kfranzetta's Reviews
12 recipe(s) reviewed. Showing 1 to 12Sort by: Title 
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Website: 101 Cookbooks
I used dried Rancho Gordo borlotti beans and just cooked them in gently boiling water with a bay leaf for about 25 minutes before adding them in with the rest of the ingredients. I browned the squash on the stove top and cooked everything in my slow cooker for 4 hours on low. It turned out just as expected. The dish is pretty heavy, so this recipe definitely makes 6 hearty servings.
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Very tasty, relatively simple, and it makes about 4 quarts of soup. The recipes calls for 10 cups of stock. I used five cups of stock and 5 cups of water. I made the soup a day ahead. When I reheated it, I threw in some shredded kale leaves. To serve, I topped it with a fried egg and grated Parmesan cheese. Delicious!
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This recipe was delicious and very flavorful! I made a few modifications, which all worked very well. First, I used Rancho Gordo's Christmas Lima beans because I was unable to find any large white beans. I also increased the amount of kale to 1.5 cups and decreased the amount of cheese (I used feta) to 2/3 cup. Instead of topping with breadcrumbs, I topped the casserole with 3/4 cup of finely chopped walnuts prior to baking. Mine baked for 25 minutes and was perfectly done. The cilantro pesto is a delicious complement to the beans! I will definitely be making this dish again.
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This is a delicious spring recipe. I used canned cannellini beans, and this came together very quickly. Topped each serving with a fried egg and paired this recipe with a kale salad and cooked beets.
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This soup is excellent! It is a quick weeknight option and can be made from things you probably already have in your pantry. I cut back on the garlic considerably, using only 4 or 5 cloves. I used queso fresco, and it was delicious. I served the soup over brown basmati rice and garnished with fresh mint and lemon.
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I followed the technique of this recipe to cook corn tortillas with a beaten egg attached to one side. This recipe comes together very quickly and is very easy. I served these for breakfast with sour cream and salsa, but I would like to try them, as the recipe suggests, with lemon-scented cream and fried capers. Don't forget to add a bit of salt when beating the egg!
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This is a very tasty, simple red lentil soup recipe. I made the recipe with no modifications and found that the flavor developed after I let it sit for a day or so. The soup did thicken up quite a bit, so I've had to add some water when heating up leftovers.
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This was a very tasty pumpkin pie filling. It came together very easily. I had to use a smaller pan, and I baked up the extra filling in ramekins. Yum!
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I am really enjoying this unusual sauce. I initially used it to simmer mushrooms, spinach and tofu and tossed everything with cooked soba noodles. I loved all of the flavors together, but I thought that the sauce needed an additional kick. Perhaps adding another jalapeno would help. I plan to use the sauce again to simmer mushrooms, kale, and chickpeas. Heidi recommended using full fat coconut milk, but all I could find was reduced fat. I imagine that using the full fat milk would make for an improved, creamier sauce. I will be trying this recipe again.
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The flavors in this salad are delicious. I made a few modifications. I used one bag of frozen corn in place of the fresh corn, pine nuts in place of the sunflower seeds, garlic in place of the shallot, grapeseed oil in place of the sunflower oil, and I added one can of drained black beans and some chopped tomato to beef it up a little bit. Served over cooked brown rice with a little bit of crumbled goat cheese, it made a very filling meal.
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This is a very simple recipe, and much of the flavor depends on the Thai red curry paste that you use. Be sure to find a paste that adds enough flavor, otherwise this soup will be disappointing. I found it strange to roast the pumpkins skin side down. They might roast better skin side up. I served this with kale sauteed with garlic and sesame to add some additional flavor. I probably will not make this recipe again.
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This is a nice alternative to oatmeal for breakfast. I used almond milk in place of the 1% milk, and it came out fine. The end result was much drier than I anticipated, so if you like your warm breakfast cereal more like porridge, you may want to increase the cooking milk and/or water.
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