Cinnamon Rolls

cinnamon-roll-lid

Day 12 of LID. I won’t lie, I am sick of being on this low iodine diet. It is easier, in a way, this time, but that doesn’t change the fact it is a soul-crusher.

I had some time to bake this morning and I used my Easy White Bread recipe to create these Cinnamon Rolls. I was really, really happy with the results. These are quite possibly the best cinnamon rolls I have ever made. They definitely lifted my spirits.

Cinnamon Rolls

For the dough:
3/4 cup water
1 tablespoon olive oil
2 cups flour, plus more for kneading
1 tablespoon sugar
1 teaspoon kosher salt
1 1/2 teaspoons yeast

For filling:
1/2 cup brown sugar
1 tablespoon ground cinnamon
2 – 3 tablespoons Earth Balance Soy Free Buttery Spread

For icing:
1/2 cup powdered sugar
1/4 teaspoon vanilla
enough water to make a thick, but pourable icing

Put the dough ingredients into a bread machine in the order given. The yeast should be the last ingredient going into the bread machine. Set the machine to the dough setting and press start. Let the machine do the mixing and kneading for you. Once the machine is finished, turn the dough out into an oiled bowl. Cover and let the dough rise until doubled in size, about an hour.

Punch down the dough and turn out onto a floured surface. The dough will probably be sticky. Knead the dough a couple of times, adding a little more flour to prevent sticking. Flour a rolling pin and roll the dough out evenly into a rectangle that is about 9 X 13 inches. Spread the Earth Balance spread evenly over the top of the rolled out dough. Combine the brown sugar and cinnamon in a bowl and spread evenly over the Earth Balance spread. Starting at the shorter side, roll up the dough. Pinch the seam to close. Slice into 12 even slices. Spray a 9 X 9-inch square baking pan or a 9″ round cake pan with cooking spray and place the slices in the pan. Let rise until doubled in size, about 45 minutes.

cin-roll

Preheat the oven to 350°F.

Bake the cinnamon rolls for 25 minutes, or until golden brown. Remove from the oven and let cool slightly.

Meanwhile, make the icing. Mix the powdered sugar, vanilla, and a little water at a time until you get a thick, but pourable consistency. Drizzle evenly over the cinnamon rolls.

cin-rollls


Vegetable Jambalaya with Black Eyed Peas

vegetable-jambalaya-with-black-eyed-peas

Happy New Year!!

I’m not feeling too hopeful as 2017 starts. I am trying to counteract my bleak outlook with a New Year’s tradition for good luck, eating black eyed peas. This Vegetable Jambalaya is a delicious delivery system for black eyed peas. This recipe makes a big batch so there will be plenty to share with family and friends or to have for leftovers. I don’t recommend freezing leftovers, though. Upon reheating, the rice gets really mushy.

Serve the Vegetable Jambalaya with Blacked Eyed Peas with crusty bread and a salad for a complete meal.

Vegetable Jambalaya with Black Eyed Peas

3 tablespoons canola oil
1 large onion, diced
2 cloves garlic, minced
2 stalks celery, diced
1 carrot, peeled and diced
1 red bell pepper, cored, seeded and diced
1 green bell pepper, cored, seeded and diced
1 14.5 ounce can black-eyed peas, drained
1 15.5 ounce can diced tomatoes, with their juices
3 1/4 cup vegetable broth
1 teaspoon dried thyme
2 teaspoon paprika
1/8 teaspoon cayenne, or to taste
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 bay leaf
2 medium zucchini, diced
1 1/2 cups uncooked long grain white rice
2 tablespoons chopped flat leaf parsley (optional)

Heat oil in a large, heavy pot over medium heat.  Add the onion and cook until softened, about 10 minutes. Add the garlic, celery, and carrots.  Cook, stirring, 1 minute longer.

Add the bell peppers, black-eyed peas, tomatoes with juices, vegetable broth, dried thyme, paprika, cayenne, salt, pepper, and bay leaf.  Increase heat to medium-high and bring to a boil.  Reduce heat to medium-low and cook, partially covered, for 10 minutes for flavors to blend.

Add the zucchini, turn heat back up to medium-high and bring the mixture to a boil again. Stir in the rice, cover, reduce heat to low. Cook for 20 minutes. Do not lift the lid or stir the jambalaya. After 20 minutes, check to make sure all of the liquid has cooked out. If some liquid remains, replace lid and cook a few more minutes or until all the liquid is gone. Be careful not to burn the bottom of the jambalaya. Remove bay leaf, fluff jambalaya with a fork, and mix in the chopped parsley, if using. 


Fuyu Persimmon Crumble

fuyu-persimmon-crumble2

Recently, one of my customers gave me a bunch of Fuyu persimmons from her tree. Best tip ever. Fuyu Persimmons are delicious!

There are basically two types of persimmons, astringent and non-astringent. Astringent persimmons must be very, very ripe before they can be consumed. Non-astringent persimmons can be eaten when firm. Fuyu persimmons are non-astringent. They have a taste and texture similar to pears and apples. They are  great eaten raw, in salads, and in salsas. They are also delicious baked into pies or crumbles.  

persimmons

Cinnamon and pistachios compliment the flavor of persimmons, so I wanted to incorporate them into this recipe. The persimmons I had were very sweet, so I didn’t have to add much sugar. Feel free to adjust the sweetness level based on how your fruit tastes. I served this crumble with some whipped cream. So good.

fuyu-persimmon-crumble

Fuyu Persimmon Crumble

6 Fuyu persimmons,
3 tablespoons sugar
1/4 teaspoon ground cinnamon

Crumble Topping
1/2 cup oats
1/4 cup flour
1/4 cup chopped pistachios
2 tablespoons brown sugar
2 tablespoons butter

Preheat oven to 350° F.

Cut off the stem end of the persimmons. Peel and cut each in half. Slice each half and place pieces in a bowl. Sprinkle the sugar and cinnamon over the persimmons and mix well. Place in a small oiled baking dish.

In a bowl, combine the oats, flour, chopped pistachios, and brown sugar. Work the butter into the mixture with a fork, pastry cutter, or your hands. Spread evenly over the fruit in the baking dish. Bake at 350° for 40 to 50 minutes, or until the crumble is golden brown and the fruit is bubbly. Serve warm or at room temperature.


Southwestern Split Pea Soup

spicy-split-pea-soup

I haven’t blogged in so long. Life has been really busy. I’m not getting into the kitchen much. Plus, it’s been so hot this summer, I don’t even want to cook to avoid heating up the house. To make things worse, the hard drive on my computer died and I lost so many pictures, including food pics for future posts. I thought I had backed up my computer this past spring, but that appears to not be the case. I lost a year and a half worth of pictures and documents. Stop what you are doing and back up your hard drive right now. I’ve been spending my extra time trying to compile my pictures from various sources and organize them. I’m not sure if I will ever finish this daunting task.

It is finally starting to cool down here in South Carolina. It was only in the low 80’s today. My hubby is out of town and my youngest son didn’t have a soccer game today so I got to spend some time cooking. I baked some brownies and then started working on this soup.

Southwestern Split Pea Soup

2 tablespoons olive oil
1 large onion, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
1 jalapeno, seeded and minced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander
1 10 oz. can diced tomatoes and green chiles (Rotel)
7 cups vegetable broth
1/2 cup green split peas
1 large Russet potato, peeled and diced
1 cup frozen corn
1 zucchini, chopped
fresh cilantro, chopped

In a soup pot, heat the olive oil over medium-high heat. Add the onion, celery, carrots, and jalapeno. Cook until the vegetables are tender. Add the minced garlic and cook 1 minute longer. Add the cumin, chili powder, coriander, Rotel (including the juices), dried split peas, and vegetable broth. Bring to a simmer and cook for 20 minutes. Add the potato, corn, and zucchini. Cook until the split peas and potato are tender, about another 20 minutes. Season the soup with salt and pepper. Stir in the chopped cilantro and serve.


Cream of Cabbage and Potato Soup

Cream of Cabbage and Potato Soup

Cabbage. So much cabbage. I have gotten 4 or 5 heads of green cabbage in my CSA boxes this season. I’ve been struggling to come of with new ways of using it. I have fallen back on old favorites like stir fries, Fried Cabbage, vegetable soups, Southeast Asian Cabbage Salad, Vegetarian Hot and Sour Soup, and Coleslaw. I also made Stuffed Cabbage Rolls (which I will blog later). And, I made this soup.

I was really happy with how the soup turned out. It was delicious! It reminded me of my Cream of Cauliflower and Potato Soup. That is a good thing.

I sprinkled a little shredded cheddar cheese over my first bowl of soup. It’s a wonderful compliment to the flavors of the cabbage and potatoes. The soup is also wonderful without cheese.

Cream of Cabbage and Potato Soup with Cheese

Cream of Cabbage and Potato Soup

3 tablespoon butter
1 large onion, chopped
1/2 head green cabbage, cored and shredded
1 carrot, peeled and diced
3 large potatoes (or 6 smallish), peeled and diced
7 cup vegetable broth (or chicken broth)
1 cup half & half or cream
salt and pepper, to taste

cheese (cheddar, Swiss, Edam, etc…), shredded (optional)

In a soup pot, melt the butter over medium-high heat. Add the onions and cabbage and cook until tender, about 10 minutes. Add the diced carrot, diced potatoes, and vegetable broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Add the half & half and season with salt and pepper. Serve. Sprinkle with shredded cheese of your choice, if you desire.


Summer Squash and Corn Casserole

Summer Squash and Corn Casserole 2

Squash Casserole is a Southern staple. This is the best one I have ever made. Ever. I went all out with the addition of mayonnaise, sour cream, and lots of cheese, foregoing previous attempts at trying to make squash casserole healthier. It tasted so good. It really needs those ingredients to make it rich and creamy. The extra calories are worth it!

I love the addition of corn. It’s sweetness compliments the squash so well. I used pattypan squash from my CSA share for this particular casserole. You could use yellow squash and/or zucchini instead (or in combination).

Summer Squash and Corn Casserole

Summer Squash and Corn Casserole

6 – 8 summer squash (yellow or pattypan), sliced and cut into bite-size pieces
2 tablespoons butter
1 large onion, chopped
2 cloves garlic, minced
2 cups frozen (or fresh) corn kernels
1/2 cup mayonnaise
1/2 cup sour cream
1 cup breadcrumbs + 1/4 cup for topping
1 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
salt and pepper, to taste

Preheat oven to 350 F.

Cook the sliced squash in salted boiling water until tender, but not mushy, about 5 – 8 minutes. Drain well in a colander. I press the squash down with a spoon to remove as much moisture as possible.

Meanwhile, melt the butter in a skillet over medium-high heat. Add the onion and cook until softened and starting to brown. Add the minced garlic and cook a few more minutes. Turn off heat.

In a large bowl combine the drained squash, browned onions and garlic, corn, mayonnaise, sour cream, breadcrumbs, cheddar cheese, parmesan cheese, salt, and pepper. Pour into a greased casserole dish. Sprinkle the remaining 1/4 cup of breadcrumbs over the top.

Bake in the 350 oven for 30 minutes or until hot and bubbly.


Stewed Yellow Squash and Tomatoes

Stewed Yellow Squash and Tomatoes

This dish just screams, “summer!!” And it’s perfect for those summer months when you are overrun with squash.

You can make this with zucchini instead of yellow squash or with a combination of both. You can also use fresh tomatoes instead of canned, but you may need to add a little bit of water to the skillet with them.

Stewed Squash and Tomatoes

Stewed Yellow Squash and Tomatoes

1/4 cup olive oil
1 large onion, chopped
4 medium yellow squash, cut into bite-size chunks
2 cloves garlic, minced
1 14.5 ounce can diced tomatoes, with juices
salt and pepper, to taste

Heat the olive oil in a skillet over medium-high heat. Add the onion, and cook, stirring often, until softened, about 10 minutes. Add the squash and season with salt and pepper. Cook, stirring often, until the squash is just tender (but not mushy), about 10 minutes. Add the minced garlic and cook one minute longer. Next, add the diced tomatoes and their juices. Lower the heat slightly and continue to cook, stirring often, until most of the liquid has cooked out and the squash has reached the desired tenderness, approximately 5 minutes. Season to taste with more salt and pepper.