I’m not a chef. At home, I am a short-order cook. In my family of seven, six of us have dietary restriction. Food allergies include milk products, tree nuts, wheat, corn, eggs, and soy, in varying degrees of severity. I also have an autistic son who, until last year, ate fewer than 10 foods. And my husband eats kosher – meaning, among other things, no pork products and no milk and meat products in the same meal (bacon cheeseburgers are out.)
When I find a food that most family members like and can eat, it’s lovely. We recently had the chance to try Emergency Essentials® Freeze-Dried Sweet Corn with Butter and Salt (SKU: FN C101) and Emergency Essentials® Freeze-Dried Peach Slices (SKU: FN P120).
I’d definitely recommend both.
Emergency Essentials® Freeze-Dried Sweet Corn with Butter and Salt
I can’t stand canned corn. I only use it in recipes that mask the flavor. I’d expected the Emergency Essentials® Freeze-Dried Sweet Corn with Butter and Salt to taste like canned corn.
Guess what? It doesn’t.
Straight out of the container, it tastes like a cross between buttered popcorn, a tortilla chip and frozen corn. It’s a great snack. (Actually, between paragraphs I’ve been grabbing handfuls from the can.)
We tried it as a side dish. My husband, who cooked that night, appreciated that it’s easy to reconstitute: just add warm tap water and wait five minutes. It doesn’t lose the butter and salt flavor in the process. Most of the family – among those who could eat it – loved it. My younger son, the picky, autistic one, finished his corn then wandered around the table trying to eat it off everyone else’s plates. After he devoured three helpings of his own, we just gave him the serving dish. The only one who didn’t enjoy it was my eldest son, who likes corn plain with no condiments. Maybe we should try the Emergency Essentials® Freeze-Dried Super Sweet Corn (SKU: FN C100, $16.95) without butter and salt for him.
“The corn was the best part of the meal,” my 9-year-old daughter said.
It’s easy to cook with because 1 cup of dry corn equals 1 cup reconstituted. I adapted this recipe from the Taste of Home 2002 Annual Recipes cookbook (2001, Rieman Publications, LLC, Greendale, WI, page 262).
Zesty Corn and Beans
1 can (14 ½ oz) Mexican diced tomatoes, undrained
2 cups Emergency Essentials® Freeze-Dried Sweet Corn with Butter and Salt, reconstituted
1 can black beans, rinsed and drained
¼ teaspoon dried oregano
½ teaspoon chili powder, or more if you prefer spicier food
1 teaspoon Adobo® seasoning (optional)
In a saucepan, combine all ingredients. Cook over medium heat for 6-8 minutes, stirring occasionally.
Or, combine all ingredients in a microwave-safe bowl. Microwave on high for about 3 minutes. Serve over hot rice.
Other uses: I didn’t try this, but this web site, momwithaprep.com, tells how to make cornmeal from freeze-dried corn. Try it and tell us how it turned out.
Emergency Essentials® Freeze-Dried Peach Slices
I was planning to do with the Emergency Essentials® Freeze-Dried Peach Slices what I did with the corn: describe its flavor straight from the can, describe its flavor reconstituted and provide a recipe. I didn’t count on my husband. By the time I was ready to try cooking with the peaches, he’d eaten most of the can. There weren’t enough left for a full recipe. I came out once in the middle of the night to find him watching a movie and eating a huge bowl of dried peach slices.
“These things are addictive,” he said.
When you first put the freeze-dried slices in your mouth, they don’t have a strong flavor, but wait a second and the peach comes out.
When reconstituted, the peach slice is soft like a canned peach on the outside, but firmer like a fresh peach inside.
These peaches are not as sweet as canned peaches, which are typically kept in syrup. Since my family prefers tarter foods, and I prefer no added sugar, that’s a benefit in our world. If you like sweeter peaches in your cooking, add a bit more sweetener than the recipe recommends.
Also, the freeze-dried peaches are like breakfast cereal in that smaller pieces sink to the bottom. Unless you want a cupful of tiny peaches at the end of the can, mix them up beforehand.
This recipe for Peach Crisp is taken from Betty Crocker’s Cookbook (Golden Press, revised ed., 1986, page 124). I had to halve it because my husband ate so many of the dried peaches, I didn’t have enough left for the full recipe. This is the full recipe.
4 cups Emergency Essentials® Freeze-Dried Peach Slices, reconstituted
2/3-¾ cup packed brown sugar
½ cup all-purpose flour
½ cup rolled oats
1/3 cup margarine or butter, softened (I use slightly less)
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
Heat oven to 375 degrees. Arrange peaches in greased square pan, 8x8x2 inches. Mix remaining ingredients; sprinkle over apples.
Bake until topping is golden brown, about 30 minutes. Serve warm and, if desired, with cream or ice cream.