The Furman Student Culinary Club has wrapped up another great semester. Check out some of the delicious recipes from our spring 2017 workshops.
In February, Furman Student Morgan Cooper led the Club with a Baking Workshop that included both healthier and indulgent recipes. Here are a few of the favorites:
Chocolate Avocado Pudding with Hazelnuts. In a food processor or blender, combine 2 avocados, 1/2 cup milk (coconut, cow, soy, almond), 1/3 cup cocoa powder, 1/3 cup maple syrup, and 1 tsp. vanilla. Refrigerate for 15 minutes. Top with hazelnuts and a pinch of sea salt
Winter Fruit Salad with Maple Lime Dressing and Crunchy Oat & Chia Topping. Combine chopped apples and pears, clementine segments, kiwi, and pomegranate seeds. Drizzle with maple syrup and fresh lime juice. Top with your favorite granola.
Easy Coconut Macaroons with Chocolate Drizzle. Recipe here.
Red Velvet Cupcakes with Cream Cheese Frosting. Morgan used her secret family recipe for the workshop. Here is another favorite from Cooking Light.
Our last workshop for the Spring was “A Taste from Afar” and included recipes from around the world. Here are a few of the favorite recipes:
Korean-Style Bok Choy. Bok choy is a delicious Asian cabbage. We stir-fried it with garlic, ginger, soy sauce, sesame oil, and topped it with sesame seeds.
Asian Style Chicken Lettuce Wraps. Warm oil in a large skillet over medium high heat. Add 1 pound lean ground chicken; cook 3-5 minutes. Stir in 1 chopped onion, 1 tsp. minced garlic, 1 tsp. freshly grated ginger, 1/4 cup hoisin sauce, and 2 Tbsp. reduced sodium soy sauce, and a can of diced water chestnuts; simmer 3-5 minutes ingredients are combined and chicken is cooked through. Spoon mixture into lettuce leaves (e.g., Bibb or Boston) and garnish with green onions.
Mexican Tostadas with Homemade Pinto Beans, Homemade Guacamole, Homemade Salsa, tomatoes, and cotija cheese. We soaked pinto beans overnight and then cooked them with onions and garlic until tender. Then we mashed them, combined them with a little water and reheated them. In a pinch, you can just use a can of refried beans. Spread the beans over the store bought tostadas. Top with your favorite toppings.
Quick Cashew Chicken. This easy dish was a workshop favorite! Cut 1 pound of chicken breast into bite size pieces and toss with 1/4 cup cornstarch. This creates a light and crisp coating on the chicken. Toss a large handful of cashews in a large skillet over medium low heat and toast for a few minutes until fragrant; remove cashews from pan and set aside. Add 1 tbsp. canola oil to the skillet and increase to medium high heat. Add chicken; saute for 3-5 minutes until lightly golden. Add 1 chopped red bell pepper, 4 tbsp. reduced sodium soy sauce, 1 tbsp. rice wine vinegar, 1 tbsp. Hoisin sauce, and 1 tsp. sesame oil; saute for 3-5 minutes until sauce is thickened and chicken is cooked through. Top with cashews, sesame seeds and chopped green onion.
Tuscan White Bean Soup. Saute onion, carrots, celery, and garlic in a pan 3-5 minutes or until tender. Add low sodium chicken broth, a can of diced tomatoes, canned white beans (rinsed and drained), chopped fresh kale, and dried Italian seasoning; simmer for 15 minutes. Top with shredded Parmesan.
Crepes with Homemade whipped cream and fresh berries. Crepes are delicious thin French pancakes. In a medium bowl, combine 2 cups flour, 4 eggs, 2 Tbsp. melted butter, 1 cup of low fat milk, 1 cup of water, and 1/2 tsp. salt. If mixture seems thick, add a little more milk. It should be thinner than a pancake batter. Warm a medium skillet over medium high heat. Pour 1/4 cup of the batter into the pan and swirl to coat the bottom of the pan evenly. Cook for 1-3 minutes or until lightly browned. Turn with a spatula and cook on the other side 1-3 minutes until lightly golden. Fold or roll up with toppings such as fresh berries, peaches, bananas, whipped cream, or powdered sugar.
