Ingredients

Two Tasty Ways to Use up Dry Bread

By Cheri in Breads, How-to's, Ingredients, Sides 14 Comments Tags: , , , , ,

Two Tasty Ways to Use up Dry Bread

Nothing is more frustrating to me then wasting food. Whether it be because I burnt something, forgot about it in the back of my fridge, made something less then stellar, or simply bought too much of it. Whatever the case, I hate to throw away food.

One of those foods that seems to always go bad before it’s eaten in our house is bread. One of my largest hinderances to baking fresh bread is knowing that it will probably go stale before we are even halfway through it. And, since I don’t like anything to be a hinderance to me in the kitchen, I got to work figuring out ways to use it up without having to gag on the dryness.

Two of my favourite ways to use up those bread scraps are to make homemade croutons and breadcrumbs. Not only does it save us money, but since they are things that we use on a regular basis, it’s nice to know that they are much healthier being made at home. Not to mention extremely easy.

Below are instruction on how to make both croutons and breadcrumbs as well as recipes for Parmesan Garlic Croutons and Italian Breadcrumbs. Here are a few tips on how to go about it.

  • Do not use already stale bread. If you don’t like to eat stale sandwiches you won’t want to eat stale croutons either.
  • If  you find yourself with lot’s of little scraps that don’t seem worth the effort to turn into something else, freeze them. Once you have a larger collection, pull them out and get to work.
  • If you do freeze your bread, this will probably mean you have a variety of breads stored away. The combination of breads will add a more complex flavour as well as some pizzaz to both the croutons and the breadcrumbs.
  • If there is any moisture in either the breadcrumbs or the croutons, they will not be able to store at room temperature without going mouldy. If you would like, you can store them in the freezer. If they regain any moisture, simply give them a short toast to perk them up.

Making Croutons
  • To make croutons: cube some bread, toss it with oil and herbs, and bake at 375ºF until golden and crisp (15-20 min).
  • If you use only olive oil and no other perishable ingredients you can store these sealed at room temperature.
  • If you use butter in place of oil, or fresh herbs or garlic, you must store the croutons in the freezer.
  • Some topping ideas: oregano, garlic, parmesan, thyme, basil, onion powder, parsley, rosemary, flavored oil.
  • One slice of bread will yield approximately 1 cup of croutons, depending on the size of loaf.
  • A standard recipe for croutons is: 2 cups cubed bread, 1.5 Tbsp oil, 1 tsp. dry herbs.
The Process

Parmesan Garlic Croutons

  • 4 cups bread cubed
  • 3 Tbsp. olive oil
  • 1/2 tsp. garlic powder
  • 1/2 tsp. oregano
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. parsley
  • 1 Tbsp. finely grated parmesan cheese
  1. Toss the bread cubes in oil until well coated. Sprinkle on spices and cheese. Toss until evenly distributed.
  2. Spread out in a single layer on a baking sheet and bake at 375ºF for 15-20 min. until browned and dry, stirring halfway through cooking time.
  3. Allow to cool completely before storing in a plastic container (or bag) in the freezer.

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Making Breadcrumbs
  • In order to achieve the crispy breadcrumbs you purchase at the store, you will want your bread to be completely dried out and toasted. To do this, place slices of bread on a baking sheet, in a single layer, and bake at 300ºF for 10-15 min. until dry, flipping halfway through cooking time.
  • If your bread is already quite dry and you are only making a small amount you can rather toast it in the toaster until dry.
  • Once the bread is toasted, allow it to cool completely and then chop it roughly and place it in a food processor. Process until fine crumbs are created.
  • If you are not able to achieve fine crumbs then the bread still has too much moisture. Place the crumbs onto a baking sheet and bake again until completely dry.
  • Always allow to cool so that no moisture can build up, then process again until you are able to achieve the texture of crumbs that is desired.
The Process

Italian Breadcrumbs

adapted from cdkitchen

  • 1 cup breadcrumbs
  • 1/2 tsp. salt
  • 1/2 tsp. dried parsley
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. sugar
  • 1/4 tsp. oregano
  1. Mix all ingredients together and store in a sealed container in a cool, dry place.

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Do you make homemade croutons or breadcrumbs? If so do you have any tips to share? What’s are your favourite flavours?

The Many Flavours of Whipped Cream

By Cheri in Creamy, Ingredients, Sweets 15 Comments Tags: , , , , , , , , , , ,

The Many Flavours of Whipped Cream

Whipped cream used to be my arch nemesis. After many failed attempts of over-mixing and under-mixing, I finally caught on and realized it to it’s full potential. What helped me the most to learn the proper stages of whipping was practicing by hand. Which isn’t nearly the outrageous task that I thought it would be. I recommend you try this if you have difficulty knowing when your whipped cream has reached the proper stage. I still often whip it by hand when a recipe calls for anything under a cup because it saves the hassle of dirtying the mixer and let’s face it, it’s just plain satisfying whipping it yourself. :)

I wanted to share with you a couple of pointers that I have learned along the way as well as some delicious ways you can perk up your whipped cream and add some pizzaz to your desserts. Most of these are common knowledge for the avid baker, but for a newbie it could be valuable information:

  1. There are 3 stages when whipping: soft, medium, and firm peaks. Whipping to soft peaks means that the whipping cream forms peaks when the beaters are lifted but they easily fall over. Whipping to firm peaks means that you whip until the peaks hold their shape when the beaters are lifted. Medium is right in the middle. :)
  2. When you are whipping to firm peaks you want to make sure not to over-whip. Only whip until the peaks hold their shape, no longer, or the cream will begin to curdle.
  3. If you are whipping the cream and using it immediately it is most common to whip it to firm peaks. But, if you are going to be folding something into it, putting it into a pastry bag, or spreading it back and forth, then just whip it to soft peaks because it will continue to firm up as you are using it in those ways.
  4. Keep everything as cold as possible. This includes the bowl and beaters/whisk. If the cream is too warm it will remain a liquid no matter how hard you try. The fat in the cream is what gives it the stability and (just like butter) when it is cold the fat deposits are nice and firm, but when it warms up they melt and  cannot cling together properly.
  5. Although many people use granulated sugar, I prefer to use icing sugar as it melts better into the whipping cream.
  6. If you whip your cream ahead of time (storing it covered in the fridge) and it gets all limp and liquidy, simply give it another quick whip to bring it back to life.
  7. When whipping by hand you need to make sure that you are incorporating air into the cream by lifting the whisk out of the cream as you are beating. If you are simply whisking with no air flow getting into the cream you will get very aggravated because the cream will take forever (learning from experience). :)

The following recipes are meant to be a guide. I am hoping they will inspire you to try different flavours and experiment on your own. Feel free to tweak and adjust these recipes to your own taste. There are many more versions that you could make, even combining recipes to make Raspberry Chocolate Cream or Lemon Almond Cream. Let your imagination be your guide and don’t be afraid to go wild. :)

Chantilly Cream

  • 1 cup whipping cream
  • 2 Tbsp sugar
  • 1 tsp. vanilla extract
  1. Whip all ingredients together until firm peaks are formed.

* Feel free to substitute a different flavor of extract, such as almond. Although it will no longer be called Chantilly Cream as that only refers to the vanilla.

Citrus Cream

Lime Cream

  • 1/2 cup whipping cream
  • 2 tsp. sugar
  • 2 tsp. lime juice
  • 1/2 tsp. finely grated lime zest
  1. Whip cream to soft peaks then fold in sugar, juice and zest.

*Substitute other citrus fruit juices and zest.

Fruit Cream

Raspberry Cream

  • 1 cup whipping cream
  • 1 cup fresh raspberries
  • 2 Tbsp sugar
  1. Puree raspberries with sugar. Strain to remove seeds. Whip cream to soft peeks, fold in raspberry puree.

* To amp up the flavor of this cream add a corresponding flavor such as an extract or a spice, or perhaps a mixture of fruit.

** If you do not have fresh fruit on hand then you can substitute jam (you won’t need to add any sugar). The ratio is 2 Tbsp of jam to 1/2 cup of whipped cream, and you can add the jam right away before whipping.

Spiced Cream

Cinnamon Whipped Cream

  • 1 cup whipping cream
  • 2 Tbsp. sugar
  • 3/4 tsp. cinnamon
  • 1/4 tsp. vanilla extract
  1. Add all ingredients and whip until peaks hold their form.

* Substitute other spices and extracts. Or use a mix of spices such as Chai.

Nut Cream

Hazelnut Cream

  • 1 cup whipping cream
  • 2 Tbsp. sugar
  • 1/4 tsp. almond extract
  • 1/2 cup hazelnuts, chopped
  1. Whip cream, sugar and extract to soft peaks. Fold in hazelnuts.

*Substitute other flavorings or nuts.

Quick Chocolate Cream

  • 1 cup whipping cream
  • 1 tsp. vanilla
  • 2.5 Tbsp. cocoa powder
  • 2.5 Tbsp. sugar
  1. Stir ingredients together and refrigerate 30 min. so that the cocoa powder “melts” in.
  2. Whip to firm peaks.

Real Chocolate Cream

  • 1 cup whipping cream
  • 4 oz. chocolate, chopped
  1. Heat cream in a small saucepan until boiling. Pour over chocolate in another bowl. Let sit for a minute and then stir together until smooth. Let cool and refrigerate, covered, for 4 hours or until completely chilled.
  2. Whip cream to firm peaks.

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Here is a wonderful list of more yummy ideas for whipped creams.

Anybody have some great whipped cream flavours they would like to share? Or more tips perhaps?

Homemixed Cajun Seasoning

By Cheri in Condiments, GF Sides, Gluten Free, Ingredients 8 Comments Tags: , ,

Homemixed Cajun Seasoning

It is becoming nearly impossible to get a good photo these days. The weather is so dreary and rainy that I have to turn on the lights as soon as I get up in the morning and they do not go off until I go to bed. Our house isn’t very well lit either so I am beginning to feel like I’m living in a cave. When the sun finally does shine through I just might hobble my way onto the porch, beating my chest, yelling in a garbled language. That may not even be too far from the truth seeing as I spend most of my days with a 16 month old who only speaks gibberish.

I don’t know what I will do when winter is in full swing. By December the sun will rise at 10 and set at 3. How in the world am I ever supposed to get anything accomplished in a mere 5 hours of daylight? Especially considering that my favourite time to photograph is between 2 and 4 when my son is napping. The sun will be descending by 2! Groan. I love winter. I really do. But, it is going to make this hobby of mine a lot more difficult.

This cajun seasoning is the bomb! I love to use it on hash-browns, grilled chicken, fries, you name it. It adds such a pop of flavour to otherwise boring fare. I like to make things like this from “scratch” because you can control the flavours and salt content. If there is a certain seasoning that your family does not like, decrease the amount, swap it for a different kind or leave it out all together. That is the great thing about making your own mix. It doesn’t have to be authentic, it just needs to suite your families taste buds. For us? I decreased the salt by half and kept everything else as is. (The recipe is written with the lower salt content.)

Homemixed Cajun Seasoning

adapted from Allrecipes

  • 1 tsp. salt
  • 2 tsp. garlic powder
  • 2.5 tsp. paprika
  • 1 tsp. pepper
  • 1 tsp. onion powder
  • 1 tsp. cayenne pepper
  • 1 1/4 tsp. oregano
  • 1 1/4 tsp. thyme
  • 1/2 tsp red pepper flakes, optional
  1. Mix together until well blended. Store well sealed in an airtight container.

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Homemade Wonton Wrappers

By Cheri in Breads, Homemade, How-to's, Ingredients 58 Comments Tags: , ,

Homemade Wonton Wrappers

I seriously had no idea that making wonton wrappers was so easy. So many years I avoided recipes that relied on wonton wrappers because my grocery stores didn’t stock them. I love wontons and wonton related things so this always made me a little sad. I should have stopped being sad and looked for a recipe! I would have, if I had realized they were so simple to make. In fact, the recipe is so easy and straightforward  that I didn’t even bother to take step-by-step photographs. They turn out just like the ones that you purchase in the store but this way you have the satisfaction and “convenience” of making them at home. :)

Some helpful tips when making these wonton wrappers:

  1. You can store them in your fridge for a couple of days or in the freezer for longer storage. (I have some in the freezer right now. Once I use them I will update this page to let you know how they held up. *see Update)
  2. If you are not going to use them right away then they will probably shrink back a bit. But, the dough is so pliable they are easy to stretch out individually just before you fill/use them.
  3. If you are wanting to stack them, coat them in cornstarch (cornflour). If you stack them with flour it will absorb into the dough and they will become one solid mass.
  4. If they have been in the fridge for a couple of days and the moisture seems to have removed most of the cornstarch re-coat them again before placing in the freezer.
  5. It is important to keep the dough covered as much as possible or it will dry out. Any dough/wrappers that are not being worked with should be covered, preferably with a damp towel.
  6. If you have a pasta maker then these are even easier to make. Just pass them through, gradually going to the thinest setting.

* Update: I used up the wrappers in the freezer and they worked beautifully. I put them in the fridge to thaw in the morning and by supper they were perfect. They did shrink quite a bit so I just stretched them each individually before filling. Easy peasy.

Wonton Wrappers

adapted from About.com

  • 2 cups flour
  • 1 egg
  • 3/4 tsp. salt
  • 1/4 -1/2 cup water
  1. Sift flour into a large bowl and make a well in the centre. Whisk together egg, salt and 1/4 cup water. Pour into flour well. Mix together, adding additional water until the mixture will stay together in a ball. (You may need more or less then 1/2 cup, use your discretion. Keep in mind that you do not want it to be sticky.)
  2. Knead the dough until it becomes smooth and pliable.
  3. Let rest for 30-60 min. (This is so the gluten can relax. The longer it sits the easier it will be to roll out)
  4. Divide dough in half. Keep one half covered while you roll out the other one on a surface lightly coated with cornstarch (if you use flour it may toughen it up). Roll out as thin as you possibly can.
  5. Cut into 3.5 inch squares (You should be able to get approx. 12 wonton wrappers out of each half).

Makes: 24 wonton wrappers

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What are you favourite uses for wonton wrappers?

All About Eggs

By Cheri in Ingredients 15 Comments Tags: , ,

I eat eggs for breakfast pretty much every morning. Eggs and toast. It’s what I do. I like them every way imaginable. But, when I was a kid I was a little pickier. Whenever my mom would make scrambled eggs I imagined all the shapes to be teeny tiny animals. How could my Mom possibly expect me to eat a teensy weensy lamb or puppy? I was horrified and it took me a little while to get over it. Although, I didn’t have any trouble eating actual animals (I’m talking chicken and ground beef here, not puppies and lambs), but I just couldn’t get down those mini make believe ones. (In my defence, they were whole animals that were still alive, in my little active imagination.)

Over the course of time I have gotten over my fears and have come to see eggs for their full potential, picking up some useful tips along the way. I thought I would share some with you, incase you have any egg fears of your own that you are needing to get over. :)

  • To more easily remove the shell when boiling eggs add a good amount of salt to the water. The salt helps the egg whites to firm up faster and therefore stay more separate from the shell. (Also, if you happen to crack an egg as you put it in, this will help the white to seal up the crack faster)
  • Over-cooking a hard-boiled egg results in a greyish green ring around the outside of the yolk. To avoid this when you are wanting your eggs to look pretty, chill the egg in cold water immediately after cooking. (The grey ring is not bad to eat, it is just unappetizing to look at)
  • If you have some boiled eggs in the fridge and you can’t remember which ones are cooked and which ones aren’t, just give them a good spin. A hard boiled egg will spin like crazy and a raw egg will only spin a couple of times.
  • When baking, it is best to use large eggs. And, a good way to judge whether your eggs should be used straight out of the fridge or should be at room temperature is based on the butter. If the butter in the recipe is supposed to be cold then the eggs can be too, but if the butter is supposed to be room temperature or warmer then the eggs should be room temperature as well.
  • When a recipe calls for eggs to be whipped they should be at room temperature for maximum volume.
  • To warm eggs quickly to room temperature, place the eggs (shell on, of course) in a small bowl and cover them with steaming hot tap water. Let them sit for a couple of minutes until no longer cold to the touch.
  • Not sure how old the eggs are in your fridge? An easy way to tell if an egg has gone bad is to drop it gently into a cup of water. If it floats, throw it in the trash.
  • The last and most important one: Scrambled eggs are not living, breathing miniature animals.

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Interesting fact: The egg carton was invented to solve a dispute about broken eggs between a farmer and the owner of a Hotel. Joseph Coyle from British Columbia was the smarty-pants behind that one.

Anyone else have any awesome tips about eggs they would like to add?

And, the age old question that must be asked. What do you think came first: the chicken or the egg? :)

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