Roasting Root Vegetables
Wednesday - January 06, 2010
As 2009 came to a close, Kapiolani Medical Center for Women and Children wrapped up its 100th anniversary.
In the early 1900s, two out of every seven children in Hawaii died before they reached their first birthday. Then-Gov. Sanford B. Dole and Dr. James R. Judd envisioned a hospital dedicated to caring for children.
In what is believed to be the first-ever challenge grant in Hawaii, Albert and Emma Kauikeolani Wilcox donated $50,000. Community members matched this gift with an additional $50,000, providing sufficient funds to build a children’s hospital in Hawaii. On Nov. 25, 1909, Kauikeolani Children’s Hospital opened its doors. In 1978, it merged with Kapiolani Maternity Home to become the Kapiolani Medical Center for Women and Children we know today.
In the last official event of the centennial year, Joyce Wong, RN, was honored with the 2009 Emma Kauikeolani Wilcox Award. The award is presented annually to a Kapiolani employee who exemplifies the founders’ mission of caring for Hawaii’s children.
A nurse in the Pediatric Ambulatory Unit, Wong, a cancer survivor herself, cares and advocates for children with cancer and other blood-related disorders. She started the Healing Touch program at Kapiolani and continues to train volunteers and oversee the program today.
Patsy Sheehan, great-granddaughter of hospital founders Albert and Emma Kauikeolani Napoleon Wilcox, personally presented the award to Wong. Several descendants from the Napoleon and Wilcox families were in attendance, including Ed and Naomi (Napoleon) Weight and their son Frank, and Patsy’s children Lia, Keola and Ceecee, and nieces Nicole Wilcox Pedersen and Eliza Wilcox Hand.
Joyce is going on her 25th year as a Kapiolani nurse. She has instilled her caring and healing touch in the next generation. Daughter Kristin is a children’s oncology nurse at Kapiolani, and daughter Gabby is a critical care nurse at Straub.
This column is dedicated to Wong. Thanks to her, to Kapiolani and to caring people like Albert and Emma Kauikeolani Wilcox, keiki in Hawaii have access to world-class medical care right here at home.
Now that party season has ended, it’s time to get back to healthier eating. This side dish is a nice alternative to fried potatoes, and has heart-healthy olive oil to add flavor to the vegetables. This also is good as a main dish, with the addition of a tomato and lettuce salad sprinkled with feta cheese and drizzled with low-fat vinaigrette dressing, and some crusty rolls or French bread.
For dessert, a slice of angel food cake topped with pineapple dessert top-ping and a dollop of whipped light cream will satisfy your sweet tooth. OK, if you are a chocoholic, drizzle some chocolate syrup on top before adding the pineapple. Chocolate syrup contains no fat, but it does have sugar, so be prudent!
ROASTED POTATOES, TURNIPS AND CARROTS
* 6 large russet potatoes, peeled and cut into bitesize wedges
* 1 large turnip, peeled and cut into bite-size pieces
* 4 medium carrots, peeled and cut into 1/4-inch slices
* 3 tablespoons olive oil
* 2 tablespoons chopped fresh rosemary
* 4 cloves fresh garlic, crushed
* 2 teaspoons paprika
* 1 teaspoon freshly ground pepper
* salt, to taste
Preheat oven to 400 degrees. Coat a 9-by-13 baking pan with cooking spray.
Place the potatoes, turnips and carrots in gallon-size plastic bag. Add oil and move around in the bag until coated with the oil. Add rosemary, garlic, paprika, pepper and salt and move around until potatoes are coated. Place potatoes and carrots into the pan evenly. Cover with aluminum foil.
Bake 45-55 minutes, or until the vegetables are tender, stirring them occasionally to ensure even cooking. Uncover, coat lightly with cooking spray, and continue to bake until the potatoes are lightly browned.
Makes eight servings. Approximate Nutrition Information Per Serving:
Fat: 5.2 grams
Sodium: 153 milligrams (based on about 1/2 teaspoon of salt)
Cholesterol: 0 milligrams
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