Tag Archives: cooking zen zone

From Around the World, From the Kitchen

Chile Rellenos with ZUCCHINI & PANEER

2 Comments

“This recipe for chiles rellenos comes from Andrea Serrato, who sells an exquisite version of the dish out of her home in East Los Angeles. Ms. Serrato learned to make it from her mother, Rose Serrato, who fills big chile poblanos simply with queso ranchero, fries them in a cloudlike batter and simmers them in a garlicky salsa roja.” NY times Cooking

Continue reading Chile Rellenos with ZUCCHINI & PANEER →
Dairy free recipes, From Around the World, From the Kitchen, Pastas, Grains and Legumes

Bell Pepper Tomato Pasta

13 Comments

Bell pepper tomato pasta is a dish my eldest daughter made for our Mother’s Day dinner this past Sunday that was so delicious that I immediately asked her for the recipe. It did occur to me however that it’s usually the daughter asking the Mother for a recipe, but in this case it was the reverse 😀. In all seriousness though this really is an awesome pasta.

Continue reading Bell Pepper Tomato Pasta →
From Around the World, From the Kitchen, Pastas, Grains and Legumes

Vegetable Lasagna

2 Comments

Lasagna is one of those classic decadent pasta dishes that everyone loves. Interestingly however it never appealed to me much as the veggie version always seemed overly stuffed with cheese that even when it was called a veggie lasagna there was very little vegetables in it.  Enter this veggie packed delicious lasagna!

Continue reading Vegetable Lasagna →
From Around the World, From the Kitchen, Pastas, Grains and Legumes

Stuffed Chile Relleno with Kale, Sweet Potato and Squash

Leave a comment

Packed with nutrients, delicious and decadent, a baked chili relleno from our favorite Mexican restaurant Zona Rosa is what I tried to replicate in this recipe.  I stuffed my peppers with a similar variety of veggies including kale, sweet potatoes and squash. I then added quinoa and cheese, and baked the peppers on a bed of black beans. Continue reading Stuffed Chile Relleno with Kale, Sweet Potato and Squash →

From the Kitchen, Indian Food, Sunday Soups

Rasia Mutia. Chickpea flour Dumplings in Spiced Yogurt Broth

2 Comments

Rasia mutia is a yogurt soup from the state of Gujarat in the Western part of India.  It is a delicately spiced yogurt broth with chickpea flour dumplings called mutias.  The dumplings are made with day old rice, turmeric, chickpea flour, ginger, garlic, and salt.  These are then steamed and added to the yogurt broth. To prevent the yogurt broth from curdling when heated the yogurt is blended with chickpea flour that acts as rue for the yogurt soup.   A rather unusual yogurt soup that is considered “ordinary” and not worthy of serving for company, you wont find this at any Indian restaurant.  However this is a totally unique homemade soup that is delicious and healthy as well. Give it a try! Continue reading Rasia Mutia. Chickpea flour Dumplings in Spiced Yogurt Broth →