Happy Tuesday, folks! This past weekend was a crazy one over here. After several days of packing, cleaning and sorting out final details at the old place, I’m finally all moved in to my new apartment! And by all moved in, I mean all of my belongings are in the new apartment, in boxes, everywhere—deer paths and all. So it’s basically the exact same situation I was in last week but in a new location. But progress is progress and I’ll take it.
But Tuesday. I love Tuesdays. You know why? It’s Pretty Little Liars night. Yep, completely unashamed. I’m obsessed with this show. I know its dragging on and the writers probably don’t even know who A is, but I can’t stop watching. Any other PLL fans out there? I want to here your theories, because I’m officially lost.
Moving on. Last week I posted the recipe for a twist on mom’s classic Caesar salad, Chopped Spinach Caesar, and promised to give you a recipe for homemade Garlic and Herb Croutons. Well this week I’m delivering on that promise.
I know a lot of people prefer homemade croutons simply for that delicious can’t-be-beat home-cooked flavor. It’s also a huge plus that they come preservative-free, can be as healthy as you want to make them and are completely adjustable to food allergies, which is a big issue in my family. I’ve only slightly hinted at it here on IYGAGAD (like I said, gotta work on a better acronym) because I didn’t want to pigeon hole the blog into one category, but I am a gluten free eater. There is a pretty strong prevalence of Celiac disease in my family, and I’m on of those special ones who picked it up (not that it’s contagious—you guys, it’s totally not, please still hang out with me). Meanwhile my sister-in-law has to stay away from lactose and dairy and my daddio has to stay away from seeds due to diverticulitis. We’re a really fun bunch to eat out with, feel free to join us at any time. It’s taken a few years, but we have entire menus figured out that we can make entirely allergy free.
My mom was a huge advocate for eating your greens, so every meal included a big ol’ salad. And what good is a salad without the croutons. We save up all the ends of Udi’s bread (gluten, soy, dairy and depending on what variety you use, seed free!)—but you can use any kind you like—in the freezer and then make big batches of these croutons for giant family meals and they are always a hit! Most everyone can’t even tell they are lacking traditional crouton ingredients like wheat, soy and butter. They are just as crispy, crunchy, garlicky and flavorful as ever. The perfect compliment to any salad.
- 3 cups cubed bread of your choice (I use stale Udi's ends)
- ¼ cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Toss the bread with the olive oil and seasonings. Spread evenly into one layer on the baking sheet.
- Bake for a about 20 minutes, stirring halfway through, or until golden brown and completely dried out, crunchy.
- Store in an airtight container or zipper bag for up to one week.