1 round (8 ounces) Brie cheese, at room temperature
2 tablespoons chopped pecans
Assorted crackers and French bread slices
Preparation
Preheat oven to 450°F. Mix cranberry sauce, sugar, rum flavor and nutmeg.
Peel off top rind of Brie, leaving 1/4-inch edge. (Leave sides and bottom of Brie intact). Place in pie plate or ovenproof dish. Top with cranberry mixture. Sprinkle with pecans.
Bake 5 to 7 minutes or until cheese softens. Place Brie on serving plate. Serve with crackers and French bread slices.
Reproduced with permission of McCormick & Company, Inc.
By Stephanie Simons, Head Pharmacist, Lindo’s Pharmacy in Devonshire
We hear a lot about diabetes in Bermuda. This is because we have an extraordinarily high rate of it in our population: at about 14 per cent we have about double the global average. While we’ve previously discussed how to manage the disease and how to reduce your risk, I thought it was time for a crash course in diabetes, just in time for Diabetes Awareness Month.
Diabetes is a lifelong condition once it develops and can have serious effects on a person’s health and lifestyle. It is defined by the body’s inability to regulate sugar in the blood, known as glucose. We take in glucose in our food, when sugars and carbohydrates are broken down. It is what gives us the energy to get on with our lives, from focusing on work to running around with our kids. Glucose levels in the blood are controlled by a hormone known as insulin which allows the sugar to enter our cells.
But those with diabetes have problems with their insulin which means that the cells don’t get the energy they need and the glucose just builds up in their bloodstream. This causes all kinds of problems including fatigue, extreme thirst, inability to heal properly and blurry vision. There are also a number of serious complications that can arise from diabetes which is why it is so important to regulate the disease with the guidance of a medical professional.
There are two primary forms that diabetes takes: Type 1 and Type 2. Type 1 means that a person is unable to make insulin at all and it is considered more serious and is unavoidable for those who have it – scientists have yet to discover its cause. Approximately ten per cent of those who have diabetes have Type 1 and they must regulate their blood sugar with frequent insulin shots. Typically, Type 1 develops early in life, often in childhood, though there are exceptions.
Type 2 diabetes is much more common, particularly in Bermuda, and is defined by the body’s cells not responding to insulin the way it should and/or not being able to make enough of it. It can often be avoided with a healthy lifestyle, although there are certain risk factors that can determine how likely it is that you will develop it, including: obesity, family history, an inactive lifestyle and certain ethnic factors.
Those with diabetes must be vigilant about their health and at this time of year it is also important to think about the rise of seasonal illness. Those who have diabetes are often considered by medical professionals to be more at risk of sickness and developing complications which is why we recommend the flu shot for diabetes sufferers: it is better to be safe than sorry.
If you want to find out whether you may be at risk for Type 2 diabetes, Diabetes UK has created a useful diabetes risk assessor tool that you may find useful: https://riskscore.diabetes.org.uk/start. It is much more preferable to try to reduce our risk factors for diabetes than it is to manage the disease: prevention is king.
You can find out more about diabetes in Bermuda by checking out the Bermuda Diabetes Association online at their website here: http://www.diabetes.bm/
If you have any questions about diabetes, either in yourself or a loved one, or want to find out whether you might be at risk, please speak to your pharmacist or your doctor.
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.
It’s that time of year! Turkey is once again the main feature of celebratory dinners during the holiday period between Thanksgiving and Christmas for many families.
If you’ve never carved a turkey before, there’s no need to panic as it is really quite easy if you follow these steps.
WHAT YOU’LL NEED
A carving knife
A carving fork
A large cutting board, preferably one with a trench that can collect juices
Serving platter
Paper towels, optional
Gloves, optional
Note: you can use paper towels or gloves if the turkey is still warm, or to secure a firm hold, but they are not necessary.
ALLOW THE COOKED TURKEY TO REST
This is important, as the time resting, about 20-30 minutes, allows the juices to cool and keep the bird moist.
POSITION THE TURKEY
On a large carving board, position the turkey so that it is breast side up with the legs pointing away from you.
REMOVE THE LEG
Using a sharp carving knife and a fork to hold the turkey firmly, cut straight down along the inside of the right leg (through the skin between leg and body). When you meet the joint, stop cutting. The joint connects the thigh to the hip. Rotate the leg away from the body and cut between the joint and socket. Remove the leg and thigh in one piece.
SEPARATE THE THIGH & DRUMSTICK
Locate the joint between the thigh and drumstick. Slice between the joint to separate the two pieces. Repeat on other leg of turkey.
REMOVE THE WING
Rotate the wing away from the body until you can see shoulder joint. Cut between the joint and socket to remove the wing. Repeat on other wing of turkey.
REMOVE AND SLICE THE BREAST
Slice the breast by cutting down along the breastbone, then outward to remove the entire breast from the turkey. Use your hand to gently pull away meat from breastbone as you cut. Repeat on other side. Cut the breast meat, against the grain, starting at the small end of the breast. You can slice the breast meat into whatever thickness you desire.
Arrange carved breast, wings, thighs, and drumsticks on a platter. Serve immediately, or cover and keep warm in an oven until ready to serve.
Bonus: Redeem a Keebler Santa Hat or Cheez-It Storage Container when you enter at BGA.
To enter purchase any 2 participating products
3 ways to enter:
1. Bring your receipt to BGA, 1 Mill Creek.
2. Email a clear picture of your receipt to
3. Send a clear picture of your receipt to BGA’s Facebook or Instagram page as a private message.
Prep Time: 15 minutes • Cook Time: 25 min • Total Time: 40 min • Makes: 6 servings
An easy to make appetizer perfect for holiday entertaining or as a side to chicken, pork or beef dishes.
Ingredients
1 pack Baby Bella Mushrooms, wiped clean, stalks removed
1 small zucchini, peeled and grated
1 clove garlic, finely chopped
1 tbsp fresh basil, finely chopped
2 tbsp freshly grated Parmesan cheese
2 tbsp Gluten-free Watusee Chickpea Crumbs
1 tbsp white onion, finely chopped
2 oz. shelled walnuts, toasted and chopped
2 tbsp extra virgin olive oil
Fresh mozzarella, diced into small cubes (about 1/2 cup)
salt and pepper
Directions
On baking sheet drizzle some olive oil and then brush the mushrooms caps with the oil as well and line them up in rows. Preheat oven to 350°F.
Grate the zucchini and then place it in a paper towel and squeeze out all the excess water and then place the dry zucchini in a mixing bowl. Add Parmesan cheese, basil, chickpea crumbs, onion, chopped walnuts, garlic, salt and pepper (to taste), and mix well to combine.
Add mozzarella cubes to each mushroom cap and then fill each one with the zucchini mixture. Top each mushroom cap with remaining mozzarella cubes.
Bake for 20-25 minutes until done, and cheese is bubbly and lightly browned.
Garnish with a little more chopped basil and serve.
