kfranzetta's Profile

From: San Francisco, CA USA

Joined: April 25th, 2011

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July 18th, 2015

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 >

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kfranzetta's Reviews

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13 recipe(s) reviewed. Showing 1 to 13Sort by: Title | Date | Rating

Quick, simple, and main-course vegetarian pleasures

By Jeanne Lemlin
HarperCollins - 1998

13th July 2014

Buttermilk Pancakes : page 273

Excellent buttermilk pancake recipe.

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This recipe is a easy weeknight dinner, but it is a little lacking. Perhaps I didn't add enough salt, but the end results were a little bland. To spice the dish up a bit, I served it with additional chopped basil, crumbled feta, and sliced kalamata olives.

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This salad is a long time favorite. It is perfect just as it is written! I especially like the combination of apple and fennel.

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26th September 2011

Kale, Butternut Squash, and White Bean Soup : page 359

This soup is very tasty, and relatively quick to put together. The recipe says it makes 4-6 main course servings, and I would definitely say it's closer to 6 than to 4--it makes a lot! The flavors are all delicious. The end result is a little oily, so next time around I may cut the 1/3 c. of oil back to 1/4 c.

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29th September 2011 (edited: 4th January 2012)

Leek and Potato Chowder : page 370

This recipe was very tasty and came together relatively quickly on a weeknight. The recipe says that it serves 3 as a main course, and that is accurate. I wish I had doubled the recipe so I would have had more leftovers. I made a few alterations that all worked out fine: I used four small leeks instead of three large, I substituted soy milk for the regular milk, and I used full fat Greek-style yogurt in place of sour cream. I will definitely make this one again!

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8th March 2012 (edited: 8th March 2012)

Lemon-Soy Marinade : page 192

This flavor of soy sauce dominates in this marinade. Next time I will increase the amount of lemon juice so that flavor comes out more. I used this batch for the tofu shish kebabs.

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I have made this soup a number of times. The recipe calls for orzo. I prefer to make it without the orzo because it keeps better. If I want to add a grain, I cook the grain separately and add it to individual bowls. This soup would be very good with rice substituted for the orzo.

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21st October 2013

Multi-Grain Muffins : page 286

This is a nice quick muffin recipe. It calls for a mix of all-purpose flour and whole wheat flour. To make these gluten-free, I used Cup4Cup gluten-free flour for the all-purpose flour and buckwheat flour for the whole wheat flour. The recipe calls for walnuts, and I used a combination of walnuts and pecans. The recipe also calls for 1/4 c. of honey. I used 2 T of honey and 2 T of maple syrup. The result is a most, hearty muffin.

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14th March 2012

Spicy Thai-Style Noodles : page 489

This was an easy weeknight dinner. I used rice noodles instead of traditional spaghetti. I also scrambled an egg and fried up some tofu to toss with the noodles. I served the dish garnished with chopped Thai basil, mint, and cilantro.

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This is a quick week night dinner option. I was afraid that the chili paste would be too spicy, so I only used 2 teaspoons. When I make this again, I will use the full tablespoon called for in the recipe.

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13th February 2014

Tempeh Fajitas with Cucumber Salsa : page 668

This is a nice recipe for a weeknight dinner. Toss tempeh, onion, and peppers with a simply soy marinade and roast. Mix together some yogurt and cucumber for a refreshing salsa. Serve it all in tortillas for a tasty dinner. I used corn tortillas and served these more as tacos that fajitas. Still very good.

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7th March 2012 (edited: 26th July 2012)

Thai Noodle and Green bean Salad : page 348

This salad was pretty good. I found the dressing to be very oily and slightly heavy. If I make this again, I will reduce the vegetable oil to 2 tablespoons and the sesame oil to 2 tablespoons. I did not add the red pepper flakes to the dressing. Instead, when we served it, we let everyone dress their own serving with sriracha or chili/garlic sauce. I boiled the green beans for the 5 minutes recommended in the recipe, but found them to be a bit over cooked. next time, I will cook them for only 3 minutes. This would be good with any number of vegetables substituted for the green beans--snow peas, carrots, etc.

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I made these kebabs on a grill pan. They turned out fine, but weren't amazing. I most likely will not make these again.

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