Friday, January 16, 2009

Homemade breadcrumbs ... yum!

Today Friday Food Find is a little bit about reducing waste and a little bit about healthy choices. As mentioned earlier, we have limited the amount of preservatives in our diet. One thing we are careful about buying is bread. So many breads have preservatives to help maintain their shelf life. But there are many brands out there that are preservative free and readily available. Two of our favorites that we can easily find locally are Alvarado St and Rudi's Bakery. This bread is bit on the expensive side, so I really like to get my money's worth. One way I do that is to save the ends that are generally thrown away as "the undesirables". I keep them in the freezer or refrigerator and periodically throw them into the food processor or blender (if using the blender -be sure to just blend a little bit at a time & tear up the pieces a bit). I preheat my oven to about 350. I lay out the breadcrumbs on a cookie sheet, add some Italian seasoning, salt and pepper - sometimes some garlic and toss the tray into the oven for a few minutes (15 minutes) until lightly browned and toasty.
These homemade breadcrumbs are so easy to make and will seriously make your recipes which call for breadcrumbs that much better. I have made eggplant rollitini, chicken cordon bleu, meatballs and breaded chicken cutlets and the taste is so much better than any store bought breadcrumbs. Even if you are not worried about the preservatives in your bread, it's a great way to use up the ends of any brand of bread rather than throwing them out. Of course if your one to feed the ends to the birds, please apologize to your backyard feathered friends in advance for me.

Also, wanted to share this excellent Forbes.com article regarding the wide spread implications of the CPSIA.

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