As I sit here through the tropical storm’s torrential rain and winds, I am wondering what to make for our meals if our power goes out. I came up with a few ideas and hope they can help you during a time of no electricity. It’s important to remember that most produce – lettuce/greens, tomatoes, carrots, peppers, potatoes, apples, citrus, grapes, etc – does not need to be refrigerated. As long as it is stored in a cool, dark place, it will last for days for your emergency meals. That being said, salads are a great option. As long as the weather isn’t too bad, don’t forget about the grill either. Also, condiments such as mayonnaise, grated Parmesan cheese, jellies/jams that are normally kept in the fridge are safe to be used at room temperature.
Pantry Gazpacho
This flavorful cold/room temperature soup is made from easily stored canned and pantry ingredients so it can be made quickly during a power outage, etc.
Yield: Serves 5
Ingredients:
- 14 oz canned diced tomatoes, undrained
- 1 red onion, chopped
- 11 oz canned corn, drained
- 1 garlic clove, minced
- 1 T olive oil
- 1 T white wine vinegar
- 3 c vegetable juice (V8, etc)
- 6 oz canned tiny shrimp, drained
- 1 t dried parsley
- 1 c garlic croutons
Directions:
In a large glass bowl, combine all ingredients except croutons and mix gently. Cover and refrigerate for 4 hours to blend flavors or serve immediately at room temperature. Top with croutons before serving.
Peanut Butter Crunch Wraps
These wraps are full of protein, crunch, and sweetness – a perfect snack or part of a meal.
Yield: Serves 1
Ingredients:
- 1 whole wheat tortilla
- 4 T (or more) creamy or crunchy peanut butter
- 1 ½ T honey
- Sprinkling of dried fruits, nuts, seeds, granola
Directions:
Combine peanut butter and honey in small bowl. Add dried fruits, nuts, seeds, granola. Spread onto tortilla and wrap. Cut in half.
Salmon and Potato Salad
This salad would taste great in a sandwich, in a pita, or on a bed of lettuce/greens.
Yield: 4-6 servings
Ingredients:
- 2-14 oz cans cooked potatoes, drained
- 1 red bell pepper, chopped
- 1/2 red onion, minced
- 1-15 oz can (or pouch) salmon, drained
- 1/3 c extra virgin olive oil
- 1/4 c chopped fresh parsley or 1 T dried parsley
- 1/4 c apple cider vinegar
- 1/3 c finely chopped sweet or dill pickles
- 1/4 t hot pepper sauce
- 1/4 t salt
- ¼ t ground black pepper
- 1 t dried thyme leaves
Directions:
In large bowl, combine potatoes, red bell pepper, onion, and salmon. In small bowl, whisk together oil, parsley, vinegar, pickles, hot sauce, salt, pepper, and thyme. Pour over potato/salmon mixture and toss to coat. Serve immediately or cover and chill 2-4 hours
Tomato Salad
Yield: 4 Servings
Ingredients:
- 4 large tomatoes, preferably ripe or on-the-vine variety, chopped into bite-size chunks
- ½ c chopped celery
- ¼ c finely chopped green pepper
- 1 t dried basil
- ½ t dried parsley
- Balsamic vinegar
- Olive oil
- S & P
Directions:
Combine first five ingredients in bowl. Add a few drizzles of balsamic vinegar. Slowly pour in a little olive oil at a time, tasting as you go. Add more balsamic if you’d like. Season with salt and pepper to taste.
Black Forest No-Cook Dessert
This would be a delicious ending after a no-cook meal.
Yield: 3 Servings
Ingredients:
- 3 Store-bought brownies, cut into bite-size pieces
- 1 can cherry pie filling
- Chocolate sauce for drizzling
- ½ c chopped pecans, or other kind of nut
Directions:
Spoon cherry pie filling into bowls. Add brownie bites. Drizzle with chocolate sauce and finish with a sprinkling of nuts.
*I also came across this very thorough hurricane shopping list, from the county we live in. I thought I’d share!*
Seasoned with Love 