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| From An Opera Singer in the Kitchen |
We have been busy with rehearsals and performances for the annual Tulip Time IN Holland, Michigan. The weather has been super fantastic and who can complain of waking up seeing the calm lake at your window?
I have really never been a bird watcher but when you see a bird feeder attracting birds you have never seen before you can’t help getting excited. Here were some of the pictures I captured yesterday.
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| From An Opera Singer in the Kitchen |
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| From An Opera Singer in the Kitchen |
I think the finch was looking right at me when I took this picture. Ahhh, nature. Thank you God!
Ryan and I went to a concert Sunday night and got a chance to listen to the Calvin College Alumni perform in a great cathedral, St. Adelbert’s. I tried to capture some exterior pictures but the interior was hard to do.
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| From An Opera Singer in the Kitchen |
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| From An Opera Singer in the Kitchen |
My sister and my grandmother come in from Texas today and I am so excited! My grandmother has been looking forward visiting me and getting to see tulips in this area. SO EXCITED! I am looking forward making a Teriyaki Salmon, Roasted Broccoli, and Rice for their meal tonight since I will be cooking for 5 people. I will be having leftover vegan lasagna. How about that?
Last week I finally used my last package of Match vegan chicken to make a new dish, chicken piccata. This is one of my favorites, because it is tart and savory and who gets to have capers? Yum. I was happy with the results and even though the Match chicken is not my favorite (it does not taste like chicken, but I enjoy it) since it has more of a crab meat texture. I still used it and was happy with the final flavors and dish.
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| From An Opera Singer in the Kitchen |
Match “Chicken” Piccata
serves 2
1 cup ground Match ground vegan chicken
1/2 cup parsley, chopped
1/2 cup onions, chopped
2 garlic cloves, minced
2 Tbsp Earth Balance vegan butter
1/3 cup semi-dry white wine
1/2 cup vegan broth
2 Tbsp capers, drained
2 Tbsp lemon juice
1/2 tsp salt
1/4 tsp sugar
1 Tbsp +1/4 cup flour
Heat a non-stick skillet on medium heat and add a tablespoon of Earth Balance.
In a small bowl, mix the vegan chicken, parlsey, onions, and garlic and form into 2 patties. Dip in 1/4 cup flour until evenly coated and place on heated skillet.
Cook for 5-10 minutes until lightly browned on both sides. Remove from pan.
At the same temperature, add the remaining tablespoon of Earth Balance and keep the browned bits from pan. Dissolve the 1 tablespoon of flour until well blended. Add the lemon juice, wine,salt, sugar, broth, and boil until it thickens.
Last thing to add is the capers. Place a chicken patty on each plate and drizzle with the sauce and serve with rice and veggies.
