Culinary Department Adds Twists to Typical Recipes

Katy Billings

 

​UNA culinary students over the years have compiled some of their favorite recipes in their own first cookbook Culinary Inspirations. The book has recipes for appetizers, beverages, soups, salads, vegetables, main dishes, breads, rolls, desserts, and miscellaneous. Chef Ogun says he wants to take typical foods with a twist. The cookbooks are now only $5 and can be purchased at the East Campus or at Floyd Hall.

 

A few recipes that exhibit the twist Chef Ogun mentioned:

 

Pizza Roll-Up Lunch

 

1 8’’ Whole Wheat Flour Tortilla

2 Tbsp. Pizza Sauce

12 Baby Spinach Leaves

3 Tbsp. Shredded Mozzarella Cheese

½ c. Cucumber Spears

½ c. Cauliflower or Broccoli Florets

2 Tbsp. Ranch Dressing

1 c. Watermelon Pieces

6 Chocolate Wafer Cookies

 

Spread sauce over tortilla and top with spinach leaves and cheese. Microwave on high for 30 seconds. Roll up and allow to cool before cutting into two pieces. Place in a compartmental lunch box along with the other ingredients and serve.

 

Mango Tango Tea

 

5 Large Tea Bags

2 c. Hot Water

12 oz. Frozen Lemonade, thawed

6 oz. Frozen Limeade, thawed

34 oz. Mango Nectar

4 c. Cold Water

 

Combine hot water and tea bags and steep for 10 minutes. Then remove and discard tea bags. Stir in lemonade, limeade, mango nectar, and cold water. Cover and chill. Makes 1 gallon.

 

Mojito Sorbet

 

1 c. Sugar

2 c. Water

5 Mint Sprigs

¼ c. Lime Juice

1/8 c. Rum or Vodka

2 Tsp. Lime Zest

2 Tbsp. Mint, chiffonade

 

In a medium sauce pan over medium heat, combine sugar and water until the sugar dissolves. Add the mint sprigs, stir until mixture comes to a boil, reduce heat to low, and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes. Place a fine strainer over a large bowl and pour syrup mixture through (straining out the mint). Add lime juice, rum/vodka, and lime zest to the strained syrup mixture and stir to combine. Chill. Proceed one of two ways: Ice Cream Maker: Process according to manufacturer’s instructions. About five minutes from finish, add mint chiffonade. Store in freezer. Freezer Method: Chill in stainless steel or Pyrex bowl in freezer. The sorbet mixture should not come up over one inch along the side of the pan. Stir with fork every hour until well frozen. Process in small batches in blender adding mint chiffonade. Place in sealed container and freeze.