Wednesday, September 6, 2017

Hurricane Prep: Food Checklist

Contemplating natural disasters like hurricanes and wildfires may suppress your appetite, but we must eat to live, and gathering food supplies is an important part of being prepared to survive catastrophic events.

We have the benefit of early warning systems for many natural disasters, and most of us have the option to stock up well beforehand too—yet many of us don’t, despite knowing how mobbed grocery stores will get when trouble is on the way. You don’t have to take it to doomsday prepper levels, but it’s a good idea to have some essentials on hand just in case the worst does come to pass. Even if you’re short on space, you can find a corner of your closet or room under your bed for a small box or bag of emergency supplies and rations.

You should have a first aid kit, of course, and material supplies like flashlights, extra batteries, a utility knife, hand sanitizer, and so on. Here’s a full list of things to pack in advance. It doesn’t hurt to have a portable charger for your phone, and there are even mobile apps that are helpful to install on it ahead of time.

As for your food stores, you want to focus on nutritious, high-protein items that don’t require cooking or refrigeration, and while canned items fit that bill, it’s good to have lighter options you can carry too in case you need to leave your home. Here’s a list of suggested staples to keep on hand, whether you’re expecting a natural disaster or not. Better to be as safe and as ready as you can be.

Bottled Water + Water Filtration Device

You can last a long time without food if you absolutely have to, but water is essential. While it’s smart to keep a big supply on hand in the form of bottled water, if you end up needing to leave most of your things behind, make sure you have a water filtration device with you when you go. Be sure to check the directions well ahead of time to make sure it’s ready to use when you need it, too. Remember that you might need water for sanitation as well, and for your pets if you have them.

Coffee and/or Tea

If you’re used to your daily cuppa, it’s a good idea to stock instant versions of coffee and/or tea; caffeine withdrawal won’t help you in a tough situation, and being able to enjoy a little bit of routine amid upheaval helps you feel better too. If you won’t have a way of heating your water (maybe get some solid fuel cubes in advance), you may be even more disgruntled by the prospect of cold brew, but in that case, you could always try caffeinated gum instead.

Canned Tuna, Salmon, Sardines, Chicken, Ham

Canned meat or fish lasts a long time, and can be eaten by itself for a quick hit of protein, or mixed with some of your other staples. You might want to buy lower sodium versions since they’re healthier and also won’t make you quite as thirsty—and pop tops when you can, in case you lose track of your can opener. In the same vein of thinking ahead, when you come across those little condiment packets in restaurants, you may as well grab a handful and add them to your stores, so you can inject some extra flavor even in dire circumstances. They’re little and light, so you can carry them with you without taking up much space.

Peanut Butter

A classic protein powerhouse, peanut butter can last a long time on the shelf, even once it’s opened (three months under optimal conditions).

Crackers or Crispbread

While a loaf of bread is good to have around as a vehicle for other foods, crackers or crispbread will last a lot longer and be more portable.

MREs

While they may be a last resort, MREs and freeze dried meals intended for backpackers are perfect to store away in case of emergency. Some companies provide literal buckets full of just-add-water meal options, which helps take the stress out of figuring what to buy, at least.

Cereal and Granola

Dried cereal and granola are good lightweight snacks you can tote along with you, but choose whole grain and low sugar options to maximize the nutritional value, which is also important to consider.

Dried Fruit

The shelf life for some fresh fruit, like apples and oranges, is quite long, but a lot of other produce is rather delicate and not great for storing, so dried fruit is a good choice in an emergency. Raisins, pineapples, figs, mangoes—you can buy pretty much any fruit in dried form (and do it especially economically from bulk food sections), and they’re great to have on hand for on-the-go energy.

Dehydrated Vegetables

Canned vegetables are a great choice for your pantry and will be much appreciated in an emergency, but if you need to take food with you, dehydrated produce is a lot lighter and easier to pack.

Powdered or Shelf-Stable Milk

Both conventional and non-dairy milk can be found canned or boxed, hence not requiring refrigeration. The powdered variety will be more portable, but requires water to reconstitute, so plan accordingly.

Beans

Canned beans are healthy and hearty and suitable to eat alone, or mix with other ingredients. If you purchase precooked beans in pouches, they’ll be easier to pack should you need to leave home, and while they may be best warmed up, they don’t require any additional cooking.

Precooked Rice

Similarly, precooked rice can come in handy if you find yourself without a way to boil water. You don’t have to heat it at all in order to eat it.

Nuts

Nuts provide protein and healthy fats on the move or otherwise. Trail mix is another option, though you’d be best served staying away from ones with high levels of sugar and preservatives.

Protein Bars

Lightweight, easy to pack, and quite healthy if you buy the right kind, protein bars are a no-brainer for your bug out bag.

Chocolate

Chocolate has historically been a part of military rations, but the kind designed to give soldiers a quick energy boost is not quite the same variety you’ll find in the candy bar aisle. Still, chocolate can also be good for morale, and you should plan to give yourself whatever comfort you can, so stash a few fancy bars in your emergency rations.

Pet Food

Not for you to eat (although if you’re entirely out of other options, you certainly could), but if you have pets, you’ll want to make sure they’re well supplied too. It’s a good idea to have extra portions of their accustomed food on hand just in case; even if you can find them food in a pinch, if you switch their normal formula abruptly, it could cause gastrointestinal upset, which is the last thing either of you needs in an already stressful situation.

Perishables

If you’re sheltering in place and it looks like you might lose power, or if you have enough time to safely prep food before evacuating, cook your perishables in advance—hard boil your eggs, grill or sauté your meats, steam or roast your fresh vegetables, and eat those foods first. Then turn to your shelf-stable options, and hang in there as best you can.



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Nut-Thins Grab-and-Go

A crispy, crunchy baked rice cracker made with the goodness of California-grown Blue Diamond almonds, the new grab-and-go Nut-Thins are rolling out at select 7-Eleven locations and other convenience stores nationwide.

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Popsicle-Tarts

By inserting a popsicle stick and dropping the thermometer a few dozen degrees, consumers can create a new taste sensation. 

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Online Organic Grains

Organicgrains.com boasts one of the largest catalogs of organic grains on the web and offers products ranging from 1 lb. to 5 lbs. in size. The site also includes a myriad of recipes.

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Eggs en Meurette (Poached Eggs in Red Wine Sauce)

Eggs en Meurette (Poached Eggs in Red Wine Sauce)
Eggs en meurette is a classic Burgundian dish of poached eggs in a rich and flavorful red wine sauce. It's a lot like beef bourguignon or coq au vin, just without the beef or chicken, and a lot quicker and easier. Get Recipe!


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Cheap Ingredients, Gourmet Dishes: 10 Easy Recipes

slow cooker french onion soup

It’s okay, you can admit it. We all have one. You know, an easy, go-to dish that you fall back on when exhaustion is high and funds are low. I call mine “Poor Girl Pasta.” And even though it only requires a couple bare minimum essential ingredients, stuff I always keep on hand—dried spaghetti, olive oil, garlic, Parmesan, salt, and red pepper flakes—it doesn’t at all taste like a last resort. The trick to giving the dish its gourmet edge is making the most out of what’s in there. So in this case, mixing in roasted rather than raw garlic to give an extra layer of depth and richness. It’s so good I make it even when I haven’t spent all my grocery budget on wine.

If you’re looking to add to your repertoire of gourmet dishes on a shoestring budget, these 10 easy recipes should give you plenty to play around with in the kitchen.

Perfect French Omelette

perfect french omelette

The Pastiche

When it comes down to it, pricey ingredients ain’t got nothin’ on good technique. Take the iconic French omelette, for example. With no fancy toppings to hide behind—just a little cream, butter, herbs, salt and pepper—it still manages to be the most luxurious omelette-eating experience you’ll ever have. The secret, as they say, is all in the wrist. Quickly shimmying the whisked eggs over high heat creates a soft, just-set texture that gives the rolled omelette a decadent, ultra-creamy quality. Pure classe, ladies and gentlemen, pure classe. Get the recipe.

Cacio e Pepe Pasta

cacio e pepe pasta

Chowhound

I expect anyone with the good, smart-budget sense to keep a box of dried spaghetti on-hand to have this classic Roman dish in their back pocket. But for the uninitiated, let me break it down: Four basic ingredients and just a couple minutes of your time will reward you with a buttery, cheesy, salt and pepper-flecked showstopper pasta. Supporting characters be damned, this here is the little black dress of spaghetti and it’s glam AF. Get our Cacio e Pepe Pasta recipe.

Zucchini Rice and Cheese Gratin

zucchinie rice and cheese gratin

Smitten Kitchen

Sure, plain white rice and zucchini are pretty “vanilla” as far as ingredients go. But I’d prefer to be glass-half-full about it and call them “versatile” instead; a blank canvas for all kinds of flavor. (Plus they won’t leave your wallet half-empty, either.) In this much-simplified adaptation of a classic Julia Child recipe, the two are combined with salty, savory Parmesan cheese, garlic, onion, and a little salt and pepper to create a heartily satisfying dish. Get the recipe.

Panzanella

panzanella bread salad

Chowhound

Turns out that forgotten loaf of slightly stale, day-old bread sitting in the cupboard hasn’t missed its chance at culinary glory after all. It just takes some bright, zesty lemon-garlic vinaigrette, and fresh additions like tomatoes, basil, slices of crunchy cuke, and tangy red onion to breathe new life into the torn chunks of past-its-prime Italian bread. This dish isn’t about having to eat leftovers, it’s about craving them. Get our Panzanella recipe.

Spicy Yogurt Chicken

spicy yogurt chicken skewers

Chowhound

A technique often used in Indian cuisine, marinating chicken in yogurt not only adds flavor and acidity to the profile, but also helps tenderize the meat. Raid the spice cabinet for powerful, punchy players like paprika, cumin, and cayenne, and you’ve got everything you need to transform basic, boring chicken thighs into a “wow”-worthy entree. Get our Spicy Yogurt Chicken recipe.

Chuck Eye Steak with Chili-Herb Butter

This American Plate

When it comes to the butcher shop, we have a bit of a tunnel vision problem. Our eyes seem to be almost involuntarily drawn to the sexier (pricier) prime cuts. But budget-minded cooks are wise to remember what savvy chefs and industry pros have been urging us for years: The cheap cuts can be just as delicious. Take chuck beef, for example. Usually relegated to the grinder for a future in burgers or chili, when left as a steak, it fills in as a damn fine understudy for a ribeye. Give it a good, hard sear, baste it in lots of butter, and treat yourself to a steakhouse-quality experience at a fraction of the cost. Get the recipe.

Pasta e Fagioli

This rich, warming soup may be considered Italian peasant food, but as far as I’m concerned, white beans, tomato paste, and dried pasta have never tasted more sophisticated. The optimistically ambitious cook in me wants to recommend putting in the extra work and using dried cannellini beans, but the I-don’t-have-time-for-that realist has to admit that the canned stuff works perfectly well too. Besides, the more low-brow the ingredients, the more impressive the high-brow quality and taste of the dish is. Get our Pasta e Fagioli recipe.

Chicken Ramen Stir-Fry

chicken ramen stir fry

Inquiring Chef

In my college and subsequent “experience over salary” early working years, instant ramen was a last resort. Now, I see it more as a budget-conscious jumping off point. Once you’ve tossed the sodium-dense seasoning packets aside, the noodles can be used to make everything from mac and cheese to a cold salad with veggies, or even simply just a better-tasting, doctored-up bowl of ramen. But my favorite thrifty application for ramen noodles is a quick stir-fry. This one here features grilled chicken, broccoli, and an easy umami-rich homemade sauce and comes together in under 30 minutes. Get the recipe.

Crockpot French Onion Soup

slow cooker french onion soup

How Sweet Eats

Yellow onions are about as cheap as cheap produce gets, so they’re a no-brainer item to reach for when you want to keep meal cost low. And in this French bistro classic, the often-overshadowed onion really gets a chance to take center stage and flex its flavor muscles. For the patient, set-it-and-forget-it kind of cook, this slow-cooker variation gets bonus points for eliminating the usual, somewhat time-consuming step of having to babysit the caramelizing onions. Get the recipe.

15-Minute Doughnut Holes

easy donut holes

Cooking Classy

I find that if I’m not careful, making dessert can quickly drift to the dark side. Either becoming too expensive, or complicated, or time-consuming (or worse, all of the above). But that’s not say to that there aren’t plenty of desserts that taste like a lot of work but don’t require it. These easy cinnamon-sugar doughnuts, for example, require nothing more than a couple basic pantry staples and a couple minutes of your time. Get the recipe.



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How to Make Your Own Cake Mix

Boxed cake mix is no stranger to the modern American home—from funfetti to red velvet, cake mixes have been a staple in kitchen cupboards since the late 1930s. Developed as a solution to wartime rationing, cake mixes have a long history of love for its easy directions and reliable results. Today, many cake mixes contain the basic recipe from its original conception, but many stabilizers and preservatives are now included to extend shelf life and meet grocery standards. In order to avoid the extra junk, making your own cake mix is super simple. When you need a shortcut, simply mix with a few wet ingredients and bake—watch your back, Betty Crocker!

History

Credited to John D. Duff in 1929, the invention of the cake mix stemmed from a surplus in molasses in which Duff figured out how to dehydrate the sugar and then turn it into a gingerbread mix. Made up of flour, powdered eggs, sugar, and leavening agents, cake mixes became a popular pantry item in the 1930s. When sales slowed after World War II, developers realized that if they required the addition of a fresh egg to the recipe, housewives would feel more ownership of the final product and buy more. Today, cake mixes span many traditional cakes, trendy colors, and futuristic flavors.

Recipe (courtesy of I Am Baker)

2 3/4 cups flour

1 3/4 cups superfine sugar*

2 teaspoons baking powder

3/4 teaspoon salt

1. Mix all ingredients together and store in an airtight container. Sift before using.

2. When ready to prepare, cream 3/4 cup unsalted butter. Add 5 egg whites, one at a time, until mixed. Add 1 cup milk and 2 teaspoons vanilla and 1/2 teaspoon almond extract. Mix in the dry ingredients. Pour batter into 2 8-inch round pans.

3. Bake at 325-350°F for 20-30 minutes.

*Make your own superfine sugar by processing cane sugar in a blender for a few seconds. Or, you can purchase superfine sugar in many gourmet grocery stores.

Tips

Every time you use your homemade cake mix, be sure sure to sift all of the ingredients, as some may have settled into the bottom over time. Without sifting first, you may get unreliable results from an unbalanced flour base.

Chocolate Cake Mix

homemade chocolate cake mix

Simply Scratch

Are you forever craving chocolate? Include cocoa powder in your mix for a rich, chocolatey cake. Get the recipe.

Yellow Cake Mix

homemade yellow cake mix

Don’t Waste The Crumbs

Craving that buttery sheet cake, without all the extra work? Stock this simple DIY for yellow cake mix (plus gluten free options!) in your pantry for when the craving hits. Get the recipe.

Funfetti Cake Mix

homemade funfetti cake mix

Ari’s Menu

Are you totally into the ‘80s classic recipe, minus all the extra mystery ingredients? Make your own confetti cake mix by including white whole wheat flour and organic sprinkles, if you please. Get the recipe.



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How to Make Easy Refrigerator Pickles

Refrigerator Pickles

Pickle chips are essential for hamburgers and sandwiches. Did you know that you can easily make them yourself at home?

With this method for refrigerator pickles, you don’t need to get out the canning equipment or have any special pickling know-how.

They’re made with a simple brine and pickle in just 24 hours right in the fridge. They’ll keep for up to a month — if they last that long!

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Steviva: Ready to Go!

Steviva Ingredients will use Supply Side West, Booth #C130, to showcase its new HiPro® Ice Cream Dry Mix, a very timely new product introduction for the dairy industry. The Supply Side West exhibition will be September 27-28, at Mandalay Bay in Las Vegas. 

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Frutarom: Clean Label Red

In response to the growing demands for vegan eating, Frutarom Natural Colors Business Unit launches Bright’n Free Red Rosy, a clean-label, all natural red color line for plant-based meat analogs.

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Favorite Products: July 2017

Enjoy Life Foods Baked Chewy Bars are made with simple ingredients, featuring real inclusions and a proprietary Pure Life Balanced Dry Blend™.

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Chicken Pot Pie With Buttermilk Biscuit Topping

Chicken Pot Pie With Buttermilk Biscuit Topping
Topping a chicken pot pie with biscuit dough results in an amazing combination of textures: fluffy, crusty biscuits and creamy chicken filling. The tangy buttermilk biscuits also provide more heft to the dish, making it feel heartier. Get Recipe!


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Individual Double-Crusted Chicken Pot Pies

Individual Double-Crusted Chicken Pot Pies
This is the double-crusted chicken pot pie I grew up with, based on my mother's recipe and updated with Daniel's techniques for cold-poached chicken and basic chicken stock. The result is a super-concentrated broth for the filling, with tender chunks of chicken that stay juicy even after baking. Get Recipe!


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IFI Gourmet Bussy Wafers

The wafer products use top quality ingredients that are all natural with no preservatives or coloring and are GMO-free.

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Organic Wine in Aluminum Cans

Tiamo is an innovative and modern brand produced sustainably from organic grapes, a match for the canned wine format that promotes common sustainable attributes.

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