Fall 2020 - Issue 11

Seasoned Magazine

The Inspired Cooking Magazine for Adults

Seasoned Magazine1 min readRegional & Ethnic
Dear Readers,
Like most people I know, I’ve been cooking every meal at home since we began social distancing in mid-March. It has mostly been fun and interesting, but I have to admit there are days when I’m tired of it. On those days, I’m tempted to just sit down
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 readCooking, Food & Wine
Any-Berry Overnight Oatmeal
HANDS-ON TIME: 5 MINUTES TOTAL TIME: 8 HOURS MAKES: 1 SERVING ⅓ cup old-fashioned or quick-cooking oats⅓ cup plain yogurt⅓ cup milk6 to 10 blueberries, raspberries, blackberries, and/or sliced strawberries (fresh or frozen)4 almonds, toasted and chop
Seasoned Magazine1 min readCooking, Food & Wine
Kitchen Tips and Tricks
With its knobby, uneven surface, ginger can be hard to peel—when we do it with a paring knife, we often end up cutting away a lot of the ginger along with the skin. To avoid this, use a spoon to peel your ginger. Just hold the ginger firmly in one ha
Seasoned Magazine2 min readMedical
How To Read A Nutrition Label
When you cook your meals from scratch, you know exactly what’s in them, so it’s easy to make sure they are made from wholesome ingredients. That’s one reason that learning to cook is a great way to get healthy. But when you shop for ready-made foods,
Seasoned Magazine1 min readRegional & Ethnic
Zesty Potato Salad
HANDS-ON TIME: 30 MINUTES TOTAL TIME: 1 HOUR MAKES: 3–4 SERVINGS 1 pound russet potatoes, scrubbed or peeled and cut into ½-inch chunks2 tablespoons vinegar (any kind is fine), divided1 tablespoon olive or vegetable oil½ teaspoon prepared mustard (an
Seasoned Magazine1 min readRegional & Ethnic
Turkey Sandwich with Honey-Mustard Sauce
HANDS-ON TIME: 5 MINUTES TOTAL TIME: 5 MINUTES MAKES: 1 SANDWICH 1 teaspoon honey1 teaspoon prepared mustard (any kind is fine)1 teaspoon mayonnaise2 slices whole-wheat or multigrain bread, toasted4 slices turkey breast2 slices cheddar or Monterey Ja
Seasoned Magazine1 min readRegional & Ethnic
Simple Vegetable Sauté
HANDS-ON TIME: 20 MINUTES TOTAL TIME: 20 MINUTES MAKES: 2 SERVINGS 2 teaspoons olive or vegetable oil3 scallions, root ends trimmed off, greens and whites chopped1 handful green beans, stem ends trimmed or snapped off, cut in half½ bunch asparagus (a
Seasoned Magazine1 min readCooking, Food & Wine
Quick Pickled Red Onions
HANDS-ON TIME: 5 MINUTES TOTAL TIME: 1 HOUR MAKES: ABOUT ½ CUP 1 cup vinegar of your choice (we like white or white wine vinegar to preserve the pink color of the onions)½ cup water2 teaspoons sugar1½ teaspoons kosher salt1 red onion, peeled and thin
Seasoned Magazine1 min readRegional & Ethnic
Crispy Peanut Tofu
HANDS-ON TIME: 15 MINUTES TOTAL TIME: 45 MINUTES MAKES: 4 SERVINGS 1 (14- to 16-ounce) container firm or extra-firm tofu¼ cup peanut or almond butter2 tablespoons warm water1½ tablespoons soy sauce1½ tablespoons fresh lime juice1 garlic clove, peeled
Seasoned Magazine1 min readRegional & Ethnic
Chicken with Green Herb Sauce
HANDS-ON TIME: 15 MINUTES TOTAL TIME: 20 MINUTES MAKES: 4 SERVINGS 4 boneless, skinless chicken breast halves1 teaspoon kosher salt½ teaspoon black pepper2 teaspoons olive or vegetable oil1 recipe Green Herb Sauce 1. Pat the chicken dry with paper to
Seasoned Magazine1 min readRegional & Ethnic
Green Herb Sauce
HANDS-ON TIME: 20 MINUTES TOTAL TIME: 20 MINUTES MAKES: 1 CUP 1 large bunch fresh flat-leaf parsley or 2 bunches cilantro, or a mixture of the two (2 to 3 packed cups)2 garlic cloves, peeled and chopped½ teaspoon kosher salt⅔ cup olive or vegetable o
Seasoned Magazine2 min readRegional & Ethnic
Roasted White Fish with Cherry Tomatoes
HANDS-ON TIME: 15 MINUTES TOTAL TIME: 35 MINUTESS MAKES: 4 SERVINGS 1 tablespoon olive or vegetable oil2 garlic cloves, peeled and chopped2 cups cherry or grape tomatoes, left whole4 (4- to 6-ounce) white fish fillets, such as tilapia, cod, halibut,
Seasoned Magazine1 min readRegional & Ethnic
Smashed Cucumber Salad
HANDS-ON TIME: 15 MINUTES TOTAL TIME: 15 MINUTES MAKES: 3 CUPS 1 English cucumber (the long, thin kind wrapped in plastic), washed and partially peeled¼ teaspoon kosher salt1 teaspoon white or rice vinegar1 teaspoon toasted sesame oil (optional) 1. P
Seasoned Magazine1 min readCooking, Food & Wine
Apple-Mint Granita
HANDS-ON TIME: 15 MINUTES TOTAL TIME: 2 HOURS MAKES: 3 CUPS 3 cups apple juice or apple cider (no added sugar)¼ cup real maple syrup, honey, or brown sugar2 tablespoons finely chopped fresh mint leaves 1. Put the juice and the maple syrup, honey, or
Seasoned Magazine2 min readRegional & Ethnic
Beet Tzatziki
HANDS-ON TIME: 15 MINUTES TOTAL TIME: 1 HOUR MAKES: 6–8 SERVINGS 4 small beets (about the size of a golf ball), scrubbed½ cup water1 garlic clove, peeled and minced1 tablespoon fresh lemon juice1 cup plain Greek yogurt1 tablespoon olive oil1 tablespo
Seasoned Magazine1 min readRegional & Ethnic
White Bean Salad with Celery, Parsley, and Lemon
HANDS-ON TIME: 15 MINUTES TOTAL TIME: 15 MINUTES MAKES: 2 SERVINGS (ABOUT 2 CUPS) 1 (15.5-ounce) can cannellini, Great Northern, or other white beans, drained and rinsed1 medium celery stalk, finely chopped (about ½ cup)½ red onion or 1 small shallot
Seasoned Magazine1 min readRegional & Ethnic
Corn and Tomato Pasta
HANDS-ON TIME: 30 MINUTES TOTAL TIME: 45 MINUTES MAKES: 4 SERVINGS 2 cups fresh corn kernels (from 3 or 4 ears) or 2 cups frozen corn kernels, thawed4 large tomatoes, chopped, or 2 pints cherry tomatoes, halved (about 4 cups total)¼ cup chopped red o
Seasoned Magazine1 min readCooking, Food & Wine
Pineapple-Strawberry Water
HANDS-ON TIME: 5 MINUTES TOTAL TIME: 5 MINUTES MAKES: 4 SERVINGS 1 cup fresh pineapple chunks½ cup halved fresh strawberries1 (33.8-ounce) bottle plain seltzer water 1. Put the pineapple chunks, strawberries, and seltzer in a pitcher. 2. Stir, then p
Seasoned Magazine1 min readRegional & Ethnic
Crossword
1 Ice cream flavor 5 Measuring ____ 9 More ready for picking 10 Kitchen appliance for chopping meat 11 Sweetener similar to honey 12 Away from home 13 Problem 15 Advocate 16 Green and pinto 19 Custard dessert 20 Liquid measurement, abbr. 23 Spicy ste
Seasoned Magazine1 min readCooking, Food & Wine
Kitchen Essentials
There are few things that are better for you—or more delicious—than a fresh salad. But you need to have clean greens for your salad, not just for taste but for health, since there have been many incidents of contaminated greens recently. The best and
Seasoned Magazine1 min read
Get Moving
1. Stand or sit with your back straight and your shoulders relaxed. 2. Turn your head slowly to the right until you feel a stretch. Hold for 2 breaths. 3. Come back to center, then turn your head slowly to the left and hold for 2 breaths. 4. Repeat 5
Seasoned Magazine1 min readCooking, Food & Wine
SEASONED Great Recipes Are In Our Roots
Like everyone else, at Seasoned we are trying to figure out how best to adjust to life with quarantines and social distancing during the COVID-19 pandemic. In some ways, though, we have an advantage—our magazine has always been designed to help older
Seasoned Magazine1 min readRegional & Ethnic
WHAT IS … Dill
• Stir into chicken or tomato soup. • Whisk into your favorite vinaigrette. • Toss with roasted parsnips or carrots. • Use to top a tomato, red onion, and feta salad. • Add to omelets and scrambled eggs. • Mix into roasted potatoes or potato salad. •