Pantry stocking tips with Lisa Lewey Shields

ciLiving.TV

Champaign, Ill. (WCIA)

Guest chef, Lisa Lewey Shields is back in the CI Kitchen with tips on stocking your pantry during COVID-19. Be sure to follow Lisa on facebook for ALL of her tips and tricks!

COVID – 19 Pantry List

Things to stock up your home with for future shut ins…..

  • Water
  • Juices, Gatorade, Bottled drinks
  • Tea or Coffee
  • Toilet paper
  • Paper towels
  • Kleenex
  • Personal Hygiene items extra soup, shampoo, pads, razors, etc
  • Personal Medications ask for 90 day refills….
  • OTC items, meds, supplements, Band-Aids, lotions etc
  • Hand Sanitizer, Rubbing Alcohol, Lysol Spray, Disinfecting Wipes,
  • Reusable cloths to make your own wipes or cloths
  • Cleaning supplies
  • Laundry supplies
  • Baby food and formula
  • Dog/Cat/Pet foods , Litter, Treats, Supplies
  • Furnace Filters 3-4 month supply
  • Canned goods – veggies, soups, fruits, milks, meats, sauces,
  • Condiments / Sauces/ pickles/ pasta /peanut butter / Mayo / Sugar / Flour
  • Paper plates, bowls, cups, ziplocs,
  • CHOCOLATE or CHIPS or SNACKS

Emergency Substitutions List

Sour Cream—–1 cup = 1 cup plain yogurt

Half-and-Half—–1 cup = 7/8 cup milk plus 3 tablespoons butter

Yogurt [plain] in recipe—–1 cup = 1 cup sour cream or buttermilk (If using buttermilk, limit other liquid in recipe)

Eggs [2 large]—– 3 small eggs

Whole Milk—–1 cup = 1/2 cup evaporated milk plus 1/2 cup water

Light Cream—– 1 cup = 2 tablespoons butter, plus 1 cup minus 2 tablespoons milk

Baking powder—–1 teaspoon = 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar

Cake flour—–1 cup = 1 cup minus 2 tablespoons all-purpose flour

Honey—–1 cup = 1 1/4 cups sugar plus 1/4 cup liquid

Sugar- 1 cup = 3/4 cup Honey minus a little other liquid in your recipe

Self Rising Flour—–1 cup = 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder plus 1/2 teaspoons salt

Semisweet Chocolate—–1 ounce 1 ounce unsweetened chocolate plus 1 tablespoon sugar

Unsweetened Chocolate—–1 ounce = 3 tablespoons unsweetened cocoa plus 1 tablespoon margarine

Powdered Sugar—–1 cup = 1 cup sugar plus 1 tablespoon cornstarch processed in food processor

Flour [Cake]—–1 cup = 1 cup minus 2 tablespoons all-purpose flour – sifted

Garlic [1 clove]—– 1/8 teaspoon garlic powder or minced dried garlic

Vanilla Bean—– 1 inch = 1 teaspoon vanilla extract

Allspice—– 1 teaspoon ground = 1/2 teaspoon ground cinnamon plus 1/2 teaspoon ground cloves

Apple Pie Spice—–1 teaspoon = 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground nutmeg plus 1/8 teaspoon ground cardamom

Pumpkin Pie Spice—– 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger plus 1/8 teaspoon ground allspice plus 1/8 teaspoon ground nutmeg

Tomato Sauce—–2 cups = 3/4 cup tomato paste plus 1 cup water

Tomato Juice—–1 cup = 1/2 cup tomato sauce plus 1/2 cup water

Onion [1 small]—– 1 teaspoon onion powder or 1 tablespoon minced dried onion, re hydrated

Chili Sauce—– 1 cup = 1 cup tomato sauce, 1/8 cup brown sugar, 2 tablespoons vinegar (White or Apple), 1/4 teaspoon cinnamon, dash of allspice and a dash of fresh ground cloves

Other things to consider

  • Phone plans
  • Phone chargers
  • Internet plans
  • TV or cable plans
  • Insurances – home, medical, vehicles, kids, kids college renters
  • Other bills or expenses
  • Keep vehicles full of fuel
  • Keep current on electricity and Nicor
  • Current on vehicle maintenance, insurance and tags
  • Current on Prescriptions and medical needs
  • Current on eye exams and eye wear needs
  • Current on animal exams and medications

Apple Crumble / Peach Crumble / Rhubarb Crumble / Fruit Salad Crumble

Ingredients

  • 6 cups apples peeled and chopped, or other fruits or mixed fruit cut into 1” pieces
  • ¼ cup sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon or apple pie spice

Crumble Topping

  • 1 cup flour
  • ⅓ cup white sugar
  • ⅓ cup brown sugar packed
  • ½ teaspoon cinnamon
  • ⅛ teaspoon ground ginger
  • ¼ teaspoon salt or to taste

Instructions

Preheat oven to 375°F.

Place all topping ingredients in a medium bowl. Use a pastry cutter to cut in butter until the mixture starts to stick together, about 3 minutes.

Place in the fridge while preparing the apples or fruits.

Place fruit in a 2 qt baking dish and toss with sugar, flour, and cinnamon.

Sprinkle topping over top and bake 35-40 minutes or until golden and apples or fruits are soft.

Serve warm with ice cream.

Fruit Salad ….So Good!!!!

  • Mandarin oranges, drained and set aside ½ juices Pineapple tidbits or fresh , drain and set aside ½ juices Blueberries
  • Blackberries
  • Strawberries – sliced
  • Grapes, green and red
  • Watermelon cubed
  • Kiwi – sliced Bananas, 3 sliced
  • Orange juice concentrate 1/3 cup or ½ cup fresh…..

Mix fruits and place in a large bowl with a lid.

Mix together the three juices and pour over the fruits. Stir very gently.

Place in frig til ready to serve.

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