Kidney beans and cod

Kidney beans and cod

Monday is workout day! To start the week in shape and full of energy, on Monday evening, before dinner, I practise 1h of Pilates. Once I am done, it's way time to think about dinner, and if we want to eat before 22:30, it'd rather be quick to prepare. One plates are usually what I go for, but tonight I was more in the mood for a warming dish. I had this beautiful piece of cod from Hokkaido, so I prepared a very simple kidney beans raggu.

In a heated pan I added olive oil, a big ripe tomato diced, 2 little laurel leaves, salt and pepper, once the tomato was soft enough I added the cod cut in big chucks, pepper again, and cooked under cover for 3-5min at medium heat. I rarely use canned food but I must admit that when in a hurry canned beans are really handy, so I almost always have a can of chick peas, a can of red beans and a can of kidney beans, these cans are also my emergency food in case of natural disaster, i.e. earthquake because in 2011 when the big earthquake stroked we didn't have any ready-to-eat food (neither anything to eat because I was shopping day to day) in case it would be necessary, so I've learned my lessons. So back to our dinner recipe, I drained the kidney beans and rinced them, then in a heated pan with olive oil I cooked them quickly. I added two or three spoons of the water from the tomato. Then I served. On the side I prepared sautéed leek and shiitake.

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Veggies sautéed with yuzu

Veggies sautéed with yuzu

Cardamom and vanilla madeleines