kfranzetta's Reviews
366 recipes reviewed. Showing 1 to 50Sort by: Book Title 
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Website: 101 Cookbooks
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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Website: 101 Cookbooks
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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Website: 101 Cookbooks
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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Website: 101 Cookbooks
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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Website: 101 Cookbooks
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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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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Website: 101 Cookbooks
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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Website: 101 Cookbooks
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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Website: 101 Cookbooks
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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Website: 101 Cookbooks
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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Website: 101 Cookbooks
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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Website: 101 Cookbooks
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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Arabesque: A Taste of Morocco, Turkey, and Lebanon
By Claudia Roden
Knopf - 2006
I have made this recipe both in a rice cooker and on the stove top and have had much better results from the stove top method. This is a good accompaniment to many of the main dishes in this book.
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This recipe is delicious! The pomegranate molasses really adds a special flavor, transforming some very basic ingredients into a delicious dish. I used one 28-oz. can of plum tomatoes instead of the fresh with very good results.
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With only three ingredients, this dip is very simple, but so delicious. It is great with the Eggplants with Tomatoes and Chickpeas, but also great on its own with pita bread.
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This salad was very good. I included a Meyer lemon in place of the the lemon juice, as the variation suggests.
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This is a good make-ahead salad with an interesting combination of flavors. It was great the day I made it, but it didn't hold up very well the second day.
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This is a nice accompaniment to many of the dishes in this cookbook. I used small Persian cucumbers, and I salted and let them drain over night.
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This cake was a huge hit, and simple to make. The syrup is key, and very delicious. I might even make just the syrup to use in cocktails.
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This is a nice make-ahead side dish. The combination of the vinegar, dried mint, and garlic adds a nice kick to the zucchini.
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The orange flower water in this salad adds a nice, refreshing flavor. I would recommend salting the grated cucumber and letting it sit in a colander for an hour or so to try to get it to release some of it's water.
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I made this puree using the Lebanese variation listed at the bottom of the recipe--adding in pomegranate molasses, chopped garlic, and parsley. Delicious!
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Baking with Julia Savor the Joys of Baking with America's Best Bakers
By Dorie Greenspan
William Morrow Cookbooks - 1996
This is a very basic, very simple recipe for Irish Soda Bread. Since the recipe states that the bread is best within the first few hours of baking, I cut the recipe in half to avoid ending up with hard leftovers. I used Cup4Cup gluten-free flour and added 1/2 cup of currants. The only modification I made was to beat the dough for 3 minutes on high in my mixer to add some air to the gluten-free flour. I baked the bread in an 8-inch cake pan, and it was ready after 50 minutes. I sliced the loaf and stored the leftover loaf wrapped in plastic and then foil in the refrigerator. It was good toasted the next day.
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Best Green Drinks Ever: Boost Your Juice with Protein, Antioxidants and More
By Katrine Van Wyk, Frank Lipman
Countryman Press - 2014
I really like the spice in this drink from the ginger and the cayenne. The recipe calls for 1/4 apple plus 1/2 cup of fresh apple juice. I didn't want to bother juicing an apple, so I just used a whole apple in place of these two ingredients. This made the drink too thick.
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Easy to drink green juice. The lemon adds a nice kick but is not overwhelming.
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This would be good if served very cold. I would add some ice to the blender.
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I made this with one beet, no carrots, and 1 1/2 apples. This juice is delicious!
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This juice was very good with kale substituted for the romaine.
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Website: Chocolate & Zucchini
These muffins are very tasty, and very quick to put together. I especially appreciate that this is a gluten-free recipe that requires only one type of flour and no additional gums. I've made these twice--once accidentally using chickpea flour and once using coconut flour, as called for in the recipe. Both versions turned out very well.
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Website: Chocolate & Zucchini
Simple dish with complex flavors. Delicious!
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Website: Cookie + Kate
This recipe is so tasty! It has really basic ingredients, but is so delicious. I will definitely make this one again!
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Website: Cookie + Kate
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.
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Website: Cookie + Kate
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.
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Website: Cookie + Kate
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.
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Website: Cookie + Kate
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!
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Website: Cookie + Kate
This recipe is decadent, but very delicious! I used brown rice spaghetti, and it worked wonderfully. I will certainly make this one again.
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Website: Cookie + Kate
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.
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Website: Cookie + Kate
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.
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Website: Cookie + Kate
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.
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Website: Cookie + Kate
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!
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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!
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Website: Cookie + Kate
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.
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Website: Cookie + Kate
Made exactly as written used pre-cooked steamed lentils. Delicious. Perfect for lunch served over romaine with crumbled feta and chopped walnuts.
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Website: Cookie + Kate
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.
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Website: Cookie + Kate
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.
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Website: Cookie + Kate
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.
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Website: Cookie + Kate
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.
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Website: Cookie + Kate
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.
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Website: Cookie + Kate
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.
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Website: Cookie + Kate
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.
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