Mar 27, 2017
Tender spears of asparagus get all wrapped up in prosciutto and puff pastry for a delicious addition to your Easter menu.
Ready to use puff pastry sheets bake up airy and flaky.
Ingredients
- 24 spears of asparagus, tough ends removed
- 4 oz prosciutto di parma
- 1 sheet ready to use puff pastry, thawed
- 1 egg plus 1 teaspoon water for egg wash
Directions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Using a sharp knife, cut the prosciutto in half lengthwise.
- Wrap the pieces of prosciutto around the asparagus.
- Place the thawed puff pastry sheet on a lightly floured surface. Using a pizza slicer, cut the pastry into 1/2-inch strips for each spear of asparagus.
- Wrap pastry strips around each prosciutto-wrapped asparagus spear. Pinch the ends together.
- Place the wrapped asparagus, seam side down, on the prepared baking sheet and brush with the egg wash.
- Bake for 20 minutes or until golden brown and slightly puffed.
Although these nutritious veggies can be found in grocery stores all year long, asparagus is abundantly available in Spring.
Asparagus is low in calories, fat, cholesterol, and sodium, and one serving provides 60% of the recommended daily allowance of folate, a B-complex vitamin. Folate is important because it plays a role in DNA synthesis, encourages cell growth and repair, and is an essential vitamin for fetal development. Asparagus is also a good source of vitamin A, E, and K, iron, magnesium, zinc, and selenium, as well as fiber, thiamin, riboflavin, niacin, vitamin B6, copper, and manganese.
TIP: Asparagus can be kept fresh by wrapping the stem ends in a wet paper towel and storing in a plastic bag in the refrigerator
Mar 27, 2017
Tender rigatoni pasta filled with a meat sauce, topped with cheese and baked until bubbly, and golden. This pasta dish is an elegant way to serve ordinary rigatoni. A springform pan for fast, easy removal and a no-fuss recipe has dinner on the table in no time!
Total Time: 1 hr 45 mins ¦ Makes: 8 servings
Note: You can use your favourite store-bought pasta sauce to save time.
Ingredients
1 lb rigatoni pasta
2 tablespoons olive oil, divided
1 lb ground beef
2 garlic cloves, crushed
1 teaspoon salt
1⁄4 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1 teaspoon finely chopped fresh basil
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
softened butter or non-stick cooking spray
1 1/2 cups finely grated Parmesan cheese, divided
8 ounces grated mozzarella cheese
Prosciutto, optional
Fresh sage leaves, optional
Stand rigatoni pasta on end in a springform pan.
Directions
- In a large pot of salted boiling water, cook pasta until slightly underdone (less than al dente); about 8 minutes. Drain. Toss pasta with 1 Tablespoon olive oil to coat. Add 1/2 cup grated Parmesan cheese; stir to coat pasta. Set aside.
- Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, salt, black pepper, red pepper flakes, oregano, and basil. Cook 2 minutes more.
- Add crushed tomatoes; simmer until thickened, about 20 minutes.
- Grease a 9-inch springform pan with butter, or use butter flavour non-stick cooking spray. Tightly pack pasta into pan, standing each piece on end. Spread meat sauce on top of pasta. With a spoon handle, gently push the meat sauce into the pasta holes filling each one up.
- Cover pan loosely with foil. Cook in a 375°F preheated oven for 15-20 minutes. Remove foil. Sprinkle mozzarella and remaining Parmesan cheese on top and bake, uncovered for another 10-15 minutes until cheese is bubbly and golden brown. Add prosciutto slices and sage leaves, if desired, and bake 5 minutes more. Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then unmold.
- Serve with garlic bread and a green salad.
Mar 14, 2017
By Stephanie Simons,
Head Pharmacist,
Lindo’s Pharmacy in Devonshire
In Bermuda, we can sometimes feel as though we are under siege from the weather, whether it be in the form of rain, wind, sun or storms. This is particularly noticeable in the cooler months when the weather can be unpredictable. As many of you will have noticed, the weather’s effect is not only limited to our homes, our weather or our travel – it often has an effect on our skin as well.
Winter weather can lead to dryer skin, especially if you spend time outdoors or if you have your heating turned on. This is because the colder air or dry heat of the central heat can strip your skin of its natural moisture and windy conditions can irritate sensitive skin. This means that your skin may benefit from a slightly heavier moisturiser than it needs in the hot and humid summer months.
Injecting extra moisture your skincare regimen can begin with your face wash: investigate using a richer facial soap to start your skincare off on the right foot. Dove’s White Beauty Bar soap is famed for its simple and richly moisturising formula and there is also a sensitive version available for those whose skin is more temperamental. Neutrogena, Aveeno and Simple also have facial cleansers that are moisturising.
Next up is your daily moisturiser. Most of us benefit from using a light daily moisturiser which not only nourishes the skin but also provides a barrier against the elements. You may find that your skin is dryer or has patches in the winter which are not an issue in the summer. This means you should switch to a heavier moisturiser the weather warms up again. One small tip that works whatever your moisturiser: if you apply your moisturiser right after washing your face (while it’s still damp) you can lock in moisture that would otherwise be lost.
Using a daily moisturiser nourishes the skin and protects against the elements and harsh environments.
Changing any aspect of your skincare regimen can be a source of worry, but if you have a brand you like, and that works for your skin type, then make sure you investigate all of their offerings. For instance, Neutrogena’s Hydro-Boost range offers products which increase skin hydration – eye cream, gel and daily moisturiser. There is also a lighter Healthy Defense moisturiser.
If you wear make-up, it’s important – whatever the time of year – to make sure that you are removing it properly and avoid pore blockages or causing irritation – so remember to cleanse your face at night before you go to bed. You should ensure that you are using a cleanser which is gentle as well as effective, such as Simple’s Kind to Skin Micellar Cleansing water. It is also important to moisturize at night with a night cream which is richer and heavier than a daytime moisturiser.
Whatever the time of year, living in a tropical place like Bermuda means that it’s incredibly important to protect your skin from the sun. Although the weather is cooler now, the sun’s rays can still have a damaging effect. While you should ensure that you are keeping your skin protected through the use of sunblock or a hat, you can make your life easier by investing in a facial moisturiser with SPF, such as Neutrogena’s Healthy Skin, Aveeno’s Positively Radiant or Absolutely Ageless. By using a moisturiser with sun protection, you can make sure that you never skip a day. Additionally, you can extend this to your whole body with a product such as Aveeno’s Daily Moisturizing Lotion with Broad Spectrum SPF 15.
If you are one of the many people who finds sunblock can cause blockages or irritation, make sure to invest in one made for sensitive skin – Neutrogena, Coppertone and Alba are some of the brands with sensitive skin formulas. These are good for everyday use on more sensitive skin. This is particularly important for young people.
Your skincare routine should be flexible and change with the season: just because it’s not summer is no reason to not take care of your skin.
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 6, 2017
This hearty, family-friendly soup is easy to make. Serve with bread or rolls.
Makes: 6 servings
Ingredients
Soup Ingredients:
3 cups chicken broth
2 medium potatoes, cubed
2 medium carrots, thinly sliced
½ onion, finely diced
2 ribs of celery, finely diced
4 oz. fresh mushrooms, thinly sliced
1/4 teaspoon dried thyme
1/2 teaspoon dill, fresh or frozen
1/4 teaspoon ground black pepper
1 cup medium egg noodles
Meatball Ingredients:
2 lbs ground turkey
1/4 cup grated onion
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/4 tsp ground black pepper
1/4 tsp salt
1 large egg
Instructions
1. Preheat oven to 400°F. Grease a baking sheet; set aside.
2. In a bowl, combine egg, onion, Parmesan cheese, parsley, salt, and pepper; mix in ground turkey. Using about 1 tablespoon of meatball mixture, shape into balls.
3. Bake on greased baking sheet in preheated oven about 15 minutes, or until thoroughly cooked and browned (digital thermometer inserted in the center of meatballs is 165°F.
4. In a large saucepan, add broth and 3 cups of water. Bring to a boil. Add potatoes, carrot, onion, celery, mushrooms, ground black pepper, dill, and thyme. Reduce heat, cover and simmer for 10 minutes.
5. Add egg noodles and meatballs; simmer, covered until pasta is cooked, about 5 minutes.
Mar 6, 2017
Hungarian Goulash is a beef stew seasoned with liberal amounts of paprika which gives it a deep red colour and sweet pepper flavour. Enjoy a bowl of this beef stew served over a bed of egg noodles for a hearty, satisfying meal.
Ingredients
1 tablespoon vegetable oil
1 1/2 lb boneless beef chuck, cut into 3/4-inch cubes
1/2 cup beef broth
2 tablespoons paprika
1 tablespoon Hungarian Hot Paprika
1 1/2 teaspoons salt
1/2 teaspoon caraway seed
1/4 teaspoon pepper
3 large onions, chopped (3 cups)
2 cloves garlic, finely chopped
1 can (14.5 oz) diced tomatoes, undrained
1/4 cup cold water
2 tablespoons all-purpose flour
Egg noodles
Note: If you can’t find Hungarian Hot Paprika increase regular paprika to 3 tablespoons.
Directions
1. In 4-quart Dutch oven or 12-inch skillet, heat oil over medium heat. In batches, sear beef in oil, turning often to brown all sides. Drain excess liquid from pan. Return beef to skillet.
2. Stir in beef broth, seasonings, onions, garlic and diced tomatoes. Heat to boiling; reduce heat. Cover; simmer about 1 hour 15 minutes, stirring occasionally, until beef is tender.
3. In a small bowl, whisk together water and flour until mixed; gradually stir into beef mixture. Heat to boiling, stirring constantly, until mixture thickens.
4. Add egg noodles to boiling water and cook according to package directions. Drain.
5. Serve goulash over cooked egg noodles.
Mar 6, 2017
Warm up with this spicy hot chocolate. Chile peppers naturally stimulate the circulation and raise body temperature, so a cup of this sinful pleasure is perfect for cool winter days.
Ancho chile pepper is a staple in Mexican cooking. It has a mild heat and a sweet, fruity flavor – perfect for adding to chocolate.
Ingredients
2 cups whole milk
5 oz. dark bittersweet chocolate, finely chopped
1/4 cup brown sugar
1/8 teaspoon ground cinnamon
1 teaspoon ancho chile powder (if you can’t find, use a pinch of cayenne pepper)
1/2 teaspoon pure vanilla extract
pinch of salt
Directions
1. Slowly heat the milk and whisk in the chopped chocolate pieces over a low heat. Stir well and when it starts to melt, add all the other ingredients; continue stirring until the chocolate is fully melted.
2. Pour hot chocolate into mugs, top with whipped cream, if desired. Serve.
