You might have noticed how my creativity waxes and wanes. Apparently my muse is pretty directly linked to my finances. That is to say, when I'm in the position where I gotta make do, my old-timey social worker resourcefulness kicks in and the ideas start comin'. When I'm a little more flush, I actually tend to do more nibbling -- like, on trail mix -- and less cooking.
Today's answer to the low-blood-sugar dizzy spells? Gnocchi and tunafish.
Now, I know gnocchi is gettin' pretty fancy. But I couldn't resist the other day when I was buying a jug of my favorite Middle Eastern yogurt at the Phancy Phood store. Gnocchi is inexpensive and super filling, so you can gnosh gnocchi till your belly's bulging.
And not "tuna", as in steaks. But tunafish, as in from a can. And to top that off, it's the kind in oil. Do you know anyone who still uses it? Do you remember when tuna in water became all the rage? (That would be your middle age showing...) I still keep both kinds around. There are some recipes that just cry out for a touch of fishy oil. This is one:
Gnocchi & Tunafish
one small can tuna in oil
one small avocado, diced
one small tomato, diced
1/2 cup chopped almonds
2 tbsp salad dressing (I used some Greek vinaigrette that's been in my fridge for over a year)
some gnocchi, cooked like the package says
Combine the first ingredients in a bowl. Stir all together until the dressing gets all over everything. Put some warm gnocchi on your plate and glop the tunafish mix in the middle.