CROUTONS FOR SOUPS & SALADS

~ the kitchn

1/2 lb. slightly stale bread
1/4 c. olive oil, melted butter, or a combination of the two
salt
Optional flavorings include - 1 clove garlic, 1 t. dried herbs, 1 T. finely minced fresh herbs, 1/2 c. parmesan (please click the above link to the kitchn for specific directions about those flavorings)

Preheat oven to 375 degrees. Prep bread according to the type of crouton you're making - thinly slice a baguette into 1/4-1/2 inch slices for French, pull rough pieces from a loaf for rustic, or use a knife to cube uniform croutons.

For French croutons, use a pastry brush to coat each side of the bread with the fat of your choice, oil and/or butter. For other croutons, drizzle a little of the oil and/or butter onto baking sheet. Add bread, bunching it close together in a single layer. Drizzle remaining oil and/or butter on top, add a big pinch of salt, then toss to coat. Spread croutons out so they aren't touching.

Bake for 5 minutes, flip French or toss rustic and cubed croutons, then bake another 5 minutes. Depending on how big your croutons are and how brown you want them, you may need to bake them a few minutes longer. Remove from oven, cool on pan, and store in airtight container for a few days.

Notes: There is a bunch of information and answers to various crouton questions in the link at the top of this post and I encourage you to check it out. I've used this recipe to make rustic croutons with amazing no-knead bread, olive oil, garlic powder, and Italian seasoning. If your croutons soften up a bit before you use them, then just pop them in the oven or in a skillet for a few minutes to firm them back up.

FLOUR TORTILLAS

~ Chris Rotermund

2 c. flour
1 t. salt
1/2 T. baking powder
1/2 T oil
3/4 c. lukewarm milk or water

Mix dry ingredients together. Mix in oil with your fingertips. Slowly add milk, stirring with a fork until the dough pulls together.

Drop dough on to floured surface and knead until dough becomes a smooth ball, soft and pliable. Cover with a damp cloth and let rest for about 15 minutes.

Divide dough into 8 balls, then cover again with the damp cloth and let rest 15-30 minutes.

After second rest, heat griddle to medium or medium-high heat, whatever temperature water sizzles and moves across your griddle at. Roll one ball at a time into an 8-inch round, leaving the remaining dough under the damp cloth, and place on the hot griddle. Cook for 30-60 seconds or until bottom is speckled brown, then flip over and cook until other side is speckled brown.  Repeat with remaining dough balls as you have space for more tortillas. Place cooked tortillas on a plate and cover with a dry towel to keep warm.

Makes 8 tortillas.

Notes: These tortillas are thicker than store-bought ones and are smaller than the ones we usually use for making tacos (ours were about 5-6 inches), but they taste good and we just tweaked our taco formations to accommodate their size.

SIMPLE FOCACCIA

~ Dine & Dish

2 3/4 c. flour
1 t. salt
1 t. sugar
1 3/4 t. active dry yeast
1 T. Italian seasoning
1 t. garlic powder
1 t. pepper
1 T. vegetable oil
1 c. warm water
2 T. olive oil
toppings of your choice

• In large bowl, stir together flour, salt, sugar, yeast, Italian seasoning, garlic powder, and black pepper. Mix in vegetable oil and water, stirring until dough has pulled together. Turn dough out onto lightly floured surface and knead until smooth and elastic.
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• Lightly oil a large bowl and place dough in it, turning to coat with oil. Cover with damp cloth and let rise in warm place 25 minutes.
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• Preheat oven to 425 degrees. Punch dough down and place on greased baking sheet. Pat into a 1/2-inch thick rectangle. Use your knuckle to make indentations in the dough about 1/2-inch apart, then prick the dough all over with fork. Brush top with olive oil, then sprinkle with your choice of toppings.
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• Bake for 13-15 minutes until golden brown.

Notes: I've used parmesan, basil (fresh and dried), Italian seasoning, and/or pepper for our toppings so far. We've also used the focaccia as a pizza crust.  

CUMIN CHIPS & GUACAMOLE

~ All You - 5/20/11

6 pitas
1/3 c.vegetable oil
2 T. cumin
1 T. salt
2 ripe avocados
1/4 c. minced red onion
1 T. minced seeded jalapeno
2 T. chopped cilantro
2 T. lime juice
1/4 c. finely chopped tomato
salt and pepper, to taste


CHIPS
Preheat oven to 375 degrees. Brush both sides of each pita with oil, then sprinkle with cumin and salt. Cut each pita into 12 wedges and spread in a single layer on 2 ungreased baking sheets. Bake for 10 minutes, turning pitas over and rotating the top and bottom pans halfway through, until pitas are crisp and golden.

GUACAMOLE
In a glass bowl, mash avocado with a fork until chunky. Mix in onion, jalapeno, cilantro, lime juice and tomato; season with salt and pepper. Cover with plastic wrap pressed directly onto guacamole and chill for 20 minutes. Serve with cumin chips.

Notes: We love the guacamole and think the chips are a bit too salty, so we just use less salt for the chips and call it good.

SCALLION PANCAKES

~ Family Fun magazine - February 2010

3 c. flour, plus more for rolling
3/4 t. salt
1 c. water, plus more for mixing
1 bunch scallions
1/2 c. plus 2 tablespoons vegetable oil, divided

In a large bowl, stir together the flour and salt, then form the mixture into a mound. Make a well in the center and add the water, first filling the well, then pouring what remains around the sides of the bowl. Combine the ingredients into a soft, raggedy dough. If it doesn't pull together after about a minute of stirring, add water, one tablespoon at a time (up to 4), to help the dough take shape.

Turn the dough onto a lightly floured surface and shape it into a ball. Working with floured hands, knead the dough until it's smooth and elastic, about 2 to 3 minutes. Shape it back into a ball and set it aside to rest for 5 to 10 minutes.

While the dough rests, prepare the scallions, then set them aside.

Divide dough into six equal portions. Place five of the portions in a large bowl and cover it with a kitchen towel or plastic wrap.

Lightly flour your hands and a work surface. Roll the sixth dough portion into a fairly round, 1/4-inch-thick pancake. Spoon 1 tablespoon of the vegetable oil onto the dough and spread it evenly over the pancake. Scatter 2 generous tablespoons of chopped scallion on top, leaving a 1-inch border.

Roll the pancake into a log. Beginning at one end, wind the log into a spiral as if shaping a cinnamon roll, then tuck the loose end underneath. Use your palm to gently press the dough into a disk. Dust the dough lightly with flour, then roll it into a pancake 6-7 inches in diameter.

Heat a medium skillet over medium-high heat, then coat the pan with 1-1/2 teaspoons of vegetable oil. Use a scallion slice to test the temperature of the oil. If it sizzles at once, the oil is ready for frying. If it doesn't, wait about 30 seconds and retest the oil with another scallion slice, repeating as necessary until the oil is hot.

Carefully lay the pancake in the skillet and fry it until its edges puff up and the bottom is golden brown, about 3 minutes. Flip the pancake, drizzle another 1/2 teaspoon of oil around the edges of the pan, and continue frying until the second side is golden brown, about 3 minutes more. Transfer the pancake to a serving plate.

Repeat the rolling and frying steps for each remaining dough portion. Serve the pancakes hot or warm, cut into quarters or sixths.

Makes six pancakes.

Notes: The amount of oil called for inside the pancakes is absurd and results in a slimy mess. We prefer not to use any inside, but start with less than called for if you want to use some. We're going to experiment with making them totally oil-free on an electric griddle at some point, but haven't tried it yet. We work in an assembly line with one person rolling and the other frying. These are meant to be served with soy ginger dipping sauce. 

SESAME CRACKERS

3 c. whole wheat flour
1 c. stone ground corn meal
1 t. sea salt
3/4 c. unrefined corn germ oil
water
sesame seeds

Preheat oven to 375 degrees. Mix flour, corn meal and salt together. Stir in oil. Add water gradually until the dough holds together but is soft enough to roll. Do not knead too much. Roll out thin, sprinkle with seeds, and lightly roll seeds into the dough. Cut into squares. Bake 20-30 minutes, or until lightly browned.

To make breadsticks, use 1/3 c. oil. Roll into long, thin sticks, and then roll in seeds. Bake until crisp.

Notes: We use plain old table salt, regular corn meal from WinCo's bulk section, and either vegetable or olive oil. I like the crackers better than the breadsticks.

HOE CAKES

~ Hillbilly Housewife

2 c. cornmeal
1 t. salt
2 c. boiling water
oil for frying

Boil water. Meanwhile combine cornmeal and salt. Pour boiling water over cornmeal mixture and stir.

Heat about 4 T of oil in a large skillet over medium-high. Shape about 1/4 cup of cornmeal mixture into a patty. Drop in hot oil. Repeat until pan is full. Turn patties over when the bottoms become crispy. When second sides are crispy, remove to plate and start another batch of patties.

Notes: You can use margarine or unsalted butter in place of the oil. I actually think it tastes better that way.

CHAPATI

~ allrecipes

1 c. whole wheat flour
1 c. flour
1 t. salt
2 T. olive oil
¾ c. hot water or as needed

Mix dry ingredients with wooden spoon. Add olive oil and enough water to make soft. Should be elastic, not sticky. Knead on lightly floured surface until smooth. Divide into 10 parts. Roll into balls. Rest.

Heat skillet over medium and grease lightly. Roll balls until thin like a tortilla. When pan smokes, put chapatti on it. Cook until bottom as spots, about 30 seconds. Flip and cook other side.