A Whole Lotta Croutons Going On!

OK! You might get tired of hearing me say this..or rather "write this"..however, I am a big fan of tasty treats that save money and prevent waste.

Homemade Croutons are one of those tasty treats and also one of my favorite things to eat. I have yet to meet anyone that can resist them.  Even my carb conscious Aunt Bobbi, is a fan of these crunchy, herby, buttery morsels of goodness.

Not only do they cut down on waste, they are less expensive and a BAZILLION times tastier then store bought.

If you have 30 minutes, some bread that needs to be used up and a few extras, you are good to go.  If you don't have some bread lying around, no worries!  Grab a loaf of day-old from  your local grocer or bakery.  Here is the thing, you can use ANY kind of bread, even sliced sandwich bread will work.  Rye, Wheat, White, French, Olive...ANY kind of bread!

Once you have your bread base you can decide how you want to spice it up.  You can even make sweet spiced croutons which are yummy on top of pudding/yogurt, dipped in peanut butter or plain, paired with some fruit and cheese for a quick snack.

Savory croutons are also great paired with some fruit and cheese for a quick snack, sprinkled on top of a bowl of soup or of course next to salad dressing, America's top choice for a salad topping. 

There is even a Italian Salad called Panzanella that is made of croutons and veggies...MMMMMMMMMM! (Croutons for Panzanella are not toasted as long as regular croutons).  Below you will find links to a few of my favorite Panzanella recipes AND one of my own creations.

Suggested Savory Spices (My Favorites):

Kosher Salt
Pepper
Garlic~Powdered, Granulated or Fresh Minced)
Rosemary
Dill
Parmesan

These are the ones I utilize the most but there are TONS of spices, try some of your favorites.  Use a combo of what I have listed or just one.  My standard mix is Salt, Pepper and Fresh Minced Garlic.  I put the garlic in with the butter and oil as it cooks to infuse flavor.

Sweet Spices:

Sugar
Cinnamon
Vanilla Bean
Orange Sugar *see below*

*Orange Sugar~Zest of one orange per 1/2 C. of sugar.  Zest orange and in bowl with spoon or with mortar and pestle mix/force into sugar.  Store and use till gone.  Orange flavor will be most prominant the first few days after mixing.*

In addition to your chosen spices you are going to need a oil of some type to bind the spices to the bread and aid in the cooking.  I like to use a combo of butter and olive oil for my savory croutons and for my sweet, butter and a whisper of vegetable oil.  You can just just use oil if you want but I like the flavor the butter adds.

When making sweet croutons you can omit the vegetable oil but adding oil to your butter when melting; will keep your butter from burning, a trick I learned from watching Nigella Lawson, one of my favorite cooks.  You don't need to a lot, a few tablespoons will work.

You will need approximately 1/4-C. oil/butter combo, per 3 C. of cubed bread.  You can use less or you can even use a wee bit more, if you want some truly decadent Croutons. *wink* 

Whole Lotta Croutons ~ Stacey Harmon-Roeber

Day old or stale bread

Butter

Olive Oil or Vegetable Oil

Spices

Directions:

1. Preheat oven to 350 degrees F
2. In small saucepan on med/low melt butter and oil together. (If using fresh garlic, add now)
3. Cut or tear bread into cubes/pieces.  (As big or as small as you like)
4. Place bread on cookie sheet, heap into a pile.
5. Drizzle with butter/oil mixture
6. Sprinkle on whatever dry spices you have chosen.
7. Use spatula or hands and toss it all together.
8. Spread Croutons out evenly on cookie sheet.
9. Place in oven, center rack.
10. Bake for 15 minutes, turning/tossing every five minutes.
11. Enjoy!

All cut up.

Stacked and ready to be coated.

Mix'r up!  (I ditched the spatula and used my hands)

Warm, garlic, buttery crunchy GOODNESS!

Shorter cook time will make for softer croutons and longer cook time, crunchier croutons.  If making sweet croutons or using a lot of spices, keep a close eye on them as sugar and some spices can burn easily.

IF they last that long, croutons can be stored in air-tight container for up to one week. 

These are easy, economical, amazing YUMMINESS! Make them once and you will think twice before buying pre-made at the store.

Have your kids join you!  They will love sprinkling on the spices or helping tear/cut up the bread into small pieces.

Let me know what you think or if you have any questions!

Panzanella Recipes:

Fruit Basket Upset Panzanella ~ Stacey Harmon-Roeber

• 1 lb. Strawberries (topped and halved)
• 1/2 lb. Grapes (seeded and halved)
• 1 Pint Blueberries 
• 1 Pint Raspberries 
• 1 log Goat Cheese, refrigerated
• 4 tablespoons butter melted with 2 tablespoons vegetable oil.
• 1 loaf Italian Bread cut into 1-2" cubes.
• 4 tablespoons orange sugar *see below*
• 1/2 lemon, juiced
• 1/2 orange, juiced (use rind for orange sugar)
• 1/4 cup honey 
• 2 tablespoons balsamic vinegar

*Orange sugar- zest half orange and in bowl with spoon or with mortar and pestle mix/force into sugar*

Directions:

1. Preheat oven to 350 degrees F.

2. Toss the bread chunks with oil/butter mixture until the bread is wet with the oil, sprinkle with orange sugar. Spread the bread on a baking sheet and bake until the bread begins to brown, about 10 minutes (toss/mix halfway through cook time). Remove and cool slightly.

3. While the bread is going, make the dressing. In a large mixing bowl, add the honey, lemon juice, orange juice, balsamic vinegar, 4 tablespoons safflower or vegetable oil and whisk together.

4. In bowl mix fruit and slightly cooled bread, drizzle with vinaigrette and gently toss. Crumble goat cheese on top and serve. (If you don't like goat cheese, top with creme fraiche or whipped cream)

This is a fun and surprising Spring and Summer Dessert, that takes little time but will WOW your friends and family.

Jamie Oliver~ http://www.jamieoliver.com/magazine/recipes-view.php?title=panzanella
Ina Garten~ http://www.foodnetwork.com/recipes/ina-garten/panzanella-recipe/index.html
Tyler Florence~ http://www.foodnetwork.com/recipes/tyler-florence/winter-panzanella-recipe/index.html

Recycled Hearts

My mom says that even as a kid I was "Earth conscience" ...but NOW I really feel a sense of urgency when it comes to respecting the GIFT that the Earth is to us.   
 
I also feel our society has turned too disposable.  How often do we THINK before we throw something away? When was the last time you took something to be repaired instead of buying something new? In some ways I think this attitude ebbs into our relationships as well.

I could go into a huge diatribe about how wasteful we Americans are and how I would really like us to value not only our resources but also, each other more.   Instead, I want to talk about ways you can NOT be wasteful.  How you can re-purpose items you might readily throw away and in turn, make a co-worker, friend or loved one smile.

Valentines is just a few days away and I love giving gifts. This is a perfect time for me to take some containers I have saved from the land-fill and turn them into something fun.  Two Slim-Jim canisters will carry treats to my niece and nephew in Idaho and a plastic deli bowl will be the perfect vessel for cookies. (I am not saying who that is for, they might read this) *smile*

 All you need on hand for these cute quick carriers is: Scissors, Double Stick Tape or Glue and Paper of your choice.  (I buy sheets of scrap-booking paper, use wrapping paper or cut up brown paper bags..another way to re-purpose).  If you are going to mail the carriers/containers you will also want: Super Glue and or Clear Packing Tape.

Not only will you be saving our land-fills, you will also be saving money on gift bags and wrapping paper and I betcha the money that you save, your friends and family will LOVE the creativity and care you put in. 

Recycled/Repurposed Containers

1. Pour yourself a glass of your favorite beverage, turn off the T.V, turn on your favorite C.D.

2. Measure and cut paper to size of area you want to cover.

3. Apply Double Stick tape  along edges and in middle area of what you want to cover. (You can use glue-stick or glue if you wish.  I like the adhesive power and ease of use, Double Stick Tape provides)

4. Press paper firmly to area that has been prepped.

5. If using containers for mail, apply super glue to inner rim of lid and place on container.  You might also want to add some clear packing tape.  *I checked with the local Post Office.  They will mail anything as long as it is properly packed/secured*

All you need!

Apply adhesive, then paper of your choice.

From "Slim" to P-H...PHAT!

                                              

The Stuffings.

Off to Idaho.

 "Forget LOVE, I'd rather have Chocolate" written in Pink Sharpe. 

You can add even more decorations.

HOW easy is THAT?  Your kids will LOVE this as a project as well!

You can also use these containers as storage around your house.  In your bathroom, office, garage, for your children's toys.....the uses are ENDLESS!

Other uses for re-purposing containers:

• Leftovers (Remember to NOT reheat in these containers or put hot foods in them).
• Carry home containers for dinner guests.
• Fill with sand or beans~great noisemakers for your toddlers.
• Toy storage
• In camp bin (sooo many uses for containers like these when camping.  From food storage to bug collecting)
• Vase for graveside flowers or drop and dash on a friends doorstop.
• Donate to local school or daycare.
• The list and decoration possibilities are endless as your imagination!

A easy decorative solution for office storage

or

fill me up and tie a bow on me for a fun gift wrap!

End cost~Approx. $.60

Now, stop throwing those plastic containers away or even in the recycle bin, re-purpose and re-use. 

OH! and Happy Heart Day to you all~xoxo Stacey

Sloppy Joe Pizza

Like most kids, when I was younger, I always wanted "name-brand" food.  I wanted Libby's on the label, Wonder Bread and Coca~Cola not Cragmont. It is only now that I am grown up, that I can appreciate the love and care that went into home-canned fruits and vegetables, fresh baked bread, the value of pinching a penny and the yummy results.  It is now that I can TASTE the difference between processed food and homemade, such a wonderful, wondrous difference!

So now that I am grown-up and KNOW BETTER, it is gratifying for me to make Sloppy Joe's the way my mom taught me, from scratch...not the Manwhich I desired in my youth, but just as easy and sooo much tastier.

The only twist I have put on my mom's recipe is by getting rid of the bun and serving the goopy goodness on a pizza crust.  This came from trying to cut down on carb's in my diet and in the end, me and my husband have come to prefer "Sloppy Joe Pizza" over Sloppy Joe's on a bun.

The first cooking trick I utilize with this recipe is cutting my ground beef with ground turkey.  This saves on calories, fat content and even your budget as ground turkey ring up at a lower cost than ground beef.  When cooked together the turkey will take in the flavors of the beef and you really will be hard pressed to notice it is in there.

My second trick is using "Boboli Pizza Crust".  Now, after my spiel about "name brand and store bought" I might be confusing you, BUT not only is it a time a saver, it is also the perfect base to support what will be piled on top.  While I will always advocate homemade, there are times I think it is OK to utilize pre-made/processed foods.

You can find the crusts at your grocer and sometimes even at the bread outlets.  They come made with white flour or with whole wheat flour and cost less the $4.00, at a grocery/bakery outlet as low as $1.00.  If you have the time, by all means make a THICK pizza crust but for this recipe, I recommend "Boboli" or even English Muffins as they share that bready, chewy texture that I LOVE!

Please let me know what you think or if you have any questions ~ Enjoy!

Sloppy Joe Pizza

3/4 lb. Lean Ground Beef
3/4 lb. Ground Turkey
1/2 C. Minced/Finely Diced Yellow Onion
1 C. Ketchup
1 T. Worcestershire Sauce
2 T. Mustard
2 T. Apple Cider Vinegar
1/4 C. Dark Brown Sugar (More if you want a sweeter taste)
1 t. Garlic Powder (You can saute 1 minced clove of garlic if you prefer)
If you are feeling adventuresome and like some spice, a couple squirts of Sriracha is divine!
Kosher Salt
Fresh Cracked Pepper

1-2 C. Grated Monterrey Jack or Colby Jack Cheese (As much or as little as you want)

Optional Toppings- Diced Onion, Green/Red or Yellow Bell Pepper, Avocado Slices.

Preheat oven, 375 degrees.  *Please see note below*

In a dutch oven or deep frying pan, brown ground turkey, beef  and onions together working the mixture together as it browns.

1. Once meat/onion mixture is browned, add remaining ingredients, salt and pepper to personal taste. 
2. Taste the mixture, you may want to add a wee bit more sugar or mustard depending on your personal preference.
3. Let mixture simmer for 15 minutes to make sure your spices bloom.
4. MOUND the meat mixture on top of crust, top with cheese and other toppings and bake for 20-25 minutes at 375 Degrees.

Mounded up.....

....ready to cook!

One slice is like one Sloppy Joe, this recipe serves 6 people, paired with a green salad and it is a quick, nutritious and easy meal!

Double your batch, and pile on top of English Muffins for a great party snack~men and kids LOVE these!

*OK, here is a tricky part!  I don't have a pizza stone and I like my crust crispy on the bottom.  So, before I preheat the oven I take a rack out of my oven to assemble pizza on top of rack.  Then with pizza on top, carefully put rack back in oven. When it is done, use a large pancake turner/spatula and slide out onto pizza, cookie sheet or cutting board.  For a less crusty bottom, just cook pizza on a cookie or pizza sheet.

Goopy, gooey, tomato-y, sweet and savory goodness!