Recipes

Recipes this month were contributed by members of the National Federation of the Blind of New Jersey.

Ruffs Puffs
by Joe Ruffalo

Joe, president of the NFBNJ since 1993, owned and operated a baking business for seven years. Here is one of his (and many others) favorite recipes, Ruffs Puffs. This recipe makes a dozen large cream puffs. Double the ingredients for double the pleasure.

Ingredients:
1 cup all-purpose flour
1 stick butter or margarine
4 large eggs
1 cup of water
1 box of instant pudding
1-1/2 cups milk
1/2 cup sour cream

Method: In a one-quart saucepan combine one cup water and one stick butter. Place saucepan on low heat, bringing the water and butter to a rolling boil. Turn off heat and add one cup flour, stirring with wooden spoon until the mixture is thick and there are no lumps (approximately three to five minutes). When the batter is perfect, the wooden spoon will stand straight up in it. Place batter in a large mixing bowl. Add four large eggs, one at a time, stirring constantly to insure that the batter remains stiff. When all four eggs have been worked in and you are satisfied with the stiffness of the batter, you are ready to make the Ruff's puff shells.

You may want to grease the cookie sheets you use for baking the puffs if they do not have a nonstick surface or are not already well seasoned. Use a quarter-cup to measure the batter. Be sure to pack the batter into the cup so that you have no air pockets. Smooth the surface of the batter with the reverse side of a butter knife, allowing excess batter to fall back into the mixing bowl. Place the batter on the cookie sheet by sliding the butter knife around the inside of the measuring cup to loosen it. If the resulting puff is not round, shape it with your hands. Leave one to two inches of space around each puff.

Place sheet in preheated 375-degree oven for thirty-five to forty minutes or until the smell of the puffs tells you that they are golden brown. Half-way through the cooking process, rotate the cookie sheet 180 degrees to insure even baking. Be very certain that the puffs are done; they will fall when removed from the pans if they are not thoroughly done and a bit crisp to the touch. When done, gently remove puffs from cookie sheet and allow cooling on a rack or plate. Do not cut puffs until they are room temperature.

While puffs are cooling, in a large metal mixing bowl make the cream filling. Use one package vanilla or chocolate instant pudding. Once the instant pudding is in the mixing bowl, add one and a half cups milk, any kind--whole milk adds a calorie or two but makes the filling noticeably richer. Then add a half cup of sour cream. Using an electric mixer on low speed, mix filling for approximately two minutes, then increase speed to high for about thirty seconds. Allow to stand at room temperature for approximately ten minutes. If you prefer to mix the cream by hand, use an eggbeater for about three to five minutes or until the cream thickens.

Use a sharp knife to cut puffs before filling them. I cut puffs horizontally about three-quarters of the way through, approximately in the middle. This should expose a hollow space in the center. If not, pull out enough of the soft center to make your own hollow for filling. Using a tablespoon, begin filling the puffs with the cream and then close them again. Place in the refrigerator and enjoy the cleanup. Double the recipe and you will double the calories. Enjoy the Ruff's Puffs and watch your waistline grow.

Healthy Snack Choices
by Jerilyn Higgins

Jerilyn Higgins, a member in the NFBNJ for over thirty years, has provided some healthy snack ideas for the upcoming BELL Academy. Joe Ruffalo’s favorite is number thirteen.

1. Fruit and cheese skewer using any fruit like grapes, watermelon, tangerine, blueberries, and strawberries and layering it with mozzarella string cheese cut into four chunks.

2. Homemade granola or trail mix using nuts, dried fruit, pumpkin seeds, shredded coconut, and pretzels

3. Carrot and celery sticks with pre-made hummus or homemade ranch dressing using yogurt

4. Peanut butter on celery or apple slices with raisins or chia seeds on top (can even use apple slices to make a sandwich)

5. Pinwheels using small whole wheat wrap, peanut butter, bananas, and chia seeds

6. Cucumber cups using one-inch rounds that you scoop out the flesh with a melon baller. Fill with yogurt or tzatziki or hummus

7. Caprese skewers using grape tomatoes, mozzarella, and fresh basil

8. Fruit smoothie using yogurt, almond milk, and any kind of fruit

9. Banana chocolate ice cream using frozen bananas and cocoa powder

10. Homemade pickle chips using cucumber slices and a pre-made pickling liquid using some honey to offset the sour

11. Yogurt parfait using fruit, granola or oats, nuts, seeds, and shredded coconut

12. Air-popped popcorn using a brown bag in the microwave. Can top with parmesan cheese or nutritional yeast if you want to try it

13. Watermelon pizza using triangular sliced watermelon wedges, topped with feta and mint, or yogurt, berries, and chia seeds

14. Guacamole or hummus with whole wheat pita chips

15. Grilled chicken nuggets with a homemade honey mustard sauce using honey, mustard, and plain fat-free yogurt

16. Pineapple cut outs using fun shaped cookie cutters

17. Melon balls with fresh mint. Kids use a melon baller to form the balls from honeydew, cantaloupe, or watermelon (or all three!)

Multi-Bean Veg Chili
by Annemarie Cooke

Annemarie Cooke is an NFBNJ state affiliate board member, vice president of the NFBNJ Sports and Recreation Division, treasurer of the NFBNJ technology division, and board member for the Garden State Chapter. She adapted this recipe from Rachael Ray’s Veg-Head Three Bean Chili. The blind high school transition students here in NJ enjoy making this meatless dish. It travels well, accommodates most dietary restrictions, and can be spiced up or down depending on personal preference. Serves six or more depending on portion size.

Ingredients:
1 can black beans, rinsed in colander with cold water
1 can red kidney beans, rinsed in colander with cold water
1 can white cannellini beans, rinsed in colander with cold water
1 large onion, diced
2 bell peppers, red or green
1 can vegetarian refried beans
6 cloves of fresh garlic, chopped, or use garlic powder to taste
2 fresh poblano chili peppers or a jar of pickled jalapeño peppers
1 28-ounce can crushed San Marzano tomatoes
1 can diced tomatoes
1 box vegetable stock
Extra virgin olive oil
Cumin
Chili powder
Kosher salt
Black pepper

Method: Chop bell peppers and onions into small dice; set aside. Roast poblano chilis over open flame on stove or under broiler, turning frequently until skin is blistered and charred. Place peppers in a small bowl and cover with plastic wrap or a clean dish towel for about ten minutes, then scrape char off skin, slice off top, and rinse out seeds. Dry with paper towels and chop into small dice.

Drizzle about two or three tablespoons of the oil into a Dutch oven or large pot. When oil is hot, add bell peppers, onions, and poblanos along with a generous pinch of salt and pepper. Sauté about eight minutes until soft. Add garlic. Deglaze pan with a half cup of vegetable stock, then add crushed and diced tomatoes. Add about a tablespoon of cumin and chili powder in the palm of your hand, then stir into vegetable mixture.

Bring to simmer and add all beans except for refried beans. Add vegetable stock to hydrate the chili and cook for about twenty minutes. Thicken by adding refried beans and cook another fifteen minutes.

Adjust seasoning with additional salt and pepper and hot sauce of your choice. Serve with tortilla chips, rice, and corn bread—whatever you like. Keeps in the freezer up to a month if frozen in an airtight container.

Healthy Green Smoothie
by Linda Melendez

Linda is a National Federation of the Blind Sports and Recreation Division board member, NFBNJ first vice president, and president of the NFBNJ Sports and Recreation Division.

Ingredients:
8 ounces coconut water (not sweetened cream of coconut)
4 strawberries (I prefer frozen because they make the drink colder)
1/2 of a small banana
1/4 to 1/2 teaspoon of each: flax, chia, and hemp seeds combined
A healthy handful of baby spinach
A few pieces of kale

Method: Blend all ingredients thoroughly into a liquid. Chill and enjoy! Please note that too much spinach and kale will make the smoothie too thick.

Ada’s Sweet Potato Special
by Ellen Sullivan

Ellen Sullivan is the affiliate secretary of the National Federation of the Blind of New Jersey and also serves as chair of the Fundraising Committee. Ellen joined the NFB in 2017 while she was living in Delaware, and in 2018 she moved back to her home state of New Jersey and became a very active member of the New Jersey Affiliate. This recipe is from a dear blind woman in Ellen’s Delaware book club.

Ingredients:
3 pounds of sweet potatoes diced (approximately four cups)
1 stick of butter
1/2 cup of maple syrup
Zest of 2 medium-size oranges and squeeze out the juice

Method: Add all ingredients to a crock pot and cook on low for four hours. Add 1/4 teaspoon of cinnamon and nutmeg at the end.