Winter Puppy Things

Snow is coming. Weather reports are saying that Thursday will be the first official snow fall and I cannot wait! Ellie, on the other hand, has yet to experience snow in all its 2-foot glory. A couple weeks ago when it sleeted, all she did was try and eat the flurries. We see dogs at the park with outwear but haven't decided if she needs it quite because 1. she has quite a bit of fur. 2. will she hate us for it? 3. Joe totally hates the idea. Though the full on coat may be out of the question, I think she still might need some winter booties. Here are some things I've been eyeing.

ONE / TWO / THREE / FOUR / FIVE / SIX

Aimee's Braised Green Beans

These green beans. These green beans are inspired by Saffron - the restaurant I went to for my birthday last year and was recommended by my friend Aimee. Ever since visiting Saffron, we've both talked about their slow cooked green beans. Then one day, Aimee came into work and said that she finally found a good re-creation and sent me the recipe. So here it is! You can just let these green beans sit on the stove on Sunday evening and have that smell warm up your home.

Aimee's Braised Green Beans

• 1 1/2 tbsp olive oil
• 1 lb green beans, washed and trimmed
• 12 oz can crushed tomatoes
• 1 medium onion, thinly sliced
• 5 whole garlic cloves, smashed but still intact
• 1/4 tsp cayenne pepper
• 1/2 tsp kosher salt
• 1/2 ground coriander
• 1/2 tsp cumin
• 1/8 cinnamon
• Pinch of all spice
• Black Pepper

In a large skillet w/ straight sides set over medium heat, heat olive oil. Add onion, garlic and pinch of black pepper. Cook the onions down, stirring occasionally, for 15 minutes. Add paprika, cayenne pepper, salt, coriander, cumin, cinnamon and all spice. Stir and cook for a few minutes. 

Add green beans and stir well, making sure to coat beans in oil and spices. Stir in crushed tomatoes and 1/2 cup water. Cover pan, reduce heat to low, and cook for 50-60 minutes -- no need to check on them.  If you want to reduce the sauce a bit after braising turn up the heat to medium high, remove the lid, and reduce to desired consistency. Serve hot or cold. 

Shakshuka

Shakshuka is an Israeli dish where eggs are poached in a spicy tomato sauce. Since I had some leftover chunky tomato sauce, I opted the next morning to make some shakshuka for breakfast and it was the perfect way to start the morning. But you could opt to serve this any time of the day.

Shakshuka

• 2 tbsp ghee (or butter)
• 1/2 onion, diced
• 1 clove garlic, minced
• 1 cup tomato sauce (I used this leftover sauce)
• 1-2 eggs
• Salt and pepper, to taste
• Basil (optional)
• Zoodles, cauliflower rice, or paleo-friendly pita bread. 

Heat ghee in a small skillet over medium-high heat. Saute onion and garlic in ghee until fragrant. Pour in tomato sauce and stir to combine. Bring to a little simmer. 

Once simmering, crack eggs over the sauce. Season with salt and pepper and cover the skillet until the yolks set, about 5 minutes. You can leave it covered longer for a harder egg yolk but I like them runny. 

Top with fresh basil and serve. I used the Shakshuka on top of leftover cauliflower rice but you could serve with pita bread for dipping into the sauce. 

Basil-Lemon Chicken

Simple marinades are something everyone needs to have in their back pocket. Usually, I never have time to marinade as I don't give myself enough thought the night before but when my mom handed me a bag filled with basil, I knew I needed to come up with something quick and easy for us to enjoy.

Basil-Lemon Chicken 

For the marinade:

• 1 lb bone-in, skin-on chicken thighs
• 1 large lemon, zested and juice set aside
• 3 garlic cloves, smashed
• 1/2 cup chopped fresh basil
• 1/2 cup olive oil
• 1 tsp salt
• 1/2 tsp pepper

In a medium bowl, whisk together oil, lemon juice and zest, garlic, basil, salt and pepper.

Put chicken into ziplock bag. Pour marinade over and cover all the chicken. Let marinate in the fridge anytime between 2 hours and 12 hours. Longer than 12 hours and the acid has some effect on the chicken.

Prepare the chicken as you wish - we opted to roast the chicken based on time but it would be tasty grilled as well!