The creation of the night! (In my ominous, Count Dracula voice, …or would that be Frankenstein?)
Either, either way, I have a new found passion for cooking. This all stems from understanding how grateful I am to be able to serve with taste. Growing up there was this movie called, “Simply Irresistible” , and it was about this chef who’s emotions went into everything she cooked and those who got to enjoy her meal’s succumbed to her emotions. Boy did I love that film.
Now back to serving by taste. Since getting into Bhakti, cooking has taken a whole new meaning. We learn that we are servants in this lifetime and many lifetimes to come. I’m not an artist in the sense of music, or painting, but through living in my dharma, I am an artist of taste.
Tonight’s dish was a vegan spin on an Italian classic. Chicken Piccata. Recipe below:)
1 package Gardein Chick’n Scallopini, defrosted
2 Tbs olive oil
4 Tbs Earth Balance whipped butter, divided
1/2 cup all purpose flour
1 tsp salt
1 tsp pepper
1 cup Pinot Grigio, or another white wine for deglazing the pan
1 Tbs capers in brine
1/2 lemon or 1 Tbs lemon juice
Linguini, cooked according to package directions
In a medium saute pan on medium heat, heat the olive oil and 1 Tbs butter until the bubbly. In a flat-bottomed bowl, mix together the flour, salt, and pepper. Coat both sides of the chick’n cutlets and fry in the saute pan on medium heat until brown on both sides. Remove the cutlets from the pan and deglaze the pan with the wine. Reduce the wine by half. Add in the capers, lemon juice, and 2 Tbs butter, and cook until bubbly. Taste and season as needed. Replace the cutlets, turning over into the mixture to coat both sides. Allow the sauce to thicken and add in the last Tbs of butter, swirling it into the sauce. Serve over linguini.
ENJOY!
Wonders in Adventureland 