Everybody needs a "kitchen sink" recipe, a quick and easy dish that you can throw together from whatever you happen to have hanging around in the fridge--leftover meats, small chunks of cheese, the last salvageable vegetables.
In addition to the time saved shopping and cleaning up refrigerator science projects, there's the money saved by not throwing good food out, plus the knowledge that it's not your fault all those children are starving in India. My kitchen sink dish is the pasta frittata, a sort of egg-bound pasta pie, which requires only cheese, eggs, pasta and assorted odd bits of protein and veg and as much or as little prep as you feel like.
This version is a bit more elaborate than most, though still drawn
from the orphans in my freezer and veggie drawer, but it's really only a
guide. Feel free to substitute whatever you have on hand or happen to
like; to make it even easier, pick up a few slices of deli meat and an
assortment of veggies from your supermarket salad bar. All that's left
is to boil some pasta, beat some eggs, throw everything together in a
non-stick skillet and jam it in the oven.
pocketbook and refrigerator will thank you.
with Chorizo, Broccoli Rabe, Roasted Red Pepper and Two Cheeses
lb. spaghetti, cooked almost to al dente
3 links Mexican chorizo
package broccoli rabe
1 red bell pepper
½ small onion, chopped
cloves garlic, minced
¼ C. milk
1/3 C. each, grated
cheddar and manchego
Salt & pepper to taste
by taking the sausage out if the casing and sauteing it until done. Set
aside. Cook broccoli rabe in simmering water until done but still a
little crunchy. Squeeze out excess water and chop coarsely. Roast red
pepper under broiler until skin is black, place in plastic bag for 10
minutes, then remove skin and cut into strips. Saute onion and garlic in
olive oil until translucent and soft. All this can be done ahead of
Preheat oven to 350 degrees. Beat eggs with milk, salt
and pepper. Add grated cheese and mix again to combine thoroughly. Toss
pasta in bowl with sausage and veggies, then add to lightly oiled
non-stick skillet over medium heat. Pour egg and cheese mixture over
pasta and shake skillet to distribute the mixture evenly. Transfer
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skillet to oven and bake for 20 to 25 minutes until eggs are set and top
is lightly browned.
Cut into wedges and serve. (It's really
good with a small green salad). Serves 4 easy.