Tasty Croutons and Breadcrumbs

We love fresh baked bread and we buy it almost daily. Our favorite is the baguette. Nothing is more tantalizing than the smell of the baguette as it is being taken out of the oven. We often tend to accumulate bits of old bread. So, instead of tossing out the old bread I turn it into something more appetizing, like croutons and breadcrumbs. My suggestion is to collect the odds and ends in a paper bag. If you have a cloth bread bag, the just leave the pieces in there to dry thoroughly. I don't recommend leaving the old bread in a plastic bag because if there is any moisture left, the bread will become moldy. Once you have collected a reasonable amount, then follow the recipe and you will have great tasting breadcrumbs and croutons which will keep for a long time in the refrigerator. While we use french bread, any bread will do. The croutons are so tasty that my kids have taken to eating them as a snack. It seems that I make croutons about once a week. We use up the croutons quite quickly and take our time using up the breadcrumbs. Originally, the primary reason for the recipe was making flavored breadcrumbs, but now I make it for the flavored croutons and the breadcrumbs are the bonus.

INGREDIENTS

• old bread -enough to cover a cookie sheet
• 2tsp of garlic powder
• 2tsp of onion powder
• 1 tbsp of dried oregano
• 1 tbsp of dried italian parsley
• 1/4 cup of extra virgin olive oil (will give you a really rich taste)
• 1 gallon size ziplock bag or larger
• meat tenderizer gadget or mallet
• one cookie sheet covered with heavy foil
• food processor

INSTRUCTIONS

1. Place the bread pieces in the ziplock bag(s) and zip the bag(s)
2. Place the bag(s) on a cutting board, break the bread using the meat mallet. Use the flat part. You will need to turn the bag(s) at least once to get all the pieces broken. The goal is to get the pieces to about bit size. The rest of the work will be done by food processor for the bread crumbs.
3. Transfer the pieces and crumbs to a large mixing bowl.
4. Thoroughly mix the garlic, onion, oregano and parsley all together in a small bowl.
5. Sprinkle the mix over the bread pieces. Use a spatula and mix the seasonings into the bread
6. The olive oil needs to be sprinkled a bit at a time into the bread pieces. If you pour it or spread too much over too little bread, then some of the croutons will be too oily and the other pieces too dry. As you sprinkle the oil, keep turning the mixture to ensure uniform coating of the bread. Not all the pieces will be coated, but there will be enough oil that as the mixture sits, everything should be coated enough.
7. Let the mixture sit for about 30 minutes and give it a few turns during this time.
8. Heat the oven to 400F.
9. Place the bread on the cookie sheet. Bake for 8 minutes. if you have a timer, I would recommend using it since the croutons can burn quite quickly if you don't keep an eye on them. Take it out and mix the bread around.
10. Return to the oven and bake for another 5 minutes. The length of the baking will depend on how brown you like the croutons.
11. Remove from the oven and let the bread cool.
12. For the croutons, remove the large pieces and store in a air tight container. Use as needed.
13. To make the breadcrumbs, place the leftover pieces in the food processor and grind the pieces up. Use the pulse mode and check the consistency of the breadcrumbs. You don't want to over process the breadcrumbs or you will have mush.
14. Remove from the food processor and place in an airtight container.
15. Store them in the refrigerator.
16. If the bread covered the cookie sheet, this will yield about a quart of croutons and one quart of breadcrumbs.
17. I use these breadcrumbs for my Italian turkeyball and mushroom sauce turkeyball recipes.
18. I use the croutons for salads especially the cesar salad.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Light and Delicious Grilled Chicken Cesar Salad, or is it Caesar Salad ?

This salad is one of our all time favorites. We love all the strong flavors that make this salad so delicious. The dressing should be made at least a couple of hours ahead so that the flavors have a chance to mingle and mellow out together. When we first starting making this salad we used raw eggs, but with the concern with salmonella, we have substituted light mayo for the eggs. The salad is really simple to put together and can be ready in no time at all. The recipe will serve 4 as a salad or 2 as an entree. For an even better flavor, use our Home Made Croutons.

Ingredients

• 1 tbsp of anchovy paste or can of anchovies (blotted)
• 1 tbsp of finely minced garlic
• 1/2 cup of light mayonnaise
• 1-2 limes
• 1/3 cup of extra virgin olive oil
• black pepper
• 10-12 leaves of romaine lettuce
• 2 cups of flavored croutons
• 1/2 cup of parmesan cheese either shaved or coarsely grated
• 2 grilled chicken breast, sliced

Instructions

1. Place anchovy, garlic and mayo in a small mixing bowl. If you are using the can anchovies, chop the anchovies before using.
2. Using a whisk, mix them until well blended.
3. Add the lime juice from the lime(s) and incorporated it into the mixture using a whisk. How much lime juice you use is a matter of personal preference and also how much juice you get out of the lime(s). We tend to like the dressing on the tart side, so we use all the lime juice.
4. Slowly drizzle the olive oil and whisk it into the mixture. How much oil you use will depend on your personal preference as to the consistency of the dressing.
5. Add ground black pepper to taste and let the dressing stand for at least 30 minutes. If you are not planning to use the dressing immediately, refrigerate. Let the dressing come to room temperature before using it. Will yield about one cup of dressing.
6. Wash the romaine lettuce and either chop or tear into bit size.
7. Place the lettuce in a serving bowl and add the croutons.
8. Add the parmesan cheese.
9. Add the cesar dressing and toss the salad until it is well coated.
10. Add the thinly sliced chicken breast and drizzle dressing on the chicken.
11. Grind black pepper to taste on the salad and its ready to serve.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Quick and Healthy Vegetarian Burger Blast

Most of the time grilling involves copious amounts of meat, which makes vegetarians feel left out at a barbecue. Even if you are not a vegetarian, but want to cut down on your meat intake, this meal is a no sacrifice winner. It has all the great grilled taste, but is much lower in fat. The meal is made up of three major items; fresh grilled corn on the cob, grilled cabbage salad, and eggplant-portabello cheeseburgers. The only real fat is the cheese on the burger and the olive oil that is used to marinate the vegetables.

The corn on the cob is a traditional favorite, but gets a delicious smoky flavor with this technique. It can be made juicy or crispy based on your taste.

The grilled cabbage salad is a real treat that incorporates the grilled taste with a vinegary flavor. It is very easy to make and can be served warm, cold, or chilled.

The burgers are the center piece of the meal and really satisfy. When you combine eggplants and portabellos you get a full flavored meat replacement. The cheese and tomato make the flavor complete.

I cooked this meal in the Stone Pony, my outdoor stone oven, but you can use a charcoal or gas grill to make it as well.

Ingredients:

• 4 ears of fresh corn (or one per person)
  
• 4 large portabello mushrooms (or one per person)
  
• 1 medium size eggplant
• 1 tomato
• 4 tbsp chopped garlic
• 1/4 cup olive oil
• 1 tbsp Hungarian paprika
• 4 oz sharp cheddar, or 1 oz per sandwich (substitute your favorite cheese)
• 1/2 cup of your favorite Italian dressing
• 1/4 head white cabbage
• 1/4 head red cabbage

Directions:

Corn on the Cob

1. Trim the ends of the corn and soak in cold water while you prep the rest of the ingredients
   
2. Once the grill is ready, drain the corn and place on the low heat rack or off to the side.
3. Corn is best cooked slowly, so keep it on the grill on low heat while you cook the rest of the meal. The husk will keep it from drying out, but make sure the husk does not catch fire. The corn should be put on the grill 20 minutes before the rest of the food to give it a head start.
   
4. Some people, like River, like it toasty. To make it toasty peel the husk and grill for an additional 5 minutes on each side.
   

Grilled Cabbage Salad

1. Chop the cabbage
   
2. mix with a table spoon of the olive oil and lightly salt.
3. Pre-heat a perforated grill pan. Note that the corn is still cooking at this point.
   
4. Add the cabbage to the pan, grill for 5 minutes on high heat.
5. Stir the cabbage and cook for 5 more minutes.
6. Add the salad dressing to the bottom of a bowl
7. Toss the sizzling cabbage into the dressing. Stir thoroughly.
8. Let stand covered while you complete cooking the meal.
   

Eggplant Bella Burgers

1. Remove the stems from the mushrooms, rub with garlic, paprika, and olive oil
   
2. Slice the eggplant 1/2 inch (1 cm) thick, rub with garlic, paprika, and olive oil
3. Slice the tomato, 1/4 inch thick.
   
4. Thin slice the cheese. Hint: I use a vegetable peeler to slice cheese very thin, that way a little cheese goes a long way.
   
5. Place the eggplants on the grill first, cook for 5 minutes before adding the mushrooms.
6. Place the mushrooms on the grill, fin side down first. Cook for 5 minutes.
7. Flip mushrooms and eggplants and cook for an additional 5 minutes.
8. Layer some cheese over the eggplant.
9. Place the tomatoes over the cheese.
10. Layer more cheese over the tomatoes.
11. Place the mushrooms on top.
12. Layer more cheese over the mushrooms.
13. Serve on a fresh French bread or sourdough roll.
    

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved