Food, cooking, eating, and me

I’m not sure what to call these babies. I just know that I went on a rice flour waffle-making binge, and realized that waffle batter poured into a waffle (or some other shape) made tasty breads for the table, without drying out as rice baked goods often do in the oven. Out on the prowl of kitchen stores, I found a pizelle maker, which I could undoubtedly make crackers from. But I was not in the mood to spend $40 on a pizelle maker that day.

Next time I was in the mood to shop, I went around my local stores. At Kohl’s I found a “quesadilla maker”, sort of an odd thing which is supposed to squeeze your quesadillas and seal them into little triangles, I guess. The issue was that the only one in the store was a demo model. They didn’t have any for sale at another local store. For all that, they didn’t have many small appliances for sale at all. As the clerk explained it to me, they stock up the store for the holidays. When the appliances run out, they run out and are not replenished by the central office. WTH? A store with no merchandise for sale? Is this Soviet Russia?

Anyway, I made a batter, poured it in, and baked. Mmm, good. Leftovers reheated in the toaster oven were just as tasty. You could serve these in a basket at any meal. The split peas give them a nice golden appearance.

Toasties

1/3 cup yellow split peas, soaked in warm water for a couple of hours
1 cup of rice flour blend*
1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup water
3 tablespoons melted butter, oil, or shortening

Drain and rinse split peas, and put in the blender with the water until smooth. Add remaining ingredients and beat until smooth. Pour into a prepared quesadilla iron (or any other similar appliance) and bake until brown and toasty.

*Rice flour blend: Mix 1 pound of sweet (glutinous) rice flour with 4 pounds of white rice flour.