Category: Recipes

Combating Food Waste: Creative Ways to Repurpose Stale Bread

Recently, I tuned into a podcast about food waste. It was originally in Swedish and, for those of you interested, here’s the link. The podcast was laden with statistics on the sheer amount of food we carelessly discard and the resultant carbon footprint. It’s essential to be aware of these numbers, but they can be overwhelming to grasp.

What resonates more with me, especially as someone who grows her own food, is the labor and potential nourishment lost. Someone cultivated the food we discard. If you, like me, have dabbled in farming or gardening, you know that every harvest holds value beyond monetary terms.

Decades ago, Swedes farmed for sustenance. Every slice of bread mattered – wasting even a crust felt like a sin. Each potato harvested signified food for families during the harsh winter and spring. Essentially, every morsel meant life. During the 19th century, when crops failed in Sweden, people migrated to distant lands, primarily the USA, to save their children from starvation. Today, most of us farm for pleasure, save for professional farmers. We live in a society accustomed to abundance. Supermarket aisles overflow with produce, and seasonal fruits and vegetables are available year-round. If my crops fail, I can simply buy food. This luxury has sadly made us undervalue the worth of food.

Bread is one item that often gets tossed out. Understandably, fresh bread trumps old, stale loaves. So, the old bread remains in the bag, getting overshadowed by the newly bought or baked ones, and eventually molds, leading to its inevitable disposal. Does this sound familiar? It’s relatable, but not justifiable.

But what can be done? Eating stale bread just for the sake of reducing waste might not be a long-term solution. The answer? Let’s transform that stale bread into delicious dishes!

Below, I’ve compiled some scrumptious recipes to make the most out of your old bread. Check out the links and find what appeals to you. And if you discover a favorite or have additional tips, share them in the comments. Together, let’s reduce food waste, one crust at a time!

  1. Croutons
  2. French Toast (or “Poor Knights” in Swedish)
  3. Breadcrumbs

Wishing you deliciousness, Amanda

Cover image by Rachel Claire.

Breadcrumbs

Perfect for: Coating, binding, or topping various dishes.

Ingredients:

  • Stale bread
  • Optional seasonings (e.g., garlic powder, dried herbs)

Instructions:

  1. Preheat your oven to 150°C (300°F).
  2. Break or cut your stale bread into chunks and spread out on a baking sheet.
  3. Dry in the oven for about 10-15 minutes, but don’t let them brown.
  4. Remove from the oven and let cool.
  5. Once cooled, place them in a food processor or blender.
  6. Pulse until you get the desired breadcrumb consistency.
  7. If you wish, add in your preferred seasonings and pulse a few more times to mix.
  8. Store in an airtight container.

Remember, this recipe is a guideline. Feel free to adjust it to your personal taste or to accommodate the ingredients you have on hand. Enjoy!

Looking for more ways to utilize stale bread? Check out our other inventive recipes that breathe new life into leftover loaves and transform them into culinary delights!

//Amanda

Cover image by Karen Laårk Boshoff. The image is a serving suggestion.

French Toast (or “Poor Knights”)

Perfect for: A hearty breakfast or brunch treat.

Ingredients:

  • Stale bread slices – 4 to 6 slices
  • 2 large eggs
  • 2 1/4 dl (1/2 cup) of milk
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of ground cinnamon
  • 2 tablespoons of butter for frying
  • Maple syrup or powdered sugar for serving

Instructions:

  1. In a mixing bowl, whisk together eggs, milk, vanilla extract, and ground cinnamon.
  2. Heat a skillet or frying pan over medium heat and add butter.
  3. Dip each slice of stale bread into the egg mixture, ensuring both sides are soaked.
  4. Fry each side of the soaked bread slices in the buttered skillet until golden brown.
  5. Serve hot with fresh fruit och berries, jam, maple syrup or a sprinkle of powdered sugar.

Remember, this recipe is a guideline. Feel free to adjust it to your personal taste or to accommodate the ingredients you have on hand. Enjoy!

Looking for more ways to utilize stale bread? Check out our other inventive recipes that breathe new life into leftover loaves and transform them into culinary delights!

//Amanda

Cover image by Antoni Sckraba. The image is a serving suggestion.

Croutons

Perfect for: Adding a crunchy element to soups and salads.

Ingredients:

  • Stale bread (any kind) – roughly 3 cups when cubed
  • 3 tablespoons of olive oil or melted butter
  • 1 teaspoon of garlic powder (optional)
  • Salt to taste
  • A pinch of dried herbs (like rosemary or thyme) – optional

Instructions:

  1. Preheat your oven to 190°C (375°F).
  2. Cut your stale bread into 1-inch cubes.
  3. In a large mixing bowl, combine olive oil (or melted butter), garlic powder, salt, and dried herbs.
  4. Toss the bread cubes in the mixture, ensuring each cube is well-coated.
  5. Spread the coated bread cubes on a baking sheet in a single layer.
  6. Bake in the preheated oven for 10-15 minutes or until golden brown and crispy, turning halfway for even crisping.
  7. Let cool and store in an airtight container.

Remember, this recipe is a guideline. Feel free to adjust it to your personal taste or to accommodate the ingredients you have on hand. Enjoy!

Looking for more ways to utilize stale bread? Check out our other inventive recipes that breathe new life into leftover loaves and transform them into culinary delights!

//Amanda

Cover image by Katana. The image is a serving suggestion.

Pickled Summer Zucchini: A Refreshing Addition to Any Dish

Treat your palate to a burst of summer flavors with our delightful pickled zucchini recipe! Perfectly light and refreshing, this concoction serves as an impeccable accompaniment to grilled delights, hearty stews, or even as a zesty sandwich topping. The magic of this recipe lies in its adaptability; while our version is infused with white pepper and parsley, you’re free to let your imagination run wild. Dreaming of a spicy kick? Add ginger and chili. Craving a more aromatic experience? Dill, mint, or lime can be your go-to additions. If zucchini isn’t your thing, simply swap it out for cucumbers and you’re good to go!

Ingredients:

  • Fresh Zucchini
  • White Vinegar
  • Sugar
  • Water
  • Parsley
  • White Pepper

Instructions:

  1. Prepare the Pickling Solution: Begin with a classic 1-2-3 mixture:
    • 1 part white vinegar (12% concentration)
    • 2 parts sugar
    • 3 parts water
    Depending on the amount of zucchini you have, make enough pickling solution to cover them when placed in your chosen storage jar.
  2. Cooking the Solution: Combine the ingredients in a pot and simmer on low heat. Once the sugar has dissolved completely, your solution is ready. Allow it to cool.
  3. Prepping the Zucchini: Slice your zucchini uniformly and place them in a jar with an airtight seal.
  4. Herb Infusion: Finely chop or distribute the parsley – the amount is entirely up to your preference.
  5. Assemble: Season the cooled pickling solution with white pepper. Pour it over the zucchinis, ensuring they’re completely submerged.
  6. Patience Pays Off: While you can savor the pickled zucchini immediately, allowing them to sit overnight or for a couple of days truly enhances the flavors.

For extended shelf life, consider sterilizing your jar before adding the ingredients.

Whether you’re setting up a summer barbecue or prepping a cozy winter dinner, this pickled zucchini promises to be a star accompaniment. Dive into more culinary adventures by exploring our recipe collection!

Craving more zucchini delights? Dive into our delectable summer stew recipe!

Seeking a moment of calm? Embrace mindful eating. Grab a slice of zucchini and embark on this transformative journey with our guide!

Bountiful Harvest Lentil and Zucchini Stew: A Fresh Summer Recipe

As the summer sun blesses our gardens, we find ourselves overwhelmed and filled with gratitude for the bounty that comes our way. Especially zucchinis! They seem to grow overnight, and what better way to celebrate this generous veggie than in a hearty stew? This Lentil and Zucchini Stew encapsulates the spirit of the season and is the perfect way to savor our summer harvest.

Looking for more stew dishes?
Versatile Lentil & Zucchini StewAdapted from the pantry, inspired by life’s surprises
Red Lentil Stew with a Citrus Twist (Vegan)

Ingredients for Lentil and Zucchini Stew:

  • 1 yellow onion, finely chopped
  • 1-2 garlic cloves, minced
  • 1/2 cup (1 dl) lentils, washed and drained
  • 1 medium zucchini, diced
  • 2 ripe tomatoes, chopped
  • Salt, to taste
  • Pepper, to taste
  • A pinch of turmeric (gurkmeja)
  • A sprinkle of chiliflakes, adjust to your heat preference
  • Butter or olive oil, for sautéing

Cooking Instructions:

  1. In a pot, melt the butter or heat the olive oil over medium heat.
  2. Add the chopped onion and minced garlic. Sauté until translucent.
  3. Incorporate the lentils, stirring occasionally for about 2 minutes.
  4. Add the diced zucchini and chopped tomatoes to the pot.
  5. Season with salt, pepper, turmeric, and chiliflakes.
  6. Let it simmer on low-medium heat until the lentils are cooked through and the zucchini is tender.
  7. Adjust seasoning if necessary.
  8. Serve hot and enjoy the tastes of your bountiful summer harvest!

Tips to Make the Perfect Lentil and Zucchini Stew:

  • Freshly harvested ingredients always make dishes more flavorful. If you have a garden, use your freshly picked zucchinis and tomatoes for this recipe.
  • If you prefer a more liquid consistency, you can add vegetable broth.
  • Garnish with fresh herbs like parsley or basil for an extra kick of freshness.

Enjoyed this recipe? Leave a comment below sharing your experience! And if you’ve made tweaks to make it even better, we’d love to hear them. Don’t forget to share this recipe with your friends and family so they can also savor the flavors of the season!

Red Lentil Stew with a Citrus Twist (Vegan)

Unveil the flavors of fresh garden produce and the richness of lentils in this hearty and zesty stew. This dish is not only bursting with nutrition but also caters to your comfort food cravings. Whether you’ve had a long day at work or just need a quick dinner fix, this stew has got you covered.

Looking for more stew dishes?
Lentil and Zucchini Stew: A Fresh Summer Recipe
Versatile Lentil & Zucchini StewAdapted from the pantry, inspired by life’s surprises

Ingredients:

  • ½ leek, finely sliced
  • 2 medium-sized carrots, diced
  • 2 dl (approximately 0.85 cups) red lentils
  • 250 g (about 8.8 oz) crushed tomatoes
  • Water, as needed
  • 1 bouillon cube (choose vegetable or chicken based on your preference)
  • Chili flakes, to taste
  • Juice of 1 lime
  • Salt, to taste
  • Pepper, to taste
  • Butter or oil, for frying

Instructions:

  1. Preparation: Begin by washing your leek and carrots. Slice the leek finely and dice the carrots into even pieces. Rinse the red lentils under cold water until the water runs clear.
  2. Sauté the Veggies: In a large pot or skillet, heat the butter or oil over medium heat. Once hot, sauté the leeks and carrots until they begin to soften and the leeks become translucent.
  3. Simmer the Lentils: Add the washed red lentils, crushed tomatoes, and enough water to cover the ingredients. Crumble in the bouillon cube and stir everything together.
  4. Cook to Perfection: Bring the mixture to a boil, then reduce the heat and let it simmer. Cook until the lentils are tender, which usually takes around 15-20 minutes.
  5. Season & Serve: Once the lentils are cooked through, season your stew with chili flakes, freshly squeezed lime juice, salt, and pepper. Give it a good mix and taste, adjusting the seasonings if necessary.
  6. Dish Out: This versatile stew pairs beautifully with a side of your choice. Whether it’s fluffy rice, al dente pasta, crusty bread, or even boiled potatoes – choose what complements your palate.

Tips:

  • If you prefer a creamier texture, consider blending half the soup and mixing it back in.
  • Garnish with fresh herbs like cilantro or parsley for added freshness.

Tags: #ComfortFood, LentilStew, #QuickMeals, #GardenFresh, #VegetarianFriendly, #HeartyDinners, #ZestyTwist, #CookingWithSpices

Enjoy the burst of flavors and the comforting warmth of this delightful red lentil stew. Don’t forget to share your cooking experience in the comments below!

Quick, easy and delicious hot chocolate

2 teaspoons of sugar
3 teaspoons of cocoa
½ mug milk (I use oat milk)
½ mug of hot water

Optional topping:
whipped cream
cinnamon

Mix sugar and cocoa in a mug. Add the milk and stir.
Boil water in the kettle. Add the hot water.
Top with a little (or a lot) whipped cream and cinnamon.

ENJOY!

Shortbread cookies

200 g of butter
1 tsp vanilla sugar
1 dl caster sugar
4.5 dl wheat flour

Example of seasoning
Add cocoa to the dough
Add 1 tbsp ginger, 1 tbsp cinnamon, 1 tsp cloves, 1 tsp cardamom for gingerbread flavor
Brush the finished cake with cinnamon and cocoa that you mixed in a little water
Add saffron to the dough and roll the finished cake in chopped pistachios

Put all the ingredients in the food processor and process until it becomes a dough that can be shaped by hand. You can also mix the dough with your hands.
Let the dough rest in the refrigerator for about 30 minutes.
Set the oven to 175° C.
Take out the dough and make the shape you want. You can roll out the dough and press out shapes, roll the dough into a “sausage” and cut into pieces or make small balls that you press lightly on the sheet.
Bake the cookies in the middle of the oven for about 10 minutes.

Versatile Lentil & Zucchini StewAdapted from the pantry, inspired by life’s surprises

Whether it’s swapping ingredients based on what’s available in the pantry or tweaking the quantity to feed an unexpected guest, this is one recipe that celebrates flexibility in the kitchen. A confession: I had even meant to include pumpkin but, alas, I forgot! Embrace the art of using (and sometimes forgetting) what you have with this forgiving and delicious dish.

Looking for more stew dishes?
Lentil and Zucchini Stew: A Fresh Summer Recipe
Red Lentil Stew with a Citrus Twist (Vegan)

Ingredients:

  • ½ leek, sliced
  • 2 carrots, diced
  • 2 dl (approx. 0.85 cups) red lentils, washed
  • 250 grams (approx. 8.8 oz) frozen grated zucchini
  • A small handful of frozen parsley
  • Water or cooking cream (Note: I often go vegan on this!)
  • Chili flakes, to taste
  • Salt & pepper, to taste
  • Butter or oil for frying

Instructions:

  1. In a large skillet or pot, heat the butter or oil over medium heat.
  2. Add the leek slices and sauté until translucent.
  3. Incorporate the diced carrots and frozen parsley, continuing to fry until they develop a golden hue.
  4. Mix in the red lentils and grated zucchini. Monitor the moisture levels; if the zucchini doesn’t release enough water, add some water or cooking cream. Allow the lentils to simmer for 5-10 minutes until tender.
  5. Season with chili flakes, salt, and pepper to taste. Adjust according to your preference.

Serving Suggestion:
Serve this versatile stew on a bed of rice, with a side of crusty bread, or as a hearty accompaniment to your favorite main dish.