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Food & Wine
Seasoned Magazine

Seasoned Magazine

Fall 2020 - Issue 11

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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United States
ChopChop Family
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4 Issues

in this issue

1 min.
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 in front the TV, consume an entire box of store-bought cookies, and call it dinner. I imagine many of you have felt something similar. But of course resisting that temptation has many rewards—an absence of guilt, better health, and better tasting food. In this issue, we’re aiming to make it easier to stick to the good path. Every recipe is healthy and delicious, and all but one take just 20 minutes or less of active cooking time (some take only 5). It…

1 min.
any-berry overnight oatmeal

HANDS-ON TIME: 5 MINUTES TOTAL TIME: 8 HOURS MAKES: 1 SERVING INGREDIENTS 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 chopped½ teaspoon honey or real maple syrup (if you like) INSTRUCTIONS 1. Put all the ingredients in a jar with a tight-fitting lid. Screw the top on tightly and shake well. (If you don’t have a jar with a lid, put all the ingredients in a small bowl, mix well and cover.) 2. Refrigerate overnight. Eat right out of the jar or transfer to a bowl first. Or You Could • Try chopped mango or peach instead of berries. • Substitute chopped toasted pecans for the almonds. • Add a pinch of ground cinnamon and/or ¼ teaspoon vanilla extract. QUICK BITES Yogurt is healthy,…

1 min.
kitchen tips and tricks

Peeling Ginger 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 hand and, with the other, scrape the edge of the spoon along the surface to remove the skin. Block Blocked Drawers Does this ever happen to you? When you go to open the drawer where you keep your wax paper, plastic wrap, aluminum foil, etc., the drawer won’t open because the lid of one of the boxes has come partway open so it hits the inside of the drawer. Here’s a failsafe, super-easy solution: Just put the boxes in the drawer…

2 min.
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, such as breakfast cereal, bread, soup, yogurt, crackers, and snacks, you have to look at the nutrition label to see what’s in them. What Is a Nutrition Label? Processed foods usually come in bags, cans, jars, boxes, and other packaging. The U.S. Food and Drug Administration (FDA) requires that all these foods have a nutrition facts label. The label tells you what ingredients are contained in the package, listing them in order from the largest to the smallest amounts. If you see processed ingredients like sugar,…

1 min.
zesty potato salad

HANDS-ON TIME: 30 MINUTES TOTAL TIME: 1 HOUR MAKES: 3–4 SERVINGS INGREDIENTS 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 (any kind is fine)¼ teaspoon kosher salt1 celery stalk, trimmed and thinly sliced1 scallion, roots trimmed off, greens and whites chopped2 tablespoons finely chopped fresh flat-leaf parsley leaves (or use some of the celery leaves from inside your bunch of celery) INSTRUCTIONS 1. Put the potatoes and 1 tablespoon vinegar in a medium-sized pot. Cover with cold water and put the pot on the stove. Turn the heat to high and bring to a boil. Cook until the potatoes are tender when pierced with a fork, 10 to 15 minutes. Drain. 2. While the potatoes are…

1 min.
turkey sandwich with honey-mustard sauce

HANDS-ON TIME: 5 MINUTES TOTAL TIME: 5 MINUTES MAKES: 1 SANDWICH INGREDIENTS 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 Jack cheese Lettuce of your choice INSTRUCTIONS 1. Put the honey, mustard, and mayonnaise in a small bowl and stir until evenly mixed. 2. Spread the honey-mustard mixture on one slice of bread. Layer on the turkey, cheese, and lettuce. Top with the other slice of bread. Cut in half and serve right away.…