kfranzetta's Profile

From: San Francisco, CA USA

Joined: April 25th, 2011

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 >

recipe reviews (366)
book reviews (0)
useful review votes (143)

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kfranzetta's Reviews

16 recipe(s) reviewed. Showing 1 to 16Sort by: Title | Date | Rating

MOLLIE KATZEN'S VEGETABLE HEAVEN: OVER 200 RECIPES FOR UNCOMMON SOUPS, TASTY BITES, SIDE-BY-SIDE DISHES, AND TOO MANY DESSERTS

By Mollie Katzen
Hyperion - 2000

I used two pounds of mixed greens to make this recipe. I did not use a full 1/2 pound of feta cheese. Once I added the cheese, it formed a creamy sauce that I did not expect. Overall, the recipe was very good. I served it with Caribbean-flavored black beans.

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This dish is delicious. I follow the directions exactly. It makes a great main dish paired with coconut rice. I've also substituted peaches or nectarines for the mango with good results.

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This is a good option for a quick side dish. I used both zucchini and yellow summer squash.

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This recipe is excellent comfort food. The flavor combination is delicious. I make no modifications to the recipe.

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This recipe is a nice gluten-free alternative to lasagne. I made the tomato and roasted garlic sauce, but it didn't seem worth the effort as it didn't make very much. The vegetables produced a lot of liquid and overall the recipe was very cheese-heavy. I would make this again, but next time, I think I would cut the eggplant and zucchini, then salt them and let them sit for a while to try to draw out some of the liquid. I also might cut back on the ricotta/parmesan mixture.

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This pie looks super impressive. Unfortunately, the rice mixture isn't terribly flavorful. I'm hopeful that this recipe could be good with a few tweaks to the rice mixture. This recipe makes a ton--at least 10 servings.

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I make egg salad sandwiches out of this egg salad. I cut back on the garlic and add chopped sun-dried tomatoes packed in oil--delicious! I've also made deviled eggs out of this recipe, mixing the ingredients with the yolks only and refilling the whites. They were a huge hit!

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This is a very creamy dressing made from silken tofu. When I make this again, I will use less garlic and more horseradish. I did not add any mayonnaise.

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This recipe is extremely simple. I found that the cooking time is a bit too long, resulting in tough greens. I decreased the cooking time by about half with good results.

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Great quick pickled onion recipe. I had a quarter of an onion left over from another recipe so I pickled the leftovers to keep them from going bad. I served these on top of the Vegetariarn Salade Nicoise.

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These noodles were very tasty. I only used one serrano chili in the sauce because we don't like things too spicy. I served the noodles at room temperature, topped with cucumber, toasted shredded coconut, minced scallions, and cilantro leaves.

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I made this sauce to use with the Eggplant Strata (page 127) recipe. I used store bought tomatoes, and the results didn't seem that amazing. I would only bother to make this sauce again if I had a garden full of ripe tomatoes.

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These came together relatively quickly. I paired them with the black beans and mango sauce in the same book. The two dishes complemented each other very nicely. I garnished with plain Greek yogurt.

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This recipe is a staple in my house. Ravioli substitutes very well for the tortellini. Frequently, we add spinach to the broth to make the soup a full meal.

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This is a very satisfying vegetarian salad nicoise recipe. I served it with the horseradish aioli, as recommended.

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