Whenever my fridge gets too stocked—a result of back-to-back meals with multiple guests—I get that sinking feeling. Not only do I have meal leftovers, but I have languishing ingredients. How am I going to make sure none of this goes to waste? This week my panic is compounded by an upcoming work trip and so I must make hay.
Enter kitchen sink dishes: soups, salads, scrambles, and pastas. It’s the only way to make sure I use up that knob of ginger, those piles of herbs, and that bag of lemons before I get on my flight.
I tried to find the origin of dishes being referred to as “kitchen sink” but come up short. The phrase “everything but the kitchen sink” originated around the early 1900s and the first print reference can be found in 1918 in the newspaper The Syracuse Herald. The expression became popular during World War II, where it was said that everything but the kitchen sink was thrown at the enemy. When the phrase was attached to home-cooked dishes is much harder to pinpoint.
There are some rules that will help you as you prepare to gut your fridge and leverage your pantry to make a handful of food. Garlic and onions will likely keeps but if any look like they are on the edge it’s time to see them as necessary flavor bases. Fruit and vegetables should be consumed before you go but they can be make into sauces and soups that can be frozen in silicon molds and enjoyed later. Fresh herbs should be consumed immediately and pasta is an obvious vessel. Extra protein can be easily repurposed in salads and sandwiches. Most baked items can be frozen—although I recommend making breadcrumbs whenever possible.
By working through your fridge ingredients, you don’t waste money and when you return, you will have grown tired of eating out and will likely crave a warm bowl of defrosted soup and a slightly burnt piece of toast. Or perhaps that’s just me.
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Kitchen Sink Frittata
Feeds: 2-4 people
Prep + Cook: 15 minutes
Ingredients:
Six eggs
Any veggies
Any cheese
Any savory herbs
Olive oil
Butter
Salt
Pepper
Directions:
1) Sauté vegetables lightly in olive oil and remove from non-stick pan.
2) Melt butter into same pan. Pour whisked eggs in. Let them set on the bottom for one minute.
3) Pour in vegetables and lightly mix. Salt and pepper. Cook until almost set.
4) Sprinkle with herbs and cheese and cover with lid and remove from heat. Let sit for five minutes.
5) Drizzle with olive oil, slice, and serve.