Pumpkin Ginger Waffles

September 26, 2009 at 3:59 pm (Breakfast/Brunch)
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Source:  Country Living October 2009

Ingredients:

1 1/2 c. flour

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/4 tsp. salt

2 tsp. ground ginger

1/2 tsp. cinnamon

1/4 cup crystallized ginger (finely diced)

2 large eggs

1/4 c. buttermilk

1/2 c. canned pumpkin puree (about half a can)

1/2 c. sugar

1/4 tsp. vanilla extract

3 T unsalted butter, melted and cooled

Instructions:

Preheat waffle iron.

Combine flour, baking powder, baking soda, salt, ground ginger and cinnamon in a large bowl.  Remove 2 tablespoons of the flour mixture and toss with crystallized ginger in a small bowl.  Set aside.

In another bowl, whisk eggs, buttermilk, pumpkin, sugar, vanilla. Whisk in flour mixture until combined. Stir in butter. Fold in reserved crystallized ginger mixture.  Do not overmix.

Scoop about 1/2 c. of the batter into the waffle iron and cook to your desired doneness. Keep the finished waffles in the oven at 200 degrees to stay warm.

1 Comment

Ginger Pumpkin Cheesecake

September 26, 2009 at 3:07 pm (Dessert)
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Source:  Cooking Light December 2008

Make this cake a day ahead, and refrigerate. Large crystals of raw brown Demerara sugar look and taste lovely, but the cake is still delicious without it. To prevent the crust from sticking to your fingers while pressing it into the pan, lightly coat your hands with cooking spray.

Yield

12 servings (serving size: 1 wedge)

Ingredients

Crust:

  • 1  cup  graham cracker crumbs (about 7 cookie sheets)
  • 3  tablespoons  granulated sugar
  • 1/2  teaspoon  ground ginger
  • 1  large egg white
  • Cooking spray

    Filling:

  • 1  (8-ounce) block fat-free cream cheese, softened
  • 1  (8-ounce) block 1/3-less-fat cream cheese, softened
  • 3/4  cup  granulated sugar
  • 1  tablespoon  vanilla extract
  • 2  teaspoons  fresh lemon juice
  • 1/2  teaspoon  ground ginger
  • 1  (15-ounce) can pumpkin
  • 3  large eggs
  • 1  tablespoon  Demerara sugar

Preparation

1. Preheat oven to 350°.

2. To prepare crust, combine the first 4 ingredients in a bowl; toss with a fork until well blended. Press crumb mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes. Cool on a wire rack.

3. Reduce oven temperature to 300°.

4. To prepare filling, place cream cheeses in a food processor; process until smooth. Add 3/4 cup granulated sugar and next 4 ingredients (through pumpkin); process until smooth. Add eggs, 1 at a time; process well after each addition. Pour cheese mixture into prepared pan. Bake at 300° for 50 minutes or until almost set. Turn oven off; partially open oven door. Cool cheesecake in oven 30 minutes. Remove from oven; cool on a wire rack. Cover and chill 8 hours. Sprinkle with Demerara sugar just before serving.

Nutritional Information

Calories: 194 (28% from fat)
Fat: 6.1g (sat 3.3g,mono 2g,poly 0.6g)
Protein: 7.5g
Carbohydrate: 27.1g
Fiber: 1.3g
Cholesterol: 60mg
Iron: 1mg
Sodium: 254mg
Calcium: 67mg

2 Comments

Chicken Saute with Caramelized Ginger Sauce

February 5, 2009 at 10:10 pm (Main Dish)
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p20500781This recipe just sounds good doesn’t it?  We tried this recipe for the first time tonight, and I was impressed with how quick and easy it was. It’s a company-worthy dish, so invite yourself over and we’ll cook it again.

 
I found out that my camera has a cuisine setting and even though I haven’t completely figured it out yet, this picture kind of shows that the sauce gets thick and coats the chicken in caramelized gingery goodness.

Chili paste, sesame oil, and fresh ginger are pantry staples for us, but they are cheap and easy to find if they aren’t for you.  We ate this with broccoli and also had steamed green beans that I tossed with a tiny bit of sesame oil and red pepper flakes–it would be good over rice as well.

Ingredients

  • 1  tablespoon  canola oil
  • 2  tablespoons  sugar
  • 1 1/2  tablespoons  low-sodium soy sauce
  • 1  teaspoon  chile paste with garlic (such as sambal oelek)
  • 1  teaspoon  grated fresh ginger
  • 3/4  cup  fat-free, less-sodium chicken broth
  • 1  teaspoon  sesame oil
  • 4  (6-ounce) skinless, boneless chicken breast halves, thinly sliced
  • 1/4  teaspoon  freshly ground black pepper
  • 1/8  teaspoon  salt

Instructions

1. Heat canola oil in a large nonstick skillet over medium heat.

2.  Add sugar to pan; cook 1 minute or until sugar dissolves and is lightly browned.

3.  Combine soy sauce, chile paste, and ginger in a small bowl; add to pan.

4.  Add chicken broth, sesame oil, and chicken to pan; cook 5 minutes or until chicken is done, stirring occasionally.

5. Remove chicken from pan with a slotted spoon. Simmer sauce 10 minutes or until slightly thickened.

6.  Return chicken to pan; toss to coat. Sprinkle evenly with pepper and salt.

Yield

4 cups (serving size: 1 cup)


Source:  Cooking Light, May 2008

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