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About Siletz news / (Siletz, OR) 199?-current | View Entire Issue (Nov. 1, 2016)
Siletz Community Health Clinic Monday - Friday 8am-5pm We’ll do everything possible to not only provide you with quality health care, but also to involve you in decisions about your health, and participate with you in developing and maintaining a healthy lifestyle for the future. Siletz Community Health Clinic offers comprehensive health care to ALL residents of Lincoln County. We accept Private Insurance, Medicare & Medicaid Call the Clinic for more information 541-444-1030 200 Gwee-Shut Rd • Siletz, OR 97380 Courtesy photo L to r: Ryan King’s older brother, David, executive director of the LA Interagency Metropolitan Police Apprehension Crime Task Force, Department of Justice, California; his dad, Dave; Ryan; and his younger brother, Matthew, deputy attorney general, Office of the Attorney General, Department of Justice, California Ryan T. King Naval Postgraduate School Siletz Community Health Clinic Providers Medical Dental Lisa Taylor, Medical Director Dr. Jeremy Vistica, Dental Director Dr. Stewart Tuft, Physician (Family Medicine) Dr. Gordon Stanger, Dentist Dr. Fred Chavez, Physician (Family Medicine) Teresa Carpenter, Dental Hygienist Dr. Stephen Burns, Physician (Pediatrics) Dr. Sean Rash, Physician (Pediatrics) William Fisher, Physician Assistant With love from Mom and Dad We would like to congratulate our son, Major Ryan T. King, who graduated from the Naval Postgraduate School on June 17, 2016, in Monterey, Calif., with a master’s of arts in security studies (western hemisphere). Ryan will be stationed at Fort Story, Va., for the next three years. Ryan is an amazing son and we could not be prouder. Optometry Dr. Lorene Stanger, Optometrist For more information about the Siletz Tribe, please visit ctsi.nsn.us. What to do with all the squash? By Nancy Ludwig, MS, RD, LD, Siletz Tribal Head Start Nutrition As part of my role as a consultant nutritionist to Siletz Tribal Head Start, I offer information for families. This seg- ment celebrates squash and suggests a few easy ways to prepare it for the family. Don’t forget to eat the seeds, too! October and November tend to be months that many squash are available, such as pumpkin, butternut, acorn or Hub- bard. Most squash can be baked or roasted in the oven to soften or prepare it to eat for a meal or to use for baking. Fresh squash is much less expensive and more flavorful than canned pumpkin and can be a fun project with children. They can help wash the squash and remove the seeds after you cut it open and before you bake it face down at 350 F for 45-60 min- utes in a baking dish with ¼-inch of water. Consider saving and planting the seeds or roasting and eating the seeds. Winter Squash & Bean Combo 2 cups winter squash, baked, seeds and peel removed, cubed* 1 15-ounce can black beans or kidney beans, drained 2/3 cup salsa Liberal cilantro, chopped fresh Bake the squash whole in the oven at 350 until tender (approximately 1 hour). This can be done the night prior. I prefer butternut because it tends to be more firm. 4 • Siletz News • Combine squash cubes, beans and salsa. Serve on top of brown rice or a bed of fresh baby leaf spinach (or both). Gar- nish with fresh chopped cilantro. Place the warm filling on the warm squash (either squash boats or rings). This also can be placed in the refrigerator to reheat later. Serve with chutney and fresh cilantro if desired. Don’t forget to serve with salad or cooked greens. This also could be layered in a casse- role dish (showing off the color contrast – imagine orange squash, red kidney beans or black beans, green spinach, red salsa and bright green cilantro). Bonus: Don’t forget to roast, salt and eat the seeds (on salad or as snack). If you oil the pan and stir periodically, you don’t have to remove the bits of squash when you bake the seeds. Seeds can be baked at the same time as the squash or later at a lower tem- perature. Salt the seeds as soon as they are removed from the oven. Delicious when warm! Stuffed Winter Squash* This is a fall or winter meal that can be made with many variations. Be flexible and creative with what is available. *Squash: Start with acorn squash or any other type that suits your fancy, such as deli- cata. Choose the number of units and size you want to serve as halves or round slices. Slice and place face down on a baking dish. Bake squash until tender to pierce with a fork. May take up to 1 hour at 350 F depending on the squash type and size. When making this in a hurry, squash can be cooked in the microwave. Heat face down until tender. For variation, you could slice the squash and serve the filling over sliced squash as the beautiful, colorful bed. November 2016 Acorn Squash Bisque Yield: 1½ quarts Courtesy photo Butternut squash Filling 2 tablespoons olive oil ¼ cup red onion 1 tablespoon curry powder ½ each green tart apple, such as granny smith, diced 1 stalk celery, chopped 1-2 tablespoons raisins or infused cranberries 1½ cups cooked brown rice** 1½ cups cooked lentils** 1-2 tablespoons balsamic vinegar Salt to taste Garnish with chutney and fresh cilantro, chopped Filling: Cook brown rice and lentils or use leftovers. **Lentils and rice can be cooked together in a pan or rice cooker. Use ¾ cup of each and 3 cups water. Meanwhile, add cooking oil to pan and sauté onions; add curry after onions are almost done. Add apple, celery and raisins or other dried fruit to pan while continuing to sauté. Stir in brown rice and lentils. Adjust flavor as needed with balsamic vinegar and salt. 1 quart stock, such as vegetable cooking water 1 each acorn squash, baked with skin removed (save the skin for the next broth) 5 5-inch carrots, boiled in the stock or left over 1 cup apple juice or broth from cooking apple scraps Puree ingredients to create a smooth consistency. Bisque should be slightly thick and is prettier when bright orange (thus the carrots were added). Adjust thickness with additional liquid if too thick or additional squash or carrots to increase thickness. Apple juice, water or sauce help balance the sweet- ness without adding sugars. Remember to make your own apple juice or sauce without added sugars. For interest, seasoning options can include salt, sweet cinnamon or spicy curry. Butternut squash also would have a rich flavor and a thicker consistency. Siletz Tribal Head Start offers my time at no cost to you to support family nutrition over the telephone. Please con- tact me if you have nutrition concerns about your Head Start child.
