6 slices regular, gluten-free, or low-carb bread (fresh or day old), crusts trimmed and cubed
3 tablespoons melted butter or olive oil
1 teaspoon garlic powder and a pinch of salt OR 1/2 teaspoon garlic salt
1 teaspoon dried parsley flakes
Preheat oven to 300 degrees. Mix melted butter, garlic powder/salt, and parsley flakes until garlic powder is dissolved and mixture is clump free. Toss butter mixture with cubed bread in a medium bowl until cubes are evenly coated. Spread coated bread cubes on a cookie sheet in a single layer. Bake for 15 minutes and check to see if they are dry, crispy, and golden brown. Stir the croutons around and bake for an additional 15 minutes until done. Store croutons in air-tight container or ziplock bag. Enjoy!
It could have been my overeager oven, but 15minutes was enough for my batch of croutons-- I put it in for 20 minutes and some of the croutons were burnt. I also used a garlic-salt-parsley mix (bottle of dried herbs from Safeway) which we had lying around, and it would have been much easier if I had just drizzled the olive oil over the cubed bread and sprinkled the herbs over the bread without mixing them in a bowl because the mixture never really came together (it was still pretty discretely olive oil and herbs even after stirring wildly for a couple of minutes) AND it was really hard to pour evenly over the bread.
The recipe is ridiculously easy and SO yummy!! I used it in my Caesar salad today and it was 2000x better than the SF Soup Company's croutons because I like my croutons to be quite garlicky and I compensated for that appropriately (I stirred in 1 teaspoon of the herb mixture, then lightly sprinkled some more herbs over the bread)
Moral of the story: COLLEGE STUDENTS, TRY THIS! It totally improves your quality of life. Plus it gets rid of all our bread (because you use 6 slices of bread--and I used the cheapo Safeway white enriched bread nonsense that is cheap enough for college students to afford-- and that is literally enough for like 3 salads at most) and if you freeze the baked croutons, they last FOREVER AND EVER.
p/s My risotto experiment was a success(-ish). I need to buy some legit parmesan- I stirred in one Kraft American cheese single which will definitely make cheese purists roll over in agony. But it was surprisingly easy for a dish that you pay ridiculous money for in restaurants! Next time I want to stir in some cream and mushrooms mhmm.
This weekend was such a DOMESTICATED weekend. And pretty fun because Berkeley was like 27C today so we went out to Memorial Glade to tan and do some reading (Gertrude Stein in the sun...not the best idea. But I got through it some how!!) Okay back to Shakespeare meh