Posted By admin on November 17, 2009

I recently saw a link, via reddit.com, which pointed to a YouTube video for “Indulge in Frugality:  Great Depression cooking with Clara“”.

Clara is a 94 year old woman, who shows how to create some frugal recipes, dating back to the Great Depression.   Her clips show her cooking, and of course how to create the recipe, but are also a great way to hear some of the history of that time.  A bag of potatoes for 1.00; growing a vegetable garden; life lessons ….. having to stop going to school because there wasn’t anything to wear; and of course, how to cook with very little.

This show has two seasons, with about ten 5-7 minute clips.  Take some time and watch.. you might be surprised at how much you learn, even outside of the recipe itself.  She has also put out a book, as well as a DVD — I’m just so impressed at the idea of her doing all these things, and feel the need to get up off my own tush and do something, too.. she is an inspiration.

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Posted By admin on November 14, 2009

My previous job kept me insanely busy and a bit too stressed out to even want to cook, let alone write anything recipe related on my blog.  There just wasn’t enough time or energy for either cooking or blogging.  But, with the new job come less hours and a hell of a lot less stress, and I finally feel bloggy!.

This weekend is a rainy one, and with Autumn full upon us here in NY, I decided to make a “comfort food” — totally full of excess calories, but isn’t that what is called for sometimes?  It’s a simple tuna casserole, like Mom used to make — nothing fancy, nothing new, but uber yummy..with extra cheese ;)

Enjoy

Tuna Noodle Casserole

2 cans tuna in water, drained
2 cans cream of mushroom soup
1/2 cup mayonnaise
1/2 cup milk
1 cup cheddar, shredded
1 cup peas, frozen
1 cup chopped fresh mushrooms – baby ports, or white capped
1 pound pasta, cooked almost done

Mix the drained tuna, the soup, mayo, milk, cheddar, peas and mushrooms together while the pasta is cooking.  Heat the oven to 400F.

Cook the pasta until it is about 3/4 done.  Drain, and then mix with the tuna mixture.  Place in a baking dish and bake for 20-25 minutes at 400F, until bubbly.

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Posted By admin on May 15, 2009

This is perfect recipe for a nice light meal, on a hot summer day, or a weekend brunch.

I’m always looking for recipes that include avocados, as they are one of my very favorite foods.  I had something like this a few years ago at a Cuban restaurant, using shrimp and thought it might be something to try with surimi, as that has become a staple food in my household.  Also on the menu were variations that included shrimp, lobster, clam and crab.

Marinated Stuffed Avacodos with Surimi

1 pound of surimi, diced
1/2 cup mayo
1 teaspoon red wine vinegar
dash lemon juice
2 teaspoons oil (olive is best)
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
4 avocados
Mix the vinegar, lemon juice, oil, salt, pepper and paprika together well.  Prepare the avocados.  Cut each avocado in half, remove the seed, and peel so they end up in whole halves.  Pour the vinegar mixture over the avacodos and marinate for at least 30 minutes.

Meanwhile, dice the surimi. Reserve about 1 tablespoon of the surimi and set it aside. Mix the remaining surimi with the mayo well.  Fill the avacados with the surimi/mayo mixture.  Sprinkle the reserved 1 tablespoon of surimi over the top of the filled avocados.  Wrap lightly and refrigerate to chill.

Notes:

Replace the surimi with shrimp, lobster, scallops, fresh tuna, or other favorite seafood

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Tags: appetizer, avacodo, stuffed avacodo, surimi