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19/06/2019
Moving Forward With Stroke - Goderich
2:00 pm to 3:30 pm / Goderich: Harbor Hills Retirement Community / A drop-in support group for adult stroke survivors and caregivers!
19/06/2019
RE/MAX Charity Golf Tournament
Stratford Country Club / 9 a.m. Shotgun Start / All proceeds to SGH Foundation
There are no muscles inside the fingers. All of the muscles are in the palm and arm region and attached to tendons inside of the fingers. The fingers are moved around like a puppet on a set of strings.
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HPHA Planning To Increase Breastfeeding Rates
Former Student, Now Staff Member!
Operating Rooms at Clinton Public Hospital Temporarily Closed
Changes to Emergency Department Registration Process at Clinton Public Hospital
HPHA Looks to End Hallway Medicine through System Partnerships
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New Name and Look for St. Marys Memorial Hospital Foundation
Physician Recruitment in Stratford
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Q & A with a Patient Registration Clerk
Patient Partner Profile: Joani
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South Lobby Main Entrance of Stratford General Hospital Reopens
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Pharmacy Sterile Compounding
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It's All in the Data
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Celebrating 10 Years of the Community Stroke Rehabilitation Team!
MyChart Now Available at HPHA!
Volunteers: Lifting Communities!
Board of Directors Meeting Highlights
Huron Perth and Area Ready to Take the Lead in the Province’s Vision for Improving Health Care
Physiotherapy Myths Debunked!
smallTALK Hits a Significant Milestone!
Clinton Public Hospital Second Floor Set to Reopen
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What's For Dinner Wednesday
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What's For Dinner Wednesday
What's For Dinner? Butternut Squash & Apple Soup with Toasted Almonds & Wild Rice

 

Image: diabeticgourmet.com

Ingredients

Rice

  • 2 cups water
  • 1/2 cup wild rice

Soup

  • 1/2 cup sliced almonds
  • 1 1/2 Tbsp canola oil
  • 1 cup chopped onion
  • 2 cups low-sodium chicken broth
  • 2 cups water
  • 1-3 lb Butternut Squash, peeled and flesh cut into 1-inch cubes to yield 8 cups
  • 1 Granny Smith apple, peeled, cored and coarsely chopped
  • 1 bay leaf
  • 1 cinnamon stick
  • 1/2 tsp salt, optional
  • 1/2 tsp nutmeg


Directions

  1. In medium saucepan, bring 2 cups (500 mL) water to a boil and add wild rice. Reduce heat, cover and simmer for about 45 minutes or until water is evaporated and rice grains have split open. (Check occasionally to ensure water does not evaporate too quickly causing rice to burn). Drain any excess water and set aside.
  2. In nonstick skillet over medium-high heat, toast almonds to golden brown, about 1-2 minutes. Watch so they donÂ't burn. Remove and set aside.
  3. In large soup pot, heat canola oil over medium-high heat. Add onions, reduce heat to medium and cook for 3-4 minutes or until opaque; do not allow onions to brown. Stir in broth, water, squash, apple, bay leaf and cinnamon stick. Bring to a boil and then reduce heat and simmer for 25-30 minutes or until squash and apples are tender. Remove from heat and remove bay leaf and cinnamon stick.
  4. Puree soup with immersion blender or food processor. Return to low heat and stir in salt (if using) and nutmeg. Stir in wild rice to heat through. Spoon soup into bowls and garnish each bowl with 1 Tbsp toasted almonds.


Recipe Yield: Yield: 12 servings. Serving Size: 1 cup

Nutritional Information Per Serving:

Calories: 110
Fat: 4 grams
Fiber: 4 grams
Sodium: 115 milligrams
Protein: 3 grams
Carbohydrates: 17 grams

 

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