5 Freeze Dried Peaches Recipes to Enjoy During Wintertime
Usually enjoyed in the summertime, peaches are the last fruit to come to mind this time of the year. But even if they're not in season, it doesn't mean we can't enjoy them and everything they have to offer. In fact, freeze dried peaches are available all year round, allowing you and your family to get a taste of summer even in the dead of winter. So, if you're ready to do things a little differently this winter, these freeze dried peaches recipes will bring summertime to your table.
1. Peachy Beef with Rice
With a complex mixture of flavors (that span from sweet and sour to savory and zingy), this sophisticated stir-fry will become the star of your winter menu. Serve it with a cupful of basmati or jasmine rice for a complete meal.
- 1 cup basmati or jasmine rice, uncooked
- 2 cups textured soy protein (TSP) beef bits
- 1 cup dried corn
- 2/3 cup freeze dried peach dices
- 1/4 cup organic dried red bell peppers
- 1/4 cup vegetable broth
- 2 tbsp soy sauce (or coconut aminos for those who’re gluten free)
- 1 tbsp rice vinegar
- 2 tbsp canola oil
- 1 tsp cornstarch
- Salt & pepper, to taste
- Rinse the rice with cold water 4-5 times until the water runs clear. Fill a pot with 1 1/2 cups water, add the rice, and boil over low heat. Cook for 20 minutes until all the water is absorbed. Remove from the heat, let it covered for 5 minutes, and fluff up with a fork. Set aside.
- Add the pork, corn, peaches, and bell peppers to a pot and fill it with warm water. Soak for 15 minutes. Drain the water and squeeze to remove excess liquid.
- Add the oil to a wok and heat over medium heat. Add the veggie-pork mixture to the work and stir-fry until browned, about 7 minutes.
- Whisk in the broth, soy sauce, vinegar, and cornstarch and bring to a gentle boil. Cook until the pork and the vegetables are cooked through.
- To serve, scoop some rice and top with the peachy pork stir-fry.
2. Peach Chicken Salad
Veggies, peach, and chicken join forces to create this refreshing dish that'll "wake up" your taste buds from winter's culinary hibernation. The salad's tasty secret? Its vinaigrette, of course! Used to flavor not just the chicken, but also the veggies, this vinaigrette is easy as it is delicious.
- 2 cups textured soy protein (TSP) chicken bits
- 1/2 head lettuce
- 1/3 cup freeze dried peach dices
- 1 medium cucumber, peeled and sliced
- 1/4 cup goat cheese, crumbled
- 1/4 cup balsamic vinegar
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1/2 tsp garlic powder
- Salt & pepper, to taste
- Add the chicken to a bowl along with 3 cups of warm water. Soak for 15 minutes. Drain and squeeze gently to remove excess liquid. Set aside.
- Combine the vinegar, olive oil, mustard, maple syrup, garlic, salt, and pepper in a bowl. Scoop three tablespoons of the marinade into the chicken and let it soak for 10 minutes. Then, heat a grilling pan over medium and cook the chicken until slightly charred for about 10 minutes. Set aside.
- Add the peaches and 1 cup of warm water in a separate bowl, and soak for 15 minutes. Once hydrated, drain the water and squeeze gently to remove excess liquid. Transfer to a bowl and add all the remaining ingredients, including the grilled chicken. Toss well to combine and coat with the remaining marinade.
3. Bourbon Peach Pie
This show-stopping pie is exactly the kind of dessert you need around the holidays- a.k.a. delicious, extravagant, and easy to make. You can even serve it with a scoop of ice cream if you feel indulgent.
- 2 store-bought pie crusts
- 4 cups freeze dried peach dices
- 1/2 cup brown sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 cup bourbon
- 1 tbsp unsalted butter
- 1 tbsp milk
- 1 egg
- 1 tbsp granulated sugar
- Add the peaches to a large bowl and fill it with warm water. Soak for 15 minutes. Drain the water and squeeze to remove excess liquid.
- Place the peaches into the bowl and stir in the sugar. Let sit for a while so that the peaches release their juices.
- Meanwhile, grease a pie pan and spread one pie crust into it. Make sure the edges are overhanging.
- Strain the juices out of the bowl with the peaches and reserve them in a small saucepan. Stir in the cornstarch, vanilla extract, and cinnamon to the juice bowl and cook on low heat until thickened. Remove from the heat and add the butter and bourbon. Set aside to cool.
- Mix the juice with the peaches and pour the filling into the pie pan. Top with the remaining pie crust and fold with the overhanging edges. Freeze for half an hour and preheat the oven to 400oF.
- Mix the milk and egg in a cup and brush the pie crust. Sprinkle with the sugar and cover with aluminum foil. Bake for 20 minutes, reduce the temperature to 375oF, remove the foil, and bake for another 25 minutes or until the crust is golden brown.
4. Peach Jalapeño Jam
Putting jalapeno peppers to creative use, this sweet-and-spicy jam is the perfect topping for your morning toast and/or buttery biscuits. You can even spoon some of it on your waffles and fried chicken for a zingy aftertaste on your meals.
- 2 cups freeze dried peach dices
- 1/3 cup dried jalapeño peppers
- 2 cups granulated sugar
- 2 tbsp pectin
- 3 tbsp lemon juice
- Add the peaches and three cups of warm water to a bowl. Soak for 15 minutes. Drain and transfer to a food processor. Pulse until pureed and transfer to a saucepan.
- Add the lemon juice, peppers, pectin, and 1/3 cup water. Bring the mixture to a boil over medium heat.
- Stir in the sugar and continue boiling the mixture for another 3-4 minutes, stirring frequently. The jam will thicken, so remove it from the heat once it reaches your desired consistency.
- Skim off any foam from the surface and store the jam in sterilized jars.
5. Peach Margarita
Peach and tequila certainly aren't a common pairing. But this twist on the classic drink tastes so good you'll wonder why you didn't try it all these years. And yes, it may be wintertime, but you still need something to unwind after all that holiday shopping, it might as well be this peach margarita instead of mulled wine.
- 6 tbsp tequila
- 4 tbsp Triple Sec
- 4 tbsp fresh lime juice
- 1/2 cup freeze dried peach dices
- 1 tbsp agave syrup
- 1 cup ice
- Add the peach dices and one cup of warm water to a bowl. Soak for 15 minutes, drain, and transfer to a blender. Add all the remaining ingredients and blend until fully combined.
- Cut a lime wedge and run it around the rim of a glass. Dip the edge into a plate with salt and pour the margarita into the glass. Serve immediately.
Which freeze dried peach recipes would you make to brighten your winter menu? Let us know in the comments down below!
Save Time and Money on National Pack Your Lunch Day
March 10 is the National Pack Your Lunch Day, and if you have been wondering what to throw into the lunch box to commemorate the day, these recipes will give you loads of ideas. Often when we haven’t carried something to eat during the day, we are tempted to ‘grab something’ on the go, and in most cases, it’s not a healthy meal. National Pack Your Lunch Day is set to encourage healthy eating habits among the people who work away from home. Try it, and who knows, this day might be the beginning of a healthy lifestyle.
Benefits of Packing Your Lunch
If you have never bought into the idea, you may be wondering, so what are the benefits of packing my lunch to work? Here are a few reasons to convert you:
- Packing your lunch can save you the money you’d otherwise use to buy food from a restaurant or fast-food joint.
- It helps in healthy eating while at work.
- It saves your lunch hour, giving you time to relax instead of running around looking for food.
Packed Lunch Recipes
You don’t want to spend too much time making your packed lunch, or it will beat the reason for trying to save time. Make a meal plan and shop in advance.
Try these fantastic recipes for easy-to-carry foods and snacks for your pack your lunch day. Don’t forget to post #packyourlunchday and #motherearthproducts on social media.
It’s not without reason that pancakes are almost everybody’s favorite. They are delicious, filling, and pretty easy to make. This banana pancake will be perfect even for people who don’t consider themselves excellent in the kitchen.
- 3 cups all-purpose flour
- 2 cups freeze-dried Banana
- 3 large Eggs
- 3 tablespoons sugar
- 7 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 3/4 cups milk
- 3/4 cups oil or melted butter
- Mix the dry ingredients in a large bowl – sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the wet ingredients – milk, oil, and eggs.
- Pour the wet ingredients into dry ingredients and mix moderately. Set aside and let the batter sit for about 5 minutes.
- Preheat a non-stick pan on low to medium-low heat and put some oil or butter.
- Pour a scoop of the pancake batter on the pan
- Place one layer of freeze dried banana on the pancake batter and pour a little more batter over the banana piece. Spread lightly with a spatula.
- Let the pancakes cook on one side for 2 minutes until lots of bubbles appear on the surface. Flip and cook the other side for another 2 minutes or until pancakes spring back when touched in the center. Remove from the pan and allow them to cool.
- Pack them in your favorite lunchbox and enjoy.
A smoothie is one of the quickest and healthiest filling drinks, perfect for the days you don’t want to do a heavy meal, but you still need to feel full. Make this smoothie for breakfast and go on the pack your lunch day.
- 2 cups freeze-dried mango
- 500 ml (2 cups) unsweetened orange juice
- 1 cup semi-skimmed milk
- Put the freeze dried mango chunks in a bowl. Pour the unsweetened orange juice over the sliced fruit pieces and cover the bowl overnight.
- When ready, put the fruit in a blender and drain any remaining soaking liquid.
- Pour the milk in and blitz for 1 min or until there are no lumps
- Pour the smoothie in a smoothie bottle or a to-go mug.
- Chill it at the workplace if you have access to a fridge
Fruits and Nuts Balls
This recipe is excellent for the day when you’re looking for high-energy and high-protein foods to take to work and those that will take you the least time to make.
- ½ cup freeze dried apples
- ½ cup freeze dried mango
- ⅔ cup of your preferred nuts – Almonds, walnuts, or Cashews
- ¼ teaspoon of salt
- 2 tablespoons sesame seeds
- Put the dried fruits and the nuts in a food processor and cover. Blitz for 2 minutes or until all the fruit is ground.
- Scoop the mixture out of the food processor and put it in a bowl.
- Add a pinch of salt and scoop a little with a spoon, and put it on your palms. Roll on the palms until it forms a ball.
- Roll the ball on the sesame seeds and put them aside
- Pack the balls and enjoy with a glass of juice.
Garlic and Butter Veggies
Freeze dried vegetables are lovely because you can have them even when they are not in season! They are also easy to cook since you have already done the more intensive part of the preparation that involves sorting, washing, and, in some cases, steaming.
- ½ cup freeze dried corn
- 2 cups dried mixed vegetables (peas, green bell peppers, carrots, and green beans)
- 2 cups low-sodium chicken broth
- 1 teaspoon minced garlic
- 2 tablespoons butter
- 1½ tablespoons grated Parmesan cheese
- 2 fresh minced flat-leaf parsley
- Pour the chicken broth into a cooking pan and let it simmer.
- Thrown in the vegetable mix and cook for 5-10 minutes. Stirring frequently until they are heated through.
- Drain the vegetables and return them to the pan.
- Add the butter and the garlic to the pan and cook over medium heat for several 5 minutes. Keep stirring until the butter is completely melted and all the vegetables are coated. Remove from the heat.
- Sprinkle salt and black pepper.
- Sprinkle on some fresh minced parsley and Parmesan cheese
- Pack in a food warmer to keep them warm.
Pack Your Lunch Day is a one-day celebration, but its purpose is to create awareness about healthy eating and saving. Learn from it and make it a habit to carry your lunch from home on more days than one.