lemon picatta

 

I really appreciate the confidence my mom has in me.

Yesterday, she emailed me a link to a chef contest, telling me to enter. I had to explain that the contest is for people with Actual Culinary Arts Skills. Then, to drive my point home, I said "those people know what to do with a raw chicken!"

Yes, I am too chicken to touch a chicken. I think my mom is still laughing...

One thing I do know what to do with?

A lemon!

I love lemon in a savory dish. I love capers. I love Ancient Harvest Quinoa Spaghetti! This is the best gluten free pasta I have ever tried!

I made a faux chicken picatta - and here's a chef contest skill -
I even deglazed the pan!

Lemon Picatta

¼ package soy curls
1 tablespoon gluten free all purpose flour
1 tablespoon dairy free butter
¼ cup vegetable stock
2 tablespoons capers
juice of one lemon
2 servings pasta

Rehydrate soy curls. Coat rehydrated soy curls in flour. Sauté floured soy curls with earth balance until browned, remove and set aside. Add vegetable stock and lemon juice to deglaze pan and make sauce. Add capers. Sauce will thicken, add soy curls back to pan.

I served this over quinoa pasta along a salad with lemon juice and kalamata olives.

I cannot wait to make this again. Perhaps today. 😀

If you were to enter a cooking contest, what signature dish would help you win?