Watch Now: Chef Recipes – Cooking for Cancer Patients

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Published

July 24, 2014


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This post is available in: Spanish

 

I was honored to be asked to provide a  food demonstration for a Baptist Health lecture series for cancer survivors and their family members.

Watching the participants come in with concern and anxiety, then leave with excitement and hope, was one of the most rewarding things I have ever experienced during my 22 years at Baptist Hospital.

My brother has prostate cancer;  my mother has melanoma, and my youngest brother died at age 53 of cancer. This disease is one that my family has learned to live with, and  I am committed to using our experience to “pay it forward.”  I support this lecture series in hopes that my energy and engagement will provide encouragement.

I put together a vegetable display of assorted-colored vegetables that are high in “phytochemicals” or antioxidants, which promote the prevention and treatment of many health conditions, including cancer. A diverse and colorful selection of fresh vegetables can provide a good dose of health. To me, food is the answer to all life’s challenges. A few recipes are below.

Roasted Vegetable Ragù using Garden Vegetables

Ingredients:

4 oz extra  virgin oil

10 ounces fresh mushrooms, quartered

3 medium carrots, thinly sliced

1 large turnip, peeled,  ½-inch diced

1 head celery, washed, ½-inch diced

1 green pepper, washed, ½-inch diced

1 yellow pepper, washed, ½-inch diced

1 large white onion, coarsely chopped

1 large red onion, coarsely chopped

1 large red bell pepper, cut into ½-inch diced

1 large fresh fennel bulb, trimmed, cut into  ½-inch diced

4 garlic cloves, sliced

2 tablespoons extra-virgin olive oil

1 teaspoons chopped fresh rosemary

1 medium zucchini, trimmed, cut into ½-inch diced

1 medium yellow squash

1/4 cup chopped fresh basil

1/4 cup chopped fresh Italian parsley

1 tablespoon Sea or Kosher salt

1 tablespoon chopped fresh or roasted garlic

Preparation

1. Preheat oven to 475°F.

2. Spray rimmed baking sheet with nonstick spray. Spread vegetables into a single layer on the baking sheet.

3.  Drizzle with oil; sprinkle with rosemary, salt, and pepper.

4. Roast until vegetables are tender, stirring occasionally. Baking  time depends on the softness of the vegetable. Carrots will require 15 minutes, while squash will need just 5 to 8 minutes.

5. Remove the vegetables from the oven while still firm.

6. Once the vegetables have cooled, gently combine  and season to taste.

7. Can be stored for five  to seven days at or below 41 F.

 

Roasted Red Pepper Hummus

Ingredients:

  • 1 16 oz can of chickpeas or garbanzo beans
  • 1/4 cup liquid from can of chickpeas
  • 3-5 tablespoons lemon juice (depending on taste)
  • 1 1/2 tablespoons tahini (optional)
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon fresh chopped cilantro
  • ¼ teaspoon cumin
  • 2 tablespoon of  roasted or sautéed red pepper

Preparation:

1. Drain chickpeas and set aside liquid from can.

2. Combine remaining ingredients in blender or food processor.

3. Add 1/4 cup of liquid from chickpeas.

4. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

5. Garnish with cilantro

6. Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

 

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Stan Hodes is the executive chef and operations manager of Dining Services at Baptist Hospital of Miami, a position he has held for 22 years. Chef Hodes has worked as an executive sous chef with Marriott Hotels, Orlando World Center and the Casa Magna Resort in Cancun, Mexico. He has been the executive chef at Royal Caribbean Cruise Lines, Pan American Airlines, Marriott Inflight division and Kings Bay Country Club. After graduating from high school in Mallorca, Spain, he received a bachelor’s degree in culinary arts and hotel management from Bournemouth College in England. Chef Stan earned a “Premier’s Illuminating Excellence” Award, for Premier’s Food service program in 2008. In 2009, he was recognized by HealthLeaders magazine as one of the top 20 most innovative Food Service Executives in America. He is a member of Premier’s culinary committee, designing healthy food programs for hospitals, schools, colleges and universities.

 

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