Snippets

10/28/2010

Giving Thanks

Filed under: Snippets - Stories about Maine people — mainewarmers @ 7:47 am

US Soldier staning on a rock holding American FlagArmy Private 1st Class Alexander Joyce was returning from Afghanistan, in October of 2010, for a two week leave of duty. His last flight into Portland, Maine was on a commercial jet. He was sitting in coach class several rows back wearing his uniform — Army camouflage. Shortly into the trip, a flight attendant spoke with him, explaining there was an empty seat in First Class, and the flight crew would like him to have that seat.

 Alex, in his mild, unassuming way, thanked her, and said he was fine sitting where he was. A Vietnam Veteran, in a nearby seat, heard the conversation, stood up, and said he wasn’t going to take “No” for an answer. A woman, sitting within earshot of the conversation, chimed in, thanking Alex for his service, saying she didn’t want to take “No” for an answer either. Then several other people on board joined in, encouraging Alex to take the First Class seat.

Amazed and honored at the show of support, Alex decided to take the seat in First Class. As he walked to the front of the plane, the passengers cheered and clapped.

When the plane arrived at the Portland, Maine airport, his mother, father, brother, and girlfriend greeted him at the gate (with special gate passes, of course). After hugs and hellos, they stepped onto the escalator to go to the ground floor and baggage area where several other family members and friends stood cheering with a large “Welcome Home Alex” banner. Several people in the airport who saw what was happening joined in, cheering and welcoming Alex home.

Alex’s dad told me this story then added, “By the way, a few days before Christmas last year, Alex was returning to Portland from Alabama for a few days before he was deployed to Afghanistan. Due to weather delays, he missed a connecting flight by five minutes. As Alex talked with the airline official to see if he could find another flight home for the holiday, it became clear that there would not be any available seats on a flight to Maine until after Christmas — the time Alex would have to return to Alabama to leave the country. A man, standing in the long line, heard the conversation and gave his seat to Alex.

On Veteran’s Day, we honor those men and women who have put their lives on the line to protect the people in this country. We, at Maine Warmers, extend our sincere appreciation and thanks to all those serving in the military today, to those who have served, and to those whose lives were lost.

Grandma Hopkins’ Blueberry Muffins (Gluten Free Version)

Filed under: Maine Warmers Recipes — mainewarmers @ 7:14 am

Blueberry MuffinsThis recipe was given to me 35 years ago by a friend and has been a favorite ever since. I adapted it to make it gluten free by changing the all-purpose flour to a combination of rice and sorghum flours. Sorghum flour is made from sugar cane, is sweet, and adds a nice flavor. I have also used garbanzo bean flour in this recipe, and think you could use any combination of GF flours. If you don’t tell, no one would know!

 Beat together in electric mixer (or by hand):

1 cup sugar (Original recipe called for 1¼ cups).

½ cup butter (1 stick) softened

2 eggs

Add & Mix:

½ cup milk

Sift together:

¾ cup brown rice flour

¾ cup white rice flour

¼ cup sorghum flour

Pinch of salt

½ teaspoon cinnamon

½ teaspoon Zanthan Gum (a binder found in the gluten free section  of most grocery stores)

2 teaspoons baking powder

Add sifted ingredients to mixing bowl and stir until moistened.

Add 2 cups of fresh or frozen blueberries. Stir gently until combined well.

Divide into greased muffin cups and bake at 375° for 20 – 25 minutes or until browned and spring back when touched. Cool 10 minutes and remove from muffin cups. Serve immediately or cool and cover. They will keep a day or two but may be wrapped and frozen when completely cool.

10/20/2010

Gluten Free Cheesy Veggie Millet Cakes

Filed under: Maine Warmers Recipes — mainewarmers @ 8:07 am

Serve these veggie millet cakes with a green salad for a vegetarian supper. They make a savory accompaniment to chicken or fish. Make ahead and re-warm in microwave or covered with foil in the oven.

Ingredients

2 cups cooked millet

To cook millet, place 1 cup pearl millet in sauce pan, add 2½ cups water. Bring to a boil, reduce heat and simmer for 25 minutes. Let cool & store in refrigerator until ready to use. Yields 3 to 4 cups.

2 eggs                                                     

¼ cup scallions, chopped (use some of the tender green parts)

1 carrot, peeled & grated or finely chopped

1 small zucchini — about 6 inches — grated (optional)

½ cup grated Parmesan cheese

½ teaspoon dried thyme (or about 2 teaspoon fresh)

2 teaspoons dried parsley (or 1 tablespoon chopped fresh)

 Mix all ingredients in medium-large mixing bowl.

 Heat 2 tablespoons Canola oil in large fry pan. When oil is hot, reduce heat to medium-low. Drop about 1/3 cup of mixture into pan for each pancake. Flatten with spatula, and compact edges, bringing crumbs in to form a round or oval pancake. Cook about 5 – 6 minutes on each side, until browned and golden.

Millet Breakfast Pancakes are Gluten Free

Filed under: Maine Warmers Recipes — mainewarmers @ 7:54 am

I recently cooked up some pearl millet and made two delicious recipes: breakfast pancakes and another pan-fried vegetable patty that makes a savory accompaniment to fish or chicken.

 Millet is a seed that is gleaned from tall grasses grown most predominantly in India, China, and Africa. According to Wikipedia, its protein value is about the same as wheat. According to HealthRecipes.com, millet is rich in vitamin B, folic acid, calcium, iron, potassium, magnesium, and zinc. In 1 cup of cooked millet there is 2.3 grams of dietary fiber.

Millet is not recommended for people with thyroid conditions, but it is gluten free!

Ingredients

2 cups cooked millet

To cook millet, place 1 cup pearl millet in sauce pan, add 2 ½ cups water. Bring to a boil, reduce heat and simmer for 25 minutes. Let cool & store in refrigerator until ready to use. Yields 3 to 4 cups.

2 eggs

1 apple, peeled, cored, and chopped

1 cup chopped walnuts

½ cup dried cranberries (or substitute raisins or cut up dried apricots)

½ teaspoon cinnamon

Pinch of salt

 Mix all ingredients in medium-large mixing bowl.

 Heat 2 tablespoons Canola oil in large fry pan. When oil is hot, reduce heat to medium-low. Drop about 1/3 cup of mixture into pan for each pancake. Flatten with spatula, and compact edges, bringing crumbs in to form a round or oval pancake. Cook about 5 – 6 minutes on each side, until browned and golden.

 Serve with maple syrup, your favorite jam and butter, and fresh fruit, if desired.

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