Welcome to the Holidays from SupportHoseStore.com

Welcome to the Holiday season once again. We would like to take this chance to thank all of you for your patronage. It has been a pleasure to provide you with the highest quality in products to meet your compression stocking needs. Thank you for referring us to all of your friends and family. It is important to us knowing that we are able to make your shopping experience pleasant and informative.

It has been a great year at Support Hose Store with us being able to bring in many new products. Including; a new athletic Performance Sock from Sigvaris, the new Mediven for Men, which helps to supply support to the Prostate Cancer Foundation, the new Mediven Comfort, the new patterned Jewel stocking from Sigvaris, the new soft Opaque from Sigvaris, the addition of Diamond Patterned, open-toe and navy colors to the Jobst UltraSheer support hose line and the addition of new fall and winter colors in the Juzo Soft line in the next few weeks. Many of these new products came about by your suggestions. Thank you and keep those product requests coming.

In the upcoming year we are looking forward to bringing you our new website which will include many new products that we hope will more extensively fulfill your compression needs.

Every year I like to share one of my favorite fall recipes. Below you will find one of my favorite stuffed pork chops with apples which are still very good this time of the year.

Happy Thanksgiving, Merry Christmas and may God bless you.

Brent, Aaron, Vanda and Rod Lancour
and all of the Support Hose Store team


Apple and Herb Stuffed Pork Chops

Apple Herb Stuffed Pork Chops from SupportHoseStore.com4 Thick Strips of Bacon -Diced
2 Tablespoons Butter
2 Apples –Peeled and Diced
1 Yellow Onion –Peeled and Diced
1 Small Fennel Bulb –Cleaned and Diced
½ Tablespoon Grated Ginger
½ Tablespoon Chopped Garlic
½ Cup Panko or Non-toasted Plain Dried Bread Crumbs
½ Cup Chicken Stock or Broth
2 Tablespoons Apple Cider Vinegar
¼ Cup Sugar
½ Teaspoon Salt
1/8 Teaspoon Ground Black Pepper
½ Tablespoon Fresh Chopped Thyme
½ Tablespoon Fresh Chopped Rosemary
½ Tablespoon Fresh Chopped Sage

6 Thick Cut Pork Loin Chops Bone-in about 1½ inches thick seasoned with Salt and Pepper

For the Stuffing:

Peel and dice the apples. Remove and discard the top and core of the fennel, then dice the fennel.  Sauté the bacon in butter over medium heat until cooked but not crisp. Next, add the apples, onions, fennel, ginger and garlic. Cook over low heat until soft. Remove from heat and fold in the remaining ingredients. This stuffing is best if prepared a day in advance and refrigerated.

Pork Chops:

Turn your pork chops onto their end and cut a full pocket in the side all the way to the bone. Stuff each chop with ½ cup of stuffing. Cook at 350 degrees F for 15 minutes. Rotate pan and cook for another 10-15 minutes or until the internal temperature next to the bone measures 145-150 degrees F. This is great served with some nice herb crusted roasted potatoes and sautéed green beans.

Soups and Chowder to Warm the Soul

Chef Brent has really come through for us this month.  He has come up with some great soups to warm the soul as well as socks for your leg health.

Hello and welcome to 2010! We hope you had a very happy holiday season filled with family and friends. We, in the Lancour family, had a great Christmas celebration filled with lots of great foods shared with family and friends. I am sure we all put on a few pounds. Now, the winter months are upon us and I would like to share with you some special soup and chowder recipes that are always a welcome dinner treat. They provide a hearty dinner that can be shared around the table along with salad, and fresh crusty bread and lots of conversation. They can be eaten slowly while you dip the breads into the broths and share the days happenings with family and friends.  Both of these soups are quick and easy to fix using mostly canned foods.  Perfect for a busy cook.

Chef Brent Lancour

Fish-Corn-Bean Chowder

1 tbs (or less) olive oil
1 very large onion, chopped
1/2 garlic pod peeled and chopped
2 tbs fresh parsley, chopped
3 bay leaves
1 tsp fresh thyme
1 1/2 tsp fennel seed, ground
2 tsp coriander seed, ground
1/2 tsp fish sauce (can be purchased in the asian food isle, not necessary for this chowder)
2 cans diced or chopped tomatoes
1 lg potato, cubed
1 can white shoepeg corn
1 can great northern beans (drained and rinsed)
1 lb white fish (orange roughy or tilapia) cut in bite size pieces
Few dashes Tabasco sauce to taste

This chowder is quick and easy just what you need for a cold winter night.
Seeds of herbs release their aromatic essence when toasted, so toss these seeds gently in a heated heavy pan before grinding.

Saute onions in olive oil, when the onion start to turn translucent, add garlic.

Reduce heat and add tomatoes, fish sauce, bay leaves, fresh thyme, ground fennel and coriander seed, Tabasco sauce and potatoes.

When potatoes are nearly done add fish and and cook until the fish flakes.

Add white shoe-peg corn and great northern beans and serve when heated.

Serves 4

Pink Bean Soup

2 c pink beans (Cranberry Beans can also be used) picked over and soaked overnight in cold water to cover
1 tbs olive oil
1 small onion, minced
2 cloves garlic, minced
1 slice thick bacon cut in small strips
1 – 2 tbs fresh rosemary chopped
2 cans chopped tomatoes
Salt and freshly ground pepper to taste

Discard any beans that come to the surface of the water.  Drain and rinse beans under cold water and put them in a pot.  Cover beans and bring to boil over medium heat.  Reduce and simmer until tender – about 1 hour stirring occasionally.

Drain the beans and set aside.  The beans can be prepared ahead of time and refrigerated.

Heat oil in a large skillet add onion and bacon and cook until they begin to change color.  Add garlic and rosemary and cook for 1-2 minutes longer.

Add beans and stir in tomatoes, salt and pepper.  Cover with a lid and cook 10 – 15 minutes stirring a few times.

Serves 4

Remember, being compliant with wearing your Jobst, Mediven, Sigvaris, or Juzo compression stockings and support hose is the key to keeping your legs and body healthy. Thank you for shopping with Support Hose Store.

Contact us at customerservice@supporthosestore.com or on or toll free number 1-800-515-4271

Happy Holidays – Food For Body and Mind


Remember Stockings Make Great Gifts or Stocking Stuffers

SensiFoot Specials – Buy 3 get 1 Free

The holidays are here. It is time to reflect on the past year, and be thankful for all that God has blessed in our lives: our family, our friends, and ourselves. My past newsletters have always been about eating healthy, staying fit, and taking care of our legs by wearing our compression stockings and support socks. It is important this time of year when we tend to indulge that we continue to eat healthy and exercise as much as possible. When it is time to indulge; do not buy store made pies and desserts. They are loaded with preservatives, artificial ingredients, and do not taste as good as homemade. My recipes that follow are some of the easiest and most delicious home-style desserts I have created. I strongly feel that with commitment to good nutrition and exercise, as long as your health permits, it is good for the soul to indulge in some delicious holiday desserts. However, it should be noted these are not the healthy recipes you are used to getting from me. These have all the fat and calories of the traditional holiday desserts. I wish you all the happiest of holidays and the best of eating.

Chef Brent

Pie Dough

40 oz All-purpose flour

1 tsp Salt

11 oz Margarine (cold and diced)

10 oz Crisco (cold)

1½ cup Ice Water

A kitchen-aid or other type of stand mixer will work best, but you may also mix by hand. First, mix dry ingredients, Second, add the margarine and Crisco. Mix until crumbly looking. Next add the water all at once. Mix until dough comes together. Do not over mix! Portion the dough out at 10.5 ounces, wrap in plastic wrap, and chill in the refrigerator. These will keep for a week in the refrigerator, or frozen for use at a later date.

Yield is 7

Bourbon-Walnut Apple Pie

12 Granny Smith Apples

1 ½ Cup Brown Sugar

2 tsp. Cinnamon

3 Tbsp. Cornstarch

¼ Cup Bourbon

2 Tbsp Butter

1 Cup Walnuts (optional)

2 Pre-made Pie Doughs

¼ Cup Cinnamon Sugar

Core, peel and slice apples.

Mix apples, brown sugar, cinnamon, cornstarch. Cook in butter on stove top until just softening.

Remove from heat and add bourbon.

Cool apples put one rolled pie dough into a 10 inch pie pan. Put in filling. Cover with second pie dough. Crimp edges and egg wash crust, make slits in top for vents, top with cinnamon sugar.

Bake at 350°F for one hour and test apples for doneness (may take up to one hour and 30 minutes). Yield one pie.


Kentucky Bourbon Pecan PiePecan Bourbon Pie From Chef Brent

2 Pie Shells
9 Eggs
2 cups Brown Sugar
2 Tbsp Vanilla Extract
2/3 Cup Butter, melted
2 oz Bourbon
1 ½ Corn Syrup
1 Cup Pancake Syrup
1 tsp Salt
6 cups Pecans

Mix all ingredients together except for pecans.

Roll out pie shells and place into two 10 inch pie pans.

Divide the pecans between the 2 shells, and pour liquid over pecans.

Bake for 55 minutes at 350°F.

Remove the pies from oven when they are firm with just a little wobble to the filling.

Yield 2 pies

If you have any questions concerning these recipes or any other recipes please email customerservice@supporthoseplus.com

Remember, being compliant with wearing your Jobst, Mediven, Sigvaris, or Juzo compression stockings and support hose is the key to keeping your legs and body healthy. Thank you for shopping with Support Hose Store.

A note from Vanda’s Desk,

Rod and I have both sampled these pies which Brent has shared his recipes with you and they are, to say the least, fantastic! Rod and I have never been Pecan Pie fans, but these are really great! To some of you the weight measurements on the pie crust recipe may seem strange, but this is really the only way to measure flour accurately.   —  Vanda

Click Below to see current Specials

Remember Stockings make great gifts or stocking stuffers

SensiFoot Special – Buy 3 get 1 Free

Please Note Prices will increase up to 5% beginning Jan 2010

Thanks for shopping at SupportHoseStore.com,
Vanda and Rod
Toll free 1-844-472-8807
Contact us at customerservice@supporthosecom 

Making This Your Best Holiday Season Ever

Food For Body and Mind a division of Leg Health News

Maintaining a healthy diet during the Holidays is a difficult task for anyone, especially a diabetic. Remember, the winter season is about love and miracles. When we celebrate the love and miracles of the Holiday Season, we should also take the time to celebrate our personal miracles. Give Thanks for our lives, our health, our families, and our friends.

Holiday time is food time. There is an abundance of it, and most of it is high in fat and calories. If it’s too hard to resist completely, definitely stay active and maybe add a little extra activity – even a walk around the block after a heavy meal – to help balance the extra eating. I have included a great diabetic-friendly recipe to help you resist the temptation of Holiday treats.

Roasted Spiced Pork Loin with Apples and Acorn Squash

(Serves 4)

1 Lemon Zested
Juice of 1 Lemon
½ tsp Ground Ginger
1/8 tsp Ground Allspice
1 tsp Ground Cinnamon
1/8 tsp Ground Nutmeg
2-3 Sprigs of Fresh Thyme- Leaves Removed and Chopped
1 Tbsp Olive Oil
½ tsp Ground Black Pepper
1 tsp Salt
1 (1.5 – 2#) Pork Loin Roast
2 Medium Onions- Peeled and Quartered
2 Granny Smith Apples- Cored and Quartered
1 Medium Acorn Squash- Seeds and Strings Removed and Cut into 6-8 Wedges Each
½ Cup Unsweetened Apple Juice
¼ Cup Maple Syrup
1 Cup Chicken Stock

Preheat oven to 375° F

In a large mixing bowl, combine lemon zest and juice, spices, thyme, olive oil, salt and pepper.

Toss the pork loin, onions, apples and acorn squash in this mixture until well coated. Remove apples and set aside. Place rest of items in a large roasting pan.

Add apple juice, maple syrup, and chicken stock to the mixing bowl and mix well.

Gently pour this mixture into the roasting pan so that you do not wash the spice mixture off of the other items.

Place in oven for 20 minutes. Add apples to the pan and cook for 40-50 minutes until a thermometer inserted into the center of the roast reads 160° F.

Slice the pork loin and serve with the apples, squash and sauce from the pan.

For Diabetics: This meal has approximately 48 g of carbohydrates. If your diet necessitates cut back on maple syrup or substitute a sugar free syrup like Cary’s Syrup that has 3g carbs per Tbsp versus 12g of carbs per Tbsp in maple syrup.

You can leave a comment here on askvanda blog

Food For Body and Mind

Brent has brought together such wonderful recipes for fall we want to give him lots of space this month.  We have wonderful garments coming and we just want to let you know we have the New Mediven Comfort (wearing is believing) which will replace the Elegance.  Also look for the Sigvaris Eversheer coming next month.  –Vanda


Welcome to Fall in the northern Hemisphere. It is time to harvest all of the late season crops like Sweet potatoes and hearty squash, including pumpkins. Many people only use pumpkins for decoration and Pumpkin pie and do not realize how good for you they actually are.

Their orange color reveals to us that they are very high in beta carotene. When ingested the body converts this into vitamin A. The body then uses the vitamin A to help prevent night blindness and other eye problems, protect against toxins and cancer formations, enhance immunity and helps the body fight illnesses including the cold, flu, and infections. It is an antioxidant and protector of the cells while slowing the aging process and keeping the skin healthy and elastic. It can also help prevent heart disease. Pumpkins are low in fats, carbohydrates, and sodium while being high in fiber, vitamins C and E, folic acid, calcium, iron and potassium. There have also been studies that found that pumpkin extract can promote the regeneration of damaged pancreatic cells, resulting in increased bloodstream insulin levels.

Whenever possible you should use fresh pumpkin in cooking. The canned varieties often contain increased amounts of sugar and sodium and usually do not taste as good as fresh. The smaller “pie” varieties will usually be more tender, have better flavor and are easier to cook than the larger “jack-o-lantern” varieties, but if you buy the larger ones for decorating, feel free to roast them off just like the smaller ones as long as they have not been cut open for more than a couple of days.

For additional nutritional information please refer to:
Below I have included two of my favorite soup recipes and a great muffin recipe.

Enjoy and Happy Harvest!

Chef Brent Lancour

Roasting fresh Pie Pumpkins:

Cut pumpkins in half lengthwise. Lay on baking sheet or large casserole with the cut side down. Fill the baking pan or dish with half an inch of water, cover with foil, and bake at 350 degrees until soft all the way though. About 1 ½ – 2 hours. When cool, scoop out the seeds with a large spoon and set aside. Then scoop out the pulp and puree in a food processor until smooth. This may be used immediately or packaged and frozen for up to 6 months.

Curried Pumpkin Pear Soup

8 cups of cooked pumpkin pulpPumpkin Pear Soup
4 Tablespoons of butter
3 pears – cored and diced into 1/4″ cubes
2 Tablespoons minced garlic
2 yellow onions – diced
1 -2 Tablespoons of curry powder
1 quart of chicken stock
1/2 cup white wine
1/2 cup cream
Salt and Pepper

Garnish with toasted pumpkin seeds
In a large soup pot, melt the butter and sauté the onions and garlic until soft.
Next, add curry and cook for about five minutes, then add remaining ingredients. Bring to a boil then simmer for about 30 minutes. Run the soup through a blender. Add salt and pepper to taste. Serve garnished with toasted pumpkin seeds.

Toasted pumpkin seeds

Clean and dry pumpkin seeds from the roasted pumpkins. Spread them out on a sheet pan and sprinkle lightly with salt, pepper, and mild red chile powder. Toast in a 350 degree oven for 10 to 20 minutes until golden brown.

Pumpkin Peanut Butter Soup

1/4 lb. butter
2 onions
1 1/2 TBS. chopped garlic
6 cups pumpkin puree
1/2 gallon of vegetable or chicken stock
1 1/2 cups peanut butter
1 cup half and half
1/4 cup maple syrup
1 tsp chipotle powder (or cayenne pepper)
salt and pepper to taste

In a large soup pot melt the butter and sauté onions and garlic until soft. Add pumpkin and stock, bring to a simmer. Remove from heat and blend until smooth. Put puree back on heat and add peanut butter, half and half, maple syrup, chipotle powder and salt and pepper

Pumpkin Muffins

1 ½ cups flourPumpkin Muffins from Chef Brent at Support Hose Plus
pinch of salt
1 tsp. baking powder
½ tsp. allspice
½ tsp. nutmeg
½ tsp. cinnamon
1 cup cooked pureed pumpkin
6 Tbs. melted butter
¾ cup brown sugar
2 eggs
1 cup milk
¼ cup maple syrup
1 cup chopped nuts or raisins (optional)

Mix all dry ingredients. Add wet and mix. Portion into a muffin tin that has been sprayed with vegetable oil and lightly floured. Bake at 350 degrees for 20-30 minutes or until done.

You may receive assistance in ordering any of our wonderful products we carry by calling us at 1-844-472-8807. We have certified fitters on staff to help you in determining what products would best suit your needs. We can also assist you in placing your Jovipak® orders – even the custom orders. Simply call 1-844-472-8807 We look forward to hearing from you! After all, We’re Here To Support You!Remember, being compliant with wearing your Jobst, Mediven, Sigvaris, or Juzo compression stockings and support hose is the key to keeping your legs and body healthy.

Thank you for shopping with Support Hose Plus,

Vanda, Rod, Brent and the Support Hose Plus Team

Data and Graphics for this newsletter courtesy Jovipak®

Contact us at customerservice@supporthoseplus.com
or on or toll free number 1-844-472-8807

Brent’s Corner – Fats Help Maintain a Healthy Body

Last month we covered how to control the use of oils in cooking by always measuring the amount you are using. This month we are going into further detail on using and consuming fats. Fats are a necessary part of all of our diets, but knowing the difference between bad and good fats is the key to controlling LDL cholesterol and preventing heart disease.

The bad fats, known as saturated fat, trans-fatty acids, hydrogenated fats, and dietary cholesterol are known to raise blood cholesterol, which can lead to clogged arteries and heart disease. These fats include all red meat, lard, poultry fat, all oils that have been “hydrogenated”, and all dairy products that have 2 percent milk fat or higher. These should not exceed 4-5% of your daily caloric intake. Foods from plants that contain saturated fat include coconuts and palm oil (often called tropical oils) and cocoa butter.

When eating in a restaurant, it is always a good idea to ask if they are deep frying in hydrogenated oils. If they do not know, chances are they are using hydrogenated oil, and you should stay away from any deep fried products on their menu. Non-hydrogenated frying oils tend to be a bit more expensive, and a lot of restaurants tend to try to skip out on the added expense.

The Good fats, known as monounsaturated fats and polyunsaturated fats appear to not raise LDL cholesterol and should represent a majority of the fat in your diet. These include most vegetable oils, fish, seeds, and nuts. They should not exceed 15-17% of your daily caloric intake.


My favorite of these oils is extra virgin cold-pressed olive oil. It is highly flavorful, easy to cook with, and very good for you. When purchasing olive oil, it is important to make sure it is extra virgin and cold pressed. Extra virgin means that the oil was produced by machine without the use of chemicals. Cold-pressed means that the temperature was kept below 35° Celsius during the processing. This helps retain flavor and preserves the nutrition of the olive. The color should be a rich medium-green, not yellow. Stay away from anything that says “100% olive oil” or “pomace oil” as these tend to be of the lowest quality and may have been processed by chemical means. Lastly, it is not important to purchase the most expensive bottle. Buy one that looks good and fits your budget and enjoy!


Brent’s Corner – Lemon Thyme Chicken

I received a waterfall of “Welcome Aboard” emails last month. Thank you very much. It is wonderful being here, and it is wonderful being able to help so many people. Unfortunately some emails got lost in transmission. If this happened to you, please accept my apologies.

A majority of the requests I received were asking for healthy recipes. I understand just how important healthy eating habits and healthy weight maintenance are when trying to take care of our legs. I have taken out one of my long-time summer favorites, Roasted Lemon Thyme Chicken. (Yes, I know it is winter in the Southern Hemisphere. Hopefully all of you may enjoy my recipes as well.)

Lemon Thyme Chicken

Lemon Thyme Chicken Compliments Chef Brent at SupportHosePlus.com

Service for 2

Preheat your oven to 400° F

2 Bone-in Chicken Breasts with Skin-on
1 small Bunch of Fresh Thyme
1 Large Fresh Lemon
2x 1/8 teaspoon Olive Oil
Salt and Pepper
Feel free to prepare the chicken up to a day in advance and refrigerate.
Slice your lemon into 8 slices, keeping the ends.
Using the tips of your fingers, gently lift the skin away from the meat, creating a pocket.
Stuff 2 lemon slices and 5-10 branches of thyme inside of the pocket.
Carefully pull the skin back into place
Place your leftover lemon ends and slices in a pan and rest your chicken on top of the lemons with the skin side up.
Rub or brush the top of each chicken with 1/8 tsp Olive Oil
Season with salt and pepper and pop them into the oven.
Cook for 45 minutes to an hour, or until they reach 165° F.

This one is great with roasted baby red potatoes and steamed Asparagus.

Just toss halved or quartered potatoes in 1 tsp olive oil. Season them with fresh chopped thyme, salt and pepper. Toss them in the oven with your chicken. You may have to remove them a bit early, if they start to get to brown.

Stay Healthy tip of the week:

Always measure out your oils when cooking. A simple drizzle can turn into a tablespoon very quickly. Measuring will keep the fat content down in your food without sacrificing flavor!

Remember, being compliant with wearing your Jobst, Mediven, Sigvaris, or Juzo compression stockings and support hose is the key to keeping your legs and body healthy.
Thank you for shopping with Support Hose Store

Brent’s Corner

Hello All,

I am Rod and Vanda’s son, Brent. I joined Support Hose Store 2 years ago after retiring from being an executive chef and pastry chef for 15 years. I thought it might be nice to share some of the knowledge I have gained working in the restaurant industry with our clients. Every month I will try to give a few helpful tips on making cooking quicker and easier or some great recipes I hope you all will enjoy. If you have any questions concerning any of the content in Brent’s Corner or if you have any questions about a new recipe you have seen or would like to try please feel free to sign in to our blog, leave a comment and I will be happy to help.

It is finally spring! The time of fresh baby greens, baby vegetables and berries.

Tip of the Month:
In this economy it is very important to all of us that the money we spend on groceries does not go to waste by food spoiling. To help with this it is very important not to wash your lettuces, fruits and vegetable until you are ready to use them. The additional moisture will cause all to spoil prematurely. Keep lettuce in a paper bag instead of plastic in your refrigerator’s crisper. Baby greens more often than not, when purchased at the store come a plastic tub. To keep baby greens longer, fold up a paper towel and set it on top of your greens. Be sure to change out the paper towel every few days.

We are here to Support You,