Banana Bread

Banana Bread by Sabrina Evans

Videography and Production by Amanda Sue Quiroz

Sabrina Evans, an StMU alumna with a BA in communication studies, bakes a moist chocolate chip banana bread on camera. Evans talks about her first experience baking banana bread. She describes the “sense of comfort and a sense of consistency” from the banana bread that brings back memories from her college days and the people she loves.

Ingredients:

  • 3-4 medium, overripe bananas
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 c. vegetable oil
  • 1 1/2 cups All Purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp. baking soda
  • dash of ground cinnamon
  • 1/8 tsp salt
  • 1 cup chocolate chips

Directions:

Preheat the oven to 350ºF.

Prepare a 9×5 baking pan by lining it with parchment or foil and lightly spraying with nonstick spray.

Preheat the oven to 350ºF.

Prepare a 9×5 loaf baking pan by lining it with parchment or foil and lightly spraying nonstick spray.

Mash the bananas with a fork or whisk.

Whisk in the sugar, egg, vanilla, and vegetable oil.

Mix in the flour, baking powder, baking soda, cinnamon, and salt.

The batter will be lumpy. Fold in the chocolate chips.

Pour the batter into the prepared baking pan (top with more chocolate chips if you want).

Bake for 55-60 minutes (start checking for doneness with a toothpick at 55 minutes). Let cool.

Lasagna

Lasagna by Blanca Gutierrez.

Videography and Production by Christa Neumann.

Dyslexia teacher Blanca Gutierrez goes through the steps on how to make an easy lasagna. After working for 39 years, Gutierrez describes her journey into the kitchen and what makes cooking so special for her.

Ingredients

  • 1-pound ground beef
  • 1 (32oz) jar spaghetti sauce
  • 32oz cottage cheese
  • 3 cups shredded mozzarella cheese
  • 2 large eggs
  • ½ cup grated Parmesan cheese
  • 2 teaspoons dried parsley
  • Salt to taste
  • Ground black pepper to taste
  • 9 lasagna noodles
  • ½ cup water
  • 1 spray can of olive oil

Directions

In a large skillet over medium heat brown ground meat. Add salt and pepper to taste. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.

In a large bowl, mix the cottage cheese, eggs, half of grated Parmesan cheese, dried Parsley, salt ground black pepper. To assemble, spray the bottom and sides of a 9×13 inch baking dish with olive oil. Evenly spread ¾ cup of sauce mixture. Cover with 3 uncooked lasagna noodles, 1 ¾ cup of the cheese mixture and ¼ cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce and sprinkle mozzarella and Parmesan cheese. Add ½ cup water to edges of the pan. Cover with aluminum foil that has been sprayed with olive oil.

Bake on preheated 350-degree oven for 45 minutes. Uncover and bake an additional 10 minutes, let it sit for 10 minutes before serving.

Arroz con Pollo

Arroz con Pollo by Michael Lopez

Videography and Production by Allison Magera

Michael Lopez, a current student at Texas A&M University, shares how to recreate his favorite dish: Arroz con Pollo. Through his tips and tricks and simple but flavorful ingredients, you’ll be able to create a meal that you won’t be able to find in just any Mexican restaurant.

Ingredients:
Chicken:

  • 4-6 Whole Chicken Thighs (varies depending on number of servings)
  • ~2 tablespoons Season-it-all
  • 1 tablespoon of garlic
  • salt and pepper to taste

Rice:

  • 4 cups of water
  • 2 cups of dry white rice (brown rice also acts as a substitute if necessary)
  • ~ 2 tablespoons of vegetable oil
  • 1/2 of a chopped yellow onion
  • 1 green bell pepper
  • 1/4 cup of fire roasted diced tomatoes
  • 1 4oz can of tomato sauce
  • 1 Teaspoon caldo de tomate
  • Dash of garlic salt, cumin and pepper

Directions:

First, season raw chicken thighs with a generous covering of salt, pepper and season-it-all. Add about a tablespoon of oil to pan and brown chicken thighs on medium-high heat until skin is crispy. The inside does not need to be completely cooked; it will boil later with the rice. In a separate pot, begin to boil 4 cups of water for the rice. Including about a teaspoon of oil, fry dry rice in another separate pan until brown, about 10 minutes. Add chopped onion, bell pepper and diced tomatoes to rice once it is browned and stir occasionally for about 3 minutes. Add boiling water to the pan with the rice and vegetables. Add tomato sauce, caldo de tomate, garlic salt, cumin and pepper. Lastly, add browned chicken thighs to the pot, cover, and simmer on low heat for about 20-25 minutes or until both the rice and chicken are cooked thoroughly.

Skillet Enchiladas

Skillet Enchiladas by Sheila Peña

Videography and Production by Courtney Peña

Sheila Peña is a mother and a teacher who enjoys cooking. In this video, she shows you how to make Skillet Enchiladas and talks about her experience with cooking.

Ingredients

  • ¼ cup of avocado oil
  • 1 ½ pound of ground beef
  • 2 cans of enchilada sauce
  • 1 package (8oz) of shredded cheddar or colby jack cheese
  • 12 corn tortillas (Cut in small squares)
  • 1/8 to ¼ cup of corn masa mix
  • ½ cup of water

Directions

Turn the stovetop between medium and high heat and fry tortillas in batches in avocado oil in 12 in pan. Remove fried tortillas and set aside on a plate. Remove excess oil. Cook beef in the 12 in pan. Once the beef is cooked, add enchilada sauce and stir. Add cheese mix and stir. Mix masa and water in a separate cup. Add masa mixture and stir. Add fried tortillas and mix it all together.

Spam Musubi

Spam Musubi by Maggie Estrada
Videography and Production by John Estrada

Maggie Estrada prepares a dish of Spam Musubi. She describes the dish in a brief breakdown, and recollects her experience with cooking and baking.

Ingredients:

  • 2 cups uncooked short-grain white rice
  • 2 cups water
  • 6 tablespoons rice vinegar
  • ¼ cup soy sauce
  • ¼ cup oyster sauce
  • ½ cup white sugar
  • 1 (12 ounce) container fully cooked luncheon meat (e.g. Spam)
  • 5 sheets sushi nori (dry seaweed)
  • 2 tablespoons vegetable oil

Steps:

The first step is to soak uncooked rice until moist; drain and rinse

Next, In a saucepan, bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Stir in rice vinegar, and set aside to cool.

In a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.

In a large skillet, heat oil over medium high heat. Cook slices for 2 minutes per side, or until lightly browned. Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of the sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice mold, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices, 1 inch thick.) Musubi may be served warm or chilled. Enjoy the Musubi!

Baked Pears

Baked Pears by Amia Barrio

Videography and Production by Sydney Jara Barrio

Amia Barrio, making some Baked Pears with her canine costar Koda!

Preparing food for your family is not always the easiest task, but Amia walks us through a simple recipe to gather loved ones at the dinner table for a sweet treat. Baked pears, it’s what’s for dinner… or rather, it is for dessert.

Ingredients

Measurements for this recipe are subjective and can be tailored to preference. I am only guessing the amount used in the video.

  • 3 large ripe pears
  • 1/3 tsp ground cinnamon
  • 3 tsp honey
  • 1/3 cup crushed walnuts
    • optional: ice cream, yogurt, frozen yogurt, or Cool Whip!

Directions

Begin by preheating your oven to 350F. Then cut pears in half and place on a baking sheet; a good tip is to cut off a small sliver of the other end, so they sit upright and do not wobble. Using the knife, a spoon, or melon baller, scoop out the core as best you can. Afterward, sprinkle cinnamon, top with crushed walnuts, and drizzle with honey over each one. Once you have prepared the pears and your oven is at 350F, place them on a baking sheet to bake in the oven for 20 minutes. Then remove, let cool, and enjoy! Top with Cool Whip, vanilla ice cream, or yogurt to make it even sweeter!

Banana Nut Bread

Banana Nut Bread by Dolores Tellez
Videography and Production by Sarah Lugo

Dolores Tellez is a biology/pre-nurse major who happens to love baking! In the video, Dolores is baking a loaf of banana nut bread for her family. She also shares with me how she started baking and what she’s learned from it. 

Ingredients:

  • 2 cups all-purpose flour (unsifted)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (8 tablespoons) butterfat room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 ⅓ cups mashed ripe bananas (3-4 bananas)
  • 1 teaspoon milk
  • 1 teaspoon vanilla extract
  • ½ cup chopped nuts

Directions:
In a medium bowl add flour, salt, and baking powder and whisk until it’s well combined. Then, in a big mixer bowl add butter and sugar to cream together until it’s light and fluffy. Next, add two eggs and mix again till well combined. In a separate bowl peel the bananas and mash them. Once they’re mashed add the vanilla extract and milk and mix together. Then, alternate adding the dry ingredients from earlier and the banana mixture into the butter (mixer) bowl. Afterwards, add your nuts into the new mixture and pour into a buttered loaf pan. Now heat the oven to 350° F and bake for 1 hour and 10 minutes. Once it’s done, take the bread out of the oven and let it cool for 10 minutes. After 10 minutes give the pan a few taps on the counter to loosen the bread, remove it from the pan, and enjoy!

Spaghetti

[https://youtu.be/hUpsCizZ6es]

Spaghetti By Nikki Givens

Videography and Production By Alexis Lawrence 

Here you will see Nikki Givens in my new youtube video where she shows her cooking skills by making her favorite dish Spaghetti and explains why she choose this recipe. And how she got into cooking for her family. Ms. Givens is also an Accountant she first started her accounting Job in Dallas Texas and moved recently to continue in Austin Texas this year. And raised two daughters who are now both in college.

Ingredients 
  • 1 tsp of butter
  • ½ a cup of bell pepper (diced)
  • ½ a cup of onion (diced)
  •  1 lb. of ground beef
  • 1 14.5 oz can of Diced tomatoes
  •  2 -8oz cans of tomato Sauce
  • ½ package of spaghetti strings
  • 1 tsp of garlic salt
  •  1 tsp of Italian Herbs
Directions

1. Turn on stove to medium hot 2. Melt the butter in a large fry pan of your choice. 3. Add bell pepper and onion to the pan and sauté them. 4. Add ground beef to pan and stir with onion and bell pepper until fully cooked. 5. Drain the fat 6. Sprinkle in the garlic salt & Italian Herbs 7. Pour in the Diced Tomatoes and Tomato Sauce 8. Stir together for 10 minutes on medium then turn down to low. 9. In a medium saucepan boil 2 cups of water 10. Once boiling add spaghetti strings and cook for about 10 minutes. 11. Take hot noodles and pour in a strainer. 12. Rinse with cold water. 13. Take cooled noodles and add to the sauce (optional)

 
 

Caldo de Pollo

Caldo de Pollo by Kimberly Rodriguez                                                                  Videography and Production by Katherine Rodriguez

Kimberly Rodriguez is an amateur chef who likes to remind herself of where she comes from through food. After learning how to cook from the internet and her grandma, Rodriguez prepares Caldo de Pollo as a way to bring people together.

Ingredients

  • 3 pounds chicken leg quarters
  • 1 gallon water 
  • 2 tablespoons minced garlic 
  • 2 tablespoons salt 
  • 1 tablespoon garlic powder 
  • 1 cube chicken bouillon 
  • 3 large corn ears, cut in halves 
  • 4 large carrots, peeled and cut into large chunks 
  • 4 large potatoes, peeled and cut into large chunks 
  • 1 cabbage, cut into large chunks 
  • 1 large onion, cut into large chunks 
  • ½ bunch fresh cilantro, chopped

Directions

Place chicken legs into a large stock pot and pour water over chicken. Add garlic, salt, and garlic powder. Cover the pot, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, which takes roughly one to two hours. Stir in chicken bouillon cube and let it dissolve. Mix corn, carrots, potatoes, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, serve, and enjoy a delicious meal on a cold and chilly day.

Lentejas a la Charra

Lentejas a la Charra by Lili Garcia

Videography and Production by Eva Garcia

Lili Garcia is a stay-at-home mom to her three kids and has looked at the bright side of quarantining: she gets to spend more time with them, especially her daughter who is doing her college work at home. She enjoys cooking all different kinds of food, which is why a few years ago, she took chef classes to learn more of International cuisine as well as baking and pastry.

Ingredients

• 1 pound of uncooked lentils

• 3 tomatoes

• 1 onion

• 3 serrano peppers (or your preference)

• Half a bunch of cilantro

• 5 strips of bacon

• 2 tablespoons of Knorr Caldo de Pollo

• 1 whole garlic

• 1 dash of cumin

• 1 dash of pepper

Directions

Thoroughly rinse your tomatoes, onions, peppers and cilantro.

After rinsing them, thoroughly rinse your lentils as well.

In a large pot, fill it up halfway with water and put it boil.

Add your garlic, Knorr, pepper and cumin to the water.

Once the water has started boiling, toss in your lentils.

Dice your tomatoes, onion, serrano peppers and cilantro.

Chop your bacon in small pieces.

In a separate pan, sauté your vegetables (except your cilantro) and bacon.

Let your lentils cook for about 20 minutes or until they are tender.

Add your sautéed vegetables to the pot of lentils and stir.

Add your chopped up cilantro towards the end.

Let it cook for about 5 more minutes and then it is ready to serve!