This is the last recipe for now from ‘The Clean Eating Cookbook’ I really don’t like to blog too many recipes from one book as I always think that if you have liked the sample ones that I have given you, it may pay to buy the book for yourself and see what I have missed out, after all, no two tastes are the same and you may like recipes that I have missed out.
What I have liked about this book is that every recipe was full of simple ingredients that were easy to obtain, didn’t cost a fortune and all the instructions and measurements were perfect. I hate it when you buy a gorgeous new cookery book, that looks stunning, but when you try to buy ingredients you just can not find them locally or when you follow instructions and measurements and things just don’t work out. I have had cookery books from quite famous Chef’s that have missed out large parts of the instructions or there have been ingredients in the list that just do not appear anywhere in the instructions and you have to work out where they should be added and how ! I only ever add books to my Cook Shop that I have tried and tested and had good results from. Also I never blog a recipe that I have not at least cooked once and would be happy to cook again. Its my way of keeping them safe for the next time that I need them.
This dish is one of those lovely simply ones that once you have done a little prep, you just bung it in the oven and all the hard work is done for you. Jambalaya is bursting with flavour, you could follow the recipe if you want to stick to a clean eating diet but you could really have some fun with this dish. I think Chorizo would be gorgeous with the prawns, mange tout or baby sweetcorn would all be gorgeous and you can add as much or as little hot sauce and cayenne pepper as your taste buds can stand. I keep ours fairly low on the Scoville scale so that the Children can eat it, but Hubby would love it a lot hotter !!!
Making Jambalaya using the brown rice and in this way delivers a dish that is high in protein and a super food, the prawns are good for skin health and immune system health, they are rich in vital minerals and zinc and perfect for people that suffer with acne, eczema and psoriasis. I personally just love them and eat them for their yummy taste and texture, but if they are doing me good as well I am not going to complain.
I really hope that you are enjoying my clean eating recipes, I have tried to keep the banging on to a minimum but to be honest, all that to one side, all the recipes that I have brought to you, I would of done anyway regardless of their clean eating status as they just taste so good. I am also sure that very soon, especially with Easter and Stephen’s birthday coming up, a very naughty but nice recipe will sneak in soon. I am hoping to make a Limoncello tiramisu and cannoli for Stephen’s birthday and I am still undecided about what to make over Easter, but I am on the look out for something special for Easter Sunday.
Buon appetito
Serves 6
2 skinless boneless chicken breasts, cut into strips
Freshly ground black pepper
1 tablespoon extra-virgin olive oil (I use Rapeseed)
1 red onion, peeled and chopped
1 tablespoon garlic, minced
1 red pepper, seeded and chopped
1 yellow pepper, seeded and chopped
3 spring onions
2 cups of long grain brown rice
2 cups of low salt chicken stock
Splash of hot sauce
1/4 teaspoon cayenne pepper
300g fresh uncooked prawns, shelled & deveined, the recipe says chopped coarsely, but we left ours whole
Preheat the oven to 150C, 300F.
Season the chicken breast lightly with pepper.
Set a large ovenproof pan over a medium to high heat, heat the oil and sauté the chicken until just cooked through, about 3 minutes. Remove the chicken and set a side on a plate.
Do not wipe out the pan, return it to the heat and add the onion, garlic, peppers and spring onions, sauté until tender, about 5 minutes.
Add the chicken to the pan and combine. Add the rice, stock, hot sauce, cayenne and prawns.
Bring the liquid to the boil, then reduce the heat to a medium-low. Simmer for about 5 minutes, stirring constantly.
Cover the pan and bake for 45 minutes.
Remove the cover and bake for an additional 10 minutes.
Serve.
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