Page 29 - Scene Magazine 46-02 February 2021
P. 29

                                     Fun With
Food
BY JOANNA STELLOH PHELPS
     ALYSSA BARRETT STYLIST
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       Grain Bowl
Okay, I have resisted the popular ‘grain bowl’ phase and finally decided to try it. I guess they always looked a little one-color and drab, but it doesn’t have to be
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  because you can add your favorite veggies to make it more appetizing. Besides being a fast meal, it is easy to multiply for the number of servings you need. And you feel healthy eating it!
Chicken and Squash Grain Bowl
Ingredients:
• One microwave packet (8.8 oz. size) of quinoa and brown rice (or your choice), cooked according to package
• One package frozen diced butternut squash, cooked according to package
• Salt, pepper, cinnamon, brown sugar to taste
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 • One half meat from cooked rotisserie chicken (or frozen grilled chicken strips, thawed)
• 2-3 tablespoons Greek or Italian salad dressing
• Roasted and salted cashews
• Salt and pepper to taste
• Additional salad dressing for serving
Instructions: Cook grain according to package and put in bottom of two serving bowls. Cook squash according to package, drain, and add salt, pepper, cinnamon, and brown sugar to taste. Put on top of grain. Mix cooked chicken and salad dress-
ing together, adding a pinch of salt and pepper. Cover and microwave until hot, divide between the two bowls. Top with cashews and additional salad dressing if you like. This serves two.
There are lots of combinations so use any grain you like such as ancient, flax, rice, etc. Some good veggie options could be shredded carrots (uncooked), frozen peas and carrots or Brussels sprouts cooked according to package for example. You could add hard boiled eggs, change chicken to ham or cooked ground beef, or cubed turkey. Sauces could be ranch dress- ing, guacamole, and salsa. Combinations are endless and it is all up to your taste.
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