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February is canned food month, so I thought it was fitting to share some delicious recipes using canned California Cling Peaches that the whole family will enjoy. Using canned foods is not only convenient and cost-effective, but also very healthy. There is a misconception that choosing canned foods is a compromise to your nutrition, but in fact, as in the case of cling peaches, the fruit are picked at their peak ripeness which means they have the highest nutrient density at this time. They are then canned, usually in their own juice or water, within 24 hours of harvesting, sealing in flavor and nutrients. This also delivers long-term food quality and shelf-life. In contrast, peaches picked for sale as fresh fruit will be picked before they are ripe and will ripen in transit, on the store shelf or on your counter. Unfortunately, when they are picked too early they just don’t have the same nutrient content.

According to a study by the Linus Pauling Institute, canned peaches are higher in antioxidants, vitamin A and are nearly 4 times higher in Vitamin C and 10 times higher in folate than fresh peaches. To get the most flavour and nutrition from canned foods, make sure to use them immediately after opening the can. Never store canned food in the can once opened, instead transfer it to a glass storage container with a lid and store in the fridge for up to 3-4 days.

This winter set aside some time to find a new recipe with your kids and cook the meal with them from start to finish. Teaching kids to shop, cook and prepare food are skills that will set them up for a lifetime of healthy eating.

Here are some easy to prepare, family friendly, kid approved (by my kids) recipes to try at home with your family.

This is a super easy recipe and with some help grilling the chicken, the kids can do the rest.

California Dreamin’ Chicken Taco with Peach Slaw

 

Instead of the typical taco toppings, here’s a take on a popular Californian taco where crunchy slaw is used instead of grated cheese. For a more authentic taste, the chicken is grilled, but you can also season the chicken and simply stir fry. Salsa and guacamole are delicious on the side

¼ cup (50 mL) mayonnaise

¼ cup (50 mL) plain yogurt

1 tbsp (15 mL) lime juice

1 garlic clove, minced

½ tsp (2 mL) salt

Pinch of cayenne pepper

1 can (14 oz/398 mL) peach halves, in fruit juice or light syrup

2 cups (500 mL) coleslaw or broccoli slaw mix

¼ cup (50 mL) chopped coriander

1 lb (500 g) skinless boneless chicken cutlets, 3 to 4

2 tsp (10 mL) TexMex seasoning*

8 large taco shells or small flour tortillas

Hot sauce (optional)

 

In a bowl, stir mayo with yogurt, lime juice, garlic, salt and cayenne. Lightly oil grill and preheat barbecue to medium-high.

 

Drain peaches well and chop. Place in a bowl along with slaw, coriander and mayo mixture. Stir.

 

Sprinkle both sides of chicken with TexMex seasoning and a pinch of salt if there isn’t any in the seasoning mix. Set on barbecue and grill turning halfway through until cooked, 4 to 6 minutes in total. Thinly slice.

 

To assemble, warm shells or tortillas. Toss chicken with slaw and serve with hot sauce if using.

Makes 8 tacos.

 

Tip: If you don’t have Tex Mex seasoning, you can make your own:

 

2 tablespoons dried parsley flakes

4 teaspoons dried minced onion

4 teaspoons chili powder

3 teaspoons dried minced chives

3 teaspoons ground cumin

 

Mix all spices and store in an airtight container.

 

Peach, Goat cheese and Basil flatbread pizza

 

Don’t know what to make for dinner tonight? This might become your go-to recipe! Simply keep the spice blend za’atar in the house (available at large grocery, specialty or Middle Eastern stores).

 

2 cans (14 oz/398 mL each) California Cling peach halves, cut into thin slices, well drained and patted dry

2 naan, about 9-inch (23 cm) each or 1 thin crust pizza, about 11 inches (27.5 cm)

2 tsp (10 mL) olive oil

1 ½ tsp (7 mL)  za’atar spice*

½ cup (125 mL) cream goat cheese

2 slices prosciutto, cut into strips

4 pitted black olives, cut in half

4 fresh basil leaves, shredded

 

Preheat oven according to package directions for naan or pizza. Brush tops with oil. Sprinkle each naan with ½ tsp (2mL) za’atar spice or pizza with 1 tsp (5mL) za’atar spice.

Place on baking sheet. Dollop evenly with goat cheese. Then scatter with prosciutto, peaches and olives. Bake according to package directions, until crust is hot and cheese is melted, about 2 to 4 minutes for naan and 6 to 8 minutes for pizza

Remove from oven. Sprinkle with remaining ½ tsp (2mL) za’atar and basil. Makes 2 for naan and 2 to 3 for pizza

Serves 8 to 10

* Za’atar is a blend of dried thyme, oregano, sumac and sesame seeds. Sometimes ground cumin and salt are added.

 

 

Roast Salmon with Savory Peach & Basil Sauce

 

This is elegant enough for entertaining but fast enough for a midweek dinner. Individual fillets work well too and they’ll take about 5 minutes less roasting time. Just roast the peach mixture a little bit earlier so everything is ready at once.