Womens Expo 2014


In the aftermath of Hurricane Sandy, Deborah Heart & Lung Center is focused on keeping the women of the Jersey shore healthy.

Deborah Heart & Lung Center

As we continue the difficult task of cleaning up, rebuilding and returning to everyday life, the medical experts at Deborah expressed concerns about any health impacts from the storm. Many residents were unknowingly exposed to mold, asbestos and mildew, among other contaminants. Deborah Heart and Lung Center developed the Respiratory Evaluation for Sandy Program (RESP). The RESP has since screened 884 individuals for potential respiratory problems.

Robin Hood Foundation



 

Pictures From the Event!

Joe Leone's Women's Expo Recipies

Joe and Barbara made some delicious food during the Women’s Expo!  Use the recieipes to below to re-create the dishes in your own home!

Roasted Cauliflower Salad

Ingredients:

1 head Cauliflower; remove the florets from the head, clean and cut
¼ cup Olive oil
1 cup Raisins; Chef’s choice
¼ cup Capers; rinsed
1 lb Arugula, cleaned
1 ea Lemon, juiced
AN EVOO
TT S & P



Method:

In a pre-heated 375 degree oven, layer the cauliflower florets and toss with the olive oil. Season with S & P.
Roast for 15 minutes.
Remove from the oven and set aside to cool.

In a large bowl add the other ingredients (except for the EVOO & lemon juice) and toss together.
Add the cauliflower to the mix. Toss again.
In a separate small dish, add the juice of the lemon and a little of the EVOO and whisk together with a fork.
Fold the dressing into the salad.
If needed, add a little more of the EVOO to taste.
Season again to taste with S & P.

Serve room temperature or slightly chilled.


 Butternut Squash Soup with Candied Walnuts

Ingredients:
1 ea Onion, large, medium dice
1 Tbsp Brown sugar
2 Tbsp Vegetable oil
2 lbs Butternut Squash; peeled and seeded; chopped
1 Tbsp Sage, minced
1 qt Chicken stock 
1 pt Water
½ cup Candied walnuts
Freshly chopped parsley

Method:

In a large sauté pan, add the onions and the vegetable oil.
Cook until soft and translucent.
Add the brown sugar-let it dissolve
Add the butternut squash and sauté until tender.
Add the stock and bring to a boil.
Add the sage.
As the consistency begins to thicken, add water as needed.
Remove from the stove.
Using an emersion blender; whip the mixture together to create a smooth consistency.
Season to taste with S & P.
Garnish with fresh parsley and candied walnuts to serve.


 

Chicken Paprikash

Ingredients:

3 ea Chicken breast; cut into strips
1 cup Flour
1 ½ ea Onion, Spanish, small dice
½ cup Paprika
½ cup Butter
1 pt Chicken Stock
1 qt Heavy cream
TT S & P


Method:

Set up your station: In a shallow dish place seasoned flour with salt and pepper and mix together.
Dredge the chicken in the flour and set to the side.

In a large sauté pan add the onions and the butter and cook until soft and translucent.
Add the chicken into the pan with the onions and brown the chicken on all sides. Lower the heat.
Add the chicken stock and bring to a boil.
Add the cream and reduce the heat again. Allow the sauce to thicken.
Season to taste with S & P.
Add additional paprika if needed and serve hot over egg noodles.

Become A Vendor!

Interested in becoming a vendor?

If you are a business that targets women this is a great way to showcase your company!


Call (732) 681-9591 to reserve your spot today!
Or email mguglielmo@greatermedianj.com