Emergency Preparedness is a very important part of every community. In order to assist the community that I live in I (along with one other person), am coordinating an Emergency Preparedness Fair.

What is an Emergency Preparedness Fair you ask? Well it is where I coordinate 20 or 30 tables and booths where people set up displays of information and answer questions about being prepared for any and all situations.

I will have booths with information about a variety of topics.  From natural disasters to canning food.  From emergency 72 hour kits to treating burns and babysitting information.  I have been approved to host the event at the cultural hall (gym) of my church, but the event is for the entire city.  We have radio stations offering us free event advertising as well as the newspaper and local gathering places like the city library and senior center.

I am very excited to have this event take place.  If you have done something like this in your area I would love to know how it turned out.  I would also love any ideas you have.  I have ooddles on my own, but any help is great, I would have to miss a topic.

If you are in the Washington State area and would like to attend it is on October 7, 2010 from 6:00-8:00 pm and October 9, 2010 from 10:00 am to 2:00 pm on Maiden Lane (behind Walmart) in Wenatchee, Wa.

More details to come, or feel free to contact me anytime using the contact form on my about page.

Emmaline

Rice

Now that you’ve stored all that rice in your food storage, will you eat it?  Of course!  And you can eat it in a variety of flavors.

To make three cups of plain, cooked rice, bring two cups of water to a boil.  Add one half to one teaspoon salt, then stir in one cup rice.  Reduce heat to lowest setting.  Cover saucepan and cook for twenty-five minutes.

To change the flavor, cook the rice in beef or chicken broth instead of water.  Or add one of the following herbs while cooking:  1/8 teaspoon dried thyme, oregano, sage, rosemary, basil, or savory 1/2 teaspoon celery seeds or dried dill; seasoned salt in place of salt; 3/5 teaspoon dried marjoram; to teaspoons poppy seeds; or one small bay leaf.  You also substitute vegetable juice cocktail or tomato juice for one cup of the cooking water.

For another direction in flavor, use 1/2 cup fruit juice (orange, apple, cherry, pineapple, etc) in place of 1/2 cup of the cooking water.  Or add a few drops of flavored extracts (orange, lemon, almond, or vanilla to the water.

You can also dress up cooked rice by adding sliced mushrooms, sauteed onions, crisp bacon pieces, toasted slivered almonds, grated cheese, sour cream, or chopped chives.

Pressure-cooking greatly reduces cooking time and is not the treacherous cooking method that some people fear.  You’ll do fine if you follow the manufacturer’s instructions and make sure the vents on the cooker aren’t clogged by foam.  The risk of foaming is greatly reduced if you fill the pressure cooker no more than one third full with water and beans, and add a tablespoon of oil.

Certain legumes, split peas, lima beans, fava beans and soybeans are not recommended for pressure-cooking because they foam excessively.

Great Vegetarian Cooking Under Pressure by Lorna Sass deals extensively with pressure-cooking.

• Soak the beans using either the conventional or the quick-soak method described under Conventional Soak-and Cook Method above.
• Secure the cover on the pot and set the pressure regulator on the vent pipe.  Bring the cooker to the required pressure according to the manufacturer’s instructions and cook for the recommended time.
• Remove from heat and let stand at least five to 10 minutes.  Do not remove the lid until the pressure gauge has been released, all steam has escaped and the indicator shows pressure is completely reduced.

Preparation time for cooking beans is actually quite minimal, although the beans themselves can take their time cooking, It’s worthwhile cooking your own if you need a large quantity, say for black bean soup or red beans and rice.  You can also control the amount of salt and seasonings that go in.

There are several ways to cook beans:  Conventional soaking and cooking, pressure cooking, slow cooking and oven cooking.  Cooking time is determined by several factors, including simmering temperature, soaking time, the size and age of the beans, even the altitude at which you live.  Every cup of dry beans yields about 2-1/2 cups of cooked beans.

Serves 6

This spicy Indian specialty is a cross between a sauce, a soup and a dip.  Serve it as part of an Indian meal, or use chapatis (Indian bread) or wedges of fresh warm pita bread to scoop it up.  For a main dish, serve the dal on top of cooked grains.

• 1 1/2 cups raw red lentils
• 4 1/2 cups water
• 1 tablespoon canola oil
• 1 medium onion, minced
• 2 cloves garlic, minced
• 1 or 2 small hot green chilies, to taste, minced
• 1 teaspoon each:  Freshly grated ginger, ground cumin, and turmeric
• Pinch of nutmeg
• Salt to taste

Rinse the lentils and combine them with the water in a large, heavy saucepan.  Bring to a boil, cover, and simmer until the lentils are quite mushy, about 40 minutes.

Heat the oil and skillet; saute the onion and garlic over medium heat until golden.  Add to the saucepan.  Stir in the remaining ingredients.  Cover and simmer over very low heat for 15 minutes.  Serve hot.

A favorite in Japan, these small, red beans can be found in natural food stores.  Because Adzuki beans are considered among the easiest to digest, they’re a good choice for the newcomers.  Adzuki beans cook faster than most beans, and the taste is comparable to red beans but more delicate.

• Their Oriental origin may inspire cooks to flavor them with Asian seasonings, such as ginger, tamari and miso.
• They also can be mixed with grains in pilafs and cold salads.  Substitute adzuki beans for red or pinto beans in Mexican dishes.  Add them to soups and stews.

Legumes are hardy and less susceptible to rancidity and pests than grains.  Look for uniform size, rich color and a plump, smooth appearance.  Make sure to buy beans from a source that has a good turnover rate.  After cooking, beans will last up to a week in the refrigerator, or they can be frozen for up to six months.

Stored in well-sealed jars, in a dry place, dried beans can last up to a year.  It’s best, however, to use them within two or three months of buying; after that they take more time to cook, taste less fresh and have a mealy texture.

If time was the issue, I’d rather reach for canned beans than forgo the pleasure of cooking with them.  The essential difference between them and those you cook yourself is the sodium content, which can be pretty darn high.  Drain and rinse the canned beans well before using them, and go easy on adding extra salt to dishes you prepare with them.  If you want a high-quality alternative, try the organic cooked beans available in natural food stores.

A variation on the slow-cooker method, this also produces tender beans and a tasty broth.  Use four parts water “three parts for a thicker broth” to one part un-soaked beans in an ovenproof pot.  Add desired seasonings.  Bring to a boil on top of the stove.  then cover and place in the oven for four to six hours at 200 degrees.

Rinse and sort the beans, picking out the discolored or shriveled ones.  Combine them in a large pot with three or four times their volume of water.  Cover and soak overnight.  During warm months, let beans soak in the refrigerator to prevent spoilage.  Or, cut soaking time by using the quick-soak method:  Bring water and beans to a boil, turn off heat, and let stand, covered, for an hour or so.  (Note:  some legumes like lentils, mung beans and split peas don’t require soaking).

If you have problems digesting beans, replace-soaking water with fresh water before cooking, in either case, the water should be double the volume of the beans.  You can add spices at this point, but do not add salt before cooking; slat hardens the skins and lengthens cooking time.

Bring the beans to a boil; then lower the heat until beans are gently simmering.  Leave the cover slightly ajar to prevent foaming over.  Cooking the beans slowly and thoroughly develops flavor, prevents the skins from burting and assures better digestibility.  Beans are done when they mash easily between thumb and forefinger.