What can I do with Cornmeal? Make cornbread, muffins, cookies, and thickener for soups, stews, and chilis. Pantry Shelf-life: 2 to 3 years #7 Corn Meal Dal is eaten on a bed of white rice, often with meat. Dal is a blank slate dish for spices like cumin, coriander, turmeric, ginger, hot peppers, and clarified butter. In India, Bangladesh, Nepal, and Sri Lanka, split peas are comfort food used to make a dish called Dal. Stew and eat with leavened or unleavened bread. Stew split peas with spices and pour over pasta or white rice. What can you make with split peas? Bean dip, “split pea soup,” meat and bean stews, soups, and cold salads. And you are missing out if you’ve never had split pea soup made with a ham hock and heavy cream. Split peas are peas grown for drying and storage. Shelf-life Pantry: 2 to 3 years #6 Split Peasĭon’t confuse split peas with lentils. Shelf-life in Oxygen-free Storage: 30 years* In modern times many Canadians survived the Great Depression of the 1930s by eating lentils. Greeks cooked and ate lentils as porridge, soup, or stew with bread. Legumes like lentils go back to ancient Greece, almost 13,000 years ago. Also, add lentils to cooked pasta for protein and iron in your emergency diet. My family eats many lentils because they have a delicious nutty flavor and are easy to cook. An excellent base for produce from the survival garden. Lentils are legumes (beans), but they cook much quicker. Check out the Ready Squirrel article, Store Bulk Beans Like A Rockstar #5 Lentils Learn how to store emergency beans like a Pro. It sounds a little weird, but I learned to love sweet beans when stationed in Japan. Anko is a mixture of table sugar and mashed red beans. In Japan, red beans make sweet bean paste called “Anko,” used in pastries. What can you make with dry beans? Stew beans, add them to soups or salads, mash them into sauces and dips, or mill them for flour. Because beans come in many shapes, sizes, and colors, they are a good way to build a little variety into your long-term food storage.īeans are a complementary protein with grains like rice and wheat for a whole protein. Dry beans are dense in nutrition and protein. This is another food that goes back thousands of years for a good reason. Break it up to make it denser for oxygen-free storage, or use macaroni instead. Shelf-life Pantry: 2 years #3 Dried Spaghettiĭried spaghetti is harder to store than macaroni because it’s so long and awkward. Cook rice as a base for sauces, meats, and garden produce. Rice pantry Shelf-life is five years #2 Dried Macaroniĭried macaroni is an excellent way to store wheat in long-term storage. Rice will store for 30 years in Oxygen-free storage I eat white rice three times weekly and sprinkle on soy sauce or Tabasco. Also, eat rice as a breakfast porridge and mix it with peanut butter, fruit preserves, Honey, butter, and spices like cinnamon. Use rice as a bed for meat and vegetables or mixed with butter, cheese, beans, or nuts. When eaten with dry beans, white rice provides a whole protein. The most popular carbohydrate in the world. Read the Ready Squirrel article “ Cheap Emergency Food Stockpile.” #1 White Rice Some of these foods are a little more challenging to find locally, so order them online or choose an alternate staple. Staple foods like white rice and dried beans don’t require refrigeration and are readily available. These are the foods of pioneers, ancient civilizations, and soldiers on the march, proven to fight famine. When picking backbone foods, I look for two characteristics, the longest shelf-life without refrigeration and tried and tested famine food. Cheap emergency food with the longest shelf-life is ideal for long-term storage.
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