Made with ground pork, and real chunks of pumpkin, this chili recipe embraces the flavours of Fall.
While this soup is ready in just over an hour, like many other soups and stews, making it the day before allows the flavours to deepen and meld.
Prep time: 10 min • Bake time: 40 min • Cook time: 1 hour 20 min
Makes: 4 to 6 servings
Ingredients
1 small pie pumpkin (about 1 1/2 pounds)
2 tablespoons olive oil
1 large onion, diced
2 jalapeño peppers, seeds, and ribs removed and finely diced
4 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon ground black pepper
2 teaspoons salt, divided
1 pound ground pork
1 (15.5-ounce) can pinto beans, undrained
1 (15oz) can black beans, drained and rinsed
1 (28-ounce) can fire-roasted diced tomatoes, undrained
1 (15-ounce) can pumpkin puree
2 tablespoons cider vinegar
Directions
Cut the pumpkin in half and discard seeds and stringy pulp. Place pumpkin, cut-side down, on a baking sheet. Bake in a 350°F oven about 40 minutes or until tender. Remove from oven; set aside to cool. Once cool enough to handle, cut each pumpkin half into 4 wedges. Remove the rind and cut into bite-size pieces. Set aside.
Heat the oil in a stockpot over medium heat. Add the diced onion, jalapeños, garlic, chili powder, cumin, black pepper, and 1 teaspoon of salt. Cook until the onion and peppers start to soften; 3 to 5 minutes.
Add the ground pork, breaking it up with a wooden spatula, and cook until fully cooked through; about 5 minutes. Add the pinto and black beans, diced tomatoes, pumpkin puree, cider vinegar, and 1 teaspoon of salt.
Bring the soup to a boil. Reduce to a simmer, add reserved pumpkin pieces and cook uncovered, stirring occasionally; about 20 minutes. Taste, and adjust seasonings if necessary.
Serve with your favorite chili toppings – sour cream, tortilla chips, shredded cheddar cheese.
Store in the fridge for up to a week or in the freezer for up to 3 months.
By Stephanie Simons, Head Pharmacist, Lindo’s Pharmacy in Devonshire
It’s that
time of year again! With autumn comes the start of the school year and, though
exciting, this can also be an anxious time for many parents. While it’s natural
to be nervous about your child’s wellbeing, there’s plenty you can do to help
them stay fit and healthy, so they can get the most out of their education.
One of the
areas parents have a big impact is nutrition. A healthy, varied diet can help
your child’s energy levels, concentration and mood, starting with a nutritious
breakfast. Protein-rich foods such as porridge or a smoothie can provide your
child with energy throughout the morning, and stave off hunger pangs until
lunchtime. Packed lunches are also a chance to get creative with food and
introduce new things to your child’s diet. However, remember to check ingredients,
especially on pre-packaged foods like crisps, sandwich fillings or even cereal
bars. Many contain much more fat and sugar than you’d think, which can lead to
hyperactivity or sluggishness – as well as more serious health problems down
the road.
Vitamins
are crucial for a child’s development. Vitamin C is particularly important in developing
and maintaining children’s immune systems during school terms. With bugs and
viruses spreading through the classroom, it’s a good idea to stock up on key
sources of Vitamin C such as oranges, tomatoes and broccoli. Vitamin A is also
important for the ongoing development of children’s eyes and sight, and this
can be found in carrots, eggs and fortified breakfast cereals.
In addition
to a healthy diet, experts recommend children take vitamin supplements to
ensure they’re getting everything they need. Try products designed with
children in mind such as Olly Kid’s Multi + Probiotics, Smarty Pants
Prebiotic/probiotic combinations and organic vegetarian multivitamin
supplements and Haliborange Omega-3 for kids. Your pharmacist can advise you on
what might work best.
Sleep is
just as important for your child’s health as diet and exercise. It’s
recommended that children get at least eight to ten hours sleep a night, to
help them wake up ready for school the next day. However, as we all know, this
is easier said than done. You can help your child get the sleep they need by
developing a consistent evening routine that allows your child to wind down
before bed. Experts suggest turning off the television two hours before bed, as
screen time can impact levels of the hormone melatonin, a crucial regulator of
the sleep cycle. Night time drinks can also help, such as a warm glass of milk,
which can bring on drowsiness through the melatonin in it.
Schoolwork can take its toll on your child’s eyes, especially if they’re not used to a lot of reading. Experts advise parents to get their child’s sight tested if they show any signs of difficulty, such as squinting, tilting their head, or holding devices or books too closely to their face. If you have any concerns, do speak to your GP, pharmacist or optician. It may be as simple as adding eye drops or an eye bath to their routine, such as Optrex Eye Wash or Dops which are cooing and refreshing and since it is non-medicinal, it can be used as often as needed.
And of course – don’t
forget the dreaded head lice outbreaks, spread through head to head contact during
playtime, sports and sleepovers. Be sure to tackle it as soon as possible,
first with a shampoo such as Rid, Nix and Lyclear, followed by a wet comb. You
need to do this several times after the outbreak – as unhatched eggs may
survive the initial attack.
Most importantly, take
the time to build a strong relationship with your child’s school. That way, you
can make them aware of everything they need to know, from medical conditions to
food allergies, and they can keep you up to date too. In the meantime, if you
have any serious concern about your child’s health, your pharmacist and GP are
always here to help.
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.
Forget the sliced bread. These crescent pinwheels are a delicious alternative to ordinary ham and cheese sandwiches.
Makes: 8 rolls
INGREDIENTS
1 (8-oz.) tube Pillsbury Original Crescents
1/2 lb. deli-sliced ham
2 tbsp. Dijon mustard
8 oz. sliced Swiss cheese
4 tbsp. butter, melted
1/4 tsp. garlic powder
2 tbsp. finely chopped parsley
1 tsp. poppy seeds
DIRECTIONS
Preheat oven to 350°F. Grease an 8-x-8″ baking pan with cooking spray.
On a lightly floured surface, unroll dough and separate the sheet into rectangles. Pinch the perforations to seal. Spread mustard onto each rectangle. Top with sliced ham and cheese. Starting with one short side, roll up each rectangle. Pinch edges to seal. Cut each roll into 5-6 slices. Place cut side up in the baking pan.
In a small bowl, whisk together melted butter, garlic powder, and parsley. Brush over pinwheels, then sprinkle the poppy seeds on top. Bake for 12-15 minutes, until the rolls are golden.
These mini cheese sandwiches are super easy to assemble and are ideal appetizer size. Swap out the prosciutto for deli-sliced honey ham for a snack your kids will love.
INGREDIENTS
Mini Babybel cheese
Plum tomatoes, sliced
Curly lettuce leaves
Prosciutto slices
DIRECTIONS
Slice each Mini Babybel in half. Top the bottom half of cheese with lettuce, prosciutto, and sliced tomato. Top with the other half of cheese. Insert a toothpick to secure. Arrange on a platter and serve.
Preheat oven to 425°F. Lightly spray both sides of each tortilla with non-stick cooking spray. Press each tortilla into a 1-quart oven-safe bowl to form a bowl shape. Place on a baking sheet. Bake 10 minutes or until edges are browned. Let cool 3 minutes. Remove tortillas from bowls; cool completely.
Meanwhile, heat oil in large skillet on medium-high heat. Add bell pepper and onion; cook and stir 4 to 5 minutes or until tender. Add garlic and cook for 1 minute. Stir in tomatoes, corn niblets, chili powder, cayenne pepper, and lime juice. Reduce heat to low; simmer 5 minutes. Add rice and beans; cook and stir until heated through.
Spoon about rice and bean mixture into each tortilla bowl. Serve with assorted toppings, if desired.
