Overcoming Your Cooking Obstacles

When it comes to eating healthier and saving money on food, we’ve established time and time again that few strategies are more effective than cooking at home. Making meals in your own kitchen gives you total control over nutrition, flavor, ingredient quality, and expenditures, among other things. Plus, making a mess with flour is fun.

Still, for many, home cooking is nigh inconceivable. Maybe you work 80 hours a week, and can’t find 20 minutes to make a sandwich. Maybe you live in New York’s East Village, where your apartment galley doubles as your bathroom and your bedroom. Maybe you never learned to cook, and are afraid of blowing $10 on a chicken, then charring it beyond recognition.

Fortunately, we here at the CHG laboratory (translation: my bathroom) have the answer.

First, we isolated a handful factors that most affect peoples’ ability to fire up their own stoves. They are: time, space (in the capacity sense, not the extraterrestrial sense), inexperience, fear of failure, and The Damn Dishes. More than anything else, these five elements drive the average folk to takeout, restaurants, and pilfering fruit from sweet old ladies.

Then, drawing from extensive research and our own experiences, we brainstormed tips and tricks to combat these hindrances. Without further ado, here's everything.

TIME

The problem, defined: Since it’s a thrice-daily activity, cooking can be a total time suck. And if you have children, a demanding job, or stuff to do, it’s difficult blocking an hour or two per day for food prep. Consider this: in the 1950s, Americans (read: women) spent about 20 hours a week in the kitchen. Today, it’s less than six.

The solution, explained: Prioritizing cooking isn’t a full-throttle, 0-to-60 overnight deal. It’s a habit developed gradually, and you have to give yourself some leeway. So, start small. Eat breakfast at home everyday for a week, or take 20 minutes to make a basic, from-scratch meal. Try bringing lunch to work. Force yourself to sit down, at your table, and drink a full cup of coffee. Eat in your kitchen instead of in front of your television. Find three or four easy recipes, and cook all your food for the week on a Sunday. Enlist help from the kids/husband/erstwhile in-laws. Again: take baby steps, and don't forget to give yourself a break. With a few months and constant reinforcement, that hour-a-day will start to come naturally.

SPACE

The problem, defined: Your place has exactly enough room for you, your roommate from Albania, and the dust bunnies you’re raising together as common law spouses. There’s no space for a box of cereal, never mind a 12-piece set of Calphalon.

The solution, explained: You’re already starting small, so that advice is out the window (if, in fact, you have a window). Instead, think big. Where else can you store food, besides your refrigerator and/or cabinet(s)? Is there room under your bed? On top of the microwave? Under the table? Can you install shelving over doorways? Are there Lazy Susans or mini-shelving you can cram under your sink? Check Apartment Therapy’s Smallest Coolest contest for creative ideas, and always remember: IKEA is your friend. For more, check Frugal Storage Solutions for the Small Kitchen, a CHG post from November 2008.

INEXPERIENCE

The problem, defined: When it comes to cooking, there are fetuses with more wherewithal. At least they know what to do with leftovers.

The solution, explained: Remember: everybody has to start somewhere. If you don’t know a scallop from a shallot, that’s fine. No one’s evaluating you. Don’t be afraid to experiment and play, and know that you’ll foul up on occasion, sometimes monumentally. Picking up a simple cookbook always helps (suggestions: any Betty Crocker tome, How to Cook Everything by Mark Bittman, How to Boil Water by Food Network), as do basic recipe sites (AllRecipes, Food Blog Search, etc.), beginners’ TV shows (Everyday Italian, etc.) and fun magazines (Everyday Food, etc.). If you know a good cook, take some time to watch them work. Because if he/she can do it, so can you.

FEAR OF FAILURE

The problem, defined: You buy the finest ingredients. You have all the cooking equipment you possibly need. You’ve watched hour after hour of Julia Child spatchcocking … whatever it is that can be spatchcocked. Still, everything you make ranges in quality from suck to blow. Why waste all that money and time if you know it’s going to be terrible?

The solution, explained: From Eric Ripert to your great-grandma Mary Sue, all chefs have had disasters, often repeatedly. While prompting you to “Suck it up and get back in the game, champ!” is clichéd and glib, there’s some truth to its underlying optimism. You’ll never get any better if you don’t learn from mistakes (your numerous, calamitous mistakes). If you’re concerned about cost, practice your technique on lower-priced ingredients with Craigslist-caliber cookware (and keep a few inexpensive insta-meals around for backup). Don’t forget to read recipes several times and taste your creations as you prepare them. It’ll save you from undersalting or overcooking. Finally, if you can find one, make a loved one your personal guinea pig. Eventually, as you get better, he/she will reap the culinary rewards. Now suck it up and get back in the game, champ!

THE DAMN DISHES

The problem, defined: After 18 roommates and nine apartments spread over 13 years, I’m secretly convinced that 95% of cooking blocks come from one thing: nobody (me included) wants to do The Damn Dishes. Time-consuming and the total opposite of fun, they’re a pain in the tuchus for all involved. In college, I knew a guy who would leave his Damn Dishes in the sink for DAYS, until his roommates couldn’t take it anymore, surrendered, and washed them. Also - cooking shows and cookbooks NEVER, EVER consider The Damn Dishes when they’re telling you how to make food. I love Ina Garten, but if I ever saw her wash a Damn Dish on Barefoot Contessa, I’d drop dead.

The solution, explained: If you don’t have a dishwasher, I feel your pain. An already-tedious task becomes more difficult when it’s compounded by Whirlpool envy. Starting out with simple, one-pot meals can alleviate this somewhat, as can concentrating on cold salads and sandwiches, which naturally involve fewer dishes. You could also choose one day per week to do all your cooking, which condenses the dishwashing into a half-hour or so. If all else fails, try setting up a system with your roommate/family/Husband-Elect, wherein you do the cooking and he/she/they does/do the dishes. You’ll eat well and avoid dishpan hands.

If you DO have a dishwasher … use it. Lucky dog.

And that’s our ballgame, sweet readers. If you have any suggestions or ideas, please fire away in the comment section. We’re waiting for your call!

~~~

If you enjoyed this article, you might also dig:

• The Brown Bag Brigade: Your One-Stop Shop for Work Lunch Ideas
• Fear Itself
• Last-Minute Little Dinners for One: Tips, Ideas, and 25 Recipes
  

(Photos courtesy of Mugglespace, Kitchen Monkey, and Photoshoppix.)

Prepping for Unemployment: Food, Money, Mind

While I’ve been fortunate enough to be pretty consistently employed, my line of work often involves long breaks between projects. These fallow periods can last days, weeks, or months, and there’s a lot of job turnover in the industry because of the instability. It’s a weird, unpredictable way to live, and my co-workers and I are always somewhat prepared for the possibility of unemployment. Thus is the life of a freelancer.

Come Friday, I’ll be on one of these breaks, which is a polite way of saying, “I ain’t got no job.” It’s happened before, and usually isn’t a big deal, since freelancing preps you for this stuff the second you finish interning. Ideally, there will be other gigs on other shows with other nice folks. And in the downtime, hopefully no one takes my stapler. Or my health insurance.

Last time I was jobless (Winter 2008), I fell into a routine that seemed pretty productive at the time. I:

• Awoke at the same time I’d get up for work, so as not to lose momentum.
• Created a loose schedule of blogging, applying for jobs, and building up my resume.
• Took on most of the housework, since the Husband-Elect was working.
• Became the world’s most efficient shopper, thanks to Money Saving Mom and other such blogs.
• Made it a point to leave the house at least once a day, because all apartment and no play made Kris a dull girl/clinically insane.
• Spent quality time with friends and family I hadn’t seen in awhile.
• Drank profusely. (Er … kidding, mostly.)
• Went to bed at a reasonable hour, so my life’s work didn’t become beating Lego Star Wars on XBox.
  

For money, I drew from my emergency fund (thank YOU Dave Ramsey), collected unemployment, and went on extreme austerity. No luxuries were purchased in those three months, and I scaled my social life back to revolve around home-oriented activities. (Granted, it was probably much easier being February and all.) Ultimately, the ordeal didn’t make a heavy dent in my finances, and I avoided going into debt. Which was nice.

To maintain the same equilibrium this time around, I’m trying some new things, and attempting to build upon the old. Some of these will be heavily dependent on food and budgeting, fitting nicely into this whole blog-type thing. Others, not so much.

Readers, if you have any additional suggestions for maximizing unemployment situations, please fire away in the comment section. I’d love to hear ‘em.

In the meantime, I’m:

…drawing up a budget.
This will involve both actual and projected expenditures, potential income, and emergency planning, should my joblessness last into the fall. My goal here is to remain financially solvent and avoid becoming a drain on society/crack addict.

…banking as much of my current paycheck as I possibly can.
Since I knew this was coming, I’ve been saving for a few weeks, just to have some extra padding. This will be doubly useful with summer weddings and long-planned family vacations coming up. These things happen so rarely, and I don’t want to miss them because I didn’t think ahead.

…searching for deals.
Speaking of weddings and holidays, I’m using my downtime to score the best possible bargains on plane fare, car rentals, and gifts. What I learn should be wholly applicable in the future, and’ll save a couple hundred bucks in the present.

…creating a stricter schedule.
Though I had the best of intentions during last winter’s break, there were those afternoons filled with Days of Our Lives and Judge Judy. This time around, there’ll be a definitive set of concrete goals with deadlines. This should keep me on track with certain responsibilities, and allow for plenty of research time for what’s to come.

…cooking my face off.
Food tends to be my biggest expense when I’m not spending money on anything else, so I’ll be attempting to cut costs more drastically this time around. The stovetop and grill will see frequent use, as well as the slow cooker – any vessel that’ll keep the kitchen cool and our bellies full, actually.

…learning to run a household more efficiently.
One of the strangest, greatest side effects of my most recent bout with unemployment was the opportunity to figure out how to best run my home - creating operating budgets, devising chore methodologies - that kind of stuff. It’s a weird combination of making up for the past (when I was too busy working) and preparing for the future (when, presumably, I’ll have a job again, and there might be kids involved). By the end of this, who knows? I could become Real Simple magazine in human form.

…researching inexpensive entertainment options.
If you can brave the humidity, New York summers allow for wonderful sports and cultural experiences. The trick is keeping costs down, especially when friends have disposable fundage. This year, I’ll be looking into cheaper, constructive ways of socializing. And with luck, there’ll be food involved.

…exercising.
No excuses, man. I’m over 30, and it’s finally time to get on the boat, lest I start seriously compromising my health. I’ll begin by walking, and take it from there. Who knows? Sweat might even be involved.

…monetizing the blog in the most unobtrusive way possible.
When expected avenues of income just aren’t performing, it’s time to find other, creative ways of supporting oneself. In this case, it’s CHG. After two years of ad-free goodness, it could be a viable source of cash. The issue is doing it simply, and with integrity. Oh, capitalism.

…planning a wedding.
As a native Long Islander, I’m used to nuptials that would make the House of Windsor blush. My goal is to go with emotion over opulence, and maybe have some pie. The time off should be ideal for researching this.

Reading this back to myself, it’s fairly indulgent. But I hope it’s worth something – I hope it keeps me on track, and helps y’all plan for/look on the bright side of whatever might lie ahead. Unemployment isn’t the end of the world. In fact, sometimes it’s just the beginning.

(P.S. Check back with me in three months, when I’m eating cat food and ranting to Husband-Elect about the iniquities of Plinko. My tune might be different.)

Readers, what do you do to make the most out of unemployment?

Spend Less, Eat Healthier: The Five Most Important Things You Can Do

Should you cut coupons? How do you make a grocery budget? What is high fructose corn syrup? Is an organic cantaloupe better for you than a regular cantaloupe? Where do you find a farmer’s market?

Between the time, ethics, and effort involved, food shopping is inherently pretty complicated. Add nutrition and budget factors, and it becomes one of the most difficult regular chores anyone can undertake. Seriously, we’re not talking about vacuuming here. (No offense to all the professional vacuumers out there.)

But what if it was simpler? What if there were a few rules anyone could follow that would ease the load? What if buying inexpensive, good food was as intuitive as flipping your Hoover’s ON switch?

Look no further, my sweets.

Right here, right now (Van Hagar aside), are the five best actions you can take to accomplish those noble goals. Essentially, it’s this entire blog distilled into a handful of its most vital tenets; rules that should significantly impact the way you consider the supermarket.

RULE #1: Buy produce in-season.
Related article: Dr. Veg-love, or How I Learned to Stop Worrying and Love Seasonal Produce
Forget labels. Ignore manufacturer promises. Pay no attention to organics (for now, anyway). When you’re purchasing fruits and vegetables, the single most important step you can take is sticking to the appropriate season. Buy asparagus in early spring, peaches in late summer, and squash in fall and winter. The food will taste better, which will make you want it more. It will be substantially cheaper than buying out-of-season. And generally, it will have traveled less of a distance, easing the production’s impact on the environment.

RULE #2: Use the circular.
Related article: The Circular Game: Decoding Your Supermarket Weekly
For some, coupons are invaluable. When correctly applied, they can save billions on the food bill and fill a fridge with myriad good-for-you groceries. But I’m convinced, for the casual shopper, that adhering to the weekly circular is a more useful strategy. For one thing, it’s a less complicated process; you read the circular, you buy the food on sale. For another thing, loss leaders (the stuff on Page 1) usually offer significant savings over any coupon (or, when paired with them). Finally, you can plan your whole menu on what’s available that week. Speaking of that…

RULE #3: Make a plan.
Related article: Weekly Menu Planning for Singles, Couples, and Working People
Between a grocery list, a weekly menu, and a modest price book (though, you could even skip this part), you will have all the tools you need to both limit and optimize your food purchases. Seriously, there’s nothing like having a strategy: you waste less, buy exactly what you need, and (well, almost) never have to worry about what to eat at night. Calories are controlled, money is saved, everybody wins.

RULE #4: Cook.
Related article: Free Cooking Lessons (No, Seriously)
Granted, this is easier said than done, especially if you don’t know a sauté pan from Peter Pan. Still, it can’t be overstated: cooking at home is infinitely cheaper than eating out. We’re talking THOUSANDS of dollars a year, here. Plus, on the dietary side, you’re able to control portion size, as well as what goes into your food. Once you’re into the habit of using your kitchen, the whole endeavor becomes much easier, too. So really, it’s just a question of getting started.

RULE #5: Stock up on sales.
Related article: Pantry of the Gods
You love beans. You use them in everything, up to and including chili, curry dishes, and breakfast cereal. But you have a tendency to buy them last-minute at the bodega across the street, costing you a small fortune. STOP THE MADNESS. If you know you use an item regularly (beans, pasta, etc.), wait for sales and buy as much as you can reasonably store. Personally, I go through canned tomatoes like I go through socks, and they run about 40% less when I stock up ahead of time. Go forth and conquer.

BONUS RULE #6: Relax.
Related article: Relax, Frugal Eater: A Measured Approach to Lifestyle Changes
It’s hard enough making lasting changes in your expenditures and eat…eritures. (What? That’s a word.) Don’t sabotage yourself by going whole-hog. Allow for some leeway. Reward yourself. Relax. Have a glass of wine. It’ll make the transition much easier, and you won’t go completely tweak in the process.

And that’s it. Readers, what do you think? Did I miss something? What are your Top 5? Do tell.

(Photos courtesy of Work at Home Using Your Computer, GeoParent, and Reader's Digest.)

Veggie Might: Kitchn Cure - Pantry and Fridge

Written by the fabulous Leigh, Veggie Might is a regular Thursday feature about all things Vegetarian. It's coming a day early this week, and Wednesday's regularly scheduled article will appear on Thursday.

My kitchen is a mess. Not so much dirty messy as cluttered, unorganized, and poorly lit. I'm a renter, so my options for renovation are limited to temporary shelving and pot racks. (Viva la pot rack!) Said shelves and the few cabinets that came with the place are filled to overflowing.

You, dear readers, are already aware of the bad lighting via my questionable photography. (See picture at the right.) Not only does my solitary kitchen window give me a view into the neighbor's kitchen and bathroom (blarg), my overhead light is only semi-functional. (I’ve had a call in to the super for a few months now.)

Hello? Is anyone out there? I need some inspiration/motivation/HELP to get things under control.

[Enter stage left] The Kitchn 2009 Kitchen Cure: a six-week challenge to "get your kitchen to be clean, healthy and organized, and your cooking more nourishing and delicious than ever.” You can still sign up and participate at your own pace. Do it with me; it’ll be fun!

The Kitchn is the kinda fancy yet often practical food blog in the Apartment Therapy universe. Sometimes I have to take breaks from reading AT because the beautifully styled homes and food remind me just how much of a mess my pad (and my food photography) really is.

It had been nearly a month when I checked in, only to find pictures of the editors’ messy cabinets and refrigerators. There, alongside The Kitchen Cure details, was the promise we were in this cleanse together. The step-by-step suggestions are a huge help too. My mess of a kitchen immediately seemed more manageable.

Week 1 focuses on cleaning out the pantry and fridge. In a burst of spring cleanliness, I had just cleaned out my fridge and old school defrost-it-yourself freezer the week before. Since I was a half-week late taking on the challenge, I was happy for the head start.

Well, are you ready? Here is my game plan.

Step one: Take everything out of cabinets
You may be able to just take down one shelf’s contents at a time. I knew I wanted to move things from cabinet to cabinet. It was necessary to take everything out so I could see what kind of space I had to work with.

Step two: Clean cabinets
The cabinet above the stove, where I’d been keeping my spices and baking supplies (I know! All that heat! Hence my plan to move things), has a perpetual oily coating from cooking. I use a mixture of eco-friendly dish soap, water, and splash of vinegar to cut right through that grease. No scrubbing necessary—and it was past time for a pass at this chore. I gave the other two cabinets and the top of the fridge a good wipe too.

Step three: Consolidate and pitch
This was fun—and hard. I have more spices, beans, and grains than I realized. The awesome thing is that I really do use them. In a pinch, I could feed a small theater troupe for a week without going to the store.

I store most of my dry goods in reused glass jars, and have started doing the same with spices I buy in bulk. I incorporated into the pantry a bunch of Mason jars my friend JB gave me when she moved.

I also tossed out some oldies but goodies taking up space: the tiny jars of marjoram and white pepper that I’ve had since I moved in (1996), the soy flour I bought at least 5 years ago to make this one cookie recipe that even I didn’t like, the ground nutmeg I just bought that had solidified from keeping it over the stove. Lesson learned.

Step four: Wipe down everything going back in
A fresh bucket of soap and vinegar washes away all the gunk.

Step five: Put everything back
Now this was tricky. It took a few tries to get everything back in neatly, efficiently, and with room to spare. I promised the roommate he’d have space on the shelf in the wardrobe.

I have a freestanding closet in the kitchen for linens, and one shelf is devoted to pantry items. Originally, TR and I shared this shelf, unequally, but he had some room. Little by little, I encroached on his space until I had taken it over completely. He never said anything; he just stopped trying to put stuff there. Now he has a full half of the shelf. Its still sitting there empty, but it’s his.

The Pantry/Fridge Cleanse was a success. I know what I have; I know where it is; and it’s clean. I can also access it easily, which is a nice bonus. Even though I’ll be traveling some, I hope to stay on track with the Cure. Week 2 focuses on decluttering the rest of the cabinets and purging the kitchen gear you don’t use.

Are you up for the challenge? Do you have any clutter removal/prevention tips? Join me! It’s amazing how much easier this stuff is with a “buddy,” bite-sized steps, and a little accountability.

Information Central: 32 Free Food Charts, Checklists, and Wallet-Sized Guides

Have you ever puzzled over how many tablespoons are in a third of a cup? Have you ever been stuck in a grocery store, wondering if tomatoes were in season? Have you ever wanted to find some way – ANY way – of telling a chef that yes, you REALLY ARE allergic to dairy products, and yes, that means you can’t have butter? (Butter being a dairy product and all.)

If only … IF ONLY there were small, portable documents that included this kind of data; files you could stick in your wallet, slap on your refrigerator, or even staple to your forehead if need be.

Well, look no further sweet readers, as today’s post is all about instant information in conveniently-sized packages. From sustainable sushi to weekly menu plans to pesticide-free veggies, what follows are 32 downloadable charts, guides, and checklists guaranteed to prevent you from agonizing over food ever again. (No, we’re not exaggerating. Why do you ask?) They’re all completely free, and with one or two exceptions, they’re all wallet-sized cards or single-page documents. Some may require Adobe Acrobat, but many don’t.

Two quick points before getting to the alphabetically-sorted list:

• Each entry deals primarily with some aspect of food (cooking, shopping, health, diet, etc.). For downloadable budgets and finance sheets, please head over to Get Rich Slowly.
• Better Homes and Gardens apparently has quite a database of downloadable charts, but you have to join the site to gain access. Log on if you're among the willing.
  

Of course, if I missed something, please let me know. The comment section is eagerly awaiting ideas.

ALLERGIES & GENERAL FOOD-RELATED HEALTH

Celiac’s Disease Cards (wallet-sized card)
From Celiac Travel

Dairy Allergy Card (wallet sized card)
From About.com
Note: it's a list of foods to avoid that contain milk

Personal Diabetes Care Card (wallet-sized card)
From the NYC Department of Health

Translatable Allergy Cards (wallet-sized card)
From Allergy Translation
Note: these are largely for restaurant use, but could come in very handy in other situations.

Wallet-Sized Medical History (wallet-sized card)
From MedIDs.com

COOKING

Food Safety Guides (multiple charts)
From the USDA
Note: there are several charts here – basically, everything you ever wanted to know about handling food, but was afraid to ask. (A primer on Turducken safety, anyone?)

Food Storage Guide (two-page chart)
From the University of Nebraska
Note: scroll down to "Refrigeration and Food Safety" and click on PDF.

Kitchen Equivalent Measurements (single-page chart)
From TipNut.com

Recipe Ingredient Substitution Chart (two-page chart)
From TipNut.com

DIETS

Daily Average Nutritional Intake (wallet-sized card)
From Nestle
Note: "Daily Intakes are based on an average diet and can help you understand what’s in your food and how it fits within your balanced diet."

Food and Fitness Journal (single-page chart)
From Web MD
Note: scroll to bottom for chart

Wallet-Sized Portion Size Guide (wallet-sized card)
From Web MD

DINING OUT

Tip Calculator (wallet-sized card)
From iTipping.com
Note: link is at the bottom

FISH

Healthy Fish Guide (wallet-sized card)
From the Washington State Department of Health

A Guide To Buying Fish for Women, Children and Families (wallet-sized card)
From the City of Toronto

Pocket Sushi Selector (wallet-sized card)
From the Environmental Defense Fund

Sustainable Fish Guide (pocket brochure)
From the Monterey Bay Aquarium

MEAT

Chart of Beef Cuts (numerous single-page charts)
The Virtual Weber Bullet

Chart of Pork Cuts (numerous single-page charts)
The Virtual Weber Bullet
Note: scroll down for pork. And goat and lamb too, if you're interested.

Glossary of Meat Production Methods (wallet-sized card)
From Sustainable Table
Note: this is FANTASTIC. Please check it out even if you don’t plan on downloading.

PRODUCE

Organic Essentials (wallet-sized card)
The Organic Center
Note: Midway down on the left-hand bar is a link called “Organic Essentials.” Click on it, wait for the pdf to load, and choose “back copy.”

Seasonal Fruit Chart (1-1/2-page chart)
From the Center for Urban Education about Sustainable Agriculture

Seasonal Vegetable Chart (1-1/2-page chart)
From the Center for Urban Education about Sustainable Agriculture

Shopper’s Guide to Pesticides (wallet-sized card)
From the Environmental Working Group

SHOPPING, STOCKING, & MENU PLANNING

$45 Emergency Menu for 4 to 6 (two-page chart)
From Hillbilly Housewife
Note: includes a detailed menu, price breakdown, and shopping list.

Grocery Price Book (single-page spreadsheet)
From No Credit Needed

Healthy Shopping Guide and List (single-page checklist)
From Web MD
Note: scroll to bottom for chart

Kitchen Gadget Checklist (single-page checklist)
From The Nest

Pantry Checklist (single-page checklist)
From The Nest

Stocking a Bar Checklist (single-page checklist)
From The Nest

The Ultimate Grocery List (single-page checklist)
From GroceryLists.org

Weekly Menu Plan (single-page chart)
From WebMomz

That’s all I can find for now. Readers, did I miss anything? Please leave your suggestions in the comment section.

(Photo courtesy of Medill Reports.)

Last-Minute Little Dinners for One: Tips, Ideas, and 25 Recipes

A few months ago, our own Jaime posted a piece called Little Meals for One. It was a brief, well thought-out article all about simple, small-scale home cooking. I loved it, as did many readers who were looking for both inspiration and validation. (A spoonful of peanut butter IS TOO a meal, dangit.)

Because sometimes? You just want food in your mouthhole. You want it in a single portion, and you want it a.s.a.p. Why? Well, maybe you’re late coming home from the office. Maybe it’s a lazy Sunday afternoon in August, and you have no great urge to further heat your already-sweltering apartment with a 450ºF oven. Maybe you’re just really hungry, and whipping up a whole lasagna for one person seems totally freaking insane.

Unfortunately, quick, single-portion recipes are hard to come by, probably because it’s difficult to prepare most gourmet meals in smaller serving sizes. So, how do you do it? How do you make a convenient, speedy meal without resorting to A) expensive and unhealthy processed food, B) takeout, or C) licking crumbs off your kitchen floor?

Well, first, it’s good to keep tricks these in mind:

• Keep your refrigerator, pantry, and freezer stocked with food easily portioned into small servings: eggs, cheese, pasta, etc.
• When you buy bigger packages of food (meat, veggies, etc.), portion them off in smaller grab-and-go bags as soon as you arrive home from the supermarket.
• Look for recipes where you broil, grill, steam, sauté, boil, and microwave. Avoid recipes where you roast, braise, soak, brine, or marinate.
• Keep low-cost, high-impact condiments and ingredients handy. Stuff like soy sauce, capers, olives, roasted red peppers, parmesan, curry powder/sauce, Dijon mustard, and horseradish can lend big flavor to tiny dishes in a hurry.
• Don’t limit yourself to traditional dinner cuisine. Breakfast and lunch foods taste just as good at 7pm.
• Don’t limit yourself to traditional American cuisine. Soups, curries, and stir fries are healthier and just as fast as burgers and hot dogs.
• Consider raw fruits and vegetables for side dishes. They’re healthy as all get out, and take zero time to prepare.
• Load up your freezer to your heart’s content. Frozen meats and produce can be defrosted quickly and cooked even faster. Consider canned versions of certain foods, as well, but be discerning when it comes to both sodium content and taste.
  
• Before you do anything, scan your fridge for ideas and ingredients. Bits and pieces can become ingredients in larger, more delicious meals.
• Speaking of bits and pieces, consider using many smaller foods to create one large meal. Eggs, a piece of fruit, and a side of refried beans never killed anyone.
• Most of all, K.I.S.S. (Keep it Simple, Sistah)
  

After that, it’s always a good idea to refer to the basics: a.k.a. Dinners You Learned to Make When You Were 12. Often, these are the easiest options because you already have the ingredients on hand AND you're familiar with the foods. Like:

• Bagels (with low-fat cream cheese, lox, butter, PB&J, etc.)
• Baked potatoes
• Breads (with dips, cheese, veggies, or quick soups)
• Chicken or turkey sausages
  
• Cottage cheese
• Couscous mixed with anything (chopped vegetables, beans, etc.)
• Crackers with toppings of your choice
• Eggs (omelets, scrambled, sandwiches, baked, etc.)
• Fruit
• Grilled or broiled chicken or pork tenders
• Mashed black, pinto, or cannellini beans
• Oatmeal (sweet or savory, a la Mark Bittman)
• Pasta (with sauce, vegetables, cheese, etc.)
• Pierogies (boiled/steamed)
• Pizza bagels/English Muffin pizzas
• Portobello mushrooms
  
• Raw vegetables with simple dips (hummus, baba ghanouj, etc.)
• Rice mixed with vegetables and/or salsa
• Salads (vegetables, fruit, bean, or otherwise)
• Sandwiches (hummus, PB&J, grilled cheese)
• Shish kabobs (meat, veggies, or fruit broiled on a stick)
• Smoothies
• Steamed or sautéed veggies
• Stir fry
• Turkey burgers
• Wraps and/or soft tacos
  
• Yogurt
  

If those fail to float your boat, you might want to do a quick search for some recipes around the web, using the terms "Meals for one," "single serving," or "15 minutes or less." Here are some fast, simple, cheap, healthy suggestions from CHG. All of them can easily be rescaled to feed one person.

• Autumn Apple Salad
• Baked Eggs
• Black-Eyed Pea Salad
• Bodega Beans
• Broiled Eggplant Japonaise
• Creamy Parmesan Orzo
• Egg Drop Soup
• Egg McMuffins
• Eggplant Mini Pizzas
• Garlicky Broccoli Rabe
• Grape and Feta Salad with Rosemary
• Hummus
• Light Chinese Chicken and Broccoli
• Light Garlic Bread
• Miso Soup
• Moroccan Beet Green Omelet
• North African Style Chickpea Salad
• Pancakes (Buttermilkand Whole Wheat Buttermilk)
• Parmesan-crusted Portobello Mushrooms
• Pea Soup
• Polenta
• Refried Beans
• Roasted Asparagus with Poached Egg and Parmesan
• Shaksouka (Eggs Poached in Tomato Sauce)
• Stuffed Peppers

Sweet readers, how about you? What do you eat when you need something small, fast, and nutritionally sound? Do tell. Let's make this the biggest single meal list, ever.

Weekly Menu Planning for Singles, Couples, and Working People

Spend an afternoon perusing family-oriented frugality blogs, you’ll discover there are a few recurring themes. Among them: yard sales, thrift store shopping, a widespread love of free shampoo, and of course, weekly menu planning.

Menu planning, it’s argued, will streamline evenings in the home. Ma and Pa are saved money, time, and mounds of frustration because they know what the brood’s having for dinner days ahead of time. There’s no scrambling in the kitchen or supermarket, since both shopping and cooking are refined to a science. Kids (sometimes) get to have a say in what they eat, too, which makes the whole thing a family activity rather than merely a parental chore.

All in all, it’s a fantastic strategy. Even better, EVERYBODY can use it.

See, while weekly menu planning for non-families is a rare topic around the blogosphere, it’s just as monumentally helpful for post-collegiates, office workers, struggling singles, and young couples. It even offers extra benefits, mostly involving time management. Like:

• You’re saved from 8pm post-work dinner freakouts, because dinner is ALWAYS planned.
• Ingredients are guaranteed to be on hand.
• Cooking goes much faster, since you go in knowing how to prepare a meal (by instinct or through print-out recipes).
• You eat healthier, as home-cooked meals are generally much more nutritious than calorie-laden takeout or heat-and-eat dinners (Hot Pockets, Hungry Man, etc.).
• Grocery shopping goes waaaaay faster. You go in knowing exactly what you want, and don’t have to blow an extra half-hour wandering around. Case in point: last night, using my weekly menu plan, I did all my shopping in 59 minutes, door to door, WALKING. In that time, I hit two stores, the further of which is about a half-mile away. Woo!
• Extra trips to the grocery store are mostly eliminated.
• You can plan for leftovers for office lunches. This is huge, personally speaking, because turkey sandwiches get tired 40,000 times in a row.
• You always have food for those bag lunches (the night before, no less), saving you $30 per week, or around $1500 per year.
• For budgeting purposes, you can pretty much estimate the cost of your bill to the dollar.
• There’s less food waste, because you’re buying only what you need.
• It allows for variety during the week, since you’ve got all the ingredients on hand anyway.

But how to begin? How do you organize this stuff? How do you create a weekly menu and grocery list without it taking a billion, gazillion years?

The answer: I don’t know. Everybody has their own system, based on what works best for them. But here’s what The Boyfriend and I do currently:


STEP 0
Create a new word document
This is what you’ll be typing, cutting, and pasting to. It’s much easier than writing everything down, and at the end, you can print out the grocery list, weekly menu, and recipes all at once.


STEP 1
Make a quick grocery list of what you need
What groceries are running low? What foods do you eat regularly from week to week? This is my most recent list:

Cereal
Cumin
Deli ham or turkey (for lunches)
Eggs
Fruit (for breakfast and lunch)
Meat (general)
Yogurt (for lunches)


STEP 2
Brainstorm the dinners you want to eat this week
New dishes? Old favorites? Seasonal experiments? Whatever you’re in the mood for, list ‘em here, with special attention paid to food you need to use up before it goes bad. This is also a good time to take a cursory glance at your local online circulars. Entire menus can be built around loss leaders (biggest bargains).

This week, our dinner list includes:

• Chickpea and Bread Soup from the Kitchn
• Spinach Rice Casserole from Tammy’s Recipes
• Brunch Clafouti from Serious Eats
• Spiced Chicken with Tangerine Sauce from Cooking Club
• Curry Cauliflower Soup with Honey from Sunday Nite Dinner
• Pasta with veggies
• Turkey burgers with rice and frozen veggies

For the sake of convenience, cut and paste each new recipe IN ITS ENTIRETY into your document. That way, you can print it up and consult it when you’re cooking.

(Note: I cook a lot of new dishes for both Serious Eats and CHG, so chances are your list will be a lot less complicated.)


STEP 3
Make a rough menu
Based on what you have in the fridge, what you’re planning for the week, and what you usually have, create a weekly menu. Take care to note when you won’t be home for a meal. Yours can be simple or complex, but I might start off pretty low-key until you get the hang of it. Here's ours:

WEDNESDAY
Lunch: sandwich, leftovers yogurt, Kix, fruit
Dinner: Spinach Rice Casserole with leftover Irio

THURSDAY
Lunch: Leftover casserole, salad, fruit, yogurt
Dinner: The Boyfriend OUT; Me - Chickpea and Bread Soup w/asparagus

FRIDAY
Lunch: Leftover soup and/or casserole or sandwiches, fruit, yogurt
Dinner: Both OUT @ comedy show

SATURDAY
Brunch: Brunch Clafouti
Dinner: Both OUT @ friends’ house for dinner

SUNDAY
Brunch: Omelets, toast, and fruit
Dinner: Spiced Chicken Breast w/tangerine Sauce and Cauliflower-Honey Soup

MONDAY
Lunch: Leftovers, crackers, fruit
Dinner: Pasta with veggies

TUESDAY
Lunch: Sandwiches, popcorn, fruit
Dinner: Turkey burgers with rice and frozen veggies

(Note: 90% of our weekday breakfasts consist of cereal [or homemade whatever], so we don’t list them. Also, we keep our beverages limited to coffee, beer, and water. This way, we’re always awake, tipsy, and hydrated, just the way we like it.)


STEP 4
Add additional ingredients to the grocery list
Now that you have a concrete menu, add your new needs to the foods you listed in STEP 1. Mine are at the bottom here, for the recipes I plan to make:

Cereal
Cumin
Deli ham or turkey (for lunches)
Eggs (for Clafouti and otherwise)
Fruit (for breakfast and lunch)
Meat (general)
Yogurt (for lunches)
2 15-oz. cans chickpeas (for Chickpea Soup)
4 cups beef stock (for Chickpea Soup)
2 cups low-sodium chicken stock (for Cauliflower Soup and Tangerine Chicken)
3/4 a baguette (for Chickpea Soup)
9 or 10 ounces fresh spinach leaves (for Casserole)
1 1/2 cup fresh fruit (for Clafouti)
4 boneless skinless chicken breast halves (for Tangerine Chicken)
1/2 cup tangerine juice (for Tangerine Chicken)
2 tangerines (for Tangerine Chicken)


STEP 5
Go through circulars (thoroughly this time)
Now that you have a general plan, comb your online (or paper) circular for sale items corresponding to your list. If you have coupons, this is a good time to see if there are any good discounts.

One more thing: if you see something you love but don’t need on mega-sale, go for it. For example, I don’t NEED red peppers this week, but I use them frequently for salads, pastas, and whatnot. So, I’ll probably pick up a few because $1.99 is a good price. If beans were on sale, I’d be all over that, too. But they’re not. Boo.

This week, this was on sale from my list:

SUPERMARKET #1
Chicken Breast - $1.69/lb (for Tangerine Chicken)
Bananas – 2lb/$1 (for breakfasts/lunches)
La Yogurt – 2/$1 (for lunches)
Oranges – 8/$2 (for breakfasts/lunches)
Red Peppers - $1.99/lb (for whatever)

SUPERMARKET #2
Cantaloupe - $0.99/ea (for breakfasts/lunches)
Blueberries - $1.99/6oz (1-1/2 cups for Clafouti)
Eggs – 2/$3 (for Clafouti and otherwise)


STEP 6
Finalize the list
Okay, stocks weren’t on sale. Neither were tangerines, chickpeas, baguettes, cold cuts, or spinach. So now, I assign them to a grocery store that I think will have the lower price.

In the end, my list looks like this:

SUPERMARKET #1
Chicken Breast - $1.69/lb (for Tangerine Chicken)
Bananas – 2lb/$1 (for breakfasts/lunches)
La Yogurt – 2/$1 (for lunches)
Oranges – 8/$2 (for breakfasts/lunches)
Red Peppers - $1.99/lb (for whatever)
2-15 oz. cans chickpeas (for Chickpea Soup)
2 tangerines (for Tangerine Chicken)
1/2 cup tangerine juice (for Tangerine Chicken)

SUPERMARKET #2
Cantaloupe - $0.99/ea (for breakfast and lunch)
Blueberries - $1.99/6oz (1-1/2 cups for Clafouti)
Eggs – 2/$3 (for Clafouti and otherwise)
Cereal
Cold cut ham or turkey (for lunches)
4 cups beef stock (for Chickpea Soup)
2 cups low-sodium chicken stock (for Cauliflower Soup and Tangerine Chicken)
3/4 a baguette (for Chickpea Soup)
9 or 10 ounces fresh spinach leaves (for Casserole)

(Note: I get cumin in bulk from an ethnic grocer on the walk home, so it’s not included here.)

~~~

And that’s it. Now, after only 40 minutes of planning, I have an exact grocery list AND menu for the whole week. Plus, I’m guaranteed to save money on sale items, prepare healthy foods, and have plenty to bring to the office. And that’s good for everyone involved.

Readers, how about you? Do you menu plan? What’s your plan like? How might you change this one? Fire away in the comments section.

1 Chicken, 17 Healthy Meals, $26 Bucks, No Mayo

The stretchability of a whole chicken is a frequently discussed topic among food and frugality bloggers. It’s commonly accepted that a single fowl will feed a family of 11 for weeks, years - even millennia. Even after 20 months of keeping CHG, I’m constantly gobsmacked by how moms and dads can create dinner after dinner from the same bird.

Here’s the thing: sometimes, those dinners aren’t the healthiest meals in the world. There tend to be a lot of quesadillas and casseroles whenever these type of posts pop up, not to mention chicken salads drenched with full-fat mayo. Now, there’s nothing wrong with this whatsoever (except the mayo - blech), but I wanted to see if I could put a healthier spin on it.

In a sentence: I wanted to find out if it was possible to create a gaggle of inexpensive, lower-fat meals with the leftovers from one big ol’ chicken.

Here were my rules:

• The budget – for EVERYTHING - was $25.
• I had to use as much food already in my pantry as possible. (Which accounted for a lot, and saved me mad dough in the long run.)
• Each meal had to feed at least two people (The Boyfriend and me).
• Bonus points for leftovers.
• The chicken had to be used up within a few days, so it wouldn’t go bad.
• The meals had to have reasonable variety, preferably from a range of cuisines. It couldn’t be Chicken with Spaghetti on Day 1, then Chicken with Penne on Day 2.
• The meals had to have very little added fat, since the leftover chicken would provide most of it.

And? Victory, for the most part. I ended up cooking five distinct, delicious, largely healthy dinners with PLENTY of leftovers. And miracle of miracles, there were no duds in the group. (Thanks, online reviewers!)

However, I did go $0.86 over budget. I’m okay with that, though. Between what we consumed each night and ate for lunch the next day, that $25.86 made 17 full meals, which works out to $1.52 each. That’s less than a cup of Starbucks coffee, so … aces.

What follows is the menu breakdown, complete with pictures and links to four of the five recipes. The last, a Cook’s Illustrated curry dish, isn’t online, so I transcribed it at the very bottom of this post. There’s also a master grocery list, so y’all can see the price breakdown of everything.

With that said, let’s get started with introductions: Charles, these are the CHG readers. CHG readers, this is Charles. He’s my chicken. He’s 6.99 lbs.

He will not look like this for long.


Day 1
Marcella Hazan’s Lemon Roasted Chicken with Carrots and Potatoes
2 servings
Chicken consumed: 10 ounces

We kicked everything off with Marcella’s Lemon Roasted Chicken. It’s been featured on the blog before, with good reason. In a world of dry, lame-o poultry, it is the Queen Mum of moist, flavorful goodness. Plus, when you add a few thick-cut carrots and quartered (unpeeled) red potatoes to the pan before it starts cooking, it becomes a whole meal. (Seriously, that’s all you have to do.) Together, The Boyfriend and I polished off all the vegetables and 10 ounces of chicken (five ounces each) for a Sunday night meal.

Afterwards, we stripped the chicken bare. Nude. Butt-naked. There was nothing left on that carcass but skin and gristle. It was a little hyena-like, honestly, but fun nonetheless. In total, our booty came to 2 pounds, 4 ounces of pure, straight-up leftover meat, mostly from the breast. Here’s a shot of the carnage.

If I had half a brain, I would have saved Charles’ bones to make stock. But I forgot.

To quote the bard, “Duh.”


Day 2
Cooking Light’s Chicken Picadillo with Rice and Black Beans
3 servings
Leftover chicken consumed: 1 pound

(Note: The experiment almost ended here, since I didn’t go grocery shopping in time for Day 2. Fortunately, for this particular recipe, everything was in my pantry already. [Woo hoo!])

Going in, I had mid-level expectations for Chicken Picadillo, and was super-pleasantly surprised by the results. All in all, it’s supremely easy to cook, and a nice change from the average Tex-Mex dish. Ground chicken, salsa, raisins, and almonds make up the main ingredients, but a dash of cinnamon ties it all together, giving everything a warm, lovely flavor. We ate it with plain rice and mashed black beans (to prepare: heat in pot, mash with masher, add salt and pepa), and used the leftovers to create a chicken/lettuce/salsa wrap the next day for lunch. Good times.


Day 3
White Chicken Chili
2-3 servings
Leftover chicken consumed: 1-1/2 cups

This tangy, mild, ridiculously simple chili was The Boyfriend’s favorite dish of the bunch. (He is the Chili King. He can do anything.) He slurped a bowl in record time, scarfed leftovers for lunch the next day, and openly wept when I told him he had finished it all. Poor guy.

The key to keeping this dish low-fat is the beans. By lightly mashing them, you create a thicker chili consistency, and don’t have to add as much cheese. FYI: If you like your chilis a little spicier, the heat is eminently adjustable here: just include the jalapeno seeds OR add another pepper altogether.


Day 4
Food Network’s Sesame Noodles with Chicken
5 servings
Chicken consumed: 1 cup

Three days into this thing, and we were barely halfway through Charles’ leftover meat. That started to change here.

It must be known: I loooooooove noodles. I luff them. I lurve them. I want to kiss them, but they keep falling through my fingers. (Ooo … deep.) Naturally then, this dish from Food Network was my favorite of the experiment. It’s a cross between Ellie Krieger’s Aromatic Noodles and this Noodle Salad from Cooking Light, with just a little more tang. The whole shebang is a tad higher in fat than the experiment’s others (see: butter, peanut), but it’s the healthy, protein-y kind, so I wouldn’t worry too much.

One note: I substituted a pitted, sliced regular cucumber for the Kirby. No harm, no foul, and it worked just fine.


Day 5
Cook’s Illustrated’s Chicken Curry in a Hurry
(recipe at bottom of post)
4 servings
Chicken consumed: 2 cups

Finally, we had reached the end. Charles was nearly tapped by Day 5, though perhaps surprisingly, we weren’t getting tired of chicken in the least.

It’s a good thing, then, we went with Curry in a Hurry. Served with a side of brown rice, it’s a fast, fantastic, Indian-inspired weeknight meal that will absolutely use up the last of any leftover chicken. Plus, it’s a lot of frigging food. CI claims it serves four people, it’s really more like five or six. Maybe eight or nine if you’re elves.

Note: we skipped the peas because they represent the oppression of the worker by the bourgeoisie, and can only be freed through shared profit and community-wide effort. (Oh wait – that’s not right. Actually, I just forgot to buy them. It didn’t make a difference.)

~~~

And that, my friends, is it. We're full. The chicken's gone. The experiment worked.

Here’s our grocery list (just like we promised!), plus the curry recipe, should you be into it. Comments and questions are welcome, and I'd love to hear what y'all have done with a whole chicken. Enjoy!

~~~

SHOPPING LIST
(* means I already had it in my pantry or fridge)

1 7-lb Oven Stuffer Roaster chicken: $6.92
1 lb thick carrots: $0.67
1-1/2 lbs red or Yukon gold potatoes: $1.42
2 lemons: $0.80
*1 or 2 tablespoons salt: $0.04
*3 teaspoons olive oil: $0.11
*2 tablespoons toasted sesame oil: $0.36
*2 tablespoons vegetable oil: $0.18
*2-1/2 medium onions: $0.30
*9 garlic cloves: $0.30
*2-1/2 teaspoons ground cumin: $0.05
*1/4 teaspoon ground cinnamon: $0.01
*1/2 teaspoon dried oregano or Italian seasoning: $0.02
*Pinch ground cloves: $0.01
*1 teaspoon crushed red pepper: $0.05
*1/2 to 1 tablespoon curry powder: $0.07
*1 cup bottled salsa: $0.99
*1/3 cup golden raisins: $0.79
*1/4 cup raisins: $0.42
*1/4 cup slivered almonds: $0.73
1/4 cup dry-roasted peanuts: $0.35
1 large bunch fresh cilantro: $0.99
*1 14-oz can black beans: $0.67
1 can large white beans: $1.39
*1 (15-ounce) can chickpeas: $0.67
*1-2/3 cup uncooked brown rice: $0.95
1 seeded jalapeño pepper: $0.25
1 cucumber: $0.80
6 scallions: $0.67
2 tablespoons fresh grated ginger: $0.32
1 can (4-ounce) chopped green chilies: $1.49
*2 cups chicken broth: $0.60
*1 pound spaghetti or Chinese egg noodles: $0.80
1/2 cup smooth peanut butter: $0.21
*1/4 cup soy sauce: $0.38
*2 tablespoons dark brown sugar: $0.06
*1 tablespoon rice vinegar: $0.24
*1/2 cup plain whole-milk yogurt (we used low-fat, and it was okay): $0.28
*1/2 cup grated low-fat Monterey Jack or white cheddar cheese: $0.50
TOTAL: $25.86

~~~

Cook’s Illustrated’s Chicken Curry in a Hurry
Serves 4

2 tablespoons vegetable oil
1 onion, sliced thin
1/2 to 1 tablespoon curry powder (mine is hot, so I only use ½)
Salt
4 garlic cloves, minced
1 tablespoon fresh grated ginger
½ cup water
2 cups shredded of thinly sliced cooked chicken
1 (15-ounce) can chickpeas, drained and rinsed
1 cup frozen peas (I left this out, but please use)
1/4 cup raisins
1/2 cup plain whole-milk yogurt (we used low-fat, and it was okay)
1/4 cup minced fresh cilantro

1. BUILD CURRY BASE: Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onion, curry powder, and 1/2 teaspoon salt and cook until onion is browned, 5 to 7 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds.

2. ADD WATER, MEAT, VEGETABLES, AND COOK: Stir in water, meat, chickpeas, peas, and raisins. Cook, stirring frequently, until heated through, 3 to 5 minutes.

3. GARNISH AND SERVE: Off heat, stir in yogurt and cilantro and serve. Over brown rice is a good option.

What the Great Depression Can Teach Us About Food and Frugality

“The most vivid memory I have of food is that there was never enough. … I remember one dinner where my mother, myself and my brothers and sister sat down to a meal. The meal consisted of three boiled potatoes and one slice of white bread which we divided up amongst us. I noticed my mother was not eating and I asked her why she was not eating. She answered that she was on a diet.” –Laura C. Rinfret

Unemployment was up in every state in December. The Dow Jones closed just below 8000 today. The words “Hoover,” “breadline,” and “I just sold my teeth to pay the rent,” decorate the news with alarming frequency.

These are all indications of one thing: the economy’s taking the express train to Crapville, and we need to brace ourselves for the ride. While few expect the U.S. to bottom out Iceland-style, many are buckling down for some of the worst fiduciary times since the 1930s.

Fortunately, as we prep for the presumably tough years ahead, there are lessons to be learned from past hardships, the hugest of which was undoubtedly the Great Depression. No other generations had it tougher than our grandparents and great-grandparents, who struggled to find work, sacrificed to keep their families going, and cut costs anyway they knew how. For many, this usually involved the grocery bill.

What follows, then, are a few food ideas from the olden days, gathered from a variety of articles, posts, and online accounts of the Depression. Please feel free to add your own elders’ methods in the comment section.

And now, in no particular order…

Don’t panic.
Sure, things were bad. Real bad. Bad enough that a quarter of all eligible Americans were out of work. Still, very, very few people starved during the Depression. Rural and Dust Bowl families had it the worst, and would often go hungry (see: The Grapes of Wrath), but it was never a matter of country-wide food supplies totally running out. According to one source, those earning less than $2 per week were still getting around 2500 calories per day. Even better, says author Harvey Levenstein, “there [was] no indication, in mortality and other statistics, of an overall deterioration in the health of the nation.” There may be tough times in the future, but ultimately, we’ll survive.

Don’t look to mainstream media for guidance.
During the Depression, lifestyle magazines tended to gloss over the fact that there WAS a Depression. In her book Fashionable Food: Seven Decades of Food Fads, author Sylvia Lovegren claims they “never mentioned the terrible plight of many of their readers and only occasionally ran a feature on economical meals.” While today’s mainstream magazines and television seem a bit more in tune with the times, they're still primarily for escapism. So, it remains up to the individual to seek out reliable information on his or her own.

Talk to your grandparents.
Quick, while they’re still around. When it comes to learning about the Depression, there’s no better resource than those who were there. Dial up Nana, send a letter to Pappy, and start your inquiries. Beyond the obvious tips and tricks you’ll receive, odds are they’ll enjoy the chance to connect, reminisce, and pass on the memories - even the not-so-good stuff.

Volunteer.
The worst of times tend to bring out the best in Americans, and it was no different in 1929. FoodTimeline.org asserts, “Soup kitchens … charitable organizations (religious groups, Ladies Aid Societies, Salvation Army, etc.), community service groups, government agencies, companies, and private individuals,” all pitched in to keep their neighbors from starving. In the age of Obama, we can do wonderful things by following their lead.

Share and share alike.
Church dinners, women’s clubs, and family get-togethers soared during the ‘30s, because they were easy, inexpensive ways of both entertaining and sharing food. “Hostesses gave luncheons, teas, and cozy Sunday Night Suppers around the chafing dish,” says Lovegren. Plus, “the Thirties also ushered in an era of women's clubs--whether dedicated to charitable activities, gardening, or the fine art of bridge.” The lesson: grab some friends and get a potluck going. You’ll have a stellar time and won’t even realize you’re saving cash.

Learn to support yourself now.
It was true then, and blogs like Wise Bread claim it’s still true today: “Pretty much anything is cheaper if you do it yourself, from home repair to cooking meals.” Feeding yourself healthfully and cheaply is a learned skill, and something that we, as a society, could brush up on a bit. Perhaps we could take a note from 89-year-old Rosalie Schnierle who reminisces in the Chicago Sun Times, "Everything was homemade. There was a lot of cooking. There was a lot of baking."

Save, preserve, and stock up.
A long, long time ago, in a galaxy far, far away, our rural brothers and sisters would pickle, jar, can, and preserve until the cows came home. (If, in fact, there were any cows left.) It’s a lost art these days, with most of us living in cities and suburbs. Still, we have the storage and technology to fill our pantries with frugal, long-lasting food to take us into the next season. And if you’re interested in the pickling and such? The skill can be reclaimed with a little research.

Concentrate on one-dish meals.
During the ‘30s, say the folks at Wessels Living History Farm, “home economists taught women how to stretch their food budget with casseroles and meals like creamed chipped beef on toast or waffles. Chili, macaroni and cheese, soups, and creamed chicken on biscuits were popular meals.” Comparatively inexpensive, one-dish dinners can pack in an entire meal’s worth of vitamins and minerals in … well, one dish. To quote Ms. Martha, it’s a good thing.

Love leftovers.
Back in the day, leftovers (provided there were any) were key components of the coming week’s meals. Mary MacVean of the LA Times states, “It was a time when leftovers were planned. A roast chicken -- for Jewish Shabbat or Sunday dinner -- lasted for days, as chicken with rice, chicken and dumplings, pot pie, stew or soup or salad.” Always keep it in mind: making big portions of every meal will ensure you eat for days after.

Embrace soups and starches.
As simply put by FoodTimeline.org, “Throughout time, in almost every culture and cuisine, soups and have been the primary foods consumed by people with not much money.” Frugal, stretchable, and easy to make, it’s the meal of choice for lean times. Bread, potatoes, and pasta exist along the same lines. For those in need, they’re lifesavers.

Do the best you can with what you’ve got.
Cheaper cuts of meat, simpler meal preparations, and creative combinations drove the cuisine of the early ‘30s. And while “baked bean sandwiches,” and “liver and bacon” (favorites of the U.S. Department of Agriculture) might not be particularly appealing, there are hundreds of recipe ideas and resources in the library and online for those who look.

And if all else fails …

Join the mob.
According to The New York Times, Al Capone’s soup kitchens fed hungry people better than any others of its day: "Three meals are served each day, including Sundays. Breakfast consists of coffee and a sweet roll, and dinner and supper of soup, bread and coffee, with a second or third helping permitted." This might be a good time to call Tony Soprano and ask if he’s recruiting.

Folks – ideas? Do tell.


*Photos and more extensive citations coming Thursday.*

The Practical Guide to Christmas Gifts for Foodies

As we saunter ever closer to the holiday season, more and more Gift Guide posts are popping up all over the internets. Generally, I dig these things, because

1. I need present ideas. Badly.
2. This year, most of the suggestions seem to be under $25. (Thanks, economy!)
3. Who knew the Buttered Toast Wallet even existed?

Sometimes, though … sometimes the suggestions can seem a tad impractical. Don’t get me wrong – adorable novelty items have their time and place. But if you’re looking to purchase a useful, pragmatic gift, $12.99 swizzle sticks may not be the way to go.

Instead of offering specific options, we at CHG present these utilitarian-but-still-tremendously-exciting guidelines. Readers, if you’d like to add or dispute anything, fire away in the comments! I’d love to hear your advice.

DON’T

…buy a piece of kitchen equipment with only one use. Chestnutters are cool-looking, no doubt, but they perform exactly two functions: 1) they slit chestnuts, and 2) they take up space in your kitchen. Instead of choosing an appliance someone will use once a year for ten minutes, consider a multi-purpose tool like a silicone cutting board, a decent pairing knife, or the all-important spatula. You can jazz ‘em up in different colors for fun, and your friend/mom/boss will still appreciate the sentiment.

…procure ANYTHING larger without consulting reviews first. From Target to Macys and beyond, most shopping websites offer consumer soundboards now. And it’s a good bet that if a product doesn’t score at least an 85% approval, it’s not worth a second look. This year, be on special lookout for ratings distributions, which are popping up all over the place on sites like Yelp and Amazon. Statistically, a cookbook with 149 five-star and 30 four-star ratings will probably yield better results than one with 89 five-star and 90 four-star ratings.

…grab something just because it’s on sale. Next time you get the chance, take a gander at the discount rack at Barnes & Noble. I guarantee at least one whole shelving unit will be comprised of poorly-selling cookbooks. While this may be tempting, remember: they’re usually discounted for a reason (i.e. they suck and/or are fairly useless). This goes double for larger appliances and space-sucking utensils. Sure, champagne pliers are a nice idea, and a bargain at 33% of their original cost, but … champagne pliers? WHAT?

…attempt holiday-themed kitchen equipment, unless someone is really, REALLY into the season. My friend the elementary school teacher has more reindeer mugs than anyone else on Earth, with the exception of her fellow elementary school teachers. (Side note: she’s a soda drinker.) If your Grandma’s goal in life is to own every Christmas platter ever made, be my guest and add to her collection. Otherwise, see DON’T #1.

…purchase foods that will derail a dieter. The stomach is a cruel master, and no one knows that better than the perpetual Weight Watcher. If your loved one is making an earnest effort to bring his/her poundage down, avoid adding to her woes with Godiva care packages. Fruit, popcorn, and jams are good alternatives.

…forget space restrictions. I’m speaking for all the apartment dwellers out there when I say, “Aunt Alice, I love you very much. But my kitchen is 8x8, and I can’t possibly fit any more breadmakers, waffle irons, or copies of Larousse Gastronomique without knocking down my neighbor’s wall. Please, THINK OF THE CHILDREN.”

…buy anything you can make yourself for 1/5th of the cost.
Citrus salt from an online gourmet: $6.29.
Citrus salt made in your kitchen: waaaaaaaaay less.

…purchase crap. Crap is like porn: it’s hard to describe, but you know it when you see it. Sure, inflatable toast might seem like a glorious flash of inspiration at the time, but ten seconds after its unwrapping, the hilarity is over. Then, all that’s left … is inflatable toast.

DO

…give to food-focused charities. In case your Roth IRA hasn’t told you (and HOLY COW mine has), the fiscal outlook hasn’t been too spiffy lately. Philanthropies need financial assistance more than ever, so why not make a donation in a family member’s name? Charity Navigator is a fantastic resource, as is CHG – we’ve been featuring food charities in our Thursday posts for more than a year now. (Search for “Organization of the Week,” quotes included).

…consider gently-used items. Extraordinarily frugal and much easier on the environment, already-owned appliances make excellent Christmas gifts. (In fact, it just took me ten seconds to find a $125 KitchenAid Stand Mixer on Craigslist, which is a $70 savings off the cheapest model’s sticker price.) Of course, if you’re uncomfortable with idea, purchasing refurbished kitchen equipment is a solid (albeit pricier) alternative.

…buy food the whole family can eat. Wine and chocolates are fun, but what’s five-year-old Sarah Jane gonna eat while mom and dad are dining on adult delectables? If you’re providing for a family, consider the kids. Again, fruit and popcorn are stellar edibles, but a little imagination can go a long, long way.

…try gift certificates to someone’s favorite restaurant or cooking school. Not only will you sate a loved one, but you’ll get them engaged in an activity. DOING stuff is always way better than HAVING stuff, and gift certificates can go a long way toward creating fun memories.

…make dinner. Instead of all the partaking in the all the kerfuffle surrounding Christmas, why not just cook a meal? Invite some friends, turn Band Aid up to 11, crack a few bottles of Sauvignon Blanc, and you’re good to go for the year. It’s all about the memories, man.

For more fabulously practical tips, check out any one of these fine CHG articles (writer-tested, reader-approved):

• Desert Island Gadgets
• The Do’s and Don’ts of Buying a Cookbook
• Finding Quality Kitchen Equipment on the Cheap
• Frugal Storage Solutions for the Small Kitchen
• Pantry of the Gods
• The Ultimate Guide to Kitchen Equipment

Readers – suggestions? Ideas? Questions? Comments? I’d love to hear.

(Photos courtesy of Cooperative Living, Oriental Trading, and Men's Health.)