Thursday, October 7, 2010

ghostly bento snack & crouton recipe

OoooOOoooo! {creepy (but not too creepy) ghost howls}

BOO! Ghostly snack bento for my little girl:
ghostly bento boo!

- Homemade ghost-shaped croutons
- the Evil Eye (yummy foil wrapped chocolate)
- bologna roll-ups
- colby jack cheese cubes
- raspberries

Some people asked for my crouton recipe. I don't really have a crouton "recipe". Most of my "recipes", if you haven't already discovered, are mainly me coming up with something that seems to work fairly decently. But are not to be taken too seriously. "Recipe" sounds serious. Me? I am not serious. I just find stuff to eat and ramble about how it happened to come together. ;-)

With that in mind, this is how I make croutons.

1. cut your bread.

Any bread will do, but older starting-to-get-too-hard bread works great. I used old sandwich rolls/hoagie rolls for this batch.

You can use cookie cutters or just cut with a knife into cubes. Whatever suits you.

2. put stuff on the bread.

I put a few tablespoons of extra virgin olive oil in a ramekin, add in some dashes of garlic powder and garlic salt and put it in the microwave for about 15 seconds. And then I stir it around and zap it again for about 15 seconds. And I let it sit awhile....however long...until it seems the oil is diffused with the garlicky yumminess.

3. place bread pieces on baking sheet.

4. using a silicone brush, "paint" the garlic oil all over the bread pieces.

Alternatively, you can just jumble everything into a big tupperware type container and shake it all around. But then you have a really oily bowl to wash out.

You can also drizzle the oil mixture over the bread if you want. Whatever works for you!

Add whatever seasoning you like. Sometimes I add fresh cracked pepper and parmesan. Yum! But garlic is a must. Garlic = deliciousness.

5. put in a 350 degree oven for about 15 minutes.

6. check, keep checking, to make sure you pull them out when you get the desired level of crispiness.

7. When done pull from oven and cool on racks.

When completely cool, store in airtight container. Preferably not a tupperware container because they won't stay crispy in those. A metal one works best. A ziploc works better than tupperware too. I don't know why, but it's true. They get soft and squishy in tupperware.

I pulled my Halloween batch out of the oven too soon. These should have been left in to bake another minute or two. Still yummy though. :)
frightfully good croutons

And the business about scraps. Well, for goodness sakes, bake those ones up too. They are perfect for salads.
crouton scraps

The scrap batch turned out perfectly.


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Dunn Family said... [Reply to comment]

So cute Melissa!! I am going to try making some tonight :)

Mom_Of_Three said... [Reply to comment]

CUTE bento and thank you for the "recipe". I will have to try those. Would be a nice change up from the crackers in the kids' lunches!

Shayne said... [Reply to comment]

I hadnt thought about making shape croutons , my daughter and my husband both will get a bowl of croutons (no salad ) and put ranch on them ..I like croutons , i like ranch ... but not together without salad lol , but im sure my daugther would get a kick out of these

Kelly Polizzi said... [Reply to comment]

thats awesome, thanks for sharing. i want to give that a try so bad!

silvia Navarro said... [Reply to comment]

me ha gustado mucho el post!!!


karen said... [Reply to comment]

so cute !! we posted about your cute halloween post on our website - :) (hope that's ok with you !!)

Angela said... [Reply to comment]

Where did you find the pumpkin dish holding the raspberries?

t said... [Reply to comment]

I just made a batch of leaf and pumpkin shaped croutons... delicious! Thanks for the recipe!

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