kfranzetta's Reviews
11 recipe(s) reviewed. Showing 1 to 11Sort by: Title 
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Website: Recipes for Health by Martha Rose Shulman
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These baked beans were much more similar to traditional baked beans than I expected. I hoped that the pomegranate molasses flavor would really stand out, but it did not--perhaps due to the brand (Carlo) that I used. The beans are flavorful, though. I cooked these in my slow cooker instead of cooking covered in the oven the day before I wanted to eat them. The next day, I put half of the beans in a covered casserole dish, and heated them in the oven for about 30 minutes. Once the beans were bubbling, I added the chard and chopped walnuts. I served the beans on top of grilled portabella mushrooms. I also plan to serve them with grilled Italian veggie sausages. A note of caution: this recipe makes a ton! Perhaps consider cutting it in half unless you are planning to serve a small army.
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I made this chili for a chili cook-off, and it won second place among a crowd of meat-based chilis. I used the recipe for simmered black beans, with a few modifications, and then followed this recipe exactly. Delicious!
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I made this last night to have for breakfasts this week. Instead of blueberries, I used 1 cup of frozen mango chunks. I also omitted the rose water.
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This is a very tasty and substantial salad that comes together quickly. I could find light tuna packed in water, so I used light tuna packed in oil, and only used 6 Tbs. of oil in the dressing instead of the 6 Tbs. called for. I made this ahead to eat for lunches, so as the recipe suggested, I waited to include the parsley.
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This is a great take on fried rice. I used broccolini in place of regular broccoli and added some sliced cremini mushrooms. I used short-grain brown rice, as indicated. I tossed the cooked tofu with 2 teaspoons of fish sauce and scrambled the eggs with 1 tablespoon of gluten-free tamari. I followed the recipe as written, and added the mushrooms when I added the steamed broccolini to the pan.
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I was given three pounds of millet flour, so I was very excited to see that this recipe called for millet flour. In place of the whole grain gluten-free mix, I used Bob's Red Mill all-purpose gluten-free baking mix. These came together very quickly, and they rose very nicely while baking. The mustard flavor is very subtle, so if you might want to increase the mustard if you want that flavor to dominate.
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The flavor of celery in this soup is very nice, although it seemed to be lacking something. I might add in two cups of vegetable broth instead of just water when I combine the cooked lentils with the tomato mixture. Hopefully the flavor will improve as it sits.
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This is a fantastic cauliflower gratin. Roasted cauliflower is tossed with a nicely-spiced tomato and red onion sauce. Eggs beaten with goat cheese holds everything together. Delicious!
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I made this recipe using canned black beans. I used six cans of beans and cooked them with the onion and first half of the garlic and two bay leaves for about 25 minutes. I then added the rest of the garlic, cilantro, and one 12-oz bottle of Negra Modelo beer. They turned out great, and I used the batch of beans for the black bean chili recipe.
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I didn't not enjoy this recipe at all. I used rolled oats and the appropriate amount of water in place of steel-cut oats. The flavor of the amaranth seeds was too strong for me. Also, the overnight preparation did not save any time or improve the flavor or texture of the oats.
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This is a delicious kugel recipe and a perfect gluten-free replacement for the classic noodle kugel. I used jewel yams, and the recipe came out perfect. I will make this again and again.
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