Alma Schneider, clinical social worker and founder of Take Back the Kitchen, shares three delicious recipes that will help you overcome the practical and psychological obstacles of cooking for your family.
- 1/2 cup maple syrup
- 1/2 cup soy sauce
- 4 6-ounce salmon filets
In a sauce pan, boil 1/2 cup soy sauce and 1/2 cup maple syrup until it is syrupy. You must watch over this and stir continuously because if you let it go too long, it will burn. It should take about 10 minutes but don’t quote me on that — every stove top has different levels of heat intensity. Just watch it and stir. Don’t go multi-tasking, checking your mail or folding laundry because it WILL burn while you are gone. When it is syrupy, set aside.Bake at 350 degrees F or pan fry salmon until it is opaque in the center. If you are frying, use a little olive oil and if you are baking use parchment paper in a baking dish (If you have not bought parchment paper, go do it NOW!)Pour the syrup over the salmon. Save the leftover sauce for another day in a tupperware in the fridge. Serve this sauce to your kids with tofu, chicken, other fish or vegetables.
- 8 cups leafy greens
- 3 tablespoons roasted sunflower seeds or any other type of nut or seed that you have handy
- 3 tablespoons dried cherries, chopped or raisins or any other chopped dried fruit you have on hand
- 1/2 can chick peas (15.5 ounce can)
- 3 tablespoons grated parmesan cheese (optional)
Maple soy salad dressing
- 1/2 cup maple syrup
- 1/2 cup canola oil
- 8 tablespoons soy sauce
- 1/4 cup rice vinegar
- 1 teaspoon sesame oil
Whisk all marinade ingredients together until fully combined and store in fridge. Use on salad.
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar or white wine vinegar
- 1/2 teaspoon dried hot red pepper flakes
- 4 tablespoons packed brown sugar
- 1/2 cup creamy peanut butter
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1/2 cup chicken or vegetable broth or even water
- 3/4-1 pound linguine or lo mein noodles chopped scallions and chopped, peeled cucumber for garnish
In a medium sized saucepan, combine all ingredients up to and including the chicken broth. Cook on medium heat, stirring until it is thickened and smooth. Let cool.Cook noodles, drain and rinse in cold water. Transfer noodles to a big bowl and toss with the sauce. Serve at room temp. and garnish with the scallions and cukes. IMPORTANT NOTE! If you make the sauce beforehand, DO NOT toss with the noodles until you are ready to serve. If they sit for a while already mixed, the noodles will soak up all the sauce and it will get dried out. You can make the pasta before as well as the sauce but just keep them in separate bowls. You can prep the garnish before also and leave it in the fridge in a small covered bowl or tupperware. Enjoy!