Low muffin recipes

Sauteed mushrooms, bell peppers with garlic, ginger, scallions and Chinese spicies. It comes out delicious, serve it as a side dish or a main course.

A tasty, filling and nutritious dish. It was easy to make, both the flavor and the texture were great. We had it with a few slices of homemade whole wheat bread, delicious!

A very hearty bread with lots of flavor. Perfect with a bowl of homemade soup

Serve with steamed rice and pair with spiced ale or imperial brown ale.

This delicious cherry tomato spaghetti sauce is full of flavor, roasting develops lots of yummy spots on these cherry tomatoes, and serve it with your spaghetti, you will be surprised by how delicious it is!

Warm and crusty rolls that pack a surprise. Inside your guests will find gooey cheese, juicy cherry tomatoes, basil and garlic.

We love this simple and tasty recipe, toasted fennel adds more flavor to the squash, and they are fresh and tasty.

Classic and very authentic East Indian recipe. Chick peas (garbanzo) in a highly flavored tasty spicy curry sauce. Great served with yoghurt and fresh baked Naan bread.

This salad is absolutely delicious, I used cilantro instead of parsley, marinated for about 4 hours, the salad was so refreshing and tasty, definitely will make it again.

For cooking this risotto, we use slow cooker, so even no stir, the risotto is cooked wonderfully, and you can choose barly or brown rice, add more fibre.

Quick, easy and foolproof sauté of green beans with smoke paprika and garlic. Easy one skillet cooking with super easy cleanup.

This easy yet tasty Korean salad is so refreshing. It goes deliciously well with any of the main courses, Korean or not. Cucumber and radishes add some nice crunch to the salad that's slightly sweet, sour and spicy.

This quick, easy yet flavorful pasta salad is made with broccoli, sun-dried tomatoes and toasted walnuts. It's packed with goodness and yumminess.

Light, refreshing and very tasty dish.

It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well. Also, I used a pie plate instead of a tart pan, and it was a great success, absolutely flavorful and delicious. The phyllo crust came out flaky and crispy. Have definitely become one of my signature recipes :)

Mexican Fideo recipe