recipe: thrifty crispies

homemade bread and croutons

Around the same time that I was reading Silverstone’s Kind Diet, Elli Metz was sharing her thoughts about Pollan’s In Defense of Food. Her post made me get up and check the label on my favorite store-bought bread. It didn’t have 32 ingredients, but it did have 16, most of which I couldn’t pronounce.

I decided to pull out my bread machine and we’ve been eating homemade ever since. When I bake bread in the oven, I use the Artisan Bread recipe and make small loaves. It’s too hot in my kitchen during the summer months to use the oven, and the bread machine makes such large loaves. It’s hard to finish it before it goes stale.

One day last week I made a big batch of hummus and realized I had nothing for dipping. Then I thought: stale end of bread = croutons! I made mine really big and now I’ve also eliminated store-bought pita chips for snacks.

Thrifty Crispies (or just really big croutons)

Preheat your oven to 350 degrees F.

Using a serrated knife, cut that stale hunk of bread into dipping-sized pieces. Watch your fingers! Depending on how much bread you have, put 1-2 tablespoons of olive oil in a bowl and add some seasonings. I use a little salt, pepper, garlic powder and onion powder. Add the bread to the bowl and toss until lightly coated.

Place them single layer in a baking pan or cookie sheet and bake for 6-8 minutes. Stir once and then bake the other side for 3-4 minutes. The time will depend on how big you cut your pieces. Don’t let them burn!

Cool and store in an air tight container.

These don’t last very long in our house. I like them with hummus, but my husband and daughter snack on them straight out of the container.

thrifting: I got my first bread machine on freecycle. It was a little dusty, but with some elbow grease, it cleaned up nicely. Plus, it was free! My current machine came from a garage sale and was a little pricey relatively speaking, but it matches my kitchen appliances. You can usually find them “as-is” at the thrift store for around $10.

mixing bread bags and wool with crochet

A long time ago I started to crochet a tote out of plastic grocery bags. I thought it would be a good way to keep the bags out of the landfill. It wasn’t fun. The plastic was sticky and it hurt my wrists. Then my recycle guy started accepting the bags for curbside pick up. That was the end of the guilt and the project.

The past few weeks, I’ve been taking a hard look at what we put in the trash. Was there anything else I could possibly recycle? Tea bag envelopes? Receipts? Bread bags?

I did some investigating and my recycling guy only accepts newspaper, dry cleaning and grocery bags. If I can’t put them at the curb, what else can I do with them? I know others have crocheted them just like grocery bags, but when I tried, they kept breaking. Plus, I’d need to eat a lot of bread to make anything substantial. Then I got an idea. What if I cut really thin strips and held them along with something else?

crochet bread bag and wool

I am totally loving this! I’m using recycled sweater yarn that has a bunch of knots. The plastic hides the yarn imperfections and the yarn keeps the plastic from breaking. If the plastic does break, the yarn holds the “fabric” together.

This is so much easier on my wrists! And check out the pretty colors! Not bad for some plain old gray recycled yarn.

crochet bread bag and wool

So far I’ve used bread and tortilla bags. I’ve also got a salad bag to throw into the mix. I’ll keep you posted on my progress!

recycle and reuse: I love thinking of new things to knit and crochet. The yarn is from my first attempt at recycling sweater wool. This is a good project for both frugal and green crafters!

a healthier amish friendship bread recipe

mini loaves

A few months ago, a friend gave me some Amish Friendship Bread starter with this recipe. I made a few loaves for us, then I kept the next batch of starter and made a bunch of loaves as Christmas presents for friends. I really like this bread and have been storing the extra starter in the freezer so I can make more. Now it’s becoming an every day snack instead of a treat, so I had to adjust the recipe to make it a little bit healthier. The result is definitely not as sinful as the original, but it’s still pretty darn tasty!

1 cup amish friendship bread starter
3/4 cup egg substitute
1/2 cup applesauce
1/2 cup pumpkin puree
1/2 cup skim milk
1 cup sugar
2 tsp cinnamon
1/2 tsp vanilla
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp (kosher) salt
1 cup unbleached white flour
1 cup whole wheat flour
1/2 cup chopped craisins
1/2 cup mini chocolate chips (optional)

• Preheat oven to 325 degrees.
• Spray 2 medium loaf pans or 4 mini loaf pans with light olive oil.
• Combine ingredients.
• Pour the batter evenly into the pans.
• Bake for 45-60 minutes until wooden toothpick comes out clean.
• Cool for 5 minutes and turn onto a backing rack to finish cooling.

What I changed: Swapped real eggs with egg substitute to cut out some cholesterol. Swapped oil for pumpkin puree (pumpkin is a super food!) Used skim milk and swapped 1 cup of white flour for whole wheat. Skipped the instant pudding. My original recipe had you dust the greased pan with sugar. Skipped that step, as well. I also ignored the “Don’t use anything metal” warning in the recipe and threw all of these ingredients in my big blender. It really speeds up the whole process, plus it’s easy to pour and clean up.

Some other starter tips: If you are using a ziploc bag, it’s ok to let the air out after a few days to avoid a starter explosion. (Yes, this really happened to a friend of mine!) It’s not the end of the world if you can’t mix ingredients or bake on the exact day. I’ve kept starter in the refrigerator after day 10 for a few weeks and it turned out fine. I’ve even put it in the freezer for future use. As long as it doesn’t turn weird colors, it will be fine. And speaking of the freezer, the bread freezes very well. I usually make the mini loaves and freeze the extra ones as soon as they have cooled.