Do It In Paris, guide et bonnes adresses pour les Parisiennes à Paris

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© Guillaume Czerw

Healthy recipe excerpted from the book Peas & Love by Catherine Kluger.

PREPARATION : 30 MINUTES
COOKING : 45 MINUTES

Ideally, I soak the brown rice in water for one day, which makes me save 15 minutes of cooking time.

If I am not able to soak it, I rinse it carefully before cooking it for 40 minutes in salty boiling water.

I drain and rinse the red beans, I mix them with the cooked rice and the chilli spices or the smoked paprika.

I rinse the kale leaves before removing the central stem and mince them finely. I blanch them for 1 minute in salty boiling water before draining them and dipping them in very cold water.

For the guacamole, I crush the flesh of the pitted avocados with a fork, and add the other ingredients.

For the sour cream, I mix all the ingredients.

I cut my chicken breasts into strips that I roll in the smoked paprika. If I use poached eggs, I also cover them with paprika.

I prepare individual portions by garnishing the bottom of four bowls with the mix of rice and red beans and, on top, I place the drained kale cabbage, the chicken or egg, the guacamole, the red cabbage, the sour cream. I finish by sprinkling with Cajun nuts.

Peas & Love by Catherine Kluger at the Editions de la Martinière, 25 €.

 

Also discover the recipe for the perfect salad with red fruits and herbs.

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INGREDIENTS:

- 200 g of brown rice

- 140 g of red or black beans cooked in a can or glass container

- 1 teaspoon of chilli spices or smoked paprika

- 120 g of kale

- 4 roasted chicken whites or 4 poached eggs

- 1 teaspoon of smoked paprika

- 120 g of finely minced red cabbage

- 4 roasted and coarsely chopped Cajun nuts

FOR THE GUACAMOLE :

- 2 avocados

- 1 tablespoon or minced red onion

- ¼ dice up tomato

- The juice of 1 green lemon

- 1 teaspoon of smoked paprika

- ½ teaspoon of powdered cumin

- 1 pinch of pimento

- ½ bunch of coriander or tarragon

FOR THE SOUR CREAM :

- 100 g of fresh cream

- 2 teaspoon of lemon juice (yellow or green)

- ½ bunch of washed and minced chives

- ½ bunch of washed and minced spring onions

- Salt, pepper

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© Guillaume Czerw

Une recette healthy extraite du livre Peas & Love de Catherine Kluger.

PRÉPARATION : 30 MINUTES
CUISSON : 45 MINUTES

Idéalement, je laisse tremper le riz complet pendant une journée, ce qui me fait gagner 15 minutes de cuisson.

Si je n’ai pas pu le faire tremper, je le rince soigneusement avant de le cuire 40 minutes à l’eau bouillante salée.

J’égoutte et je rince les haricots rouges, je les mélange avec le riz cuit et les épices pour chili ou le paprika fumé.

Je rince les feuilles de chou kale avant d’enlever la branche centrale et de les émincer finement. Je les blanchis 1 minute dans l’eau bouillante salée avant de les égoutter et de les tremper dans l’eau glacée.

Pour le guacamole, j’écrase la chair des avocats évidés à la fourchette, et j’y ajoute les autres ingrédients.

Pour la crème aigre, je mélange tous les ingrédients.

Je coupe mes blancs de poulet en lamelles que je roule dans le paprika fumé. Si j’utilise des oeufs pochés, je  les enrobe aussi de paprika.

Je prépare des portions individuelles en garnissant le fond de quatre bols du mélange riz et haricots rouges et, par-dessus, je pose en tournant le chou kale égoutté, le poulet ou l’oeuf, le guacamole, le chou rouge, la crème aigre. Je termine en saupoudrant de noix de cajou.

Peas & Love de Catherine Kluger aux Editions de la Martinière, 25 €.

 

Découvrez aussi le bibimbap maison au poulet et la salade d'herbes et fruits rouges.

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© Guillaume Czerw

Healthy recipe excerpted from the book Peas & Love by Catherine Kluger.

PREPARATION : 30 MINUTES
COOKING : 45 MINUTES

Ideally, I soak the brown rice in water for one day, which makes me save 15 minutes of cooking time.

If I am not able to soak it, I rinse it carefully before cooking it for 40 minutes in salty boiling water.

I drain and rinse the red beans, I mix them with the cooked rice and the chilli spices or the smoked paprika.

I rinse the kale leaves before removing the central stem and mince them finely. I blanch them for 1 minute in salty boiling water before draining them and dipping them in very cold water.

For the guacamole, I crush the flesh of the pitted avocados with a fork, and add the other ingredients.

For the sour cream, I mix all the ingredients.

I cut my chicken breasts into strips that I roll in the smoked paprika. If I use poached eggs, I also cover them with paprika.

I prepare individual portions by garnishing the bottom of four bowls with the mix of rice and red beans and, on top, I place the drained kale cabbage, the chicken or egg, the guacamole, the red cabbage, the sour cream. I finish by sprinkling with Cajun nuts.

Peas & Love by Catherine Kluger at the Editions de la Martinière, 25 €.

 

Also discover the recipe for the perfect salad with red fruits and herbs.

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INGREDIENTS:

- 200 g of brown rice

- 140 g of red or black beans cooked in a can or glass container

- 1 teaspoon of chilli spices or smoked paprika

- 120 g of kale

- 4 roasted chicken whites or 4 poached eggs

- 1 teaspoon of smoked paprika

- 120 g of finely minced red cabbage

- 4 roasted and coarsely chopped Cajun nuts

FOR THE GUACAMOLE :

- 2 avocados

- 1 tablespoon or minced red onion

- ¼ dice up tomato

- The juice of 1 green lemon

- 1 teaspoon of smoked paprika

- ½ teaspoon of powdered cumin

- 1 pinch of pimento

- ½ bunch of coriander or tarragon

FOR THE SOUR CREAM :

- 100 g of fresh cream

- 2 teaspoon of lemon juice (yellow or green)

- ½ bunch of washed and minced chives

- ½ bunch of washed and minced spring onions

- Salt, pepper

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© Guillaume Czerw

Une recette healthy extraite du livre Peas & Love de Catherine Kluger.

PRÉPARATION : 30 MINUTES
CUISSON : 45 MINUTES

Idéalement, je laisse tremper le riz complet pendant une journée, ce qui me fait gagner 15 minutes de cuisson.

Si je n’ai pas pu le faire tremper, je le rince soigneusement avant de le cuire 40 minutes à l’eau bouillante salée.

J’égoutte et je rince les haricots rouges, je les mélange avec le riz cuit et les épices pour chili ou le paprika fumé.

Je rince les feuilles de chou kale avant d’enlever la branche centrale et de les émincer finement. Je les blanchis 1 minute dans l’eau bouillante salée avant de les égoutter et de les tremper dans l’eau glacée.

Pour le guacamole, j’écrase la chair des avocats évidés à la fourchette, et j’y ajoute les autres ingrédients.

Pour la crème aigre, je mélange tous les ingrédients.

Je coupe mes blancs de poulet en lamelles que je roule dans le paprika fumé. Si j’utilise des oeufs pochés, je  les enrobe aussi de paprika.

Je prépare des portions individuelles en garnissant le fond de quatre bols du mélange riz et haricots rouges et, par-dessus, je pose en tournant le chou kale égoutté, le poulet ou l’oeuf, le guacamole, le chou rouge, la crème aigre. Je termine en saupoudrant de noix de cajou.

Peas & Love de Catherine Kluger aux Editions de la Martinière, 25 €.

 

Découvrez aussi le bibimbap maison au poulet et la salade d'herbes et fruits rouges.

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