My Neighborhood Health

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Care Community Health Nutrition Recipes

Care Right Here with Tufts Medical Center Community Care – Wellesley

Join me in welcoming Laura Aboitiz Rabideau, MD to the Wellesley community!

Laura joined Tufts Medical Center Community Care as a Primary Care Physician this past fall and is taking on new patients.  I had the privilege to talk with her about her role, her hopes for her work and what her background and philosophy brings to the care she provides. Laura is a physician that is highly interested in advancing health information. She is also an active mom of two young children, comes from a culturally diverse family and she loves to cook.

When it comes to healthcare, Laura believes communication is key to navigating the health care system. As a primary care physician, she is a curator of patient medical records and knows everyone needs to be on the same page. That can be a challenge. “People say I’m thorough.” said Laura confidently. ” Treating patients with care that I would expect for a family member is my goal. I want to be someone that patients can respect and trust.”

Laura’s work has been greatly influenced by her family. Her grandparents grew up in the Philippines and left in World War II for Uruguay. Her mother was born in Uruguay and her father in Brazil with his side of the family having Lebanese roots.  Both parents have immigrant backgrounds and her family is Catholic. She feels this has been a unifying aspect of her work as she knows a lot about different cultures and is culturally sensitive regarding medical care. With her upbringing, Laura learned Spanish from a young age and took French in high school.

She has a Bachelor of Science in Chemistry from MIT and graduated from the University of Vermont College of Medicine in 2000. Laura specializes in Internal Medicine. Her focus, she says, is “Making sure I’m doing my best in everything.” She has a specific interest in reforming health information and processing. As I spoke with Laura, her positivity, passion and energy for her work was quite clear.

When it comes to nutrition, Laura said “It’s starting to shift.” Physicians are talking more about nutrition and the challenges of adding vegetables and exercise to patients’ lifestyles and care plans.

It helps that Laura loves to cook! With her culturally diverse background she has some interesting ways to spice things up. Have you ever heard of bananas in your chili? Below Laura has shared with us her Unconventional Chili recipe and another family favorite recipe from her grandmother called Encebollado de Pescado below.

Welcome to Wellesley, Laura! Thank you for providing care in the community. Can’t wait to try these recipes! For more information or to make an appointment, contact Tuft’s Medical Center Community Care offices at 781-237-3395.



Recipes from Laura Aboitiz Rabideau, MD of Tuft’s Medical Center Community Care 

     Unconventional Chili

Chili is very personal business which is why I love it. The basis of the dish comes from a friend who showed me how to make his chili when we were celebrating the end of our last final exams as undergraduates at MIT. Spending time doing diabetes outreach in New Mexico, I loved how people out there use chili as a base to mix in whatever fixings they liked. The bananas got added because of my South American and Filipino roots. I think it works because they act as a thickener and complement the sweetness of the caramelized onions. Or maybe it’s just the memories talking. 

On a more practical note, this chili is loaded with protein and veggies. The proportions are pretty forgiving too. Feel free to throw in other leftover vegetables hanging out in your fridge, though I would try to stick with orange, red, and yellow ones.

2-4 onions cut in half and sliced thinly
5 cloves garlic, minced
2 bell peppers, chopped (red, yellow, or orange)
2 tomatoes chopped
One 13.5 oz. can crushed tomatoes
1-2 bananas, sliced
1-2 summer squash, sliced thinly (optional)
2 cups wax beans stemmed and cut into 1.5 inch pieces (optional_
1 lb. buffalo meat
1 lb. beans, pre-soaked or 4 cans of beans (I usually use pinto and kidney beans)
1/2 cup mild chile powder (not a mix with other spices in it) the mild chiles still give a pleasant bite since you use so much
1/2 tsp. oregano
1 tsp. cumin
1.5 tsp. salt
1 qt. stock (optional- I usually use beef or chicken)
2 Tbsp. olive oil
Drizzle oil into the pot. Heat on medium fire until it shimmers, then add garlic. As soon as it becomes fragrant, add the onions. Bring heat to medium-low, and caramelize the onions. This step is very important. If you are in doubt, keep stirring and turn the burner down. They should get soft enough to easily break apart with a wooden spoon. Once the onions are finally ready, add tomatoes (canned and fresh), peppers, wax beans and spices. Once the vegetables have released their liquid, add the beans and enough stock or water to cover everything. Once everything has come back up to a simmer, crumble in the buffalo meat and add the banana. Cook at a low simmer, stirring every 5 minutes or so until the beans are tender (if you are using dried beans). About 5-10 minutes before the dish is done, add the summer squash. Taste and adjust seasoning as you like.
Serve with bread and shredded cheese on top. Or if you need to stretch the leftovers, add a poached or fried egg on the top!
Prep time: 1-1.5 hours


Family Favorite Recipe from Laura Aboitiz Rabideau, MD of Tuft’s Medical Center Community Care

     Encebollado de Pescado

This is a great weeknight recipe that my grandmother taught me. Healthy, easy, quick, and few ingredients. In my experience, the keys to success with fish are making sure it is fresh, adding a bit of acid to neutralize the fishiness, and being careful not to overcook it.
1.5 lbs fish: tuna, swordfish, and cod all work well. make sure it’s fresh and goes well with onions
half a lemon
at least 3 onions. round up for this dish because the onions cook down, and you need enough to form a bed.
1-2 cups white wine
1-2 cloves garlic (optional)
salt and pepper
2 Tbsp. extra virgin olive oil
Rub the fish with salt. Drizzle with olive oil, and squeeze lemon over it. Season with pepper if desired. Set fish aside and slice onions into thin rings. Dice garlic. Heat olive oil until it shimmers. Add garlic if using until faintly brown and fragrant. Add onions and turn down the heat to low. As with the other recipe, don’t rush the onions. Stir until soft and caramelized. Add wine when they start to stick to the bottom. Add 1 tsp salt and adjust to taste. Once the onions are done, place the fish on top of the onions and continue to cook covered for five minutes. Flip fish once to cook the other side. Watch fish very carefully- as soon as you are able to separate the flakes easily with a fork, it is done. Remove from fire and serve immediately with rice.
Prep time: 30-45 minutes