Gidget Goes Home » food

today

gidget — Mon, 14 May 2012 02:23:03 +0000

What we planned for Mother’s Day:

church, 1st service, where I would watch a touching slideshow honoring the moms who had babies this year (including me)
brunch at my favorite local spot, Swami’s Cafe
a walk by the beach, or if nice enough, an afternoon at the beach
a delicious dinner of rotisserie chicken (from Sprout’s), corn, CA salad, and scalloped potatoes

What really happened (the not-so-good):

Last night Brody threw up right before we left my brother’s house (an hour away from home); he slept fine all night but we opted to stay home from church anyway (plus Hallee has a cold and I have a persisting sore throat).
Hallee was up all night (or at least it felt like it). She was bothered (maybe a sore throat, too?) enough to not even nurse at times. My physical therapist urged me not to lay down and nurse her anymore though anyways because of my shoulder so the part of the night spent nursing, I spent part of the night sitting up like a zombie.
I awoke to the sound of complete meltdowns from Brody and Hallee and various complaints from Gigi.
We stayed home all day, and in fact, I am still in my pajamas at 4:25 pm.
It was foggy most of the day (May Gray and June Gloom are my nemesis).

What also really happened (the GOOD):

David made me eggs, toast and tea for breakfast. Yum.
He played with kids so I could catch up on reading blogs and updating our photos on the computer and family blog.
Kids quietly and contentedly watched Mary Poppins.
He made me lunch (tuna melts!) and we enjoyed some El Nopalito chips and salsa (THE best).
I received Parenthood Season 1 (yay!) and a beautiful art book that the kids will draw/write in every year for me (I requested this and LOVE it).
David ran to the store to get the chicken. We’re scrapping the potato dish but he’s currently putting together my favorite salad ever (see below).
Hallee caught up on sleep a bit with 2 great naps. Brody took a marathon nap and kept all his food down today!
Gigi picked me flowers from the yard and drew me odd combinations of letters and a drawing.
Two days of resting my shoulder means it actually feels better today.

Lessons (re)learned? Finding beauty in the ordinary, blessings amidst the bummers, it’s really all about perspective.

I hope Mother’s Day treated you sweetly.

Want to try out my favorite salad? It’s based on one from a restaurant I worked at in college.

Mix up these items for a delicious California Salad, courtesy of GidgetGoesHome.com.

Lettuce of your choice (red leaf is my favorite)

Sliced red onion

Generous crumbles of goat cheese

Plenty of avocado cubes

A sprinkle of chopped walnuts

{optional} strips of chicken

Top with raspberry vinaigrette (I love Trader Joe’s). Enjoy.

P.S. I took a little time today and revamped the blog a bit. If you’re in a reader, won’t you click over and take a look?

today is a post from: Gidget Goes Home
Please visit my other blog, Simple Organic.
Gidget Recommends {a few of my favorite eBooks}:

One Bite at a Time: 52 Projects for Making Life Simpler
Healthy Snacks to Go: 20 Real Food Recipes
Simple Blogging: Grow your blog with less time on the computer.
Thanks for reading!

Felt Ice Cream Craft Tutorial

gidget — Thu, 19 May 2011 18:13:30 +0000

Since we had an ice cream-themed 4th birthday party for Gigi {I guess a love of ice cream has been inherited by my little girlie!}, I wanted to do a couple of little activities along the same theme for her and her friends. A while back I had seen a similar idea: Rachel (from Small Notebook)’s fabulous little tutorial for a build-a-felt-cupcake activity.

Here’s how I made the ice cream version.

First, I cut out enough cones for all the kiddos. I just used a surf shop sticker I had on hand as the template.

Next, I hand-drew a simple ice cream scoop shape on the back of piece of cardboard to make a template. I cute out “scoops” in a variety of colors that we deemed vanilla, french vanilla, peach, strawberry, etc.

I also cut out tiny flecks of dark brown so they could give their ice cream chocolate chips, and little red hearts that were to be used as strawberries.

My big girl was such a sweet helper, passing out supplies to her friends!

The felt “sticks” to itself as the kids build their cones, but can be repositioned and recreated an infinite number of times. I love that this activity has no mess whatsoever since it’s not glued or anything.

The kids loved creating their own double scoop cones and then I sent them each home with their supplies in a baggie so they could do it again at home- love an activity that doubles as a party favor! Easy-peasy and so cute.

Felt Ice Cream Craft Tutorial is a post from: Gidget Goes Home
Please visit my other blog, Simple Organic.
Gidget Recommends {a few of my favorite eBooks}:

One Bite at a Time: 52 Projects for Making Life Simpler
Healthy Snacks to Go: 20 Real Food Recipes
Simple Blogging: Grow your blog with less time on the computer.
Thanks for reading!

Vanilla Bean Ice Cream {Recipe}

gidget — Thu, 12 May 2011 14:23:20 +0000

A few months ago, a friend on facebook asked for a vanilla ice cream recipe and I realized, with all the ice cream I’ve made, I’ve never made a plain vanilla. I have a go-to vanilla recipe that I’ve used as a base for other flavors, but hadn’t made it by itself yet.

Maybe that’s because I’ve never been one for vanilla much myself. But boy, is it growing on me, especially when it is flecked with those real vanilla bean specks.

I’ve now made this recipe a couple of times and it so creamy and delicious that it could never be called boring. The first time I made it, we had it to accompany this delicious Meyer Lemon Cake and then last week I made it again for Gigi’s 4th birthday party (more coming on that soon!).

This recipe is printable but if you’re in an email or reader, you may need to click over to print it.

Homemade Vanilla Bean Ice Cream

adapted from Jeni Britton
makes around 1 quart

Ingredients

2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces (3 tablespoons) cream cheese, softened (I use whipped)
1 1/4 cups heavy cream
2/3 cup sugar (organic cane juice sugar)
1 1/2 tablespoons brown rice syrup
1 vanilla bean, split and seeds scraped
pinch of salt

Directions

1. In a small bowl, mix 2 tablespoons of the milk with the cornstarch (adorable mini whisk optional for this step). In another large glass bowl, whisk the cream cheese until smooth (this is really easy with whipped cream cheese).

2. In a large saucepan, combine the remaining milk with the cream, sugar, brown rice syrup and vanilla bean and seeds. Bring the milk to a boil and cook over moderate heat until the sugar dissolves and the vanilla flavors the milk, about 4 minutes. Take off the heat and whisk in the cornstarch mixture gradually. Return to a boil and cook over moderately high heat until the mixture is thickened, about 1 minute.

3. Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt. Set the bowl in an ice water bath (a larger bowl with ice water) and let stand or refrigerate until cold.

4. Strain (optional) the ice cream base into an ice cream maker and freeze according to manufacturer’s directions. Pack into container and freeze until firm (about 4 hours or so). Go ahead and lick the spoon, because it’s darn good!

Vanilla Bean Ice Cream {Recipe} is a post from: Gidget Goes Home
Please visit my other blog, Simple Organic.
Gidget Recommends {a few of my favorite eBooks}:

One Bite at a Time: 52 Projects for Making Life Simpler
Healthy Snacks to Go: 20 Real Food Recipes
Simple Blogging: Grow your blog with less time on the computer.
Thanks for reading!

Cups Cooking Extravaganza!

gidget — Fri, 31 Dec 2010 17:46:29 +0000

One of the really fun things I got to do this fall was take a cooking class at a really cool local San Diego place called Cups– an organic cupcake eatery in La Jolla with a full, state-of-the-art kitchen classroom in the back.

The class was called cream cheese-making, but that title really only scratched the surface of what the class really was. I was expecting simple how-to on making homemade cream cheese.

I got that, and so much more.

The fifteen or so of us students worked with the chefs and other Cups employees to make, and eat, a complete meal including several courses, and desserts, full of amazing dishes using the homemade cream cheese as an ingredient.

Michelle, the owner, brought in this beautiful basket of freshly picked herbs, edible flowers and vegetables, straight from her garden.

Several recipes required us to take from this huge bowl of butter.

The food was spectacular, the venue was cool and modern and the people at Cups were friendly and knowledgable.

To my local, foodie readers, a class at Cups would make a super-fun date night or gift experience. I’d love to go back at take another with David (I was sure to bring him home a cupcake, at least).

Possibly my favorite part? Homemade cream cheese ice cream. And an industrial-sized ice cream maker. Yes, please!

A Little More About Cups

Probably the best part of Cups is their philosophy. Everything they serve is made in-house with the highest quality local, sustainable, organic ingredients, and they’ve been awarded the first 3-star Green Certified restaurant in San Diego.

Cups serves organic Straus (strawberry!) milk on tap along with their delicious selection of cupcakes and coffees in the Lounge. And they serve the milk in mini reusable Straus bottles, too!

Thank you so much to Cups for the amazing class. I can’t wait to go back!

me with Cups owner, Michelle

Cups Cooking Extravaganza! is a post from: Gidget Goes Home
Please visit my other blog, Simple Organic.
Gidget Recommends {a few of my favorite eBooks}:

One Bite at a Time: 52 Projects for Making Life Simpler
Healthy Snacks to Go: 20 Real Food Recipes
Simple Blogging: Grow your blog with less time on the computer.
Thanks for reading!

Simple Lemon Sorbet

gidget — Wed, 22 Dec 2010 03:41:52 +0000

I randomly decided that it has been entirely too long since I made or posted about homemade ice cream.

Today when organizing the freezer to find something I came across some lemon juice I froze sometime earlier this year when I had an abundance of my dad’s Meyer lemons around the kitchen. I figured it was time to do something with that juice.

When I think about lemons, I think about sunny days {happy sigh}.

We’re in the middle of the biggest rainstorm in five years in these parts. That’s what my mom keeps telling me anyway. I’m about ready for it to be done.

Two days of carting around little ones through the rain and wind was enough to keep me in my house all day today. I don’t know how you Pacific Northwesterners do it. Tomorrow should be our last rainy day and then we should have a sunny Christmas, which makes me happy.

So, back to lemons.

I would have preferred a gelato or sherbet (but I didn’t have enough milk or cream on hand), but the sorbet was a good spur-of-the-moment choice– this tart treat is still delicious even though it’s not creamy! A particular lemon lover in my family just might be receiving a pint of this for Christmas!

Here is the recipe (you may need to click over for the printable version)…

Lemon Sorbet

from gidgetgoeshome.com, adapted from Emeril (foodnetwork.com)

makes about a pint and a half

1 cup sugar (I use organic evaporated cane juice)
1 cup water
1 cup fresh lemon juice (or defrosted fresh-frozen)
1 tablespoon lemon zest

In a small saucepan, bring sugar and water to boil (this makes simple syrup). Remove from heat, and pour into a bowl to let cool. Mix simple syrup with lemon juice and zest. Pour into ice cream maker and freeze according to manufacturer’s directions. I let mine churn much longer than ice cream– a good 30-40 minutes. Pour into airtight container and freeze.

Enjoy a little lemony taste, reminiscent of summer lemonade, right in your wintery kitchen.

Simple Lemon Sorbet is a post from: Gidget Goes Home
Please visit my other blog, Simple Organic.
Gidget Recommends {a few of my favorite eBooks}:

One Bite at a Time: 52 Projects for Making Life Simpler
Healthy Snacks to Go: 20 Real Food Recipes
Simple Blogging: Grow your blog with less time on the computer.
Thanks for reading!

Great Recipe over at Simple Organic

gidget — Fri, 12 Nov 2010 17:59:00 +0000

I’m feel like maybe I’m starting to get back into a blogging groove; we’ll see! {Altough I meant to publish this 2 days ago, and forgot, so maybe not…}

For now though, I’m over at Simple Organic this week, talking about one of the most challenging ingredients to modify/substitute in recipes: condensed (“cream of…”) soup!

Don’t fret though, I have a great (and surprisingly easy) recipe for a healthy substitution, along with lots of variations, and even a few other healthy substitution recommendations.

See you over there!

Great Recipe over at Simple Organic is a post from: Gidget Goes Home
Please visit my other blog, Simple Organic.
Gidget Recommends {a few of my favorite eBooks}:

One Bite at a Time: 52 Projects for Making Life Simpler
Healthy Snacks to Go: 20 Real Food Recipes
Simple Blogging: Grow your blog with less time on the computer.
Thanks for reading!

Spiced Apple Ice Cream

gidget — Wed, 06 Oct 2010 14:34:57 +0000

“If the sheer sensual joy of eating homemade ice cream is enough for you to shed your guilt [of healthism/nutritionism], throw away phony industrial foods, and return to eating real foods, all the better.” ~Nina Planck, Real Food

Looking for a delightfully autumnish ice cream recipe? This one is sure to hit the spot! I modified a recipe from ReadyMade Magazine article abou the book, Spice Dreams (guess I need to get a copy of that!), with Jeni’s method of a no-egg custard.

After you go pick your fall apples, you’ll definitely want spare some for this treat.

Spiced Apple Ice Cream

from gidgetgoeshome.com {adapted from ReadyMade Magazine}
makes just over a quart

Ingredients:

For the spiced apples:

2 large apples (or 3-4 small), cored, peeled, thinly sliced, and cut into quarters (about 2 cups)
about 1/2 cup honey (or 2/3 cup sugar)- this can be adjusted to your taste
1 tsp. vanilla
1 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. lemon zest
1/8 tsp. salt

For the ice cream:

2 cups whole milk
1 tablespoon plus 1 tsp. cornstarch
1 1/2 ounces cream cheese, softened (3 tablespoons)
1 1/4 cups heavy cream
1/2 cup sugar (I use organic evaporated cane juice sugar)
1 1/2 tablespoons brown rice syrup
1/2 tsp. vanilla
1/8 tsp. kosher salt

1. Combine the spiced apple ingredients in a medium-sized saucepan. Cook the apples over medium heat, stirring often, until the apples are tender and all the liquid is gone, about 10 minutes. Let the apples cool a bit and then place them in the fridge to chill.

2. Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl (I used my stand mixer), whisk the cream cheese until smooth.

3. Meanwhile, in a large saucepan, combine the remaining milk with the cream, 1/2 c. sugar, brown rice syrup and 1/2 t. vanilla. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.

4. Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.

5. Pour the ice cream mix into an ice cream maker (strain if desired) and freeze according to the manufacturer’s instructions. Add the chilled spiced apples to to the mixture in your ice cream maker during last minute of mixing and churn until just mixed. Pour into airtight container(s) and freeze for at least 2-4 hours.

Spiced Apple Ice Cream is a post from: Gidget Goes Home
Please visit my other blog, Simple Organic.
Gidget Recommends {a few of my favorite eBooks}:

One Bite at a Time: 52 Projects for Making Life Simpler
Healthy Snacks to Go: 20 Real Food Recipes
Simple Blogging: Grow your blog with less time on the computer.
Thanks for reading!

Mexican Spiced Chocolate Ice Cream

gidget — Wed, 22 Sep 2010 14:27:03 +0000

I figure to be as authentic as possible, I have to share my kitchen successes as well as my not-so-successful ventures. This Mexican Chocolate Ice Cream didn’t come out quite as I would have liked it. I was combining recipes and something went awry.

But, have no fear, if this flavor sounds delicious to you, I have an alternative option… start with my amazing chocolate ice cream recipe, and then simply add these spices, to your saucepan when cooking the milk and sugar:

1 tsp. ground cloves

1 tsp. ground cardamom

1 tsp. ground cinnamon

That’s what I’m going to do next time.

In addition, you can bet I’ll be trying this vegan alternative, not because I’m vegan (I’m definitely not) but just for the fun of it, and because I’m always on the lookout for ice cream recipes made with sugar alternatives. I’ve never made ice cream with coconut milk, so I’m intrigued to say the least.

Hopefully this post is simply whetting your appetite for more spiced ice cream goodness. I have three “successful” recipes to share with you that are out-of-this-world, so stay tuned!

Mexican Spiced Chocolate Ice Cream is a post from: Gidget Goes Home
Please visit my other blog, Simple Organic.
Gidget Recommends {a few of my favorite eBooks}:

One Bite at a Time: 52 Projects for Making Life Simpler
Healthy Snacks to Go: 20 Real Food Recipes
Simple Blogging: Grow your blog with less time on the computer.
Thanks for reading!

Ice Cream Inspiration…

gidget — Tue, 24 Aug 2010 13:50:29 +0000

You all know how much I love ice cream, especially homemade!

Well, today, I’m over at Pure and Noble, where I’m so honored to be guest posting for sweet Brooke. Find me over there, talking about my love of ice cream and sharing some beautiful helado-inspiration… more than just what gets eaten with a spoon.

Ice Cream Inspiration… is a post from: Gidget Goes Home
Please visit my other blog, Simple Organic.
Gidget Recommends {a few of my favorite eBooks}:

One Bite at a Time: 52 Projects for Making Life Simpler
Healthy Snacks to Go: 20 Real Food Recipes
Simple Blogging: Grow your blog with less time on the computer.
Thanks for reading!

Tomato Love

gidget — Sat, 07 Aug 2010 16:00:04 +0000

I am so thankful to have family in the shipping industry. Once, my aunt and uncle sent us an amazing Trader Joe’s care package (on dry ice no less) back when we lived in the TJ’s-starved region of Colorado.

Now, they’ve gone over and above by FedExing us…

a box of bounty from my uncle’s garden!

It was such a sweet surprise to come home to this box on our porch. Especially since our garden has basically bombed this year. Thanks, Aunt Laurel and Uncle Joe!

So now, what to do with all these juicy, delicous tomatoes? We brought home a few last time we saw my aunt and uncle so I know how tasty they are. For one thing, I know I’ll be enjoying one of my favorite lunches this week…

That’s an onion bagel, cream cheese (or yogurt cheese), sliced toms and lemon-pepper seasoning. It’s amazing. This concoction comes from a little place in my college town (not sure if it’s stil there), called Bagel Cafe.

I’m sure a few will land in my salads, on a pizza, in some salsa or guacamole, or maybe just eaten with salt and pepper.

There is nothing like a fresh tomato. Ever since I read This Organic Life*, by Joan Gussow, I’ve been convinced that it’s just not worth it to eat those “orange, tomato-like substances” that appear in our supermarkets outside of tomato season. Lucky for us in So Cal, our CSA grows delicious tomatoes in greenhouses even into winter, but I’m basically vowing to avoid non-seasonal tomatoes because they’re just not worth it.

A few got squished in transit, but there’s no way I’m trashing them. I’ll be pureeing them to make something. Maybe some kind of sauce?

I’d love to hear some of your favorite ways to eat tomatoes! Please share any of your recipes or suggestions!!

*affiliate link. shopping on amazon.com can help support GGH!

Tomato Love is a post from: Gidget Goes Home
Please visit my other blog, Simple Organic.
Gidget Recommends {a few of my favorite eBooks}:

One Bite at a Time: 52 Projects for Making Life Simpler
Healthy Snacks to Go: 20 Real Food Recipes
Simple Blogging: Grow your blog with less time on the computer.
Thanks for reading!

Gidget Goes Home » food

today

Felt Ice Cream Craft Tutorial

Vanilla Bean Ice Cream {Recipe}

Homemade Vanilla Bean Ice Cream

Cups Cooking Extravaganza!

A Little More About Cups

Simple Lemon Sorbet

Lemon Sorbet

Great Recipe over at Simple Organic

Spiced Apple Ice Cream

“If the sheer sensual joy of eating homemade ice cream is enough for you to shed your guilt [of healthism/nutritionism], throw away phony industrial foods, and return to eating real foods, all the better.” ~Nina Planck, Real Food

Spiced Apple Ice Cream

Mexican Spiced Chocolate Ice Cream

Ice Cream Inspiration…

Tomato Love

*affiliate link. shopping on amazon.com can help support GGH!