January 2012 posts

Have you been outside enjoying this weekend's snow fall?. Whether or not you were able to play outside, we thought we'd share some new videos in our robotic surgery series that don't require going out in the cold..and might give you inspiration of a craft project to do with your kids.

In Seattle, we can make a snowman:

And not only can our robots (driven by our robotic surgeons)
fold paper airplanes, but they can also make a snowflake:

When you look in your refrigerator and see an overabundant harvest, then you know it’s the time for roasted vegetables. Use what’s on our list or invent your own. What makes this particular dish so tasty are our secret ingredients–horseradish sauce and cider vinegar. These should be staples in your kitchen because they can add a zing to almost any dish–including this one. Serves 4.

Ingredients

• 2 large carrots
• 1 medium parsnip
• 1 medium turnip
• 1 medium rutabaga
• 1 medium yam
• 2 small red potatoes, quartered
• ½ large red onion, sliced into 4 wedges
• 2 large mushrooms, quartered
• 1 large sweet red pepper, seeded and cut in 8 equal strips
• 1 small zucchini cut in 1" slices
• ½ teaspoon each dried oregano, thyme, rosemary, black pepper
• 1 tablespoon each bottled horseradish sauce and cider vinegar

Directions

1. Preheat oven to 425°.
2. First five ingredients, remove skins with vegetable peeler and cut into large bite size pieces (1 inch cubes). Then place with potatoes on large cookie sheet lightly sprayed with canola oil. Roast uncovered for 20 minutes.
3. Remove from oven. Turn with spatula. Vegetables should still be firm but beginning to color. Add onions, mushrooms, pepper and zucchini, and sprinkle with herbs and pepper. Roast 15 more minutes or until all are tender.
4. Combine horseradish sauce and vinegar, and spoon over vegetables.
5. Toss and serve.

Per serving of vegetables: 192 calories, 5 gm protein, 44 gm carbohydrate, 1 gm fat, 0 gm sat fat, 0 gm mono fat, 0 mg cholesterol, 9 gm fiber, 71 mg sodium

THE SEASONED COOK This dish is very versatile and can be served alone or with many kinds of meat, chicken, or fish. Try low-fat chicken sausage as pictured (3 ounces per serving). Cook according to directions on package. And remember that you can substitute any of your favorite vegetables for the ones here. Just think colorful!

Click here to see more recipes from this collection, or on the 'recipes' tag below.

Wraps are a fun and fast way to dine— perfect for today’s busy families. This simple and savory recipe is inspired by East Indian flavors. Serves 4.

Ingredients

Spread

• 4 ounces fat-free cream cheese, softened
• 1 tablespoon mango chutney
• 1 teaspoon curry powder or to taste

Wraps

• 4 8-inch whole wheat tortillas
• ¼ pound cooked protein, such as shrimp, sliced turkey, or sliced chicken
• 1 cup chopped cilantro
• 4 teaspoons chopped peanuts
• 2 cups baby spinach leaves
• 1 cup thinly sliced cucumber

Directions

1. Mix together the cream cheese, chutney, and curry powder.
2. Place tortillas on a work surface and spread ¼ of the cream cheese mixture on each.
3. Divide the wrap fillings equally among the tortillas.
4. Roll and eat with gusto!

Per serving spread on tortilla with chicken: 131 calories, 12g protein, 24g carbohydrate, 1g fat, 0g sat fat, 0g mono fat, 12mg cholesterol, 2g fiber, 644mg sodium.

THE SEASONED COOK The suggested amount of meat invites portion control—a little bit goes a long way. Presented buffet style, everyone can build their own wraps.

....but at Swedish, it's definitely not ours.

If you have advanced arthritis in part of your knee, robotic-assisted surgery is a great way to go. The incision is smaller. Recovery time is faster. And the surgery is more accurate for better knee function down the road.

So where should you go? Well, Swedish was the first in the Puget Sound area to perform MAKOplasty for partial knee replacements, and we’ve done more of them than any hospital in the region.

Come learn more from a Swedish orthopedic surgeon at one of our seminars, and take the first step toward a pain-free life. Or, watch the below video to see highlights from a partial knee replacement procedure:

Call 206-386-2502 or register online at www.swedish.org/classes
Wednesday, Jan. 18, 6–8 p.m. OR Thursday, Feb. 16, 6–8 p.m.
Swedish Orthopedic Institute 601 Broadway, Seattle
(Corner of Broadway and Cherry St. – Hourly parking available under the building)

If you don’t have a mycologist in the family, rely on your local grocer to explain the varieties of mushrooms. Asian grocery stores are often a source for exotic dried mushrooms, often more affordable price than fresh; simply reconstitute them in water. Serves 4.

Ingredients

• 12 ounces spiral pasta
• 2 tablespoons olive oil
• 1 pound assorted mushrooms, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• ½ lemon
• 2 small zucchini, chopped
• 1 cup carrots, peeled and sliced
• ½ cup low-sodium chicken broth
• ½ cup parsley, chopped
• 4 tablespoons grated Parmesan cheese

Directions

1. Bring water to boil for pasta. Cook until al dente and strain.
2. Meanwhile, heat the oil in a skillet. Add the mushrooms, onions, and garlic. Cook until softened and lightly browned. Squeeze the lemon over them.
3. Add the zucchini and carrots. Cook, stirring until tender crisp, about 2 minutes.
4. When the pan becomes dry, add the broth. Lower heat and cook 4 minutes longer, stirring occasionally.
5. Add the cooked pasta and parsley until combined. Garnish with Parmesan cheese.

Per serving: 482 calories, 20 gm protein, 75 gm carbohydrate, 12 gm fat, 3 gm sat fat, 7 gm mono fat, 85 mg cholesterol, 6 gm fiber, 145 mg sodium

THE SEASONED COOK Use a variety of fresh and dried mushrooms. To reconstitute dried mushrooms, cover with hot tap water and let soak for 10-15 minutes. Feel free to use spiral pasta that has vegetable flavors, too.

When pilots train they learn from a book, and then simulators, then by riding in the co-pilot’s seat. It’s a progression of information that’s built upon the comprehension of the previous set of knowledge learned.

Driving a car is no different. It is not recommended, and by Washington State Law not allowed, that children ride in the front seat until the age of 13 years old. This has to do with the bone structure and how it develops after we go through puberty; how the seatbelt holds onto said bone structure and the fact that in the front seat, in a front-end collision, the engine block is being shoved into the passenger compartment. This is a very safe, reasonable recommendations for keeping kids safe in a car.

If a child starts riding in the front seat at the age of 13 years, they will have 2 to 3 years worth of observation before they start driving the vehicles themselves...unless they’re looking at screens.
Years ago, we started putting DVD players and game systems into vehicles to keep kids happy and occupied. Smartphones, iPods, iPads, and all other handheld entertainment systems have followed those kids up to the front seat, once they were old enough to sit there.

The problem lies with the fact that they’re not learning from observation. The parents are probably not having conversations about ...

One ingredient, one wholesomely good—and delicious—food. And it’s a snap to prepare. Best purchased at harvest time, squash can be stored for months in a cool, dry place. Serves 4.

Try this with: Pork Dijon with Chutney and Sauteed Swiss Chard

Ingredients

• 2 pounds seasonal squash such as Hubbard or Butternut, skin peeled away and remaining squash cut into chunks

Directions

1. In medium saucepan boil one inch of water.
2. Place squash in steamer basket above water, cover, and simmer 15-20 minutes until tender.
3. Drain and puree or mash.

Per serving: 102 calories, 2gm protein, 27 gm carbohydrate, 0 gm fat, 0 gm sat fat, 0 gm mono fat, 0 mg cholesterol, 5 gm fiber, 9 mg sodium