RECIPE - Croutons

 

This seedy sourdough bread, with a crunchy crust, complemented our home-made vegetable soup perfectly. Bread, made from scratch at a local bakery using fresh, local and ethically sourced ingredients, and soup made almost completely with vegetables from a local farm created a comfort meal perfect for a winter storm. 

What to do with the leftovers? 

Not wanting any of this amazing bread to go to waste, the stale leftovers became crunchy croutons. Croutons add texture and flavour to salads and soups, scrambled eggs, hot baked dishes (as a topping for a cheesy green bean casserole, for example), and offer a bit of crunch on a charcuterie snack board.



Crouton Recipe

Preheat oven to 350 degrees F.

For every 4 cups of bread cubes:

1/4 cup extra virgin olive oil

Seasonings of choice:

Salt and pepper

Dried herbs

Onion and garlic powder

Nutritional Yeast

(I used a no salt blend that contains a large variety of herbs and spices, and then I added nutritional yeast.)



How to:

Using a bread knife, dice the leftover loaf into cubes. Place them into a bowl, add the olive oil and seasonings, and stir to coat all the pieces evenly. Spread the pieces evenly on a baking sheet, and place in the preheated oven and bake for 15-20 minutes. Toss the pieces with a spatula halfway for even crispiness. Cool completely, and store in an airtight container.

Note: You can use any stale bread to make croutons. It doesn't have to be sourdough.

Enjoy!

Comments

Post a Comment

Popular posts from this blog

Olive

Image
The olive is: low in cholesterol high in dietary fiber, iron, and copper rich in essential fatty acids (Omega 9 monounsaturated) and calories a good source of Vitamin E, a fat-soluble antioxidant that neutralizes damaging free radicals, along with polyphenols and flavonoids, which have anti-inflammatory properties. Eat olives in moderation if you are interested in: weight loss (low-fat, low-calorie diet) avoiding salt or vinegar (olives are high in sodium due to the brining) avoiding iron (hemochromatosis) The timing of the harvest determines the color ~ they are green when picked before they are ripe and deep purple if picked when ripened.  Many black olives are blackened after harvesting and then the color is 'fixed' with ferrous sulfate/ferrous gluconate, often used to treat iron-deficiency anemia.  If you suffer from hemochromotosis (when the amount of iron stored in the body is too high), you may wish to avoid olives blackened using this process (read the label).
Read more

Microcurrent Point Stimulation Therapy

Image
Introducing MPS (Microcurrent Point Stimulation) Therapy to relieve PAIN to release SCARS to recover from CONCUSSIONS and BRAIN INJURY to resolve long-haul COVID symptoms to reduce STRESS and balance the autonomic nervous system   Are you experiencing pain, acute or chronic?  Back Pain? Neck Pain? Arthritic Pain? Lower back pain? Tight muscles? MPS Therapy reduces sympathetic nervous system stress to provide relief from pain. MPS Scar Release Therapy Scars impact our bodies in many negative ways: - chronic pain - impede lymph flow - restrict functional movements - injure fascia - activate stress Scars may be the result of surgeries, or from muscle tears, chronic inflammation, injury traumas, sprained joints, or broken bones. Applying painless, Microcurrent Point Stimulation  to scars releases fascia, reduces stress, and increases blood circulation and lymph drainage.  Have you had a concussion or a traumatic brain injury? Post concussion symptoms, may include one or more of the follow
Read more

School Lunch Solutions

Image
Is your child tired all the time, unable to focus in school, constantly whining, constipated, experiencing headaches or suffering from chronic colds? If so, your child may have a nutrient deficiency that can be easily corrected with a proper diet.  A holistic nutritionist can help you plan lunches that will enable your child to concentrate in school, have the energy to participate in sports, build their immune system, as well as improve their mood and behavior.  A child's lunch needs to include several key nutrients: Proteins ~ Children require protein to repair muscles damaged during play and sports, to boost the immune system, and to keep hair, skin, nails, bones and organs healthy.  Sources include meat, eggs, beans, lentils, nuts and seeds, nut butters, cheese and yogurt. Carbohydrates ~ Children require carbs for energy.  Complex carbs elevate blood sugar levels slowly and provide a longer lasting form of energy than simple carbs (candy, soft drinks, fruit juice, white
Read more