Get Ready for Flavor with Weight Watchers Banana Couscous Parfait Recipe

March 15, 2006 | Posted by Allison as Dessert Recipes, Weight Watchers Recipe & Handy Info at 9:00 am | Comments »

Banana Cousous.jpgThis Banana Couscous Pudding & Fruit Parfait Weight Watchers recipe is a fantastic to start the day, or end it on a high, delicious note.  I love this banana couscous recipe, it is a fabulous and creative way to enjoy two of my favorite things:  bananas & couscous!

Points Value:  2; Servings:  4

Ingredients:

  • 1/3 cup water
  • 1/4 cup couscous, uncooked
  • 1 oz fat-free/sugar-free instant banana pudding
  • 2 cups skim milk, cold
  • 1 large banana. ripe & sliced
  • 1 cup strawberries, sliced
  • 1/8 oz mint leaves, sprigs (for garnish)

What’s Next:

In a medium saucepan- bring water to a boil.  Cut off heat & add couscous.  Stir until mixed in & cover.  Let stand for 5 minutes & stir.

Prepares pudding according to package directions using skim milk.

Stir in couscous- it’s OK if it is still warm, no worries.  Let stand for 5 minutes until pudding is set.

To make parfaits (yep, get those parfait glasses out & brush the dust off) layer about 2 tablespoons of pudding, then 2 tablespoons of bananas, 2 tablespoons pudding, and 2 tablespoons strawberries into each glass.  Garnish with mint leaves and you’re ready to impress them all with this quick & easy elegant Weight Watchers recipe.  Enjoy!

Eat well & Laugh often.

Wienerschnitzel, A Recipe Dedicated to Albert Einstein on His Birthday

March 14, 2006 | Posted by Allison as Recipe at 1:23 pm | Comments »

wienerschnitzel.jpgNow, I know Albert was a vegetarian, but I think he would understand us saluting him on his birthday, March 14 of 1879, with a wienerschnitzel recipe.  Don’t you?  This easy German recipe is fantastic & the veal can be substituted for pork chops if needed.  Enjoy!

Ingredients:

  • 1.5 pounds veal cutlets
  • 1/2 cup all-purpose flour
  • 3 tablespoons Parmesan cheese, grated
  • 2 eggs
  • 1 teaspoon parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon ginger
  • 1 pinch nutmeg
  • 2 tablespoons milk
  • 1 cup bread crumbs
  • 6 tablespoons butter
  • 4 slices lemon

What’s Next:

Place each veal cutlet between two pieces if plastic wrap, you’re going to let any aggression of the day out on these babies.  Pound each cutlet with the flat side of a meat mallet until they are about 1/4 inch thick.

Dip each cutlet into flour to coat.

In a medium bowl- stir together Parmesan, eggs, parsley, salt, pepper, nutmeg & milk.  Place bread crumbs on a plate.

Dip each cutlet into the egg mixture and dredge in crumbs.  Place coated cutlet in frig for at least one hour, can prepare overnight.

In a large skillet- melt butter over medium.  Cook the breaded cutlets until browned on each side, about 3 minutes per side.  Remove to a serving platter and pour pan juices (my personal favorite part) over cutlets.  Garnish will lemon & you’re ready to serve!

Essen Sie gut und lachen Sie oft.   

A quote from the man being toasted today, Albert Einstein on taking time with your kisses:

“Any man who can drive safely while kissing a pretty girl is simply not giving the kiss the attention it deserves.”

Too true, Albert.  Too true.

Albert Einstein Birthday Party Pfeffernusse Cookies

March 14, 2006 | Posted by Allison as Cookie Recipes at 12:56 pm | (1) Comment »

pfeffernusse cookies.jpgCelebrating Albert Einstein’s birthday just got yummier with these Pfeffernusse cookies!  A traditional German cookie the pfeffernusse, or “peppernuts”, get their name from a stiff dose of black pepper in the dough.  Make them small so you can pop them into your mouth one at a time.
Ingredients:

    3 1/2 cups all-purpose flour

  • 2 teaspoons baking powder
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup butter — softened
  • 1 cup granulated sugar
  • 1/4 cup dark molasses
  • 1 large egg
  • powdered sugar
  • What’s Next:
     

    Go ahead and grease your cookie sheet.

    In large bowl- place flour, baking powder, cinnamon, ginger, baking soda, salt, cloves, cardamom and pepper; stir to combine.

    In separate large bowl- beat butter and sugar with electric mixer at medium speed until light and fluffy.  Beat in molasses and egg. Gradually add flour mixture. Beat at low speed until dough forms.

    Go ahead and preheat your oven to 350 F, 175 C

    Form dough into a disc; wrap in plastic wrap and refrigerate until firm, 30 minutes or up to 3 days.

    Roll dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Bake 12 to 14 minutes or until golden brown.

    Remove cookies with spatula to wire racks; dust with sifted powdered sugar. Cool completely.  Store tightly covered at room temperature or freeze up to 3 months. This recipe for Pfeffernusse serves/makes 5 dozen.

    Enjoy your Albert Einstein’s birthday celebrating while enjoying these fabulous German cookies!

Perfectly Delicious Pecan Trout with Dijon Sauce Recipe

March 13, 2006 | Posted by Allison as Seafood Recipe at 2:07 pm | Comments »

Baked Trout.jpgThis is a fantastic recipe, even for those picky non-fish eaters.  Trick them into loving seafood with this one!

Ingredients:

  • 6 small trout fillets, cleaned & ready to cook
  • 1 tablespoon olive oil
  • 1/2 cup breadcrumbs
  • 1/4 cup plain yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 3 tablespoons chopped pecans, toasted

What’s Next:

Go ahead and set your oven to broil.

Brush your fillets with the olive oil.  Dredge fillets into the breadcrumbs.

Arrange trout fillets onto a non-stick spray coated baking pan.  Cook fish on broil until they flakes easy when tested with a fork- about 5-7 minutes.  Transfer fish to baking dish and cover to keep warm.

In a small saucepan- combine yogurt, mustard & lemon juice.  Cook over low heat, stirring occasionally, until heated throughout. 

Spoon mixture over trout & sprinkle with toasted pecans and enjoy!  You have yourself a mighty fine fish dish!

Eat well & Laugh often.

 

Give Trout a Chance

March 13, 2006 | Posted by Allison as The Facts / History at 1:48 pm | Comments »

Rainbow Trout.jpgInterestingly enough, trout is the common name given to a number of freshwater fish belonging to the salmon family, Salmonidae.  There are several different types of trout, although few groceries specify the difference.  There is adriatic trout, apache trout, brook trout, Dolly Varden trout, aurora trout, flathead trout & ohrid trout. 

Trout are usually found in cool, clear streams and lakes.  They are distributed naturally throughout North America, nothern Asia & Europe.  Trout have fins entirely without spines, and all of them have a small apidose, or fatty fin along the back, near the tail.  They usually feed on soft-bodied aquatic invertebrates such as mayfly, caddis fly or Diptera. 

Trout that live in different environments can have dramatically different colorations and patterns.  Mostly, these colors and patterns for camouflage, based to their surroundings.  It is virtually impossible to define a particular color patter as belonging to a specific breed, however, in general, wild fish are claimed to have more vivid colors & patterns.

Now that we know more about the varying species of trout, let’s eat one!  Look out for the Perfectly Delicious Pecan Trout with Dijon Sauce Recipe.

Eat well & Laugh often.

 


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