Foods to make ahead of Hurricane Irma

From by Lauren Delgado
Foods to make ahead of Hurricane Irma

By now, most of you know the hurricane-preparedness drill: Stock up on lots of water (1 gallon per person per day, factoring in your pet's needs, too) and nonperishable items (canned goods, beef jerky, peanut butter, etc.).

Some cooking before the storm can bolster food reserves and pass the time as you wait to see where the storm ends up.

The foods below can be kept in airtight containers at room temperature. I'm a fan of freezing them for a "rainy day" so to speak - just wrap them in plastic wrap and/or stick them in a freezer bag beforehand.

Chocolate Chip Cookies

You're going to need some comfort food as you deal with the storm. Properly packed into airtight containers, these cookies should last a week or two. I used the Original Nestle Toll House Chocolate Chip Cookies recipe, with a few tweaks.

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

½ teaspoon cinnamon

1 cup unsalted butter, room temperature

¾ cup brown sugar

¾ cup white sugar

2 eggs

2 cups semisweet chocolate chips

Sea salt to taste

1. Preheat oven to 375F.

2. Mix flour, salt, baking soda and cinnamon together in a bowl.

3. In a separate bowl, cream the butter and sugars together. Mix in eggs, one at a time, to wet ingredients. Slowly mix in the flour combination. Add chocolate chips and mix.

4. Roll dough into balls and place on greased baking sheets. Sprinkle a little sea salt on each dough ball.

5. Bake for 12-15 minutes. Let cool on a wire rack for a minute or two before serving. Store remaining cookies in an airtight container

Cold brew coffee

For my fellow coffee addicts, freezing a few cups of cold brew coffee will make those mornings without power a little easier.

4 cups water

1 cup coarsely ground coffee

Equipment needed:

Medium-to-large pitcher

Large bowl

Coffee filter

Fine-mesh sieve

2-3 ice trays, depending on their size

1. Mix water and coffee grounds in pitcher. Place pitcher in fridge and let the mixture steep for at least 12 hours.

2. Line sieve with coffee filter. Strain coffee mixture through sieve. Discard coffee grounds.

3. Give coffee mixture a stir or two. Divide liquid into ice trays, before placing trays in freezer.

4. Once frozen, remove coffee cubes and place in freezer bags. Return bags to freezer.

Dutch Oven Bread

Forgo the grocery store madness and inevitable bread shortage by making your own. It takes some time - but only four ingredients.

1 teaspoon active yeast

2 cups warm water, divided

4 cups all-purpose flour

2 teaspoons kosher salt

Equipment needed:

Dutch oven

Large bowl

Plastic wrap

1. Pour ¼ cup water into large bowl. Mix in yeast. Let sit for a few minutes until bubbles appear.

2. Mix in flour, salt and remaining water to the yeast mixture with a wooden spoon until a sticky dough forms.

3. Cover bowl tightly with plastic wrap. Let rest for at least 12 hours.

4. Use a plastic spatula to fold dough into its center. Cover with plastic wrap and allow dough to rise for another hour.

5. Meanwhile, heat oven to 450F. Place Dutch oven, including the top, in heated oven for at least 30 minutes.

6. Carefully take hot Dutch oven out of the oven and remove top. Form dough into a ball and place in the Dutch oven.

7. Bake, covered, for 30 minutes. Remove top and bake for another 15 minutes, or until browned to your liking. Let cool for 10 minutes before slicing. Store in an airtight container.

Granola bars

Use these granola bars for snacks or quick breakfasts during the hurricane.

1 cup old-fashioned rolled oats

1/2 cup baking flour

1/3 cup light brown sugar

¼ teaspoon cinnamon

¼ teaspoon ground ginger

1/2 teaspoon kosher salt

½ cup dried fruit

1 stick of unsalted butter, melted

1. Preheat to 375F. Line an 8-by-8-inch baking pan with parchment paper, making sure the paper hangs over edge.

2. In a bowl, combine oats, flour, brown sugar, cinnamon, salt and dried fruit. Pour in the butter and stir. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in bottom of prepared pan.

3. Bake bars for 35 to 40 minutes. Refrigerate until completely cool.

4. Cut granola into bars. Store in an airtight container.

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