I'm over-the-top nervous about Coronavirus for a basket of reasons that I'll share with you in sotto voce one day in the future. Among other things, I'm worried about how this virus will affect supply chains, food supply, food safety, and food costs. Accordingly, I'll be cooking at home for the next few months and ordered just enough ingredients to do so.
Keep your fridge and freezer extra cold to extend the life of these ingredients! And avoid raw food; the heat of the cooking process kills off germs. Here is a basic grocery list that I'm sharing with friends to prepare for two people in a 14-day quarantine:
4 cans chickpeas
4 cans black beans
4 cans cannellini beans
4 boxes whole wheat pasta
4 bags rice
4 bags quinoa
1 bag of yellow onions
4 fresh avocados
Fresh brussels sprouts
4 bags frozen broccoli
4 bags frozen kale
4 bags frozen peas
4 bags frozen spinach
4 packs of chicken breasts (3 to freeze)
4 2-lbs packs of ground turkey (3 to freeze)
4 2-lbs packs of ground meat (3 to freeze)
4 whole organic chickens (3 to freeze)
Here are some additional shelf-stable products I'll be using as I stay in -- organized loosely by dish and including some splurges.
Conservatively, pasta lasts 9 months, and even if you don't need to stay isolated in your home for that long, you will at some point use all of the pasta you buy. I love Barilla Farfalle.
Frozen vegetables are full of nutrients and fiber, as well as often being pre-chopped. Load up on greens to use whenever the craving strikes - you will need to get phytochemicals somehow. Cascadian Farm has a lot of organic options like Kale.
Lemon juice lasts 9 months! Moreover it adds Vitamin C and flavor to your plate.
Over the 2 year period of this garlic's edible life, you can use it in sauces and marinades.
Cannellini beans are my favorite beans for their creaminess and mild taste.
Another way to use Frozen Kale.
Onions can last up to 6 months in a cool, dry, dark space. These aromatics will add a level of complexity to your dishes.
Love this trumpet-shaped pasta to grab all the sweetness of this dish.
Peas freeze so impeccably -- and cook so fast!
Yellow onions become sweet when sautéed.
Normally, the harder the cheese, the longer the shelf-life. Pecorino Romano can last as long as 6 months unopened! And 1 month once opened. It is delicious grated over pasta.
The meats that freeze best are the ones with the most fat. Ground meat has a lot of fat and therefore is not compromised after being at a lower temperature.
This pantry essential complements your meatloaf.
Eggs can last 1 month and are another source of protein.
Duck legs also freeze well because of the high fat content. And how succulent they are. D'artagnan has the best quality duck meat -- and they ship!
Russet potatoes are superb cooked in rendered duck fat. Potatoes can last for months in the refrigerator.
Load up on kosher salt to season - EVERYTHING!
Canned beans are one of the safest things to have on hand.
Love this saffron yellow rice.
Long flat strand pastas are a great accompaniment to Bolognese.
Rao's is a favorite Marinara sauce.
More freezer-friendly ground meat.
My favorite frozen food.
My favorite shelf-stable truffle product is Urbani's Truffle Thrills.
My favorite champagne.
My favorite fiber crackers.
My favorite almond butter.
Skinny Dipped almonds are my favorite chocolate almonds.
Whole chickens freeze well and make so many meals. You can roast the chicken -- and then use the bones to make broth.
This Dave's Gourmet Butternut Squash sauce is addictive!!
Pacific Foods' Organic Chicken Broth is always good to have on hand for risotto or double fortifying homemade stock.
Annie's Shells and White Cheddar is the perfect meal-in-a-box. No reason not to keep a bunch on hand!
Manuka is a miracle food that is known to be anti-viral. I swear by it! Anytime I ever feel a scratchy throat, I gargle a big tablespoon of it. I always buy Wedderspoon.
Avocado oil is a great cooking oil because of its high smoke point and nutritional value.