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Thomas Jefferson University Hospital’s CancerCARE Recipes

Here are some delicious, healthy and easy-to-prepare culinary suggestions for your holiday pleasure from Thomas Jefferson University Hospital. Enjoy!

Festive Rice Salad | Cranberry Bread |
Veal Piccante | Creamy Rice Pudding

FESTIVE RICE SALAD Yield: 4 main dish servings

Ingredients:

  • 6 tablespoons balsamic vinegar
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon olive oil
  • ½ teaspoon dried tarragon
  • 4 cups cooked brown rice
  • 1 large red pepper, diced
  • 2 medium carrots, shredded
  • ¼ cup chopped parsley
  • 1 cup cooked black beans

Preparation:

  1. Whisk together the vinegar, mustard, oil and tarragon.
  2. Pour dressing over warm rice and toss to coat.
  3. Add pepper, carrots, parsley and beans to rice and mix gently. Cover and refrigerate until ready to serve.
  4. Serve on a bed of greens.

Please Note:

  • This salad is tastiest when served at room temperature.
  • You can make many variations of this salad by changing the type of grain, vegetables and beans used. You can also add tuna, cooked seafood or chicken pieces.

Nutritional Information Per Serving:

  • Calories - 337
  • Fat - 9 grams
  • Saturated Fat - <.5 grams
  • Carbohydrate - 65 grams
  • Dietary Fiber - 7 grams
  • Protein - 10 grams
  • Sodium - 38 milligrams
  • Potassium - 408 milligrams

CRANBERRY BREAD Yield: 1 loaf (12 slices)

Ingredients:

  • 1 cup whole wheat flour (use whole wheat pastry flower if available)
  • 1 cup unbleached white flour
  • 1 cup sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons soft margarine
  • ¾ cup orange juice
  • 1 egg, beaten
  • 1 ¼ cup cranberries, chopped
  • ¼ cup chopped walnuts (optional)

Preparation:

  1. Preheat oven to 350 degrees.
  2. Sift all dry ingredients together.
  3. Stir margarine, juice and beaten egg together. Add to dry ingredients. Stir to mix.
  4. Stir in cranberries and walnuts (if using).
  5. Pour batter into lightly greased loaf pan (or non-stick vegetable oil spray).
  6. Bake at 350 degrees for one hour. Turn onto rack to cool.

Nutritional Information Per Slice:

With Walnuts: Without Walnuts:
• Calories - 190 • Calories - 170
• Fat - 4.5 grams • Fat - 2.5 grams
• Saturated Fat - <1 gram • Saturated Fat - 5 grams
• Carbohydrate - 34 grams • Carbohydrate - 34 grams
• Dietary Fiber - 3 grams • Dietary Fiber - 2 grams
• Protein - 3.5 grams • Protein - 3 grams
• Sodium - 200 milligrams • Sodium - 200 milligrams
• Potassium - 100 milligrams • Potassium - 111 milligrams

VEAL PICCANTE Yield: 4 servings

Ingredients:

  • 2 tablespoons margarine
  • 1 pound veal medallions, thinly sliced, pounded flat
  • ¾ cup flour, spread on waxed paper
  • 2 tablespoons lemon juice
  • 2 tablespoons white wine
  • 2 tablespoons parsley, finely chopped
  • 1 lemon, sliced

Preparation:

  1. Melt margarine in skillet over medium-high heat.
  2. Dip both sides of veal medallions in flour and shake off excess.
  3. Place veal in skillet and add lemon juice and wine.
  4. Cook veal until lightly browned on one side; turn and brown the other side.
  5. Add parsley, stirring it into the sauce.
  6. Place veal medallions on a warm platter.
  7. Pour the sauce over them, and garnish with lemon slices.

Nutritional Information Per Serving:

  • Calories - 328
  • Fat - 11 grams
  • Saturated Fat - 4 grams
  • Carbohydrate -17 grams
  • Dietary Fiber - .6 grams
  • Protein - 38 grams
  • Sodium - 170 milligrams
  • Potassium - 430 milligrams

CREAMY RICE PUDDING Yield: 12 servings

Ingredients:

  • 1 cup raw rice
  • ¾ cup sugar
  • 6 cups 1 percent milk
  • 2 cinnamon sticks
  • Dried fruit, if desired

Preparation:

  1. In heavy-bottomed pot, combine rice, sugar, milk and cinnamon sticks. Place over medium-high heat and stir until rice and sugar are lump free. Allow to come to a low boil. Turn heat down to medium-low. Allow to simmer, stirring frequently until mixture is thick and rice is tender.
  2. Remove from heat and allow to cool slightly.
  3. If desired, while rice cools, combine dried fruit such as raisins, apricots, dates or any other favorites.
  4. Put rice pudding into serving dishes or cups. Arrange dried or fresh fruit over pudding.

Nutritional Information Per Serving:

  • Calories -153
  • Fat - 1.5 grams
  • Saturated Fat - <1 gram
  • Carbohydrate - 31 grams
  • Dietary Fiber - 0 grams
  • Protein - 5 grams
  • Sodium - 63 milligrams
  • Potassium - 209 milligrams