"The Canadian Cancer Society in partnership with the Restaurant Association of Newfoundland and Labrador, the Chefs Association and TC Media are proud to offer a new program to the guests who stay at Daffodil Place called “Cooking for Life”. Once a month, local award winning chefs will work with Daffodil Place guests to teach them how to prepare healthy nutritional meals. Healthy eating can help reduce the risk of cancer. Eating well will also enhance the quality of life for people living with cancer.
Tomato Baked Cod with a warm Chick Pea and Wilted Green Salad
4 5oz pieces of cod
1 pint of cherry tomatoes quartered
1 bulb fresh garlic minced
3 tbsp sliced green onion
3 leaves chopped basil
Juice from 1/2 lemon
1 tbsp olive oil
Salt and pepper to taste
Preheat oven to 350°F. Place cod in a baking dish. Mix all other ingredients in a bowl and toss together. Spoon onto the top of the cod and bake for 15-20 minutes or until cooked.
1 large can of chick peas drained
1 red onion sliced
1 bunch of dandelion, kale or swiss chard chopped
*spinach can be used as well
1 bulb of garlic minced
1 tsp grainy mustard
2 tbsp olive oil
1 lime juiced
Heat a frying pan over medium heat. Add olive oil, garlic and onion. Sweat onions until tender. Add kale, quickly toss trying not to wilt too much. Remove from heat. Add chick peas, grainy mustard and lime juice. Stir ingredients together and spoon onto plate.
Caramelized Parsnip and Apple Crumble
– 12 servings (feel free to reduce or multiply recipe)
½ cup butter
1½ cups brown sugar
¼ cup water
8 medium parsnips
8 large apples – a mixture of firm
apples (Not McIntosh or the Delicious
apples – they go mushy.)
6 tbsp cornstarch
2 tsp ground cardamom
1 tsp ground cinnamon
1 tsp good vanilla
2 cups flour
2 cups brown sugar
1½ cups, cut into one-inch cubes
pinch cinnamon and salt
2 cups rolled oats
Preheat oven to 350F. Peel parsnips and chop into ½-inch chunks. In a large pot, over medium-high heat, melt butter, add brown sugar and stir together. Let cook 4-5 minutes until bubbling. Add water, stir. Stir in parsnips to coat. Cook, over medium
heat, stirring occasionally, 15-20 minutes until parsnips begin to soften and turn a caramel colour.
Meanwhile, make crumble topping:
In food processor bowl, pulse together flour, brown sugar, cinnamon and salt. (By hand just stir together in a mixing bowl.) Add butter and pulse until the size of large peas. Remove from processor and stir in rolled oats. (By hand, cut the butter into the mixture with a pastry blender or 2 forks, then add oats.) Place in freezer until ready to use.
Meanwhile, prepare the apples:
Do not peel, but core and chop into ½-inch chunks. Place in a large bowl. Toss with cornstarch, spices, salt and vanilla. Add caramelized parsnips and toss. Place parsnip-apple mixture in a large greased casserole (9x14). Generously spoon on crumble topping. You will have more than enough (freeze the remainder for another time). Bake for about 35 minutes until brown and bubbly. Spoon out portions and serve with ice cream, whipped cream or even yogurt for breakfast!
Phyllo-Wrapped Salmon Fillet
3 sheets phyllo dough, thawed if frozen
1 ½ Tablespoon fresh lemon juice
1 tsp olive oil
1 medium shallot(s), or 3 small, minced
1 medium onion(s), chopped
1 pound mushroom(s), sliced
1/2 tsp table salt, divided
1/4 tsp black pepper, divided
1 pound salmon fillet(s)
1 tsp lemon peel
Heat oven to 350°F. In a nonstick skillet over medium heat, heat oil. Add shallots and onions. Cook until just brown, 5 minutes. Add mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until almost dry, stirring occasionally, 10 minutes. Meanwhile, place salmon on piece of foil large enough to wrap it. Place on baking sheet. Sprinkle lemon zest and juice, and remaining salt and pepper over salmon; close foil over salmon. Bake until fish just begins to firm and change colour, 5 to 10 minutes. Open packet and cool. Lightly coat one sheet phyllo with cooking spray. Cover with second sheet, spray with cooking spray. Repeat with third sheet. Place salmon on phyllo. Place mushroom mixture on fish. Wrap phyllo over fish, envelope-style. Repeat spraying and layering with 3 more sheets of phyllo. Wrap around fish to cover completely. Bake on baking sheet until phyllo crisps and browns, about 20 minutes. Slice into 8 equal pieces.
Dijon-Roasted New Potatoes
½ teaspoon olive oil
1 Tablespoon Dijon mustard
¼ teaspoon dried thyme
¼ teaspoon table salt
¼ teaspoon white pepper
½ teaspoon paprika
1 pound uncooked potato(es), new, quartered
Coat a 9 X 13-inch baking dish with cooking spray. Heat oven to 425°F. Whisk together oil, mustard, paprika, thyme, salt and pepper in a large bowl. Add potatoes and stir until they are coated. Transfer potatoes to the baking dish and roast 15 minutes. Stir and roast another 15 minutes.
Dijon and Herb Baked Cod
4-6 oz portion of cod fillet
6 tbs dijon
2 tbs chopped chives
2 tbs chopped parsley
2 tbs chopped green onion
salt to taste
fresh ground black pepper to taste
Preheat oven to 375F. Place cod on a baking sheet lined with parchment paper, season with salt and pepper. In a bowl, mix together dijon, chives, parsley, and green onion. Using a spoon, spread dijon mixture on top of each piece of cod fillet. Cook cod in preheated oven for 10 to 15 minutes, depending on the thickness of the fillet. The cod fillet should be just starting to flake.
• 1 boneless chicken breast
• Spinach or basil leaves enough to cover
each chicken breast
• 2 tablespoons walnuts , toasted and
• Boursin cheese
• 1 ounce cream cheese , softened
• 1 garlic clove minced
• 2 teaspoons fresh parsley minced fine
• 2 teaspoons fresh chives chopped fine
• 1 pinch cayenne pepper
• 1/8 teaspoon freshly cracked black
• 2 tablespoons fine breadcrumbs
1. Pound each chicken breast to 1/4" thick. This can be done ahead of time, covered and refrigerated.
2. In a pan of boiling water, quickly dip each spinach leaf or basil leaf; drain and set aside.
3. Mix the 8 ingredients together for the Boursin cheese; add the walnuts to the cheese mixture,
cover at room temperature for at least an hour to blend the flavours.
4. Lay the chicken breast flat, season each side with salt and pepper;
add the spinach or basil leaves and spread the cheese-walnut mixture to cover each breast.
5. Starting at the shortest end of the chicken breast, roll up as tightly as possible and tuck in the ends to form a neat roll,
transfer to a greased baking dish and place the chicken breast seam side down;
sprinkle with bread crumbs and refrigerate at least 3 hours or over night.
6. Bake 350 degrees F. for approximately 30 to 35 minutes or until juices run clear. Let the chicken rest for 5 minutes;
slice 1/2 inch thick and serve with a tomato rose and an asparagus and carrot ring garnish.
Seafood Soup (Serves 4-6)
Recipe by Chef Jeremy Charles, executive chef of Raymonds
2 cloves garlic
1 large onion
1 bay leaf
1 head of fennel
2 whole leek
2 cans of 796ml whole plum
tomatoes (remove eyes of tomatoes)
2 cups of fish stock or clam juice
500ml of white wine
1 pound of fresh cod filets
1/2 teaspoon of chili flakes
1 teaspoon of fennel seeds
Salt and pepper to taste
Preparation of soup
1. Peel and dice onion and garlic
2. Wash and dice fennel and leek
3. In a large pot over medium-high heat, add olive oil, saute onion, garlic, bay leaf, chili
flakes and fennel seeds for 5 minutes. Continue to add fennel, leek, and saute until
4. Add white wine and bring to a boil. Add tomatoes and fish stock, bring to a boil,
reduce and simmer for 15 minutes.
5. Add fresh cod and cover, simmer for 5-6 minutes until cooked.
6. Garnish with fresh chopped tarragon.
Pair with a crisp spanish or italian white wine.
Creamy Seafood Quinoa
Chef Nicholas Jewczyk
• Cod (12 oz.)
• Salmon (12 oz.)
• Scallops (8 oz.)
• Fresh chopped parsley and dill
(4 tbsp), alternatively use dried herbs
• Quinoa (1 cup)
• Butter ( 4 oz.)
• 1 small shallot chopped finely
• 1 cup dry white wine
• 1 bay leaf
• Crème fraiche (600 ml)
• Lemon juice (2 tbsp)
• Parmesan cheese
• Salt and black pepper
1. Remove the skin and cut the cod and salmon into strips about 4 cm/2 inches by 2 cm/1 inch.
2. In a large saucepan bring 1 cup of quinoa and 2 cups of water to a boil, reduce heat to
low, cover and continue cooking for 5 minutes. Do not remove cover. Turn heat off and let rest 20 minutes.
3. A few minutes before the quinoa is ready, melt the butter in a large pan over a medium
heat and sauté shallot. Add the fish and scallops and fry for two or three minutes until almost cooked, taking care not to break the fish.
4. Add white wine and bay leaf and reduce white wine by half
5. Stir in the crème fraiche, fresh herbs and lemon juice, and continue to cook, allowing the mixture to bubble and reduce for one minute.
6. Divide quinoa between warm plates. Season the fish mixture then spoon over quinoa.
7. Garnish with fresh herbs and grated cheese.
8. Serve immediately by itself or alongside a fresh garden salad.
Carrot Raisin Apple Salad with Poached Cod
- 5 large carrots
- 2 medium apples
- Juice from 1 orange
- 1 lemon
- 1/4 cup raisins/currants
- Salt to taste
Peel and grate carrots into a medium-sized bowl. Pour in fresh orange juice and add a small amount of salt (to taste). Add raisins or currants. Grate apples (can leave peel on if desired) and add to mixture. Toss together. Squeeze in fresh lemon juice.
Cut about 1lb of cod into even-sized pieces. Bring a pot of seasoned water (salt and any herbs or spices preferred) to a boil. Lay fish pieces into a deeper pan. Pour boiling water over fish and place into 350F oven. Cook for about 6-7 minutes or until desired texture. Place salad on plate with fish layered on top. Dress fish with juice from the salad and serve.
Land and Sea Chowder
4L fish stock
1L mussel cooking liquid
1L heavy cream
225g chanterelle mushrooms
225g red potato
750ml corn juice
1 clove garlic, minced
454g mussel meat cooked
225g clam meat cooked
Cook bacon to render. Add garlic, butter, diced onion, diced celery, diced carrot
and flour cook until incorporated.
Steam mussels and clams in order to remove meat from shell, drain and reserve liquid.
Add liquid, and fish stock to roux mixture.
In a separate pot cook diced potato until fork tender. Drain and store for later use.
Add corn juice to fish stock mixture and simmer.
Sauté sliced chantrelles in small amount of butter and add to liquid.
Finish with all seafood products and cream just prior to service.
Season with salt and pepper.
Yield: 8 servings
3 pounds parsnips
1 large onion
2L water, or enough to just cover the vegetables
½ cup heavy cream
juice of one orange
Salt to taste
1. Peel the parsnips and chop into medium size pieces, do the same with the onion. Place in a large heavy bottom pot.
2. Cover the vegetables with 2L of water. Bring to a boil and reduce to a simmer until the parsnips become soft when you try to put a small knife through them.
3. Working in batches place the liquid and vegetables into a blender carefully blend the mixture and strain through a fine strainer into a large container. Continue until all of the bisque has been blended.
4. Add the cream and fresh squeezed orange juice to the bisque.
Season with salt to your taste.