Yldara - A Glimpse at Poetry & Life
Archive for January, 2008
Update on the Pancake Experiment
Friday, January 11th, 2008
Okay, so I tried the pancake mix without the xanthan gum…It turned out too watery. I salvaged the mix by adding a scant 1/2 teaspoon xanthan gum and 1 mashed (big) banana (the kids’ choice for flavor, this time). Using a wire whisk, I whisked the whole thing like crazy in my attempt to incorporate the xanthan gum into the wet, watery mess. Fortunately, it all came together (to my surprise, let me tell you) and I was able to pour the mix out of the cup much like regular pancake batter.
The resulting cake was not as fluffy as my first attempt using the griddle but it was also less work and fuss since I did not have to “baby” the cakes by ladling it one heaping tablespoon at a time and then spreading and shaping it into 3 inch round cakes. By reducing the xanthan gum to a scant 1/2 teaspoon and adding the banana, it was not as thick and gooey and 4-5 inch pancakes were relatively easy. Of course the cooking time per side and per cake also changed, just keep an eye out for those tell-tale bubbles and somewhat set cake look before you attempt to flip one over.
I would venture to say that if you absolutely hate bananas, you could probably get away with thinning the batter with 1/4 to 1/3 cup of half and half—just do not omit the xanthan gum or you’ll end up with having to chase your batter on the griddle and no pancakes for breakfast.
Tomorrow, let’s talk cheesecake sans eggs and wheat…
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Loading ...Spiced Honey Butter Cookies
Thursday, January 10th, 2008
I wanted to find a crispy cookie recipe that would also work as a crumb crust for pies. It must also be wheat-free, egg free and potato free. After searching the web and several failed attempts, here’s one that the farmer in the movie “Babe” would be able to say: “That will do.”
Should have taken a picture but I forgot. I got in too much a hurry, I was so excited I used some of it in a cheesecake recipe. And the rest? The kids ate up before I could say: “Cheese!” Will just take a photo the next time I make these sweet treats.
Spiced Honey Butter Cookies
12 tablespoons (1 1/2 stick) salted butter, melted
1/3 cup honey
1 cup brown sugar
1 teaspoon vanilla
1 1/2 cups brown rice flour
1 cup white rice flour
6 tablespoons arrowroot starch flour
2 tablespoons tapioca starch flour
2 tablespoons garbanzo and fava bean flour mix
1 teaspoon xanthan gum
1/2 teaspoon sea salt (fine)
1 teaspoon ground cinnamon
1 tablespoon baking powder
1/2 - 2/3 cup cold water
Pre-heat oven to 325 degrees Fahrenheit (160 degrees Celsius)
In a medium sized bowl, mix together butter, honey, sugar and vanilla.
In a separate bowl or 4 pint measuring cup combine all the flours, xanthan gum, salt, cinnamon and baking powder.
Mix the dry and liquid ingredients together. When thoroughly mixed, add 1/2 cup cold water. Using a fork, stir together adding more water ( a tablespoon at a time) as needed, until a soft dough ball is formed. Knead dough for about a minute. Let rest for 5 minutes. Divide dough into four and shape each into disks. Wrap disks in plastic wrap and refrigerate for at least 2 hours. Unless, you a have a freezing cold refrigerator, it takes about 2-3 hrs. for this dough to harden enough to be easily worked on.
Roll out in batches (one disk at a time) between two sheets of parchment paper until dough is about 1/8 inch thick. Work fast as this is a bit tricky to work with. If it gets too soft, you can harden it back up by putting it back in the refrigerator.
After you’ve achieved the desired thickness, remove top parchment paper. Prick dough with fork all over and cut into desired shapes and sizes. Remove excess or unshaped dough very carefully (re-shape into disk, wrap in plastic and chill again before re-using/rolling).
Lift parchment with shaped cookies onto a cookie sheet or pan. Bake for about 10-16 minutes, depending on the size of cookies. A pan filled with a dozen 3-inch cookies will cook in 10-12 minutes.
Take out of oven and leave in pan to set for about 10 more minutes. Transfer to racks to finish cooling. Drizzle with sugar glaze or leave plain and store in airtight, moisture free container.
Note !!! If you are making the cookies for the sole purpose of turning it into a crumb crust, omit the cutting it into shapes step. After you’ve pricked it with the fork, take parchment paper with the rolled and pricked dough; place it on the pan and bake in the oven for between 13-16 minutes. If the edges start to get a bit overcooked or in danger of burning, break them off and let the middle part finish cooking. Remember that at this point you are not concerned with presentation; it all gets crushed into crumbs anyway.
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(No Ratings Yet) Loading ...Being Alive
Tuesday, January 8th, 2008
Blood courses and runs through my veins
And I do what needs to be done
I wake each morning just grateful
- Able to get out of my bed
Slowly, I count all my blessings
For I am loved, and I still have
Friends, poetry and family
To live for, share with and to love
As nighttime comes, I then rejoice
For what I was able to do
Fact is, there is a point in life
When being alive is, enough
Yldara 2911070735
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(No Ratings Yet) Loading ...Just write
Monday, January 7th, 2008
Yesterday at church (January 6th), we celebrated Epiphany. It was to me personally, a relevant revelation to ponder more on God’s great love and to somehow share it with everyone. Yes! His love is for you and for me, let us bask in it and celebrate it in everything we do, think and feel.
Thought I should start this day by encouraging those who are called to write, to not be timid in the sharing of their gift, and…..
Just write
Gather up one’s courage
And collection of ideas
Dust away the cobwebs
Veil of hidden thoughts
Think - write.
Grasp that pen and paper
Find a topic and a prompt
Start jotting down words
Mold them into verses
Do - write.
Warm up to the flow
Get excited once more
Let imagination reign
To your heart’s content
Just - write.
Yldara 1311070729
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(No Ratings Yet) Loading ...Pasta and Vegetable Delight
Saturday, January 5th, 2008
Sometimes, those frozen vegetables do come in handy. When one’s schedule is wrecked and you need a 30 minute healthy meal, they come to your rescue without sacrificing any of the stuff that matters: visual and palate appeal.
Take a look at this —-
Colorful, tasty and relatively fast to fix–the kind of meal-in-one I could rely on to satisfy a hungry bunch. Top with some freshly grated parmesan cheese and you’ve got a winner! Well, at least as far as my brood is concerned. This can easily feed 6-8 people as a main dish.
Pasta And Vegetable Delight
1 pkg. 16 oz. frozen sweet yellow corn
1 pkg. 16 oz. frozen broccoli florets
1 pkg. 12 oz. Tinkyada (Rice) Macaroni
1 cup fresh grape or cherry tomatoes (halved)
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
1/4 cup water
4 tbsp. butter (half a stick) salted
2 tbsp. extra virgin olive oil
2 tsp. granulated sugar
3/4 tsp. sea salt (fine)
1/4 tsp. onion powder
1/4 tsp. garlic powder
freshly ground pepper to taste
grated parmesanIn a stock pot big enough to hold all the pasta and liquid needed, cook pasta according to directions, except season the cooking water with 1/2 tsp. sea salt and 1 tbsp. extra virgin olive oil.
While the pasta is cooking, in a 12 inch skillet with cover, cook the frozen corn in 1/4 cup water, 2 tbsp. butter and remaining olive oil for approximately 10 minutes covered. Test for doneness before adding in the broccoli, red and green bell peppers, 2 tsp. sugar, 1/4 tsp. sea salt, onion powder, garlic powder. Stir together for a minute or two. Cover and cook for another 3-5 minutes. You want the broccoli to be cooked enough but still retain a bit of its crispness. Turn stove off.
By this time the pasta should be cooked al dente. Rinse with cold water and drain then transfer to a 9×13x2 serving dish. Add cooked vegetables, halved grape or cherry tomatoes, remaining 2 tbsp. of butter. Mix together lightly. Season with ground pepper according to your taste and serve with grated parmesan cheese on top.
Enjoy!
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(No Ratings Yet) Loading ...Riding Winged Verses
Friday, January 4th, 2008
Saddling up before the dawn’s light
Chasing gloomy shadows away
Sipping on hot and strong dark brew
Battling cobwebs that cloud one’s mind
Taking a firm stand, making time
Clearing away all past clutter
Thinking, writing and enjoying
Painting with a bounty of words
Resolved to frustrations, and yet
Never again to waver or stop
Learning, knowing and improving
Poetry – One’s dream of an Art
Yldara 011207
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(No Ratings Yet) Loading ...The Pancake Experiment
Thursday, January 3rd, 2008
Yippee! We finally bought a griddle! I know, I know, its almost unbelievable that I did not have one until afternoon of New Year’s day. But due to our son not being able to eat eggs, wheat, barley, oats, and potatoes, we have not had a use for one until our circumstance and the internet made it possible to research recipes and adapt them to suit our needs. It is a two-burner griddle that is non-stick and supposedly tested in restaurant kitchens. I don’t know how it will hold up in the long run but the 3 inch cakes I cooked on it turned out nice.
I used the “fluffy egg free, gluten free pancake” recipe which I posted here January 1, 2008 with a slight modification. When I baked the cake in the oven, I used a scant teaspoon of xanthan gum and the batter was very thick and sticky. It held itself together beautifully as a fluffy cake but I thought then that the consistency might not be all that suitable for griddle or stovetop pan cakes. Keeping that in mind, I used a scant 1/2 teaspoon xanthan gum this time. The batter was more manageable for a pancake mix although it did not spread much when I tried to ladle it with a regular tablespoon. To get almost perfect round 3-inch cakes I had to help it along by spreading it into shape. Now, I am almost of the mind that with this mix, one does not need to use xanthan gum for stovetop or griddle cakes. I will have to try the recipe without it, one of these days.
Of course, the kids, gobbled-up their breakfast pancakes without a problem. They eat healthy most of the time (my husband and I try to see to that) but special treats always earn you those extra bright smiles and extra tight hugs and kisses of appreciation. All of them are clear-cut incentives for me to continue with my experiments, no matter how frustrating it can get at times.
Below is an actual picture of the result:
Here is the recipe. It yields approximately 24 (2 dozen) egg-free and gluten free 3-inch round cakes.
2 cups Z’s GF Flour Mix*
1 tbsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Xanthan gum
½ tsp. Sea salt (fine)
4 tbsp. Granulated sugar
¼ cup (4 oz) sour cream
1 ¾ cup (12 oz.) milk
1/3 cup cup (approx. 3 oz) vegetable oil
¼ cup (4 oz) water
1 tsp. Good Vanilla extract
In a medium sized bowl or an 8-cup measuring cup, using a wire whisk, stir together GF flour, baking powder, baking soda, xanthan gum, salt and sugar.
In a separate bowl or measuring cup mix together the sour cream, milk, water, oil and vanilla extract.
Stir the well incorporated liquid mixture into the dry ingredients. Batter will become thick.
Using a regular tablespoon, ladle onto heated griddle (medium hot) gently spreading out batter to about 3 inch round.
Cook on one side until the top is somewhat set (2-3 mins. on my old-fashioned coil electric stovetop) then turn over using a non-stick pan friendly implement. Cook for another 2-3 mins. depending on how light or dark you want your pancakes to look.
Enjoy with your favorite jam, fresh fruit or whipped topping.
*Z’s GF Flour Mix (Makes 3 cups):
1 cup brown rice flour
1 cup white rice flour
2/3 cup arrowroot starch flour
1/3 cup tapioca starch flourNote! You can use the remaining GFF Mix as crumb topping for a fruit crisp and/or pie (will try and post recipe soon) or double the above * recipe and keep handy for the next pancake affair.
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(No Ratings Yet) Loading ...As the ice melts
Wednesday, January 2nd, 2008
Nature calls out a warning
in terms all too certain.
More destructive weather
felt all around the world.
A sinking island, once home
to now displaced thousands.
From the plains of the West
to the top of Mount Kenya
more illnesses to fend off.
While man decides to change
or not, the ravages continue.
Mother Earth, she braces
for that which is inevitable.
For better or even worse yet
her future still lies in wait.
Yldara 281206200p
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(No Ratings Yet) Loading ...Sa ngayon
Wednesday, January 2nd, 2008
Talamak na ang kanser
na dumuduro sa pagkatao
Nanunuot sa kalamnan
ang pagkagumon sa bisyo
Dating anghel na sinunod
ngayon ay kadiliman ang dala
Mga biyayang inaasam-asam
ibinaon na’t nailibing sa alaala
Kinabukasan ay di maaninag
Masalimuot. Makupad. Marupok.
Hangin na hatid sana’y ginhawa
pumalit ay di masikmurang usok
Nagagalit na ang kalikasan
dahil sa tinamong mga sugat
Ang nais sana ay makalaya
ngunit gapos, sa tibay ay sukat.
Yldara/M. quintos-stanphill
Author’s Comments:
***This poem was penned/written over 24 years ago as an observation of people, events and nature at the time. It was meant to be an eye opener of sorts and a challenge. It was actually the first Tagalog poem I have written—I thought I should post it since it seems appropriate even in today’s “struggles”.
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(No Ratings Yet) Loading ...Egg-free and Gluten free Pancake
Tuesday, January 1st, 2008
For months now my husband has been telling me to share my recipes on this site. For some reason or the other, I have not done so. Well, two days ago on a whim, I whipped up “Pancakes: egg-free and gluten free”. As we were having supper (yup! we had cake) he again brought the subject up. This time though, he reasoned out that if something serious were to happen to yours truly—he and the kids would have to go back to eating plain rice with everything. No more occasional pizza, cookies, cakes, bread or pies that are all egg-free, gluten free and decidedly yummy in one’s tummy (according to my son and two daughters).
The prospect of depriving my kids and husband such joy quite frankly does not appeal to me. The idea that I just might help someone out there with their cooking dilemma and satisfy a sweet tooth are relevant reasons as to why you’ll be reading not just poetry and stories on this site from now on. I will also be sharing my cooking and baking experiments and try to keep you posted on my successes and failed attempts.
Since it started with the pancake supper, here’s the recipe that worked for me except I did not have a non-stick griddle or non-stick stove top pan. I baked the mix, instead and cut the fluffy cake into wedges. Served with butter, cranberry jam and drizzled with maple syrup (don’t forget the glass of cold milk)—yummy in our tummies!
Fluffy Egg-free, Gluten free Pancake
2 cups Z’s GF Flour Mix*
1 tbsp. Baking Powder
1 tsp. Baking Soda
1 scant tsp. Xanthan gum
½ tsp. Sea salt (fine)
4 tbsp. Granulated sugar
¼ cup (4 oz) sour cream
1 ¾ cup (12 oz.) milk
1/3 cup (approx. 3oz) vegetable oil
¼ cup (4 oz) water
1 tsp. Good Vanilla extract
In a medium sized bowl or an 8-cup measuring cup, using a wire whisk, stir together GF flour, baking powder, baking soda, xanthan gum, salt and sugar.
In a separate bowl or measuring cup mix together the sour cream, milk, water, oil and vanilla extract.
Stir, the well mixed liquid ingredients into the dry ingredients. Batter will become very thick and sticky.
Spoon into a 9 inch cake pan ( I use a non-stick one and line the bottom with parchment paper-for easier release). Smooth top as best you can.
Make sure that you put the pan on the rack in the middle of a cold oven (not pre-heated).
Turn oven to bake at 350 degrees Fahrenheit and bake for 35 mins. or, until toothpick inserted at center comes out clean enough and not doughy or wet. A little bit of crumb sticking on the tester is okay—it is after all made out of sticky stuff. See * below.
Remove cake from oven. Let cool for 5-10 mins. before cutting into wedges.
Enjoy as is or with whipped cream topping, butter, jam, fresh fruit and /or maple syrup.
*Z’s GF Flour Mix (Makes 3 cups):
1 cup brown rice flour
1 cup white rice flour
2/3 cup arrowroot starch flour
1/3 cup tapioca starch flour
On a personal level, I usually double or triple the above amount so I have it handy stored in an airtight container. This GF Flour Mix works really well in other recipes I have found.
By the way, I will be getting a non-stick griddle (hopefully a good one) on our next trip to the store, so I can try this recipe out on the stovetop. I probably will make small pancakes with this batter. From what I have read on the net regarding gluten free batter, they are quite difficult to turn over and cook evenly. I will definitely post any and all updates when available.
Bon appétit!
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