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              • Slide1 Background

                Minimally Invasive Surgery for Cancer:

                What You Should Know

                Read More
              • Slide2 Background

                Top 100 Neurosurgery and Spine Programs

                Winchester Medical Center earns a Top 100 rating from Becker’s Healthcare

                Read More
              • Slide3 Background

                Kids and Food Allergies

                Recognize & avoid food triggers

                Read More
              • What is HARP and Why Does it Matter?

                Posted on: September 12, 2019
              • Fun, Free - and First Ever! Announcing the Panhandle Health and Wellness Festival

                Posted on: September 5, 2019
              • Migraine Relief

                Posted on: August 26, 2019

              Heart Healthy Recipes

              March 19, 2019

              Bok Choy and Chicken Soup

              Photo courtesy of Ryan Liebe

              With a recipe adjustment suggested by Trisha Nashed, MD, and Daniel Alexander, DO, Winchester Cardiology and Vascular Medicine, for Valley Health’s “Cooking with the Cardiologists.”

              For a less spicy broth, seed the chile before cooking.

              • Total Time: 40 minutes
              • Prep Time: 20 minutes
              • Servings: 4

              Ingredients

              • 4 cups low-sodium chicken broth
              • 2 cups water
              • 2 stalks celery, thinly sliced (about ½ cup)
              • 4 scallions, thinly sliced, white and light-green parts separated
              • 2 cloves garlic, thinly sliced
              • 1 1-inch piece ginger, peeled and julienned
              • 1 small serrano or jalapeno chile, stemmed and thinly sliced (about 1 tablespoon)
              • 1 pound boneless skinless chicken-breast halves
              • 2 heads baby bok choy (about 12 ounces), stalks sliced crosswise into ½- inch pieces, leaves left whole ¾ teaspoon fish sauce (Cooking with the Cardiologists suggestion: increase to ¼ cup)
              • Coarse salt
              • Lime wedges, for serving

              Directions

              1. Combine broth, water, celery, scallion whites, garlic, ginger, and chile in a medium saucepan; bring to a boil over high heat. Reduce heat to medium, add chicken, and cook at a bare simmer until a thermometer inserted into thickest part of meat reaches 160 degrees, about 13 minutes.
              2. Remove chicken from broth. When cool enough to handle, tear into l-inch pieces and divide among 4 bowls.
              3. Meanwhile, add bok choy to broth. Simmer until just tender, about 5 minutes. Stir in fish sauce; season with salt. Ladle soup over chicken and sprinkle with scallion greens. Serve with lime wedges.

              Cook's Notes: This dish has the comfort of chicken soup, with a kick from ginger and chile. Recipe prepared by Dr. Nashed.
              Source: www.marthastewart.com/1043848/bok-choy-and-chicken-soup

              How-To Video

              Farrotto

              Photo courtesy of shutterstock.com

              Submitted by Daniel Alexander, DO, and Trisha Nashed, MD, Winchester Cardiology and Vascular Medicine. Recipe prepared by Dr. Alexander for Valley Health’s “Cooking with the Cardiologists”

              Ingredients

              • 1 tablespoon of olive oil
              • 1 cup farro (toast in skillet)
              • 2 diced shallots
              • 4 cloves of garlic
              • 3 cups of vegetable stock
              • 1 pack dried porcini mushrooms

              Recipe

              1. Dice shallots and garlic
              2. Sauté vegetables in olive oil in a Dutch oven.
              3. Add 1 cup of farro into the Dutch oven and sauté together.
              4. Stir farro occasionally.
              5. Add one cup of vegetable stock. As it begins to thicken, add more stock until 3 cups of the warm stock have been added. Salt and pepper to taste.

              Dr. Alexander’s suggestion: After taking the farrotto off the heat, add 1 tablespoon butter and a little shredded Parmigiano-Reggiano and stir to combine.

              How-To Video

              Peruvian-Style Roast Chicken with Tangy Green Sauce

              Photo courtesy of Chelsea Kyle, Food Styling by Rhoda Boone

              With recipe adjustments suggested by cardiologists Trisha Nashed, MD, and Daniel Alexander, DO, Winchester Cardiology and Vascular Medicine, for Valley Health’s “Cooking with the Cardiologists.”

              This cumin- and paprika -spiced number gets added punch from an addictively tangy green sauce and a crisp, bright avocado and cucumber salad. Spatchcocking – an easy and fun technique that involves removing the backbone to "flatten" the bird before cooking – makes for quick roasting and produces juicy results.

              • Serves 4
              • Active Preparation Time: 45 minutes
              • Total Preparation Time: 1 hour, 30 minutes
              • Do Ahead: Green sauce can be made 5 days ahead. Cover and chill.

              Ingredients (Suggested adjustments in italics)

              For the chicken: (Double the amount of spice rub to be put on the chicken)

              • 3 garlic cloves, finely chopped (6 cloves)
              • 1 tablespoon ground cumin (2 tablespoons)
              • 1 tablespoon olive oil (2 tablespoons)
              • 1 tablespoon paprika (2 tablespoons)
              • ½ teaspoon freshly ground black pepper (1 teaspoon)
              • ½ teaspoon dried oregano (1 teaspoon)
              • 1½ teaspoons kosher salt, divided (2½ teaspoons)
              • 2 lemons (4 lemons)
              • 1 (4-4½ pound) whole chicken

              For the green sauce:

              • 1 cup (packed) cilantro leaves with tender stems
              • 1-2 medium jalapenos, coarsely chopped
              • 1 garlic clove, finely chopped
              • 1 tablespoon extra-virgin olive oil
              • 2½ teaspoons fresh lime juice (double the amount of lime juice)
              • ¼ teaspoon kosher salt
              • ⅓ cup mayonnaise
              • ½ cup cilantro leaves with tender stems, coarsely chopped, plus more for serving

              Recipe

              Roast the chicken:

              1. Arrange rack in middle of oven; preheat to 400° F.
              2. Mix garlic, cumin, oil, paprika, pepper, oregano, ½ teaspoon (1 teaspoon) salt, and finely grated zest from lemon (2 lemons) in a medium bowl.
              3. Quarter zested lemon(s); set aside 2 quarters.
              4. Squeeze juice from 1 whole lemon (2 whole lemons) and remaining 2 quarters to yield 2 tablespoons juice (4 tablespoons); stir into spice mixture.
              5. Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone; reserve for stock. Turn chicken breast side up and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry with paper towels. Rub chicken all over with 2 reserved lemon quarters. Squeeze juice over bird, then rub skin all over with inside of rinds.
              6. From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin. Using your fingers, gently spread 2 heaping tablespoons spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 teaspoon salt. Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet.
              7. Roast chicken 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165°F, 50-60 minutes total.
              8. Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices. Carve chicken and transfer to a platter; baste with reserved pan juices. Serve with green sauce alongside.

              Make the green sauce:

              1. Puree cilantro, jalapenos, garlic, oil, lime juice, and salt in a blender until combined.
              2. Add mayonnaise and puree until well blended.
              3. Transfer to a small bowl, cover, and chill until ready to use.

              Source: www.epicurious.com Recipe prepared by Dr. Nashed

              How-To Video

              Butternut Squash Soup

              Submitted by Daniel Alexander, DO, and Trisha Nashed, MD, Winchester Cardiology and Vascular Medicine. Recipe prepared by Dr. Alexander for Valley Health’s “Cooking with the Cardiologists”

              Ingredients

              • 1 large butternut squash
              • 4 cups of low-sodium vegetable stock
              • 1 white onion, diced
              • 2 stalks of celery, diced
              • 2 carrots, diced
              • 1 stalk of sage (total of 7 leaves)
              • 2 tablespoons olive oil
              • Salt and pepper to taste

              Recipe

              1. Preheat oven to 400 degrees.
              2. Remove seeds from butternut squash.
              3. Rub the butternut squash with olive oil, salt, and pepper.
              4. Roast butternut squash at 400 degrees in oven until soft.
              5. In a Dutch oven sauté celery, onion, and carrots in olive oil. Add sage once the vegetables are soft and tender.
              6. Add 4 cups of vegetable stock to Dutch oven and bring to a simmer.
              7. Add roasted butternut squash to stock and immersion blend.
              8. Salt and pepper to taste.

              How-To Video

              Categories

              • Featured Post
              • Winchester Medical Center
              • What is HARP and Why Does it Matter?

                Thursday, September 12, 2019
                Last week, we introduced the first ever Panhandle Health and Wellness Festival being organized by Valley Health in partnership with Blue Ridge Community and Technical College on October 5th! Leading up to the event, we’ll be ...
                Keep Reading
              • Fun, Free - and First Ever! Announcing the Panhandle Health and Wellness Festival

                Thursday, September 5, 2019
                Valley Health and Blue Ridge Community and Technical College are partnering to bring area residents the first ever Panhandle Health and Wellness Festival. The fun is happening on October 5 th, 2019 from 8am-12pm at Blue ...
                Keep Reading
              • Migraine Relief

                Monday, August 26, 2019
                One in eight Americans experiences migraines, pulsing, throbbing, painful headaches that interfere with work, family life and other responsibilities. A visit with your primary care physician or a specialist in neurology or ...
                Keep Reading
              • Valley Health Providers Give Back

                Tuesday, July 30, 2019
                This July, Valley Health Shenandoah Memorial Hospital Family Medicine | Mt. Jackson providers Jennifer Cunningham, MD and nurse practitioner, Skyler Sharp, set aside their afternoon to conduct physicals for local students. The ...
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              • Kids and Food Allergies

                Tuesday, July 30, 2019
                Identifying and Avoiding Food Allergy Triggers A version of this article appeared in the Spring 2019 edition of HealthLink Magazine. According to a 2018 study, approximately 8 percent of children in the United States have been ...
                Keep Reading
              • Active Aging: How to Stay Strong and Prevent Injury in Adulthood

                Monday, July 15, 2019
                Valley Health orthopedic surgeon, Erik Mitchell, DO, regularly treats “weekend warriors” — once star athletes in high school and college — who arrive in his office with sprains, strains, shin splints, and ...
                Keep Reading
              • Single-Incision Gallbladder Removal at Valley Health

                Wednesday, June 26, 2019
                Staying fit is a major priority for Elizabeth Ross. This active 24-year-old loves weight-lifting work-outs – and plans to enlist in the US Air Force in 2019. But when she faced gallbladder surgery after a painful gallbladder ...
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              • And Babies Make Ten

                Sunday, June 23, 2019
                Five Moms on Winchester Medical Center Therapy Team Share Work – and Pregnancy – Experience “Is there something in the water?” That was the top question coworkers asked the five members of the Winchester ...
                Keep Reading
              • Valley Health System CEO Announces Plan to Retire in 2020

                Wednesday, June 12, 2019
                Valley Health System President and CEO Mark H. Merrill announced to employees today that he will retire next year. He has led the region’s leading not-for-profit health system since 2009. “Valley Health has thrived ...
                Keep Reading
              • Minimally Invasive Surgery for Cancer: What You Should Know

                Friday, May 31, 2019
                Pictured: Dr.'s Devin C. Flaherty and Patrick L. Wagner. Surgery is a cornerstone of treatment for many types and stages of cancer. Surgery may be a stand-alone therapy, or combined with chemotherapy and/or radiation. At ...
                Keep Reading
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