Nov 17, 2015
Creamy, tangy Brie, infused with sweet honey and savoury rosemary and baked until soft and gooey. Served with toasted baguette slices or buttery crackers, this baked Brie is an easy to make, crowd-pleasing appetizer for your holiday buffet table.
Ingredients
8 – 12 oz. wheel of Brie cheese
2-3 tablespoons honey
a few sprigs of fresh rosemary
crusty baguette, toasted, sliced for serving
walnuts, for garnish
Directions
1. Preheat the oven to 350°F.
2. Remove cheese from packaging and place wheel of cheese in the center of a baking sheet. Score rind on top of Brie wheel with a sharp knife. Remove leaves from fresh rosemary and sprinkle on top of brie; drizzle with honey.
3. Bake for 10-12 minutes, or until the honey is bubbling and the cheese is soft. Remove from the oven and let cool for a few minutes before serving.
4. Top with additional honey, if desired, and serve with toasted baguette slices and walnuts.
Nov 13, 2015
By Stephanie Simons,
Head Pharmacist,
Lindo’s Pharmacy in Devonshire
November 14 is World Diabetes Day. We take this opportunity to educate the public about this chronic disease. Last year, there was a reported 6,900 cases of diabetes in Bermuda, according to the International Diabetes Federation (IDF). This is nearly 10 per cent of the population in Bermuda, and the number of cases is expected to rise in the coming years. In fact, the IDF estimated that in 2014, there were an additional 1,900 undiagnosed cases of diabetes in Bermuda.
The prevalence of diabetes in adults is higher in Bermuda than it is around the world. This is a result of our lifestyle and we need to make a serious change to improve the health of our community. To start, we must understand this disease, its risks, symptoms, treatment and how best to prevent its onset.
Diabetes & Its Implications
Diabetes results from the body’s inability to produce or process the hormone insulin. During digestion, the carbohydrates we eat are broken down into the simple sugar known as glucose. Insulin helps regulate the level of glucose in our blood, so that our bodies can produce energy from the foods that we eat. In people with diabetes, glucose levels are not managed naturally and this may lead to serious health complications, including heart disease, kidney failure and blindness. Worldwide, diabetes results in almost five million deaths each year. (more…)
Nov 9, 2015
You gave us our freedom,
And the world we see today
Is shaped by your bravery.
We won’t let it pass away.
© Roger Hurn/Jay Mathews 2011
Remembrance Day, also known as Poppy Day or Armistice Day, observed on the 11th November, honours the ultimate sacrifice made by allied armed forces members during World War I and World War II.
Many Bermudians joined the ranks of those who put themselves in harms way; and those who returned brought with them their accounts of sacrifice and grace, terror and bravery that touched us all.
This day, the 11th day, at the 11th hour of the 11th month is observed to recall the official end of hostilities of World War I in 1918. It is a time to remember, reflect, and honour the sacrifices and achievements of the brave soldiers who served and fought for their country, and continue to serve, at home and abroad, and those men and women who died so that we may live in peace and freedom today. Their lives should never be in vain and may we never forget why they died.
To those enlisted in service to their country, past, present and future, may God bless you all.
Nov 4, 2015
It’s cranberry season! Fill your house with the enticing aroma of freshly baked muffins. Made with nutritious oatmeal and studded with cranberries, these moist, delicious muffins are perfect for Sunday mornings, Thanksgiving dinner, or an anytime treat. You can use either fresh or frozen cranberries for this recipe. Makes: 12 muffins
Ingredients
- 3/4 cup old-fashioned rolled oats
- 1 1/2 cups all-purpose flour, divided
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter or margarine
- 1 1/2 cups fresh (washed and dried) or frozen cranberries
- 2 tsp grated lemon zest
- 2/3 cup milk
- 1 egg, beaten
Directions
1. Preheat oven to 400°F (200°C). Grease a 12-cup muffin pan (or line with paper baking cups).
2. In a food processor or blender, process oats until very fine. Combine oats, flour (reserve 2 tbsp. flour for tossing with cranberries), sugar, baking powder and salt. Cut in butter using a food processor or pastry blender until mixture resembles coarse crumbs.
3. In a small bowl, toss cranberries with reserved flour; stir into oat mixture.
4. Combine lemon zest, milk and egg; mix thoroughly. Add to dry ingredients, stirring just until moistened; do not over mix. Using a spoon or small scoop, fill each muffin cup to three-quarters full.
5. Bake for 20 to 24 minutes, or until a toothpick inserted in to the center comes out clean and tops of muffins spring back when lightly touched. Set pan on a wire rack and let cool 5 minutes. Remove muffins from the pan and set on rack to cool.
Topping Optional: For a little added sweetness, combine 2 tsp. ground cinnamon and 2 tsp. granulated sugar; sprinkle over muffins before baking.
Nov 4, 2015
Quinoa is gluten-free, contains complete protein, essential nutrients, and is naturally high in fiber making it a healthy choice for any meal. It’s mild flavour is perfect for this dish as it doesn’t overpower the mushroom’s subtle flavour.
Total Time: 105 min • Cook time: 75 min • Prep Time: 30 mins
Makes: 4 Servings
Ingredients
• 1 butternut squash, sliced in half
• 3 tablespoons olive oil or canola, divided
• salt and pepper
• 1 cup quinoa, thoroughly rinsed* – see note below
• 2 cups chicken or vegetable stock
• 1 – 1 1/2 cups mushrooms, sliced (Shiitake or Cremini for best flavour)
• 1/2 small onion, chopped
• 2 cloves garlic, chopped
• fresh basil for garnish
Directions
1. Preheat oven to 450º F.
2. Cut squashes in half, remove the seeds and place cut side up in a large baking dish. Drizzle with 1 tablespoon oil and season with salt and pepper, add 1/4 inch of water and cover with aluminum foil. Place in oven and bake for around 35-40 minutes, or until tender. Remove from oven and let cool.
3. Heat a saucepan over medium-high heat. Add 1 tablespoon of canola or olive oil and heat. Toast the quinoa in the oil, stirring frequently with a spatula or wooden spoon, until the quinoa is a light golden color, about six to eight minutes.
4. Pour the chicken broth into the saucepan. Bring the mixture to a boil. Cover, and reduce heat to low and let cook for 15 minutes without stirring. Remove from heat and let stand, covered, for 5 minutes. Fluff with fork.
5. In a large pan, heat remaining olive oil and sauté mushrooms and onions on medium heat until softened. Add in the garlic after a few minutes. Cook until onions are translucent. Add to fluffed quinoa and mix gently together. Season with salt and pepper to taste.
6. Reduce oven temperature to 375º F.
7. Scoop out a little of the squash, leaving about a 1/4 inch of flesh. Fill squash with quinoa and mushroom mixture.
8. Return stuffed squash to oven for 20-25 minutes, or until top is golden brown. Garnish with basil before serving.
NOTE: Quinoa seeds are coated with saponin, a naturally occurring compound that is very bitter. Use a colander and gently swirl seeds around under running water until thoroughly washed.
Oct 26, 2015
It’s never too cold in Bermuda to eat popsicles! However, instead of the mainly fruity popsicles you’re used to eating throughout the summer months, we’re incorporating the more familiar and comforting flavours of the season into this Fall treat. We liked the thought of frozen pumpkin pie on a stick, so here’s a great recipe to try. Kid’s love them and they’re a real surprise if served as Thanksgiving Day dessert.
Ingredients
– 2 cups pureed pumpkin
– 1 cup plain greek yogurt
– 1/2 cup sugar
– 1 teaspoon vanilla extract
– 1 Tablespoon Pumpkin Pie Spice
– 6 standard-sized graham crackers
– 1 tablespoon butter, melted
Directions
1. Mix first five ingredients in a large bowl until well combined.
2. Pour pumpkin mixture into molds. Tap mold gently on counter top to release any air bubbles.
3. In a food processor, add the graham crackers and process until fine crumbs form. While the food processor is running add butter until mixture looks like wet sand. Sprinkle bottom third of popsicles with graham mixture, pressing gently to ensure the mixture bonds with pumpkin mixture.
4. Freeze one hour and then insert sticks. Freeze 4-5 hours or until completely frozen. Enjoy!
