Millet cereal/8 recipes

Pumpkin-Millet Soup recipe

Asian millet salad recipe has been quite popular, so decided to give it a try. Made my own version, and we absolutely enjoyed it. Here the recipe is.

These muffins turned out deliciously moist, and pineapple definitely played the role. They were packed with goodness too. Whole wheat flour, brans, and pineapples made the muffins made the muffins very nutritious, they are perfect for breakfast to start the day or a snack for an energy boost.

This healthy and tasty salad is made with assorted grains, fresh apple, celery, bell peppers and dried cranberries, tossed with a light and flavorful vinaigrette.

Authentic sausage casserole done right. Creamy custard-like interior with crispy edges and two cheeses interwoven. Say no-more. Make-ahead makes it painlessly delish.

These low-fat and delicious snacks are perfect to serve at dinner parties or family gatherings.

This delicious sandwich is filled with sauteed juicy portobello mushrooms, sweet bell pepper, onions and melted provolone cheese. So satisfying, and will be definitely making it again. Yum!

We can always find different kinds of bars in stores, why not make your own crispy and chewy bars, this is a easy homemade bar, tasty and handy.

White-chocolate snowflakes balance gracefully on a delicate, lemony three-layer white cake filled with zesty lemon custard and covered with a white-chocolate frosting.

Applesauce-Blueberry Muffins recipe

Use the slow-cooker and liquid smoke instead of grilling and wood chips. The result is outstanding, and the pork is packed with flavor.

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These muffins are like the name, they are loaded with fresh fruits, high fibre cereals and whole wheat flour, also they are so moist and tasty. Great for breakfast, brunch or a snack in the afternoon.

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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 :)