Q&A With Molly Siegler

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Molly Siegler is the Culinary Content Editor at Whole Foods Market, where she puts her knowledge and love of food to work by coordinating the creation of editorial culinary content like recipes for the website, email newsletter campaigns, social media channels and more.

I sat down with Molly last week to see how she’s lovin’ this city and all the things that come along with it.

Mary: Where are you from?

Molly: Winfield, Kansas

Mary: When did you move to Austin?

Molly: January 2013

Mary: What brought you to Austin? 

Molly: I was blogging for Food52 and through that I got an offer at Whole Foods.

Mary: What do you do as the Culinary Content Editor at Whole Foods?

Molly: I primarily direct recipe development, do different promotions for recipes, and I edit and publish the Whole Foods Market newsletter. We’re already working on holiday stuff!

Mary: You have a Bachelor of Arts in Political Science. What made you want to go to culinary school?

Molly: I realized food issues in college and I was interested more about the people and not just the food. I love providing recipes for customers so I’m glad that’s what I get to do.

Mary: What was food life like at home for you?

Molly: We all cooked together and ate together. It’s not like my mom just cooked and we all came home and ate. We all helped and were a part of the process.

Mary: What is your favorite place to eat in Austin?

Molly: Contigo

Mary: What are your favorite things to do in Austin? 

Molly: Lady Bird Lake and really anything outdoorsy.

Mary: What suggestions do you have for people who want to get into the editorial aspect of the food industry?

Molly: Read as much as possible. Read tons of blogs and cookbooks. Get familiar with what’s already out there and the writing opportunities that are available. Know your grammer and writing conventions.

Mary: Do you have any pets?

Molly: Yes, I have 4 rescue cats. My goal is to start volunteering regularly with Austin Pets Alive.

What’s not to love about Molly? She’s a chef who gets to share recipes with the world at Whole Foods Market and she loves animals! Molly seems to be adjusting just fine in Austin, Texas with her new job, husband and 4 cats. It seems like this is the perfect place for her since she’s a foodie, has pets and loves the outdoors. Only time will tell all the exciting things that the future holds for Molly as she starts the next chapter in her life.

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Sausage Spaghetti

This dish is one of my traditional, quick, go-to dishes when I need something in the moment and I need it to be hearty.

The vegetable combination really gives this dish its flavor and pulls everything together. I know you’re probably wondering where is the salt? I try not to use a lot of salt if I can. In this case, the pasta sauce that I’m using already has salt in it and so do the sausages. This much salt is enough in order for it not to overpower the other flavors in the dish.

When I think of Italian this is definitely one of the things that comes to mind. The vegetable combination really gives this dish its flavor and pulls everything together. What are some of your favorite ways to cook pasta? What kinds of combinations do you like to try?

Sausage Spaghetti

Ingredients

  • 4 small tomatoes, diced
  • 1 green bell pepper, diced
  • 1 red onion, diced
  • 8 cloves garlic, minced
  • 6 sausage links, cut into pieces
  • ½ cup pasta sauce
  • 1 lb spaghetti
  • 1 tablespoon olive oil

Directions

1) Put olive oil in a skillet and over medium heat with minced garlic. Once the garlic starts to brown, add the bell pepper and red onion.  Keep stirring the pepper, garlic and onions until they turn into a golden brown. Then add tomatoes with the sausages and stir around until the sausages began to brown. Once they brown, add pasta sauce, close lid and let simmer on low for about 10 minutes.

2) Put spaghetti in a pot of boiling water and cook.

3) Once the spaghetti is ready, drain and rinse with cold water.

4 ) Put spaghetti onto plates, ladle the sauce with everything over it and serve warm.

Serves 4 people.

Q&A With Chloe Chiang

Chloe Chiang is a 2011 UT graduate who has been in real estate for four years now and loves every minute of her job and the city that she lives in. Last week I sat down with Chloe to ask her a few questions about Austin, TX and real estate, two of her favorite things!

Mary: Where are you from?

Chloe: Born and raised in the Houston Texas area in Missouri City.

Mary: Why real estate?

Chloe: I enjoy all the different aspects of real estate. I never get bored and I’m always learning something new. It’s about being educated about everything in the city and around you. Plus, I’m my own boss. I don’t have any one telling me where to be or what to wear. I have a lot of freedom being a real estate agent. I set my own goals, not some company goal.

Mary: What are some of your favorite places to eat in Austin?

Chloe: Uchi, Uchiko, Food Heads, Eddie V’s and Ramen Tatsu.

Mary: What are you favorite things to do in Austin?

Chloe: I like going to the lake, music festivals, relaxing, watching TV series, working out, hanging out with my dog and happy hours.

Mary: What’s the one place you would like to visit if you could go anywhere in the world?

Chloe: Thailand! I hear the beaches and food there are amazing.

Mary: Do you have any pets?

Chloe: I have a 10lb maltipoo named Mia Bella.

Mary: What suggestions do you have for people who would like to get into real estate?

Chloe: Do your research. Pick a real estate company and interview multiple of them. Make sure the one you pick is the right one for you. They need to be good mentors and support you through all the steps that you take.

Frittata with Tomatoes and Scallions

The first thing I learned how to cook were eggs. Once I got this down I tried a bunch of different variations with eggs. That’s all I knew how to cook when I was a kid but it was exciting because I got to use different ingredients every time to change it up.

I’ve come a long way since then but that still happens with me with new recipes that I’ve never cooked before. I’m always looking to change a traditional recipe by mixing it up with different ingredients.

I like eggs because they are so versatile…you can cook them so many ways and you can put anything you want in them.

When I have a few people over at my house for breakfast and one person wants sunny side up, the other scrambled and someone else a frittata, I know I can make it work. Eggs are a crowd pleaser all around.

How do you like to eat your eggs?

Frittata with Tomatoes and Scallions

Ingredients

  • 4 large eggs
  • 1 cup diced scallions
  • 4 small – medium sized tomatoes, diced
  • ½ stick of butter
  • ½ cup diced parsley
  • ½ stick of butter
  • salt and pepper

Directions

Whisk the eggs, salt and pepper in a bowl and set aside. Heat the butter in a skillet over medium heat. Add the tomatoes and sauté until tender. Raise the heat to medium-high and add the scallions, parsley and sauté. Pour the egg mixture over and cook for a few minutes until the eggs start to set. Reduce heat and cook until the frittata is set. Place cover on and cook for an additional 5 minutes. Using a spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Makes 2 servings.