SEARCH: Spicy Asian Chicken with Green Beans and Mushrooms

Spicy Asian Chicken with Green Beans and Mushrooms by Brian and Patricia Dake

Stir-fried green beans have long been a personal favorite of mine. With a texture both crisp and tender, they combine admirably with garlic, mushrooms, and chili paste.

Chili paste comes in many varieties and varies in heat, color, and quality. We prefer a Vietnamese chili paste called Sambal Oelek as it is very hot, bright red in color, and has a fresh chili taste. Be careful to avoid chili paste that has turned dark, brown, or smells rancid. Chili paste, while used as a seasoning, cannot be kept as long as spices. You want to always make sure yours is fresh. Because good chili paste is quite hot, we only use a teaspoon in this entire dish. It is just enough to infuse it with a wonderful chili flavor that melds incredibly well with the other ingredients. Sesame oil is also essential for the flavor of this recipe; so, for the best results, use only high-quality sesame oil…

Read more in SEARCH Magazine‘s Enhancing Your Horizon issue.

SEARCH: Holiday Discomfort Foods

Holiday Discomfort Foods by Tim Reynolds.

Gather ye ’round and hear the tale of the Holiday Discomfort Foods. You ask what, pray tell, are discomfort foods? Well, they look much like the traditional holiday foods of a family with British and Scottish decent, but rather than comforting a soul over the holidays, they cause discomfort.

Let’s start with the very Canadian butter tarts. They’re wonderfully sweet, gooey, and chewy, but I like mine with…raisins. Yes, raisins, but there are people who are so discomfited by the mere idea of raisins in butter tarts that they get flustered and an-gry and refuse to be in the same room with me, which is fine because that leaves more tarts for me…

To read more, click on the Winter Issue here.

SEARCH: Cooking with the Kids

Cooking with the Kids by Kay Tracy.

My stepchildren and I started cooking together when they were 3 and 5. Early lessons included cutting hot dogs with a safe butter knife, making Pylsur Pasta, stirring sauces, and baking cookies.

Along the way, they learned to stir without a splash and how to crack eggs without adding shells.

There are many reasons to cook with your children. Most importantly, it allows you to bond in time spent together and provides them a sense of accomplishment from making something and being able to eat it. It’s an opportunity to teach hygiene, like washing hands properly and cleaning up after-ward. You can also sneak in math when they measure, double, or halve a recipe.

They’ll learn even if they don’t know it. Drop-ping pasta into the boiling water from too high is not a good idea but wearing an apron and long sleeves is. Tool use, from cutting fruit or vegetables to frosting a cake, helps with hand-eye coordination. Decorating cookies at Christmas is a fun way to engage the children, even if they lick frosting off their fingers….

To read more, click on the Winter Issue here.

SEARCH: Sweet and Savory Holiday Sides

Sweet and Savory Holiday Sides by Brian and Patricia Dake.

It isn’t often we have the opportunity to feature our favorite side dishes. The recipes we share focus mainly on entrees, and for holiday dinners, the emphasis is often on turkey, ham, or roast beef.

For most people, Thanksgiving doesn’t feel like Thanksgiving without a turkey, but let’s be honest. A holiday feast is more than the meat. What makes those meals special is family, friends, and a variety of foods for everyone to enjoy. Today, we are going to share with you three of our family’s favorite holiday sides.

Garlic-Rosemary Mashed Parsnips

Consider a tasty alternative to the usual mashed potatoes. Parsnips are a member of the Apiaceae family, closely related to carrots and parsley, but unlike carrots or parsley, you can’t eat the greens. Parsnips, eaten solely as a cooked root vegetable, are often added to soups and stews for extra flavor. It’s how we first discovered them. Because we enjoy how much they enhance other dishes, we’ve created…

To read more, click on the Winter Issue here.

SEARCH: Holiday Dessert, English Trifle

English Trifle by Emerian Rich.

We’ve traced our Rich family heritage all the way back to English royalty and beyond. The other side of the fam-ily got the castle, but we poor Americans have managed to keep the traditional family desert recipe going.

Supposedly handed down from those living at Warwick Castle—and cousins to King Richard the Lionhearted—this recipe has been passed through the early American days as Quakers, to the Colorado Rockies where my grandmother and grandfather finally settled, to our house in California. Although I am sure the recipe has changed over the years—each generation substituting what was easier or available—when we make this dish, we always feel closer to our roots.

If you read my article in the Fall 2020 issue about creating a “Dumb Supper” to honor your ancestors, you might be wondering what we serve to honor our ancestors. I’m happy to share the recipe…

To read more, click on the Winter Issue here.

SEARCH Winter 2020: #HolidayFood

In this issue:

  • DIY : Grab It Easier
  • Holiday Dessert: English Trifle
  • Humor: Holiday Discomfort Foods
  • Author Spotlight: Brian and Patricia Dake
  • Music: The Ultimate Holiday Playlist
  • City Spotlight: Toronto
  • #HolidayFood: Hangi
  • Food: Dutch Oven Citrus Chicken with Potatoes
  • Fitness: Nutrition and Fitness
  • Autism: Food for Thought
  • Gardening: Reflecting and Replanning
  • Tech/Biz: Big Appliances Fight for Your Counter Space
  • #HolidayFood: Cooking with Kids

Click HERE to read the Winter issue now.


SEARCH: 2020 Winter Editor’s Letter

The SEARCH: Winter 2020 issue is coming soon!
Are you ready to cook for the holidays?

Food is necessary for life. Eating well is a way to care for ourselves and others. Sure, we can slap together enough calo-ries to get us through the day, but isn’t it better to savor a well-constructed meal? Whether a late-night snack while standing over the sink or a multi-course meal, our foods tell something about our lives. Like most pleasures in life, it should be mod-erate, varied, and shared.

In this month’s issue, we take a deeper look into food be-cause eating involves more than flavor. There’s nothing quite like a beautiful cake or simple fried egg to make you feel like a success. Beyond our amazing recipes, we want you to feel at home in the kitchen. An organized and accessible kitchen re-moves frustration. Sometimes frustration is worth it, though. Children are eager learners. Teaching them can be slow and messy but is ultimately rewarding. How wonderful to help someone become more independent. From home-grown gar-dens to appliances to help you cook, there are many ways to celebrate the human conditions of hunger and satiety. Food is intention turned into reality.

Letter from the Editor,
Heather Roulo
Editorial Director