Hurricane Isaac has come and gone. You might have many canned foods and the like remaining from your amazing state of preparedness. All that stuff is just going to clutter up your cabinets for months now. Here are some tips to put that food to work, so you can start making room for the next time a hurricane barely grazes us. All laughs aside, it’s better to be ready for an emergency than to play it safe. Now, get that can opener cranking!
1) Make a hearty pasta salad
Take all of those canned vegetables, corn, veggie medleys; those sort of things. Boil your favorite pasta until al-dente and drain, keeping some of the pasta water. Drizzle pasta with olive oil and put in a medium sauce pan with remaining pasta water. Add veggies and toss around with salt and pepper on medium-heat until veggies are warmed. Finish with some parmesan cheese.
2) Ice cubes are so last century
Freeze all of those canned drinks and juices in place of water in ice cube trays. No more watery drinks when you forget about them for a bit and come back.
3) Ramen noodle soup soup
There were two things I saw people jamming into their last-minute shopping carts last week: water and packets of Ramen noodle soup. I’m not a big fan of the stuff, but they do get the job done in a jiffy. Use the broth as a stock for a soup with more flavor. Just don’t add any extra salt. There’s enough in there. Dice up your favorite vegetables and sprinkle with olive oil. Bake at 400 degrees for 30 minutes, later adding contents to a large pot that has the Ramen noodle broth simmering. Cook for 20 minutes on medium heat. Puree everything in a blender and it’s soup time, without the struggling college student feel!
Or instead of complaining about all that extra food you could give it to your nearest food bank. Use Feeding America to locate the closest one to you. That’s actually the best option of them all.