10,000 low low recipes

Falafel patties pan-fried from cooked chickpeas with cumin, coriander, garlic, and parsley, then tucked into pita with homemade harissa. A quick vegan main that lands in 30 minutes.

Slow cooker BBQ beef sandwiches with shredded chuck roast in a tangy tomato sauce, brown sugar, and mustard. Fork-tender and crowd-ready on buns.

Green tomatillo mole with toasted pumpkin seeds, jalapenos, cilantro, cumin, cinnamon, and romaine lettuce. An authentic Mexican mole verde for chicken, enchiladas, or dipping.

Beer biscuits with just five ingredients: flour, baking powder, salt, shortening, and beer. The carbonation gives extra rise, and the hops add a faint malty note that pairs beautifully with butter.

Refrigerator pickled mushrooms: button caps simmered to firmness then jarred in a sweet-tart vinegar marinade with peppercorns and bay leaves. Eastern European style for canapes, salads, and antipasto.

Welsh bakestone pancakes (also called Welsh cakes' simpler cousin): four ingredients, no leavening trickery, cooked on a hot griddle until bubbles form. Serve warm with butter, honey or jam.

Salmon poached in a fragrant tomato, ginger, and coconut milk broth with Swiss chard. A one-pan main dish that finishes in 15 minutes with tender flaking fish.

Spicy cowboy beans bake pinto beans with smoked ham, green chilies, brown sugar, and chili powder for a smoky-sweet Tex-Mex baked bean side. A long-simmered chuckwagon classic.

Juice poached pears bathe firm fresh pears in spiced grape juice with cinnamon and allspice, then drizzle with the reduced syrup. An elegant low-calorie fruit dessert.

These delicious bars are just like the name, crunchy, chocolaty and peanut buttery. They are so easy to make, and you can adjust the sweetness according to your own taste. Great for breakfast or snack.

.

German rye beer bread made in a bread machine with rye flour, caraway seeds, and a full bottle of beer. A dense, malty loaf with old-world flavor and almost no effort.

Cocoa bundt cake with chocolate glaze: a one-bowl buttermilk batter that turns out tall, tender, and deeply chocolatey thanks to a half cup of cocoa and a quick double-speed beat.

I used a whole wheat blend of pasta/spaghetti. I cut back some on the olive oil and used smart balance blend instead of butter. I also only used 1 tsp of the crushed red pepper for my children's palate and it seemed fine.

A delicious salsa made with juicy tomatoes and a variety of peppers which make it perfect for homemade tacos or tortilla chips.

Mexican rice with sure-fire recipe for perfectly cooked fluffy rice perfect for Cinco de Mayo or as a side to numerous Mexican mains.