A look at this month’s Eat Well, Spend Less series on emergency preparedness and making a menu from it.
This month we’re talking about emergency preparedness. Interestingly enough, I’m having my own bit of a faux emergency this week, trying to keep dinners as quick and simple as possible as I finish up work on my first book (more on that later).
I laid the groundwork for the beauty of whole grains with my post, looking at what a whole grain is, how to store it, cook it and recipes you could make with them. My current favorite is quinoa, which is not truly a cereal but a pseudocereal, only acting like one. It cooks up quick, and I love quinoa’s versatility in the kitchen at all times of day.
Aimee shares five different ways to prepare lentils, as well as cover the nutritional information, their frugality and a gorgeous recipe for Green Lentil Soup with Coconut Milk and Curry from Super Natural Every Day, which I am a huge fan of.
Katie shares five ways to work with beans. Whether you’re buying canned or dry beans, they’re a great source of protein and an essential to keep in your pantry and have on hand.
Closely related to whole grains (made from them, in fact) is pasta. Mandi shares her go-to meals, which are perfect when you’re snowed in or can make a campfire or use a camp stove to boil water.
Amy over at Kingdom First Mom shares her essentials to keep on hand in the pantry at all times. Things like peanut butter, granola bars and nuts that pack plenty of protein, store well and can be snacked on while you wait for the power to come on are great to have on hand.
Do you ever feel like you have nothing to eat even though your pantry, fridge and freezer are all full? I can admit to being there almost weekly. Jessica shares a few ways to make sure you’re eating the food you have on hand.
It should be no surprise that Katie covered the basics in detail. This is a great where-to-start post if you’re thinking of how to make sure your basic needs are met if you find yourself without electricity, running water or a way to run to the store for a few days. A great reference for people who may be affected by hurricanes, tornadoes, earthquakes or snowstorms.
Tammy covers the process of stocking up. If you’re looking to create a store of food in the pantry or freezer, she has tips to help you decide what to store, when to buy it and how to store it.
This week’s menu is inspired by our Eat Well, Spend Less series, and it’s all eating from the pantry, garden and freezer. No grocery shopping required if you’re well stocked.
The Preparation Shortcuts:
1. Make a whole chicken to shred for Thursday’s soup on Tuesday.
2. If you’re making dry beans rather than canned, you can make your beans in advance for the white bean chicken chili and use the same variety in Wednesday’s burritos.
3. Make your own flour tortillas and fry or bake them crisp for chips to accompany Thursday’s soup.
4. Make extra rice on Wednesday for Friday’s fried rice meal.
Pantry, Garden and Freezer Items:
chicken or vegetable broth
Last week from Food for My Family:
Honey-Sesame Dressing and Asian Chicken Salad
Is Your Child Eating Their School Lunch?
Healthy Alternatives to Childhood Favorites
10 Cute and Creative School Snacks
10 Cocktails and What They Say About You
Tailgating with Barbecued Bloody Marys
Passing on Family Traditions Through Food
Kitchen Organization Means More Time for You