- Full Title: Woman’s Day Healthy Slow Cooking: More Flavor, Fewer Calories
- Autor: Editors of Woman’s Day
- Print Length: 96 pages
- Publisher: Filipacchi Publishing; 1 edition
- Publication Date: September 15, 2010
- Language: English
- ISBN-10: 1936297027
- ISBN-13: 978-1936297023
- Download File Format | Size: epub | 6,87 Mb
eal Family Food
Delicious Recipes for Everyday Occasions
For Gordon. Thank you for being you.
Breakfasts and Brunches
yoghurt and berry crunch
porridge with almond-roasted peaches
oat and blueberry muffins
pecan and bran banana muffins
bacon and egg muffins
grilled mackerel on toast
avocado, bacon and roasted tomato sandwich
cinnamon eggy bread soldiers with yoghurt, raisins and honey
salmon and dill frittata
smoked haddock pots
smoked salmon, cream cheese and scrambled egg bagels
hearty winter soup
chilled cucumber and mint gazpacho
chicken skewers with sweet and sour sauce
red onion tarte tatin
ham and cheese roll-ups
mackerel salad with beetroot and horseradish dressing
warm potato, chorizo and parsley salad
Picnics and Treats
iced tomato soup
red rice salad with prawns and sun-dried tomatoes
chicken and mango salad
honey and mustard sticky chicken
broad bean, pancetta and goats’ cheese salad
mango fruit crisps
mini party cakes
cinnamon apple turnovers
fruit salad tubs
fresh raspberry ice lollies
nutty chocolate balls
Food in a Flash
chicken escalopes with green pepper salad
asparagus and prawn risotto
pasta with mushrooms and bacon
salmon and vegetables en papillote
nectarines marinated in honey and ginger
raspberries with orange
Try Something Different
roasted garlic and lime aioli
crab and sweetcorn soup
sesame prawn toast
bang bang chicken
chinese chicken wings
chilli beef stir-fry
sweet and sour pork
thai-ish chicken soup
sausages with lentils
minced lamb curry
chicken and chickpeas
tuna steaks with roasted little gem lettuces, new potatoes and tomatoes
toad-in-the-hole with roasted shallots
lamb cutlets and minted potato salad
black bean chilli with chunky guacamole and soured cream
baked sea bass
roasted butternut squash spaghetti lasagne
orange chicken bake
russian fish pie
carrot and parsnip mash
roasted cauliflower and broccoli with fennel seeds
green beans with almonds
red cabbage with balsamic vinegar
garden peas with pancetta
spinach with cream
sweet red onions
carrots with star anise and orange zest
pan-fried courgettes with garlic and parmesan
steamed sugar snap peas with soy sauce
roasted butternut squash with red peppers and black olives
Big Family Lunches
marinated topside with jerusalem artichoke and potato mash
mini trout fillets with cucumber dressing
summer gammon with roasted pineapple and red onion and coriander salsa
slow-cooked moroccan leg of lamb with lemon couscous
baked sea trout
roast pork with fennel stuffing and simple apple sauce
tomato and basil focaccia
coconut ‘naan’ bread
apricot and walnut bread
double chocolate brownies
orange polenta cake
cheats’ summer pudding
lemon golden syrup steam puddings
raspberry ripple ice cream
cinnamon and nutmeg ice cream
children’s chocolate mousse
lemon and vanilla cheesecake
lemon cake with roasted figs
strawberry meringue cake
About the Publisher
This book includes reference to nuts and recipes including nuts, nut derivatives and nut oils. Avoid if you have a known allergic reaction. Pregnant and nursing mothers, invalids, the elderly, children and babies may be potentially vulnerable to nut allergies and should therefore avoid nuts, nut derivatives and nut oils.
This year we celebrated Megan’s ninth birthday and, like many parents, Gordon and I couldn’t help wondering how so much time could feel like so little. Even our youngest, Tilly, is five now and she’s meant to be the baby of the family!
With the children getting older, I’ve noticed that what I cook for them has become more grown up too. Although I still add very little salt to my cooking and hold back on hot spices, what I cook the children for tea will nearly always work later as dinner for Gordon and me. This is why I’ve tried to make the recipes in Real Family Food as tempting for adults as they are for children. It also has the added bonus of only having to think about one dinner in the evenings, not two (I call i
b and q barbecue, no bake desserts, hypnosis for weight loss, wine of the month club, christmas cake,
aurant portion, celebrity chefs Tom Schaudel and Mike Ross helped to shape the cuisine around local sustainable foods with a wine list of more than one hundred wines. At least 60% of the bottles were Long Island wines. Working with these brilliant chefs and learning about the wine industry on Long Island gave me a deeper appreciation for wine/food pairings and local sustainable agriculture. These experiences continued to shape my life. I attended an MA History program in New York City after that and few years thereafter, I went back home and worked for a home produce delivery, which was essentially a type of CSA (Community Supported Agriculture) in Chautauqua County. Around this time is when I began working as a freelance writer.
As a freelance writer, I wrote dozens of articles about food and drink. After starting a career as a bartender in San Francisco and working in mostly high-end restaurants from coast to coast for a decade, I have continued to enjoy wine and increase my knowledge of wine and the wine industry. This is something that I still enjoy as I develop my palate and passion. Freelance writing offered a new way for me to enjoy and explore wine.
While working as a freelance writer, I started writing for an online Chinese travel blog and learning about the Chinese wine industry. I became completely fascinated with the subject. It was amazing to see Chinese history and culture through the prism of wine, and from that viewpoint something emerged that became a life-changing obsession. I read everything possible about Chinese wine and wrote about it for a couple different outlets. This was the seed of the book that you’re about to read. I was motivated because I noticed that although there are some great books about certain aspects of the industry, there is no full comprehensive overview, in the English language, of the Chinese wine industry that not only takes into account its unique history, but also looks at where it is today, and how it’s changing so dynamically. It was something that started to get me thinking about the future of Chinese wine and the ramifications of its growth because China is a sleeping dragon that has awoken to shake the wine-drinking world.
Few things signal civilization and sophistication more than enjoying a fine wine with an excellent meal. It may be asserted that China is the world’s oldest continuous civilization. One of the features of its culture is that Chinese cuisine serves up superb meals. Until recently, however, fine wines have been absent there, at least wine made from the noble grape.
In many ways, we live in a golden age for wine. The wine world has many exciting new wrinkles from fancy new mobile applications to devices that allow us to extract a glass of wine from a bottle and then return it to the cellar to rest for a couple of years without changing the character of the wine. With all the current trends and innovations, it is the best time to enjoy wine. This is certainly a special age, in the words of renowned wine critic Jancis Robinson: “The irony is that just as the difference in price between the best and worst wines is greater than it has ever been, the difference in quality is narrower than ever before.”1 Perhaps one of the most pervasive reasons for this truism, which Robinson so eloquently captured, is the globalization of the wine industry. One cannot fully understand the global wine industry of today without developing a deeper understanding of its largest and fastest growing player: China.
Though starting relatively late historically with grape wine production and consumption, China has been catching up quickly. China’s role in the global wine industry continues to grow at an astonishing pace. Wine consumption in China doubled between 2008 and 2013 when China became the fifth largest consumer of wine in the world. At the end of 2013, China became the world’s largest market for red wine, and China is projected to become the second most valuable market for wine in the world by 2020 (behind the U.S.), which will have a profound impact on various aspects of the global wine industry.2 These are significant statistics for anyone who has a serious interest in the global wine industry.
To feed the rapidly rising consumption, the domestic production in China has also increased at an amazing rate. China now has more than seven hundred vineyards, compared to 240 in 1995.3 As of 2018, China is projected to have the second largest area of wine grapes planted in the world and to be the seventh largest producer of wine.4
While wine has deep roots in Western culture, China has a rich history of wine production which dates back to millennia before Christ. However, it must be stressed that this tradition is almost exclusively rice wine. The production and mass consumption of grape wine is a recent phenomenon in China. A 2015 poll
chicken korma, battered chicken, bbq smokers for sale, chinese noodles, bread upma,
dditional content at any time if subsequent rights restrictions require it.
25/01/11 6:31 PM
Thai Pickled Cucumbers 101
Endive Leaves with Herbed Cheese Spread 133
Maître d’Hôtel Butter 102
Sardine Spread 133
Gorgonzola-Scallion Compound Butter 102
Curried Egg Spread 134
Garlic-Horseradish Compound Butter 103
Cilantro Pistachio Pesto 134
Garlic-Mustard Compound Butter 103
Brandade de Morue 135
Lemon Dill Butter 104
Greek Skordalia 135
Oven-Dried Tomatoes in Olive Oil 104
Roasted Eggplant-Hummus Dip 136
Sage Bourbon Jelly
Potted Black Bean Dip
Sweet Onion Marmalade
Tamarind Fig Jam
Gingered Tomato Confi ture
Vegetable Chips 138
Aussie Kanga Stuffi ng
Brazilian Stuffi ng
Cold Snail Pernod Almond Soup 140
Cold Cream of Tomato Soup with Fresh Tomato
Chinese Stuffi ng 108
Greek Feta Stuffi ng 108
Ginger Peach Soup 142
Spicy Candied Pecans 109
Cantaloupe-Rum Soup 143
Salty Spiced Almonds 110
Avocado-Crabmeat Soup 144
Oaxacan Peanuts 110
Chilled Gazpacho Sips 144
Chef Richard Sturgeon’s Marinated Salmon 112
Apple Ginger Carrot Broccoli Juice 146
Açaí Berry Beetroot Pear Jalapeño Juice 147
C H A P T E R 5
Rosemary Cantaloupe Sweet Potato Banana Smoothie
with Freshly Toasted Cinnamon 147
Cold Sauces, Dips, Soups, and
Spinach Grapefruit Peach Smoothie 148
Lime Yogurt Mango Mint Smoothie 148
Chilled Gingered Butternut Squash Soup
Italian Pesto 118
with Cranberry Sauce 149
Tartar Sauce 118
Chef Andrew Farrugia’s Maltese Octopus and Snail Tian
Sauce Rémoulade 119
Served with Warm Dorado Fillet and Prickly Pear
Thai Peanut Sauce 120
C H A P T E R 6
Chinese Duck Sauce 121
Sweet and Sour Sauce 121
Pasta, Dumplings, and Dough
Nam Pla Sauce 122
Soy Chile Dipping Sauce 122
Chinese Black Bean Sauce
Basic Pasta Dough (can be used for all pastas, including
Italian Salsa Verde
Firm Pasta Dough (can be used for all pasta) 158
American Seafood Cocktail Sauce
Yellow Saffron Pasta 159
Vinegar-Based Barbecue Sauce
Southern Barbecue Sauce
Spinach-Cheese Basil Filling
Spicy Texas Pit Barbecue Sauce 126
Salmon Filling (for pasta) 164
Citrus Barbecue Sauce 127
Meat Filling (for pasta) 164
Asian Barbecue Sauce 127
Quiche Lorraine Tarts 168
Peach Tomato Cherry Salsa 130
Southwestern Quiche Cups 168
Blackened Jalapeño Salsa 131
Smoked Salmon with Mushrooms Barquettes 169
Mexican Salsa Cruda 131
Copyright 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s).
Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it.
25/01/11 6:31 PM
Sausage and Cabbage Strudel 176
Stuffed Avocado with Scallops, Razor Clams, and
Sweetwater Prawns with Prosciutto 177
Bourek with Ground Beef 179
Classic Shrimp Cocktail 221
Spring Roll or Wonton Wrapper
Champagne-Poached Mussels with Fennel, Heirloom
Tomatoes, and Fresh Goats Cheese
Spring Roll Filling
Smoked Trout Mousse with Horseradish Cream
Lobster Spring Rolls with Asian Barbeque Sauce 224
Dim Sum Dough 181
Seared Cardamom Duck with Poached Tangerine
Dim Sum Filling 181
Steamed Pleated Dumplings 182
Spice Scented Roast Lamb Rack with Yogurt Lemon
Shiu Mai 183
Samosa Pastry 184
Blue Crab Roasted Corn Tian with Apple Salad and Feta
Samosa Singaras Filling 184
Five Spice Beef Cube with Wasabi Dip and Green Onion
Seared Tuna Loin with Sweet Chili Sauce 229
Cornish Pasty Dough
Cornish Pasty Filling
Grilled and Roasted Vegetable Mélange with Balsamic
Empanada Filling 188
Vegetable Cracker 190
Scallop Taco 234
Pecan Cracker 190
Brandade de Morue with Olive Salsa 235
Roasted Jalapeño Cheese Cracker 191
Chilled Angels on Horseback w
chinese food catering, ice cream social, senseo coffee pods, aloo matar, cookie recipes,
nts on the label. And it never hurts to stir a tablespoon of butter into your jarred sauce when it’s simmering on the stove to add a little richness and to round out the acidity.
Regular all-purpose flour is what fills my giant glass jar on the counter. I purchase special flour like cake flour or bread flour only when I need it for a particular recipe. And here’s a tip: Before you reach in to scoop and measure out your flour, use a whisk to stir it up and loosen it a little. You’ll get a more accurate measurement with light, loose flour.
Baking soda and baking powder can both expire, which means that they won’t add the necessary rise and texture to your baked goods. To test baking soda, stir a teaspoon into a little cup of white vinegar. It will fizz and bubble if it’s still fresh. To test baking powder, stir a teaspoon into boiling water and it should vigorously fizz, too. If they don’t bubble up, then it’s time to replace them!
For all my baking, I use Baker’s Joy baking spray because it has flour in it. There’s nothing more heartbreaking than turning out half of a Bundt cake with the other half stuck in the pan. A good coating of Baker’s Joy will do the trick every time.
Vanilla extract is absolutely one of my favorite ingredients. I almost always give the bottle a long, slow whiff before I pour it into the mixer or bowl. Spend a little extra on good vanilla like Nielsen-Massey, or make your own with lots and lots of beans.
You’re gonna have to search for it, but look high and low to find ground Vietnamese cinnamon. It is so much sweeter and more flavorful than regular cinnamon. I use cinnamon in so much of my baking, and even in a few dry rubs for meat. Vietnamese cinnamon will change everything about your cinnamon rolls, taking them from good to Oh my word!
A WELL-EQUIPPED KITCHEN
My kitchen equipment gets a serious workout, between cooking for my family and friends and testing and making recipes for my blog and cooking show. There are a few things I simply cannot live without. They are my high-performing workhorses. Some of these must-haves aren’t pricey one bit, while others are more of an investment. I encourage you to invest in the good stuff if you can. Or put it on your Christmas wish list. But do get a few pieces of high-quality cookware and at least one premium knife in your life. You’ll be so glad you did! Here are what I consider the essentials for a well-equipped kitchen:
a good skillet with a nonstick coating
a hard-working cast iron skillet
a heavy-duty Dutch oven, like Le Creuset or Staub
several restaurant-quality sheet pans in various sizes
an Epicurean cutting board (It feels like wood but goes in the dishwasher!)
a pretty wooden cutting board that doubles as a server
functional prep bowls and pretty mixing bowls that can be used for prep and presentation
a stand mixer like KitchenAid or Smeg
a food processor
wooden spoons and utensils
several sets of measuring cups and spoons
lots of flour sack towels
four knives: paring, utility, chef’s, serrated bread (My go-to knife is the 7-inch Zwilling J. A. Henckels Pro Rocking Santoku.)
plenty of storage containers and mason jars with lids
one quality, non-stick bundt pan like Nordic Ware
plenty of take-out containers and aluminum foil pans to make sharing food a breeze
A WELL-STOCKED PANTRY
A well-stocked pantry is at the ready to make and share food! I do a lot of grocery shopping—sometimes I’m at the grocery twice a day, God’s honest truth. On the one hand, there are ingredients that I buy specifically for recipes on my weekly menu or for recipes that I’m testing. But then there are the staples that I always have on hand. Always. These groceries, pantry items, and frozen goods can be easily tossed together to make a quick brunch, comforting pasta dish, hearty soup, or yummy salad. They’ve proven reliable and trustworthy when I’ve needed them, so they’re always on my list and in my pantry!
PASTAS AND GRAINS
rice and quinoa
CANS AND BOXES
canned tomatoes (whole, diced, crushed, paste)
chicken stock and beef stock
jarred tomato sauce/marinara
canned diced green chiles
jarred roasted red peppers
jarred marinated artichokes
baking powder and baking soda (Yes, you need both!)
sugars: white, brown, and powdered
unsweetened cocoa powder
boxed brownie and cake mixes for emergencies and quick-start desserts
CONDIMENTS AND SAUCES
jams and jellies
vinegars (Apple cider vinegar and champagne vinegar are my faves!)
several mustards: yellow, whole-grain, and Dijon
canola oil or other neutral vegetable oil
IN THE FR
easy birthday cake, vegs, whole wheat pancake recipe, how to make noodles, bread recipes,
xt day at snack time, thinly slice one handful of radishes, top each with a sizable lump of grass-fed, full-fat butter, sprinkle on a little sea salt, and enjoy. Again, take note of how long you remain satisfied. Spoiler alert: the butter will likely win by a confident margin. This exercise reveals a very simple truth: fat makes us feel satisfied! And better still, despite what you may have heard, true, unadulterated fats don’t actually make us fat—carbohydrates do.
Let’s try another exercise. For two weeks, focus on raising the level of healthy fats in your diet, such as the ones we discuss in detail later in this section. Sauté all your vegetables in real butter, eat plain whole-milk, full-fat yogurt, and try bacon for breakfast with a side of eggs scrambled in the bacon drippings. But avoid grains and sugar. No bread. No dessert. No bagels. At the end of the week, check your belt notches. Feel a difference? You probably will. Now imagine doing the diet in reverse, forgetting about fat and instead focusing on raising the amount of grains and sugars in your diet. Doughnuts for breakfast, burritos for lunch, cake for dessert—you get the picture. Chances are, at the end of two weeks, you wouldn’t need to check your belt because you’ll already feel like a stuffed tick. Lesson learned: Healthy fats don’t make us fat. Excess grains and sugars do.
But what about fried foods? If fats don’t make us fat, why do we get fat when we eat too much fast food? Because … not all fats are created equal. Fats have something called a smoke point, which is a temperature at which the oil will literally smoke, burn, and turn rancid—and rancid oils are toxic to our bodies. Animal lard, for example, has a high smoke point, making it an ideal fat for the high temperature required for deep frying. Up until the late 1980s, a typical burger joint fried their onion rings and fries in beef lard (tallow). Nowadays, however, refined vegetable oil is used. The key word here is refined. Vegetable oils have a low smoke point, making them a terrible choice for frying. Therefore, low-smoke-point oils such as corn oil must be refined (processed) in order to handle that excess heat. But why go through all that trouble when tallow works perfectly fine without alteration? Because refined vegetable oils are dirt cheap, and therein lies the problem.
The substitution of refined vegetable oils doesn’t seem to be making our society any healthier. As you can see, the goal of Team Non-Fat Yogurt might be health, but completely removing all fat (and flavor) from the diet isn’t the answer. And while the goal of Team Fast Food might be flavor, we believe flavor can be achieved without sacrificing health.
Fat isn’t to be feared. Fat is to be understood. Responsibility rests on the shoulders of each of us not only to step into the kitchen but also to form a basic understanding of real food, including fats. Because much of this information has been cast aside over the past several generations, let’s examine each of the healthy, unrefined fats used in the Traditional Foods diet (and this cookbook) more closely.
FATS: THE BIG PICTURE
We must first gain a big-picture understanding of fats so that we can learn to properly use them in the kitchen. Two main categories of fats exist: saturated and unsaturated. To understand the difference between these two, think of a sponge. If water were slowly poured into a sponge until it couldn’t possibly bear another drop, the sponge would be saturated. In the case of saturated fat, the fat molecule is the sponge, and it is filled up with hydrogen instead of water. Why does it matter whether a fat molecule is saturated with hydrogen? Because that’s what makes it stable! In other words, saturated fat is like a party where everyone shows up with a date. No one is playing the field, and the party stays pretty tame. Unsaturated fat, on the other hand, is like a party where a couple of extra guys, a.k.a. dried-up sponges/molecules desperate for a bit of hydrogen, arrive solo. Unfortunately, now the numbers are no longer even—too many sponges and too little hydrogen. And when things heat up (literally) and there’s not enough hydrogen to go around, this party’s gonna get messy!
The stability or instability of the molecular structure of these two types of fats is in fact altered when temperatures rise. Stable saturated fats remain undisturbed by high heat, while the unstable molecular structure of unsaturated fat causes it to burn and break down quickly under relatively moderate temperatures. And as we’ve learned, burnt oil is rancid and unsafe for consumption. Although refinement can make rancid oil palatable, no amount of refinement can make it wholesome to consume. As such, unadulterated saturated fats are best for cooking, while unsaturated fats are best for low- to no-heat applications (such as salad dressings). Every fat has its place. We just need to know how to use t
ally soapy, maybe because many North Americans associate rose with soaps and perfumes. Find it in the ethnic section of supermarkets, in health food stores and in Asian and Middle Eastern grocery stores.
Shirataki tofu noodles. These thin white noodles are made from a blend of konnyaku (a relative of the yam) starch and tofu. Generally purchased dry and rehydrated quickly, this low-carb pasta alternative absorbs the flavour of the soup or sauce it’s added to and is popular in Asian cooking. Find it in the ethnic aisle of major supermarkets or in speciality Asian grocery stores.
Spelt flour. This ancient whole-grain flour is prized for its high nutritional content and nutty flavour. The grain is higher in protein than whole-wheat flour and more easily digestible, which allows its nutrients to be quickly absorbed by our bodies. In addition, it has a relatively low gluten content, so it may be tolerated by certain people with wheat intolerances. Find it in the health section of major supermarkets or in health food stores.
Sustainable seafood. Choosing the right seafood is as important to your cooking as selecting the freshest local vegetables. Sustainability is a major factor with seafood, and I encourage you to always select varieties that have been harvested in a way that is not harmful to the species and the environment. Health is another concern, so you should ensure that the seafood was harvested from a clean, unpolluted environment. Since sustainability is determined on a case-by-case basis depending on species and location of harvest, I recommend you check websites such as www.oceanwise.ca/seafood and www.seachoice.org to find which varieties are best, or find a trustworthy fishmonger that specializes in sustainability. Many grocery stores stock sustainable seafood; look for the symbols or labelling on packages and at the seafood counter.
Tequila. Sourced from the blue agave plant, this traditional Mexican liquor is produced by fermenting and distilling the plant’s sap. Several varieties of tequila are available, but blanco is the one most commonly used in cooking, as it retains its peppery taste even when cooked. This distinctive flavour also makes it the best variety for mixing in drinks such as margaritas. For the best quality, look for brands made with 100% blue agave, which have no added sugar. Find it in stores selling liquor.
Vital wheat gluten. This powdered form of gluten is made by activating the gluten in flour, then isolating the gluten and dehydrating it into a powder. It is widely used to lend an extra fluffy texture to breads and doughs, particularly when the recipe calls for denser whole-wheat products. Find it in the health section of major supermarkets or in gourmet and health food stores.
Xanthan gum. This powdered thickener is used in gluten-free baking to replicate the rising and volumizing properties of gluten. Without gluten, baked goods tend to be dense and flat, but this natural corn-derived ingredient provides the structure needed to produce fluffy, aerated breads, muffins and cakes. Find it in the health section of major supermarkets or in the baking aisle of health food stores.
Jo’s Kitchen Basics
My simple techniques for preparing key ingredients are essential for creating many of the reinvented family favourites in this book. Before you know it, you’ll be baking your bacon and making perfect hard-boiled eggs every time.
Healthy and Delicious Bread Crumbs
Making bread crumbs is so simple, and it’s one of the best things you can do to make your breaded, crusted or stuffed recipes taste that much better. All you need are 4 slices of slightly stale (but not rock hard) whole-wheat or whole-grain bread. Store-bought bread crumbs are awful bins of sawdust … Who wants to add that to their food?
For fresh bread crumbs, tear or cut bread into 1-inch chunks and pulse in food processor until coarse crumbs form.
For toasted dried bread crumbs, preheat oven to 350°F. Transfer fresh bread crumbs to a parchment-lined baking sheet and bake until golden, about 10 minutes. Toss with sea salt to taste, and mist with cooking spray, if desired. Cool and transfer to a resealable container.
Store fresh or dried bread crumbs in a resealable container in the freezer for up to 3 months.
Making your own croutons reduces the calories and fat roughly by half. All you need are 4 slices of whole-grain bread (gluten-free, if desired), 2 tbsp of freshly grated Parmesan cheese, 1 tsp of Italian herb seasoning, and some sea salt and freshly ground black pepper.
Preheat oven to 350°F. Line a large baking sheet with parchment paper. Cut bread into 1-inch chunks, transfer to a bowl and mist with cooking spray, tossing and spraying again to coat evenly. Sprinkle with Parmesan and Italian herbs. Season with salt and pepper. Spread in a single layer on prepared baking sheet and bake, turning once, for abo