Recipes this month come from the National Federation of the Blind of Louisiana.
Peach-Glazed Pork Tenderloin
by Jewel Ardoin
Jewel Ardoin serves as vice president for the North Central Chapter of the NFBL. She is also a technology specialist at the Louisiana Center for the Blind where she loves working with students. Ruston is known for its delicious peaches. Jewel won first place in the 2015 Peach Festival cooking contest with the recipes below. Enjoy!
Two 1.5-pound pork tenderloins
Ingredients for seasoning rub:
1/2 teaspoon thyme
1/2 teaspoon oregano
1 teaspoon garlic powder
3 similar-sized bay leaves, ground to powder (approximately 1/4 teaspoon)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
Method: Place pork tenderloins in thirteen-by-nine-inch baking dish. Combine all ingredients for seasoning rub in a bowl. Rub seasoning on pork tenderloins. Cover and place in refrigerator for two hours or overnight. Uncover and bake in a preheated 375-degree oven for one hour or until the internal temperature reads 150 degrees. Pour peach glaze (see recipe below) over tenderloins and bake for another twenty to thirty minutes. The final temperature should be no less than 160 degrees.
8 to 10 ripe peaches, peeled and chopped
1/4 cup peach brandy
1/4 cup butter, melted
2 tablespoons dark brown sugar
Method: Put peaches and brandy in a blender. Melt butter in a bowl, add brown sugar, and mix. Pour butter mixture into blender with peaches and brandy; blend until liquid forms. Pour peach liquid into sauce pan. Cook over medium low heat, stirring often, until liquid turns into a glaze that will stick to the spoon.
Fresh Peach Salsa
by Jewel Ardoin
1 sweet mini red pepper,
1 sweet mini yellow pepper
1 sweet mini orange pepper
1 large fresh jalapeño pepper
1/2 small red onion, chopped
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon fresh cilantro, chopped fine
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cumin
Method: Peel and chop peaches. Remove seeds from all peppers and chop into small pieces. For a spicier salsa, leave some or all seeds from jalapeño pepper. Combine peaches, peppers, and remaining ingredients in a bowl. Place in an air-tight container in refrigerator for up to three days.
by Jewel Ardoin
4 tablespoons butter, divided
1 cup pecans, broken into small pieces
1 onion, chopped
3 cups cooked jasmin rice (cooked in chicken broth, butter, and salt)
Salt and pepper to taste
Method: In a skillet, roast pecans in two tablespoons butter. Remove and set aside. Add remaining butter to the skillet and sauté onions. When onions are done, sauté rice in skillet with onions, and then stir in roasted pecans. Note: fresh garlic is also good in this recipe.
Shrimp and Grits
by Krystal Guillory
Eric and Krystal Guillory, along with their beautiful children, Austin and Brilyn, are an integral part of our NFB of Louisiana family and are always ready to serve wherever needed. Eric is director of youth services at Louisiana Center for the Blind, first vice president of the affiliate, and president of the Professionals in Blindness Education Division. Krystal is our BELL Academy coordinator extraordinaire and treasurer for the affiliate. She is a teacher of blind students in Lincoln Parish. She is also known for her wonderful cooking!
Note: Fresh ingredients produce the best flavor, but you can supplement as you see fit.
4 cups water
Salt and pepper (or we love Cajun spices, but that’s optional).
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and de-veined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced
Method: Bring water to a boil. Add salt and pepper (optional Cajun seasoning). Add grits and cook until water is absorbed, about twenty to twenty-five minutes. Remove from heat and stir in butter and cheese. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In reserved grease, add shrimp. Cook until they turn pink (four to five minutes)—turning (or stirring) occasionally. Add lemon juice, chopped bacon, parsley, scallions and garlic. Sauté for three minutes. Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
by Krystal Guillory
Salt to taste
Pico de gallo (Recipe follows. You can make this or buy pre-made. We usually buy pre-made.)
* Cajun or spicy seasoning if you want to add an extra kick (optional)
* Guacamole mix packet (Optional—some people like to add for some extra flavors. You can usually find this with the dry salad mix packets in the grocery store.)
Tortilla chips, for serving
Method: Halve the avocados lengthwise and remove the pits. Use a spoon to scrape the “meat” out onto a large plate. Next, sprinkle on some salt and other seasonings to taste (optional Cajun or guacamole seasoning mix). Mash away with a fork until you get the avocado to the consistency you want. Next, add a generous helping of Pico de gallo. Fold together. Lastly, squeeze the juice of half of a lime over the top. Give it one last stir. (Always test the guacamole with tortilla chips so you'll get a more accurate gauge of the salt content.)
Pico de Gallo Ingredients:
3 yellow or red onions
12 roma tomatoes (slightly underripe is fine)
2 cups fresh cilantro leaves
2 to 3 jalapeños
Method: Dice up equal quantities of onion and tomato. Roughly chop the cilantro. Now, slice one or two jalapeños in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapeños very finely; you want a hint of heat and jalapeño flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl. Slice the lime in half and squeeze the juice from half a lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the Pico de Gallo and adjust the seasonings, adding salt or more diced jalapeño if needed.
by Kristen Sims
A dedicated teacher, Kristen Sims always finds ways to empower her students by sharing the tools and positive philosophy of blindness needed for success. She is the treasurer for the Greater Ouachita Chapter of the NFB of Louisiana as well as our state secretary.
4 pounds of plums (I use over-ripe black and red plums) diced should be about 6 cups
1/2 cup water
1/2 teaspoon butter (to reduce foaming)
8 cups sugar (1/2 this amount if using reduced sugar pectin)
Method: Clean and sterilize jars, bands, and lids. Leave lids in hot water until ready to use. Put a cup of ice water with a metal spoon in it nearby. Bring diced fruit and water to a rolling boil. Reduce heat and simmer five minutes to break down fruit. Then add pectin, butter, and sugar and bring back to a boil. Boil at least one minute then check for setting by quickly scooping a small amount with your cold spoon. If it sticks to the spoon without running off, it will set. The amount of set you want depends on you!
Quickly ladle into prepared jars wiping the edges carefully. Then finger-tighten lids and bands. Place in a canner or large pot with water covering lids by one to two inches to process in boiling water for ten minutes.
by Alison Tarver
Alison Tarver is the president of the Louisiana Parents of Blind Children who believes passionately in our mission. She works diligently to reach families around our state. Her son, Nicholas, has been an important part of our BELL Academy for the past several summers and was also a finalist in the recent nationwide Braille reading contest sponsored by the NFB of Illinois.
1/2 stick of butter/margarine
1 cup raw rice (uncooked)
1 can beef broth
3/4 cup water
1 teaspoon salt
1 teaspoon oregano powder
1/2 teaspoon red pepper
1 pound ground beef (optional)
Method: Cook onion, rice, and butter on medium flame for five minutes, stirring constantly. Do not brown. Add all other ingredients and put into a casserole dish. Cover tightly and bake for forty-five minutes to one hour at 350 degrees (until rice is done).
by Alison Tarver
1 cup margarine, softened
1-1/2 cups sugar
1 tablespoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Method: Using an electric mixer, cream margarine, sugar, and eggs together until smooth. Stir in vanilla. Combine flour, baking powder, and baking soda, blending well. Drop dough by teaspoonful on ungreased baking sheet. Bake at 350 degrees for ten to twelve minutes. Makes thirty-six.
by Alison Tarver
2 cans whole corn
2 cans tomato sauce (this adjusts thickness)
2 cans hominy
2 cans ranch-style beans (with jalapeño peppers if you desire or use 1 can of each to regulate heat)
1 package taco seasoning (add more to suit your taste)
1 pound ground beef
Method: May be cut in half for smaller amount. Brown the ground beef; mix everything together; cook for twenty to thirty minutes in a covered container (remove cover several times, sniff aroma, this gets your taste buds excited.) When you just can’t wait any longer, serve over chips/crackers (crumble if you like.) For atmosphere, play soft Tijuana Brass music, lower lights. (If just for two, wear low-cut blouse with swirly skirt. If for the whole gang, wear regular attire.) Enjoy!
Coco’s Cornbread Dressing
by Sophie Trist
Sophie Trist was a 2017 recipient of a national NFB scholarship as well as the 2018 winner of the Jerry Whittle Memorial Scholarship from our affiliate. She serves as the president of the Louisiana Association of Blind Students and is a proud graduate of the Louisiana Center for the Blind. She has also served as a junior mentor for our BELL Academy. She is currently attending Loyola University where she is involved in a wide variety of activities. This is what she says about this recipe, “If heaven had a taste, it would taste like my grandmother’s cornbread dressing, the staple of every Thanksgiving meal I can remember. You so much as mention this cornbread dressing in front of me, and I will start drooling like an overexcited puppy. With its rich blend of flavors, this is the ultimate crowd-pleaser.”
Ingredients for cornbread:
1/2 cups yellow cornmeal
3/4 cup flour
1-1/2 tsp salt
3 tablespoons baking powder
1 tablespoon sugar
3 tablespoons oil
3 cups milk
Method: Mix all ingredients together. Pour into greased eleven-inch ovenproof dish. Bake at 425 for thirty minutes.
Ingredients for meat mixture:
2 pounds lean ground beef
2 onions, chopped
1 green bell pepper, chopped
3 cloves garlic, chopped
1 cup chopped celery
Salt, pepper, and cayenne pepper
1 14-1/2 ounce can beef broth
2 10-3/4 ounce cans cream of mushroom soup
1 teaspoon Kitchen Bouquet (in the spice aisle)
1/4 cup chopped parsley
1/4 cup chopped green onion
3 eggs, lightly beaten
Method: In a large skillet, brown beef. Drain off fat. Add onions, bell pepper, garlic, and celery. Season to taste with salt, black pepper, and cayenne pepper. This should be relatively spicy because you will be mixing it with cornbread. Add beef broth and cook slowly, about forty-five minutes, covered. Add cream of mushroom soup, Kitchen Bouquet, parsley, and green onions. Crumble cornbread and add it to the meat mixture. Check seasoning. Stir in the lightly beaten eggs. Spoon into baking dish coated with non-stick spray. Bake at 350 for thirty to forty-five minutes or until bubbly. Serves twelve to fourteen. Warning: Do not prepare this recipe unless you are prepared to set aside several hours after its consumption for a food coma. I promise it will be worth it.
Miss Neita’s Peanut Butter Balls
by Neita Ghrigsby
This recipe was submitted by Neita Ghrigsby, office manager at the Louisiana Center for the Blind. Known by everyone as “Miss Neita,” she began working at the center on December 2, 1985, and has thoroughly enjoyed her time at the center watching the students learn new skills and become independent. “Couldn’t think of any other place I’d rather be other than right here at the center these past thirty-two years making lifelong friends along the way whom I see at national conventions and being involved with our students each day as they push themselves and gain new skills to help them live a more productive life. What an absolutely wonderful journey this has been, and I look forward to having even more time doing what I love to do.”
1-1/4 cups Karo syrup
1-1/4 cups sugar
1 12-ounce jar crunchy peanut butter (If the 12-ounce size is not available, go up to the next size and use almost all of that size.)
1 teaspoon vanilla
5 cups Rice Krispies cereal
Method: Heat sugar and Karo syrup until sugar dissolves, about two to three minutes. Don’t cook much longer because the peanut butter balls will be hard after they are made up. Remove from stove and add peanut butter, stirring well. Add vanilla and stir a couple of more times. Pour this mixture over the Rice Krispies (I usually put these in a large bowl to give you plenty of room to stir). You will need to quickly stir this all together—mixture will become very thick and hard to stir. Take a stick of margarine/butter and butter both hands well and begin making balls from this mixture. You will probably need to butter your hands several times until you get it all made up into balls. Lay on flat surface, not touching, until dry and set, and then store in an airtight container. Depending on how many you eat while you are making them, this recipe should make around sixty peanut butter balls.