EPISODE 321 Who could have guessed what would happen in the three weeks since I taped this show! I have learned my lesson, I had no idea that things would progress so quickly with the coronavirus. I apologize that I didn’t put this show out three weeks ago, but I figure the information contained in today’s episode may still help. Be prepared!
- Mac and Cheese or other box pasta mixes
- Ramen – cheapest noodles out there
- Pasta – multiple shapes
- Dry Cereals have a long shelf life. Also, consider hot cereals like oatmeal or grits.
- Sliced breads freeze moderately well – and make acceptable French toast or regular toast
- Granola bars
- Polenta (corn-based) in a shelf-stable tube – slice it and pan sauté for a wonderful starchy side dish
- Butter freezes well for up to a year, considering buying extra
- Eggs – can last 1-2 months safely in the fridge
- Liquid eggs for cooking in baked goods
- Dry milk powder or evaporated milk. (Not sweetened condensed, that’s just for baking.)
- Shelf-stable milk and milk substitutes, only if you will drink them later or use them in cooking
- Queso cheese sauce for flavor punches to Mexican flavored dishes
- Shelf-stable processed cheeses are great to cook with or to make sauces.
- Mixes for muffins, cupcakes, brownies, quick breads, cornbread, etc.
- All-Purpose Flour for those that want to bake goodies and make bread. Starter dough cultures can be kept in the fridge in case you run out of yeast.
- Pancake mix or Bisquik
- Baking powder, baking soda, salt, generally used spices (cinnamon, nutmeg, vanilla extract)
- Sugar, brown sugar, powdered sugar
- Chocolate chips and cocoa (if you like to cook)
- Coffee and tea.
- Canned juice (shelf space) or frozen juice concentrates (freezer space.)
- Soda, seltzer, and tonic water are all other shelf-stable beverages.
- Large bottle of olive and/or canola oil.
- Soy sauce (for all that rice)
- Assorted commonly used spices: garlic powder, onion flakes pepper, chili powder, Italian seasoning, and Old Bay, and cumin for all those beans
- Mayonnaise, Ketchup, and Mustard – all are shelf-stable until opened, then refrigerate
- Vinegar – apple cider and red wine are most versatile.
- Bouillon – chicken and beef
Fruits and Vegetables
- Dried or canned fruits
- Frozen and canned veggies – only if you’re going to eat them later
- Instant mashed potatoes or frozen potatoes (french fries or hash browns)
- Pasta and pizza sauces
- Canned tomatoes
- Jams and Jellies
- Buy onions now – dice and freeze in plastic bags if you plan to make hot dishes such as chili, soups, or stews
- Garlic or garlic powder
- Sun-dried tomatoes, roasted red peppers, and capers in jars – these are nice gourmet flavor boosters.
- Anchovy and tomato pastes add a huge savory boost to recipes and store easily on the shelf until opened, then refrigerate.
- Whole chickens – use this time to learn how to cut up a whole chicken. Or buy a variety of your favorite cut-up chicken and freeze until use. I save my chicken backs (collect 4 in a freezer bag) to make chicken and dumplings.
- Ground beef – casseroles, burgers, Shepard’s pie, spaghetti sauce, pizza, meatloaf, and meatballs.
- Consider any of your favorite meats and seafood after you consider what amount of freezer space you have. (Lamb, pork, beef, chicken, goat, venison, bison, fish, etc.)
- Sausage and Bacon freeze well and provide huge flavor in multiple dishes.
- Frozen shrimp (US if possible)
- Canned or dried beans for soups, hummus, bean dishes like baked beans
- Mung Beans to make sprouts – add a great crunch to sandwiches
- Nuts and Peanut Butter
- Canned meats like tuna, salmon, chicken, ham (Spam), beef stew, corned beef hash
- Canned or dehydrated soups
- Hand Soap
- Dish/dishwasher detergent
- Laundry Detergent
- Toilet Paper
- Paper Towels
- Pet food and treats
- Bottled Water
- Feminine products
- Medications (Tylenol, Advil, cold medicine & any other daily medication)
QUOTES BY DR. BRAY
“I can always find some leaves if I run out of TP but I’m going to want some food!”