In this time of uncertainty, there's one thing that is certain. Mom's everywhere will be asked, "What's for dinner?" If I've heard it once, I've heard it 100 times already this summer and I sure hope my blog is a resource for some of you when you hear that cry.
When the kids are buzzing around the kitchen and my I need inspiration I "shop the kitchen" to get the start for meals. Do I have a lean protein in the freezer? How about leftover veggies or salad makings? Take what you have and then dive into your seasonings and herbs and let inspiration be your guide.
The other evening when I was shopping the kitchen I saw a half eaten loaf of bread that was going stale. One thing that I like to do is take bread, cube it, and make croutons. To do this, you'll need to spread them out on a baking sheet, drizzle them with olive oil, and I like to add Penzeys Sandwich Sprinkle but you can use your favorite seasoning such as an Italian seasoning mix.
When they are crispy, remove them to cool and store in an air-tight container or zip top bag. Use them in soups or salads. They'll last about three days or for several weeks in the freezer.
This recipe pairs well with my Monastery Soup which is a huge hit on a rainy day. Enjoy!