Recipe Week # 2
PUMPKIN WAFFLES WITH CRANBERRY CHUTNEY

Weekly recipes and ingredients are on display at Ellsworth Hannaford (shown) and Trenton Marketplace IGA.

These light waffles make a delightful addition to brunch or a light supper.
The extras will freeze well, and the chutney is good with roasted meats, even on toast!

• ¾ cup cooked pumpkin or canned pumpkin puree

• 2 eggs, separated

• 1 tablespoon sugar

• 2 tablespoons canola oil

• ½ teaspoon cinnamon

• ½ teaspoon ginger

• 2 teaspoons baking powder

• 1 cup whole meal or whole wheat flour

• ½ cup skim milk

In the bowl of your mixer, combine the pumpkin and 2 egg yolks. Beat in the sugar, oil, cinnamon and ginger. Combine the flour and baking powder and stir into the mixture. Stir in the skim milk. Beat the egg whites until stiff, and fold into the mixture. Spoon into a preheated waffle iron and bake until crisp. Makes 8 – 4 inch by 4 inch waffles. Serving size is 2 waffles. Recipes serves four people.

Nutritional analysis per serving: 236 calories, 9 grams protein, 30 grams carbohydrates, 10 grams fat (0 grams trans fat), 172 mg. sodium, 5 grams fiber.

FOR THE CRANBERRY CHUTNEY:

• 1 teaspoon canola oil

• ½ cup minced onion

• 1 tablespoon finely chopped candied ginger

• ¼ cup orange juice

• 2 cups fresh or frozen cranberries

• ½ cup sugar

• 2 tablespoon cider vinegar

• Sea salt to taste

• ¼ teaspoon ground allspice

Heat the oil in a medium saucepan over medium heat. Add the chopped onions and cook until they start to soften. Stir in the candied ginger and orange juice. Add the cranberries, sugar, vinegar and ground allspice. Reduce the heat and simmer for about 15 minutes until thick. Remove from heat. Season with sea salt if necessary. Serve over pumpkin waffles. Makes 4 – 1/3 cup servings.

Nutritional analysis per serving: 153 calories, 1 gram protein, 36 grams carbohydrates, 1.2 grams fat (0 grams trans fat), 122 mg. sodium, 2.4 grams fiber.

Cheryl Wixson’s Kitchen is a non-profit organization dedicated to teaching people the joys and benefits of healthy eating and cooking utilizing regional products while supporting a sustainable environment.  For more recipes, visit our website at: www.cherylwixsonskitchen.org

Lose and Win is sponsored by Healthy Hancock, a coalition of organizations working together to improve the health of residents in Hancock County.

Week Two — Over 160 Lose and Win participants attended the Health Fair in Ellsworth and received screenings and health information.

In Deer Isle/Stonington 40 people took an active part in Line Dancing.

45 teams with 393 participants are on their way to reduce their total weight of 74,732 pounds.

Annette’s team, the “Slim Downs” from Otis became the winner of the “Victory Stick” with their impressive first week’s losses. The “Booty Losers” took second place and the “Livin Life Large Girls” came in third.