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“Happy Halloween 2 recipies for you to try” October 25, 2011

Try something new

Gingerbread Waffles (with Pumpkin)

During winter and the holiday
season, you want to send your family out into the frosty world with something
more substantial in their stomachs than cold, sugary
cereal. These waffles, with the charm of ginger and the bulk of pumpkin, should
do the trick. In fact, they’re so tasty that butter, syrup and other toppings
may seem irrelevant.

This recipe from television host
and cookbook author Rachel Ray makes a whole lot of waffles, so you might end
up freezing a few for future days. And as Ray’s peer Martha Stewart might say,
that’s a good thing.

Ingredients:

  • 3
    cups all-purpose flour
  • 4
    teaspoons baking powder
  • 2
    teaspoons ground cinnamon
  • 2
    teaspoons ground ginger
  • 1/2
    teaspoon freshly grated nutmeg, eyeball it
  • 1/2
    teaspoon salt
  • 4
    large eggs
  • 2/3
    cup packed dark brown sugar
  • 1
    cup canned pumpkin puree
  • 1
    1/4 cups milk
  • 1/2
    cup molasses
  • 1/2
    cup (1 stick) melted butter, plus some to butter the iron
  • Syrup,
    whipped cream or fresh fruits for topping, to pass at table

Directions:

  • Preheat
    waffle iron.
  • In
    a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and
    salt. In a separate medium bowl, beat eggs and brown sugar until fluffy,
    then beat in pumpkin, milk, molasses and melted butter. Stir the wet mix
    into the dry mix until just moist. Don’t over stir the waffle batter.
    Brush the iron with a little melted butter and cook 4 waffles, 4 sections
    each. Serve with toppings of choice.
Pumpkin soup
Serves
4

Ingredients

3/4 cup water

1 small onion, chopped

1 can (8 ounces) pumpkin puree

1 cup unsalted vegetable broth

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup fat-free milk

1/8 teaspoon freshly ground black pepper

1 green onion, green top only, chopped

Directions

In a large saucepan, heat 1/4 cup of the water over medium heat.
Add the onion and cook until tender, about 3 minutes. Don’t let the onion dry
out.

Add the remaining water, pumpkin, broth, cinnamon and nutmeg.
Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and
cook until hot. Don’t boil.

Ladle into warmed individual bowls and garnish with black pepper
and green onion tops. Serve immediately.

Nutritional Analysis

(per serving)

Serving size: 1 cup
Calories 72 Cholesterol 1 mg
Protein 3 g Sodium 241 mg
Carbohydrate 12 g Fiber 2 g
Total fat 1 g Potassium 199 mg
Saturated fat < 1 g Calcium 78 mg
Monounsaturated fat < 1 g  
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