{"id":192412,"date":"2018-12-04T02:49:47","date_gmt":"2018-12-04T07:49:47","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=192412"},"modified":"2018-12-04T02:49:47","modified_gmt":"2018-12-04T07:49:47","slug":"old-stale-bread-transforms-into-croutons-that-top-this-soup","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2018\/12\/04\/old-stale-bread-transforms-into-croutons-that-top-this-soup\/","title":{"rendered":"Old stale bread transforms into croutons that top this soup"},"content":{"rendered":"
\"\"<\/a>
Use a chef’s knife to cut the bread into cubes (1\/2-inch to 3\/4-inch cubes are ideal). Toss the cubes with olive oil and some salt, and then spread them out on a rimmed baking sheet. (File Photo<\/a>: Carmen\/Flickr<\/a>, CC BY-NC-ND 2.0<\/a>)<\/figcaption><\/figure>\n

Don’t throw out stale bread. Seriously, don’t. Baguettes, sliced sandwich bread and even loaves of crusty white bread can be recycled into homemade croutons.<\/p>\n

Use a chef’s knife to cut the bread into cubes (1\/2-inch to 3\/4-inch cubes are ideal). Toss the cubes with olive oil and some salt, and then spread them out on a rimmed baking sheet.<\/p>\n

Bake them in a 350 F oven, stirring once or twice so they brown evenly, until crisp and golden brown, about 15 minutes. Once cool, the croutons can be stored in an airtight container for a week or so. Use them in soups or salads. Follow this recipe with your kids.<\/p>\n

GINGERY CARROT SOUP<\/p>\n

Servings 1-2 (Makes 2 cups)<\/p>\n

Prep Time: 10 minutes<\/p>\n

Cook Time: 30 minutes<\/p>\n

Prepare Ingredients:<\/p>\n

1 tablespoon vegetable oil<\/p>\n

8 ounces carrots, peeled and cut into 1-inch pieces<\/p>\n

1 (1-inch) piece fresh ginger, peeled and chopped<\/p>\n

1\/4 teaspoon salt<\/p>\n

1 1\/3 cups chicken or vegetable broth<\/p>\n

1\/3 cup milk<\/p>\n

Gather Cooking Equipment:<\/p>\n

Large saucepan with lid<\/p>\n

Wooden spoon<\/p>\n

Oven mitts<\/p>\n

Ladle<\/p>\n

Blender<\/p>\n

Dish towel<\/p>\n

1 or 2 bowls or mugs<\/p>\n

Start Cooking!<\/p>\n

In large saucepan, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Add carrots, ginger, and salt and cook, stirring occasionally with wooden spoon, until lightly browned, about 5 minutes.<\/p>\n

Stir in broth, increase heat to high, and bring to boil. Reduce heat to medium-low, cover, and simmer until carrots are very soft, about 15 minutes. Turn off heat and slide saucepan to cool burner. Use oven mitts to remove lid and let cool for 5 minutes.<\/p>\n

Use ladle to carefully transfer carrots and liquid into blender jar (liquid will be hot; ask an adult for help). Add milk. Place lid on top of blender and hold lid firmly in place with folded dish towel. Process until smooth, about 1 minute. Pour soup into bowls or mugs and serve.<\/p>\n

Ginger Prep:<\/p>\n

Use side of small spoon to scrape skin from one end of large piece of ginger. Peel away skin from about 1 inch of ginger.<\/p>\n

Use a chef’s knife to cut off peeled portion of ginger. Chop peeled ginger into small pieces.<\/p>\n

\u2014\u2014\u2014<\/p>\n

Nutrition information per serving: 142 calories; 72 calories from fat; 8 g fat (1 g saturated; 0 g trans fats); 4 mg cholesterol; 435 mg sodium; 15 g carbohydrate; 3 g fiber; 7 g sugar; 4 g protein.<\/p>\n

\u2014\u2014\u2014<\/p>\n

For more recipes, cooking tips and\u00a0ingredient\u00a0and product reviews, visit https:\/\/www.americastestkitchen.com<\/a>. Find more recipes like Carrot and Ginger Soup in \u201cThe Complete Cookbook for Young Chefs .\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

Don’t throw out stale bread. Seriously, don’t. Baguettes, sliced sandwich bread and even loaves of crusty white bread can be …<\/p>\n","protected":false},"author":44,"featured_media":192413,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[],"class_list":["post-192412","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","mauthors-americas-test-kitchen","mauthors-the-associated-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/192412","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=192412"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/192412\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/192413"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=192412"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=192412"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=192412"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}