Blueberry Orange Pancakes:
Here’s a great breakfast to kick start your morning -
Makes about 24 four-inch pancakes.
Preparation time: Not long at all
Cooking time: Even shorter then Preparation

Ingredients:1 1/4 cups unbleached white flour
1 cup whole wheat flour
1/4 cup reduced-fat soymilk powder or low-fat soy flour (opt.)
4 tsp. baking powder
2 tsp. baking soda
1 tsp. salt1
½ cup apple juice
1 ½ cup orange juice
½ cup frozen blueberries

Cooking Instructions:
In a large bowl, mix together flour, soy powder, baking powder, baking soda, and salt. When the dry ingredients are well combined, stir in fruit juices.
Mix briefly-lumps are okay.
Heat a non-stick griddle or skillet (or a heavy skillet lightly greased with an oiled cloth) over high heat until it is hot; then turn it down to medium high. Spoon the batter onto the pan making 2"-4" (silver dollar) pancakes then sprinkle a few blue berries into each pancake. When the tops are bubbly, turn them over carefully and cook until the under side is golden and the middle is cooked (you can spread apart one pancake using a fork to test). Serve immediately with maple syrup, agave nectar or other toppings.
Per pancake:
Nutrition Facts (per pancake):Calories: 57 Protein: 2 gm. Carbohydrates: 12 gm. Fat: 0 gm

Turkey Meatballs With Tomato Sauce
Created By Chef Bill Bailey
Ingredients:
1 pound ground turkey
1 cup panko breadcrumbs
2 eggs
2 tablespoons chopped fresh parsley
3/4 teaspoon dried thyme, crumbled
2 garlic cloves, chopped

Preperation:
Preheat oven to 400°F.
Thoroughly combine first 7 ingredients in large bowl. Season with salt and pepper. Shape mixture into 1 1/4-inch balls. Arrange meatballs on heavy large baking sheet.
Bake until cooked through and firm to touch, about 12 minutes.

Brown Rice & Qunioa

Recipe By: Chef Bill Bailey
Serving Size: 10 Yield: 1 serving
Preparation Time :0:00
Categories: Side Dish
Description: "An Alternative to Pasta. Try it you'll love it!!"
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
½ cup almond
1 cup quinoa
1 cup brown rice
1 medium onion -- sliced
¼ tablespoon olive oil
1 each orange, whole -- zested and juiced
1 clove garlic
½ cup dried cranberries
½ cup arugula
salt and pepper -- to taste

Preheat the oven to 350F degrees. Spread the Almonds out on a baking tray and toast for 8 minutes, until lightly colored. Remove from the oven, allow to cool slightly and then chop roughly. Set aside.
Fill two saucepans with salted water and bring to a boil. Simmer the quinoa in one for 12 - 14 minutes and the rice in the other for 20 minutes. Both should be tender but still have a bite. Drain in a sieve and spread out the two grains separately on flat trays to hasten the cooling down.
While the grains are cooking, saute the white onion in 4 tablespoons of the olive oil until golden brown. Leave to cool completely.
In a large mixing bowl combine the rice, quinoa, cooked onion and the remaining oil. Add all the rest of the ingredients, the taste and adjust the seasoning. Serve at room temperature or hot.


Copyright: 2008