Crazy Garlic Croutons

When a recipe says "broil for about one minute" it does not mean "broil and have a smack-talking session with your sister on iTunes messenger". It pays to actually follow the directions or else the results turn out a bit like this:


Sad face, right? Maybe that's what I get for talking smack? Ugh.

Regardless of the reason, it's never fun burning food~ especially when it's your first attempt at the recipe. Luckily I was just making croutons, so I won't cry over it.

A few days ago I made Fennel, Garlic and Potato soup and decided to add croutons inspired by croutons I saw on How Sweet It Is. I didn't have any stale bread lying around so I used some packaged croutons I had already. Resourceful right? Right!

These croutons were divine. Incredibly flavorful without overpowering the tastiness of the soup. This is the sort of recipe where you make and extra handful or so because you know you will be munching on them before they make it to the soup.


Ingredients:
One good handful of croutons
3/4 tablespoon of butter
garlic powder
If you are using a nonstick pan you will need a wooden spoon (or a utensil that won't hurt the pan).
If you are using any other type of pan you'll need a whisk.

Set oven to broil, and line a pizza pan (or your favorite baking pan) with tin foil. Add croutons and set aside.


Melt butter in the pan on medium heat. Stir until the butter bubbles and starts to turn brown. While stirring, dump however much garlic powder you want (I think my "dump" equaled about 2/3rds tablespoon). Keep stirring until the garlic is incorporated into the butter. Pour butter mixture over croutons, mixing it around if necessary to coat all pieces.


(This is a terrible picture. Sorry but I just couldn't get a good snapshot of the butter in the pan.)

Broil for about one minute, or until golden brown. Nibble on a few once they are cool, and the top your soup, salad, anything really, with the rest.




There is quite a bit you could do with this recipe. Add Sriracha sauce, red pepper flakes, or chives. Really whatever combination you like with garlic would work here. Speaking of which, what is your favorite thing to pair with garlic?

Knitted Ewok Hoods

Yub yub!


I am pretty darn psyched to be able to say I have finished/completed/dominated TWO knitting projects! The pattern is Burton the Bear by Heidi May at The Velvet Acorn. Isn't it just adorable?!?!!

This was such an easy knit! It might have taken me five or six hours at most for each one. I had to tweak the cowl part of the pattern quite a bit because I wanted it over my shoulders and not just around my neck. Each of these took four skeins of Lion Brand Hometown USA yarn.

Hopefully on Monday I'll be able to teach my favorite lady friend how to make one one. Yay for knitting dates!

Are there any projects/crafts/etc that you are excited about?

Vegan BLT

As long as I can remember, I have always had trouble breathing at night. Maybe I had trouble breathing all day but only noticed it at night. Either way, I saw quite a few doctors and specialists and they all said nothing was wrong with me. So for the last (almost) 3 decades, I've just dealt with it. Not long after we went vegan I noticed slowly my breathing was getting better, and when we stopped being vegan the problem came right back.

Realizing now that the problem was cow dairy, I am trying to take it out my diet. In every way I can except cheese, anyways. I can trade cow milk for almond milk. I have found so taste many non-dairy alternatives or substitutes for everything but cheese. While I'm not going 100% dairy free, I'm doing my best to go 75% dairy free. My sisters are calling me a "convenient vegan". I guess it's true.

In my search for good food without dairy in it, I was introduced to Dave's Killer Bread. After trying a few different types out, we discovered Good Seed, which we like the best. This stuff is a bit more expensive than the grocery store brand but it's well worth every penny.

It's especially worth it when you make amazing delicious sandwiches like BLT's.


To be honest, this was more of a "TAT" because I used Smokey Maple Bacon flavored Tempeh instead of bacon and arugula instead of lettuce. IT WAS SO GOOD! I was completely surprised. Tempeh was something I heard a lot about but never found in a store, until I found this stuff. It looks kind of like sliced almonds glued together but once I fried it up tasted very similar to bacon. I will definitely be buying it again. Mmm!


Ingredients:
Dave's Killer Bread: Good Seed
3-4 slices of Smokey Maple Bacon Tempeh
Tomato
Arugula
Vegenaise
Extra Virgin Olive Oil

In a pan pour a little EVOO and fry tempeh. I believe the directions say a few minutes on each side. Personally I like my bacon a bit on the extra crispy dark so I cook mine for a few more minutes than recommended. Toast bread, put a little Vegenaise on one slice, then pile everything on and enjoy!!

Has anyone else ever tried Tempeh before? What do you think about it? Do you have any recipes using it you would recommend?

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