The very first steamy bowl of black beans soup drenched in plenty of fresh lime topped with a dollop of sour cream started a love affair with black beans that has never stopped. There is something about a hearty bowl filled with satisfying creamy beans.

That's why it's a good idea to keep your pantry stocked with beans for fast and health salad toppings, dips, soup, side dish and Mexican favorites like tacos, burritos, quesadillas and enchiladas. Beans also happen to be inexpensive ingredient and are easy to enjoy right from the can after you rinse them well under cold water to clear away any starch clinging to the beans or that unwanted, metalic flavor. Some dinner-ready favorites include garbanzo, also called "chick peas", black beans, navy, kidney and pinto. They are a health smart and very high in fiber, which means loads of benefits including lowering cholesterol and keeping blood sugar stable -- helping to keep cravings at bay and even improve your mood. A half cup is about 100 calories and a pretty filling snack when enjoyed with a few whole grain tortilla chips, stirred into tomato salsa or drizzled with a low-cal salad dressing.

Black bean quesadillas can be a healthful meal too when you follow this Skinny Chef recipe.

If you're hiding inside when the weather really gets chilly, you will probably find yourself spending a lot more time in the warmth of your comforting kitchen. It's the prefect time to think ahead and go through those dusty kitchen cabinets to freshen up and use up leftovers.

Fridge
Do jars take up more space than fresh produce, dairy and meats? Wasting food is never a good idea, but remove that ancient jar of pickles or find a great use for half-used condiments. Have half a bottle of BBQ sauce floating around your fridge? Make a BBQ meatloaf for dinner tonight. I keep all my jars and bottles together, so I can see what I have at a quick glance, to avoid over-spending on items I'll only use once.

Like primary colors to a painter, fat, salt and acid are the essential ingredients chefs use to flavor their masterpiece meals. Many home cooks know how to use fat (either oil or butter) and salt of course, but they skip on the acid, things like vinegar for example.

If you love to cook, try going beyond plain white vinegar and experiment with white balsamic, sherry vinegar (not to be confused with sherry cooking wine), rice wine vinegar or dark rich balsamic. Each one has a unique flavor from slightly sweet to rich, and all can work wonders in stir-fries, one-pot meals and even desserts.

Consider vinegar a skinny staple, because it's low in calories and high in flavor, costs very little and stores well for months in your cupboard. Recent studies show that acetic acid, the main component of vinegar, may help control blood pressure, blood sugar levels and fat accumulation. Even better, its wonderful flavor is entirely versatile--with its tart tang capable of making a good recipe great.

One of the most popular questions I get on a regular basis from my readers is "I want to eat more vegetables, which ones should I eat and how do I get them into my meals fast?"

Spinach has a mild flavor, is the fastest vegetable to cook, needs no prep when you buy the pre-washed brands, and can be sprinkled, chopped and stirred into hundreds of dishes. When it comes to health, spinach is the super hero of the vegetable world. One cup is like a big dose of multivitamin goodness, including over 1000% vitamin K, 300% vitamin A, 80% manganese and 60% folate for your daily needs. That's why tender baby spinach is at the top on my weekly grocery list and lives year-round in my crisper drawer.

My favorite way to prepare it is plain -- just sautéed with garlic, but sometimes I like to switch things up based on the weather and what else I happen to have in my fridge. Today, I had one jalapeño and a piece of ginger, and here's the recipe that resulted.

Ginger is the base for this really aromatic chai tea. Hot, spicy and astringent, it adds a great deal of flavor to every beverage or dish, and the root can keep for weeks chilled in your vegetable drawer. Add it to scallions and garlic to make a flavorful base for any Asian dish, including stir-fries, soups and noodle dishes. Grate it into blended canned tomatoes for a gorgeous sauce to serve with chicken or fish.