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The Kitchen Sink

September 30, 2011
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Every single muscle I own is aching and sore. I feel amazing. More on that later. But tonight, I was starved, I had a houseful of hungry kids, and I wanted something quick and easy and filling. So, here’s what I did: I cooked up something my mom used to call the Kitchen Sink, then topped it with eggs and served it with toast and peanut butter. Delish, I promise.

I started by emptying my fridge of some veggies I had left over from last week’s farmer’s market: brussels sprouts, red potatoes, a few mushrooms and one lone tomato. I would have added onion, but I was serving an onion-averse friend and so I left it out. Cabbage is one of my favorite additions to the kitchen sink. Squash is good, too.

If you have some  meat you’d like to add, do it depending on the type and whether or not it’s already cooked. Left over cooked meat, like chicken or roast, doesn’t need to be cooked again, so you can add it with the delicate veggies and just let it heat. I used cooked breakfast sausage, and did it this way. If you want to throw in some uncooked meat, put it in the pan first. Cook it through, then add the hearty veggies, and continue on with the recipe.

So trim everything and cut it into bite-sized pieces. If you’re using mushrooms, I recommend cutting off the gills or you’ll end up with a muddy-colored mix.

Put a tablespoon or two of olive oil in a pan and heat it up. Add the heartier veggies first, like brussels sprouts and potatoes. I would have added onions at this point, as well. Brown them up a bit, then add about a half cup of water. The water will cook away and steam the veggies, which will then brown more in the oil that’s left. After the water is gone, add a little more oil and the more delicate veggies. Add a little more water, maybe a quarter cup, and let everything cook down. Season at this point as well. I like garlic powder, but if, like today, I’m out of fresh and can’t add it, substitute salt, pepper, red pepper flakes and parsley flakes. Italian seasoning would be good, if unlike me, you like oregano. Just use your imagination.

Meanwhile, heat up some oil in another pan and start frying eggs. The best, as far as I’m concerned, is over easy. The yolk tastes awesome on the veggies. Just scoop some of the veggies into a bowl, top with an egg or two, and serve with toast. I promise, veggies will never go to waste in your fridge if you know how to make the Kitchen Sink!

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4 Comments leave one →
  1. September 30, 2011 9:46 am

    I am definitely onion-averse, but this sounds great. We just got a wok for Veronica’s birthday and this sounds ideal for stir fry! Thanks for sharing!

    Peace,
    Shannon

  2. September 30, 2011 10:42 am

    I’m pretty intrigued. That sounds pretty yummy.

  3. Minie permalink
    September 30, 2011 12:22 pm

    Can we have a picture of that?

  4. SherryH permalink
    October 1, 2011 7:42 pm

    Ooh, that sounds good! I’ll have to give it a try. I’d never have thought of adding fried eggs to the cooked veggies and meat – that intrigues me! Thanks for the idea!

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