still difficult for women to access support and medications such as hormone replacement therapy (HRT), often due to a lack of understanding.
A wider impact
As we all know, when your health isn’t great, it can impact widespread areas of your life. With reduced access to effective healthcare, women are therefore placed at a disadvantage in the wider world.
Take the workplace, for example. With less effective treatment, women with health struggles are less able to participate and progress in the working world. This is particularly evident in the large numbers of older women reducing hours or resigning from leadership roles due to insufficient treatment for menopause, thus reducing female representation at senior levels.
What can be done?
The good news? Things are changing. Thanks to campaigns like International Women’s Day, awareness of this disparity is growing, prompting new studies, procedures, and treatments to help address the imbalance and improve women’s access to effective health care.
In the meantime, your pharmacist is here to help. Pregnant? We can provide vital support, advice, and a wide range of helpful products like supplements (try Pregnacare or Materna) to keep your iron levels up) and stretch mark creams like Bio-Oil or Palmer’s Stretch Mark cream. Going through the menopause? We can advise on therapies like HRT and offer cooling products like Estroven, Evening Primrose Oil or Culturelle to help with digestive issues that can arise during this time.
Whatever your gender, we will provide support and advice to help you feel your best. We will do our best to rectify any health inequalities and promote better health care for women in the years to come.
If you are concerned about your health, please contact your GP as soon as possible.
Stephanie Simons is the head pharmacist at Lindo’s Pharmacy in Devonshire. She earned her Bachelor of Science in Pharmacy at Massachusetts College of Pharmacy and has been practicing for over 20 years. She is a registered pharmacist with the Bermuda Pharmacy Council and is a member of the Bermuda Pharmaceutical Association.
Mar 14, 2023
This classic Italian American dish features tender chicken breasts in a tangy, creamy lemon sauce. Serve over pasta, rice, or mashed potatoes.
Prep Time: 5 minutes • Cook Time: 20 minutes • Makes: 4 servings
INGREDIENTS
- 4 boneless and skinless chicken breasts
- 1 lemon, juiced
- 1/4 teaspoon lemon zest
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1/2 cup chicken broth
- 2 garlic cloves, minced
- 1/4 teaspoon garlic powder
- 2 tablespoons capers, drained and rinsed
- 1/2 cup heavy/whipping cream
- Fresh parsley, chopped
- Salt and pepper, to taste
DIRECTIONS
- In a small bowl whisk chicken broth, lemon juice, lemon zest, garlic powder, and capers together. Set aside for later.
- Tenderize chicken by laying breasts between two pieces of parchment paper. Use a smooth side of a meat hammer to pound the meat until it’s about half an inch thick. Evenly sprinkle salt and pepper over both sides of the chicken.
- Add flour to a shallow bowl and dredge chicken into flour, evenly coating on all sides.
- Heat olive oil and 2 tablespoons butter in a large pan. Add coated chicken to the pan and cook for 4-5 minutes on each side. Chicken should be browned and cooked through. Remove from pan onto another plate.
- In the same pan, add 1 tablespoon of butter and minced garlic. Sauté until fragrant, about 1 minute. Add chicken broth and caper mixture to the pan, and whisk the ingredients together, scraping up any browned bits. Reduce the sauce for about 4-5 minutes, whisking often. Add the heavy cream, and whisk until blended. Simmer for another 3 minutes, or until the mixture becomes bubbly. Return the chicken to the pan with the sauce and cook for a further 5 minutes.
- Garnish with fresh parsley and parmesan cheese, if desired, and serve.
Mar 14, 2023
These healthy, gluten-free pancakes are quick and easy to make.
Prep Time: 15 minutes • Cook Time: 10 minutes • Total Time: 25 minutes • Makes: 2 servings
INGREDIENTS
- 2 ripe bananas, peeled
- 2 eggs
- ½ cup rolled oats
- ½ teaspoon baking powder
- pinch of salt
- maple syrup or honey, optional
- fresh fruit, for topping, optional
DIRECTIONS
- Add the bananas, eggs, oats, baking powder, and salt to a blender.
- Blend on high speed until the mixture is smooth. Allow the batter to stand for 10 minutes until thickened slightly.
- Spray a skillet with cooking spray (or lightly coat the skillet with margarine, olive oil, or coconut oil) and then heat over medium heat.
- When the skillet is hot, drop spoonfuls of the batter into the skillet and when the pancakes puff and bubbles form along the edges, flip them over; or about 2-4 minutes on each side, and until golden brown. Note: If desired, add slices of banana to the batter just after adding to the skillet. The slices cook right into the pancakes.
- Serve with a drizzle of maple syrup or honey, and the fruit of your choice.
