April 16, 2010 6:22 pm
Living in New York and raising a toddler requires the energy and stamina of a triathlete, especially when it comes to vegetables and meal time. You sneak them into brownies and sweets, hide them in spaghetti and mac' n cheese. And sometimes, you simply resort to chicken nuggets or veggie burgers because they are a fast, somewhat healthy option that your little one will actually eat. But what if you could have convenient, kid-friendly meals sans the work? Enter DinDins.
Founded by nutritionist Jodi Greebel, this unique prepared food site delivers healthy, toddler-friendly meals direct to your door. One of best-sellers, Zucchini, Chicken and Jack Cheese Quesadilla, packs a healthy punch yet will melt in your mouth. With chunks of chicken, pieces of zucchini and Monterey jack cheese, this quesadilla is so delicious, you'll hope your kids leave some for you. Tip: Save time and take a night off cooking, period. Order a meal for the kids and one for yourself. When they ask "what's for dindins?" you'll feel good ordering this protein-rich dish packed with vitamin C, calcium, iron and vitamin A.
Tip: For a limited time, Behind the Burner members can try DinsDins at a discount. Food you want your kids to eat, the way they want to eat it.
— Written by Mona Buehler
0 Comments >
Tags : DinDins, toddler food, nutrition for toddler, gourmet kids nutrition, food delivery for kids, kids take out, Jodie Greebel, Nancy Citrin, Mary Ann Porch, Behind the Burner
March 26, 2010 4:01 pm
Jodi Greebel knows what kids eat. After spending over five years as a Registered Dietitian in New York City, Greebel couldn't shake the fact that one of the most consistent questions asked by parents was what should their toddlers be eating.
Chicken nuggets, frozen pizzas, veggie and beef burgers, and the rest of the freezer section has traditionally made up the menu for a child that has outgrown baby food but has yet to appreciate a delicious Thai take out. Although Greebel understood the convenience factor for the freezer section foods, she thought she could give her clients another option—healthy toddler-friendly meals delivered to your door.
"Throughout my career as a nutritionist, the one complaint amongst parents is that there isn't any real information out there about what to feed your toddler," Greebel said. "A lot of people underestimate a kid's palate—I thought I could address both issues."
Tapping her mother, Nancy Citrin, as a partner for her years of kitchen expertise, Greebel and Citrin recently founded DinDins with the mission of providing tasty food that toddlers would enjoy and more importantly, giving parents a healthy option when it comes to addressing their child's dietary needs.
As DinDins states on their website, children are not "mini" adults and their nutritional needs vary differently from what their parents might be eating. With a helpful nutrition chart available to parents on the company's site, Greebel's expertise in health and nutrition shines through. Taking the guesswork out of meal preparation, each DinDin incorporates the essential food groups into each prepared meal—protein, starch and vegetables. "One of our goals is to help children develop healthy eating habits early," said Greebel. "Parents have to be educated as part of this process which is why our web site is comprehensive."
Even with all this talk of nutrition, don't be fooled about the taste—Greebel and Citrin understand the first rule of cooking: the food has to taste good too. With menu items such as Artichoke, Corn and Chicken Quesadilla, Cranberry Zucchini Mini Muffins, Healthy Fried Rice with Eggs, Peas and Corn and Spinach Manicotti Roll-Ups with Tomato Dipping Sauce—all costing between $2 to $3 a piece, Greebel said the customer feedback has been extremely positive. "I have tons of clients calling me to say they've eaten their child's leftover DinDins and can't believe how delicious the food is—we really value the feedback."
With plans to expand their delivery area into Brooklyn (currently, DinDins is only delivered to Manhattanites three days a week—Tuesday, Wednesday, and Thursday), Greebel and Citrin are also adding new menu items, such as breakfast and lunch foods.
"As a mother and a nutritionist, I want kids to learn how to be good eaters," said Greebel. "Our meals aren't hiding vegetables and tricking kids into eating healthy—they are learning that a healthy diet can be delicious and fun too."
For a limited time, Behind the Burner members can try DinsDins at a discount. Food you want your kids to eat, the way they want to eat it.
Photo credit: Dindins.com
— Written by Mary Ann Porch
0 Comments >
Tags : DinDins, toddler foot, nutrition for toddler, gourmet kids nutrition, food delivery for kids, kids take out, Jodie Greebel, Nancy Citrin, Mary Ann Porch, Behind the Burner
March 5, 2010 7:06 pm
If the cupcake has dominated the dessert scene in recent history, it's about to face what pastry lovers might call the next French Revolution: the French macaron is positioned to be the new IT dessert. Unlike the cupcake that proved to be a viable business venture only in the last 10 years, the French macaron has being pulling its weight as a delicious morsel since its first incarnation during the Renaissance.
Although food historians debate just how French the French macaron is—some contest that the macaron debuted in Venice and was brought to France, along with her pastry chefs, by Catherine de Medici in 1533—there has never been an argument about the popularity of this traditionally tea time snack and/or dessert.
But is 2010 the year for the macaron? Are we going to see a food truck dedicated solely to the treat? Will CupcakeCamp be replaced by MacaronCamp? It remains to be seen, but much to the chagrin of macaron purists, versions are popping up everywhere, from Whole Foods to McDonald's. Tip: For those whose palates have never tasted the deliciousness of this meringue-based "sandwich cookie," New York City has long been a haven for impressive macaron menus.
Madeleine's Patisserie in Chelsea serves up over 15 different flavors of fresh macarons daily. Flavors include Champagne, cassis and pistachio amongst others. Brooklyn's Almondine is famous throughout the borough for their macaron selection where pastry chef Hervé Poussot is known for his intense flavoring.
For those that are already die-hard fans, Macaron Café sells boxes holding as many as 20 macarons and have named them the Queen Catherine de Medicis Box, in honor of the patron saint of macaron creation. For New Yorkers working in Midtown, or for those not afraid to visit tourist trap areas, La Maison du Chocolat and Bouchon Bakery are conveniently located in Rockefeller Center and Columbus Circle.
Notable macaron shops in New York:
Madeleine's Patisserie
132 W 23rd Street
New York, NY 10011
212.243.2757
Almondine
85 Water Street
Brooklyn, NY 11201
718.797.5026
Macaron Café
161 West 36th Street
New York, NY 10018
212.564.3525
La Maison du Chocolat
30 Rockefeller Plaza
New York, NY 10112
212.265.9404
Bouchon Bakery
10 Columbus Circle
New York, NY 10019
212.823.9364
Photo credit: Brian Witte
— Written by Mary Ann Porch
0 Comments >
Tags : French macacron, Whole Foods, McDonalds, Madeleine Patisserie, Bouchon Bakery, Almondine, Macaron Café, Mary Ann Porch, Behind the Burner
February 16, 2010 12:01 pm
It's been a week full of holidays -- Valentine's Day, Chinese New Year and Presidents Day -- but we're not done yet. Today, partygoers nationwide will get the annual Mardi Gras Celebration started with Fat Tuesday. Think about it: what better way to kick the Valentine's Day blues than indulging in some great food and drink all over New York City?
Typically, people think of drinking (and beads) when they think of Mardi Gras, but lest we forget the delicious Cajun Cuisine from New Orleans? This year you have no excuse to not indulge in fantastic NOLA flavors as New York City restaurants are out in full force to capture the Mardi Gras crowd.
This year, the Lower East Side, East Village and Uptown are havens for the gumbo-lovin', crawfish cravin' N'awlins food lovers.
Start your night at Mason Dixon in the L.E.S. Along with a special Louisiana-inspired drink specials including absinthe, hurricanes and bourbon; Cajun-blackened catfish tacos, fried shrimp and andouille sausage are the stars of the menu. Tip: Try pairing spicy shellfish dishes with sweeter white wines like Gewürztraminer. Although most food historians would not consider 25-cent wings official NOLA fare, those not interested in authentic tastes will find these available as well.
For those looking to partake in a bit of philanthropy along with their fried shrimp and gumbo, make a stop at Element-- the venue is hosting a Mardi Gras party from 7 p.m. to midnight to benefit the Lower East Side Girls Club of New York as well as a sister organization in New Orleans. Two Boots will provide the Louisiana-style catering, and traditional costumes and masks are encouraged for attendees. Tickets are $22 in advance, $30 at the door, and $125 for the meal and open bar.
Head farther into the East Village for Back Forty's interpretation of a Big Easy menu. Expect to find shrimp, hush puppies, boudin and jambalaya-- and with each dish Ian McConnell from Sixpoint Craft Ale will provide a specially selected beer accompaniment.
If downtown isn't your scene, head north to one of Brother Jimmy's BBQ's
three Uptown locations. Each location will be offering a bevy of drink and food specials, including po'boys, jambalaya and crawfish.
Technique: Add some Cajun flare to your own cooking by whipping up a batch up easy Creole Seasoning: equal parts of salt, dried oregano, paprika, cayenne and black pepper.
Mason Dixon
133 Essex St (between Rivington and Stanton)
6pm--2am
Element
225 East Houston Street (at Essex Street)
7 pm--12am, Menu available from 8pm--9pm
Back Forty
190 Ave B (between 11th and 12th Streets)
Festivities beginning at 6:30pm
Brother Jimmy's BBQ
1485 Second Ave (between 77th and 78th Streets)
181 Lexington Ave (between 31st and 32nd Streets)
428 Amsterdam Ave (between 80th and 81st Streets)
Photo credit: http://www.nj.com
— Written by Mary Ann Porch
1 Comments >
Tags : Behind the Burner, Mardi Gras, Mary Ann Porch
Subscribe to our Feed >
Join Our Facebook Group >
Follow us on twitter >
View our Flickr Photostream >
