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ATTENTION GREEN CARD HOLDERS

Hey Virginia! Beginning April 1, you may be eligible for Virginia Medicaid if you are a green card holder with 5+ years residency. Medicaid is low cost and in some cases, free health insurance to cover doctor visits, prescriptions, hospital care and dental care.

Apply online at www.commonhelp.virginia.gov or visit www.coverva.org or www.cubrevirginia.org

OTMDC receives $81K

from Tidewater Orthopaedic &  Careplex Orthopaedic ASC

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Olde Towne Medical & Dental Center

was the recent recipient of $81,243.99 from Tidewater Orthopaedics and Careplex Orthopaedic Ambulatory Surgery Center. The very generous donation was received from the two entities as part of their Charity Care donation program.

 

The monies received will greatly increase the ability of Olde Towne Medical & Dental Center to care for its patients as part of the center’s mission of assuring access to quality health and wellness care to the patients of the greater Williamsburg Community. The funds were not earmarked for specific use so the center is not restricted to using the money for only certain types of care. This enables a broad spectrum of use for patient services especially during a pandemic when fundraising has been at a minimum.

 

Aaron Thompson, Executive Director of Olde Towne remarked, “We are extremely grateful for the generosity and partnership of both Tidewater Orthopaedics and Careplex Orthopaedic Ambulatory Surgery Center. Their vision for the need of quality health care in our community is evidenced by this philanthropic effort and will increase our success at providing that care to greater Williamsburg.”

 

Olde Towne Medical & Dental Center is a nonprofit, community-based rural health center that provides care to uninsured, under insured and commercially insured patients. No one is ever turned away for inability to pay. The center will use the funds for multiple services, supplies and education for their patients who visit the center for a variety of health services.

 

The services the center provides include but are not limited to obstetrics and gynecology, diagnostics and maintenance of chronic health issues, vision care, immunizations and physicals for adults and children as well as dental care for all ages.

SAVE THESE DATES!!!!

 

COMING SOON...

SPRING MEANS MORE TIME FOR

ACTIVITIES AND LESS TIME FOR COOKING

 

We have the answer!

Choose a different restaurant for dine-in

or take out each Wednesday in MAY

and some of the proceeds of your meal

will come back to Olde Towne.

 

May 5- Blaze Pizza

May 12 - Longhorn Steakhouse

May 19 - Mellow Mushroom

May 26 - Carrabba's Italian Grill

MARCH MEATLESS MONDAY

Recipes

Supreme Pasta Salad

Recipe from McCormick

Ingredients:

1 lb. Cooked Pasta

8oz. Italian salad dressing (make it Lite dressing for an even more healthy diet option)

4 tablespoons of McCormick Salad Supreme seasoning

Handful of sliced cherry tomatoes

1 Cauliflower crown, cut into pieces

1 Broccoli crown, cut into pieces

1 Orange Pepper, chopped

1 Red Onion, chopped

1-2 Carrots shredded

1-2 Cucumber, sliced

1 Red Pepper chopped

1 can cut Green beans, drained

1 can Red Kidney beans, drained

Directions:

Mix together the salad dressing and the seasonings. Toss the cooked pasta with the mixture.

Add the vegetables and toss to coat. Chill for an hour and serve

 Spicy Black Bean and Sweet Potato Chili

 

 

 

Recipe from New York Times Cooking

 

Ingredients:

¼ cup coconut oil or vegetable oil

1 large yellow or red onion, finely chopped

Kosher salt and black pepper

6 garlic cloves, smashed and roughly chopped

2 packed tablespoons light brown sugar

2 teaspoons ground cumin

2 teaspoons garlic powder

2 teaspoons onion powder

¾ cup orange juice

1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce

1 ½ pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1-inch pieces

2 (15-ounce) cans black beans, drained

1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted

Juice of 1 lime (about 1 1/2 tablespoons)

1 (10-ounce) bag frozen corn

Sliced avocado and red onion, for topping

 

Directions:

In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.

Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.

Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.

Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

 

Georgia's twist: In case you don't have some ingredients on hand - Use Olive oil instead of coconut oil. She used garlic powder rather than garlic cloves.

She substituted real chopped onion for texture rather than the onion powder. And 6 tablespoons of lemon was exchanged for the orange juice. Also, if you don't have crushed or diced tomatoes, you can use tomato sauce like she did for a richer, smoother texture.

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Slow Cooker Vegetarian

Chili Mac

Recipe from kristineskitchenblog.com

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Ingredients:

1 onion, medium chopped

1 red bell pepper chopped

15 ounce can pinto beans rinsed and drained

15 ounce can kidney beans rinsed and drained

28 ounce crushed tomatoes

1 ½ tablespoons chili powder

2 teaspoons cumin

½ teaspoon salt

1/8 teaspoon black pepper

2 cups vegetable broth

8 ounces whole wheat elbow macaroni pasta uncooked

1 ½ cups cheddar cheese about 6 oz, divided (or Monterey jack or mozzarella)

chopped green onions for serving

 

Directions:

Place all ingredients except for pasta, cheese, and green onions in slow cooker. Stir to combine. Cover and cook on high heat for 4 hours or low heat for 6-8 hours.

Stir in pasta and continue cooking on high for 15-20 minutes, until pasta is cooked through. Stir in 1 cup of the cheese.

Serve topped with remaining cheese and green onions.

 

To make this a freezer to crock pot meal:

Place all ingredients except for broth, pasta and cheese in a heavy duty zip-top bag. Squeeze out as much air as possible and seal. Freeze for up to 3 months.

When you are ready to cook, thaw and transfer bag contents to your slow cooker. Add the broth (you can pour some of the broth into the empty bag to get all of the spices, etc. out) and cook as directed above

 Vegan Butternut Squash Soup

with Red Lentils.

Recipe from Abbey's Kitchen

 

Ingredients

1 tbsp extra virgin olive oil

1 onion diced

4 cloves garlic minced

2 tsp ginger grated

1-2 tsp red curry paste

1 ½ cups dried red lentils rinsed

4 cups frozen butternut squash

4 cups frozen cauliflower

6 cups low sodium vegetable broth

1 tbsp lemon juice

1 cup light coconut milk

Salt and pepper to taste

 

Directions: Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic and ginger and cook until softened and fragrant, about 3 minutes. Add the red curry paste and cook until it coats the onions. Add in the lentils, butternut squash, cauliflower and broth, cover and cook on medium low for 20 minutes or until the vegetables are very soft. Add the lemon juice and coconut milk and stir until combined. Transfer to a blender to puree until smooth. Season with salt and pepper, to taste and garnish.

 

Link with video here:

https://www.abbeyskitchen.com/vegan-lentil-butternut-squash-soup/

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Minestrone

 

The recipe comes from Chef Leslie Durso. Ingredients and prep are below.

Ingredients:

2 tbsp. olive oil

1 onion, chopped

2 carrots, chopped

2 ribs of celery, chopped

4 oz. crimini mushrooms, sliced

1 Idaho potato, diced

Pinch of red chili flakes (optional)

Pinch of sea salt

6 cloves of garlic, chopped

6 cups vegetable broth

1/4 cup tomato paste

1/2 tsp dried oregano

1 can white beans, drained

4 Roma tomatoes, diced

1/8 lb. pasta cooked

2-3 cups chopped kale, spinach, swiss chard

Fresh parsley and basil leaves to garnish

Directions:

1. In a large pot, heat the olive oil, onion, carrot, celery, mushrooms, potatoes, chili flakes, and salt. Sauté until the onions are barely soft, about 5 minutes.

2. Add in the garlic, vegetable broth, tomato paste, and oregano. Simmer until the potatoes can be pierced with a fork. Add the white beans, cooked pasta, Roma tomatoes, and greens.

3. Cook just till the greens wilt (2-3 minutes)

4. Serve topped with fresh herbs and crusty fresh bread