As soon as I had found my kitchen again, I had anticipated and ordered my Quitoque parcel to facilitate the recipes for our first week back home. For several months now I've been a big fan of this concept which helps me to save time on the organization and preparation of 4 dishes in the week. And the time on the way home from work at night is counted, between traffic jams, little man and his homework, taking care of the house and dinner, so a little help a few nights on weekdays is no denial.
As portions are often copious, I keep the offer 2 people while since the beginning of January they have also launched an offer 3 people. I sometimes add a few ingredients to adapt to our little family, and that suits me very well. I received my package last Friday, and here's how we got organized:
• Sunday evening: parsnip soup, Jerusalem artichokes & white beans, accompanied by micro-crops and a few slices of raw ham.
• Monday evening: the lentil, carrot and mushroom salad with ham is turned into simmered carrots, lentils and mushrooms with sausages that I had in the freezer.
• Tuesday evening: rice sautéed with shrimp & fennel, I added peas so that it was nickel for us 3 (and still there is a small portion!).
• Wednesday evening: chicken and roasted vegetables in the oven.
This dish was really delicious, and very tasty. He was adopted by my whole family! If you also want to test Quitoque and save time in the kitchen, with my AUD3DPT sponsorship code you have 20 euros of promotions on your first order, which makes 4 days of meal for 2 people at less than 30 euros. And nothing commits you to order for the other weeks after receiving the promotion?
Ingredients (3/4 persons)
200 g peeled shrimps and prawns
150 g white rice
2 handfuls of frozen peas
2 carrots
1 fennel
1 piece of ginger
2 garlic cloves
5 tablespoons of ponzu sauce
2 tablespoons of lemon juice
Sesame seed oil
Salt, pepper
Rinse carrots, peel and dice. Rinse the fennel, discard the tougher base and cut it into small cubes. Peel and cut garlic in half, ginger also.
Cook the rice and peas in a pot of boiling water for the cooking time indicated on the rice package. Drain everything.
While the rice is cooking, fry the carrots, fennel, ginger and garlic in a wok with a dash of sesame oil. Continue cooking for 8 to 10 minutes over high heat, stirring regularly.
Add shrimp, rice and peas, lemon juice and ponzu sauce. Sauté for 2 minutes, remove the garlic and ginger, grind the seasoning if necessary and serve.
ponzu: Japanese sauce that can be found in bottles in the Asian department of supermarkets, or in Asian grocery stores, see on the internet. This sauce is a blend of Japanese soy sauce and yuzu juice, a very sour citrus fruit. It is much less salty and more fragrant than classic soy sauce. It is perfect for woks, marinades and salad dressings.
For the Bordelais, I find it at Eurasia, otherwise I order it on Amazon, right there.
Sesame oil: I love using for my woks the toasted sesame oil Emile Noël that I find in my organic store. I have tested several of them, it is the most aromatic. It's not cheap, so I don't use it very often, but it doesn't take much to flavor dishes. It keeps in the dark to avoid rancidity, like many oils.
looks appetizing !!
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My mom cooks rice, she uses all other ingredients except shrimp and prawns, and it tastes awesome
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