Apr 28, 2016
Studded with chocolate chips and layered with banana slices this bread pudding is a moist, delicious splurge! Serve with warm Crème Anglaise Sauce for the ultimate dessert.
Prep Time: 15 min • Cook Time: 30-40 minutes • Makes: 8 servings
INGREDIENTS
6 eggs
3 cups milk
1 cup heavy cream
1 cup white granulated sugar
1 tablespoon vanilla extract
1/4 cup unsalted butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon salt
Pinch of nutmeg
6 cups day old cubed French bread
3 bananas, sliced
1 cup semi-sweet chocolate chips
Butter for greasing pan or ramekins
DIRECTIONS
1. Preheat oven to 375°F. Grease a 9×5 inch loaf pan or 8 single serve ramekins. Set aside.
2. In a large mixing bowl, whisk together eggs, milk, cream, sugar, vanilla, melted butter, cinnamon, salt, and nutmeg until smooth.
3. Place bread cubes in a large bowl and pour egg mixture over bread; toss lightly to coat.
4. Fold in bananas, and chocolate chips, and let rest 5 minutes for bread to soak.
5. Spoon mixture into prepared pan or ramekins.
6. Bake in preheated oven for 30 to 40 minutes (depending on the size of baking dishes used), or until a knife inserted in the center comes out clean. Remove from oven and make Anglaise sauce.
Crème Anglaise Sauce
TIP: the creme sauce is ready when the mixture coats the back of a wooden spoon.
INGREDIENTS
2 large egg yolks
1 cup heavy cream
1/3 cup white granulated sugar
1/4 teaspoon vanilla extract
1/8 teaspoon orange zest
DIRECTIONS
1. Whisk together all ingredients in a small saucepan until smooth. Cook over medium-low heat, stirring constantly until the mixture is hot and thickens slightly; about 8-10 minutes.
2. Remove from heat, strain, and allow to cool slightly. Stir in orange zest. Serve over bread pudding.
Apr 27, 2016
A quick and easy meal that doesn’t skimp on flavour! Serve these garlicky and spicy shrimp over rice or with crusty bread – you’ll want to sop up all that delicious sauce!
Prep Time: 10 mins • Cook Time: 13 mins • Makes: 4 Servings
INGREDIENTS
1 pound shrimp, peeled, tail left on, and deveined
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup fish stock (or dry white wine)
1 dried red chili pepper, sliced in half, stem and seeds removed
1/2 teaspoon paprika
1 Tbsp. parsley, finely chopped
1 Tbsp. coconut oil (or olive oil)
Fresh ground salt and pepper
Fresh rosemary sprigs, optional
DIRECTIONS
1. Dry the shrimp well. Season with salt and pepper.
2. Heat coconut oil in a large skillet, over medium-high heat.
3. Sauté onions, garlic, and chili pepper until onions are translucent.
4. Add stock and bring to a simmer.
5. Add shrimp. Allow shrimp to cook in the liquid and stir gently until shrimp are cooked (about 3-4 minutes). The shrimp will turn pink when fully cooked. Don’t overcook!
6. Add parsley and paprika; stir. Taste, and season with more salt and pepper, if necessary.
7. Remove the shrimp from skillet and allow the liquid to reduce; about 5 minutes.
8. Pour reduced sauce over shrimp and garnish with rosemary. Serve over rice or with a crusty loaf of bread for sopping up the sauce.
Apr 4, 2016
Seven simple ingredients for a healthy, satisfying salad.
This recipe uses simple ingredients and is super quick and easy to make. Whip up this healthy salad for lunch or dinner. Tip: Using leftover rice ensures this recipe is ready in minutes. Makes: 2 servings
INGREDIENTS
1 1/2 cups broccoli florets, blanched
1 cup cooked rice, enriched white or whole grain brown
1 cup shredded carrots
1/4 cup dried cranberries
1 apple, cored and sliced
1/4 cup walnut halves
1/4 cup low-fat plain yogurt, more or less, to taste
DIRECTIONS
Cook rice according to package directions. Cool completely.
Fill a medium saucepan with water. Bring water to boil over medium-high heat. Add broccoli florets and blanch; about 3-4 minutes (Don’t overcook. You want vibrantly green, crisp-tender broccoli). Remove florets with a slotted spoon and immediately place into ice-cold water to stop the cooking process. When cooled, drain and place on a paper towel to remove excess moisture.
In a large bowl, add cooked rice, broccoli florets, shredded carrots, cranberries, apple, and walnuts. Stir in plain low-fat yogurt, to taste, and mix until all ingredients are coated. Divide mixture into two bowls. Serve and enjoy!
Mar 7, 2016
By Stephanie Simons,
Head Pharmacist,
Lindo’s Pharmacy in Devonshire
It’s March, which means that it is National Nutrition Month. It’s a great time to focus on ways that you can ensure you are getting the daily nutrients you need and more for optimal health.
However, this month brings awareness to much more than what we should and shouldn’t eat. Let’s break it down with some top tips to combine good nutrition and a healthy lifestyle.
Get outside more.
The weather is warming up now and we are gearing up for summer. If you have been inside most of the winter, or if you have a job that keeps you in an office all day, it’s time to get yourself outside to enjoy some of Bermuda’s national parks.
Take a bike ride or a walk along the railway trails, feel the sand between your toes at a beach you haven’t been to in a while, explore Tom Moore’s jungle or climb the lighthouse for a spectacular view of our island.
Adults should aim for 30 minutes of moderate-intense activity five times per week. If you are busy, you can spread it out throughout the day by doing ten minutes at a time. Lunch breaks are the perfect excuse for a walk, or even a few light stretches to ease any tension from sitting at a desk.
Fitness events are a great way to get motivated. The Lindo’s to Lindo’s 5K run and 4-mile walk is coming up on Sunday, March 13. For more information on how to sign-up, visit the Lindo’s website: https://lindos.bm/lindos-10k-run-4-mile-walk-2016/.
Take a break.
Did you know that how, when, why and where you eat are just as important as what you eat? Take the time to enjoy your surroundings while you eat, and you will enjoy your food even more. At times it is impossible to avoid eating on-the-go, but generally you should avoid multitasking while you eat. (more…)
Mar 4, 2016
Simply purchase TWO TIDE detergents (46 oz. or larger) and receive $5.00 INSTANT SAVINGS or purchase ANY TWO CHARMIN products and receive $3.00 INSTANT 
SAVINGS!
Also, during the promotion, anyone who shops at Lindo’s will automatically receive an additional $2.00 off TIDE coupon on their receipt (to be redeemed within three months).
Promotion ends March 31st, 2016, or while supplies last.
Why Go Anyplace Else?
Feb 22, 2016
Meaty Portobello mushrooms filled with a spinach and feta cheese makes for a hearty, meatless meal. Serve with brown rice or quinoa.
Makes: 8 servings
INGREDIENTS
3 tablespoons olive oil, divided
5 cloves garlic, minced
2 bay leaves
1 tablespoon dried oregano
2 tablespoons tomato paste
2 (14.5 ounce) cans diced tomatoes
8 large Portobello mushrooms, stems removed and finely chopped, caps left intact
16 oz pkg. frozen spinach, thawed, excess water squeezed out
1 small yellow onion, finely chopped
1/8 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/2 cup panko breadcrumbs
6 oz feta cheese, crumbled
2 tablespoons chopped fresh parsley
DIRECTIONS
Prepare mushrooms: Gently wipe the outside of the mushrooms caps with either a mushroom brush or a damp paper towel to remove any surface dirt. Remove the stem
by pushing it from side to side – it should just pop out. If not, remove with a paring knife. Chop stems and set aside. Use a small spoon to gently scrape out a bit of the gills from the inside the caps to allow more room for filling. Set mushroom caps aside.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic, stirring continually to avoid browning. Add bay leaves and oregano and continue to stir for another minute.
Add tomato paste and diced tomatoes, and bring to a simmer. Cover and continue to simmer for 30 minutes, stirring occasionally. Season with salt and pepper to taste; set aside.
In a large saucepan, heat 1 tablespoon of olive oil. Add chopped mushroom stems and onion, salt and pepper, stirring frequently, until softened, about 8-10 minutes. Transfer to a
bowl and add spinach. Toss together well and allow to cool.
Preheat oven to Broil setting.
Arrange mushrooms, stem side up, in a single layer on a wire rack placed over a baking sheet. Brush mushrooms with a little olive oil. Broil mushrooms for a few minutes (this removes excess moisture from the caps). Remove from oven and immediately reduce oven temperature to 350°F.
In a small bowl, mix together parsley, feta, and panko breadcrumbs.
Fill each mushroom cap with 1 tablespoon of tomato sauce, then add spinach mixture, dividing equally among mushrooms. Top each mushroom cap with breadcrumb mixture. Drizzle with remaining olive oil. Bake for 12-18 minutes, or until mushrooms are softened and topping is golden brown.
NOTE: You can substitute the homemade tomato sauce for your favourite store bought sauce. Store any remaining tomato sauce in refrigerator for other uses.
