kfranzetta's Reviews
7 recipe(s) reviewed. Showing 1 to 7Sort by: Title | Date | Rating
| A wonderful chickpea, carrot, and chard saute that comes together very quickly for an easy weeknight meal. I used swiss chard, and as another reviewer suggested, I did not bother blanching it first. I just added the chopped leaves and stems in two batches to the carrots and caraway seeds. The simple yogurt sauce with a bit of olive oil and salt and pepper finishes the dish off perfectly. |
| This is a very good recipe for stuffed cabbage. The recipe calls for both vermicelli and basmati rice. I did not include the vermicelli and just used one cup of brown basmati rice. The recipe has you pour a sauce of white wine, vegetable broth, olive oil, and sugar over the cabbage parcels. Be sure to get the sauce pour over each cabbage parcel because it causes them to caramelize beautifully. The sauce was a bit sweet for me, so I would either increase the garlic a bit or cut back on the sugar a bit the next time around. All in all, the best stuffed cabbage recipe I have made. |
| This is a very hearty vegetable tagine. I cooked the vegetables for the full 45 minutes and they still didn't seem fully done, so I covered the baking dish and let them cook an additional ten minutes. The preserved lemon and harissa add a good deal of flavor to the dish, so don't skimp on them. This dish is perfect for a cool fall or winter dinner. |
| I only made the broth portion of this recipe. The vegetables provided a nice flavor, but I found the broth lacking a bit. I added a piece of kombu and about 1 1/2 teaspoons of kosher salt and that helped quite a bit. |
| This recipe got me to use a package of wakame that had been in my pantry for over a year. I did like the combination of the soba, herbs, cucumber and dressing, but I wasn't crazy about the wakame. I added a little more sweet chile sauce, sriracha, and soy sauce to my serving. |
| This salad is a lovely combination of soft chewy grains (I substituted a mixture of short grain brown rice and wild rice for the barley to make it gluten-free) and crunchy pomegranate seeds and celery. A little bit of allspice adds a little bit of warmth to a simple dressing of oil and vinegar. I used white wine vinegar in place of sherry vinegar. |
| I didn't make the pasta portion of this recipe. Instead, I used Jovial's tagliatelle noodles, boiled with a pinch of saffron in the water, and followed the recipe for the spiced butter. I also served with basil instead of mint because that is what I had on hand. This was pretty good, but I imagine it is much better when made with fresh pasta. |
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