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Community Corner

Wyandotte Stay-at-Home Dad Has Fun in the Kitchen

Matt Dudzinski said he enjoys cooking light for his family, which will welcome a new addition in a few months.

can put many a mom to shame.

Formerly an interior designer for an architectural firm in Detroit, he now works at home as what he refers to as a “domestic specialist” caring for his 2-year-old daughter, Ellie. He and his wife, Aya,

Depending on Ellie’s schedule, she sometimes ends up helping her dad in the kitchen. While he cooks at the stove, Ellie has a kiddie kitchen where she stays busy.

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Somewhere in traffic, Aya is on her way home from a long day on the job where she works as a trim engineer for an automotive supplier.

The family dynamic works well and Matt takes pride in his work. He keeps a nice home, takes great care of his daughter and loves to cook.

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"I like to cook something different almost every day," he said. “I almost always pick recipes from Cooking Light."

He received a Cooking Light book as a gift a few years ago and got hooked on the recipes. Now he also looks them up online.

Wednesday's dinner choice included a recipe for pineapple teriyaki salmon served over couscous with asparagus. The dinner has a decidedly Asian flair. His wife is Japanese and he hopes she will like this recipe.

Matt said he has found ways to “tweak” the recipes he finds. He will add a bit of "this or that" to make it his own.

He has always liked to cook, but found he has perfected his abilities since he became a stay-at-home dad.

“I did cook before, but I am much better at it now since I have been staying at home with Ellie,” he said, while heating up some canola oil where he placed three salmon fillets. After only a couple of minutes in the sauté pan, they were ready for the oven.

His cooking ability has come a long way.

“When I was younger, I had an idea for a cheese dish,” he said, while eyeing the timer. “All I can remember was the mess I made when I tried to fry up those Kraft singles.”

Those days are long gone as Matt routinely can be found preparing meals and even including themes.

“January was chili month,” he said. “I made a different kind of chili weekly, and February, well that was soup month.”

After a few minutes, Matt checks the fish and puts the finishing touches on the glaze made from pineapple juice, brown sugar, soy sauce and orange zest. The meal smells–and looks–delicious.

His easy-going attitude is evident and the Dudzinski home is very welcoming as this particular night included a fresh pot of coffee and The Beatles playing in the background.

The couscous and asparagus are ready and plated with the meal. Asparagus is one of his favorites; boiled or steamed seems the way to go. He said other vegetables can be easily substituted, as well.

Within half an hour, a truly gourmet meal has been created. The fish is flaky and seasoned perfectly with the glaze. The couscous creates a creative departure from rice and asparagus adds a colorful touch.

As Matt plates the food, Aya returns from her day at work. She greets her daughter in Japanese, as the Dudzinskis have decided to raise their daughter in a bilingual home.

The family is ready to sit down to a fabulous dinner. They also are looking forward to the birth of their newest family member. But for now, they enjoy a quiet evening together.

Matt, Aya and Ellie are one of those families—the kind who love, respect and appreciate each other. And, that kind of love makes life more flavorful indeed.

Pineapple Teriyaki Salmon

  • 2 tablespoons brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon finely grated orange zest
  • 1 (6-ounce) can pineapple juice
  • 1/2 teaspoon salt, divided
  • 2 teaspoons canola oil
  • 4 (6-ounce) salmon fillets (about 1 inch thick) $
  • 1/4 teaspoon freshly ground black pepper
  • Grated orange rind (optional)

Preparation

  1. Combine first 4 ingredients and 1/4 teaspoon salt in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 15 minutes). Set aside.
  2. Preheat oven to 400°.
  3. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of salmon with remaining 1/4 teaspoon salt and black pepper. Add fish to pan; cook 3 minutes. Turn fish over and place in oven; bake at 400° for 3 minutes. Remove from oven; brush 1 tablespoon sauce over each fillet. Return to oven, and cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with orange rind, if desired.
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