Healthy & Delicious
By Rebecca Calappi/Photography by Mike Ferdinande
After indulging in the rich foods of the holidays and nibbling on comfort foods all winter long, adding freshness to your family table could be just the thing you need to kick start spring.
Who better to turn to for satisfying and healthy recipes than the executive chefs who keep our health care heroes powered up?
Since COVID-19 precautions were put in place, hospitals have had to be more careful about how they feed people. The cafeterias have tables and chairs six feet apart, but with visiting restrictions in place for months at a stretch (including at press time), family and friends still don’t overflow the space like they previously did. Even co-workers lunching together is more uncommon due to social distancing. Now, it’s more likely for health care workers to enjoy a hot, healthy meal alone, in peace and quiet.
At Beaumont, Troy, Executive Chef Glen Koons and his team of 25 feed approximately 700 people per day, mostly employees. In pre-COVID times, that number was closer to 1,200 per day, which would include patient families and visitors.
Koons has been executive chef at Beaumont, Troy for two years. He started at the hospital passing trays and worked his way up to leading the kitchen. He’s served food just about everywhere – from fine dining to Utica Public Schools.
Here Koons brings us a cafeteria favorite that folks can’t get enough of, especially since you can have it different every day. Bhudda Bowls are filled with fresh, healthy-for-you ingredients. You can follow the suggested recipe or switch out and add as many ingredients as you like.
Buddha Bowl
By Executive Chef Glen Koons
Serving size: 8
Butternut squash 1 lb., 8 oz. of squash 3/4 tsp. pepper 1 Tbsp. and 1/2 tsp. olive oil Sprinkle of cinnamon (optional) Directions Preheat oven to 425 degrees. Spray baking sheet with cooking spray. Season squash with oil, black pepper and cinnamon. Bake 20 minutes until lightly browned and fork tender. Hold for service. Kale 8 oz. fresh, clean, chopped kale 1/4 tsp. pepper 1 tsp. olive oil 1/3 tsp. chopped garlic Directions In a large skillet, add chopped fresh kale, toasted garlic and oil and season with pepper. Cook until wilted, about three minutes. Set aside for Buddha Bowl assembly. Marinated black beans 1 lb., 8 oz. canned black beans, rinsed and drained 1 oz. parsley 3/4 oz. olive oil Red Quinoa 5 oz. quinoa, raw 18 oz. water Directions Bring the mixture to a boil over medium-high heat, cover and simmer over low heat 15-20 minutes or until water is absorbed and quinoa has burst. Fluff with a fork and hold for serving. Assembly Prepare each ingredient and have ready to serve. Assemble your Bhudda Bowl by adding ingredients – butternut squash, red quinoa, kale and black beans to a bowl. Drizzle with pepper glaz and serve. Add or change ingredients to taste.
