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Making Your Own Croutons in the Microwave is Awesome

February 10th, 2010 · 2 Comments · cooking, fambly, tutorial

Thursday evenings are family dinner night at our house.  Most Thursday afternoons my mom (aka Grammy) picks up Patrick from school, and they arrive at our house by about 4:30 pm.  This gives us lots of time for homework, sharing magazines we’ve read over the past week, and also preparing dinner.

Last Thursday’s dinner included a side salad (fresh greens from here), and somehow Mom and I got to talking about making our own croutons.  (Perhaps because I’d collected the heels of the two loaves of bread I’d made in my newly rediscovered bread machine.)  As we were talking, Mom said “I wonder how making croutons in the microwave works?  I’ve heard that’s good.”  My reaction was “Gross!  How would that be good?  Wouldn’t they be chewy?”  So I turned where I always do for answers– to the interwebs and the Googly machine.  And after some research, I learned that I owed Grammy an apology because making your own croutons in the microwave is awesome.

It’s easy and you should try it right now:

1. Find a shallow microwave safe dish.  I used my trusty Pyrex pie plate.

2. Melt about 2 Tablespoons of butter in the bottom of the dish.  Or try olive oil.  We made a batch with each and enjoyed the butter ones better, but you might like olive oil ones better!

3. Cut a piece or two of bread into 1/2 inch cubes (approximately).  My bread slices are a bit bigger than the ones from storebought bread, so one slice works great.  Or try a hotdog bun if you’ve got one that’s gone stale.

4. Add about 1 teaspoon of seasoning to the melted butter or olive oil.  Be sure to mix it well.  I used Penzeys Sandwich Sprinkle, but you could use any combination of spices you like and have on hand.

5. Stir in bread cubes and microwave for one minute.  Stir.  Microwave another minute.  Stir.  Microwave one more minute.  Stir.  Then let cool.

6. Put them on top of your favorite greens and enjoy!

A couple of more notes:

I think these are even better the next day, so if you think of it ahead of time, make some before you are ready to eat them.  When they’ve cooled, store them in an airtight container.  I use a glass canning jar, but that’s mostly because I have so many of them around here and am trying to justify my “collection” to Big Boo.

Keep buying fresh greens because you’re gonna need to keep the crouton delivery system running.


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