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Eat Up

Dinner is served Home cooking – without the cooking By Marie Loggia-KeePublished: October, 2008

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Pork tenderloin with pineapple chutney. Gorgonzola cheeseburgers. Caribbean fish fillets with mango salsa. Believe it or not, these dishes come from meal-assembly stores that are popping up everywhere, where customers prepare fresh meals that are brought home to eat that day or frozen to eat later. Slogans such as “12 meals in two hours” have attracted customers, and the ease, quality and cost-effectiveness keep moms coming back.      “It’s great because they have their hands on everything that goes into the meal, and they can cater the recipes (to their liking),” explains Ben Haugh, owner of The Dinner A’fare in Ladera Ranch, with a second location slated to open in Irvine.        The store does all the shopping and food preparation. When the consumer comes in, all she does is assemble the meals and label everything, and they’re ready to go.     Susanne Peterson of Supper Thyme says that she decided to open a store after visiting a competitor. “It took a lot of stress off me, as a working mom,” she says.     Jamie Mills, who co-owns Dream Dinners in Tustin, says the stores “solve the problem of what’s for dinner.”     Most facilities offer menus geared toward kids and dieting. Supper Thyme features “Supper Tykes” and a weight-loss program inspired by the TV show “The Biggest Loser.” Haugh says that Dinner A’fare has a kids’ program in which the focus is on nutrition. Some stores have a wine license, and, for moms with limited time, some will assemble the meals for you.     Dinner A’fare packages start at $100 for six meals, which feed two to three people.     >The Dinner A’fare 949.429.5511 dinnerafare.com > Dream Dinners 714.832.8185 dreamdinners.com > Supper Thyme 562.598.4900 supperthymeusa.com Marie Loggia-Kee is a contributing writer. Ask the Nutritionist Q:  Are DHA supplements for kids really brain food? Can they treat ADD/ADHD? – Roberta, 31, of Orange A: I work for a company that markets a DHA product for kids. DHA is a type of omega-3 fatty acid that makes up about 36 percent of the brain’s fat content. Since kids may not eat enough healthy fats for proper brain growth, it’s important they get the right fats. Foods high in omega-3s include salmon, tuna, cod and sardines. Vegetarian sources of omega 3s – nuts, flaxseed, spinach, canola oil – exist, but they don’t convert to omega-3s in the body as efficiently as fish. Some research suggests that children with attention deficit disorders may benefit from supplemental essential fats. Erin Silva is a registered dietitian and nutritionist for The Fitness Camp in Irvine. Recipe of the Month Baked ziti By Jamie Gwen This delicious baked pasta dish is loved by kids AND adults, and is perfect to feed hungry ghouls and goblins on Halloween night. The ziti is made using store-bought tomato sauce that gets an added boost of flavor, and the dish is easy to assemble ahead of time (be sure to bring the dish to room temperature before baking). Happy Halloween to all! Ingredients: > 3 Tbs. olive oil > 1 yellow onion, diced > 2 garlic cloves, minced > 4 cups homemade or store-bought spaghetti sauce > 1 cup cottage cheese > 1 pound ricotta cheese > 1 cup freshly grated Parmesan cheese > 3 Tbs. chopped parsley > 1/4 cup fresh basil, cut into thin strips > 2 eggs, beaten > Salt & freshly ground pepper > 1 pound ziti pasta or mostaccioli noodles, cooked and drained > 1 1/2 cups shredded mozzarella cheese Directions: Heat oil in a large pan. Add onions and sauté over medium heat, stirring often, until tender and slightly golden, about 10 minutes. Add the garlic and sauté one minute. Add the tomato sauce and bring to a simmer. Cook for 10 minutes to blend the flavors. Remove from heat and let cool.     In a large mixing bowl, combine the cottage cheese, ricotta, 1/2 cup of the Parmesan, parsley, basil and eggs. Season with salt and pepper. Stir in three-quarters of the spaghetti sauce mixture and mix well. Add the cooked pasta and the mozzarella cheese, and combine. Pour the mixture into a large casserole dish and top with the remaining sauce and Parmesan cheese. Cover and bake at 350° for 30 minutes or until heated. Serves 6 to 8 Jamie Gwen is a celebrity chef, certified sommelier and cookbook author with a weekly radio show. For delicious recipes and cooking tips, visit chefjamie.com.

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