| Contribute Your Recipes |
If you would like to contribute a recipe to this project, click here and fill out our easy recipe submission form! |
| Sponsor |
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This project is sponsored by Pies & Plates a restaurant, gourmet store and culinary academy in Punta Gorda, Florida!
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 Food Safety Tips |
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Here are some food safety tips issued by the USDA's Food Safety and Inspection Service (FSIS):
Keeping It Cool:
After several hours without electricity or a cold source, perishable foods can become unsafe. Bacteria in food grow rapidly in temperatures between 40 °F and 140 °F, and if these foods are consumed, people can become very sick.
Keep an appliance thermometer in the refrigerator and freezer. An appliance thermometer will indicate the temperature in the refrigerator and freezer in case of a power outage and help determine the safety of the food.
Make sure the freezer is at 0 °F or below and the refrigerator is at 40 °F or below.
Freeze refrigerated items such as leftovers, milk and fresh meat and poultry that you may not need immediately - this helps keep them at a safe temperature longer.
Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature.
The refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full) and the door remains closed.
Discard refrigerated perishable food such as meat, poultry, fish, soft cheeses, milk, eggs, leftovers and deli items after 4 hours without power.
Food may be safely refrozen if it still contains ice crystals or is at 40 °F or below when checked with a food thermometer.
In the Event of Flooding:
Drink only bottled water if flooding has occurred.
Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water.
Discard wooden cutting boards, plastic utensils, baby bottle nipples and pacifiers.
Undamaged, commercially prepared foods in all-metal cans and retort pouches (for example, flexible, shelf-stable juice or seafood pouches) can be saved.
Thoroughly wash all metal pans, ceramic dishes and utensils that came in contact with flood water with hot soapy water and sanitize by boiling them in clean water or by immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water.
When in Doubt, Throw it Out!
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| Appetizers & Snacks |
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| Dressings & Sauces |
Walnut Raspberry Vinaigrette
Contributed by Beth Lanni, Pies & Plates
You can make this vinaigrette with strawberry or apricot or other preserves as well! If you don't have walnut oil just use more olive oil! The flavor won't be the same but it will still be good!
2 Tablespoons Balsamic vinegarr
2 teaspoons raspberry preserves
1 Tablespoon walnuts, chopped
3 Tablespoons walnut oil
3 Tablespoons extra virgin olive oil
Salt and pepper to taste
Crush nuts into small pieces. Place nuts, oils, vinegar and preserves into a screw-top jar and shake vigorously. Season with salt and pepper.
Serves 2-4
Maple Mustard Vinaigrette
Contributed by Beth Lanni, Pies & Plates
(I like to use this on field greens with sliced strawberries and a sprinkle of feta cheese!)
4 Tablespoons extra virgin olive oil
1 Tablespoon balsamic vinegar
1 Tablespoon maple syrup or honey
1 Tablespoon Dijon mustard
Black pepper
Combine all ingredients in a screw-top jar and shake vigorously until well blended.
Serves 2-4
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| Soups & Salads |
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| Main Course |
Italian Chicken Pasta
Contributed by Beth Lanni, Pies & Plates
This delicious pasta dish is served cold! It requires no cooking although if you want it warm you can toss it in a skillet and just heat it thru after assembling!)
2 packets Raman Brand Noodles
7 oz (1package) premium cooked chicken breast, drained
1-14.5oz can diced tomatoes
1/3 cup chopped onion
2 garlic cloves, minced
1 Tablespoon extra virgin olive oil
4 oz chopped mushrooms
1 Tablespoon fresh basil, chopped
2 Tablespoons fresh parsley, chopped
½ teaspoon dried marjoram
½ teaspoon dried oregano
salt and pepper to taste
Place Ramen noodles in a bowl and cover with water so that the water is about 1" above the pasta. Let the pasta sit to reconstitute until al dente, about 25 minutes. (No need to cook the noodles!) Drain pasta and place in a serving bowl. In a small bowl, combine chicken, olive oil and a pinch each of marjoram and oregano. Toss and set aside. In a medium-sized bowl, combine tomatoes, onion, garlic, mushrooms, fresh herbs, and remaining marjoram and oregano. Stir together until well blended. Season with salt and pepper to taste. Add the chicken and toss well to coat. Spoon sauce over pasta and serve.
Serves 2 (Can be also served warm!)
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| Side Dishes |
Fresh Summer Vegetables (Hot or Cold)
Contributed by Beth Lanni, Pies & Plates
Yellow squash and zucchini are great vegetables to have on hand after a storm. They'll keep many days without refrigeration and can be enjoyed raw or cooked! If you do cook them, they cook FAST and that helps preserve your fuel! If I am going to enjoy this recipe raw, then I cube the vegetables. If I'm going to cook it, then I slice the vegetables very thin so they cook fast.
2 Tablespoons chopped onion
1 Tablespoon vegetable or canola oil
1 small zucchini, cubed or sliced thin
1 small summer squash, cubed or sliced thin
1 teaspoon minced garlic
salt and pepper to taste
Parmesan cheese
If enjoying raw just toss together and serve. If you want it cooked then in a skillet, sauté onion in oil until tender. Stir in zucchini, squash, garlic, salt and pepper. Cover and cook over low heat about 5-6 minutes until vegetables are al dente. Sprinkle with parmesan cheese and serve. Serves 2-4
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| Beverages |
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| Kitchen Tips |
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