06 May Your Emergency Food Cupboard
What’s there to eat if you can’t get out to the grocery store? The Basic Shelf Cookbook from the Canadian Public Health Association is a practical guide to nutritious, simple meals. It’s also useful for people who are learning to cook. The following list is a slightly condensed version of their basic ingredients, which keep well if stored properly.
Grain products
(store in tightly sealed jars or plastic containers)
Rice (white, brown) and grains
Pastas (white, whole wheat)
Bread crumbs
Vegetables & fruits
Carrots (keep in refrigerator)
Onions (keep in a cool, dark place)
Potatoes (keep cool and dark, away from onions)
Tomato paste
Canned vegetables
Canned vegetable soups (e.g. mushroom, tomato)
Canned fruit
Meat alternatives
Canned beans, peas and lentils
Dried beans, peas and lentils (store in tightly sealed containers; keep cool and dry)
Peanut butter
Canned light tuna
Milk & alternatives
Skim milk powder (store in a cool, dry place)
Fats & oils
Soft, non-hydrogenated margarine
Vegetable oil
Seasonings
Salt and pepper
Bouillon cubes or stock – beef, chicken, vegetable
Dry mustard
Garlic powder
Ketchup
Soy sauce
Vinegar
Worcestershire sauce
Dried herbs (e.g. basil, oregano, thyme, etc.)
Spices (e.g. paprika, cinnamon, chili powder, etc.)
Baking ingredients
(Perhaps not so much an emergency food, but an important source of pleasure!) (Keep in containers in a cool, clean, dry place.)
Flour (all purpose, whole wheat)
Sugar (white, brown)
Baking powder
Baking soda
Corn starch
Raisins
Rolled oats
Vanilla extract (artificial)
Basic Shelf Cookbook
The beauty of this cookbook is that all the recipes reflect the basic shelf ingredients. If one or two other ingredients is needed for a recipe, they are noted at the top of the recipe. For example, the list of ingredients for Broccoli and Mushroom Gratin lists Basic Shelf + Broccoli.
You can purchase the cookbook on-line at http://publications.cpha.ca/products/3-1bk04220 ,
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