Furman Culinary Club feasts on Tex-Mex Cuisine

 

 

This past Sunday, the Furman Culinary Club enjoyed another healthy cooking workshop.  Senior Emily Zizzi led the Tex-Mex themed workshop that included quite a few tasty recipes.

(Click on the links to see the actual recipes)

The Menu

Mexican Kale Salad with Creamy Avocado Dressing

Black Bean Soup with Cilantro and Lime

Chicken Avocado Lime Soup

Taco Bar

~ Whole wheat soft tortillas

~ Hard taco shells (Trader Joe’s)

~ Shredded Fajita Chicken with red salsa and green tomatillo salsa

~ Beefless Vegetarian Crumbles with salsa and taco seasonings (Trader Joe’s)

~ Homemade Guacamole

~ Pineapple Mango Salsa

~ Fresh Tomato Salsa

~ Shredded Cheddar

~ Non-fat Greek Yogurt (replaces sour cream)

Chunky Cilantro Lime Brown Rice with Black Beans and Corn

Caramelized Plantains with Brown Sugar, Butter, and Cinnamon

“Unfried” Mexican Ice Cream

Mexican Hot Chocolate

Here are a few of our workshop pictures:

Mexican Kale with Creamy Avocado Dressing.  I love kale salad and this was a nice change of pace.  Just blend a little bit of avocado with lime juice, cumin, and water to create a decadent dressing.

 

Easy Fajita Shredded Chicken.  This was so delicious!  Simply saute skinless chicken breasts and/or chicken thighs and then shred the meat with two forks.  We tossed half with a red salsa and the other half with a green tomatillo salsa for the taco bar.

 

 

Chunky Lime Brown Rice with Cilantro, Corn, and Black Beans

Guacamole with Avocados, Tomatoes, Red Onions, Cilantro, and Lime.

Fresh Tomato Salsa with Tomatoes, Jalapeno, Red Onion, Cilantro, and Lime Juice

Pineapple Mango Salsa with Red Onion, Cilantro, and Lime.  This was the perfect compliment to the Fajita Shredded Chicken.

Caramelized Plantains in a little bit of brown sugar, butter, and cinnamon:

We served the plantains with “unfried” Mexican ice cream on a Make-your own Sundae Bar.  To make the “unfried” ice cream, we crushed a toasted oatmeal flake cereal (Trader Joe’s) in a plastic bag until it was finely crushed.  Then we rolled little scoops of low-fat vanilla frozen yogurt in the crumbs to give it the crunch of fried ice cream.  We froze the ice cream scoops on a large tray lined with wax paper until ready to serve.  Then we topped the caramelized plantains and “unfried” ice cream with chocolate syrup, whipped cream and Trader Joe’s jarred sweet cherries.  Amazing!

We had a great time!

Be sure to stay tuned for our spring Culinary Club workshops featuring Indian Cuisine and Warm Winter Soups!