It’s a good idea to put some thought into your emergency pantry

Along the Gulf Coast, folks know how to take emergency precautions for hurricanes, and some already have checklists that they have used for years.

Now that the coronavirus (COVID-19) has surfaced, some in the United States are already grabbing up paper products, water and some foodstuffs. There are a few basic rules when stocking a healthy pantry and certain products to buy.

Epicurious experts recommend 14 days of food in the pantry. Social distancing is a way to stave off the virus for at least 14 days. People must have at least 14 days of food if they work from home or decide to isolate for 14 days.

Now don’t randomly buy chips, crackers and cookies, planning an emergency pantry takes just that – planning. Sit down and make or type a list of 14 days of pantry meals, not those from the freezer or fresh from the farm stand, but canned and boxed goods. Include canned meats, chicken and fish and canned fruits and more.

If this sounds scary, and it does, prepare like one does for a hurricane. Have 14 days of food and water in the pantry. If family members drink a lot of water, then stock up for 28 days. Remember, this is not stockpiling like the world is going to end; it is being prepared, not fighting in the stores over toilet paper.

Some of the items to include are a variety of canned beans, canned tomatoes, tomato sauce and paste, canned soups, canned meats, such as tuna and mackerel and, dare I say, Spam?

Walk the canned food aisle and see what is there. Canned corned beef can be turned into barbecued sloppy Joes.

My daughter loves beef jerky, so that is a must on our list. The jerky also makes an amazing fried rice. The granddaughter loves apple sauce, pears and peaches, and the individual portion size ones are great and can be stacked in the pantry to take up less room. Sardines are another suggestion, but I would rather starve than eat one. Just saying. Peanut or nut butters make good sandwiches and for additional flavor in sauces. Small cans of fruit juice are another suggestion.

For dry food, purchase white and brown rice, pasta, nonfat dry milk, dried beans and cereal that can be eaten with or without milk. Kids love to eat certain cereals out of hand. They also enjoy canned spaghetti in all its shapes and sizes. Yes, I give in to “Frozen” canned spaghetti every now and then.

Go through your cookbooks and find easy recipes that require few ingredients. Plan your list from past emergencies and from foods the family enjoys. No, it is not brain surgery, but planning is the key.

Baking products, flour, baking soda, baking powder, salt, pepper and honey or syrup.

Coffee, tea and cocoa are also nice to have, as is chocolate, experts at Epicurious suggest.

Don’t forget the frozen food aisle for veggies, fruits and frozen seafood, they said.

Remember not to overbuy. Think 14 days and think about the room available for the food. Just make a list, check it twice and shop strictly by the list.

Here are a couple of recipes that might help in the event of an emergency.

Beef jerky fried rice

3 tablespoons grapeseed oil

1 cup sliced mushrooms

2 large eggs, beaten to blend

3 cups warm cooked jasmine rice

½ cup sliced beef jerky

½ cup chopped white onion

½ cup thinly sliced scallion

1 teaspoon raw sugar

1/2 cup crushed kettle cooked potato ship, plus more for serving

Kosher salt

2 tablespoons low-sodium chicken broth

Thinly sliced red onion and cilantro leaves, for serving

Heat oil in a large nonstick or cast-iron skillet over high. Cook mushrooms, tossing until just brown, about 1 minute. Pour in eggs and stir vigorously 10 seconds. Add rice; pat down and spread out in an even layer, breaking up any clumps, then vigorously toss everything to together. Continue patting and tossing process until grains dry out and separate, about 3 minutes.

Add white onion, beef jerky, scallions, raw sugar and 1/2 cup potato chips to rice mixture; season with salt. Cook tossing, until onion is slightly softened, about 2 minutes. Pour broth around edges of skillet and continue to cook rice mixture, tossing, until broth evaporates.

Serve fried rice topped with red onion, cilantro and more potato chips. – From Bon Appetit

Canned corn beef sloppy joes

1/2 chopped onion, sautéed in skillet with 2 tablespoons oil

1 clove garlic, chopped and sautéed with onion

1 can corned beef, broken into bite-size pieces

1/2-3/4 cup barbecue sauce

Hamburger buns

Sauté onion and garlic until onion is translucent and the garlic is not burned. Add corned beef to the skillet, stirring well with onion and garlic. Be sure to break up corned beef into bite-sized pieces. Add barbecue sauce and stir until bubbly. Spoon meat onto bottom of bun and top with the other half.

Andrea Yeager can be reached at ayeager51@cableone.net/ and Cooks Exchange, 205 DeBuys Road, Gulfport, MS 39507.