Easy Zucchini Egg Scramble

One of my favourite easy and healthy breakfasts is any veggie, a little onion, scrambled eggs and hot sauce. My favourite veggie to throw into this combo is zucchini. It’s a crunchy-in-parts, soft-in-others texture, and tastes incredible mixed with eggs and topped with hot sauce. (PS have you seen Beyoncé’s new music video?? #igothotsauceinmybagswag – instant classic)

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I made a little video on Snapchat (@sophiecaldwellc) so I thought I would share it here so you can make it too. It’s dead easy and almost embarrassing to write a recipe for, but I swear it’s delicious and can totally change your breakfast game! I spend 25% of my time when I’m home making cooking videos on Snapchat, so if you don’t want to see that do not follow me! Ha!

Easy Zucchini Scramble
Serves 1 because Peter had chocolate chip muffins (life is unfair). You can easily scale up for a big group.

1 tbsp olive oil
1 small zucchini, sliced thinly
1/6 white onion, sliced thinly
pinch of salt and pepper
2 eggs
Cholula hot sauce to taste (my favourite hot sauce for eggs and fish tacos)
Maldon sea salt to taste (the best salt in the entire world and will change your life trust me)

1) Heat pan over medium heat with olive oil.
2) When hot, add veggies.
3) Add pinch of salt and pepper. Cook veggies until soft.
4) Add eggs directly in pan, scrambling as they heat up.
5) As soon as they’re scrambled, turn the pan off.
6) Top with hot sauce and Maldon.

Happy Super Bowl Sunday!

Growing Your Own Food

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Growing up in Toronto meant that there wasn’t a ton of opportunity to grow your own food in your backyard. Chalk it up to dramatic temperature changes and the frozen winter. Even though we didn’t have a grocery store in our backyard, my parents always instilled in me a love for fresh, homemade food that I appreciate everyday. Since I’ve moved to Vancouver, I’ve been lucky enough to have access to year-round local produce from the Farmer’s Market (yes, even in the middle of the winter) and growing our own herbs on our front patio. While one day I’d love to have a much bigger vegetable plot, I’m more than happy with the arugula, jalapeño (not doing that well this year) basil, celery, parsley and rosemary that we grow. It makes upping the flavour profile in your food that much easier, and I absolutely love the look and smell.

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While sitting around the dinner table last weekend with Peter’s parents and munching on an egg dish filled with potatoes, peppers, onions and zucchini all from the garden, I mentioned that I would love to one day have a chicken in our backyard. While the drawbacks of having such a…pet…may inhibit us from actually taking the leap, I was pleasantly surprised by what was said: “Sophie, you’re such a farm girl at heart!” While most people know I’ve lived in the city my whole life and I’m pretty far from being a farm girl, I was happy that my roots (my dad grew up on a farm) were somehow shining through in my adult life. I’m also lucky enough to date an Italian who’s family is full of gardening experience and advice and who yearns to carry on the traditions of his parents and grandparents while I’m along for the ride.

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While I may never life on a farm (never say never) and I may never have a chicken, I’m lucky to see the value in growing your own produce: ease, affordability, health, and beauty. I’ll always have some sort of vegetable/herb growing near our home and I’ll try to make use of it as much as possible.

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One thing we try to keep in mind is: sometimes, it doesn’t work out. Last year, we planted a jalapeño plant that got about 6 different peppers on it. This year, no dice and who knows why! Just keep trying new things and you’ll realize what works and doesn’t work. We tried to plant strawberries as well and we yielded one strawberry…in two years. It was a really good strawberry though.

Ultimately, it’s all about having fun and being inspired by your surroundings. Walking into our place and seeing our herbs everyday gives me a sense of homeyness that would definitely be missing if they weren’t there.

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Do you grow your own food? What works for you?

PS – it’s almost my favourite time of the year in Peter’s grandma’s garden – FIG SEASON!

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Orecchiette with Sausage and Chickpeas

Processed with VSCOcam with t1 presetWhenever I post a recipe here on Sip Savour Share, I prefer it to be original. Even if it’s a few slight tweaks here and there from a well-loved recipe. But, sometimes you come across a recipe so perfect that even the slightest alteration will change your feeling about it. That was the case with this recipe from Bon Appetit. Time after time, Bon Appetit proves to be my favourite food magazine. To me, it’s like Food & Wine, but for Gen Y. There are great wine tips, fun travel articles, and of course, delicious recipes.

Here is the recipe from Bon Appetit (highlighting the items that I used). Enjoy! I highly suggest using this recipe to a T and sprinkling the lemon zest on at the end. It really adds a little something special.

Orecchiette with Italian Sausage and and Chickpeas
*modified using my preferences from Bon Appetit
Serves 4 as a main, 6 as a primi

2 small shallots, chopped
¾ lb. hot Italian sausage, casings removed
2 Tbsp. tomato paste
2 Tbsp. olive oil
2 cups low-sodium chicken broth
1 15-oz. can chickpeas, rinsed (you can halve this if you want)
12 oz. orecchiette
Maldon salt
2 Tbsp. chopped fresh flat-leaf parsley
½ tsp. crushed red pepper flakes
Finely grated Parmesan and lemon zest (for serving)

1) Heat oil in a large skillet over medium-high heat. Add shallots and cook, stirring often, until beginning to brown, about 3 minutes. Add sausage; cook, breaking up with a spoon, until browned and cooked through, 5–7 minutes.
2) Add tomato paste and red pepper flakes to skillet and cook, stirring, until paste darkens, about 1 minute. Add broth; bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened, 15–20 minutes. Add chickpeas and cook until heated through, about 2 minutes.
3) Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
4) Add pasta and ½ cup pasta cooking liquid to sauce. Cook, stirring and adding more cooking liquid as needed, until sauce thickens and coats pasta, about 3 minutes.
5) Serve pasta topped with parsley, if using, Parmesan, and lemon zest.

Serve with: a light red wine from Sicily like Nero d’Avola (there are many inexpensive options at the wine store)

*photo by me

 

Where To Eat Tonight: Don Francesco’s

Last night I was treated to an incredible meal at Don Francesco’s in Vancouver. Those who live in Vancouver surely know of the established restaurant. It is Italian fine dining at its best. Warm, inviting room, live music, fabulous wines, and of course, a delicious menu. The meal blew me away. I can’t wait to go back for special occasions and dinner dates. IMG_3055IMG_3056

Right on Burrard near Robson, it’s the perfect downtown location for a date night. Walk around later and grab some roasted chestnuts off the street near the Vancouver Art Gallery.

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We had a funny conversation about kale at the table. It happens to be one of my favourite foods, but others are not so inclined. I was quick to share my kale chips recipe, sure to convince any non-kale lover of its attributes. The salad was amazing. I felt great about eating it due to the generous portion of kale, but there was a nice side of burrata and tomato to even things out.

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When you order rack of lamb at restaurants, you usually expect a few chops here and there. This was the real deal. Beautifully cooked, tender lamb atop potatoes, white & green asparagus, and fresh carrots. It was wrapped in a parmesan crisp and topped with lamb jus. Truly unforgettable.

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The dessert was, in a word, fantastic. It was so hard to choose my favourite, so I won’t. From left to right you have Tiramisu (so delicious), Chocolate Ganache Cake (so rich and smooth), and Creme Brûlée (a perfect version if you ask me).

I would sum up our night by saying this: I will definitely be back.

Happy weekend!

Spicy Spaghettini

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In honour of National Pasta Day (yes, this is a thing), I am bringing you one of my oldest and favourite (simple) recipes. When I grew up in Toronto, I used to go to a small Italian restaurant called Sempre on Bloor St. It was so good. Everytime, I would get the same dish: spaghetti with tomato sauce, topped with goat cheese and a few sprigs of basil. This recipe has stayed with me throughout my life as a constant comfort dish, and I couldn’t wait to write down the recipe last night after I enjoyed it. It’s hardly a recipe, but it’s so delicious and I can imagine there are a lot of different ways to enjoy it, so put your spin on it!

Spicy Spaghettini
Serves 2

200g spaghettini (or any noodle you love)
1 cup pre made tomato sauce (I tried Sugo Sauce for the first time, and would suggest half a cup of their original, mixed with half a cup of their spicy sauce)
1 small disk of goat cheese
8 sprigs of basil
Parmesan and salt to taste

1) Cook pasta according to directions.
2) In a small saucepan, warm the tomato sauce.
3) When the pasta is done cooking, dump it into the sauce pan and stir.
4) Top with goat cheese and basil.
5) Enjoy!

Happy National Pasta Day!

Fall Panzanella Salad

I’m always so inspired by the colours, people, and bountiful displays at the farmer’s market. This weekend’s was no different, except that it’s fall, which means turning over a new leaf and embracing cooler weather, greyer skies, and turning the heat on. I have to admit, I love the shift from warm to cool and look forward to this time every year. It means I can cuddle up with a hot mug of tea and my favourite cookbooks concocting what I want to make next. Today, we had some classic fall vegetables like tomatoes and brussels sprouts. I had seen something on Pinterest called a “winter panzanella salad” and wanted to make a fall version with what I had on hand. I used a bunch of different recipe methods and came up with something that worked for our ingredients. It’s certain to become a new staple.

IMG_2740 IMG_2743 IMG_2744Fall Panzanella Salad
Serves 2 as a main, 4 as a side

1/4 red onion, sliced thinly
1 tsp red wine vinegar
1 tsp white wine vinegar
pinch of salt
1 lb brussels sprouts, quartered
1 tbsp olive oil
salt and pepper
1 tsp fresh sage, torn
6 small tomatoes, cut into pieces the size of the brussels sprouts
1/4 cup olive oil
1/4 cup fresh parsley

2 tbsp salted butter
2 cups of fresh bread, cut into cubes
3 garlic cloves, pressed
1 tsp dried thyme
3 tbsp freshly grated parmesan, plus more for topping
pinch of salt and pepper

1) Add onion and vinegars to a bowl and put aside.
2) Heat oven to 400F.
3) Toss brussels sprouts with olive oil, sage and salt & pepper.
4) Roast for 15-20 minutes, or until slightly crispy.
5) Melt butter on stove top. When bubbling, add garlic and thyme.
6) When garlic is fragrant, add fresh bread and toast.
7) When bread is slightly brown, put on baking sheet and put in oven with parmesan cheese and salt & pepper. Bake for 15 minutes.
8) Whisk olive oil into onion dressing.
9) When breadcrumbs are done and brussels sprouts are ready, combine with tomatoes, dressing and top with parsley and a little parmesan.

What are your favourite fall recipes? Leave them in the comments below!