Not exact matches
3/4 cup Spicy Southwestern peanut butter 2 tablespoons olive
oil 1 loaf French or sourdough
bread, cut into 1 - inch
cubes
Serve in bowls and arrange
bread cubes, shaved Parmesan cheese and a drizzle of olive
oil over each.
No recipe needed — just
cube whatever good
bread you have around, toss with a little olive
oil, salt, pepper, garlic powder, and a bunch of fresh thyme leaves.
Place
bread cubes around the loaf and drizzle them with olive
oil and season with salt and pepper.
In a small bowl, add the
cubed bread, drizzle with olive
oil and add the chopped sage and rosemary.
Combine the breadcrumbs, olive
oil, Parmesan cheese, parsley, salt and pepper in a bowl and toss together, ensuring the
bread cubes are evenly coated with the seasonings.
Ingredients 1 tablespoon butter (or olive
oil if you prefer) 1/2 to 1 cup
cubed, toasted
bread (multi-grain or other... your call) 2 large eggs 1/4 cup (or a little less) jarred salsa (your favorite) or other condiment of your choice) 1/4 cup grated (or shredded) cheddar cheese (or other cheese of your choice)
I cut the
bread into small
cubes and spread them on a cookie sheet, sprayed them with olive
oil spray and drizzled 1/2 stick of butter over them, then seasoned generously with Nature's Seasonings and garlic powder (for a richer crouton, could also sprinkle with parmesan cheese).
While the
bread cubes are cooking, warm 1 tablespoon olive
oil in a medium fry pan.
for topping: 1 1/2 cups large
cubes of stale sourdough
bread 1/4 cup olive
oil salt and freshly ground pepper
Heat the
oil over medium heat until it is 350 °F, or until a
cube of
bread tossed into the
oil begins to bubble and brown immediately.
STUFFING: Organic brown rice, whole wheat
bread cubes (whole wheat, filtered water, unbleached wheat flour, organic evaporated cane juice, organic palm
oil, sea salt, yeast, natural enzymes, ascorbic acid), onion, celery, expeller pressed non-genetically engineered canola
oil, organic wild rice, natural vegetarian seasoning, granulated garlic, herbs and spices.
While
bread cubes are toasting, saute the onion, celery, and garlic in the
oil for about 10 - 15 minutes over medium / high heat or until translucent and nicely browned
What's in it: For the french toast --- 1/2 large loaf of multigrain
bread, ideally a few days old, cut into 1 inch
cubes (about 5 cups
cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut
oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
For the breadcrumb top, cut your
bread in to
cubes and spray with olive
oil and coat with mustard powder.
Roasted Root Vegetable
Bread Salad Extra-Virgin Olive
Oil 3 - 4 medium beets 2 medium / large yams, peeled and sliced 3/4 ″ thick 2 leeks, washed and sliced on a bias into 1/2 ″ thick pieces favorite day - old
bread (we used Essential Bakery's Rosemary Diamante), cut into 1 ″
cubes mixed salad greens balsamic vinaigrette
Meanwhile, toss the
bread cubes in a little olive
oil (sounding familiar?)
The second time around, I just pan fried plain
bread cubes with a little bit of peanut
oil to get them golden brown and crisp.
Then, good old supermarket red wine vinegar and it was just right), olive
oil, salt and pepper (I also added little bit of minced WSF jalapeño for pizazz and some
cubed pressed tofu for protein) let it sit for 10 minutes or so until the
bread softens a little in the juices of the tomatoes, vinegar and
oil, and BOOM, dinnuh!
cans whole plum tomatoes * 2 cups cooked chickpeas * 1 tablespoons chopped or dried oregano * 2 handfuls chopped fresh parsley * 4 sprigs of thyme, leaves removed * 2 tablespoons honey * 6 - 8 cups vegetable stock * 2 -LRB-- ish) cups sourdough
bread,
cubed * salt and pepper to taste * Basil Pesto (1/2 cup lemon basil, 1/2 cup parsley, 1/4 cup olive
oil, 2 cloves garlic)
Toss
bread cubes, thyme, rosemary and garlic with olive
oil, salt and black pepper and place on a sheet tray.
6 cups gluten - free
bread cubes (about half a 2 - to 3 - pound loaf) 3 tablespoons extra virgin olive
oil 1/2 cup chopped onion 1/2 teaspoon ground nutmeg 2 teaspoons sage 1/2 teaspoon marjoram 1/2 teaspoon salt 1 teaspoon pepper 1 cup chopped carrots 1 cup chopped celery 2 cups chopped and peeled apples 1/4 cup dried cranberries 1/2 cup chopped pecans or walnuts, optional 1/4 cup flaxseed meal 2 cups gluten - free vegetable broth
Heat the olive
oil in a non-stick pan and then fry the
bread cubes, stirring often, until crunchy and a little coloured.
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (about 2 lbs) 2 tbsp olive
oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″
cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups water juice of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3 cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita
breads, toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed dried mint)
Drizzle the
bread with the extra virgin olive
oil and toss to ensure all the
cubes are covered with
oil.
Add the
bread cubes to the pan and toss with the olive
oil and let them toast for about 15 minutes and then remove from oven and set aside.
Ingredients 2 tbsp olive
oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch
cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white
bread cubes (soft Italian or French
bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to taste
To make the croutons, toss the
bread cubes in heated
oil, then season with thyme and freshly grated pepper.
1 tablespoon olive
oil relatively stale
bread, cut into small
cubes 1 sprig of thyme, leaves removed, stems discarded parmesan cheese, finely grated, for sprinkling (fresh is best, but if you must use the green can, so be it)
Toss the
cubed bread with a little olive
oil, sprinkle with a little salt.
leftover
bread, cut into
cubes 2 sheets nori seaweed 1/4 c. neutral - flavored
oil, such as canola sriracha caesar dressing (recipe follows)
Slice the
bread into 1 cm
cubes, add to a bowl with salt, pepper, and garlic powder, mix together then drizzle over olive
oil and coat well.
HOMEMADE CROUTONS Ingredients: 3 - 4 cups
bread cubes (stale or leftover
bread works well) 2 tablespoons melted butter 2 tablespoons extra virgin olive
oil 1 teaspoon garlic salt 1/2 teaspoon salt 1/2 teaspoon pepper Directions: Mix together melted butter and olive
oil.
2 tbps avocado
oil 1/4 cup onion 1/2 stalk celery 1 clove garlic 2 cups
bread cubes approx. 1/2 grain free french
bread (recipe here) 1 tbsp parsely 1 small sprig rosemary 5 leafs sage 1 large sprig thyme 1 cup chicken stock
For the garnish: 1 tablespoon Spanish extra-virgin olive
oil 1 slice rustic white
bread 8 plum tomatoes, with the seeds prepared as «fillets» 12 cherry tomatoes, halved 1 cucumber, peeled and cut into 1 / 2 - inch
cubes 4 pearl onions, pulled apart into segments 2 tablespoons Spanish extra-virgin olive
oil 1 tablespoon sherry vinegar Sea salt to taste 4 chives, cut into 1 - inch long pieces
1/2 cup finely diced onions 1/2 cup finely diced celery 1/2 cup finely diced carrots 2 garlic cloves; minced 2 tablespoons unrefined corn
oil 1/2 teaspoon ground sage 1/4 teaspoon dried basil 3 tablespoons vegetable stock base (dried) 1 teaspoon sea salt 1/8 teaspoon black pepper 1 cup water 2 cups
cubed dry whole wheat
bread
Toss
cubed bread with olive
oil and toast in 400 degrees F oven for about 10 minutes, or until lightly browned.
I take the stale
bread, cut into
cubes, sprinkle with a little olive
oil and herbs and make my own croutons.
, and I quickly
cubed the
bread and doused it in some spices and olive
oil as pictured below.
Ingredients: 4 cups grape tomatoes 3 garlic cloves, peeled 3 tablespoons extra-virgin olive
oil 2 teaspoons coarse kosher salt 1 teaspoon freshly ground black pepper 1/4 cup balsamic vinegar 2 naan
breads olive
oil mister or cooking spray
cubed mozzarella 1/4 cup fresh basil, chopped
3 tablespoons olive
oil 3 cups of 1»
cubes of sunflower seed
bread (or any dense, whole grain or sourdough
bread) 1/2 teaspoon kosher salt 1 large, ripe tomato, cut into 1 - inch
cubes 1/2 to 1 hothouse cucumber, unpeeled, seeded, sliced 1 / 2 - inch thick (I used 1/3 cup fresh pickles) 1 red or yellow bell pepper, seeded and cut into 1 - inch
cubes 10 yellow pear tomatoes 1/2 red onion, chopped 10 large basil leaves, coarsely chopped 1 to 2 Tablespoons capers, drained
ingredients TRIPLE MEAT BREAKFAST
BREAD PUDDING 3 tablespoons olive oil (divided) 1 (12 - ounce) package thick cut bacon 1/2 pound loose sweet Italian sausage 1/2 teaspoon chili flakes 1 cup ham (diced) 4 large eggs 2 cups whole milk 6 - 7 slices day - old sandwich bread (cubed, Pullman loaf) 4 scallions (root ends removed, thinly sliced) 2 cups fresh sharp cheddar (shredded) maple syrup (to serve, optional) Kosher salt and freshly ground black p
BREAD PUDDING 3 tablespoons olive
oil (divided) 1 (12 - ounce) package thick cut bacon 1/2 pound loose sweet Italian sausage 1/2 teaspoon chili flakes 1 cup ham (diced) 4 large eggs 2 cups whole milk 6 - 7 slices day - old sandwich
bread (cubed, Pullman loaf) 4 scallions (root ends removed, thinly sliced) 2 cups fresh sharp cheddar (shredded) maple syrup (to serve, optional) Kosher salt and freshly ground black p
bread (
cubed, Pullman loaf) 4 scallions (root ends removed, thinly sliced) 2 cups fresh sharp cheddar (shredded) maple syrup (to serve, optional) Kosher salt and freshly ground black pepper
This was wonderful, I was worried about the bitterness of the kale but it wasn't a problem, I chopped the
bread into small
cubes rather than making breadcrumbs and toasted them in garlic
oil.
ingredients ROASTED CAULIFLOWER SOUP: 6 cloves garlic (skin - on) 1/4 cup olive
oil (plus 2 teaspoons, divided) 2 pounds cauliflower (destemmed, roughly chopped) 4 cups chicken stock 2 teaspoons dijon mustard freshly grated nutmeg (to garnish) Kosher salt and freshly ground black pepper (to taste) PARMESAN CROUTONS: 2 cups day - old
bread (cut into 1 / 2 - nch
cubes) 2 tablespoons olive
oil 1/2 cup Parmesan cheese (freshly grated) Kosher salt and freshly ground black pepper (to taste)
Add the
bread cubes to a large bowl and drizzle with 1 tablespoon of olive
oil.
Add the
bread cubes to a bowl, drizzle a generous tablespoon of extra virgin Spanish olive
oil, 1/2 teaspoon of dried parsley, 1/2 teaspoon of garic powder and a hint of sea salt and toss everything together
Heat the
oil in a wok or large saucepan to 300 °F / 150 °C, or until a
cube of
bread browns in 1 1/2 minutes.
Leigh Beisch Ingredients Croutons: 1 teaspoon ground cumin 1 teaspoon olive
oil 1 cup
cubed French or Italian
bread Soup: 2 teaspoons olive
oil 1/3 cup finely chopped shallots 1/3 cup finely chopped celery 2 1/2 cups sliced cauliflower (about 1/2 small cauliflower) 3/4 pound sliced peeled Yukon gold potato 2 (14 - ounce) cans fat - free, less - sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon ground red pepper 1 teaspoon lemon juice 2 teaspoons chopped chives (optional) Preparation 1.
3 cloves garlic, peeled 1 pound boneless skinless chicken breast, tenders removed 1/4 cup cold water 4 tablespoons red wine vinegar, divided 2 teaspoons Italian Seasoning herb mix 1 teaspoon salt, divided 1/2 loaf hearty farm
bread cut into thick slices 1/4 cup best quality extra-virgin olive
oil plus more for
oiling grill rack 1 teaspoon Dijon mustard 1 large slicing tomato, such as beefsteak, cut into 1 - inch chunks 1/2 small red onion, thinly sliced 4 ounces Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, cut into
cubes 1/2 cup pitted calamata olives 1/2 cup chopped fresh basil
3 tablespoons olive
oil 2 tablespoons minced garlic 4 cups
cubed day old sourdough or rustic
bread, or torn into bite - sized pieces 1 tablespoon orange zest from one orange 1/2 teaspoon chili powder 1/4 teaspoon aji molido chile flakes, optional 1/8 teaspoon kosher salt