I Made Bread! It Was Easy. You Can Too.

You know when it's August, but your iPod thinks it's December, and it plays "Do They Know it's Christmas," and you find yourself silently mouthing "Tonight thank god it's them, instead of YOUUUUUUUUUUUUUU" at a nice Asian man who clearly thinks you're about to steal his bag of lychees?

I love that.

I also love bread, but have never in my whole puff attempted to make it until this summer, assuming it was roughly as complicated as re-wiring the Hadron Collider. Then, it dawned on me that, a few years ago, Mark Bittman  published a recipe for five-minute, idiot-proof, no-knead artisan bread. It's since been updated and refined by half the population of Guam, but the essentials are there: four ingredients, a bowl, a pot, and time. So I tried it myself, and whaddayaknow? It's the best. Seriously. In all seriousness. Squared. I will eat this and nothing else until I die, presumably, of choking on bread.

Here's how you make it. (Do it! We'll have a bread party.)

First, gather your ingredients. They are:

• 3 cups of bread flour


• 1 little packet of active dry yeast


• 1 1/2 teaspoons salt


• 1 1/2 cups lukewarm water

If you plan on making this baby a lot in the future, bite the $4 bullet and purchase a package of yeast from CostCo or something. It is approximately four billion times cheaper than buying it envelope by envelope, a.k.a What I'm Currently Doing.

Second, you get a large, non-reactive mixing bowl and combine your dry ingredients, a.k.a. The Ingredients You Didn't Get From the Tap.

Third, add water and stir until it becomes a spongy, dough-like mass, a.k.a. Mr. Squishy. Don't overstir, or something bad will happen. I'm not exactly sure what, but aren't you scared now?

Fourth, cover that baby. With plastic and rubber bands. Then, leave it out for at least four hours, but for as long as several days, refrigerating after those first 240 minutes. (Note: The longer it sits, the better it will taste. I've gone up to three days.) If you have a cat that's prone to eating dough (er, not that I know any cat like that) ...

... hide it somewhere, like the Cave of Caerbannog, where it will be guarded by a rabbit so foul, so cruel, that no man (or cat) has yet fought with it and lived.

A cabinet will also be sufficient.

Eventually, your dough will expand like crazy, to about three times its former size. It will also appear softer and slightly wetter. (Note cat in lower part of photo, stalking wet dough for potential lunching. His lobotomy is scheduled for tomorrow.)

Fifth, cover a clean cooking surface (a counter, mayhaps) with a thin sheen of olive oil. Turn the dough out on to the surface, and fold it over two or three times. Cover everything with plastic wrap, and let it sit at least 30 minutes, but for up to 2 hours. If it's been refrigerated, it must be given enough time to come to room temperature. It must!

Sixth, while the dough lounges around, move your oven rack to the lower third of your oven. Then, preheat that sucker to 450 degrees F. Grab a pot or Dutch oven, cover it, and stick it in there, to warm along with the oven.

This is mine. It's a 3-quart hard anodized piece of Calphalon, but I'm fairly sure any sizable, oven-safe covered pot will do. (Have doubts about yours? Look it up on the interwebs.)

Seventh, once everything is good to go, CAREFULLY remove the hot pot from the oven and VERY CAREFULLY place the dough into it. SUPER CAREFULLY cover it, and COLOSSALLY CAREFULLY place it back into your oven. Bake for 30 minutes. I CAN'T EVEN EXPRESS HOW CAREFULLY YOU SHOULD remove the cover. Bake an additional 15 minutes, or until the top of your bread is nicely browned. If you see it starting to burn, get it out of there.

Eighth, flip the bread out on to a wire cooling rack. It should look something like this:

And one more time, in black and white, for posterity:

Ninth, once it's cool enough to handle, eat that bread. It may seem like a big loaf at first, but I promise on all that is good and pure, none of it will go to waste. Here's the above loaf, 30 seconds later:

And finally:

Happy baking!

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Why and How to Freeze Blueberries

Ahh, summer. Full of hazy days, humid nights, and lots and lots of blueberries. Those sweet orbs of azure joy are welcome anytime of year, but especially right now, when they provide a fruitacular (fruitacular?) balm for the grossest weeks of summer.

That's a flowery way of saying that blueberries are currently on major sale at both my supermarket and Costco, going for about $0.16/ounce. That's just about as cheap as they'll get around here, and I want to preserve the bounty for the winter months. (That's when I  crave blueberry pancakes, but have to usually settle for acorn squash pancakes. It's just not the same.)

Fortunately, freezing blueberries for future use is easy as (blueberry) pie, and a heckuva lot cheaper than buying off-season ones come January. All you need to do is follow these simple steps. You'll thank me come Christmas (because surely, there's no one more deserving of expensive gift-like things than a babble-prone, extremely lax blogger you barely know.)

Anyway, let's get to it. 

Step 1: Cut a hole in the box. Buy an Ark-of-the-Covenant-sized carton of blueberries from your local farmer's market, big box store, or preferred fruit venue.

Step 1.5: Get some freezer baggies while you're at it. Honestly, they're nice to have around, regardless. Tom Bosley was right on.

Step 2: Take a picture that you may someday use as a computer background. Make sure it is well-lit and in focus, so people (note: your mom) think(s) you're super awesome.

Step 3: Measure out your desired amount of blueberries. It could be in cup or half-cup increments, or by weight. Whatever you prefer. For my own nefarious purposes, I did eight ounces at a time.

Step 4: Place the blueberries on a small baking sheet. Stick that sheet right in your freezer.

NOTE: Blueberries are weird in that you should generally wait to wash them until right before using 'em. Less mushiness that way.

Step 5: Freeze for a few hours. Overnight is best.

Step 6: While the freezing process is occurring, watch the finale of Friday Night Lights and contemplate your values. Hope that someday you may make Coach Taylor proud.

Step 7: Once berries are frozen through, pour them into a freezer-safe Ziploc baggie. Get as much air out as possible, using a straw or your purty, purty mouth. Then, label that sucker.

NOTE: You do not have to write "Frozen Blueberries," as so brilliantly demonstrated here. Odds are you'll know they're frozen when you remove them from ... wait for it ... yep, the freezer.

And that's pretty much it. The blueberries should keep for a couple of months this way. (If you start seeing major freezer burn or frost buildup, it's probably a pretty good indication they should be used soon.) Try them in smoothies, crisps, or the aforementioned flapjacks. Viva la France!

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5 Ways to Get Your Parents (Or Anyone, Really) to Try New Foods

We've all been there with our parents – the same ol' restaurant, with the same ol' menu– because they're reluctant to try something new, strange, or simply unappealing. And there's nothing intrinsically wrong with that, per se. People like what they like, and odds are, your parents' eating habits have been pretty set for decades.

But wouldn't it be nice to try something else for a change?

Convincing your folks to move on to new cuisines and cultures can be a wonderful experience for all involved, and not just because kimchee is awesome. "Ethnic" foods, or foods found outside your traditional cuisine, are frequently:

• Less expensive: When HOTUS and I order Chinese takeout, we can turn $15 into dinner that night and lunch for the office the next day. While not as cheap as home cooking, it's darn comparable.
• Healthier: Okay, so the ghee (clarified butter) in Chicken Korma won't put it on the happy side of the Eat This, Not That list, but non-traditional dishes can often pack in vegetables, lean cuts of meat, and healthy oils. Compared especially to most American-style restaurant meals, ethnic food is frequently a lighter choice.
• Educational: By eating foods outside of your customary cultural cuisine, you're exposing yourself to a new world of ingredients, flavor combinations, and styles of preparation, which you can then implement at home.
• Delicious: Mmm. Take two bites of baba ghanoush and call me in the morning.

But then again, we're not talking about you here, are we? We're talking about your parents – wonderful people, to be sure, but not necessarily the most daring of eaters. So, how can you get your beloved Ma and Pa to dig into falafel, injera bread, and even sushi (or "bait," as a certain family member calls it)? Try five these strategies:

1) Pay for it. Sometimes, older folks (actually, any folks) simply don't want to blow money on something they're not sure they'll like. So, pick an inexpensive restaurant and treat 'em. Think of it as an adventure you don't need hiking boots for.

2) Start at home. Prepping a meal for mom? Throw in a teriyaki side dish or a plate of pierogies. By surrounding a new food with ones she likes, it may seem more approachable.

3) Order a gateway food. Introducing your parents to a mild dish – one with a less-assertive flavor, similar to a recipe they might already love. Pad Thai is way Americanized, but it's an effective tool for getting reluctant eaters into more daring Thai Food. For me, lassis and samosas were the gateway dishes to a lot of delicious Indian cuisine.

• SPECIAL NOTE: This can be a way effective strategy for people with an aversion to spice, which was probably the most-cited fear in yesterday's Ask the Internet comments. Feeding your parents a super-mild quesadilla proves to them that all Mexican food isn't a five-alarm chili, which could encourage them to attempt other dishes.

4) Embrace media. This might sound lame (I hope not), but for many folks, seeing a dish in a magazine, on a TV show, or at the movies – when it's been styled and served in the best possible light by super-attractive people – can make it seem tremendously appealing. I wonder how many parents wanted an Italian meal after watching Julia Roberts slurp spaghetti in Eat Pray Love? Or how many folks decided Indian food could be super-awesome after 30 minutes of Aarti's Party? Or how many moms and dads tried matzoh ball soup for the first time after seeing a glossy photo in Saveur? Probably a lot.

5) Know when to accept defeat. My dad will never, ever, ever develop a love of curry, no matter how many "mmm … slurp … ahhh" sounds I make while eating a big ol' bowl of it. And that is totally, 100% fine. Not everyone has similar tastes, and pushing a loved one too hard can (seriously) get pretty annoying. Food should be a joy, not a struggle. Move on.

Opening parents - and anyone, really - up to new cuisines, and as a result, new cultures, is something from which we can all benefit. Happy eating.

Readers? Comments? Questions? Suggestions? Fire away.

~~~

If you enjoyed this read, you might also dig:

• Healthy Takeout on a Budget
• Learning to Love Foods You Hate: A How-To Guide for Frugal Eaters
• Serving Sizes and Portion Control: A Primer

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Frugal Décor: Fabric Wall Panels

We interrupt this regularly scheduled food blog to bring you a frugal art project. (It will be my first and last. I promise.)

When HOTUS and I moved back in December, we were confronted with a perplexing decorative dilemma: an imposingly bare 12-foot wall in our main room. The Beige Monster dwarfed our posters and photos, and buying a gigantic mirror/painting/whatever was prohibitively expensive. To make matters worse, we weren't allowed to paint the wall, or hang anything from it that would require an anchor or excessive reinforcement, making sconces and funky sculptural stuff out of the question. (Yep, #whitegirlproblems. Perhaps the #whitestgirlproblems.)

So, I started Googling solutions, and in short order, came upon this post at Bella Dia. Cute, inexpensive, and infinitely customizable, fabric wall panels seemed like a most excellent solution to our problem. Best of all, they could be completed in 90 minutes, and didn't seem to pose an enormous problem for someone who thinks "damask" is a country in Eastern Europe. (Meaning: me.)

These are my results:

Cute, right? Not bad for someone who finds macaroni necklaces too complicated. If you're interested, here's how the process went down, and how you might be able to create a similar set of panels. (Remember: This is a fool-proof project. I know, because I am that fool.)

First, you have to measure out your wall, and kind of imagine what size canvasses will fit well in the space. (You can also draw a graph, which is what HOTUS did.) While 18x22-inchers were perfect for our 12-foot wall, yours may differ.

Then, hit the stores. If your wall is like ours, you'll need:

• Four 18x24-inch wood-frame paint canvasses
• Four 22x28-inch bolts of your favorite fabrics (bigger is good, too)
• A staple gun and staples
• Measuring tape
• A pencil
• A hammer
• Four nails
• Brute strength

The cloth was a little pricey, since we headed to Zarin Fabrics (of Real Housewives fame). BUT BUT BUT. I got all four canvasses at Michael's for under $20, total. They came in packs of two, which was nice.

As for the staple gun, an old-school metal one worked best. Word of caution, though: After awhile, that thing is rough on your hands. Wear gloves if you have 'em.

Once everything is procured, it's time to start stapling. Lay a bolt of fabric pattern-side-down on a big surface, like a kitchen table. Then, lay a frame canvas-side down on top of it.

Pick a corner and fold the fabric up over the back of the frame, like you see in this picture. Then, staple it to the wood.

Do the same with the remaining three corners, taking care to keep your fabric straight in the front. If your cloth is striped or patterned, you want it to appear perfectly situated.

Once your corners are done, staple the fabric along each side of the back of the frame, so that it's pulled taut. Then, flip the whole thing over and gander at your handiwork. It should look something like this:

Continue with the remaining frames and fabrics until everything is completed.

Finally, using your pencil, measuring tape, hammer, and nails, position and hang your fabric panels on your wall. You may want 'em spaced evenly or spread out all fun-like. Really, it's up to you. To review, we did this:

And that, sweet readers, is the ballgame. Next stop: figuring out how to cover our fuse box.

Do you have a favorite decor solution? Do tell.

~~~

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Frugal Food Shopping: Hitting Up Multiple Stores

NOTE UP TOP: In almost four years of blogging, I can’t believe I haven’t dedicated a column to the following food shopping strategy, because it’s one of the most effective around. Experienced frugalists, you're probably familiar with this already, but it shouldn’t stop you from seeing the, er … surprise note from … uh … Bob, um, Barker? … at the end of this article. So let’s get to it.

My old apartment was within a mile of three major supermarket chains.

“Whee?” you might say. “Let’s throw a fiesta?”

And while the prospect of ending this column here and grabbing a margarita is highly tempting, I endeavor to persevere, meaning this: It may sound like it ain’t no thang, but having access to multiple supermarkets allowed me to save huge, big, hulking bucks on my grocery bill every month. In fact, hitting up two or more food stores is one of the most effective food shopping strategies around. (Where have I heard that before?)

WHY IT WORKS

Two simple reasons:

1) To attract shoppers, grocers within the same region price certain foods competitively.
In order for Pathmark to compete with a Waldbaums two miles away, it offers lower prices on select goods, called loss leaders, to lure potential customers in the door. These are the deals you see on the front of the circular, and can include everything from in-season produce to debuting products pushed by major corporations. For example, my local supermarket is currently offering pasta for $0.89 and asparagus for $1.99/lb, prices that aren't too shabby these days.

2) Simply, some grocers price their products differently.
A can of olives may be $1.29 in one supermarket, and $1.79 in the bigger one up the block. Reasons for this are unbeknownst to society at large, but learning what’s cheaper where will make a difference when you visit more than one destination.

HOW TO GET THINGS ROLLING

The very first thing you should do is take stock of the markets in your area. Look beyond where you normally shop, at similar stores in the same general vicinity. (Google Maps and Yelp are very helpful for this.)

Then, log on and see if they have circulars online, which most chain grocers do nowadays. Browse through, and record A) what seem like really good deals and B) what you need soon. Here’s an example, using the current circulars of two Brooklyn supermarkets within a half-mile of one another:

STORE #1

Grapes - $0.99/lb

Oranges – $2/4lb

Pasta – 5/$5

Honey Nut Cheerios – BOGO (Buy one get one free)

Canned Tomatoes – 5/$5 (28oz)

STORE #2

Green beans - $0.99/lb

Chicken breast - $1.79/lb

Canned tuna – 3/$2

Mozzarella - $2.99/16oz

Cracker Barrel sharp cheddar block - $2.99/10oz

Finally, choose a time and map out a route. But know - this shouldn’t be a strenuous task. If your new itinerary is taking much longer than usual (which, if you have a list, hopefully it shouldn’t), try doing it another way.

WHERE ELSE YOU CAN GO

Don’t limit yourself to supermarkets, since there are many deals to be found outside those curiously sanitary walls. If they’re on the way, or if you don’t mind an additional trip at some point over the month, never forget:

• Ethnic grocers
• Farmer’s markets
• Family-owned stores
• Trader Joe’s
• Big Box Stores (CostCo, Sam’s Club, BJ’s)

And more.

THE CAVEATS

Of course, there are a few qualifiers, should you try shopping at multiple destinations.

• I, like thousands of vaguely dazed Americans, use public transportation. As a result, I know next to nothing about gas prices, though I understand filling a Volkswagen Beetle can cost thousands of ducats nowadays. So, use your head - if your two closest markets are 50 miles apart, it’s silly to blow $20 to save $0.50 on a box of macaroni.
• Remember, cheaper isn’t always better. If your butcher gives you good cuts of meat for a slightly higher price, stick with him (or her), because you can’t buy that kind of personal attention at a chain. Same goes for farmer’s market food.
• If you have many shops on your list, don’t visit every one, every week. You’ll drive yourself crazy, and it kind of misses the point of the previous streamlining tips.

And finally, take all the previous advice with a grain of salt. In the famous words of Yao Ming, “I didn’t realize Americans were so short.” “Do what works best for you.” Shopping at multiple stores can be wonderful, but only if you’re comfortable with the process.

Readers, what’d I miss? The comment section is open.

P.S. Bob Barker says hi.

P.P.S. I made that up.

~~~

Hey! Read more about this kind of stuff here:

• 10 Cheap Ways to Simplify Food Shopping
• Eating Healthy While Clipping Coupons
• Save 95% on Groceries, a.k.a. Why You Should Shop at Ethnic Markets

Read More →

The Best Deals at Trader Joe's: A Cheat Sheet

Ladies and gentlemen, we have completed our survey of the Best Deals at Trader Joe's! Thanks to everyone who wrote in. There were 58 total commenters participating – 54 from the blog, 2 from Facebook, and 2 via email. And? Looking at the top ten vote-getters, this is going to be one hell of a party.

To review the process from last week: Every product mention got one vote. (So, if three different commenters wrote "butter," it got three votes.) Some things, like honey, elicited one clear vote and were easy to tally. Others, like cheese, were much more varied, producing several similar-but-not-exactly-alike answers. In those cases, I tallied the category as a whole, and then elaborated on individual responses within parentheses. (Um … if that makes sense, which it only kind of does. But you'll see.)

Some overall observations:

• On the whole, frozen, organic, and restricted-diet (gluten-free, etc.) goods did very, very well, as did TJ's house brand products, especially: Roasted red pepper boxed soup, Joe-Joes, Three-Buck Chuck, and Greek yogurt. 
• Overall, it appeared as if you don't necessarily shop at TJ's for the basic necessities, but rather, for beloved extras - chocolate, wine, edamame, etc. 
• Almost half of you voted for some kind of cheese. Yowza.
• Votes for bread were split. A few liked TJ breads a LOT, while others mentioned it wasn't quite up to snuff.
• I loved how many people wrote WINE in all caps. Vino lovers, unite!

Without further ado, here are your answers. Print this thing out and take it with you on your next trip to TJ's.

Wiki Commons Sprew

25 VOTES
Cheese (2 votes brie and goat, 1 vote each for cheddar/stilton, smoked gouda, shredded mexican, fontina)

21 VOTES
Nuts (3 votes almonds, 1 vote pistachios)

16 VOTES
Yogurt (12 votes Greek yogurt)

13 VOTES
Wine (1 vote organic, 2 votes Three-Buck Chuck)

12 VOTES
Dried fruit (3 votes mango, 2 vote bananas, 1 vote strawberries and cherries)
Olive oil

10 VOTES
Frozen veggies (2 votes green beans and corn, 1 vote each bell peppers and asparagus)

9 VOTES
Frozen edamame

8 VOTES
Cereal (1 vote Barbara's Bakery, 1 vote Honey-Os)
Chocolate (4 votes 1-lb. bars, 1 vote white chocolate)
Hummus
Marinara/Pasta sauces (1 vote organic)

7 VOTES
Bananas (1 vote organic)
Cookies (1 vote Maple Leaf, 1 vote Oatmeal Cranberry Dunkers, 4 votes Joe-Joes)
Eggs (1 vote organic)
Pasta (3 votes whole-wheat)
Peanut butter

6 VOTES
Boxed soups (3 votes roasted red pepper, 2 votes tomato, 1 vote black bean)
Bread ( 1 vote Cinnamon Swirl Bread, 1 vote pain au chocolat)
Canned beans (3 votes black)
Coffee
Jams (1 vote blueberry, 1 vote raspberry)

5 VOTES
Frozen Fruit (2 votes berries)
Ice cream (2 votes coffee-flavored, 1 vote Coconut milk)
Pizza Dough (generally frozen)

4 VOTES
Almond, rice, and soy milks
Apples (2 votes organic)
Bars (1 vote cereal, 1 vote Luna/Clif, 1 vote Fiberful, 1 vote Walks Into Bars)
Frozen pizza
Frozen prepared meals (1 vote veggie lasagna)
Milk
Salsa (1 vote Serrano)
Stock/Broth
Tortillas (1 vote organic, 1 vote whole wheat)

3 VOTES
Butter
Canned artichokes
Dairy (1 vote RBST-free)
Flat breads (1 vote Feta & Jalapeno, 1 vote Mediterranean)
Flour
Olives (1 vote canned)
Potstickers
Spinach
Tortilla chips
Trail Mix
Vitamins

2 VOTES
Almond butter
Beer
Frozen pre-cooked brown rice
Frozen veggie burgers (1 vote Morningstar Farms)
Gluten-free rice pasta
Ground beef
Organic whole chicken
Quinoa
Seltzer
Tofu

1 VOTE
Avocados, Bacon, Baby arugula, Balsamic vinegar, Balsamic vinegar dressing, Basmati and jasmine rice, Boxed Indian meals, Broth concentrate, Buttermilk, Canned crab, Capers, Cat food, Cilantro and yogurt dip, Clementine oranges, Coffee filters, Cottage cheese, Cranberry juice, Cream, Dog treats, Doggy glucosamine condroitin, English muffins, Facial cleansing pads w/tea tree oil, Flowers, Fresh produce, Frozen basil cubes, Frozen chile relleno, Frozen croissants, Frozen fish, Frozen hash browns, Frozen pie crust, Frozen shrimp, Gorgonzola gnocchi, Gorgozola crackers, Granola, Ground flaxseed meal, Gyoza, Hatch Green Chiles, Honey, Hot dogs, Individual Mac and cheese, International foods, Jarred hearts of palm, Kashi's TLC crackers, Kefir, Kosher chicken/turkey, Laundry detergent, Lemons, Limes, Marinated mushrooms, Mayo (sorry Kris), Meat, Multi-grain pancake mix, Nitrate free meats, Olive tapenade, Organic carrots, Organic sugar, Pesto, Pineapples, Roasted red peppers, Romaine hearts, Pre-cooked lentils, Sausages, Shiitake mushrooms, Smoked salmon, Soy (fake) chorizo, Soy creamer (TJs brand), Special-diet foods, Steel-cut oats (McCann's) , Sun-dried tomatoes, Sushi platters, Sweet potato chips, Tabouli, Tamales, Taquitos, Tempeh, TJ's chicken nuggets, TJ's spaghetti-os, TJ's peanut butter cups, Tomatoes, Tuna, Tuna meals, Veggie sticks

Sweet readers, is there anything you'd like to add to this? Maybe something we missed, or another suggestion for a specific store survey? Thanks again for all your replies - this was really fun. (*runs off to buy cheese*)

~~~

If you enjoyed this, you'll surely like:

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• Food, Frugality, and Fighting Brand Loyalty
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The Best Deals at Big Box Stores: a Cheat Sheet

Yesterday, we asked you readers for the best deals at the major big box stores - CostCo, BJ's Wholesale Club, and Sam's Club. Your responses were comprehensive and, excuse my language, pretty farging great. (Quinoa! Who knew?)

Wiki Ken Hammond

Last night, I compiled those responses into this, a master list of Big Box Bargains – like a cheat sheet - which should help you find the best deals next time you visit a glorious warehouse. (For me, see: tonight.) It's useful! It's extensive! It's pretty!

About the process: Every product mention got one vote. (So, if three different commenters wrote "mushrooms," it got three votes.) Some things, like mattresses, elicited one clear vote and were easy to tally. Others, like cheese, were much more varied, producing several similar-but-not-exactly-alike answers. In those cases, I tallied the category as a whole, and then elaborated on individual responses within parentheses. (Um … if that makes sense, which it only kind of does. But you'll see.)

Enjoy!

17 VOTES
Cheese (2 votes feta, 2 votes Tillamook)
Paper products (10 votes toilet paper, 4 votes paper towels)

16 VOTES
Spices (5 votes cinnamon, 3 votes pepper)

13 VOTES
Olive Oil

8 VOTES
Yeast (reader Jennifer: “Literally 100x cheaper than the envelopes”)

7 VOTES
Nuts (2 votes almonds)

6 VOTES
Pet food & supplies (3 votes dog food, 2 votes supplies, 1 vote cat food)
Salad greens (4 votes organic)

5 VOTES
Butter
Canned tomatoes (1 vote organic)
Dried fruit (2 Craisin votes)
Eggs (2 votes organic)
Milk (1 vote organic)
Quinoa

4 VOTES
Baby supplies (2 votes diapers, 2 votes wipes)
Bread (2 votes "fancy bread")
Chips
Electronics/big appliances (camera, elliptical, computer, etc.)
Gas
Vanilla Extract

3 VOTES
Alcohol (wine, bourbon, etc.)
Baking soda
Bananas
Cleaning products
Movie tickets
Mushrooms
Oatmeal
Peanut butter (1 vote organic)
Produce
Rice (1 vote Basmati)
Sabra Hummus
Soap
Yogurt (1 vote Greek-style)

2 VOTES
Almond butter, Bagels, Beans, Cereal (1 vote Kashi), Clif bars, Coffee, Contact lens solution, Drugs (Kirkland brand Advil, Zyrtec, etc.), Frozen berries, Frozen chicken, Ground turkey, Gum, Kids' clothes, Laundry detergent, Lettuce, Maple syrup, Soy milk, Tissues, Toothbrushes/toothpaste, Tortillas, Vinegar, Potatoes, Tomatoes

1 VOTE
Bacon (Kirkland brand), Better than Bouillon chicken base, Bisquick, Books, Breathe-right nose strips, Brita filters, Brown sugar, Canned pineapple, Canned tuna/salmon, Cars (!), Checks, Chicken breasts, Chicken broth, Chicken thighs, Coconut Milk, Cornstarch, Crackers, Cutting boards, Dairy, Dental floss, Deodorant, Dish detergent, Dr. Pepper, Dried onions, Floss, Flour, Food court items, Fresh meats, Frozen edamame, Frozen hamburger patties, Frozen salmon fillets, Frozen shrimp, Frozen strawberries, Frozen vegetables, G2, Garlic, Gelato, Gift card deals (restaurants, movie theaters, etc.), Glasses, Goldfish, Grains, Granulated garlic, Ground flaxmeal, Honey, Hot dogs, Hot sauce, Green chiles, Janitorial supplies, Jarred roasted red peppers, Larabars, Marinated shrimp, Magazines, Marinated artichoke hearts, Mattresses, Nutella, Onions, Organic, Organic apples, Organic carrots, Organic frozen fruit, Organic hamburger, Popcorn (the kind you pop on the stove), Popcorn salt, Prescriptions, Printer paper, Ramen, Rotel, Rotisserie chicken, Salmon, Salmon burgers, Salsa, Shampoo, Shaving gel, Smuckers strawberry jam, Store-brand fish oil, Store-brand naprosyn, Sugar, Strawberries, Sun-dried tomatoes, Sweet potatoes, Tires, Toiletries, Tuna, Tupperware, Udi's granola, Veggie burgers

Fun comments:

• Commenter Aryn writes: “Beware the giant box 'o pens. My husband and I bought 200 pens when we started grad school thinking we'd use them up quickly. It's been seven years. We still have about 180 of those pens.” (Aryn! I totally did this once, too, for a friend's promotional event. Maybe we can have a pen party?)
• Commenter Ami writes: "I tend to shop with my mom and we split items that neither of us can use in a week - we also split the cost of membership with makes it even more worthwhile."
• Also of note: Readers loved CostCo’s return policy, especially on appliances and electronics.

And that's it! Sweet readers, do you agree/disagree/have anything to add? The comment section is wide open.

~~~

If you like this article, you'll flip for:

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Seriously Eating II: 94 Recipes from Serious Eats' Healthy and Delicious Column

Since September 2008, I’ve been writing the Monday morning Healthy and Delicious column for Serious Eats (except in September 2010, when Leigh took over 'cos I got hitched). As we don’t include those recipes on Cheap Healthy Good, I figured I’d take today’s regular article slot to list them all. Why? They’re all healthy and good, and the vast majority are eminently affordable, as well. As far as photos … they’re not bad! They make food look like food! So that’s fun. Enjoy, and I hope you get some mileage out of 'em.

BREAKFAST
Baked Oatmeal

Banana Nut Oatmeal (Note: The ingredients go from the 1 tablespoon walnuts through the last few shakes of Kosher salt. Steps are #4 through #7.)
Buttermilk Corn Muffins
Cardamom and Dried Cherry Scones
Cheddar Chipotle Scones
French Toast Oatmeal (Note: The ingredients go from 1/2 cup oatmeal to about halfway down, a few shakes of Kosher salt. Steps are #1 and #2 only.)
Lemon Popovers
Lighter Home Fries
Orange Cranberry Muffins
Pumpkin Muffins with Pecan Streusel Topping
Raspberry-Filled Cinnamon Muffins

APPETIZERS, DIPS and SAUCES
Avocado and Corn Salsa
Black Bean Dip
Clam-Stuffed Mushrooms
Curried Kumquat Chutney
Greek Salad Skewers
Provencal Deviled Eggs
Roasted Pepper Halves with Bread Crumb Topping
Raw Tomatillo Salsa
Spinach and Artichoke Dip
Spinach and Cannellini Bean Dip
Tomatillo Guacamole
White Bean Bruschetta
Zucchini Crostini

SOUPS, STEWS, STOCKS, & CHILIS
All-American Chili
Black Bean Soup
Curried Cauliflower Soup with Honey

Curried Sweet Potato and Brown Rice Soup
Italian Egg-Drop Soup
Mexican Potato Soup
Moroccan-Style Chickpea Soup (Missing Step #2: While that’s happening, in a large saucepan, melt butter over medium-high heat. Add onion and 1/4 teaspoon salt. Cook about 5 minutes, until onion is a little soft and translucent. Add garlic, ginger, and cumin. Cook for another 30 to 60 seconds, until fragrant.)
Parsnip Soup with Vanilla
Pasta e Ceci
Pumpkin Turkey Chili
Roasted Butternut Squash Soup
Tomato Soup with Roasted Garlic and Herbs
West African Vegetable Stew
White Chicken Chili
Winter Vegetable Chili
Yellow Tomato Soup, Three Ways

SIDES
Baked Wheat Bulgur with Sweet Potatoes and Almonds
Black-Eyed Pea "Caviar"
Bulgur Wheat Salad with Avocado, Raisins, and Almonds
Butternut Squash Apple Cranberry Bake
Carrot and Sweet Potato Mash
Classic Baked Acorn Squash
Confetti Quinoa Salad
Couscous with Chickpeas and Edamame
Fresh Corn Salad
Golden-Crusted Brussels Sprouts
Gomen (Sauteed Cabbage)
Greek Orzo Salad
Greek-Style Chickpea Salad
Herb-Scalloped Potatoes
Honey-Roasted Sweet Potatoes
Irio
Jicama and Watermelon Salad
Lemon Basil Pasta Salad
Marinated Mushroom Salad
Nicoise Pasta Salad (Missing Step #1: Boil pasta in salted water. When it’s about 1 or 2 minutes away from being done, add green beans. Cook until pasta is al dente. Drain, reserving some cooking liquid. Run cold water immediately over pasta and beans to stop cooking process.)
Pioneer Woman’s Cranberry Sauce
Potato Salad with Green and White Beans
Quinoa and Grilled Zucchini
Red Cabbage with Apples and Honey
Sausage, Apple, and Cranberry Stuffing
Shredded Beet, Apple, and Currant Salad
Southern-Style Black-Eyed Peas with Bacon
Stir-Fried Iceberg Lettuce
Tabbouleh Salad
Thyme-Roasted Sweet Potatoes
Whole-Wheat Irish Soda Bread
Yellow Tomato Salad with Roasted Red Pepper, Feta, and Mint
Zucchini Carpaccio with Feta and Pine Nuts

ENTREES (Vegetarian)
Barley Risotto
Black Bean and Tomato Quinoa
Blue Cheese Portobello Mushroom Burgers

Calabacitas Burritos
DIY Hot Pockets (Please note finished directions in comment section.)
Eggplant in Spicy Tomato Sauce
Eggplant with Miso Sauce
Grilled Zucchini with Quinoa Stuffing
Lighter Spinach Lasagna
Mushroom "Bolognese"
Mushroom Risotto
Pumpkin Orzo with Sage
Spaghetti Squash with Ricotta, Sage, and Pine Nuts
Sweet and Spicy Tofu
Tofu and Mushroom Marsala
White Bean and Mushroom Ragout
White Bean Puree with Poached Egg

ENTREES (Carnivore)
30-Minute Chicken Tagine
Avocado Chicken Salad
Baked Apples with Barley-Sausage Pilaf
Baked Rotelle Puttanesca (has anchovies)
Basil Chicken Pasta
Broccoli Rabe, Turkey Sausage, and Grapes
Chicken Paprikash
Chicken with Artichokes and Capers
Curried Pork with Apples
Chicken with Citrus Sauce
Dijon Tuna Burgers
Marcella Hazan’s Lemon Roasted Chicken with Carrots and Potatoes
Mussels in Spicy Tomato Sauce
Pork Chops with Tomatillo and Green Apple Sauce
Pork Roast En Cocotte with Apples and Shallots
Squid in Red Wine Sauce
Swiss Chard and Turkey Sausage Over Polenta
Turkey Sausage and Arugula with Whole Wheat Pasta
Whole Wheat Pasta with Chicken Sausage, Chickpeas, and Garlicky Greens

DESSERTS & SNACKS
Blueberry Salsa
Cider-Poached Pears with Yogurt and Toasted Almonds
Granola Bars
Greek Yogurt Lemon Mousse
Homemade Peppermint Patties
Mexican Chocolate Cake
No-Cook Berry Crisp
Quick and Easy Apple Tart
Sugar-Roasted Plums with Balsamic and Rosemary Syrup
Three-Ingredient Banana, Honey, and Peanut Butter Ice Cream
Top-Crust Peach and Cardamom Pie

BEVERAGES
Basil Lemonade
Cherry Lemonade
White Peach Bellini

~~~

If you like recipe lists like this, get a load of these:

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The Three Rules of Leftovers

It has been said that if everyone in the U.S. packed a lunch to bring to the office, we would obliterate the U.S. deficit inside of three days.

From Flickr's Muffet

Okay, that’s a lie. But brown bagging it to work will save you, personally, a lot of money over the course of a year. Maybe not trillions, but definitely hundreds, and perhaps even thousands. Of course, buying the ingredients, finding Tupperware, taking 10-15 minutes, and actually assembling that lunch may seem a bit complicated for a $3 daily savings.

But that’s where leftovers come in. When applied carefully, they can:

• Reduce food costs, because you're not spending extra to eat out.
• Optimize the health quotient of your lunches (or any meal, really), by allowing you to control exactly what goes into your food.
• Eliminate packaging waste, since there's no need for restaurant meals.
• Decrease the time it takes you to prepare an office lunch – just pop 'em in your bag and go.

Of course, you have to get over the stereotypes. Day-old food has a bad rep, thanks in no small part to decades of suburban-set sitcoms in which an army of mop-topped, precocious children have perpetually whined, “Leftovers, AGAIN?!?” to their frazzled, beautiful mothers and suspiciously-out-of-her-league-so-it-must-be-his-show fathers. Frequently paired with words like “moldy” and “congealed,” the mere invocation of leftovers conjures images of rot and disease. I’ve heard tale of folks who flat-out out refuse to eat them, as if last night’s lasagna is today’s ebola factory.

And to that, I proclaim, “What a bunch of hooey. Seriously now.” Leftovers are decidedly un-lame. In fact, they’re the universe’s way of saying, “Nice work with dinner last night, chief. As a reward, here’s some more of the same. And – bonus – this time, you don’t have to do as many dishes.”

The secret to successful leftover-ing is creating them intentionally. You can't look at them as an occasional bonus, but an almost-every-night inevitability. To make this easier, remember MSR:

M: Make more than enough

S: Save the extra

R: Repurpose it later

Let's elaborate.

Make more than enough: Instead of cooking just what you need, make two or three times the amount. Never scale recipes down, even if you're cooking for one.

From Flickr's Apreche

Save the extra: Don't throw food out. Portion it into individual serving containers and store it in your fridge or freezer. You can even portion the meal before you settle down to dinner, to ensure you'll have enough for lunch tomorrow.

Repurpose it later: Most likely, you'll be using the leftovers as straight-up lunches, with little or no alteration. But in some cases, you can save part of a meal to make into something entirely different later. The perfect example is Fried Rice, which uses leftover grains as a base for all-new flavors. Another example: last week, HOTUS and I ordered Mexican takeout. There wasn't much left beyond onions, peppers, and about a cup of enchilada sauce. This week, we combined them, added some pinto beans, scooped it on rice, and shredded some cheddar into the mixture for an excellent, 10-minute chili.

And that's it: MSR.

Readers, do you make leftovers intentionally? Do you consider them a vital part of your diet? How do you optimize their use? Fire away in the comment section.

~~~

If you enjoyed this article, you might also delight in:

• 65 Cheap, Healthy, One-Dish Meals with Good Leftover Potential
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Navigating the Reboot: Getting Back on Track After Falling Off of It. (The Track, I Mean.)

(Note to readers: This post is a tad self-indulgent. [On a blog! Go figure.] But hopefully, it'll help some folks who have been sidetracked on their financial and foodie journeys.)

Between September and early January, I was adopted by a cat, got married, went on my honeymoon, traveled to another wedding, got a new job, traveled for Thanksgiving, moved to a new apartment, blew through Christmas, traveled for New Year, broke my toe, and was buried in snow up to my cerebellum. Except for the prolonged limping, it was fantastic. I loved every minute with family, co-workers, and various strangers at the airport.

However.

You know all those good intentions you have stored in the back of your mind? And those behaviors you honed and practiced until they became habits? And those years and years of good financial, nutritional, and organizational practices, which you blog about almost every day, to the point where your husband asks with some regularity when you’re coming to bed?

Um.

Not to say I’ve spent the last few months buying Lexuses and cleaning out Chipotle. But I’m ludicrously out of shape, and my financial discipline has fallen way off. Part of this is (see above reasons). Another part is that I’m cooking for three different websites, all of which require an array of totally unrelated groceries. As far as the third part, I have no excuse. Spreadsheets made me sneezy? Yeah, that's the ticket.

Yet, my undies are not in bundles. It’s been a wonderful few months, which I wouldn’t trade for all 30 Rock reruns in the world. And, though it's not often mentioned in the frugality blogosphere, it's thoroughly possible to temporarily neglect budgeting and still feel okay about yourself.

But now, it's time to shape up, ship out (?), and get back on the horse. (You know the horse. It’s big and made out of money and noodles.) So here's my plan. Maybe it's applicable to your situation, too, and we can track our progress together. That would be neat.

1) Set some measureable goals, both long and short term. There's no better way to spark action and drive than having a quantifiable objective. For the short term, I'd like to get in shape, at least to the point where I'm not winded by subway stairs. For the long term, HOTUS and I would like to buy an abode before the apocalypse. So it's time to start saving.

2) Forecast necessities. First, the Commodore 64 from which I write this blog will soon be incompatible with … anything remotely technological (though it will make an incredible paperweight). Second, I'm running out of contact lenses. Actually having none would not only impair my ability to see, but impair my ability to get fuzzies caught between my contact and my eye. And last, but not least, my iPod, which I love like a child, has a big ol' line running through the screen. Is this a necessity? That's like asking, "Can I live without daily infusions of Weezer's Pinkerton?" Which – duh. No.

3) Create spreadsheets/tangible records. (*Sigh*) As it turns out, procuring a new job and a new husband kind of blows your former budgeting process to tiny pieces. Getting a handle on our spending, plus our combined financial powers, will go a long way towards accomplishing #1. Hello, Excel. Be nice to me.

4) Work out. For real, now. While dreams of being the first woman to play Major League Baseball have long been quashed by the sad acceptance of my A) total physical incompetence, and B) gender, it doesn't mean I should forgo exercise entirely. A 33-year-old shouldn't be stiff arising from bed in the morning. So, walking (and perhaps the dreaded jogging) will soon be in order.

And those are it for now. Readers, have you ever fallen off the horse? How did you get back on? Tips are sweet.

~~~

If this prolonged navel gazing appealed to you, you might also enjoy these:

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Green Kitchen: Five Delicious Ways To Eat Broccoli Stalks

Green Kitchen is a bi-weekly column about nutritious, inexpensive, and ethical food and cooking. It's penned by the lovely Jaime Green.

Okay, so, for how long am I allowed to open my column with some reference to my continuing, undiminished excitement to have a working oven? Because I'm still grateful and a little surprised every time I hear that tick-tick-tick-whoosh of the flame igniting, and I may never lose my renewed appreciation for oven cooking. Mainly the part where I put something in the oven and, as I never could with a pan on a hot plate, walk away. 45 minutes later I have food, and that is glorious.

From El_Matador

More times than not, what I'm pulling out of the oven is a sheet of roasted broccoli. I might be addicted. Broccoli's not the cheapest vegetable around – I can eat three or four dollars worth in one sitting – but the recipe is super easy and delicious, and since when is eating a pound of dark green vegetables a bad thing?

The only problem is all the stalks left behind. They're good enough sliced into discs and roasted along with the florets, but they're not amazing that way, and I'd rather devote baking sheet space to more delectable florets. And so all too often the broccoli stems end up with my eggshells and banana peels, going to compost.

Compost is a very silly – and wasteful, and lazy – fate for perfectly good, edible, healthy vegetable parts. Of course, “edible” isn't exactly high praise, or high incentive for the expenditure of kitchen effort, especially when the couch is so comfy. So here – for you and for me – are five recipes and ideas to keep our broccoli stalks out of the trash, and in our happy mouths and bellies. (They're happy because of the broccoli stalks.

1) Fridge pickles. You can make your own pickling brine, or go even more frugal and reuse the brine from a jar of tasty store-bought pickles. Once in a while I splurge on a jar of Rick's Picks, a delicious NYC brand. (Pickling is very chic among Brooklyn hipsters.) When the pickles are gone there is still plenty of goodness left behind in the brine. Peel your broccoli stalks and slice into spears. Pour the brine into a saucepan and bring to a boil, and wash out the pickle jar. Put the broccoli stalks in the jar, then pour in the brine. (Add some white vinegar and water if there's not enough liquid.) Screw on the lid, and pop that jar in the fridge. After two or three days: pickles!

From Cookthink

2) Crudite. Peel and slice into spears and use along with carrots, peppers, and any other raw veggies you like to dip into hummus, dressing, or your spread of choice. You get all the broccoli flavor without the awkward mouthful (and teeth full) of floret.

3) Slaw. Use a mandoline, grater, food processor with a grater wheel, or careful hands and a sharp knife to shred broccoli stems. Add some shredded carrot and mix with your favorite cole slaw dressing.

4) Stir fry. I think part of the reason I love roasting broccoli is that I can never get stir fried broccoli quite right – it's always either underdone or mushy, never as delicious as at a Chinese restaurant or my mom's house. (Mom! What is your secret!) But broccoli stalks – being flatter and more uniform than florets – are a cinch. They make a delicious stir-fry with Chinese flavors – soy sauce, garlic, and five-spice powder are a favorite combination of mine – and cook to a delicious combination of golden exteriors with creamy insides.

5. Soup. Once your favorite cream of broccoli soup (vegan or dairy) is pureed, no one will know if it started as tiny trees or trunks. Ditto chopped up in a quiche or casserole.

That's what I've got so far. (I've also heard that some cats love broccoli, and so also broccoli stalks, but unfortunately my creature isn't inclined to any such adorable predilections.) Do you use – and enjoy – your broccoli stalks? Are there any other often discarded parts of vegetables (or animals) you've got a great use for?

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