A Beginner's Guide to Beans, Plus 42 Bean Recipes

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This article first appeared in October 2009.
Some will balk at their flavor and size. Many will have texture issues. And still others just won’t enjoy the farting.

But know this: there are few cheaper, healthier, and more versatile foods than the humble bean. Members of the legume family, beans can be found everywhere from gourmet restaurants to campfire cauldrons. They’ve been vital to the survival of certain populations, and instrumental to the development of particular cuisines. Also, they taste good.

Still, there are folks out there unfamiliar with chickpeas and pintos, kidney and black beans. And for them, CHG proudly presents the following: a breakdown of why beans are wonderful, plus 42 tried-and-true recipes in which to use them.

HEALTH BENEFITS

Low in fat, high in protein, and astronomically high in fiber, beans work beautifully as the main components of recipes, but also as fabulous alternatives to meat. This is for a few reasons: A) they create a complete protein when paired with nuts, seeds, or grains, B) their chemical composition makes you feel sated longer than a lot of other foods, and C) they have a bulky and substantial mouthfeel, so you never feel deprived. Studies have found them to be solid tools in weight loss and maintenance, and integral to the prevention of all kinds of diseases.

If that ain’t enough for you, this WebMD blurb is pretty convincing: “In a recent study, bean eaters weighed, on average, 7 pounds less and had slimmer waists than their bean-avoiding counterparts -- yet they consumed 199 calories more per day if they were adults and an incredible 335 calories more if they were teenagers.” Sweet.

P.S. True to the well-known rhyme, beans make you both smartier and fartier. They contain both certain vitamins that improve brain function AND undigestable sugars, which lead to exciting intestinal activity, which leads to gas. So there you go.

PRICE

Grown globally from Ethiopia to Australia, beans are some of the most plentiful - and subsequently cheapest - edibles anywhere. A pound of dried beans in Brooklyn will generally run about $1, and will produce four to six cups of food after rehydration.

Compare that to meat. In my neighborhood, a pound of chicken breast (one of the healthier animal options) runs $1.69 on sale. It shrinks slightly when cooked, ultimately producing around two cups of poultry.

Let’s do some math, then. One cup of cheap chicken is $1.69 divided by two, or $0.85. One cup of beans is $1.00 divided by five, or $0.20. Using these (incredibly) rough numbers, chicken breast is 425% the price of dried beans.

Of course, the numbers will vary by area, sales, and math skills, but you get the idea.

DRIED OR CANNED?

It’s a controversy as old as storage itself: dried or canned beans? On one hand, dried beans are universally cheaper, and widely considered to possess a creamier consistency and better overall flavor. On the other hand, canned beans aren’t terribly expensive themselves, and the taste difference is pretty negligible when you’re talking about everyday kitchen use.

The tiebreaker, then, is time. If you have the wherewithal, forethought, and 90 to 480 minutes to rehydrate a bag of dried chickpeas, you’ll be rewarded in kind. If you‘re throwing dinner together and an hour-long prep time is crazy talk, canned beans are the way to go.

It’s worth noting that if respected cooks aren’t using canned beans already (Giada DeLaurentiis, Sara Moulton, etc.), they’re starting to come around. Even die-hard dried fans like Mark Bittman have been giving props to metal dwellers recently. Meaning: don’t fear the Goya.

INTRODUCING … THE BEANS

If you’ve ever tried chili, hummus, minestrone, Texas caviar, Mexican food, Indian food, Italian food, or, er, refried beans, you’ve already experienced the wonder of the bean. They’re omnipresent in cuisines all over the world, and come in a range of flavors and sizes that can be adapted to thousands of dishes. Here are six of the most common found in the U.S., along with a few recipe suggestions for each.

(A quick note before we get to the beans themselves: there are a zillion types of legume, and some [like the soybean] are rocketing in popularity stateside. But to keep things manageable, we’re sticking to a few big ones.)

Black Beans
Used frequently in Latin cuisines, the black bean is a small, ebony bean with an earthy flavor. I find it pairs very well with grains, and makes for a stellar soup.
Black Bean and Tomato Quinoa
Black Bean Brownies
Black Bean Burrito Bake
Black Bean Salad with Fresh Corn
Black Bean Soup
Calabacitas Burritos
Stuffed Peppers with Black Beans and Corn

Black-Eyed Peas
A terrible band, but a wonderful food, black-eyed peas are all over Southern cuisine. Like other beans, they’re great sources of fiber, folate, and protein. Unlike other beans, you will always feel like they’re looking at you.
Black-Eyed Pea (Texas) Caviar
Black-Eyed Pea Salad
Collard Greens and Black-Eyed Peas

Cannellini/White Beans
There are a ton of variations on the white bean, but I dig cannellinis in particular for their creaminess and flavor. Found in many Italian dishes, you’ll find that Microsoft Word often corrects its spelling to “cannelloni,” which is annoying.
Escarole and White Beans
Garlicky Long Beans and Beans
Grilled Zucchini with Quinoa Stuffing
Guacamole Bean Dip
Penne with Lemon, Potatoes, and Cannellini
White Bean and Tarragon Soup
White Chicken Chili
Spinach and Cannellini Bean Dip

Chickpeas (Garbanzo Beans)
Without chickpeas, there would be no hummus. And without hummus, there would be no joy. Vital to Italian, Indian, and Middle Eastern cuisines (among others), the plentiful and versatile garbanzo bean can be found in virtually every form, from dip to stew to flour (though I have yet to see a chickpea smoothie). Due to its subtle flavor and increasing ubiquity in the U.S., I like to think of the chickpea as a gateway bean; if you like it, odds are other legumes will soon follow.
Beets and Greens Curry with Chickpeas
Chickpea Salad
Couscous with Chickpeas, Tomatoes, and Edamame
Curry in a Hurry
Greek-Style Chickpea Salad
Lemony Light Hummus
North African-style Chickpea Salad
Pasta e Ceci
Pasta with Zucchini and Chickpeas
Pasta with Broccoli and Chickpeas
Pindi Chana (Spicy Chickpea Curry)
Roasted Chickpeas
Shredded Zucchini and Chickpeas Over Polenta

Kidney Beans (red and pink)
Substantive and quite large in comparison to other common legumes, kidney beans go great on salads and substitute fabulously for meat in chilis and stews. And seriously, what’s a frugal kitchen without red beans and rice?
Chili Corn Pone Pie
Pumpkin Turkey Chili

Pinto Beans (Frijoles)
Wonderful on their own and even better mashed, these pink-brown legumes claim the great honor of being the only bean my mom likes. Also, I could be talking out my neck here, but I find pintos a little sweeter than black beans and chickpeas.
Refried Beans
Swiss Chard with Pinto Beans and Goat Cheese

Multiple Beans
Each of the following recipes use more than one type of bean.
Bodega Beans (any)
Camp Stove Veggie Chili (black, kidney)
Curried Chickpeas and Black Beans (chickpeas, black)
Easy Vegetarian Bean Chili (any)
Gallo Pinto (pinto, black)
Indonesian Curried Bean Stew (chickpeas, black, kidney )
Light Leftover Turkey Chili (black, kidney)
Turkey Chili with Beans (white, pink, kidney)

And that's our ballgame. Readers, how about you? What are your favorite bean recipes?

~~~

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Couponing for People Who Hate Couponing: A Zero-Stress Guide to Clipping Big Bargains

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This post first ran in April, 2010.
WARNING: If you know what a Catalina deal is and/or have actually employed one, this may not be the post for you. If you occasionally slice your pinky open while using adult scissors, this is definitely the post for you.

When you think of couponing, what’s the first thing that pops into your head? Is it GoGurt? Is it a planet-sized binder and never-ending stack of circulars? Is it a crazy cat lady, forever in search of the single slip of paper that will net her 14 free packets of McCormick fajita seasoning?

It’s understandable. Long stereotyped as the favorite pastime of bargain-happy grandmas and moms of 47, clipping coupons gets a pretty bad rap. Many believe it gets you minimal deals on junky food. I didn’t touch coupons for years, figuring the time it took to collect them was disproportionate to the amount of money they saved.

Now I know better. While I still buy groceries primarily based on the circular, I’ve come to realize that a simple, no-frills approach to couponing nets good money for little time investment. I don’t freak out, I don’t buy rainbow-colored faux food, and I save a couple hundred bucks each year. Not too shabby.

If you’re considering coupons, but don’t know where to start, read on. These simple explanations and stress-free strategies could kick off a lifetime of half-price egg noodles. If you do nothing else, make sure to scroll down to the GOLDEN RULE OF COUPONING, wherein I explain the practice’s most important tenet as well as the origin of the universe.

(Also? Readers? What am I missing? I’m sure it’s a lot. The comment section awaits.)


OBTAINING ‘EM

There are a few ways to collect coupons. Some are intuitive, others not so much.

Newspapers. Since the beginning of time, the Sunday paper has come equipped with bazillions of coupon-stuffed circulars. If you can’t swing a subscription, bum them off friends and family after they’re done reading. This is how I amass most of my deals. (Thanks, Dad.)

Store circulars and magazines. Occasionally, coupons will appear in publications within a supermarket or drugstore, probably by the door or the cashier. Though you’ve already made your plan, leaf through these, since they can offer good last-minute deals or bargains for next time.

Store shelves. You know those little ticket dispensers that line supermarket aisles? If they’re located by a food you enjoy, grab one. Hey, you never know.

Mailings. If you really like a particular company, you can frequently sign up online to receive coupon packets through the mail.

Online. Online coupon deals can be tremendous, but also a giant headache if you spend too much time looking for them. So, be judicious in your search. Speaking of which, there are three basic ways to collect and save.

1. Go to aggregate sites like Coupons.com and Mambo Sprouts (organic).
2. Visit individual company pages like Betty Crocker.
3. Cruise popular forums and consumer sites like A Full Cup and Coupon Mom.

Be warned: you might have to sign up for the service and/or install a special printing program, but it can be worth it. Also, not every store accepts print-outs, and many supermarkets often restrict what you can and can’t use. Give your local chain a call before planning any big shopping trip.


ORGANIZING ‘EM

My coupons currently sit in a small stack on my clock radio, vaguely organized by general category. Sometimes, I weed through them and pick out the expired ones (which can then be donated to the military). Your preferred method may vary, but other folks seem to enjoy:

• Accordion folders
• Binders
• File boxes
• Anarchy

They’re all small, cute, unobtrusive, and cheap (except the last one). Store ‘em in your desk or among your cookbooks.


CLIPPING AND USING ‘EM

It’s Sunday afternoon. You’re sitting down at the kitchen table, coffee at your side, clippers in hand. In front of you rests 20 coupon circulars, waiting patiently for you to begin slicing and dicing. How in the good name of Bea Arthur do you approach this? By following these simple rules:

Forget brand loyalty. You’re looking for products (ex: cheese), not brand names (ex: Sargento). If you find a coupon for a brand you like (Tropicana!), that’s fantastic, but the better toothpaste deals come when you let go of your Crest fixation.

Clip only for products you need or use. When you don’t eat yogurt, own a dog, or have dentures, getting bargains on Activia, Alpo, and Polident is senseless. A good rule of thumb: if you have to think about clipping a particular coupon for more than a few seconds, skip it.

Avoid clipping if you can find a comparable generic product. Even with coupons, store brand foods are almost always cheaper. In most cases, people can’t tell the difference in flavor or texture, either.

Don’t clip for junk. It’s undeniable: most coupons are for processed, insanely over-packaged crap, and hoarding them will only lead to blown cash and rampant unhealthiness. (*cough* Hot Pockets *cough*) However, you should always …

Be on the lookout for pantry staples. Yay! These diamonds in the aspartame-blanketed rough are more common than you might believe. Currently (4/14/10), in my alarm clock stack, I have coupons for bread, olive oil, sour cream, butter, soy milk, mustard, dried beans, chocolate chips, cooking spray, corn starch, baking powder, rice, pasta, and egg noodles. Not to mention tin foil, gum, deodorant, and the all-important Zyrtec (a brand we will not forgo).

Be on special lookout for personal products. Coupons are fantastic for cosmetics and body care items (shampoo, toothpaste, etc.). If you like L’Oreal eyeliner, and see a bargain, don’t hesitate. You could consistently save 50% or more without much effort.

Take advantage of double and triple coupon days. Never in my life have I seen a Double Coupon Day in a New York City supermarket. But I’m assured they exist in many other wonderful parts of the country, as does the rare and hallowed Triple Coupon Day. Check your grocer’s website for dates.

Beware hoarding. Odds are you’ll never end up in a terrifying A&E series, but there is such a thing as going overboard on coupons. If you don’t have sufficient storage OR the product will go bad before you use it, avoid buying multiples.


THE GOLDEN RULE OF COUPONING

If you take nothing else away from this post, remembering this single rule will still help you bank mad cash every year:

Wait for sales to use your coupons.
Sales alone can save you money. Coupons alone can save you money. But they’re at their most powerful when combined. This may mean waiting a few weeks after your initial clippage, but trust me, it’s worth it.

Let me give you an example: I buy Del Monte diced canned tomatoes all the time. They’re usually $1.89 at my local supermarket. (Not a typo. I double checked.) Two weeks ago, they went on sale for $1.00 each. That’s a good deal by itself.

However, I also had a coupon for $1.00 off four cans, meaning each dropped to $0.75. What would have been a $7.56 spending spree became a $3.00 bargain. I saved 60% off the usual price.

Sweet, right?

In order to obtain these most excellent deals, leaf through your supermarket circular (at its own website or Money Saving Mom) before going shopping. Food companies generally offer circular and coupon deals around the same time, so matching them will be easier than you think.

And that’s our ballgame. Readers, what advice would you give a beginning couponer? What do you think of the words offered here? Did I get anything wrong? (Seriously, please tell me.)

~~~

If you like this article, you might also be taken by:

• 26 Common Food Labels, Explained
• Angus Anguish: Is Angus Beef Worth the Money?
• Eating Healthy While Clipping Coupons

[(Photos courtesy of Hearts and Home (coupon book), Encyclomedia (coupon dispenser), and Strom Products (egg noodles).]

Spaghetti with Asparagus, Egg, and Parmesan: a Mutant Freak of Deliciousness

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This post first appeared in April 2009.
Though I’m cooking more often now, creating my own recipes continues to scare the living daylights out of me. My self-spawned dishes tend to be three-out-of-five star affairs, meaning they’re servable, but won’t necessarily knock your socks off. See, I’m still mastering certain techniques (read: all of them), and find pairing flavors tougher than Advanced Calculus. (Hey, if mathematicians had to eat their results, they’d have never picked up calculators in the first place.)

So, when I invent something that actually works, it’s like … it’s like … hm … how to express this without resorting to hyperbole?

Oh! I have it. It’s like riding a golden unicorn over a rainbow while world peace breaks out in the background. Or U2 playing an acoustic gig in my living room as I’m hand-fed chocolate-covered strawberries by Raoul Bova. Or taking a permanent vacation from my job, but with eternal severance pay and health benefits. (Dare to dream.)

Okay, maybe I’m exaggerating. But it is pretty cool. And today’s recipe, Spaghetti with Asparagus, Egg, and Parmesan, is one of those rare triumphs.

Tuesday night, I was in a spaghetti mood, but had a use-it-or-lose-it pound of asparagus whiling away in the crisper drawer. With no funghi available, Pasta with Asparagus and Mushrooms was out of the question. So was Roasted Asparagus with Poached Egg and Parmesan, since I reallyreallyreally wanted some pasta. But both recipes fused together? That could work.

And did it EVER. It’s my new favorite comfort food. Creamy and cheesy and asparagus-y, I can see myself eating this over and over again until my death in 2097. (Yes, I’m shooting for 120. Believe in the stars!) And? AND? I would say I could eat 14 bowls of the stuff, but a single serving filled me to the brim.

Of course, should you decide to give it a shot:

1) To cut the fat even further, omit ½ tablespoon olive oil and a little parmesan.

2) Don’t throw out the pasta water. Love it. Be liberal with it. It’s vital to everything.

And that’s it, folks. Have a lovely weekend, and experiment if you get the chance. Occasionally, it’s worth it.

Spaghetti with Asparagus, Egg, and Parmesan
Serves 3

8 oz thin spaghetti
1 tablespoon olive oil
1 pound medium-thin asparagus, rough ends snapped off, cut into 1-inch pieces
Cooking spray
3 eggs
½ tablespoon tap water
Kosher salt and freshly-ground black pepper
2 dashes cayenne pepper
¼ cup grated parmesan

1) Cook pasta ‘til al dente and drain, reserving ¾ cup of cooking water.

2) Heat olive oil in a large skillet over medium heat. Add asparagus and saute for 4 or 5 minutes, stirring occasionally. Add ¼ cooking water and cook for another 3 or 4 minutes, until asparagus is crisp-tender.

3) In the meantime, spray a small nonstick pan with cooking spray. Crack three eggs into it, and add ½ tablespoon tap water. Cover and cook over low heat for a few minutes, until the top of the yolks cloud, but are still soft and runny. Remove from heat.

4) When the asparagus is done cooking, add drained pasta to the pan, stirring to reheat if necessary. Off heat, add the remaining ½ cup of cooking water, cayenne pepper, and salt and pepper to taste. Stir.

5) Ladle pasta into bowls along with 1 tablespoon water/sauce from bottom of pan (or more, if you like). Place egg on top and sprinkle with about 1-1/2 tablespoons parmesan cheese. Break egg, mix everything together, and enjoy.

Approximate Calories, Fat, and Price Per Serving
446 calories, 13.4 g fat, $1.24

Calculations
8 oz thin spaghetti: 800 calories, 4 g fat, $0.33
1 tablespoon olive oil: 119 calories, 13.5 g fat, $0.12
1 pound medium-thin asparagus: 91 calories, 0.5 g fat, $1.99
Cooking spray: negligible calories and fat, $0.03
3 eggs: 221 calories, 14.9 g fat, $0.55
½ tablespoon tap water: negligible calories and fat, $0.00
Kosher salt and freshly-ground black pepper: negligible calories and fat, $0.02
2 dashes cayenne pepper: negligible calories and fat, $0.01
¼ cup grated parmesan:108 calories, 7.2 g fat, $0.68
TOTAL: 1339 calories, 40.1 g fat, $3.73
PER SERVING (TOTAL/3): 446 calories, 13.4 g fat, $1.24

Learning to Love Foods You Hate: A How-to Guide for Frugal Eaters

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This article first appeared in April 2009.
Up until a few years ago, the list of foods I loathed was a long one. It included, but wasn’t limited to: spaghetti squash, broccoli, asparagus, red cabbage, ginger ale, cauliflower, radishes, lentils, beans, Brussels sprouts, fennel, eggplant, anise, scallops, figs, and of course, the dreaded mayonnaise. The list goes on (and on), but you get the idea: growing up, I wasn’t exactly a daring eater.

I still hate mayo. I will ALWAYS hate mayo. George Clooney could serve me mayo wrapped in chocolate bacon on a gold-plated re-issue of Who’s Next, and I would throw it back in his face. But my opinion’s changed on most of those other foods. These days, I’ll gladly scarf a floret of cauliflower. Brussels sprouts hold a special place on my dinner table. And eggplant? Well, eggplant is my favorite thing ever, aside from the panda song from Sifl and Olly. (In fact, you could say I’m drunk on eggplant mystery.)

Granted, part of it is just me aging. At 31-years-old, my palate’s matured a little, and my tastes now lean more toward savory than sweet. The other part, though, can be directly attributed to recent changes in my lifestyle.

See, a few years ago, I resolved to learn to cook, to eat healthier, and to better manage my money. As it turned out, vegetables and legumes were vital to making this work, since they’re exponentially cheaper than meat and much more nutritious than most starches. So, I had to confront my fears. I had to expand my produce repertoire beyond corn, carrots, corn, and carrots.

These strategies helped. I learned to tolerate, and even love, a lot of foods I had longstanding issues with. Try ‘em for yourself, and please add your own suggestions to the comment section.

Make it unrecognizable.
Case study: Eggplant
Seedy, mushy, and horrifically purple, eggplant appealed to me about as much as a drug-free colonoscopy. Then, in 1997, my friend H hid it in her homemade tomato sauce. And … revelation. Soon, I was on to eggplant dips, eggplant pastas, and finally, plain ol’ broiled eggplant. The trick was getting the image of the vegetable out of my head, and forcing me to associate it with otherwise good food. I suspect it would work beautifully with any vegetable that could be pureed or furtively included in a sauce (butternut squash, bell peppers, etc.).

Use it in a recipe with foods you love.
Case study: Brussels sprouts
As far as I was concerned, Brussels sprouts were tiny, bitter cabbages that masochists ate when they ran out of bigger bitter cabbages. Little did I know that slathering them in Parmesan would provide a delicious gateway into healthier, simpler preparations. See also: Red Cabbage (ew) with Honey (nice), Apples (yay!), and Bacon (king of cured meats). It's actually quite scrumptious.

Try it in an ethnic dish.
Case study: Broccoli
Broccoli: looks like trees, tastes like butt, right? Yeah, I used to think like that, too. But in high school, Ma ordered Chicken and Broccoli from our local Chinese joint, Da How. Suddenly, it was broccoli: looks like trees, tastes like HEAVEN (with garlic and brown sauce). Sometimes, a food is more appealing when its paired with flavors you’re not necessarily accustomed to. Like bean sprouts on top of Pad Thai. Or peas stuffed in a samosa. Or tomatillo sauce spread across an enchilada. Pick a cuisine and start experimenting.

Cook the best-reviewed recipe you can find featuring that food.
Case study: Cauliflower
Most aggregate recipe sites like Epicurious, Food Network, and All Recipes have sophisticated rating systems with which home cooks can evaluate any dish. If you’re feeling ambitious, plug an ingredient into one of their search engines. Then, prep the recipe with the best overall reviews. For example, Ina Garten has a Cauliflower Gratin that’s received an average of five stars from 132 people (which is outstanding). I’ve tried it myself, and without exaggeration, it changed the way I felt about cauliflower. I just … I just didn’t know it could taste that good. Now, stuff like Roasted Garlic Cauliflower and Curried Cauliflower Soup with Honey are making regular appearances in my mouth.

Understand you don’t have to eat it the way your Ma (or Pa) prepared it.
Case study: Spaghetti Squash
Across the country, millions of Irish-Americans loathe vegetables because growing up, produce was boiled beyond recognition and then forced by threat of death into their reluctant maws. But take heart, my freckled brethren! It doesn’t have to be this way. Did you know carrots can be roasted? And broccoli rabe, sauteed? And spaghetti squash, combined with red sauce, mozzarella, and pine nuts to create something COMPLETELY DELICIOUS? It’s true. So, love your Gaelic Ma. Embrace her. Call her often. Just … try to forget her cooking. It’ll make this whole process much easier.

Try a dish with a subtler incarnation of that food.
Case study: Tarragon
This one’s a little difficult to explain, so here’s an example: I despise anise. Even thinking about its black licorice flavor makes my tongue curl. Recently though, I discovered a White Bean and Tarragon Soup that I quite like. Tarragon, like fennel, possesses traits similar to anise, but it’s much, much subtler. In the soup, it was complemented so well by the other ingredients, I didn’t even taste the hate. Maybe I'll feel the same way about anise someday. Think of this principle like salsa: you start out mild, and work your way up to medium and hot varieties.

Give it just one more shot.
Case study: Beans
For some inexplicable reason, I always assumed I hated beans. As a kid, they looked funny to me. And in my six-year-old brain, funny-looking food = bad food. It wasn’t until I grew up, sacked up, ate one and didn’t throw up, that they became a regular part of my diet. (Okay, hummus helped.)

If you truly hate it, let it go.
Case studies: scallops, figs, radishes, mayo
Scallops will never be my thing, no matter how fresh they are, how well they’ve been prepared, and how many times I try them. Figs, radishes, mayonnaise – still disgusting, as well. (Which, did I mention I hate mayonnaise? I did? Oh, good.) Sometimes, a certain food just won’t do it for you. And it’s okay. Just move on to the next one.

And that’s it. Readers? Suggestions?

~~~

If you like this article, you might also dig

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(All images courtesy of NatalieDee.com. Go there now.)

Roommate Living: Your Food, Kitchen, and Sanity

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This was first published in April 2010.
Since freshman year of college, I’ve had approximately 15,000 roommates. Some are still my best friends, favorite people, and life partners. Others smoked crazy things too late at night. One remains the only unrelated adult I’ve ever yelled at. (Surprise! It was over the dishes.)

Whether you’re fresh out of university or shacking up with your significant other for the first time, living with other people has multitudinous benefits. It can save everyone involved a ton of cash. It can be a social opportunity, cultural experience, and culinary education. It can keep you from being plain lonely.

But if you’re not careful, it can also be a terrifying descent into a cohabitational hell, in which anger and discomfort become facts of everyday life. Living with the dishes guy? Was kind of like that.

The center of roommate karma is inevitably the kitchen. Maintain a zen-like equilibrium there, and your time together will be peaceful and harmonious. Forget to buy paper towels for the third week in a row, and you could find a severed goldfish head on your pillow.

That’s why it’s important to discuss food, money, and galley-related issues up front. It puts you on the same page, sets a precedent for the future, and prevents misunderstanding down the line. So, be open with your wants and needs. Ask plenty of questions. And remember the two most important things about living with anyone new:

• Don’t be afraid to speak up. If your roommate isn’t doing her dishes and/or owes you money for olive oil, tell her. You can assert yourself and still be considered a nice person.
• Don’t be a jerk. You’re sharing this room with others, and should always take their feelings into consideration. Play nice, do your part, and don’t make fun of Bob’s vegan macaroni and cheese.

With those ideas in the back of your head, the ensuing discussion should be easy. For reference, here are a few good areas to touch on, along with a ton of pertinent questions.

1) FOOD

First and foremost, you and your roommate(s) have to feed yourselves using actual food. Broaching the edibles topic could set the tone for the rest of your talk, not to mention the rest of your lease. Tread carefully, be thorough and kind, and ask:

• Will you share food? Will you share everything or just staples? Which staples?
• Will you share cooking responsibilities? How will you split the job?
• When will you cook? Should you set up a schedule? What meals will you eat at home?
• Does anyone have dietary restrictions, allergies, or ethical issues?
• Will any food be off limits? (ex: If there’s a peanut allergy in the house, it could be best to avoid ‘em altogether.)

2) EQUIPMENT

Once you have food, you need ways to serve it. Your requirements could vary wildly, based on your diet and/or affinity for cooking. Plan ahead, use this checklist for guidance, and ask:

• What kitchen equipment do you already own? Is it in good shape?
• What do you need to buy? Where should you buy it?
• Do you have any doubles (ex: two toasters)? Do you need the extra? If not, what can you do with it?
• Who will keep new purchases (microwave, blender, etc.) if/when you move out?
• Is there room to fit everything? (See: Storage.)

3) MONEY

Here comes the hard part. Beyond rent, you’ll probably spend most of your apartment-apportioned cash on food and kitchen supplies. Splitting the bills can be tricky, and payment itself even harder. Stay positive and ask:

• How will pay for the food you buy jointly? Will you split the bills or alternate months?
• How will you pay for the kitchen necessities (tin foil, dish soap, paper towels, etc.)? What falls under that umbrella term?
• Who will do the actual buying? Will you take turns?
• Will you join a bulk store or CSA? What supermarkets, ethnic markets, and farmer’s markets will you shop at?
• How will you handle coupons, sales, or memberships?
• How will you handle restaurants and take out? Does that go in the budget?

4) STORAGE

Pots, pans, silverware, dishes, and appliances do more than look pretty: they take up space. And when square feet are at a minimum, having a storage strategy is vital. Consider your cabinets and ask:

• Where will you store the food? How about the dishes? And cleaning equipment?
• Will you split storage? Who gets which refrigerator shelf? What about the pantry and freezer?
• Do you have enough room for bulk purchases?
• Is there a way you can easily add extra shelves, cabinets, or pot racks?
• Are you allowed to throw things out without permission, if it looks like it went bad? (Note: This comes up more than you think. It’s like a science experiment in there sometimes.)

5) CLEANING

Though dishes are 90% of the issue, cleaning goes deeper than washing your coffee cup. In every kitchen, there are counters to wipe, floors to mop, and microwaves to liberate of caked spaghetti sauce. If this is left to one person - or worse, not done at all – things will very messy, both dirt-wise and relationship-wise.

• How quickly will you have your dishes done? Will you split the responsibility? How?
• How often will you light clean (counters, sweeping, etc.) the kitchen? Who will take care of this?
• How often will you deep clean (oven, refrigerator, etc.) the kitchen? Who will take care of this?
• Who will take out the garbage? How will you handle recycling?
• Who will take care of repair issues as they come up? Are you handy? Will you be the point person for the landlord?
• Who will keep track of and replace cleaning tools (Lysol, sponges, etc.)?
• Should you create a cleaning schedule?

If you address all of these questions up front and periodically revisit them through the course of your cohabitation, you and your roommates/loved ones can enjoy a sparkling, relatively stress-free household. What’s more, you can apply the concepts to almost every shared room in the house, whether it’s the den or the shed you use to make illegal moonshine.

Readers, what about you? Do you have any roommate rules to follow, especially in the kitchen? How about horror stories? You know we loves us some o’ those guys.

(Excellent letter photo from Passive Aggressive Notes.)

~~~

If you like this article, you might also elicit pleasant feelings from:

• Frugal Storage Solutions for the Small Kitchen
• If I Had Known Then: Food and Financial Advice for the College Bound (Also, a Story)
• Weekly Menu Planning for Singles, Couples, and Working People

Bake Sale Success!

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Thanks to those of you who came and visited our charity bake sale.  We had an absolute blast!  It's amazing how great service feels.  We were all nothing but smiles, and sometimes tears at how generous and kind people are.  It is a great reminder that even though there is a lot of bad and ugly things in the world, that people are legitimately kind and good hearted. There were many times we were choked up when people would hand us $40 for a plate of cupcakes, or a $100's for a plate of cookies.  We were all touched and thankful for so many who came and supported this great cause!If any of you feel inclined to start this tradition in your neighborhood, I would say do it!!  It was a great bonding experience for all of us, as well as our kids to work on this project together.  We were thrilled when we found out we raised just under $1,000!  We can't wait to see if we can do even better next year :) I am grateful for great friends who are so supportive of our crazy ideas! We were so glad our friend Millan and her baby Rodney (from Haiti) could be there to see everyone's support.
  We kept losing Blake with all of the people, so someone had a brilliant idea to tie balloons to him so we would always know where he was.  I need to do this more often!!

The kids had a fun time on the corner trying to direct traffic to our sale.  A few of them even thought if they dressed up in costumes they would get more customers.  I think the hot dog costume did the trick :O)
Now..let's talk amazing food!  We had seven tables filled with some of the most delicious treats and food we have ever tasted. Several items were huge hits!  Homemade wheat bread were some of the first to go, we will have to make several more loaves next year.  My friend Camille's Cinnamon Rolls were gone before you could blink an eye.  We also had banana bread, chocolate chips cookies, pizza rolls, calzones, chocolate mint brownies, breadsticks and MUCH more!


I am excited to share two new recipes that were sold at our bake sale that were BIG hits!  First, are my friend Betsy's Cherry Brownies.  They are super simple to make, but so moist and delicious we all couldn't get enough.

Cherry Chocolate Chip Brownies
1 box brownies (any brand will do)
1 can cherry pie filling
1 c. chocolate chips
Follow the directions on the brownie box, except omit the water (add the eggs and oil).  Then add the can of cherry pie filling and chocolate chips.  Bake in a greased 9x13 pan and bake according to the brownie directions (you might need a few more minutes since it is so moist). Once baked, cool until chilled and ready to frost.


Cherry Frosting:
4-6 oz. cream cheese, softened
2 T. softened butter
1 1/2 t. almond extract
Powdered sugar
Maraschino cherry juice (as needed)
Cream the cream cheese and butter until smooth.  Add the extract and powdered sugar (about 1-1 1/2 lbs.). Add maraschino cherry juice and more powdered sugar until the frosting is a soft and smooth texture.  Once the brownies are cool, frost with the frosting.

If you want to be extra fancy, drizzle the top of the brownies with melted chocolate or chopped maraschino cherries.


The second recipe we all loved was my friend Chrystal's recipe for Butterscotch Bars.  They are buttery, rich & amazing! The jelly roll sized pan was sold before the first 15 minutes were up.  Next year, we'll have to make a few more batches :)

Butterscotch Bars
4 sticks butter, melted
4 c. flour
1 c. sugar
Dash of salt
Melt the butter and place in a bowl.  Add the flour, sugar and salt and mix together with a hand blender until combined and a little crumbly (it will still be soft though).  Press half of the dough mixture into the bottom of a greased jelly roll (cookie sheet) pan (this recipe can be halved and done in a 9x13 pan).  Bake at 350 for 7 minutes (it will look slightly underdone, but that is okay).  While the crust is baking, mix together in a sauce pan over low heat the following:
2 cans sweetened condensed milk
1 bag of white chocolate chips (divided in half)
1 bag of milk chocolate chips (divided in half)
1 bag of butterscotch chocolate chips (divided in half)
 Cook on low the milk and half of each bag of chooclate chips, until the chips are melted smooth. Once the crust is done being baked, remove from the oven and pour the chocolate chip mixture on top of the crust.  Sprinkle the remaining crust mixture on top of the choclate layer.  You will not be able to cover the entire top and that is okay.  Sprinkle the rest of each bag of chocolate chips on top of the crust.  Continue baking for another 25 minutes.  Remove from the oven and let sit over night or in the fridge until it sets up.  Once it is set, cut into squares and serve.

Strawberry Swirl Rolls and the BEST baby surprise ever!

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For those of you who have followed my blog for awhile you have heard me mention all of our 'crazy' boys in our family. You see, I grew up with three sisters and NO brothers.  We were a home filled with make up, dresses, boy talk, and everything pink. It wasn't until my second child was born that our family had the first boy join our clan.  He was born ALL boy and has wanted nothing to do with anything pink & frilly ever since.  At first (and even still) I wonder what to do with boys.  Not having a brother I have to constantly ask my husband, "Did you do that when you were his age??"  We are finally getting the hang of the 'boy' thing after having had 11 of 16 of  the last children born to our family be boys.

We have all accepted the fact that after ten boys in a row we were destined to never have another baby girl in our family.  The other part of this story is that my Mom makes it a well known fact that girls are her favorite.  We laugh that she doesn't even try to hide it.  We keep telling her until she learns to love the craziness of boys, heaven will keep sending them.
 (Our crazy cousin clan with 11 boys & now 5 girls (12 yrs. & under)--we are a noisy bunch to say the least!)
Well, this is where the story gets really fun.  My oldest sister & her husband decided to play the BIGGEST prank on our family. She had three boys four years and under and we thought for sure another boy would be born. Well...they found out at 16 weeks they were having a GIRL and played a joke on us for the rest of her pregnancy, telling us she was having a boy.  In our family we have to have a party for everything! When someone is expecting we always have a 'finding out' party to  find out the gender of our next babies.  We have the doctor write the gender of the baby in an envelope & open it together so we can all scream and ooh-ah as we find out who the next addition will be to our family. My sister threw this traditional 'finding out' party and even made a blue cake to help convince us that she was having a boy.  We all were convinced!

So.. for six months we talked about her next little boy, thought about boy names, planned everything around them having a fourth boy.  It wasn't until the delivery of the baby that we all got the surprise of our LIFE!!  Watch this hilarious video as we all come into the hospital room thinking Angela had a baby boy and come to find out had a precious, beautiful baby GIRL--super funny!

BEST BABY SURPRISE EVER!http://www.youtube.com/watch?v=L2UXzW7GAv8 
(*Please ignore my tired, over worked, hair-undone self.  After a long day of running around crazy like Moms always do, my husband and I ran to the hospital at 10:30 pm to see the new bundle. I look haggard and scary, but the reactions are still worth sharing...no make up and all.  Oh, and my brother in laws reaction is so funny because he has guessed now 16 of 16 births/genders right.  He has awesome baby-vibes ;)

Welcome baby Oakley...we love you!!!! It's so good to see a pink bow again ;)
Okay, now for a delicious PINK recipe in honor of this cute baby girl in our family.  My sister hates cinnamon rolls, so I decided to do a girly version with strawberries.  These strawberry rolls were totally amazing and the perfect way to celebrate baby Oakley coming home ;)

Strawberry Swirl Rolls
Cinnamon Roll Dough Recipe
Strawberry Butter (you will have extra butter that you won't need for these rolls--the butter freezes great if you don't have any other plans for it...like eating it by the spoonful :)
2 sticks butter, softened
1/2 c. strawberry jam
3-4 fresh strawberries, crushed
1/2-whole can sweetened condensed milk
1 t. vanilla
With a hand mixer, blend together the butter and other ingredients until smooth. Add enough condensed milk to make the butter to your desired sweetness.

Strawberry Frosting:
1 stick butter, softened
2 lbs. powdered sugar (I used about 1/2 c.-3/4 c. less of a 2 lb. bag of sugar--only add as much as you need to make a creamy frosting)
1 t. lemon juice
Dash salt
2-3 T. strawberry jam (I like freezer jam, it has a more fresh taste)
1 t. vanilla
4-5 T. milk
Make the roll dough as the recipe explains, roll out and then top the dough with about 1-1 1/2 c. of our strawberry butter.  Roll the rolls up like a cinnamon roll and place on a greased cookie sheet (16 per sheet).  Let them rise until doubled and then bake at 350 for 30-40 minutes, or until lightly golden brown on top and no longer doughy.  Once they are out of the oven, make the strawberry frosting and spread all over the rolls.  Serve warm or cold, they are delicious!!