Savor The Earth

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Beany Rolls March 14, 2010

Filed under: beans,bread,bread machine,dessert,easy,thrift — Austin Frugal Foodie @ 6:23 pm

glazy days

Roll Out

Taking advantage of sales and utilizing leftover potato cooking water, I baked up a batch of sweet and puffy cinnamon rolls.  The surprise ingredient?  Eden Foods organic canned aduki beans.  Why not?  In Asia aduki beans (also called adzuki or azuki) frequently show up in sweets.  From Chinese moon cakes to Japanese ice cream and Thai shaved ice, aduki beans make life a little sweeter.  Or a lot sweeter, as in the case of these here buxom buns.

You’ll be happy to know that Eden Foods canned beans (on sale now at Whole Foods, four 15-ounce cans for $7) are at this time the only beans canned commercially in BPA-free cans.  With a great many varieties from which to choose, including harder to find legumes such as black-eyed peas, black soy beans and the adukis, you’ll be beanin’ with joy!

The aduki beans make this dough tender, moist and light.

BUXOM BEANY CINNAMON BUNS makes 12 large buns

  • 1½ cups potato cooking water.  Newflower Market’s selling organic russets at $2.50 for a 5-pound bag through March 17.  Get spudsy!
  • 2 Tablespoons organic or local butter.  Organic Valley is my favorite all purpose butter.  Click for a coupon.
  • 1 generous cup well-drained aduki beans.  I used Eden Foods brand.  You can use home-cooked.
  • 1½ teaspoons salt.  Use a scant measure if your potato water was salted.  Mine almost always is.
  • 2 teaspoons turbinado sugar.  I buy this in bulk at Central Market.  I bring my own container and have the staff tare the weight for me.
  • 500 grams unbleached bread flour.  I like King Arthur brand.  Whole Foods usually has the best price on the 5-pound bag.
  • 2 Tablespoons organic quick oats.  Buy this in your favorite bulk department.  I stock up during sales and store it in the freezer if I’m not working through it quickly.
  • 1 Tablespoon organic or local whole wheat flour.  I love Richardson Farms locally grown, freshly-ground flour.
  • 1½ teaspoons instant yeast (bread machine or rapid rise).  NOT active dry.
  • 4 Tablespoons softened butter.  Organic Valley Pasture butter is especially tasty here.  You’ll find it on sale at Whole Foods for $3.39 right now.  Lucky Layla (available at Central Market) and Way Back When (available at our farmers markets and from Greenling) are Texas options for high-butterfat, lightly salted beurre.
  • 206 (1 cup) grams organic light brown sugar.  Central Market’s brand is on sale now at $2.50 for a 1½ pound bag.
  • 2½ teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • pinch of salt if you’re using unsalted butter
  • 2 Tablespoons melted butter
  • 1½ ounces (3 Tablespoons) organic cream cheese, softened.  CM’s brand is usually the best buy.
  • 3 Tablespoons yogurt.  I make my own from local goat milk.  Click to read how.  I like Swede Farm Dairy and Wateroak Farm, both at the farmers market in Sunset Valley.
  • 174 grams organic powered sugar.  CM again, with a sale price of $2.50 for a 1½ pound bag.  I don’t bother to sift for this glaze.  I’m too rushed (distracted?  lazy?).
  • ½ teaspoon vanilla extract

I use my bread machine’s dough cycle to mix up the dough and give it a first rise.  For my appliance I add the ingredients in the order listed.  Your machine’s instructions may vary.  You can mix the dough by hand or with a stand mixer, too.  Combine the dry ingredients with the yeast before mixing in the rest.  Knead until you have a smooth and bouncy dough.  Let rise for about 2 hours at coolish room temperature.

Meanwhile line a 9″ X 13″ baking pan with aluminum foil.  I turn the pan upside down and drape the foil to the outside of the pan before putting the foil on the inside.  Butter the foil very well.

With floured hands pat the dough into a rectangle on a floured surface.  I love non-stick silicone rolling mats for bread work.  Using a floured rolling pin, roll the dough out to approximately 12″ X 16″.  Spread the surface of the dough with the softened butter to within ½ inch of the edges.  Combine the brown sugar and spices (including salt, if using) and spread all over the buttered surface, patting it in a bit.  Starting with a long edge, roll the dough up jelly-roll style into a tight log.  Using a sharp chef’s knife or bench knife, cut the dough log into 12 equal pieces, one at a time, placing them into the prepared pan as you cut.

Loosely cover the pan of buns with a piece of plastic wrap—I reuse plastic bags that I’ve washed in the (clothes) washing machine (yes, you can!), cutting them open for greater surface area.  Let the buns rise for about 1¼ hours, until puffy and well-risen.  Gently brush with the melted butter before baking in a preheated 350º oven for about 35 minutes.  The rolls should be browned and test done when a middle bun is poked in the dough with a bamboo skewer.

Using the foil as a sling,  lift the rolls out of the pan and place them on a cooling rack.  Let them rest for 5 minutes while you whisk together the glaze ingredients (cream cheese through the vanilla).  After 5 minutes, drizzle the glaze over the rolls, separating them first if desired.

Eat warm.


Dirty Rice is Nice

Filed under: rice,thrift — Austin Frugal Foodie @ 6:23 pm

For the kindergartner’s birthday party I busted out my free frozen turkey (work perk!) and had my ways with it.  Not a green bird, unfortunately, but a freebie, and I cannot resist crisp poultry skin.  I cut off the breasts and brined and roasted them for the celebration:  1 cup brown sugar, ½ cup kosher salt, several garlic cloves, smashed and peeled, 3 bay leaves, ½ cup or so of fresh ginger, chunked and smashed, a handful of fresh thyme sprigs and a spoonful of allspice berries, crushed, all brought to a boil in a few cups of water.  Add ½ cup maple syrup and ½ cup soy sauce plus ice and a quart or so of cold water.  Brine breasts in mixture in the refrigerator for a day and a half.  Pat the breasts dry and roast at 350º until done.  Chill well and slice very thinly.  Party!

purdy dirty

Working the rest of the bird, the legs quarters went into the slow cooker with a bag of frozen broth scraps.  For turkey tacos, we shredded the dark meat and stirred in some green salsa to fill Margarita’s corn tortillas nuked up with Full Quiver Farm‘s cheddar.  The wings got roasted, as did the back and torso, plus loose fat chunks.  Lots of crispy skin and swoonful eye rolling at that point.  Roasting pans were deglazed with leg broth.   Now the freezer holds savory promises of gravy and stir-frys.  And that bag of giblets?  Those offal parts found their calling in a pot of rice, like so many foods around this house.

DIRTY RICE serves several

  • 1 set of turkey giblets plus the neck
  • about 3 Tablespoons bacon grease.  Mine’s leftover from Dai Due‘s smoked Richardson Farms pork belly.
  • finely chopped organic or local celery, at least a cup.  I haven’t had local this season.  If you go to the HOPE market, check out Finca Pura Vida, my previous source.  Say “Hola” to Edgar for me!  Otherwise, Newflower Market’s selling organic celery for only 99¢ a bunch, through March 17.
  • chopped local onion, a cup or so.  Did I really just cook through a year in Central Texas with an uninterrupted local allium supply?  We have arrived!
  • ½ teaspoon dried thyme
  • scant ¼ teaspoon dried oregano
  • 3 or 4 cloves domestic organic garlic, minced.  I just bought young garlic from Hairston Creek Farm and Montesino on Saturday.  Get local if you’ve got it!
  • 2 cups pepper broth, more if necessary.  In season this dish requires bell peppers.  I’m making do with my liquid capsicums right now.  Most any rich broth will work.
  • 2 bay leaves.  Fresh is best, so get growin’!
  • 1 teaspoon salt.  I like Real Salt.
  • generous handful fresh local parsley, widely available, from Central Market to the farmers markets to maybe your own backyard.
  • several local green onions, chopped.  Plenty to choose from at our farmers markets.
  • lots of fresh cracked black pepper

Trim the giblets (remove any excess fat and cut the tough membrane off the gizzard) and cut the neck into 2 to 4 pieces to fit in your pan.  Grind the gizzard and heart in your food processor.  Remove and set aside and then puree the liver.  Heat up the grease on medium-high in a large (3-quart size is good) saucepan.  Brown the neck pieces well and then add the gizzard and heart mixture.  Stir and brown then add the liver and brown some more.  Add the celery and onion and saute until translucent, stirring in the dried herbs as well.  Stir in the garlic until fragrant, then pour in the broth.  Add the bay leaves and salt and bring the mixture to a boil.  Cover the pan, lower the heat and simmer for about 45 minutes, until the neck meat is tender.

Meanwhile, cook up your rice .  See Jasmine Rice.

Remove the cooked neck pieces from the pan and let them cool a bit on a plate.  If your meat mess is too soupy, boil it down some, uncovered, over high heat to evaporate the excess broth.  Pick the meat from the neck and add it back to the pot.  Taste for salt, stir in the parsley and green onions and black pepper.  Fold in the hot rice.