Homemade Croutons

May 9, 2011

Yes, I am on a homemade kick. And yes, I am also on a salad kick. Putting that together with the stale bread I found in my bread drawer, making croutons made sense. I like to make my croutons in the oven toaster since it doesn’t require pre-heating, but I’m sure it would work in the oven too. Just make sure the oven is pre-heated.

Stale bread (I used 1/4 french bread, and 1 ciabatta roll)
1/4 cup olive oil
1 tbsp dried basil
1 tbsp dried oregano

1. Cut the stale bread to crouton sized pieces. I tend to like mine bigger, mainly because it’s a pain to cut up stale bread.
2. Lay out the bread pieces on a pan, and pour olive oil over it.
3. Shake the basil, oregano, salt and pepper over the pan.
4. Turn the bread pieces to incorporate and thoroughly mix the seasonings and olive oil.
5. Bake the crouton at 350°F for 10 minutes. Turn the bread pieces mid way.
6. Let cool.

I found that the croutons really goes well with the Maple Balsamic Vinaigrette that I made last week! (shameless plug for another recipe)

Now Listening to: Landslide-Fleetwood Mac


As spring turns to summer, we start looking for more cool, refreshing recipes. And I don’t think anything can be more refreshing than crisp cucumbers. My mom taught me this recipe, and it’s easy to make, and my summer favorite.

2 Chicken Breasts
2-4 Cucumbers
1 cup Sake (Rice Wine)
4 tbsp Soy Sauce
2 tbsp Rice Vinegar

1. Slice cucumbers using a cooking mandolin.
2. Soak the cucumbers with salt for 5-10 minutes.
3. Rinse the salt off, and dry the cucumber by wringing it in a paper towel.
4. Poach the chicken breast in 1 cup water and 1 cup sake. Do not throw the liquid away!
5. Wait and let the chicken breast cool.
6. Shred the chicken.
7. Make the dressing with the soy sauce, rice vinegar, and 2 tbsp of the cooking broth.
8. Serve the chicken on a bed of sliced cucumber, and pour the dressing over it.

Now Listening To: Kick Drum Heart- The Avett Brothers

I have a new obsession: radishes in my salad. I know it’s kind of weird, but I love how fresh and crunchy it tastes! So, to give my salad even more life, I made a really simple maple-balsamic vinaigrette. I took a recipe from EatingWell, and made a few very small changes. Hope you enjoy! The original recipe: http://www.eatingwell.com/recipes/maple_balsamic_vinaigrette.html

So it requires a few simple ingredients:

4 tbsp Balsamic Vinegar
4 tbsp Dijon Mustard

4 tbsp olive oil
5 tbsp Maple Syrup (get the real stuff, not the fake kind)
Sprinkle of ground pepper

All you have to do is mix the ingredients together with a whisk! Happy spring salad making!

Now Listening to: Be My Thrill- The Weepies

Sweet Potato Salad

March 29, 2010

4 medium sweet potatoes

2 teaspoon olive oil

2 teaspoon chopped fresh rosemary (or deep-frozen)

salt and freshly grated black pepper

5 tablespoons chopped, toasted pecans (Wait until the pan warms up and then put the pecans into it. Stir for 2-4 min and turn of the heat before they start to burn.)

4 tablespoons dried cranberries


4 tablespoons olive oil

4 tablespoons fresh lime juice (1/2 lime)

4 tablespoons regular honey

4 tablespoons finely diced sweet onion

2 tablespoon fresh parsley

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground chipotle pepper

Peel sweet potatoes and cut them into cubes. Marinate them with olive oil and rosemary. Put them onto a baking tray and bake for 30-40 min by 350° until you can pierce them easily with a fork. Let the sweet potato slowly cool down and add the other ingredients.

Inspired by!

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