Jan 25, 2016
Trust Kraft Kitchens to come up with an easy and healthy coconut shrimp recipe that is a surefire crowd-pleaser! SHAKE ‘N BAKE Coconut Shrimp are sweet, crispy and delicious!
Prep Time: 15 min Total Time: 27 min Servings: 16 servings
INGREDIENTS
2/3 cup BAKER’S ANGEL FLAKE Coconut, toasted
1 packet SHAKE ‘N BAKE Chicken Coating Mix
1 tsp. curry powder
1/4 tsp. ground red pepper (cayenne)
1 egg
2 Tbsp. water
1 lb. uncooked extra-large shrimp, peeled with tails left on, deveined
DIRECTIONS
1. Heat oven to 400°F.
2. Combine first 4 ingredients in pie plate; set aside. Whisk egg and water in separate pie plate until blended.
3. Dip shrimp, 1 at a time, in egg, then in coconut mixture, turning to completely coat both sides of each shrimp with egg before coating with coconut mixture; place on baking sheet sprayed with cooking spray. Press coating mixture firmly onto shrimp to secure.
4. Bake 10 to 12 min. or until shrimp are done.
Check out more great Game Day recipes on kraftrecipes.com
Jan 18, 2016
ENTER TO WIN a SAMSUNG 60-INCH SMART TV
with a Samsung Soundbar + 1 Year FREE Sports Package
Courtesy P-Tech and Bermuda CableVision
HERE’S THE GAME PLAN:
Purchase any GAIN or TIDE (46 oz. or larger) along with any BOUNTY or CHARMIN product to enter.
Write your name and number on the back of the receipt and drop it off in the ballot boxes located at the front of the store.
Promotion ends February 1st, 2016. Exclusively at Lindo’s Group of Companies stores.
BGA and Lindo’s employees not eligible to enter.
Jan 11, 2016
Tired of plain old grilled salmon? This light and flavourful Thai-style salad is a spicy alternative for those looking for a little variety. This dish is easy and quick to make – 40 minutes or less.
Makes: 4 servings
PACKING HEAT! Thai red chili peppers register anywhere between 100,000 to 225,000 units on the Scoville heat scale. Scorching!
INGREDIENTS
- 1/2 cup shallots, peeled, thinly sliced
- 2 teaspoons brown sugar
- 1 Tablespoon red chili powder
- 1/4 cup fish sauce
- 1/4 cup fresh lime juice
- 2 Tablespoons Thai or red chili peppers, diced
- 1 Tablespoon vegetable oil
- 1 1/2 lbs fresh salmon fillet
- 1 small onion, thinly sliced
- 1/4 cup chopped fresh basil
DIRECTIONS
1. Preheat oven to 400ºF.
2. In a small bowl, gently whisk together shallots, brown sugar, fish sauce, chili powder, Thai chili pepper, and lime juice. Set aside.
2. Brush salmon fillets lightly with vegetable oil. Place on a baking sheet and cook until cooked through and flaky. Remove from oven and let cool.
2. Break salmon fillet into large chunks. Place in a bowl and add onion, fresh basil and the dressing. Gently stir until everything is well coated.
3. Spoon mixture over a bed of fresh mixed greens, garnish with fresh mint leaves and serve.
Jan 11, 2016
Bermuda carrots are now in season and readily available. Try these sweet, locally grown, gems in a creamy puréed soup. Packed with beta-carotene, this healthy, delicious soup is sure to lift your spirits and warm your soul on a damp, chilly day. Ready in just over an hour, you can have dinner on the table in no time. Serve with salad and warm crusty bread for a complete and satisfying meal.
Prep: 20 min Cook Time: 40 min Total: 1 hr 15 min
INGREDIENTS
- 1/4 cup butter, cubed
- 2 1/2 cups sliced carrots
- 1 clove garlic, minced
- 1 large Russet potato, peeled and cubed
- 1 cup chopped onion
- 1 stalk celery, chopped
- 3 cups chicken or vegetable broth
- 1 teaspoon ground ginger
- 1/2 cup heavy cream
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
DIRECTIONS
1. Heat butter in a 4-quart saucepan over medium heat; add onion, celery, garlic and ginger. Cook until onions are soft and translucent. Add carrots, potato and chicken broth. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes.
2. Transfer soup in batches to a food processor; blend until smooth.Return soup to the Dutch oven. Alternatively, use a handheld immersion blender to purée until smooth. Stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.
Jan 6, 2016
By Stephanie Simons,
Head Pharmacist,
Lindo’s Pharmacy in Devonshire
The start of the New Year brings with it a slew of New Year resolutions. Many of these are focused on living a healthier life, be it with exercise or diet. These are noble goals that should be aspired to all year long. As the year unfolds, however, busy schedules can make resolutions hard to follow every day. When it comes to getting the nutrients you need, multivitamins can help fill the gaps in your diet.
What is a Multivitamin?
A multivitamin, as the name implies, is a supplement that contains various vitamins, minerals and nutrients. Multivitamins are available in a number of forms, including but not limited to a pill, liquid, powder and injection. Typically to qualify as a multivitamin, there needs to be at least three different vitamins or minerals included in the formulation.
For multivitamins that are available over the counter, each vitamin and mineral component is at a level below the maximum tolerable level determined by the U.S. Food and Drug Administration. There are multivitamins that include very high doses of certain vitamins, minerals and nutrients. Prescription vitamins are available for individuals who need a particularly high dose of a certain vitamin or mineral.
Why Consider Taking a Multivitamin?
Getting the recommended dosage of nutrients, minerals and vitamins is an important part of being healthy and it can be difficult through diet alone. Multivitamins can help fill the gaps in the diet so that the body has access to all the elements it needs to thrive.
The most recent Dietary Guidelines for Americans issued by the U.S. Department of Agriculture and the U.S. Department of Health and Human Services in 2010 report that calcium, vitamin D, dietary fibre, and potassium intake in adults and children is so low that it qualifies as a public health concern. A supplement could help to fill the nutritional void in these areas.
Taking a multivitamin is easy and does not require a heavy time commitment. It can be as easy as taking one pill in the morning every day.
Who Should Take Multivitamins?
Anyone seeking to complement his or her diet with the recommended intake of vitamins, minerals and nutrients should consider incorporating a multivitamin into their routine. For individuals with specific medical needs, speak to a physician or pharmacist about what multivitamins are good for you.
In addition, certain groups need increased vitamin levels. For example, The United Kingdom Food Standards Agency (FSA) recommends that pregnant women take an increased dose of folic acid and iron. The FSA has also adviced that elderly people may benefit from additional vitamin D and iron. There are special multivitamins that are targeted to these groups of people. Likewise, there are multivitamins specifically targeted for men, women and children and these supplements have varied percentages of vitamins, minerals and nutrients based on the needs of its target population.
What is the Recommended Intake?
Multivitamins are not a replacement for eating healthy, but rather a supplement to a healthy diet. For people with strict diets that limit certain foods, a multivitamin also can supplement the missing nutrients. As multivitamins vary between types and brands, review the dosage information that comes with the multivitamin to determine how often and when to take it.
What are the Risks Associated with Taking a Multivitamin?
While the body needs nutrients, overdosing on a vitamin can result in negative side effects. This is why it is important to follow the recommended dosage when taking a multivitamin. If multiple supplements are being taken together, it is especially important to compare ingredients to avoid excess intake of any particular nutrient. When in doubt, speak to your pharmacist about how to take your vitamins.
Which Multivitamin is Right for You?
As noted above, there are multivitamins targeted to specific populations, such as for children, the elderly and pregnant women. There also are multivitamins specifically designed for either men or women. When selecting your multivitamin, be sure to select one that matches your demographic.
Since most of us do not know the exact amounts of each vitamin or mineral that our body needs, multivitamin labels include for each of its components the per cent of recommended daily value. In other words, if an element is included at 100 per cent of the daily recommended value, then that supplement will provide you with the full amount needed in one day for that specific component. Some multivitamins include more than 100 per cent of the recommended daily value for certain nutrients or vitamins. Ultimately, this is unnecessary and those multivitamins with 100 per cent are sufficient. Keep in mind that certain components such as calcium and magnesium are rarely included at 100 per cent of the daily value as it would make the multivitamin too large in size to swallow comfortably.
Where Are Multivitamins Available?
Multivitamins are available at the pharmacy and come in a wide array of options. Visit Lindo’s pharmacy to find the multivitamin of your preference. If you have any questions, speak with a pharmacist who can help you decide what is best for you.
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.
Jan 4, 2016
Easy to make, this cake is light, moist and delicious! Generously topped with a gooey caramel glaze studded with nuts and seeds for an elegant, tempting presentation. Who can resist?!!
INGREDIENTS
- 3/4 cup finely chopped pecans
- 1 1/2 cups peeled and diced Granny Smith apples
- 2 tablespoons butter, melted
- 1/2 cup firmly packed light brown sugar
- 3 tablespoons all-purpose flour
- 2 cups granulated sugar
- 1 cup butter, softened
- 4 large eggs
- 1 (15-oz.) can pumpkin
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- Pecan halves, macadamia nuts & pumpkin seeds for garnish
Caramel Glaze
- 4 tablespoons butter, cut into chunks
- 1/2 cup packed light brown sugar
- 1/3 cup heavy cream
- 1/4 teaspoon kosher salt
- 3/4 to 1 cup sifted confectioners’ sugar
DIRECTIONS
1. Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted, stirring halfway through. Cool 15 minutes. Reduce oven temperature to 325°F.
2. Toss diced apples in 2 tablespoons melted butter to coat in a medium bowl; add brown sugar, 3 tablespoons flour and toasted pecans, and toss until well blended.
3. With an electric mixer, cream together granulated sugar and 1 cup butter at medium speed until light and fluffy. Add eggs, one at a time, beating just until blended after each addition. Add pumpkin and vanilla; beat just until blended.
4. Stir together 3 cups flour and next 3 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Spoon half of batter into a greased and floured 10-inch (12-cup) Bundt pan. Spoon apple mixture over batter, leaving a 1/2-inch border around outer edge. Spoon remaining batter over apple mixture.
5. Bake at 325°F for 1 hour and 10 minutes to 1 hour and 20 minutes or until a pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 2 hours).
To make the glaze:
1. In a medium saucepan, over medium heat, add the brown sugar, cream and salt. Bring to a full rolling boil, stirring constantly. Boil for one minute exactly, and then remove from heat.
2. After 3 minutes, gradually whisk in the powdered sugar, a little at a time until you have reached a thick but still pourable consistency. If the mixture seems too thick, just add a little more cream to thin it out a little. Immediately pour the glaze over the cake. After a few minutes add pecan halves, pistachio nuts and pumpkin seeds. Let the glaze set completely before serving the cake.
Adapted from Southern Living Magazine recipe.
