Seasoned Winter 2019

THE INSPIRED COOKING MAGAZINE FOR OLDER ADULTS

WINTER 2019

Our easy Cuban Black Bean Soup is perfect for the winter

COOKING FOR ONE OR TWO We have ideas to make it easier

EASIEST PIZZA EVER Quick no-yeast dough

presented by

RECIPES IN THIS ISSUE

3 Healthy Breakfast Stovetop Eggs with Spinach 5 Snack Spicy Roasted Nuts 6 No-Cook Meal Building-Block Salad 8 No-Cook Lunch Egg Salad Sandwich

11 Side Dish Easy Cucumber Salad 13 Dinner Plus: Entrée Cuban Black Bean Soup 14 Dinner Plus: Side Classic Cornbread 15 Dinner Plus: Side Roasted Sweet Potato Rounds

Dear Readers, Whether you’re just learning to cook or you’re experienced at making meals for a large family, cooking for just one or two can be a challenge.

On page 4 of this issue, you’ll find some ideas for how to make it easier. Another way is to get rid of any preconception of what a meal should be. Some days you’ll want a full threecourse meal like our Dinner Plus on page 12.

But other days all you will want is a single dish, maybe with a little salad on the side. Just as long as you’re getting a varied diet over the course of the week, this is totally fine. So your dinner might be as simple as a roasted sweet At Seasoned, we believe that cooking can be joyful and empowering; that home-cooked food is more nutritious and less expensive than prepared food; and that people will eat healthy food when it tastes good. Our mission, therefore, is to inspire every adult to cook and eat real food and to provide them with the skills that they need to do so.

STAFF SALLY SAMPSON Founder/President JOHN (DOC) WILLOUGHBY Editor VIC DEROBERTIS Creative Director CARL TREMBLAY Photographer CATRINE KELTY Food Stylist ADAM RIED Contributor

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KAREN WISE Copy Editor EVILEE EBB Business Development ZANEFA WALSH Marketing Director HEIDI BROADLEY Publishing Director ALLIE CRAFTON Communications Manager STEPHANIE HURWITZ Office/Test Kitchen Manager

16 Dinner for One Simplest Roasted Salmon 17 From Adam’s Pantry White Beans with Tomatoes and Spices 19 Dinner for Two Honey-Mustard Glazed Chicken Breasts

20 Cooking with Friends Easy-Crust Pizza 23 Advice from an Expert Lemon-Ginger Dressing 24 Quench Old-Fashioned Egg Cream 27 Sweet Big Microwave Oatmeal Cookie

potato. Or maybe it’s the Honey-Mustard Glazed Chicken Breasts on page 19 or the Simplest Roasted Salmon on page 16. Both are quick, nutritious, filling, and delicious. Plus, if you buy an extra chicken breast or salmon fillet when you’re at the grocery store and freeze it, a meal is always only a thaw away. But the main goal is just to get in the kitchen and do some cooking. Before you know it, you’ll have a meal on the table and not only will it taste great, you’ll have the satisfaction of having created it yourself.

SUBSCRIBE A one-year subscription—four fantastic issues delivered to your door—costs just $18.95.

Subscriptions at www.seasonedmag.org DONATE Donations are used to provide free magazines to organizations that serve low-income and at-risk older adults. Donate at www.chopchopfamily.org/donate CONTACT US Editorial inquiries: Call 844-343-7580 or write to: 695–697 Belmont Street, Belmont MA 02478 Copyright © 2019 ChopChop Family, a 501(c)(3) corporation. ISSN 2169-0987.

9th printing, printed at LSC Communications, December 2019. Printed in the U.S.A.

HEALTHY BREAKFAST

Stovetop Eggs with Spinach This breakfast takes a little more time than cereal or plain eggs, but it’s definitely worth it. Not only is it good for you, but the richness of the eggs, the freshness of the spinach, the tang of the Parmesan, and the crunch of the bread crumbs combine to create a great start to your day.

HANDS-ON TIME: 15 MINUTES TOTAL TIME: 30 MINUTES MAKES: 2 SERVINGS

INGREDIENTS 2 teaspoons olive or vegetable oil 1/2 onion or 1 large shallot, peeled and finely chopped 6 ounces baby spinach, well washed 4 large eggs ¼ teaspoon kosher salt ¼ teaspoon black pepper 2 tablespoons grated Parmesan cheese 2 tablespoons panko or other bread crumbs (optional) INSTRUCTIONS 1. Put a small skillet with a lid on the stove, turn the heat to medium, and add the oil.

When the oil is hot, add the onion or shallot and cook, stirring frequently, until soft, about 5 minutes.

2. Add the spinach to the skillet in batches, adding more as the spinach wilts and shrinks. Cook, stirring, until all the spinach has wilted, about 7 minutes.

3. Spread the spinach out to cover the bottom of the skillet and make four wells in it. Crack 1 egg into each well. Add the salt and pepper, then top with the Parmesan cheese and bread crumbs (if using).

4. Cover and cook until the eggs are just set, about 12 minutes. Serve right away.

Or You Could

You can substitute one 10-ounce package of frozen spinach for the fresh spinach. Thaw the spinach, then wring it out well in a dishtowel to remove most of the moisture before adding it to the skillet in step 2, and cook only until heated through, about 3 minutes.

What Is Panko?

Panko is a type of bread crumb that originated in Japan but is now widely available in the US. Made from crustless bread, it consists of large, airy crumbs that have great crunch without being heavy.

These days most supermarkets carry it; it’s worth looking for. seasoned

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HOW TO COOK

FOR ONE OR TWO

Make less, store more

• Make a half or quarter of your favorite casseroles by halving the ingredients or dividing them by four. Bake in a 9 x 5-inch loaf pan or a 9-inch pie plate instead of the 13 x 9-inch dish usually called for in the full recipes. (Beware that cooking time might be a bit less.)

• Think sandwiches: Multigrain tortillas and whole-wheat pita breads keep well in the refrigerator. Pitas make perfect sandwich pockets, and tortillas are great for quick, easy, filling quesadillas.

• Keep your pantry stocked with canned foods, like tuna, chickpeas, black beans, white beans, diced tomatoes, and olives. They are very versatile, and will last for years.

• Refrigerate whole-wheat flour, white flour, cornmeal, and other grains, which are hard to buy in small amounts. They will last a couple of years.

Make the freezer your friend

• Learn which of your favorite foods can be frozen, and keep them on hand. Also, freezing leftovers is a great way to ensure a no-work meal in the future. Just be sure to date and label them—and don’t let them work their way to the back of the freezer.

• Buy frozen ravioli or tortellini and boil only the amount you need. Keep prepared sauces, like bottled marinara or frozen pesto, on hand, too. Just spoon out or defrost the amount you need and return the rest to the fridge or freezer for the next time.

• Embrace frozen produce. Choose packages without added sauces, salt, or sugar. Since they’re already chopped up, frozen fruits and vegetables are ready to add to smoothies, soups, and stir-fries. And because they’re frozen, there is no rush to use them.

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SNACK

Spicy Roasted Nuts These nuts are crunchy and just a little spicy. They are a great snack and, if you like to give food gifts, they make an excellent present. Package them in plastic bags or small lidded jars. Even if you’re making them just for yourself, it’s worth making the whole 4 cups, since they will keep in an airtight container at room temperature for about a month.

HANDS-ON TIME: 10 MINUTES TOTAL TIME: 20 MINUTES MAKES: ABOUT 4 CUPS

INGREDIENTS 4 cups raw almonds, walnuts, or pecans, or a combination 11/2 tablespoons olive or vegetable oil 11/2 teaspoons chili powder 1 teaspoon kosher salt 1/2 teaspoon ground cinnamon INSTRUCTIONS 1. Turn the oven on and set the heat to 300 degrees.

2. Put all the ingredients on a rimmed baking sheet and mix well. Spread out the coated nuts into a single layer.

3. Put the baking sheet in the oven and roast until the nuts are a shade darker, 10 to 12 minutes.

Set aside to cool before eating or, if you are giving them as a gift, packaging.

Or You Could

Make the nuts…

• Sweet: Add 1 tablespoon honey or maple syrup.

• Curried: Add 2 teaspoons curry powder.

• Spicier: Double the chili powder.

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NO-COOK MEAL

Building-Block Salad

Sometimes you want a very simple side salad that takes no time to make but is still delicious. Other times, you want something more complex—say, to serve alongside a roast chicken—so you add one or two additional ingredients. Then there are the times when you want a salad that’s a full-on vegetarian meal with a variety of different flavors and textures. In that case, you can add lots more ingredients. It’s all about building blocks and deciding what you’re in the mood for.

Basic Kale Salad with Chickpeas

This salad tastes very lemony at first but mellows as it sits. Letting the lemon juice and kale spend some time together before you eat the salad also helps tenderize the kale, so we recommend you do that if you tend to find kale a little tough.

HANDS-ON TIME: 10 MINUTES TOTAL TIME: 10 MINUTES MAKES: 4 SERVINGS

INGREDIENTS 1 bunch kale, washed and dried 2 tablespoons fresh lemon juice 2 tablespoons olive or vegetable oil ¼ teaspoon kosher salt 1 (15-ounce) can chickpeas, drained and rinsed INSTRUCTIONS 1. Strip the kale leaves from the stems. Discard the stems, tear the leaves into bite-sized pieces, and put in a medium-sized bowl.

2. Add the lemon juice, oil, and salt and mix well, tossing the kale around many times. Add the chickpeas and toss one more time. Serve right away, or cover and refrigerate up to 4 hours.

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Fresh kale

Canned chickpeas

Add 1 small cucumber, thinly sliced or diced

Add 1 tomato, cored and thinly sliced or diced

Add 1 avocado, pitted, peeled, and diced

Add 1/4 cup toasted nuts, such as almonds, walnuts, or pistachios

Add 1/4 cup dried fruit, such as raisins, dried cranberries, or dried apricots

Add 1/4 cup diced Colby-Jack, cheddar, or crumbled feta cheese seasoned

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NO-COOK LUNCH

Egg Salad Sandwich We’re cheating a bit to call this a “no-cook” lunch, but of course if you’ve made hard-cooked eggs ahead of time, it is. We encourage you to make a half dozen hard-cooked eggs at a time, since they keep up to a week in the refrigerator and make great snacks all by themselves. That also gives you the chance to try all the suggested additions listed on the next page. We particularly like chopped celery leaves in this recipe.

HANDS-ON TIME: 15 MINUTES TOTAL TIME: 15 MINUTES MAKES: 2 SERVINGS

INGREDIENTS 1 tablespoon plain Greek yogurt 11/2 teaspoons olive or vegetable oil 1/2 teaspoon prepared mustard (any kind is fine) 1/2 teaspoon dried parsley, dill, or tarragon, and/or 1 teaspoon finely chopped celery leaves 1/8 teaspoon kosher salt 1 small celery stalk, minced 2 hard-cooked large eggs (recipe below), peeled 4 slices multigrain or whole-wheat bread, toasted if you like

INSTRUCTIONS 1. Put the yogurt, oil, mustard, herbs, and salt in a small bowl and mix well.

2. Add the celery and mix well again.

3. Cut the eggs in half lengthwise and then roughly chop them (they don’t need to be evenly cut).

4. Add the eggs to the bowl and use a fork or spoon to mix well. Taste the egg salad and add more salt or herbs if you think it needs it.

5. Divide the egg salad between two slices of the bread, then top each with another slice and press down gently.

Cut each sandwich in half and eat right away.

Hard-Cooked Eggs This is how we hard-cook eggs—gently—and it’s a method we love because it results in tender eggs with creamy yolks. It’s easy to cook the eggs ahead of time, store them in the refrigerator, and eat them whenever you’re ready for a snack.

HANDS-ON TIME: 10 MINUTES TOTAL TIME: 20 MINUTES MAKES: 6 SERVINGS

INGREDIENTS 6 large eggs 10 ice cubes INSTRUCTIONS 1. Gently put the eggs in a medium-sized pot and add enough water to cover the eggs by about 1 inch.

2. Put the pan on the stove, turn the heat to medium-high, and bring the water to a boil.

As soon as the water boils, turn off the heat, cover the pot, and let it sit for 10 minutes.

3. While the eggs are sitting, put a large bowl in the sink. Add the ice and fill it with cold water.

4. After 10 minutes, use a large slotted spoon to move the hot eggs to the bowl of ice water. Let them cool for 5 minutes, then drain the eggs (or just use your slotted spoon to pull each one out of the water).

5. Peel and eat right away or store in the refrigerator for up to 1 week.

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Or You Could • • • •

Curried Egg Salad: Add 1/2 teaspoon curry powder and 2 teaspoons chopped fresh cilantro or basil leaves.

Lemony Egg Salad: Add 1/2 teaspoon finely grated lemon zest and 1/2 teaspoon fresh lemon juice.

Oniony Egg Salad: Add 1 tablespoon finely chopped red onion or scallion and 1 teaspoon slivered chives.

Creamy Egg Salad: Double the amount of oil and yogurt called for in the recipe.

Use Those Leaves

Some cooks discard the leaves from celery stalks. That’s a mistake—they have a wonderful fresh flavor, and can be used in salads or soups or anywhere you might use parsley. When you buy celery, you are basically getting a free fresh herb.

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SIDE DISH

Easy Cucumber Salad Sometimes it can be hard to find high-quality greens in the winter. When that happens, here’s a fresh-tasting salad for you. If you want to save time, slice the cucumber while the onion and vinegar are sitting. This salad can be served as soon as the cukes and onions have had 10 minutes in the refrigerator for their flavors to meld. It is best at that point, but it will also keep, covered and refrigerated, for up to 1 day.

HANDS-ON TIME: 10 MINUTES TOTAL TIME: 25 MINUTES MAKES: 4 TO 6 SERVINGS

INGREDIENTS 1/2 white or red onion, peeled and sliced as thin as possible (about 1 cup) 1 tablespoon red wine vinegar (or substitute vinegar of your choice) 1 English-style cucumber, sliced as thin as possible (about 3 cups) 1 teaspoon sugar 1 teaspoon kosher salt

INSTRUCTIONS 1. Put the onion and vinegar in a small bowl, toss, and let stand for at least 5 or up to 15 minutes.

2. Add the cucumber, sugar, and salt, toss well again, and refrigerate for at least 10 minutes or up to 24 hours. Serve when ready.

Or You Could

Make this salad a bit more complex in flavor by adding any or all of these seasonings: • 1/4 teaspoon crushed red pepper (if you like spicy) • 1/2 teaspoon chopped fresh dill • 1/4 teaspoon curry powder

What Are English Cucumbers?

Also known as seedless cucumbers (though they do have seeds), English cucumbers were bred to have thinner skins, smaller seeds, and a less bitter taste than standard cucumbers.

They are usually wrapped in plastic wrap in the supermarket. If you can’t find them, you can use regular cucumbers in this recipe. In that case, though, you should remove the seeds first.

You can do this easily by cutting the cucumber in half lengthwise, then running a spoon down the center.

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DINNER PLUS

Cuban Black Bean Soup, Classic Cornbread, and Roasted Sweet Potato Rounds

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Cuban Black Bean Soup Though this recipe has a long list of ingredients, don’t be intimidated—most of them are staples that you’re likely to already have on hand. Rich in flavor and soft in texture, black beans are perfect for soup. These beans take well to the classic Latin American flavors of cumin, chili powder, cilantro, and lime—and you can add more or less of any of these, depending on what you like. You might want to double this recipe when you make it, since it keeps for several days in the refrigerator and freezes well. Just be sure you add the garnishes only after you have reheated the soup.

HANDS-ON TIME: 30 MINUTES TOTAL TIME: 11/2 HOURS MAKES: ABOUT 6 CUPS (4 SERVINGS)

INGREDIENTS 1 tablespoon olive or vegetable oil 1 large onion, peeled and chopped 1 carrot, scrubbed or peeled and chopped 1 celery stalk, chopped 2 garlic cloves, peeled and minced or chopped 1 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon cayenne pepper (if you like spicy) 2 (15-ounce) cans black beans, drained and rinsed 4 to 5 cups low-sodium chicken or vegetable broth 1 tablespoon fresh lime juice Kosher salt and black pepper 1 tablespoon chopped fresh cilantro leaves, for garnish (optional) 2 tablespoons plain yogurt, for garnish (optional) 1/2 avocado, pitted, peeled, and diced, for garnish (optional) INSTRUCTIONS 1. Put a large, heavy-bottomed lidded pot on the stove, turn the heat to medium, and add the oil.

2. When the oil is hot, add the onion, carrot, celery, garlic, and spices and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.

3. Add the beans and 4 cups broth, raise the heat to high, and bring to a boil. Lower the heat to medium and cook, partially covered, for 1 hour, stirring frequently. If at any point the soup seems too thick and starts to look like mud, add 1/2 cup to 1 cup more broth.

4. Stir in the lime juice and taste the soup. Add additional lime juice or a pinch of salt and pepper if you think it needs it.

5. Serve right away, garnished with the cilantro, yogurt, and/or avocado, if you like, or cover and refrigerate up to 3 days.

Tip: Freeze it Right

• Cool it: Putting hot soup directly in the freezer can thaw your alreadyfrozen food. Let the soup cool to room temperature before freezing it.

• Portion it: Turn your big batch of soup into convenient grab-andgo meals by freezing it in individual servings. Quart-size resealable freezer bags will accommodate a single serving while giving the soup room to expand as it freezes—plus, when frozen flat, they stack easily. seasoned

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DINNER PLUS

Classic Cornbread

Cornbread is often paired with chili, but in fact it is delicious with almost any kind of soup or stew. We like to break it up and use it to sop up the last of the soup from our bowls. Or you can do as Carl, our photographer, does—crumble up a big piece of cornbread in your bowl before you ladle in the soup.

HANDS-ON TIME: 20 MINUTES TOTAL TIME: 45 MINUTES MAKES: 8 SERVINGS

INGREDIENTS 1/4 cup plus 1 teaspoon vegetable oil 11/2 cups yellow cornmeal 1/2 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt 2 large eggs, lightly beaten 1 cup buttermilk, yogurt, or whole milk 3 tablespoons maple syrup or honey INSTRUCTIONS 1. Turn the oven on and set the heat to 400 degrees. Lightly grease an 8-inch square baking pan with 1 teaspoon oil.

2. Put the cornmeal, flour, baking powder, and salt in a large mixing bowl and mix well.

3. Put the eggs, buttermilk or yogurt or milk, remaining 1/4 cup oil, and maple syrup or honey in a small bowl and mix well, making sure the eggs are fully incorporated.

4. Add the egg mixture to the flour mixture and stir until just blended. Do not overmix.

5. Spoon the batter into the prepared pan, put the pan in the oven, and bake until the top is golden brown, 20 to 25 minutes. Cut into 16 pieces. Serve warm or at room temperature.

Ways to Use Leftover Cornbread

• Dice and toast for salad croutons.

• Slice thin, butter lightly, and panfry buttered side down.

• Cube and freeze to make stuffing in the future.

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Roasted Sweet Potato Rounds This is perhaps the easiest way to cook sweet potatoes, which are not only good for you but also richly delicious. You can remove the peel after cooking, but it becomes very tender in the oven and is fine to eat, too. This recipe is super easy to double or triple if you have more people for dinner.

HANDS-ON TIME: 5 MINUTES TOTAL TIME: 25 MINUTES MAKES: 1–2 SERVINGS

INGREDIENTS 1 sweet potato, well scrubbed but not peeled 1 teaspoon olive oil 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/2 teaspoon ground cinnamon, ground cumin, or smoked paprika (optional)

INSTRUCTIONS 1. Turn the oven on and set the heat to 450 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil.

2. Cut the sweet potato into rounds about 1 inch thick and put them on the baking sheet so they’re not touching.

3. Divide the oil among the rounds and rub to distribute more or less evenly. Season them evenly with the salt and pepper. Sprinkle the spice, if using, evenly over the rounds.

4. Put the baking sheet in the oven and roast until the rounds are brown in some spots and a fork goes through them easily, about 20 minutes. Serve as soon as cool enough to eat.

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DINNER FOR ONE

Simplest Roasted Salmon Salmon is so rich that a small portion is completely satisfying. We like to cook it slowly so that it keeps its velvety texture instead of drying out. For a little variety and added flavor, you can create a bed of thinly sliced orange, lemon, or lime or sweet onion, and cook the salmon on top of it. If you happen to have some leftover Lemon-Ginger Dressing (page 23), drizzle a teaspoon or two on top of the cooked salmon for great flavor.

HANDS-ON TIME: 5 MINUTES TOTAL TIME: 25 MINUTES MAKES: 1 SERVING

INGREDIENTS 1 (4-ounce) skin-on salmon fillet 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1 lemon wedge

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INSTRUCTIONS 1. Take the salmon out of the refrigerator 20 minutes before you want to cook it (that way it will be ready to start really cooking instead of just losing its chill when it goes into the oven). When you take the salmon out of the refrigerator, turn the oven on and set the heat to 275 degrees. Line a small ovenproof skillet with parchment paper or aluminum foil.

2. Put the salmon fillet, skin side down, in the prepared skillet. Sprinkle with the salt and pepper and put it in the oven.

3. Roast until the salmon just slightly resists when pierced with a thin-bladed knife, about 20 minutes.

Serve right away with a squeeze of lemon.

Tip: Buy More

Although this recipe calls for only a single salmon fillet, it is smart to buy a few more as long as you’re at the store.

You can then individually wrap and freeze them. That way you’ll always have something easy, delicious, and healthy on hand—just pull a fillet out of the freezer in the morning, leave it in the refrigerator to thaw, then cook it for dinner. Well-wrapped fillets will keep for up to 3 months in the freezer.

FROM ADAM’S PANTRY

White Beans with Tomatoes and Warm Spices

We’re all used to tasting cinnamon in sweet baked goods, but it may surprise you to see it included in a savory dish. The idea is borrowed from Greek, Middle Eastern, and North African cooking. As satisfying as it is fast and easy, this dish is a new take on an old favorite. BY ADAM RIED HANDS-ON TIME: 20 MINUTES TOTAL TIME: 20 MINUTES MAKES: 2–3 SERVINGS

INGREDIENTS 2 teaspoons olive or vegetable oil 1 medium onion, peeled and chopped 1 garlic clove, peeled and minced 1 teaspoon ground cinnamon 1 teaspoon dried oregano 1/2 teaspoon kosher salt 1 (14.5-ounce) can diced tomatoes, including liquid 1 (15-ounce) can cannellini, white kidney, or other white beans, drained and rinsed 4 tablespoons chopped fresh parsley leaves, divided (optional) Black pepper INSTRUCTIONS 1. Put a medium-sized skillet on the stove, turn the heat to medium, and add the oil.

2. When the oil is hot, add the onion, garlic, cinnamon, oregano, and salt and cook, stirring often, until the onion is tender, about 7 minutes.

3. Add the tomatoes with their juices, and the white beans, and cook, stirring occasionally, until slightly thickened, about 10 minutes.

4. Add 2 tablespoons of the parsley, if using, and stir to combine.

5. Taste the beans. Add pepper to taste and additional salt if needed. Sprinkle each serving with a little of the remaining parsley, if using, and serve right away, or cover and refrigerate up to 5 days.

Or You Could

• Make it richer: Drizzle about 2 teaspoons extra virgin olive oil over each serving.

• Bump up the spice: Add 1/8 teaspoon ground allspice in step 2.

• Give it an extra Greek flourish: Replace the parsley with chopped fresh dill. seasoned

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DINNER FOR TWO

Honey-Mustard Glazed Chicken Breasts This is a basic pan-cooked chicken recipe that we’re fancying up with an optional glaze. If you want to use the chicken for something else—like to top a salad or pasta dish—you can simply skip the glaze.

HANDS-ON TIME: 25 MINUTES TOTAL TIME: 25 MINUTES MAKES: 2 SERVINGS

INGREDIENTS 2 teaspoons honey 1 teaspoon Dijon mustard (or whatever kind you like) 2 (4-ounce) boneless, skinless chicken breasts 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 11/2 teaspoons olive or vegetable oil INSTRUCTIONS 1. Put the honey and mustard on a plate and mix well. Set it aside.

2. Put the chicken breasts, smooth side up, on a cutting board, sprinkle with the salt and pepper, and cover with a large sheet of plastic wrap.

3. Using a mallet, the back of a skillet, or a rolling pin, pound the thick part of the chicken until it is the same thickness as the thinnest part. (This will help it cook quickly and evenly.)

4. Put a skillet on the stove, turn the heat to high, and add the oil.

5. When the oil is hot, carefully add the chicken and cook until golden on the outside and no longer pink on the inside, about 5 minutes per side.

6. Use tongs or a fork to transfer the chicken breasts to the honeymustard mixture, and swirl them around until they are coated on both sides. Serve right away.

Or You Could

• Make it herby: Add 1 tablespoon chopped fresh rosemary, parsley, cilantro, or basil leaves to the glaze.

• Make it spicy: Add 1 teaspoon crushed red pepper to the glaze.

• Make it citrusy: Add the juice of 1 lime or 1/2 lemon to the glaze.

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COOKING WITH FRIENDS

Easy-Crust Vegetable Pizza This is a great introduction to Do-It-Yourself Pizza since it uses super-easy biscuit-style dough instead of a yeasted one. It is still somewhat of a project, though, which makes it a great choice for cooking with friends or family.

HANDS-ON TIME: 45 MINUTES TOTAL TIME: 1 HOUR MAKES: 6–8 SERVINGS

INGREDIENTS 2 tablespoons plus 2 teaspoons olive or vegetable oil 1 cup all-purpose flour 1 cup whole-wheat flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 3/4 cup water 2/3 cup canned, jarred, or homemade tomato sauce 1 cup shredded cheese (Monterey Jack, cheddar, or mozzarella) 3/4 cup sliced mushrooms (about 3 ounces) 1 medium bell pepper of any color, cored, seeded, and sliced INSTRUCTIONS 1. Turn the oven on and set the heat to 400 degrees. Lightly grease a rimmed baking sheet with 2 teaspoons oil.

2. Put both flours, the baking powder, and salt in a medium-sized bowl and stir well. Add the water and remaining 2 tablespoons oil and stir well. If the dough needs more liquid to come together, add water, 1 tablespoon at a time, until it does.

3. Scoop the dough onto the oiled pan, then oil your hands and fingers and start gently pressing and flattening the dough. Take your time and work from the middle out toward the edges.

It might take a while to press it flat and thin without tearing it; you want the dough to come within a couple of inches of each side of the pan.

4. Drizzle the dough with the sauce and use the back of a spoon to spread it to the edges. Sprinkle the sauce with the cheese, then scatter the mushrooms and peppers on top.

5. Put the pizza in the oven and bake until the crust is lightly browned and the toppings are cooked through, 10 to 15 minutes. Serve right away.

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Or You Could

You can use all kinds of other sliced vegetables, alone or together, to top this pizza. Fennel, onions, tomatoes, cauliflower, and Brussels sprouts, for example, all work very well. Be aware you may have to cook cauliflower and Brussels sprouts a bit longer.

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ADVICE FROM AN EXPERT

Joanne Chang In her cookbook Myers + Chang at Home, Joanne tells the story of the first time she ate at someone else’s home: “We sat at the dinner table, Linda’s mom passed me a plate of meat loaf and some mashed potatoes and peas, and I sat waiting patiently. ‘Are you okay? Do you need anything else?’ she asked. I was baffled, and it showed. ‘Where’s the rice?’ I didn’t know you could have dinner and not have rice.

She asked me if I always ate Chinese food at home, and again I was confused. ‘Nope, I just eat food.’ Because to me, that’s all it was: regular yummy food.”

Joanne Chang is the co-owner, with her husband Christopher Myers, of eight branches of Flour Bakery + Café in the Boston area as well as the restaurant Myers + Chang. She is also the author of five cookbooks, including the newly released Pastry Love, and is the winner of the 2016 James Beard Foundation Award for Outstanding Baker, as well as numerous Best of Boston Awards.

Despite—or maybe because of—her love of pastries, Joanne ran every Boston Marathon between 1991 and 2006.

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That soon changed, and by the time she was a teenager Joanne was well acquainted with pizza, burgers—and American sweets. When attending Harvard College, she began selling cookies and acquired the nickname “Chocolate Chip Cookie Girl.” Today, at Myers + Chang, Joanne serves variations on Asian food of all kinds, including the Chinese food that she once thought was all that existed. The recipe here is a perfect example of that food—easy to make, delicious, and distinctly Asian but with a modern, innovative sensibility.

Lemon-Ginger Dressing This bold, bright dressing is really easy to make and tastes great on pretty much everything. Try it on sautéed greens, poached or roasted chicken, or salmon (like the roasted fillets on page 16), or just drizzle a couple of tablespoons over a bowl of plain rice or cubed tofu. It will keep for up to a month in the refrigerator, so make it in big batches and use it all month long. BY JOANNE CHANG HANDS-ON TIME: 25 MINUTES TOTAL TIME: 25 MINUTES MAKES: 11/2 CUPS

INGREDIENTS 1/2 cup low-sodium soy sauce 1/3 cup unsweetened rice vinegar (or substitute white wine vinegar) 3 tablespoons olive or vegetable oil 3 tablespoons toasted (or roasted) sesame oil 2 tablespoons grated lemon zest (2 to 3 lemons) 2 tablespoons fresh lemon juice 1 tablespoon honey 1 tablespoon peeled and finely chopped fresh ginger (about a 1-inch knob) 1/2 teaspoon cayenne pepper (if you like spicy)

INSTRUCTIONS I n a lidded jar, combine all the ingredients, close the lid tightly, and shake vigorously until blended. You can also whisk all the ingredients together in a small bowl. Shake well before each use.

TIP: Make sure you zest the lemons before you squeeze them for juice.

What Is Toasted Sesame Oil?

Toasted (or roasted) sesame oil is made by pressing the oil out of toasted (or roasted) sesame seeds. This gives the oil a distinctive, rich flavor and complex aroma as well as a deep brown color. The oil is an important ingredient in many Asian dishes. Kept in the refrigerator, it will last for months.

And There’s More …

Joanne uses this dressing on a delicious recipe for Buckwheat Soba Noodles with Fresh Tofu. If you want to try this dish, you’ll find the recipe on our blog. Go to seasonedmag.org and click on “Learn to Cook,” then click on “Blog.” seasoned

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QUENCH

Old-Fashioned Egg Cream “Egg cream” is a funny name for a drink that contains neither eggs nor cream. Instead, it’s an old sodafountain favorite from New York City: a light, fizzy mixture of flavored milk—chocolate or vanilla— mixed with cold bubbly water. You stir it all together until the liquid foams up into a frothy head on top, then drink it before the foam deflates.

HANDS-ON TIME: 5 MINUTES TOTAL TIME: 5 MINUTES MAKES: 1 SERVING

INGREDIENTS 1/2 cup cold milk 1 teaspoon maple syrup 1 teaspoon vanilla extract 2/3 cup cold seltzer 24

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INSTRUCTIONS 1. Put the milk, maple syrup, and vanilla in a tall glass and stir until blended.

2. Add the seltzer and stir vigorously until the drink foams up a lot and has a frothy head. Drink right away, while it’s still foamy.

Kitchen Tips and Tricks Sometimes it’s not the big techniques, but the little tricks that count most in the kitchen. Here are a few we like that we learned either from experience or from other cooks.

Just a Little Juice

Sometimes you need just one teaspoon or two of lemon juice, but to get it you have to cut open a whole lemon, which then often goes bad before you need more juice from it. The solution? Roll the lemon firmly on the countertop for 30 seconds, then use a skewer or toothpick to poke a hole directly in the bottom. You can now squeeze out the juice you need. Then cover the little hole you made with tape or plastic wrap; this will keep oxygen out so the lemon does not go bad nearly as quickly.

Firm Up Mozzarella

Chop with a Pizza Cutter

The continuously turning wheel of a pizza cutter works in both directions, which makes it great for chopping small items like herbs and scallions.

Also, many people with hand mobility issues find it easier to use than a knife. Simply run the pizza cutter back and forth until whatever you are chopping is as finely chopped as you want.

It is cheaper to buy a block of mozzarella and grate it yourself, rather than buying pre-grated, plus you get fresher-tasting cheese. However, it can be a bit difficult because the cheese if often too soft to easily grate. The solution?

Put the mozzarella in the freezer for 30 minutes to firm it up before you grate it.

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QUICK BITES

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Bean dip on whole-grain toast

Celery sticks

Orange slices

Walnuts

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SWEET

Big Microwave Oatmeal Cookie This cookie is healthy enough that you could even eat it for breakfast. But its main mission is to provide a very satisfying, very quick dessert.

HANDS-ON TIME: 5 MINUTES TOTAL TIME: 6 MINUTES MAKES: 1 LARGE COOKIE

INGREDIENTS 1/4 cup rolled oats 2 teaspoons all-purpose or whole-wheat flour 1 teaspoon brown sugar 1/4 teaspoon baking powder Pinch ground cinnamon 2 tablespoons unsweetened applesauce (or substitute mashed ripe banana) 1/4 teaspoon vanilla extract 2 teaspoons raisins (optional) 1/8 teaspoon olive or vegetable oil INSTRUCTIONS 1. Combine the oats, flour, brown sugar, baking powder, and cinnamon in a small bowl. Stir in the applesauce and vanilla. Stir in the raisins, if using.

2. Rub the oil onto a microwave-safe plate.

3. Shape the mixture onto the plate. Microwave on high for 1 minute 15 seconds. Remove from the microwave and allow to cool for 3 minutes before eating.

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CROSSWORD BY MYLES MELLOR

Across 1 Cutting into cubes 4 They’re often squeezed on fish dishes 9 Colander 10 Rind 12 Simple to do 13 Slightly bitter vegetables used in salads 15 Barley brew 16 Mint or chamomile drink 18 Borscht vegetable 20 Hula dancer’s accessory 21 Source for lobsters and oysters 22 Often-dried fruits

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23 Nuts used in salads 28 Not fully tightened 29 Dietary essential found in tofu, eggs, meat, etc.

31 Refrigerated 33 Relate 34 Bartlett or Anjou 35 Advice from a chef

Down

1 Entrees, for example 2 Apple centers 3 Pinot ___ 5 Former 6 Breakfast fare made from eggs 7 Popular seasoning

8 Anise-flavored vegetable 11 Sweet red pepper 13 Elevated railway 14 Observe 15 Had a snack 17 Car club 19 Chinese appetizer, 2 words 22 Elegant steak cut 24 Cobbler fruit 25 Short online posting 26 Time measurement, for short 27 Cut off 30 Nutritional figure, for short 32 __-ed piece in a newspaper Answers: Page 30

GET MOVING These exercises were provided to us by David Ellner, a Senior Fitness Specialist in New York (davidellner@hotmail.com). They are designed to improve your ability to maintain your center of gravity. Hold on to the chair if you need it for balance.

Staggered Stance

Back Leg Raise

1. Standing to the side of a chair, put your feet together and your arms by your sides.

2. Step forward with your right foot and hold the position for 10 seconds.

3. Return to the start position and repeat 4 more times.

4. Repeat with the left foot.

1. Stand behind a chair and slowly lift your right leg straight back. Avoid bending the right knee or pointing the right foot.

2. Hold the position for 2 seconds.

3. Repeat 10 times with the right leg, then 10 times with the left leg. seasoned

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KITCHEN ESSENTIALS

Perforated (Slotted) Spoon It might seem like an indulgence, but a slotted spoon is very useful. It’s the safest way to gently lower foods into hot oil or hot sauce (think of meatballs), or to retrieve hard-cooked eggs from boiling water (see page 8). We particularly like the GIR Perforated Spoon ($13) and the OXO Nylon Slotted Spoon ($7) because both are very light.

Ergonomic Pizza Cutter Even if you never eat pizza, this is a useful tool to have in your kitchen. You can use it to chop herbs (see page 25), to halve quesadillas or sandwiches, and for many other cutting tasks. For those of us with hand mobility issues, it’s often easier than using a knife. Just be sure to get one with a padded ergonomic handle, such as the well-designed Kitchy Pizza Cutter Wheel ($13).

Crossword key

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A special thank you We needed a beautiful and functional place to teach classes and test our recipes, and, thanks to our wonderful sponsors, we now have the perfect space. Thank you to our brilliant designer, Stephen Brockman from Deborah Berke Partners in New York City, for designing our beautiful new kitchen, and to Lee Cook and everyone else at Buildout Construction for their tireless grace and stellar work.

Sponsors and Partners

Friends

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WHAT IS …

Kale Kale has become very popular in the US lately. This is partially because it is a so-called “super food,” which means it is very nutrient-dense. But it’s also because it is relatively inexpensive and very versatile, and has a wonderful flavor.

There are many types of kale.

The most common is curly kale, though lacinato kale (also known as dinosaur kale) is also easy to find these days. Other well-known varieties include dark red Redbor kale and redstalked red Russian kale.

Ways to Use Kale • Blend into smoothies.

• Slice into ribbons and add to white beans.

• Tear into bite-sized pieces and add to any salad.

• Finely slice and add to scrambled eggs.

• Make kale chips.

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