For our second official recipe the Barefoot Bloggers made Ina Garten’s Parmesan Chicken. Part of the reason I joined this group was to expand my culinary adventures in the kitchen. As a vegetarian, it can be too easy to fall back on beans and rice, and I do try to avoid “soy meat” at every meal. So, I thought it would be fun to try to adapt Ina’s recipes to a vegetarian diet. I told Tara when I joined and she didn’t kick me out…so I guess it’s OK.
OK…to the recipe. I – obviously – switched out the chicken for tofu but otherwise stuck to the recipe. I made my own breadcrumbs (a last minute mixture of wheat bread and saltines when I found I didn’t have enough of either) and used the same herb mixture from the Herb Baked Eggs (sooo good). The kitchen smelled so good when I was cooking. Deceptively good for my youngest. He came in the kitchen and excitedly declared, “PIZZA!” He is the pickiest eater I have EVER seen. You can imagine how well the not-pizza-tofu went over.
I was the only one who put the greens on top of my tofu. I think I like the concept of it more than the execution. I almost always find that I have to cut down the lemon zest or juice in a recipe and this was no exception. I made it as written this time, but would use a different vinagrette next time. And I think there will be a next time. It was easy, different from our usual, and pretty healthy.
Check out the other chickens here!