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The recent
storms, hurricanes and power outages served to
remind me that it was high time to get ready for
kitchen disasters. No, not fallen soufflés — not
this time — what would I find in the cupboard in
case of an emergency? After checking the shelves
and throwing out things past their prime, and
not counting frozen foods, I found one can of
artichoke hearts, some instant rice, assorted
dried beans and a bag of dried mushrooms ... and
a very large winter squash.
If there is
such a thing as second-class food, I’m convinced
that it comes from cans — but in emergencies,
it’s canned food that keeps without
refrigeration, will not spoil until opened, and
sometimes contains extra water that might be in
short supply.
The very best
canned food, of course, is home canned but few
of us these days manage to stock the pantry
shelves or even think of preparing a root cellar
before winter comes on. Not a bad idea for next
year.
Before making
a list of canned goods, it’s a good idea to
check your basics: herbs, salt and pepper, olive
oil, flour, baking mix and honey; pastas, rice
and dried fruits have long shelf lives; dry
cereals, canned juice, evaporated canned milk,
dehydrated onions, mushrooms, celery; powdered
eggs; dry soup mixes, canned meats and seafood,
Parmesan cheese; and above all, plenty of water
in gallon containers.
Finding
recipes that consist almost entirely of canned
foods turned out to be a real challenge: cooking
without refrigeration, a daily supply of fresh
produce, a freezer full of meat and fish is not
the way we like to live, but in an emergency
it’s necessary to shift gears.
The first
thing that comes to mind is spaghetti with
canned sauce and Parmesan cheese. Next is
packaged macaroni and cheese dinners. There are
plenty of canned soups, vegetables, a few good
Chilis, Corned Beef Hash, as well as canned
chicken and the seafoods. Baked beans. Beef
stew. (You will note that emergency food tends
to be high in carbohydrates and short on
protein.) What can you make from canned food to
feed a family?
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Hoppin’ John
One of the
most nutritious combinations is rice and beans,
and canned black-eyed peas make it (almost) a
gourmet meal.
Six
slices bacon, chopped (the ready-cooked
variety)
Olive oil to sauté onion
2 cups chopped onion
1 large rib celery with leaves, chopped
2 cloves garlic, finely chopped
4 cups drained, cooked black eyed peas
1 cup raw long grain rice
1 bay leaf
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. Tabasco
Condiments:
Chopped red onion, chopped canned tomatoes,
olive oil, white wine vinegar.
Cook bacon
according to directions (or during power outage,
however you can.)
Add the onion
to the cooking oil and cook until onions are
limp. Add celery (dehydrated) and garlic
(canned), cook, stirring for 1 minute.
Add 5 cups of
water to the pan along with drained black-eyed
peas, rice, bay leaf, salt and pepper. Bring to
a gentle boil, reduce heat and cook covered
until both beans and rice are tender, about 20
minutes. Discard bay leaf.
Season with
Tabasco. Serve this sprinkled with bacon, pass
condiments at the table.
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You may
notice that your emergency list is beginning to
resemble “What To Take on a Camping Trip” or
“How To Stock a Boat.” Now you’re beginning to
get the idea. And while we’re making lists,
don’t forget the dogs and cats: their food is
easy to keep on hand. Just stock more of it.
Tuna and Cannellini Salad
1 6 oz.
can oil packed tuna
3 cups drained cooked cannellini or other
white beans
3/4 cup chopped red onion
1 Tbs. lemon juice
1 Tbs. white wine vinegar
2 tsp. chopped fresh oregano or 1/2 tsp.
dried
1/4 tsp. freshly ground pepper
3 Tbs. olive oil
1/2 cup chopped Italian parsley (dried)
Salt
Tomatoes (canned chunks)
Drain and
discard all but 1 Tbs. of oil from the tuna.
Combine the beans and chopped onion in a bowl.
Add the tuna with remaining oil, flake into
large chunks with a fork.
In a small
bowl, combine lemon juice, vinegar, oregano and
pepper. Whisk in the olive oil until blended.
Pour the
dressing over the salad and stir to combine.
Depending on conditions, refrigerate or keep
cool for one hour. When ready to serve, stir in
the parsley, serve surrounded by tomato pieces.
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When stocking canned foods, keep in mind that
there is a shelf life involved. Canned fruit
juice loses 25 percent of its vitamin C within a
year; canned asparagus fades to pale yellow
after about a year. Temperature is important: 67
degrees is better than a warm 85 degree kitchen.
Most vegetables should be stored no more than 6
months and a dry shelf is very important.
So buy a roll
of masking tape and a pen: Mark the date; paste
it on the can.
Check these
dates periodically and replenish when necessary.
Allene White lives in Brooklin. |
