When Tornadoes Hit--Staying Gluten Free in an Emergency

I receive a weekly gluten free online newsletter.  With permission, I share last Friday's (April 29, 2011) newsletter.  Although she is speaking specifically of gluten free foods, it all applies to everyone, regardless of what we typically eat.

 

Staying Gluten Free in an Emergency

 

Yesterday my husband and I drove through the community of Phil Campbell Alabama.  An enormous tornado whipped through that town Wednesday afternoon and miles and miles of homes were completely destroyed.  We didn't even realize that we were getting close to the town as we drove because all of the physical landmarks were completely gone.  Homeowners stood by the road looking at a landscape of debris trying to figure out what to do next. And unfortunately, the same sort of scene could be found throughout Alabama yesterday.

 

Our house did not sustain any damage - a tornado went by in the air early Wednesday morning while we were asleep and a tree fell to within feet of our home.  As I saw the destruction yesterday and read more coverage online, I began to think about whether our pantry reserves are large enough and whether we were prepared to obtain and cook gluten free food during an extended emergency period.  Unfortunately, the answers were "No" and "No".

 

Here are a few lessons learned from our experience.

 

Lesson #1:  Having cash on hand is essential.  We use debit cards or online banking for 99% of our transactions.  However, when the power is out debit cards and online banking are useless.  And unless your bank has a generator you won't be able to get cash from the bank or ATM.  We ate breakfast at Waffle House on Wednesday morning (beware cross-contact from the grill) and they let us leave a check until we were able to get cash from an ATM and come back and pay our bill.

 

Lesson #2:  Food preservation requires planning.  I was pleased that we were able to salvage most of the food in our refrigerator and freezer. We have one large cooler and I packed it full with frozen fruits and vegetables and the refrigerator perishables.  There was enough frozen food that we didn't need (or have room for) ice, but everything kept cool for two days. 

 

In the past we've stored lots of food in an upright freezer. I'm not longer a fan of this because there is the potential to lose so much food in a power outage.  Unless a generator is available, I think canned food storage is the way to go for food stores that cannot be consumed within 48 hours.

 

Lesson #3: Heat is required to cook. We ended up leaving Birmingham and going to my parent's farmhouse because they have a gas stove.  We knew that the power might be out there, but at least we'd be able to cook easily.  (Little did we know that the tornado devastation near the farmhouse was much worse than what we had at home). 

If that hadn't been available, then we would have needed to cook on the grill. I've done some grill cooking in pots, but not much. It's something that I plan to practice.Perhaps it wouldn't be a bad idea to have a gas campstove available for emergencies. If none of these are an option, then I think it would be good to keep produce on hand that keeps well.  We ate a good bit of salad and fresh fruit while the power was out.

 

Lesson #4: A stash of GF convenience foods will keep you sane.  I don't keep a lot of GF processed foods on hand. We're not eating a lot of grain-based foods right now, and when we do I generally make it by hand.  That being said, I was very grateful for my Mom's stash of GF food that she keeps at the farm.  It was so helpful to be able to whip up a batch of GF pancakes for the kids on Thursday morning (Thank you, Betty Crocker and Mom).  

 

John and I talk a good bit about gluten free food stashes in our ebook, The Gluten Free Survival Guide.  After the past two days, I think we need to restock the food stash in the Yukon.  Cheetos, nuts, juice boxes, and bottled water go a long way towards keeping everyone happy if you need to drive out of a disaster area. (On that note, I'm also thinking that I'd like to keep more gas in the Yukon)

 

Lesson #5: Be prepared for the long-haul Between my pantry and the food Mom had left at the farm, I was able to cook very good meals without doing any shopping for two days. However, if we had been without power for a longer period, then we would have been having some very strange meals and run out of food pretty quickly.  Some communities in Alabama will not have power for at least a week (the main transmission lines in many areas of the state were destroyed).  Ice storms in the winter can knock out the power for two - three weeks. 

 

Based on my experience this week I can count on frozen food for 2 days refrigerator food for 2 - 3 days, fresh produce for 2 - 5 days, and canned food indefinitely.

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Peanut Butter Chocolate Chip Cookies

 

I've sent this recipe out before, but it's such a good one.  Only 4 ingredients, and it's stuff that you usually have around the house. As long as you have a gas stove (or can figure out how to bake over a grill), then this cookies will go a long way towards cheering you up.

 

1 c. sugar
1 c. peanut butter
1 large egg

1/4 - 1/2 c. chocolate chips

 

Mix sugar, peanut butter and egg together until thoroughly combined. Stir in chocolate chips and refrigerate for 15 minutes. Drop spoonfuls of cookie dough onto a baking sheet. If you put plenty of space between them then they are less likely to run together.Bake at 350 for approximately 15 minutes (but it may take more).  The will be slightly browned, but still soft when they are done.  Let them cool for a few minutes before removing them from the bakings sheet and they will harden up a bit. 

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Hopefully we'll be back to a somewhat normal schedule next week. We are having a huge yard sale this weekend to sell all of the stuff that we won't be taking with us when we move. It's been amazing to see how much stuff we've put into the garage and haven't missed at all.  However, due to the two days that were lost due to power outages, John and I have a ton of work to do tonight to get everything ready.

Cinnamon Rolls

pretty cute, huh?

they stuck together

this one turned out pretty nice

I found this idea on Frieda Loves Bread.  Mine didn't turn out as well as hers.  Part of the problem was because I put the rolls too close together in the pan, so they stuck together as they raised.  Anyway, I used the dough recipe from King Arthur Flour, and then just used a whole bunch of melted butter, cinnamon, granulated sugar, brown sugar, and raisins in the filling.  And of course I put cream cheese frosting on top.  Yum!

Houston Gingerbread

This is probably my favorite Christmas goody.

Houston Gingerbread

Printable Version
 

2 cups flour

1 Tbs unsweetened cocoa

2 tsp baking soda

2 tsp ground cinnamon

1 1/2 tsp ground ginger

1/4 tsp ground nutmeg

1 cup sugar

1/2 cup butter, softened

2 eggs, separated

1 cup molasses

1 cup buttermilk

Old Fashioned Lemon Sauce, if desired

Whipped cream, if desired

Preheat oven to 375°.  Grease and flour bottom and sides of 13x9x2 inch baking pan.  Combine flour, cocoa, soda, cinnamon, ginger, and nutmeg in a bowl.  Set aside.  Cream butter and sugar together until light and fluffy.  Add egg yolks, one at a time, followed by molasses.  Add about 1/2 cup flour mixture, and mix well.  Beat in about 1/4 cup buttermilk.  Repeat three times, alternating 1/2 cup of flour mixture with 1/4 cup of buttermilk, and beat well after each addition.  In a separate bowl, beat egg whites with an electric beater until stiff enough to stand in unwavering peaks when the beater is lifted from the bowl.  With a rubber spatula, scoop the egg whites over the batter and fold them the eggs into the batter gently but thoroughly.  Pour the batter into the prepared pan.  Bake for about 25 minutes, or until a toothpick inserted in the center of the gingerbread comes out clean.  Remove the gingerbread from the oven and let cool completely before cutting and serving.  Serve with Old Fashioned Lemon Sauce and whipped cream.

Old Fashioned Lemon Sauce

1 cup sugar

1 egg, well beaten

3 Tbs lemon juice

1/2 cup butter

3/4 tsp grated lemon peel

Combine all ingredients in medium sauce pan.  Heat to boil over medium heat, stirring constantly.  Serve warm.

Mexican Bridal Cakes

Here's another one of my mother in-law's recipes. (I have to make my husband's favorite recipes, you know.) They're a little scary to make the first time. The dough will be crumbly. That's okay. You will have to work with the dough to make balls. That's okay. Just relax. They'll be good.

 Mexican Bridal Cakes

Printable version

1 cup butter, softened
3/4 cup sugar
1 tsp vanilla
2 cups flour
1 cup pecans, very finely chopped (a food processor works well for this)
dash salt
2 cups powdered sugar

Mix all ingredients, except powdered sugar, together until mixed well and crumbly.  Make tiny balls (about the size of a large marble) and place on ungreased cookie sheet.  Bake in a preheated oven at 325° for 20 minutes, or until the bottoms of the cookies are light brown.  Pour powdered sugar in gallon-size Ziploc bag, set aside.  Transfer cooked cookies on cooling rack.  When cookies are almost cool, place in bag with powdered sugar, a few at a time.  Shake to cover cookies in powdered sugar.

Date Balls

'Tis the season for making lots of treats.  So I'm going to post a few of my favorites over the next couple of weeks. 

My mother-in-law makes these date balls every Christmas, and I just love them.

Date Balls

Printable Version

1/2 cup melted butter (cooled)

1 beaten egg

1/2 cup sugar

1/2 pound chopped dates (1 3/8 cup)

1 tsp vanilla

2 cups rice krispies

1/2 cup finely chopped pecans

grated coconut

Mix butter, egg, and sugar together in a small bowl.  Pour into frying pan, along with dates, and heat for 10 minutes, stirring constantly.  Remove from heat.  Add vanilla, rice krispies, and nuts.  Roll into small balls, with buttered hands, then roll in coconut.

Pie Crust

Here we are less than a week before Thanksgiving, and I still haven't posted my favorite pie crust recipe. I got this recipe from a friend, and works out great every time. I have not had success with this recipe when the crust needs to be baked prior to adding the filling (such as for a cream pie). I like to use this recipe for baked pie crusts.

Pie Crust

Printable version

2 cups flour (I have used up to ½ cup wheat flour successfully)
1 tsp salt
1 cup butter (not margarine)
½ cup ice water
1 egg yolk, beaten and mixed with 1 Tbsp. water (if making something with a top crust)

Mix flour and salt together in a bowl. Cut the butter into the flour using two knives or a pastry blender, until the butter bits are the size of peas. Add ice water, starting with a few tablespoons and adding more as needed to moisten all the dough. (If you are using whole wheat flour, you may need to use a little extra water.) Stir with a fork until mixture forms a loose ball. Divide dough in half and make two equal patties. Roll one ball of dough out on a lightly floured surface into a large enough circle to fit in your pie plate. Place crust into pie plate and trim the edges with a knife. Roll out second pie crust in the same way. Place prepared filling into the pie and put top crust on. Trim edges and seal using your fingers to pinch, or a fork dipped in flour. Cut vents in top crust. Brush egg yolk over the top. If making a sweet pie, sprinkle with cinnamon and sugar, if desired. Bake according to pie recipe directions.

Black Bottom Cake

Black Bottom Cake

Printable Version

8 oz. package cream cheese, softened
1 egg
1/3 cup sugar
1/8 tsp salt
6 oz. chocolate chips
1 package chocolate cake mix

Combine cream cheese, egg, sugar, and salt together; mix until well blended. Mix in chocolate chips and set aside. Prepare cake mix according to package directions.
To make cupcakes: Fill paper cupcake liners 1/3 full with cake batter. Top with heaping teaspoons of cream cheese mixture. Bake 30-35 minute, in preheated 350° oven.
To make 9x13 cake: Pour cake batter into greased 9x13 pan. Dot the top with cream cheese mixture. Bake 40-50 minutes, or until toothpick inserted in cake is clean and cream cheese mixture is set, in preheated 350° oven.

Baked Pie Crust

This is one of my pie crust recipes.  I use this recipe when making cream pies (such as my rhubarb meringue pie), or when the recipe calls for a baked pie shell.  This recipe is from "Cook's Country" magazine (call me crazy, but I can't see a date on it).  It turns out perfectly every time, tastes almost like a shortbread cookie, and is truly a no fear pie crust. 

No-Fear Pie Crust

1 1/4 cups all-purpose flour
2 Tbs sugar
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened but cool
2 ounces cream cheese, softened but cool

Lightly coat 9-inch Pyrex pie plate with cooking spray.  (I don't use a glass pie plate, but it would be helpful.)  Whisk flour, sugar, and salt together in bowl.  With electric mixer at medium-high speed, beat butter and cream cheese in large bowl, stopping once twice to scrape down beater and sides of bowl, until completely homogeneous, about 2 minutes.  Add flour mixture and combine on medium-low until mixture resembles coarse cornmeal, about 20 seconds.  Scrape down sides of bowl.  Increase mixer speed to medium-high and beat until dough begins to form large clumps, about 30 seconds.  Reserve 3 tablespoons of dough.  Turn remaining dough onto light floured surface, gather into ball, and flatten into 6-inch disk.  Transfer disk to greased pie plate.  (I skip this last part, and just throw the dough straight from the mixing bowl into the pie plate.)
Press dough evenly over bottom of pie plate toward sides, using heel of your hand.  Hold plate up to light to ensure that dough is evenly distributed.  (I skip this part, and just eye-ball it from the top.)  With your fingertips, continue to work dough over bottom of plate and up sides until evenly distributed. 
On floured surface, roll reserved dough into 12-inch rope.  (I just take the dough and make a bunch of snakes.)  Divide into 3 pieces, roll each piece into 8-inch rope, and form fluted edge.  (I just take all my "snakes" and put them together on the top of the pie plate, making sure to connect them to the rest of the pie dough.  Then I flute.)  Wrap in plastic wrap and refrigerate at least 1 hour.
Adjust oven rack to middle position and heat oven to 325.  Lightly prick bottom of crust with fork.  Bake until golden brown, 35-40 minutes.  Cool on wire rack.  If large bubbles form, wait until crust is fully baked, then gently press on bubbles with kitchen towel.  Bubbles will settle as crust cools.

Rhubarb Meringue Pie

This pie is delicious! I made it on Saturday using some rhubarb I had frozen in the spring. The rhubarb was a bit difficult to work with, since it had defrosted then refrozen.

Rhubarb Meringue Pie

2 Tbs. butter
2 1/2 cups diced rhubarb
1 1/4 cups sugar, divided
pinch of salt
1/4 cup milk or cream
2 Tbs. corn starch
2 beaten egg yolks (save the whites for the meringue)
Meringue (Betty Crocker recipe below)
1 baked pie shell

Melt butter in heavy saucepan. Add rhubarb and 1 cup sugar. Cook on medium low heat, until sugar is melted and rhubarb is soft. Mix 1/4 cup sugar, salt, cream, corn starch, and egg yolks together. Add to hot mixture and cook until thick. Pour into baked pie shell and top with meringue, being sure to touch the pie crust all around. (If you don't, the meringue will shrink to the middle of the pie.) Bake at 400 for about 5-7 minutes, or until meringue is golden.

Meringue

3 large egg whites
1/4 tsp cream of tartar
6 Tbs. sugar
1/2 tsp vanilla

Beat egg whites and cream of tartar with electric mixer until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.

Easy Rhubarb Dessert

Easy Rhubarb Dessert

4 cups rhubarb, sliced
1 cup sugar
1 box white cake mix
1 3 oz box strawberry Jell-O
1 cup water
1/2 cup butter, melted

Place ingredients in 9 x 13 inch baking dish in order given. The cake mix and Jell-O go on dry. Water and melted butter on top. Bake at 350 for 45-60 minutes.

Granola

I made my usual granola recipe yesterday, but I changed the baking directions. Usually I cook it for about 2 hours at 225, stirring ever 15-30 minutes. Yesterday, though, I cooked it at 325 for about 30 minutes before I realized I had it at the wrong temperature. Then, because I wasn't able to stir it as often as I thought I should, because my kids needed my attention, I shut off the oven and just left it there. The result was that the granola stayed in clumps, and that it wasn't as crispy as it typically is. It was wonderful! Thus, my new baking directions were born.
This granola recipe is a very simple one. I love granola with nuts, dried fruit, and coconut. This does not have any of that. I add it after if I really want it. But, it is delicious just as it is as a breakfast cereal (either warm or cold), with yogurt, or as a dessert with ice cream or chocolate chips.

Granola

14 cups oats
2 tsp salt
1 tsp cinnamon
1 1/4 cups brown sugar
1 cup water
1 cup oil
1/2 cup honey
1 Tbs. vanilla

Mix oats, salt, and cinnamon together in a very large bowl (or 2 large bowls). Add remaining ingredients, and mix until combined. Spread on 2 cookie sheets. Put in oven set at 325 for 30 minutes. Turn off oven. Remove cookie sheets from oven and stir. Put baking sheets back in oven. The oven should be off, but still hot. Allow to sit in oven for 2-3 hours. If oven cools down, you may turn it back on to heat the oven, then turn it back off again.

Crepes

I love crepes because they are so versatile. They can be be eaten for breakfast, lunch, dinner, snacks, or dessert. The recipe below is for a very basic crepe. If I am making it for dinner, I would use all wheat flour. If I am making the crepes for breakfast or dessert, I would use 1/2 and 1/2 wheat and white flour, and would add a little vanilla, sugar, and cinnamon. If I am making the crepes for someone who eats gluten free, I would use all rice flour.

Crepes

2 eggs
1 1/2 cups milk (4 1/2 tab. powdered milk, 1 1/2 cups water)
1 cup flour (wheat, white, or rice)

1. Put the eggs and milk in a blender, and blend.
2. Add the flour and blend until combined, about 5 seconds, scraping sides of blender as needed.
3. Put the blender in refrigerator, and chill for 30 minutes.
4. Attach blender to base and blend for another few seconds.
5. Heat a small fry pan over medium heat until hot.
6. Grease fry pan (even if it is non-stick).
7. Take the fry pan off the heat, and pour a small amount of batter into fry pan, while rotating the pan so that the batter will cover the entire pan. If you pour too much batter in, pour the excess batter back into the blender.
8. Cook over medium heat for about 30 seconds.
9. Flip the crepe over and cook for an additional 15 seconds.
10. Serve with your favorite fillings and/or toppings.

Fillings/Toppings
applesauce, peanut butter, pureed fruit, berries, peaches, chicken, fish, ham, steamed vegetables, cheese, cottage cheese, white sauce, powdered sugar, lemon juice, pudding

My favorite dinner filling: cottage cheese and canned salmon, topped with a thin white sauce with garlic powder, parsley, rosemary, and pepper mixed in.