Special Diet - Created Date : 21.10.2019
Fried Cod Pan with Tomato Chorizo ??Cassoulet
Tonight I was in the mood for something light and tasty. When I feel this way, I usually go back to shocks. Beans and lentils are really a protein punch package and cause me to feel full for more than anything else. Haricot (Navy) Beans follow the specific Carbohydrate Diet and therefore I decided to make a cassoulet (a kind of meat and bean stew) version. Dan is not a big soup and a stew fan (they don't have large pieces of meat in them), so I decided to pair the Cassoulet with a piece of cod to make a more interesting dish, and Pan Tomato Chorizo ??Cassoulet with Fried Cod was born.
A cassoulet does not normally contain tomatoes - pork and legumes are cooked slowly. But I like tomato and basil and a mixture of chorizo ??and cod, so I decided to use tinned tomatoes as a base. The recipe is very simple and perfect for a weekday meal so it comes together very quickly. You can even prepare and re-heat the Cassoulet in advance and fry the moras to make the process even faster!
How to Make Pan-Fried Cod with Tomato Chorizo ??Cassoulet?
Start chopping the onion and chopping the garlic. While doing this, heat half the olive oil (1 tbsp) over medium heat in a pan. Fry the onions and garlic until soft and translucent (about 5 minutes).
Then chop Chorizo ??and add to the frying pan with onion and garlic. Cook for 2-3 minutes until the chorizo ??starts to color and release some of the oil. I like the smoke that Chorizo ??adds to the dishes. It's great to see all the delicious red pepper oil is consumed when you cook and taste all the dishes. Be sure to use a Chorizo ??with only sugar-free pork, red pepper, salt and spices. First, you can check my Food Products page.
Pour the chopped tomatoes into canned food and season with salt and pepper. Add the broth to gently thin the sauce and cook on low heat for about 10 minutes to fill the aromas and reduce the liquid.
After the sauce starts to boil, rinse dry (dark blue) beans and add to the pan. Allow the beans to warm up the sauce while preparing the fish.
To fry the cod fillets, heat the remaining tablespoon oil over a high heat in a pan. Sprinkle both sides of cod fish with salt and pepper and fry for 2-3 minutes until cooked to each side. It is cooked in the center when it is no longer translucent. I will do any white fish, but I like the flesh of something like cod or pollock.
Immediately before serving, chop the basil into small pieces or tear it and mix it.
Fill the Cassoulet with fish and serve as a garnish with lots of olive oil, fresh black pepper and some basil leaves. I served with a little faded spinach, but with green beans, you can serve it on top of Courgetti Spaghetti (Zoodles) or without any vegetables. It was a lovely fresh summer meal, made a little more hearty with the addition of baked beans and chorizo. If you're looking for a much more satisfying meal with similar tastes, Chicken, Chorizo ??and Rioja Stew, or Huevos Rancheros of Chorizo ??are the definitive winners.
What Designers Can Try From Martha Stewart?
Like every housewife, Martha Stewart, a long-time developer of experience, can teach a few things to UX practitioners to bring back users for more.
You can compare the experience of spending time with people living in their homes to experience a brand. When you enter the home of a truly wonderful host, you are faced with a number of carefully designed options designed to give you a positive experience. In other words: you are experiencing the ın brand ”of that household.
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Although some houses have played a role in persuading people to carefully consider their guests' multi-sensual needs while Martha Stewart, Candice Olson, and Jonathan Adler had such personalities, many homeowners have done this in multiple points of contact for generations. In many ways, we can say that homeowners are original experience designers.
Like every good host, brands also want consumers to enjoy the experience of their products. However, very often, they do not understand the spectrum of the multi-sensory needs of their customers and thus fall behind the expectations of the meeting.
Brands, Martha, Candice and Jonathan, by considering the three important principles, including the best daily hosts, brands can design meaningful, multi-sensory experiences and establish long-term relationships with customers.