School Nutrition Association May 2017 : Page 58

Food Focus SERVINGS 50 PER SERVING 515 cal., 16 g fat, 30 g pro., 68 g carb., 11 g fi ber, 864 mg sod. MEAL PATTERN 2-oz.-eq. meat/meat alternate, 2-oz.-eq whole grain, 1 ⁄ 4 cup red/orange vegetables, 1 ⁄ 4 cup dark green vegetables, 1 ⁄ 2 cup starchy vegetable Ramen Bowl Kitchen Wisdom 12 lbs., 8 ozs. 12 1 ⁄ 3 cups 3 gals., 1 ⁄ 4 cup 1 cup 1 cup 1 cup 3 lbs., 2 ozs. Spaghetti, whole-wheat Szechwan sauce, low-sodium* Chicken broth, low-sodium Garlic, minced Green onions, chopped Vegetable oil Chicken, cooked and diced 3 lbs., 7 ozs. 3 lbs., 7 ozs. 2 lbs., 7 ozs. Corn, frozen, thawed Peas, frozen, thawed Spinach, fresh-cooked or frozen, thawed Carrots, shredded Eggs, hard-boiled, cut in half • This is a very on-trend and modern recipe. I suggest marinating the cooked chicken pieces in Szechwan sauce for additional flavor. • A dispenser of some sort would be needed to effectively serve the broth. • There are a lot of components required for service, so I would mix the vegetables together in advance to speed up assembly. • Consider removing the kernel corn, as it’s not common in Asian-inspired dishes. • A frozen Asian vegetable blend can be used; it adds edamame and baby corn to the dish. • Don’t overcook the pasta. After cooking, shock it in ice water to stop the cooking process and cool quickly. 2 lbs., 8 ozs. 5 lbs., 2.5 ozs. 1. Prepare the whole-wheat spaghetti according to package directions. Let the pasta cool completely, toss in vegetable oil and set aside in cooler. 2. Prepare the broth by combining the Szechwan sauce, chicken broth, garlic and green onions in a pot over heat. Bring to a boil and simmer for 10 minutes. Hold hot for service. 3. Portion 1 cup pasta, 1 oz. cooked chicken, 1 ⁄ 4 cup each of corn, peas, spinach and carrots and one half of a hard-boiled egg into a serving bowl. Top with 1 1 ⁄ 4 cups hot broth and serve. 4. Optional garnish items: Fresh cilantro, lime wedges, additional green onions. *Note: Minh Less Sodium Szechwan Sauce can be used in this recipe. Recipe, Photo, Nutrition and Meal Pattern Analysis: The Schwan Food Company, www.theschwanfoodcompany.com and 5 pounds and does well with any type of cooking, except for stewing (it dries out). A roaster is slightly larger, 3 1 ⁄ 2 to 6 pounds, and it can pretty much be used interchangeably with a broiler/fryer chicken, depending on how much yield you need. You can nearly always buy roasters or broiler/ fryers cut up into eight pieces: two breast halves, two wings, two thighs and two drumsticks. A capon has a thick layer of fat under the skin, which makes its white 58 | SN | May 2017 meat fattier—and more delectable— than other types of chicken. Because of that, and the fact that capons usually run about 9 1 ⁄ 2 to 10 1 ⁄ 2 pounds, they make excellent roasting chickens. A stewing chicken is one that is past its prime. Stewing chickens have fl avorful but tough meat that must be broken down by a low and slow cooking process, such as—wait for it— stewing . What about those Rock Cornish hens (or Cornish game hens ) you might see in the supermarket freezer section, typically sold by the pair? That’s a hybrid chicken developed in the 1800s that’s small—at least 3 ⁄ 4 of a pound and, by its legal defi nition, no more than 2 pounds. Stuffed and roasted, these chickens are often just the right size for one or two people, without leftovers to pick apart and refrigerate. Sum of Its Parts. Don’t want to deal with the whole bird? You can always

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