Tag Archives: cooking

5 Questions with Carried Away Chefs + Recipe

Like many New Yorkers, the Kidz Central Station team defaults to ordering delivery almost every night.  Then, we motivate to cook more often so we can eat healthier. This vow lasts a week. Repeat. Does this cycle sound familiar??

That’s why we are super excited to introduce Carried Away Chefs to our busy, tired families carried away chefswho are also concerned with eating family meals in a relaxed, happy environment.  Dedicated personal chefs travel to you to cook a healthy, delicious home-cooked meal using ingredients you want – a comprehensive home dining solution.  They will even shop for the groceries.  Don’t worry if you have a tiny NYC kitchen because these talented chefs can work with anything!  Check out @carriedawaychefs for their mouth watering photos.


Kate Homes Carried Away ChefsFounder Kate Homes is a Le Corden Bleu trained chef who spent many years in top fine-dining kitchens and at the Food Network.  During this time she also worked as a personal chef and truly enjoyed the connection formed by cooking in family homes. We, especially, connected with how her service and her mission transformed once becoming a mom herself.

How has being a mom informed your mission with Carried Away Chefs?
I had my first daughter, Lucy, 2 years after starting the business and began to truly understand how we were not only helping with our clients’ meals, but also with family time and life balance. When I went back to work, I started mimicking our weekly service for myself at the beginning of the week; cooking a handful of meals.  I’d then come home in the evening and instead of rushing into the kitchen to prepare dinner, I’d sit down on the floor with my daughter and spend the quality time we hadn’t had while I was at work.  Enjoying a glass of wine with my husband, playing with the kids, knowing dinner is ready to re-heat when you get hungry is such a pleasant way to wind down from the work day.

carried away chefs

What are your two best tips for handling a picky eater?
1. Minimize drama – kids pick up on when they’ve pushed a button that gets attention, negative or positive.  If there’s always a lot of fuss over eating certain foods, it might become not about the food at all but about the habit of resisting. Try acting casual and saying, “oh, you don’t like that?  I totally forgot sorry!”

2. Eat the same food and eat together. We can’t do this all the time, but sharing a few meals, snacks, or treats together throughout the week can reinforce the idea that it’s not solely about the nutrients. We are supposed to enjoy food as well.   

How do we get our kids to eat healthier, i.e. sneak in more vegetables?
There are definitely some fun recipes we’ve made that actually ‘sneak’ vegetables into the recipe so kids don’t know they are there.  I think it’s great because we all could always use more vegetables in our diets, though it does slightly ‘kick the can down the road’ in terms of developing healthy eating habits.  I’m a huge fan of just making the vegetables taste amazing. Seasoning very well with salt (in moderation it’s not bad); it brings out the flavor of vegetables and makes them SO much better.  Or try soy sauce or liquid aminos; my kids will eat anything if there is soy sauce on it. Texture plays a part, too; a lot of kids aren’t into cooked vegetables but are totally fine with raw. Throw in a tasty dipping sauce and you’re good to go!

carried away chefsWhat foods or textures or tastes can help expand our children’s palate?
I have found that introducing exciting flavors and cuisines early can help expand their palates and give you more options.  Asian dishes that include soy sauce or toasted sesame oil are well seasoned so they will be a hit; and Mexican and Indian as long as they aren’t spicy.  I prefer ground or shredded meat dishes as they are easier for little ones to chew, and more seasoning covers the bites. I also try to make rice, quinoa or couscous dishes where everything is chopped small so they get all the ingredients and flavors in each bite.

Give our busy parents your favorite kid-friendly dish using just 5 ingredients and minimum pots and pans from their small NYC kitchen.


Turkey mushroom lettuce cups – one skillet!

  • 2T Toasted sesame oil
  • 1 lb ground turkey
  • 1 cup grated shiitake mushrooms
  • 2T tomato paste
  • 3 T soy sauce
  • 1 head bibb lettuce (this is a 6th ‘ingredient’ but you don’t actually have to do anything to it!)

    1. Saute the turkey and mushrooms in sesame oil with a pinch of salt. when the cooking juices start to diminish, stir in tomato paste and soy sauce, cook until thickened
    2. Break up the lettuce head into ‘cups’- see if you can entice your child to eat the lettuce like a taco with the meat inside, or if not, just the meat.

Carried Away Chefs services:

  • A personal chef will come to your home once weekly to prepare 3 main dishes + 3 sides + 1 baked good ($350+ groceries) or twice weekly to prepare 2 main dishes + 2 sides + 1 baked good per visit ($550+ groceries)
  • In-home interactive cooking demonstration for your family, including a recipe packet
  • Cooking classes: for kids ($45/child, minimum 6) or individual sessions ($275+)
  • Private Events

3 Kid-Friendly (and Delicious!) Gluten-Free Recipes

happy family with two kids making dinner at home
Last week, our awesome experts from NYU Langone Medical Center wrote about how to enjoy a gluten-free Halloween if you or your little one has Celiac disease or any another gluten intolerance. This week, we’re happy to share some of our experts’ favorite gluten-free recipes—one that’s perfect for Halloween and two others that are both kid-friendly and delicious!

1. Roasted Pumpkin Seeds
Time to Make: 30 minutes
Makes: 1 cup
Serving Size for Kids: 1/8 cup
Serving Size for Adults/Adolescents: 1/4 cup

Ingredients                                                                                                                                                       1 cup raw pumpkin seeds
1 1/2 teaspoons olive oil
1/4 teaspoon sea salt
Parchment paper

Directions
1. Preheat oven to 350°F
2. Scoop seeds out of pumpkin using a large wooden spoon
3. Separate seeds from pumpkin flesh and rinse seeds
4. Drain seeds in a colander and pat dry with paper towels
5. Mix pumpkin seeds with olive oil and salt
6. Spread mixture evenly on the parchment paper
7. Bake pumpkin seeds for approximately 10 minutes, or until golden brown and crispy, turning seeds over halfway through cooking
8. Allow pumpkin seeds to cool off before enjoying!

For Fun: Follow directions above but add your favorite spices for different flavored seeds!
Spiced Pumpkin Seeds: ½ tsp. garlic powder, ¼ tsp. paprika, ¼ tsp. cayenne (for spicy seeds!)
Pumpkin Pie Seeds: 1 Tbsp. sugar, ½ tsp. cinnamon, ¼ tsp. nutmeg
Pumpkiny Trail Mix: toss roasted seeds with your choice of dried fruit and nuts for an on-the-go treat!

2. Sweet Peach Smoothie
Time to Make: 10 minutes
Makes: 1 cup
Serving Size for Kids: ½ cup
Serving Size for Adults/Adolescents: 1 cup

Ingredients
¼ cup water or coconut water
¼ cup plain, low-fat yogurt
½ cup fresh or frozen peach slices
½ frozen, overripe banana

Directions
1. Add water, yogurt, peaches and banana to blender
2. Blend until smooth

Fun Tip: Turn brown bananas into smoothie ingredients! Simply peel bananas and freeze in a freezer bag, then add to smoothies later!

3. Salad Selfie
Time to Make: 15 minutes
Makes: 1 plate
Serving Size for Kids: ½ Salad Selfie
Serving Size for Adults/Adolescents: 1 Salad Selfie

Ingredients
Cored pear quarters (fresh and ripe, or canned and drained)
Plain Greek yogurt
Cantaloupe or honeydew
Celery sticks
Shredded carrots (long strands, if possible)
Sliced strawberries
Dried cranberries
Parsley Sprigs
Small spinach leaves
Sliced radishes
Sliced kiwi
Sliced Black olives

Directions
1. Rinse fruits and veggies
2. Place half a pear flat down in the center of the plate
3. Take a round scoop of the plain Greek yogurt and place it on the narrow top of the pear (the yogurt should look like the head of a person and the pear is the torso)
4. Use the long strands of shredded carrots or celery sticks to create arms or legs
5. The remaining ingredients can be used to create facial features like eyes, nose, mouth, hair, hands, legs, and so forth!

For fun: Use any fruits and veggies you like. Name your salad selfie and eat!

And don’t forget—to learn more about nutrition and gluten-free foods, join NYU Langone Medical Center in the kitchen! Through a partnership with the Natural Gourmet Institute, the Sylvia Center and NYU Langone Medical Center’s S.Q.U.A.S.H., and Pediatric Celiac Disease and Gluten Related Disorders Programs, kids learn to make fun, healthy, gluten-free recipes with professional chefs. Our next class, a Mexican fiesta, is on October 14, at 5:30pm. Class is FREE and open to the public for kids ages 7 to 12. Register here!