kfranzetta's Reviews
30 recipe(s) reviewed. Showing 1 to 30Sort by: Title 
| Date | Rating
Website: Cookie + Kate
This is an excellent gluten-free quiche recipe. I baked it in a tart pan, and it did leak a little oil. I followed the recipe exactly and it came out great!
useful (0)
I just made the pesto portion of this recipe. I served it over buckwheat pasta with green peas and cherry tomatoes. The sauce was the perfect complement and added a nice peppery touch. It could perhaps use a bit more salt.
useful (0)
Great dish to serve for brunch with a crowd because you can cook a number of eggs at once. I doubled the recipe and omitted the garlic. Next time, I would cut the oil in half as the tomatoes ended up a bit soupy. I also added in a handful of sundried tomatoes that brought out a nice depth of flavor.
useful (0)
useful (0)
This salad was ok. The raw onions were a bit overpowering.
useful (1)
This is an interesting pasta dish. The sauce is more or less a thick butternut squash soup. I served it over brown rice spaghetti. I think that a wider noodle, such as linguine or fettuchini would be better.
useful (0)
This is good, but very cheesy. If I make this again, I may cut back on the amount of gruyere.
useful (0)
This is a great take on quesadillas. I added a can of black beans to the red onion and mushrooms, right before adding the spinach to make for a more substantial filling. I used brown rice tortillas to make the recipe gluten-free. I was skeptical about how well putting the cheese on the outside of the quesadilla would work, but it turned out great! It got crispy and delicious. As the recipe suggested, I used my cast iron pan and had great results!
useful (0)
This soup is very rich and flavorful. Be sure to use a red curry paste that you really like, as the flavor of the red curry is very prominent. The combination of roasted cauliflower and coconut milk is rich and velvety. In addition to the reserved roasted coconut, I also topped the soup with sliced scallions and basil and some baked tofu.
useful (0)
This recipe is a simple weeknight curry. Cook the quinoa in coconut milk with some onion and warming spices, add in greens and serve topped with roasted cauliflower. I used spinach instead of arugula, and I wasn't crazy about it in this dish. I would use arugula the next time I make this. I also used all red quinoa and found that it took longer to cook than the 15 minutes suggested in the recipe. In addition to the cauliflower, I also roasted some zucchini, which I threw onto the same baking tray about half-way through the cauliflower cooking time.
useful (0)
I love this salad. The real star here is the herbed yogurt. I use brown rice instead of farro. I have also served this sauce with falafel. So good!
useful (0)
This is a nice breakfast smoothie. Combine a frozen banana, almond milk, almond butter (I used homemade), flax seeds, and a little bit of honey for a thick and delicious smoothie. I did include a little bit of almond extract, as the recipe indicated, but I found it to be a bit overpowering. When I make this again, I will omit the almond extract and add some cinnamon instead.
useful (1)
I made a version of this cake for Rosh Hashanah. Instead of fresh raspberries, I used dried mission figs. The cake was very tasty, and the orange-honey glaze gives it a nice moist texture. I took my cake out of the oven after 45 minutes, and it was very done. I used a regular cake pan, not a spring-form pan, and lined the bottom with buttered parchment paper. Next time, I will start checking the cake for doneness at 35 minutes.
useful (1)
This is an excellent and easy no-cook side dish. I served this with butternut squash and Moroccan-spiced quinoa. I will definitely make this again.
useful (0)
A massaged kale salad with a lot of crunch and a zesty dressing. I made a few modifications to the recipe, and it turned out delicious! I omitted the avocado and pomegranate seeds and include some cucumber cut into thin matchsticks instead. I substituted cotija cheese for the feta cheese and used agave nectar in place of the honey in the dressing. This is one of the best kale salads I have made.
useful (0)
Made exactly as written used pre-cooked steamed lentils. Delicious. Perfect for lunch served over romaine with crumbled feta and chopped walnuts.
useful (0)
The lemon flavor of this risotto is very nice and light. I increased the recipe, and it came out a little mushy. If I make it again, I will make it as specified.
useful (0)
This is a quick recipe for fall-flavored cookies. I used Cup4Cup gluten-free flour, and coconut oil to make these both dairy- and gluten-free. They tasted great right out of the oven.
useful (0)
This is a great green soup recipe. Lots of flavor comes from caramelized onions, and the addition of a little arborio rice makes it so creamy. I used swiss chard instead of kale, and omitted the cayenne. Don't skimp on the lemon juice.
useful (0)
This recipe is decadent, but very delicious! I used brown rice spaghetti, and it worked wonderfully. I will certainly make this one again.
useful (2)
This is an excellent recipe for a create take on pizza. I increased the crust ingredients by 50% to bake the pizza in my 12" cast iron pan. The flavors of the squash, olives, feta, and sundried tomatoes all come together really well. I will definitely make this one again.
useful (0)
I stored the components of this salad separately and then took them to work for lunches for a week. The sauce is very tasty!
useful (0)
Another delicious recipe from Cookie+Kate. I made the recipe exactly as indicated, adding in one cup of chopped zucchini. This would also be delicious with the addition of tofu and cashews or peanuts.
useful (0)
This is very delicious. Follow the recipe exactly.
useful (0)
This is an excellent recipe to make in advance and eat for lunch during the week. It reheats very well. I made the sauce using cashew butter instead of peanut butter, and it was delicious. I recommend doubling the sauce so that you can eat it on other vegetables or rice noodles once the roasted sweet potatoes and red peppers are gone.
useful (0)
Delicious. I substituted tofu for the eggs, and it was great.
useful (1)
Seriously. The. Very. Best. Brownies. So good with the perfect texture. I used Cup4Cup gluten free flour with great results. The added step of browning the butter really makes a difference and is worth the extra time. All in all, a very simple recipe that you mix together in one pot. I will definitely make these again!
useful (1)
These quesadillas are so good, and such a nice change from your standard cheese quesadillas. The tomatoes, chickpeas, onions, and olives all taste delicious together. I used brown rice tortillas and added a little bit of feta cheese. I used my cast iron pan and found that I didn't need to brush the tortillas with any additional oil.
useful (1)
This soup packs a lot of flavor for a quick weeknight meal. I used one dried chipotle chile and two jalapeno peppers and feta cheese. The soup had a really nice level of spice, and all of the condiments really complement it.
useful (0)
This recipe is so tasty! It has really basic ingredients, but is so delicious. I will definitely make this one again!
useful (0)