Croccantini Alle Erbe Da Giardino

 aka Garden Herb Crunchies

I don't like wasting good bread, especially when it is an expensive loaf of organic, whole-grain bread. When I had more bread than we could use, I turned it into something even better: homemade croutons.

I call these Garden Herb Crunchies because they are crisp, savory, full of rosemary and garlic, and far too easy to eat straight from the bowl.

They are wonderful on salads and soups, especially homemade tomato soup.

Ingredients

• 5 cups dried bread cubes or cut shapes (I used Naked Organic  - Great Seed bread, but feel free to use what you have)
• ½ cup olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1–2 cloves fresh garlic, minced
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground tri-color peppercorns

Make the Rosemary-Garlic Oil

Place the olive oil, rosemary, and garlic in a small saucepan.

Heat on medium low heat until the garlic begins to bubble, stirring constantly. Turn down heat and warm over low heat for about 5 minutes, allowing the rosemary and garlic to infuse the oil. Do not let the garlic brown or it will become bitter.

Remove from the heat and let the oil sit for another 13 - 15 minutes. Strain off the rosemary and garlic, to have infused oil. Toss the strained off rosemary and garlic. 

Make the Crunchies

Place the dried bread in a large bowl.

Pour the rosemary-garlic oil over the bread and toss until the pieces are well coated. Sprinkle with the sea salt and freshly ground pepper and toss again.

Spread the bread pieces in a single layer on a baking sheet.

Bake at 350°F for 15–20 minutes, tossing once or twice during baking. Begin checking around 12–15 minutes. The goal is crisp, crunchy croutons without over-browning them.

Let the Garden Herb Crunchies cool completely before storing.

Storage

For short-term use, store them in an airtight container.

For longer storage, cool them completely, then package and vacuum seal and freeze. They are ready to pull out whenever you make soup or need a little crunch for a salad.

A Little Garden Goodness

I used fresh organic rosemary from my garden, along with organic garlic, organic olive oil, pink Himalayan sea salt, and freshly ground tri-color peppercorns.

The bread can be whatever you have available. Whole-grain breads make especially hearty, flavorful Crunchies.

And don't be afraid to cut some of them into fun shapes before baking. Hearts, stars, flowers, and other little shapes make a simple bowl of croutons much more fun.

One warning: Don't stand there eating them while they cool. They are remarkably difficult to eat just one of.

 

 

Garden Fresh Creamy Tomato Soup

Homemade Tomato Soup made with garden fresh or canned tomatoes, in under 30 minutes. Creamy, easy to make and delicious! 

 Ingredients

• 4 tablespoons olive oil or butter (butter elevates!)
• 1 large red or yellow onion, diced
• 1 cup carrots, thinly- sliced 
• 1/2 cup celery, diced 
• 2 garlic cloves, chopped  
• 1 red bell pepper (optional)
• 2 lbs fresh tomatoes (alternatively, one, 28-ounce can of San Marzano Tomatoes)
• 1 cup water plus 1 Knorr Chicken bouillon cube or One cup Organic Chicken Stock. If you use broth or stock you may need to add more salt.
• 2 tablespoons sugar, honey,  or maple syrup  
• 1 teaspoon Pink Himalayan Sea salt or table salt (Sea Salt is smoother)
• 1/2 teaspoon fresh ground pepper (multi-color pepper corns lift the flavor)
• 10–15 fresh basil leaves
• pinch cayenne 
• 1/2 cup heavy cream

Optional Add-ins and Garnish

• Add in chunks of tomato to add texture and heartiness. 
• Garnish with chiffonade cut Basil ribbons.
• Garnish with Cherry or Grape tomato halves. 
• Garnish with croutons.
• Garnish with Sour Cream 

Instructions

1. Heat butter in a Dutch oven over medium-high heat. Saute onions and celery until softened, about 3-4 minutes. 
2. Lower heat to medium, add carrots and saute 3-4 minutes more until onions are golden and fragrant.
3. Add garlic and saute 1 minute. 
4. Add the tomatoes, water & chicken bouillon, choice of sweetener, salt and pepper.Stir, increase heat and bring to a simmer, cover, then lower heat to low, so it’s gently simmering.  Simmer 10-15 minutes until the tomatoes have broken down and carrots are tender. Remove from heat.
5. Add the basil leaves
6. Use an immersion blender, to blend the soup.  Or use a blender, then return to the pot.
7. Stir in the cream.
8. Add a little pinch of cayenne.
9. Taste and adjust salt and sweetener, 
10. Serve in bowls with basil ribbons, croutons, sour cream, or fresh little tomatoes (halved).

STORE: 

• Soup will store up to 4 days in the fridge.

• If you want to freeze, do not add the cream until reheating, to avoid graininess. Soup will freeze for winter in wide-mouth canning jars with 1-inch headroom (for expansion).

 

Creamy Chicken Noodle Soup

 

This is a yummy, comfort food supper. 

INGREDIENTS

·        ¼ cup unsalted butter

·        1 yellow onion, diced

·        3 carrots, peeled and sliced, I use a Crinkle slicer

·        2-3 ribs celery, diced

·        3 cloves garlic, minced

·        2 teaspoons finely chopped fresh thyme leaves

·        ¼ cup all-purpose flour

·        ¼ teaspoon Knorr Chicken bouillon in ¼ cup water or Kirkland Organic Chicken Broth

·        8 cups chicken stock / Kirkland Organic Chicken Broth, or 8 cups water with 3 Tablespoons Knorr Chicken bouillon

·        1 bay leaf

·        Pink Himalayan salt and freshly ground Multi-color pepper, to taste

·        4 cups leftover shredded rotisserie chicken

·        Half a 1lb package of Fettuccine noodles broken in 4ths or 2 cups wide egg noodles 

·        ½ cup heavy cream

·        ½ cup frozen green peas

Optional: 

 

- Add a handful thin spaghetti to the fettuccine. 

- Garnish with fresh parsley. 

 

I prep all of the ingredients before I begin to cook. 

INSTRUCTIONS

·       Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

·        Stir in garlic and thyme until fragrant, about 1 minute.

·        Whisk in flour until lightly browned, about 1 minute.

·        Stir in wine, scraping any browned bits from the bottom of the pot.

·        Stir in chicken stock and bay leaf; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.

·        Stir in chicken and pasta and cook until tender, about 10-12 minutes.

·        Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.

·        Serve immediately.  Enjoy!

Refrigerates Well.