Inspired by a recent dinner post by the lovely Romina, I decided to thaw out a leftover chickpea cutlet tonight and make a spin off of “chicken parmesan” with it. I heated the frozen cutlet up at 350 for about 15 minutes then smothered it in Garden Vegetable pasta sauce and topped it with a thin slice of FYH cheese. I broiled it for a couple minutes and…ta-dah—chickpea parmesan! This was really really yummy and VERY filling! I love how you can do so much to these cutlets. They really are so versatile! With my parmesan, I had a new veggie: baby bok choy. Last week at publix they must have just gotten an order in of fresh veggies because the produce section seriously looked like a farmer’s market. All the veggies were bright, fresh and lively. I just had to grab a bok choy because I love it so much when restaurants prepare it (such as Roy’s) when I’m out to dinner. I thinly sliced it and sauteed it in about a tsp of toasted sesame oil. It was done in about 30 seconds and I tossed it with some sesame seeds—it was a very tasty addition to my dinner. I also had some whole wheat shells and more marina sauce.
This dinner was SO filling that I couldn’t finish all the bok choy or my salad! I feel so delightfully full right now and all fueled up for my new class that starts tonight: Intro to Cakes! I’ve got an oatmeal raisin cookie packed for later….