kfranzetta's Profile

From: San Francisco, CA USA

Joined: April 25th, 2011

Plum Poppy Seed Muffins from The Smitten Kitchen Cookbook

I made these early one morning when we had nothing to eat for breakfast and everything to make these muffins. I used Cup4Cup gluten-free flour in place of the all purpose flour and buckwheat flour in place... read more >

recipe reviews (366)
book reviews (0)
useful review votes (143)

• Bookshelf Home
• Reviews
• Recipe Box
• Favorite Members
• Photos
• Covers

kfranzetta's Reviews

21 recipe(s) reviewed. Showing 1 to 21Sort by: Title | Date | Rating

Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen

By Heidi Swanson
Ten Speed Press - 2011

I made this recipe with a few modifications. I baked the oatmeal in muffin tins, so I mixed all of the ingredients together instead of layering them as the recipe describes. I used 1/2 cup of raisins in place of the berries and brown sugar in place of the cane sugar or maple syrup. The result was very tasty.

useful (0)  

This salad was simple and delicious. Definitely make the oven roasted cherry tomatoes, they add such a nice flavor and texture.

useful (0)  

A quick, simple soup. Very tasty. The recipe says to add a big pinch of salt and the potatoes to the warmed butter. I added the salt first, and had terrible problems with the potatoes sticking to the bottom of the pan. Make sure to add the potatoes first, followed by the salt. I haven't tried stirring in coconut milk, as suggested, but I think that would be delicious.

useful (2)  

I just made the soup. I did not make the mustard croutons. This soup was good, but the next time I make it, I will make a few adjustments. I felt that the potato overwhelmed the cauliflower flavor. Next time, I would increase the cauliflower to 24 oz (roughly one whole head). The recipe called for a homemade Dijon mustard, but I just used what I had on hand and felt that the mustard flavor was not prominent enough. Next time, I would increase the mustard to 2 tablespoons.

useful (0)  

I made the chickpea salad part of this recipe and the result was very much like tuna salad--perfect for my vegetarian family. The salad was a bit too creamy for my taste. Next time, I will cut back the yogurt/mustard mixture by 1/3. Instead of serving on lavash, I served the salad in cabbage leaves.

useful (1)  

This is a very simple recipe. Grating the ginger and squeezing out the juice produces a milder tea than just adding a piece of ginger to hot water. It would be good with a small amount of honey or agave nectar.

useful (0)  

The combination of coconut and kale is this recipe is delicious! I served it over brown rice instead of farro with great results!

useful (2)  

This dish was ok. I like the taste of the miso-curry dressing, but I wasn't crazy about the squash or the tofu in this dish. I will finish the left overs, possibly adding a fried egg, but I won't rush to make this dish again.

useful (0)  

This is a very tasty salad. I used chocolate balsamic vinegar in the dressing, and liked the addition of goat cheese instead of Parmesan.

useful (0)  

I had a lot of success with this recipe. I used one pint of grape tomatoes and cut them in half as the recipe specified. I let them go 50 minutes, but should have taken them out at 45. Some of them got too caramelized and turned black. The other ones, though, were delicious! They were chewy and very sweet. I made these for use in the black bean salad, also in this book.

useful (0)  

This recipe was tasty, but very sweet. Next time, I would double the eggplant and cut the tempeh into 1/2-inch chunks instead of 1-inch chunks.. I added a russet potato in addition to the sweet potatoes. I would not do this again, but I would increase the sweet potatoes. The recipe says it serves four, but it would make four relatively small portions.

useful (2)  

This popcorn recipe was very good. Next time I would maybe reduce the butter a little bit, as it was very rich.

useful (0)  

These strawberries are very tasty and turn out a bit savory. I served them over greek yogurt but wasn't crazy about how it tasted. I think they would be great over a biscuit, as the recipe suggests.

useful (1)  

This salad was pretty good. It makes a LOT! If you don't think that you will be eating it all in one sitting, reserve some of the arugula for the leftovers so it doesn't get too soggy with dressing.

useful (1)  

This recipe is very flavorful. I used one 12 oz bag of baby spinach instead of a full pound, and that worked well. I will note that this dish looks very pretty when it is first made, but it doesn't look so great after a day or so. Heidi suggests keeping this on hand for snacks, and while the flavors hold up, it definitely doesn't look very appetizing after the first day.

useful (1)  

This was a very tasty summer pasta recipe. I used my food processor to grate the zucchini, so the recipe came together very quickly. I used brown rice pasta instead of the recommended combination of semolina and whole wheat. I also added a can of white beans to add some protein and make the dish an entire meal. I will make this one again.

useful (1)  

This is a very easy, reliable soup recipe. I substituted cauliflower for the potatoes but otherwise followed the recipe as written.

useful (1)  

This is a simple, inexpensive recipe. I used savoy cabbage instead of plain green cabbage. I also served it with broth, as suggested in the headnotes, right away. I just heated up a small pot of vegetable stock and then spooned a few ladle-fulls over the cabbage and beans. The grated Parmesan really adds a lot of flavor. This recipe is a keeper.

useful (2)  

I used all wild rice and feta cheese in place of the recommended goat cheese. The salad was very nice, but not terribly flavorful. I would add some pepper to the dressing next time around.

useful (2)  

This casserole is very good. I substituted part skim ricotta cheese for the cottage cheese and nonfat Greek yogurt for the sour cream with very good results. I will definitely make this one again.

useful (2)  

I also did not get the super tall flaky biscuits pictured in the photo next to this recipe in the book. I did use greek yogurt, but instead of AP flour, I used Thomas Keller's C4C gluten-free flour. The resulting biscuits were very tasty, and still flaky, just very short.

Next time I will try not to pat the dough down quite as much during the stacking phase and will hopefully end up with airier biscuits.

useful (1)