Working mom Baila Goldstein makes supper work
I cook Hungarian style, but I’m very open to finding new recipes that work for my family’s tastebuds. My main sources are Kosher.com, Sarah Lasry, and Busy in Brooklyn. Twice a week I work a full day and come home at seven, so I need to have dinner prepared in advance for those days.
A big four lb bag of Bodek iceberg lettuce every Sunday morning. It lasts in the fridge throughout the week (iceberg lasts better than romaine) and anyone can take for salad whenever.
Because I work every day, I have to be organized. On my late working days, I often put frozen spiced chicken in the oven, using delay start so it goes on 300 at 1 pm. It cooks slowly, and when the kids get home from school, they can just uncover it and raise the oven temperature to crisp it up.
Under an hour. Can be much less, and sometimes I do patchke longer. I actually enjoy cooking!
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