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.

SEASONED SALT

~ Teeny Tiny Kitchen

1/4 c. kosher salt
2 T. pepper
2 T. dried parsley
1 t. cayenne
1 t. paprika
1 t. onion powder
1 t. garlic powder
1 t. celery salt

Mix all ingredients together and store in an airtight container.

Makes about 1/2 cup.

Notes: I use regular salt, just because that's what we always have handy, then run the finished mixture through the food processor for more uniform texture. This replaced Lawry's around here. It has a little kick, so cut back on the cayenne of you'd prefer it to be less spicy.  

GARLIC SALT

~ The Cook's Thesaurus

3/4 t. salt
1/4 t. garlic powder

Combine ingredients.  Replaces one teaspoon of garlic salt.

FRUIT & NUT ENERGY BARS

~ Family Fun - May 2010

1/3 c. pecans
1/3 c. pitted dates
1/3 c. dried apples
dash of cinnamon

Grind pecans in food processor, then set aside in separate bowl. Process dates and apples together. Add the nuts and cinnamon to fruit and process until the mixture holds together when squeezed. Divide into six portions, mold each into a bar, and wrap in plastic wrap. Store in airtight container in fridge for up to one week. Makes six bars.

Notes: Making these into six bars, considering there's only one cup of ingredients, is pretty much ridiculous. If you really want a bar type of snack, then just roll them into bite-sized balls, leave them unwrapped, and place in an airtight container in the fridge. What I always do is use the processed mixture as a topping for yogurt or hot cereal, rather than shaping it into balls or bars. I save some money by using walnuts instead of pecans.

SAUERKRAUT HOT DOG TOPPING

~ Taste of Home

16 oz. can sauerkraut, drained and rinsed
1/4 c. sweet pickle relish
2 T. brown sugar
1 T. prepared mustard
1/2 t. caraway seed

Combine all ingredients in a saucepan and cook on low heat until heated through. Serve over hot dogs.

Notes: A single batch of this topping is perfect with a double batch of Seattle cream cheese dogs. 

TACO SEASONING

~ Food.com

1/4 c. dried, minced onion
3 T. chili powder
2 T. cumin

1 T. cornstarch

2 t. oregano
2 t. red pepper flakes

1 t. salt
1/2 t. garlic powder

Mix all ingredients and place in lidded jar. Use two tablespoons per pound of meat, stirring in after meat has been cooked.

Makes about 3/4 cup.

Notes: I never use cornstarch and you can cut back on the red pepper flakes if you think the amount called for will be too spicy for your taste. I use ground turkey/beef or shredded chicken/pork to make taco meat in 3-4 pound increments, then freeze one pound at a time in quart-sized bags, so I usually quadruple this recipe and put it in a jar. It’s a more efficient use of my time to make a bunch at once than to frequently make smaller amounts.