Herbed Croutons

Source: May All Be Fed: Diet for a New World
Date tried: April 2, 2017
Yield: 2 cups
Time needed: 15 minutes

This is the last of the four crouton recipes. Just as easy and tasty as all the others.

Herbed Croutons

Herbed Croutons
1/4 cup olive oil
1 tsp. tamari
1/4 tsp. each dries basil, thyme, oregano, marjoram or any combination of these herbs that totals 1 tsp.
1 garlic clove, minced
1/8 tsp. finely grated lemon zest
4 slices stale whole-wheat bread cut into 1/2” cubes.

Preheat oven to 350oF.

Stir together all ingredients except the bread cubes.
When well-blended, add the bread cubes and toss to coat.

Spread bread cubes on a baking sheet.
Bake for 5 minutes.
Stir and continue baking until crisp, about 5 more minutes.
Cool completely.

Float in soups or toss in salads.
These will keep in an air-tight container at room temperature for 2-3 days.
They also freeze well for longer storage.

Creamed Asparagus or Spinach (with Popovers)

Source: Simply in Season
Date tried: January 4, 2017
Yield: Serves 2 as a main dish or 3-4 as a side dish
Time needed: 30-40 minutes for popover version. 20 minutes for omelet version

This is actually three recipes in one. First you make the creamed vegetable (asparagus or spinach) which you can serve as a side dish on its own, or on toast. Or you can try the omelet or popover versions below.

The quantities given for the cream sauce make a thin sauce. My preference is for a medium sauce. That would call for either 1/2 the milk or double the butter and flour.

Creamed Asparagus or Spinach
1 lb./500 g asparagus(cut in 3/4”/2 cm. pieces) or 3 cups/750 ml fresh spinach
1 Tbsp. butter
1 Tbsp flour
1 cup milk.

Cook the vegetable of your choice until tender. Drain and set aside.

Melt butter in frypan over medium heat.
Stir in flour until smooth and bubbly.
Gradually add milk, stirring constantly until smooth.
Cook over medium heat, stirring occasionally, until mixture thickens.
Stir in asparagus or spinach.
Season to taste and serve over buttered toast, in omelet or popovers.

Omelet version.(for one person)
Whisk together 2 eggs and 1 Tbsp. milk.
Place a non-stick frypan over medium heat.
Pour in beaten eggs.
As eggs set, lift edges to let uncooked portion flow underneath.
When eggs are set, cover one-half with creamed vegetable.
Fold and serve.

Popover version (6 popovers)
1/2 cup/125 ml whole wheat flour
1/2 cup/125 ml milk
2 eggs
1/2 tsp. sugar
1/4 tsp. dried thyme
1/4 tsp. salt.

Combine all ingredients and beat with an electric mixer or blender until smooth.
Set aside for 15 minutes.
Preheat oven to 400oF/200oC

While oven heats dab a little butter into six muffin cups.
Place in the oven to melt.
Brush melted butter over sides and bottoms of muffin cups.
Stir batter and divide among muffin cups.
Bake without opening oven door until puffed, firm and starting to brown. (about 25 minutes)
Immediately pierce with a knife to release steam.
Fill with creamed spinach or asparagus and serve.

Yorkshire Pudding

Source: Whole Foods for the Whole Family
Date tried: May 1, 2015
Yield: 1 8” x 8” pan or a dozen muffin tin size (6 servings)
Time needed: 2 hours chilling time + 1/2 hour in the oven

Would you believe it is the first time I ever made Yorkshire pudding myself? I can understand why they are so popular. I used the muffin tin technique for baking and they came out quite well.  Loved them!

Yorkshire Pudding with Beef Steak

Yorkshire Pudding with Beef Steak

Yorkshire Pudding
1 cup sifted whole wheat flour
1/2 tsp salt
2 eggs beaten
1 cup milk
1/4 cup hot beef drippings (or melted butter, if you have no drippings)

Combine flour and salt in a medium bowl.
Beat eggs and milk together.
Slowly add liquid to the flour mix, beating until the batter is smooth.
Cover and chill for at least 2 hours.

When ready to bake:
Preheat oven to 425oF (400oF if using muffin tins)
Heat beef drippings in a shallow 8” x 8” pan or divide hot beef drippings among 12 muffin tins.
Pour cold batter into pan. Or fill each muffin tin half-full.
Bake 25-30 minutes.

Suggestion: Serve with salad and onion soup on a chilly night.


Source: More-with-Less Cookbook
Date tried: March 26, 2014
Yield: as much as you have bread for
Time needed: about 10 minutes

Yes, croutons again. Croutons are not only easy and simple to make.  They are one way to make sure bread never goes to waste.  And by making your own you can create unique combinations of flavours.  Today I used garlic, seasoned salt and home-dried parsley.



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Date and Nut Bread

Source: Ecological Cooking
Date tried: April 25, 2012
Yield: 3 loaves
Time needed: 3 hours, but most of the time is for rising and baking, not prepping.

Most dessert breads are quick breads, but this is a yeast bread yet it does not call for any kneading. I think this is an oversight, even though the instructions say the batter will be sticky when put into the loaf pans. In any case, I did skip kneading and I was not pleased with the results. It tasted fine, but it really did not look good at all.

Date & Nut Bread

Date & Nut Bread

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Currant Biscuits

Source: May All Be Fed: Diet for a New World
Date tried: June 21, 2015
Yield: about 15 biscuits
Time needed: about 30 minutes

The picture flatters these biscuits. I was delighted to find some locally grown and ground flour at the farmer’s market—a rarity in this part of the country. And I wanted to try it out. I am not sure whether it is my own ineptitude with biscuits or that it was clearly not the right flour to use, but the biscuits did not rise well at all. In any case both the biscuits and the flour deserve another try: just not together.

Currant biscuits

Currant biscuits

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Easy Pat-in Dessert Pie Crust

Source: Diet for a Small Planet
Made: December 16, 2013
Yield: 1 pie crust
Time to make: 15 minutes

A well-deserved name.  This is the easiest pie crust ever. Now I am going to fill it with The Thinking Person’s Cheesecake.

Dessert Pie CrustEasy Pat-in Dessert Pie Crust
2 cups granola
¼ cup orange or other fruit juice

Heat oven to 350oF.
In a blender process the granola to a coarse powder.
Transfer to a bowl and add the juice.
Mix thoroughly and pack into a 9” pie shell.
Bake for 10 minutes before filling.