Emergency rations

[Jenise]

'Emergency rations' is how I reflexively think of something I keep in the freezer for the days Bob pops home for lunch and the cupboards are bare. We don't eat or like packaged food per se, but we live so far out of town that having something on hand that can do in a pinch is something of a neccessity. People who live alone, hold down full time jobs and/or have little mouths to feed often find themselves in the same predicament.

My current stand-by is Trident brand fish sticks. They're quite tasty, and they bake crispy in the toaster oven in 20 minutes. Before that, we went through a box of beef taquitos. And before that, last winter, there was a box of frozen, microwavable Australian chicken pies. Costco purchases all.

What constitutes an emergency ration at your house?

Eggs.

Janet loves them in many iterations, and I always have a dozen on hand, alternating brown one time, white the next to ensure freshness.

In reserve in the freezer, bacon and bread, just in case would like to dress them up somehow.

For me, it would be frozen tamales. For my wife, it would be the little frozen quiches from the Co-op (I think they're made by Annie's).



Mike

1. Annie's Mac n Cheese.
2. Eggs, scrambled w/some diced up frozen Hatch green chile (which fill the back half of my freezer)

We don't keep all of these in the freezer, per se...but:

Emergency Dinner Rations:

Pasta (Usually a whole wheat/organic)
Pasta sauce in jars (Both tomato and cream based for variety)
Hot Italian sausage.

Emergency Breakfast/Dinner Rations
Maple Syrup
Ingredients to make pancakes (eggs/milk/flour/sugar/etc...are always in stock).
Breakfast sausage.

Scott

Scott's pasta route is one common to us, with continental cured sausages lasting "forever", they're great to have in the fridge. I do like flexible food which you can throw into a pasta or omelette, sandwich or bean casserole. A stocked herb garden is a big help to liven a basic dish up.

Our typical reserve is what was left over from the previous weekends meal, either in the fridge or freezer. I also like to have some nice tinned soups in (we recently picked up some good german soups from a deli/supermarket in North Norfolk). Having a good bakery in the village helps

regards

Ian

[Robin Garr]

What constitutes an emergency ration at your house?

Bob Ross beat me to it ... "Eggs" was the first word that popped into my head. Add "cheese," "pasta" and "bread" and we're pretty much good to go when a need for a quick and edible meal arises. Particularly if we can add in a few canned staples that are always on hand like a can of clams (white clam sauce!) or canned tomatoes (all manner of pasta dishes).

I would have to say either rice and beans, or pasta and beans. Either of those combos make a fast, filling and satisfying meal.

I'm talking canned beans. If I have time, I prefer to make the beans from scratch. But canned beans are always on hand to be pressed into service in a pinch.

Amy's pizza! Spinach!

I usually keep enough olive oil, garlic, cheese, and pasta in the house to make a quick spaghetti aglio olio without heating up the oil.

Next would come eggs. I am seldom without zucchini and green bell peppers so a frittata is a frequent fast food here. BTW, anything left over in the fridge is game for a frittata.

I keep a well stocked pantry, pasta, pasta sauce, tuna, various cans or jars of things I like and use, such as artichoke quarters, Hearts of Palm, canned beans.

The freezer is well-stocked, as well. I always have small amounts of frozen home made soups, pasta with sauce, meatballs, and I buy fresh produce at the Farmer's Market every week. I would not be a problem for a fast dinner at this house.

[Jenise]

Hmmm...everyone answered on the basis of quick dinners where I was talking about the kind of thing you might keep on hand for when you don't even have time to make a so-called fast dinner. I guess I'm alone in having this kind of emergency.

Defrosting takes more time than most egg recipes, Jenise, even your Pried Eggs are awfully quick.

But, we always have a supply of frozen dishes available; you scertainly aren't alone in having emergencies. :-)

My current supply includes:

Perogies -- potato and onion
Meatloaf -- the Batali/Jenise recipe
Frozen vegetables -- peas, corn, soybeans, sweet potatoes.
Two soups -- I usually make enough to eat and to store.
Stuffed cabbage from a Hungarian food shop in Glen Rock.
Pasta sauce

The lineup changes from time to time, but these are usually in there. Biggest problem -- I haven't found a fool proof way of dating stuff.

Regards, Bob

[Jenise]

You're right that eggs are quick, Bob, and I make them for Bob on occasion, my original question really did presume that one didn't even have fresh eggs on hand.

Defrosting? None needed--frozen fish sticks and taquitos go into the oven frozen.

Making extra food at dinner and freezing portions for later as you do is really the best solution.

Fair point -- none of the stuff on my list needs to be defrosted first -- and some of them actually taste better cooked from the frozen state -- soups and those stuffed cabbages.

'Emergency rations' is how I reflexively think of something I keep in the freezer for the days Bob pops home for lunch and the cupboards are bare. We don't eat or like packaged food per se...

Dry pasta (there's always oil or butter in the house, add poppy seeds, and presto!)

Progresso canned soup (yeah, it's salty, but when there's a blackout, for example, it is substantial and achievable)

Ramen (a hybrid of the above... follow the Stone Soup methodology, instead of the little packet, and all will be well)

Sardines (the little ones that come in two layers, packed in olive oil; good on crackers, really good mashed with an avocado first)

Hmmm...everyone answered on the basis of quick dinners where I was talking about the kind of thing you might keep on hand for when you don't even have time to make a so-called fast dinner. I guess I'm alone in having this kind of emergency.

Oh, I can promise you you're not alone in that regard Jenise! Having two kids (one about to turn 8 and one just turned 6), a supply of frozen dinners (they always want Kid Cuisine while I would rather buy Stoufers if I'm looking for reasonable quality or Banquet if I'm just trying to get something filling into the kids) is almost a necessity. So is boxed Mac & Cheese and Peanut Butter (either Publix Old Fashioned - ingediant list: Peanuts, Salt; or Smuckers Natural with an identical ingrediant list). For myself, a supply of tortillas, cheese, and salsa will take care of the problem almost everytime.

My current stand-by is Trident brand fish sticks. They're quite tasty, and they bake crispy in the toaster oven in 20 minutes. Before that, we went through a box of beef taquitos. And before that, last winter, there was a box of frozen, microwavable Australian chicken pies. Costco purchases all.

What constitutes an emergency ration at your house?

Jenise, I'd like to thank you for putting me onto the Trident fish sticks. They are good and quick, and I have them quite often for lunch. I bake them on a wire rack in the toaster oven and turn them into a fish sandwich. Three fish sticks just fill a toasted hamburger bun. Add your condiment of choice and serve.

I haven't seen them yet at Costco, but when they're on sale at the grocery store, I stock up.

[Jenise]

Odd that your Costco doesn't have them. FWIW, the name Trident is obvious on the package the way the grocery store versions on. It says something like Ultimate Fish Stick--but if you look closer, it's Trident.

They've been a staple of our remodelling diet: our favorite use for them is as a stuffing for fish tacos. I roast them til crisp in the toaster oven, then wrap each one in a microwave-warmed extra thin corn tortilla (which are smaller diameter as well) and load it with finely diced sweet onion tossed with tons of cilantro, fresh lime juice and salt.

Trader Joe's frozen tamales. In my junior/senior year as an undergrad I would live off those for a few days during finals week.

They've been a staple of our remodelling diet: our favorite use for them is as a stuffing for fish tacos. I roast them til crisp in the toaster oven, then wrap each one in a microwave-warmed extra thin corn tortilla (which are smaller diameter as well) and load it with finely diced sweet onion tossed with tons of cilantro, fresh lime juice and salt.

You lost me with the "tons of cilantro". While I don't hate it like Cynthia does I find a little goes a long way.

My "emergency" rations are usually some frozen pizza (California Kitchen and/or Trader Joes) and some of TJ's frozen entree dishes.

My current stand-by is Trident brand fish sticks. They're quite tasty, and they bake crispy in the toaster oven in 20 minutes. Before that, we went through a box of beef taquitos. And before that, last winter, there was a box of frozen, microwavable Australian chicken pies. Costco purchases all.

What constitutes an emergency ration at your house?

Jenise, I'd like to thank you for putting me onto the Trident fish sticks. They are good and quick, and I have them quite often for lunch. I bake them on a wire rack in the toaster oven and turn them into a fish sandwich. Three fish sticks just fill a toasted hamburger bun. Add your condiment of choice and serve.

I haven't seen them yet at Costco, but when they're on sale at the grocery store, I stock up.

They were on sale today - buy one get one free. I do love a bargain!

When Jenise first mentioned the Trident Fish Sticks as a great quick meal option, we tried them, liked them, but found the 5% saturated fat and especially the 12% sodium figures unaceptable. I used the following recipe from "Cooking Light", with modifications, instead, bringing the sodium figure down to the 1% level and avoiding any saturated fat. They freeze well, hold for three months for people, longer for Clive and his ilk, and cook just as fast and as well as the Trident versions.

[We avoid the sodium by buying a no salt added bread on offer at a local bakery. Olive oil works almost as well as the low fat mayo.]

My guess is that the cost is about 40% of Costco's two for one price, and making extra for freezing doesn't really add any prep time to a meal prep. Great concept, Jenise, thanks.

Cooking Light

6 servings (serving size: 3 ounces fish)

Ingredients
3 (1-ounce) slices French bread, cubed
3 tablespoons reduced-fat mayonnaise
2 teaspoons water
1/2 teaspoon grated lemon rind
1 teaspoon lemon juice
1 1/2 pounds grouper or other firm white fish fillets, cut into 1-inch-wide strips
Vegetable cooking spray
Preparation
Position knife blade in food processor bowl; add bread cubes. Process 30 seconds or until crumbs are fine. Sprinkle crumbs on an ungreased baking sheet; bake at 350° for 12 minutes or until browned. Set aside.

Combine mayonnaise and next 3 ingredients in a shallow bowl; stir well. Dip fish in mayonnaise mixture, and dredge in breadcrumbs. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 22 to 25 minutes or until crispy and browned.

Nutritional Information
Calories:167 (19% from fat)
Fat:3.6g (sat 0.5g,mono 0.0g,poly 0.0g)
Protein:23.3g
Carbohydrate:8.4g
Fiber:0.3g
Cholesterol:45mg
Iron:1.3mg
Sodium:198mg
Calcium:37mg
Cooking Light, JANUARY 1996

The lineup changes from time to time, but these are usually in there. Biggest problem -- I haven't found a fool proof way of dating stuff

Little round colored stickers.