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Food & Wine
Seasoned Magazine

Seasoned Magazine

Winter 2020 - Issue 12

Seasoned: The Inspired Cooking Magazine for Older Adults. Seasoned contains delicious, nutritious, culturally diverse, affordable, and easy-to-follow recipes. We provide culinary how-tos, and kitchen tricks that make cooking easier. Each issue also includes exercises designed to help maintain and improve balance, as well as a culinary crossword puzzle.

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Country:
United States
Language:
English
Publisher:
ChopChop Family
Frequency:
Back issues only

in this issue

1 min.
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 appreciative of our ability to socialize, but also a little more cautious about how we do it. That makes it all the more important to be able to cook for ourselves. The ability to make delicious, healthy food for ourselves and our family provides an independence and a sense of accomplishment and security that can’t be overestimated. It helps us feel more in control of our lives, whatever may come our way. Speaking of which, one of the things that is coming our way at…

2 min.
chicken with onions and thyme

HANDS-ON TIME: 35 MINUTES TOTAL TIME: 1 HOUR 20 MINUTES MAKES: 2–4 SERVINGS Tip: Trimming Chicken Thighs 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 to maneuver—if you do. INGREDIENTS 4 bone-in, skin-on chicken thighs, trimmed if desired and patted dry1½ teaspoons kosher salt, divided½ teaspoon black pepper2 teaspoons olive or vegetable oil3 large or 4 small onions, peeled, halved lengthwise, and sliced crosswise (6 to 7 cups)3 garlic cloves, peeled and minced3 teaspoons fresh thyme leaves or 2 teaspoons dried thyme¼ cup chopped fresh parsley (optional) INSTRUCTIONS 1. Sprinkle the chicken all over with ¾ teaspoon of the salt and the pepper. 2. Put a heavy sauté pan or small Dutch…

1 min.
excellent sardine sandwich

HANDS-ON TIME: 15 MINUTES TOTAL TIME: 15 MINUTES MAKES: 1 SANDWICH INGREDIENTS 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 thin tomato slices INSTRUCTIONS 1. Use a spoon to scoop the avocado out of the peel and onto one piece of toast. Use a fork to mash it gently and spread it so it covers the toast. Sprinkle the avocado with a bit of salt and pepper. 2. Put the cucumber slices on top of the avocado. Use the fork to arrange the sardines on the cucumber, then mash them gently and spread them so they cover the cucumber. Squeeze the lemon over the sardines. 3. Put the tomato slices on top of the sardines. Top with the…

2 min.
butternut squash soup with lime, garlic, and ginger

HANDS-ON TIME: 25 MINUTES TOTAL TIME: 1 HOUR MAKES: 8 TO 10 CUPS INGREDIENTS 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 chopped1 (20-ounce) package pre-cut butternut squash or 1 medium squash, peeled, seeded, and cut into chunks (see opposite)5 cups low-sodium chicken broth or water½ teaspoon kosher salt¼ teaspoon black pepperPinch sugar3 tablespoons fresh lime juiceLime slices, for garnish (optional)Chopped fresh cilantro leaves, for garnish (optional) INSTRUCTIONS 1. Put a heavy-bottomed soup pot on the stove, turn the heat to medium, and add the oil. 2. When the oil is hot, add the onion and ginger and cook, stirring occasionally, until tender and lightly colored, about 8 minutes. Add the garlic and continue to cook,…

2 min.
coconut rice

HANDS-ON TIME: 5 MINUTES TOTAL TIME: 50 MINUTES MAKES: ABOUT 3 CUPS INGREDIENTS 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) INSTRUCTIONS 1. Rinse the rice in a strainer under cold running water for 30 seconds. Transfer to a 2-quart saucepan and add the coconut milk, water, and salt. 2. Place the pan on the stove and bring to a boil over mediumhigh heat. Stir well, making sure to scrape the bottom of the pan. 3. Cover the pan, turn the heat to low, and simmer until the liquid is completely absorbed and the rice is tender, about 40 minutes. 4. Remove the pan from the heat and allow the rice to continue to steam, covered, for 10 minutes. Fluff the rice…

3 min.
curried roast pork tenderloin

HANDS-ON TIME: 10 MINUTES TOTAL TIME: 30 MINUTESS MAKES: 4 SERVINGS INGREDIENTS 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 fresh parsley or cilantro leaves (optional) INSTRUCTIONS 1. Turn on the oven and set the heat to 425 degrees. 2. Pat the tenderloins dry. In a small bowl, combine 1 tablespoon of the oil with the curry powder, salt, and pepper and mix well. Rub this mixture all over the tenderloins, pressing to help it adhere. 3. Put a large oven-safe skillet on the stove, turn the heat to medium-high, and add the remaining 1 teaspoon oil. 4. When the oil is hot, add the tenderloins and brown well on all sides, flipping them a quarter-turn every minute or so. 5.…