Winter 2020 - Issue 12

Seasoned Magazine

The Inspired Cooking Magazine for Adults

Seasoned Magazine2 min read
Dear Readers,
Will we ever get back to “normal,” to the way that our lives were pre-pandemic? Probably not. Though much of that way of living hopefully will return, I think there will be important differences. For one thing, most of us will not only be more apprec
Seasoned Magazine1 min read
Seasoned Magazine
SALLY SAMPSON Founder/President JOHN (DOC) WILLOUGHBY Editor VIC DEROBERTIS Creative Director CARL TREMBLAY Photographer CATRINE KELTY Food Stylist ADAM RIED Contributor KAREN WISE Copy Editor EVILEE EBB Business Development HEIDI BROADLEY Publishing
Seasoned Magazine1 min readRegional & Ethnic
Excellent Sardine Sandwich
HANDS-ON TIME: 15 MINUTES TOTAL TIME: 15 MINUTES MAKES: 1 SANDWICH ¼ ripe avocado2 slices whole-wheat or multigrain bread, toastedKosher salt and black pepper4 or 5 thin cucumber slices½ (4-ounce) can oil- or water-packed sardines, drained¼ lemon2 th
Seasoned Magazine2 min readRegional & Ethnic
Chicken With Onions And Thyme
HANDS-ON TIME: 35 MINUTES TOTAL TIME: 1 HOUR 20 MINUTES MAKES: 2–4 SERVINGS While it’s not essential to trim excess fat and skin from the sides of the chicken thighs, it takes only a minute or two, and the chicken will look much neater—and be easier
Seasoned Magazine1 min readRegional & Ethnic
Butternut Squash Soup with Lime, Garlic, and Ginger
HANDS-ON TIME: 25 MINUTES TOTAL TIME: 1 HOUR MAKES: 8 TO 10 CUPS 1 teaspoon olive or vegetable oil1 onion, peeled and coarsely chopped1 tablespoon peeled and coarsely chopped fresh ginger, or 2 teaspoons dried1 garlic clove, peeled and finely chopped
Seasoned Magazine2 min readRegional & Ethnic
Coconut Rice
HANDS-ON TIME: 5 MINUTES TOTAL TIME: 50 MINUTES MAKES: ABOUT 3 CUPS 1 cup long-grain brown rice1 cup canned unsweetened coconut milk¾ cup water½ teaspoon kosher saltCilantro sprigs, for garnish (optional)Crushed peanuts, for garnish (optional) 1. Rin
Seasoned Magazine2 min readRegional & Ethnic
Curried Roast Pork Tenderloin
HANDS-ON TIME: 10 MINUTES TOTAL TIME: 30 MINUTESS MAKES: 4 SERVINGS 2 (12- to 14-ounce) pork tenderloins1 tablespoon plus 1 teaspoon olive or vegetable oil1 tablespoon curry powder1 teaspoon kosher salt½ teaspoon black pepper2 tablespoons chopped fre
Seasoned Magazine1 min readRegional & Ethnic
Easy Roasted Potatoes
HANDS-ON TIME: 10 MINUTES TOTAL TIME: 45 MINUTES MAKES: 4 SERVINGS 2 pounds (6 medium-sized) Red Bliss potatoes or Yukon Gold potatoes, scrubbed and patted dry2 tablespoons olive or vegetable oilKosher salt and black pepper2 tablespoons chopped fresh
Seasoned Magazine1 min readRegional & Ethnic
Sautéed Spinach with Lemon
HANDS-ON TIME: 10 MINUTES TOTAL TIME: 10 MINUTES MAKES: 4 SERVINGS 1 tablespoon olive or vegetable oil1 pound spinach, well washed and dried2 teaspoons fresh lemon juice¼ teaspoon kosher salt¼ teaspoon black pepper⅛ teaspoon crushed red pepper (optio
Seasoned Magazine1 min readRegional & Ethnic
Orange Banana Parfait
HANDS-ON TIME: 10 MINUTES TOTAL TIME: 10 MINUTES MAKES: 4 SERVINGS 2 oranges or 4 clementines, peeled, seeded, and chopped2 bananas, thinly sliced6 tablespoons raisins½ cup chopped toasted walnuts, almonds, or pecans2 cups yogurt of your choice 1. Di
Seasoned Magazine1 min readRegional & Ethnic
Hummus
HANDS-ON TIME: 15 MINUTES TOTAL TIME: 15 MINUTES MAKES: 2 CUPS 1 (15.5-ounce) can chickpeas, drained and rinsed½ cup sesame tahini1 garlic clove, peeled and sliced, or ¼ teaspoon garlic powder1 teaspoon ground cumin1 teaspoon kosher salt¼ cup fresh l
Seasoned Magazine1 min readRegional & Ethnic
French-Style Carrot Salad
HANDS-ON TIME: 20 MINUTES TOTAL TIME: 20 MINUTES MAKES: 2 SERVINGS Shredded vegetable salads are standard fare in most restaurants and homes in France. This bright, crunchy carrot salad is great as a side salad or as a topping on a sandwich. You can
Seasoned Magazine1 min readRegional & Ethnic
White Beans and Greens
HANDS-ON TIME: 15 MINUTES TOTAL TIME: 25 MINUTES MAKES: 2 SERVINGS 2 teaspoons olive or vegetable oil1 garlic clove, peeled and finely chopped1 bunch kale, well washed, stemmed, and roughly chopped¼ cup water1 teaspoon vinegar (any kind)1 (15.5-ounce
Seasoned Magazine1 min readRegional & Ethnic
Kitchen Tips and Tricks
The easiest way to core fresh peppers of all kinds—jalapeños and other fresh chiles as well as bell peppers—is to simply cut off the blossom (non-stem) end, then stand them up and slice down along all four sides, neatly cutting into quarters and leav
Seasoned Magazine1 min readCooking, Food & Wine
Orange-Lime Seltzer
HANDS-ON TIME: 5 MINUTES TOTAL TIME: 5 MINUTES MAKES: 1 SERVING ½ cup orange juice1 teaspoon fresh lime juice1 teaspoon honey or maple syrup (if you like it a little sweeter)¼ teaspoon vanilla extract½ cup cold seltzer water Ice cubes 1. Put the oran
Seasoned Magazine1 min readRegional & Ethnic
Crossword
1 Pizza sauce herb 5 Ice-cream serving utensil 8 Spanish nibbles 9 White wine aperitif 10 Corn serving 11 Bam! chef 12 Wash off 14 Pinot Noir, for example 16 Layered Italian dish 18 Center, for short 19 Morning time 20 ___-glace, rich brown sauce in
Seasoned Magazine1 min readCooking, Food & Wine
Peanut Butter and Jelly Smoothie
HANDS-ON TIME: 5 MINUTES TOTAL TIME: 5 MINUTES MAKES: 2 SERVINGS ½ cup plain yogurt1 cup milk2 tablespoon creamy peanut butter or almond butter1 cup fresh or frozen strawberries3 ice cubes 1. Put all the ingredients in a blender and blend at medium s
Seasoned Magazine1 min readCooking, Food & Wine
Kitchen Essentials
From draining pasta to washing vegetables and rinsing canned beans, a colander is a kitchen workhorse. We prefer plastic versions because they are lighter and also easy to clean. One of our favorites is the KitchenAid Classic Plastic Colander (about
Seasoned Magazine1 min read
Get Moving
1. Stand with feet shoulder width apart. 2. While holding onto a stable surface, extend one leg forward and return to starting position. 3. Repeat this motion, extending your leg first to the side and then to the back. 4. Repeat with the other leg. 5
Seasoned Magazine1 min readRegional & Ethnic
How To Stock Your Kitchen
• Canned beans (red, black, and/or white, plus chickpeas)• Dried beans (red, black, and/or white)• Dried lentils• Dried pasta• Canned diced tomatoes• Canned tomato paste• Canned or boxed lowsodium chicken broth• Canned seafood (tuna, salmon, sardines
Seasoned Magazine1 min readRegional & Ethnic
Chard
Though often called “Swiss chard,” this green leafy vegetable with multicolored stems actually has no connection to Switzerland. It has a mild, slightly sweet, earthy flavor. Chard is also very nutrient-dense, which is just a way of saying it’s good