{"id":25321,"date":"2023-01-01T13:02:04","date_gmt":"2023-01-01T18:02:04","guid":{"rendered":"https:\/\/acornabbey.com\/blog\/?p=25321"},"modified":"2023-01-01T13:14:08","modified_gmt":"2023-01-01T18:14:08","slug":"bread-casserole-with-veggies-cheese-and-walnuts","status":"publish","type":"post","link":"https:\/\/acornabbey.com\/blog\/?p=25321","title":{"rendered":"Bread casserole with veggies, cheese, and walnuts"},"content":{"rendered":"
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Bread casserole doesn’t sound very nutritious or low-ish carb. But it can be.<\/p>\n

I used a food processor to coarsely chop the bread. Then, also in the food processor, I minced onion, parsley, spinach, celery, and an apple. The cheese, grated, is part cheddar and part Gruy\u00e8re. The walnuts are partly pieces and partly halves. I did not add any liquid, though I wish I had used two or more apples instead of one. I moistened it with olive oil. It’s seasoned with sage and rosemary. The darker and heavier the bread the better. This was my barley-whole wheat bread, which was two days old.<\/p>\n

It occurred to me that I could make a very good dessert-style bread pudding with minced apples and the same kind of bread, seasoned with cinnamon. I’ll do that next time I have two-day-old barley bread.<\/p>\n

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I grind hulled barley and wheat berries to make my own flour for this bread. It’s half barley, half wheat, plus water, salt, and yeast. I make this bread fairly often because the guilt factor is low. I’m always amazed at what a tasty grain barley is. For flour, I use hulled barley as opposed to pearl barley.<\/em><\/center><\/p>\n","protected":false},"excerpt":{"rendered":"

Bread casserole doesn’t sound very nutritious or low-ish carb. But it can be. I used a food processor to coarsely chop the bread. Then, also in the food processor, I minced onion, parsley, spinach, celery, and an apple. The cheese, grated, is part cheddar and part Gruy\u00e8re. The walnuts are partly pieces and partly halves. … Continue reading “Bread casserole with veggies, cheese, and walnuts”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-25321","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/25321","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=25321"}],"version-history":[{"count":12,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/25321\/revisions"}],"predecessor-version":[{"id":25335,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/25321\/revisions\/25335"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25321"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25321"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25321"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}