Recipes for Disaster
Recipes for Disaster
Power Outage Recipes

The following meals can be prepared to cook on gas or charcoal grills using shelf-stable foods. When using your kitchen pan or skillet, protect the handle from the heat by wrapping it with aluminum foil.​

Ham Kebabs Over Rice​

  • ​6 wooden skewers
  • 1 16oz can ham
  • 1 8.25oz can pineapple chunks
  • 1 4.5oz jar of whole mushrooms
  • 1 packet of precooked ready rice (any favorite flavor)
    1. Cut ham into 1” cubes. Drain pineapple, reserving liquid. Thread meat, pineapple chunks and mushrooms, alternating each on skewers.
    2. Place precooked rice in pan, add 2 tbsp of reserved pineapple liquid. Place pan on grill, stirring until fully heated. 
      Spoon rice on plates and top with ham kebabs. Serve.​ 

​Shrimp Creole​

  • ​​2 15oz cans red beans and rice
  • 1 14.5oz can diced tomatoes with green pepper, celery, onion added
  • 2 4oz cans shrimp, drained
  • 1 4oz can sliced mushrooms
  • Dash of hot sauce to taste
    1. Mix red beans and rice, diced tomatoes, and mushrooms in skillet. 
    2. Place skillet on grill to heat. 
    3. Carefully fold in shrimp and add hot sauce. Serve.
    4. Optional: Instead of shrimp, add 2 10oz cans of chicken breast or pre-cooked sausages such as andouille or kielbasa

​Beef Stew​

  • 1 24oz can beef stew
  • 1 14.5oz can sliced potatoes
  • 1 15oz can of mixed vegetables
  • 1 10oz can crème of mushroom soup
  • ¼ cup dry red wine (optional)​
    1. Mix beef stew, crème of mushroom soup and red wine (optional) together in a pan.
    2. Place pan on grill to heat, gently folding in sliced potatoes and mixed vegetables. Serve when hot.

L​ow Sodium Chicken Stew​

  • 2 12.5oz can Low sodium chunk chicken breast (drained)
  • 1 15.25oz can Low or no salt added corn
  • 1 15oz can Low or no salt added sliced carrots
  • 1 14.5oz can No salt added diced tomatoes
  • 1 15oz can Sliced potatoes (drained)
  • 1 10.75oz can Low sodium chicken noodle soup
  • 1 10.5oz can Low sodium chicken broth (optional, if needed)
  • 1 1/4tsp Garlic powder
  • 1 1/4tsp Onion powder
  • 1 1/4tsp of dried Italian herbs (thyme, rosemary, parsley, marjoram, oregano)
    1. In a pan, mix corn, carrots, diced tomatoes, potatoes, garlic powder, onion powder, Italian herbs, and condensed chicken noodle soup. Add chicken broth, if needed, to desired consistency.
    2. Place pan on grill to heat, gently folding in chunk chicken breast.
    3. When completely fully heated, serve.

Easy Paella​

  • 2 Spanish style precooked ready rice packets
  • 1 15oz can Southwest corn (with poblano & red peppers) 
  • 1 10oz can diced tomatoes & green chilies
  • 1 15oz can small peas (drained)
  • 1 1/4tsp Garlic powder
  • 1 1/4tsp Onion powder
  • 1 12.5oz can chunk chicken breast (drained)
  • 2 4oz cans shrimp (drained)
  • ¼ cup dry white wine (optional)
    1. In a skillet, mix ready rice packets, Southwest corn, diced tomatoes & green chilies, garlic powder, onion powder and white wine (optional)
    2. Place skillet on grill to heat, gently folding in peas, chunk chicken breast and shrimp.
    3. When completely fully heated, serve.

Pasta with Tomato Sauce

  • 1 24oz jar of favorite tomato sauce
  • 1 14.5oz can of diced tomatoes (with basil, garlic & oregano)
  • 1 4oz can sliced mushrooms
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 2 8.5oz packages fully cooked pasta
  • 4 tbsp vegetable oil
  • Pinch of red pepper flakes (optional)
    1. In a pan, mix the tomato sauce, diced tomatoes, mushrooms, garlic and onion powder.
    2. Place pan on grill to heat, gently stirring. Add optional items, if desired.
    3. In a skillet, add vegetable oil.
    4. Place on grill to briefly heat oil.
    5. Add 2 packages of pasta to skillet, stirring to heat.
    6. When pasta is fully heated, pour tomato sauce over the pasta. Mix until all pasta is covered with sauce. Serve.
    7. Optional: ½ cup chopped pepperoni, or 1 12.5oz can chicken breast (drained), or 1 15oz can peas.

Five Minute Dinner Idea

  • 1 18.8oz can of your favorite chunky soup
  • 1 packet of precooked ready rice (any favorite flavor)
  • 2 tbsp vegetable oil
  1. Place soup in a pan, place on grill to heat, gently stirring.
  2. In a skillet, add vegetable oil. Place on grill to briefly heat oil. Add packet of rice, stirring to heat.
  3. When rice is fully heated, serve on plate. Spoon soup over rice. Serve.
 
Recipes from the American Red Cross

agave-logo.jpgCorned Be​ef and Hash

  • 2 cups potatoes – cut into ¼ inch cubes
  • 1 teaspoon olive oil
  • ½ cup chopped onion
  • 1 tablespoon butter
  • 1 teaspoon minced garlic
  • 2 cups canned corned beef – drained, rinsed and cut into ¼ inch cubes
  • ½ teaspoon paprika
  • Salt and pepper as needed

In a large skillet, heat the olive oil over medium heat and add potatoes. Lightly season with salt and pepper and allow to cook, stirring continuously for 10-2- minutes or until the potatoes begin to soften on the outside.

Add the butter, onions and garlic to the pan and continue to cook over medium heat until the onions are translucent.

Add the corned beef, paprika and season again with salt and pepper. Turn heat up to high and caramelize the hash for 3-5 minutes or until browned and the corned beef and potatoes are cooked through.


S’mores

  • Graham crackers
  • Large marshmallows
  • Hershey’s chocolate bars

Preheat grill to medium high heat. Must have top rack for heating buns, etc. that will accommodate a baking dish.

Line a baking dish with graham crackers, followed by a layer of chocolate, and top with marshmallows.

Bake on top shelf of grill for 5-10 minutes or until the marshmallows and chocolate melt. Allow to cool from one minute before serving.

Recipes from Broward County Restaurants

agave-logo.jpgAgave Taco Bar

Bean and Avocado Tostada

  • Refried beans 
  • Avocado
  • Salsa verde - mild or hot
  • Tostada – can be substituted for tortilla / bread slice
  • Salt and pepper to season

Dice tomato, onion and lemon for a Pico de Gallo side dip with tortilla chips.


 


maikai.JPGMai Kai

Spam and Rice Bowl (serves 2)

  • 1 1/2 cups dry short grain rice
  • 2 cups water
  • 1/4 cup furikake seasoning
  • 1 can spam, sliced into 6 slices
  • Pickled cucumbers
  • Pickled ginger (Gari)
  • Scallion greens, sliced
  • Toasted sesame seeds
  • Spicy or plain mayonnaise (optional)

Combine the rice and water and cook according to directions. (Usually simmer covered for 20 minutes, then let stand for 10 minutes.) Use a rice cooker if possible. Fluff with a fork and add the furikake seasoning. You can start with less and add more to taste. Set aside.

Meanwhile, sear the sliced spam on each side in a nonstick pan over medium-high heat. You won't need any extra fat, and you may have to work in batches. Set aside.

 

To assemble, divide the rice among the bowls, top with the spam, pickled ginger and pickled cucumber.  Sprinkle scallions and sesame over the top. Enjoy!


 

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