Tag Archives: cooking zen zone

Cooking Zen Zone Recipe, From the Kitchen, Sweet Treats

Fruit and Nut Shortbread Cookies

2 Comments

Soft buttery cookies all topped with finely chopped fruit and nuts, we call these cookies fruit and nut shortbread cookies. They are so good folks, actually they’re the best shortbread cookies we’ve had! It’s the perfect afternoon treat especially when had with a cold glass of milk or a good cup of coffee or tea.

Continue reading Fruit and Nut Shortbread Cookies →
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 →
Cooking Zen Zone Recipe, From Around the World, From the Kitchen, Pastas, Grains and Legumes

Vegetable Lasagna

2 Comments

Lasagna is one of those classic pasta dishes that everyone loves. Interestingly however it never appealed to me as the veggie version always seemed overly stuffed with cheese that even though it was called a veggie lasagna there were little veggies 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 →