Food Safety

Here's another article I found. Keeping food safe if the electricity goes out. This article is not just for the random emergency, but is also good information to remember if the power goes out permanently.

Things like:
How to conserve energy
Observing health precautions
What about frozen foods that have thawed?
Using dry ice
What about refrigerated foods?

Conserving energy now means less bills to pay. It might be worth your while to burn yard rubbish and make a meal at the same time, or consider cooking outside more during the summer so you don't have to cool the house down.

That's all folks, happy posting. Glenda


Update 11/21/17: Remember that meat and dairy need more refrigeration before they go bad than do fruits and vegetables. Meat and dairy will go bad in the winter when fruits and vegetables will last a long time in a cool dark place.

Vegan Mushroom Stroganoff from One Green Planet

Serves

4 - 6

Ingredients

• 8 ounces uncooked ribbon noodles
• 1 tablespoon olive oil ( or sauté onions with water)
• 1 yellow onion, chopped
• 3 tablespoons whole wheat flour, divided (flour is for thickening - substitutions can be make)
• 2 cups beefless beef broth or vegetable broth ( or use pot liquor that you have saved from cooking vegetables)
•  1 tablespoon soy sauce (Braggs amino acids is a good soy sauce substitute)
• 1 teaspoon lemon juice
• 1 teaspoon tomato paste
• 1 1/2 pounds mushrooms (half Portobello and half White Button mushrooms), cut into large 2-inch chunks
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon salt (or salt substitute)
• 1 tablespoon white wine vinegar
• 1/4 cup vegan sour cream (optional)
• 10 turns of fresh ground, black pepper (optional)
• 1/4 cup flat-leaf parsley, minced

Preparation

1. Cook the noodles per the direction on the package. Under cook them a bit because they will be cooked again once incorporated into the sauce.
2. Drain and set aside.
3. In a large saucepan, add the olive oil or water and sauté the onions for 3 minutes over medium heat.
4. Add the flour (or substitute) and cook for 30 seconds, stirring constantly.
5. Gradually add the broth, soy sauce, lemon juice, and tomato paste, while stirring at the same time. Stir until mixture becomes thick and bubbly, about a minute.
6. Add the mushrooms, thyme, sage, and salt. Stir to combine.
7. Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size.
8. Add the vinegar and simmer for 4 more minutes.
9. Add the noodles, sour cream, 1 tablespoon of flour, black pepper, and parsley and cook on low for an additional 5 minutes.
10. Garnish with parsley.

Nutrional Information

Total Calories: 795 | Total Carbs: 104 g | Total Fat: 21 g | Total Protein: 50 g | Total Sodium: 1,548 g | Total Sugar: 13 g

(Per Serving: serves 4-6 people) Calories: 159 | Carbs: 20.8 g | Fat: 4.2 g | Protein: 10 g | Sodium: 309 mg | Sugar: 2.6 g

Notes

You can make this dish gluten free if you use gluten free pasta, gluten free soy sauce and substitute the whole wheat flour with rice flour.
If you want a soy free version, swap out the soy sauce with sea salt to taste.