What to do with stale bread? Or bread that is about to go stale and getting hard? I recycle my homemade bread into croutons. If you have no homemade bread lying around, use the best quality bakery bread you can get.
Ingredients:
- Almost stale bread
- Olive oil
- One garlic clove, peeled and cut in half
- Sea Salt, to taste
- Oregano, to taste
Cut your almost stale bread into cubes. Put it on a plate on the counter to dry out for a day or two. Take a ceramic baking dish or a cookie sheet. Rub each bread cube with the garlic. Coat the bread cubes with a layer of olive oil. Sprinkle with sea salt and oregano (or your favorite dried herb). Throw in the remainder of the garlic, and bake for about 20-30 minutes.
Even my kids like these. Maybe you could eat them while watching the Super Bowl?
Much thanks to Batya for organizing this carnival. And including links to two of my posts! My first posts on a carnival! (I didn’t know what a carnival was before this, but it’s a very fun way to find out about other bloggers).
I took a cue from blogger me-ander and decided to photograph part of last night’s dinner. Well, only the final product, not the process and ingredients.
Here are the ingredients for this vegan, pareve soup:
- 1 tsp. olive oil
- 1 chopped onion
- 1 sweet potato or yam, chopped into pieces
- 1 big fat carrot, peeled and chopped into pieces
- 1 zucchini, chopped into pieces
- 1 tsp. sea salt (or to taste)
- pepper to taste
- dried thyme to taste
- 2 Tbsp. tomato sauce
- half a can of northern white beans
- pieces of napa cabbage
- handful of snow peas
- water
Put enough olive oil in a pot to cover the bottom. Chop your vegetables. Heat the pot, and then put in the onions. Saute until they are translucent. Add chopped yam, chopped carrot, then chopped zucchini. Add salt, pepper, thyme to taste. Add tomato sauce. Stir, so the yummy olive oil permeates the vegetables. Add enough water to cover the vegetables. Cook for about twenty minutes or the vegetables are tender. Add cabbage, beans and snow peas. When the snow peas are soft, it’s time to eat!
Note on napa cabbage: it has thinner, less fibrous leaves than your standard cabbage. I like it for my coleslaw recipe. I put it in the soup because I had leftovers from making the coleslaw for Shabbat. Will post the coleslaw recipe at some point…
My daughter tasted it, thinking it was chicken soup. I told her it was chicken soup without the chicken. She made a face, and asked if she could put some chicken in it. I told her we had none, and tomorrow night I will make chicken soup. Life with children!
My husband and I thought it was delicious.
