Zambian Twist on Chicken

Posted on August 30, 2016 by erickcerritos

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Inkoko Umusalu by Nebby Mutuale
Story and photos by Erick Cerritos

The Rev. Nebby Mutale, a graduate student in communication at St. Mary’s and a member of the Oblates of Mary Immaculate, presently lives in the George Sexton House of Studies in San Antonio.

Mutale chose to prepare a dish that is fairly common in his home country of Zambia called Inkoko Imusalu.

Mutale enjoys cooking and many of the religious brothers in his residence appreciate the food he makes for everyone.

He says the dish is fairly easy to make, and most U.S. citizens shouldn’t feel intimidated to try it out.

Mutale is a full-time student and cooking is something he loves to do when he is not studying for his classes.

“Many are able to make inkoko umusalu in Zambia,” Mutale says, because it is quite easy to observe how others prepare it.

 

Ingredients

  • 5 lbs chicken thighs
  • 5 tomatoes
  • 5 garlic cloves
  • 1 onion
  • 1 Maggi Chicken Flavor Bouillon Cube
  • 1 tablespoon curry powder
  • 1 tablespoon ground turmeric
  • 1 tablespoon Adobo all purpose seasoning
  • 1 tablespoon lemon pepper
  • 1 tablespoon olive oil
  • 1 tablespoon black peppercorns
  • 1 green bell pepper
  • salt to taste

Makes 10 servings.

 

Directions

Add chicken thighs to a large pot filled with water to just barely cover chicken and set to high for boiling. To pot add 1 tablespoon each of curry powder, black peppercorns, ground turmeric, and Adobo all purpose seasoning. Mix everything together and cook for approximately 15-25 minutes until chicken is cooked stirring occasionally.Chop 1 whole onion into small pieces (about pea sized) and set aside in a large bowl. Cut 5 medium sized tomatoes into medium sized pieces and set aside in bowl with onion. Chop 1 green bell pepper into small pieces (about pea sized) making sure to remove, stem, seeds and veins and set aside in bowl with tomatoes and onion. Finely mince 5 cloves of garlic and add to bowl. To a large, medium depth frying pan, add 3 tablespoons of olive oil. Once chicken is cooked, turn off heat and turn on medium depth frying pan. Remove chicken from pot and place in pan to fry until a deep golden brown on both sides, about 3-5 minutes on each side. Once browned, remove chicken and set aside. To frying pan, add chopped onion, tomato, green bell pepper, and garlic with about a tablespoon of lemon pepper and 1 Maggi Chicken Flavor Bouillon Cube. Stir and cover for approximately 10 minutes until all vegetables are cooked and make a slightly chunky soup consistency. Add salt to taste. Turn off pan. Add fried chicken back to frying pan with cooked vegetables and stir.

 

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Bacon Avocado Pasta

Posted on August 15, 2016 by dwilkins15

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Bacon Avocado Pasta Salad by Everaldo Avila
Story and photos by David Wilkins

St. Mary’s very own Everaldo Avila, whipped up a bacon, avocado salad that has been a dish in his family for many years. Originally, from St. Louis Missouri, Avila plans to join the Air Force after receiving his degree to pursue his dream job in the FBI.

“I have always wanted to be a FBI. agent since I can remember, especially since I leaved in a neighborhood that was treated poorly by the police department. I understand they mean good and I would hope I can add to that,” he says.

When asked why he had chosen St. Mary’s he explained he attended Chaminade College Prep and has a very strong connection with the University because Chaminade is a sister school to St. Mary’s. Avila was the first from his school that received the St. Louis Scholars Award.

“The scholarship actually gave me a full ride to St. Mary’s and if it wasn’t for that, I probably wouldn’t be here, but, luckily I am and I am grateful. I love St. Mary’s it has shaped me as a student and a person, plus I enjoy the family atmosphere,” says Avila.

Avila explained his favorite foods is Mexican but recently developed a taste for Italian.

“I basically enjoy any type of Mexican food; I really like the spices. Recently I’ve been eating Italian food so I’ve been cooking it a lot more,” he says.

This recipe has been in the Avila family for years.

“I don’t know why the dish is made every year or when it started but it is something that we do,” he says.

Avila advises when making the dish to follow the instruction closely except for the meats. The bacon and chicken is left up to the chief.

“If you enjoy your meats then double” says Avila.

Ingredients

  • 12 ounces elbows pasta
  • 5 slices bacon, diced
  • ½ cup of grilled chicken
  • 2 avocados, halved, seeded, peeled and diced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 teaspoons fresh thyme leaves, for garnish

 

Lemon thyme dressing

  • 3/4 cup mayonnaise
  • 1/4 cup freshly squeezed lemon juice
  • 1 1/2 tablespoons lemon zest
  • 1 tablespoon sugar
  • 1 teaspoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup olive oil

 

Directions

To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste. Serve immediately, garnished with thyme.

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Enchiladas de Mole

Posted on July 30, 2016 by Ruben Dominguez

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Enchiladas de Mole by Valeria Perez
Story and photos by Ruben Dominguez

There are many authentic Mexican dishes, but for first-year graduate student Valerie Perez, there is one that means much more to her than a good meal.

“It reminds me of family,” Perez says, “I remember eating it often as a kid when I would visit my mother’s family who reside in San Luis, Potosi, Rio Verde.”

This dish, known to many as Enchiladas de Mole, is a popular dish in the Mexican culture. It is often served at weddings and Quinceaneras. The special sauce which originated from Puebla, Mexico, is a traditional ingredient of that particular area. This Oaxacan cuisine can be found used on many other Mexican dishes such as tamales, quesadillas, and chapulines.

“Mole is one of my favorite Mexican entrees to cook and eat because the sauce is different compared to other famous Mexican dishes.” Perez says.

The sauce that Perez enjoys preparing contains chocolate to give it a rich, sweet taste for its consumers. This is interesting aspect to the Mexican food enthusiast who prepares this dish quite often for dinner parties for friends in her hometown of Dallas, Texas.

“The mole sauce has a little bit of chocolate in it but you can’t really taste the chocolate when you try it,” Perez says.

In cooking this dish, Perez feels that she can connect back to her cultural heritage, something she appreciates about St. Mary’s University as well. She was inspired to make this dish after taking a Mexican-American literature course that has sparked her interest in knowing more about her roots. While the task to make them perfect is a challenge, learning to create a dish worth much more than just a great taste is an adequate reward worth the hardship.

If there was any advice on making the dish, the graduate student says to follow the instructions carefully, but not to be afraid to switch things up and put your own twist on things. This is the key to making the dish meaningful.

“Every time I make this dish, I want to make my critics remember it,” Perez says, “and to make all those that made it before me proud.”

Ingredients

  • 2 1/2 cups of cooked chicken, already shredded
  • 3 cups of warm mole sauce
  • 12 tortillas
  • 3 tablespoons of vegetable oil
  • 1/2 medium size white onion, thinly sliced
  • Lettuce or any salad spring mix of your liking
  • Diced tomatoes, cucumber, freshly cut pineapples
  • Any type of salad dressing
  • Optional: basil, white shredded cheese, avocado
  • Two Frying pans

Directions

First, You will need two frying pans. Place the mole sauce in one of the frying pans and set over medium low heat. Have a plate covered with paper towels ready. Meanwhile, add the vegetable oil in the other frying pan and turn the heat to high. Once the oil is hot, turn down the heat to medium and start frying the tortillas in a fast pace, turning once. The tortilla should turn soft but without any excess oil. Place the tortillas over the paper towel-covered plate to absorb the oil. Keep them warm. After frying all the tortillas, dip them one by one with the help of kitchen tongs (or your hand and a large spatula) into the warm mole sauce, making sure it is completely submerged. This is also a step that’s done quickly, to avoid breaking the tortillas. Place the tortilla onto a plate and add the chicken filling right at the center. Fold the tortilla in the tube form and, with the help of your spatula, place the enchilada on your serving plates. If needed, spoon some more mole sauce over the enchiladas. (I use one plate exclusively to assemble the enchiladas before placing them on the serving dish). Just before serving, garnish with the crumbed cheese and finely sliced onions (and/or) basil. Prepare the salad with lettuce, spring mix. Add the diced tomatoes, diced cucumber and pieces of pineapple onto the salad. Cut the avocado and add it onto the salad or on the side. Makes 3-4 servings.

 

 

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Caramel Apple Pizza

Posted on July 15, 2016 by guilleavelarg

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Caramel Apple Pizza by Alina Fernandez
Story and Photos by Guillermo Avelar  

They key to happiness is doing what you love—a mantra that Alina Fernandez has adopted for her life.

Born and raised in Eagle Pass, Texas, Fernandez is pursuing an undergraduate degree in exercise and sport science.

She has had exposure to the field by working at her hometown as a physician assistant and is always searching for opportunities to further develop her skills.

Fernandez started attending St. Mary’s in fall 2014.

“I chose this university because it’s small and it has a strong community feeling. Also, I enjoy the personalized attention students get with faculty as it maximizes my learning process,” Fernandez says.

Fernandez describes cooking and baking as one of her favorite hobbies.

“I am comfortable cooking and baking anything; it is my way to take a break from life whenever there is too much academic pressure,” Fernandez adds.

“I decided to bake an Apple Carmel Pizza because, despite the fact I don’t really have a sweet-tooth, this dessert is probably the best dessert there is. I enjoy eating it, and so do everyone else,” she says.

Although the process takes between two to three hours, Fernandez assures that it is “extremely easy and fun to make.”

The dish requires mixing ingredients to form different pastes to spread on top of the cookie crust.

Fernandez likes this dessert so much because “it looks like a pizza, but it tastes like a cookie.”

Additionally, she explains how the Apple Caramel Pizza adds healthy ingredients, such as apples and walnuts, to make it taste better and be healthier.

As with everything Fernandez prepares, the best advice is to “make everything with love, and add a little pinch of joy, as well the obvious, of having fun throughout the process.”

 

Ingredients

  • 3/4 cup of unsalted butter
  • 3/4 cups of sugar
  • 1 egg
  • 2 tsp of vanilla extract
  • 1 1/2 cups of all purpose flour
  • 1/4 tsp of salt
  • 1 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1 tsp of cinnamon
  • 1/3 cup of walnuts
  • 2 apples, sliced
  • 1/2 lb of cream cheese
  • 1/2 cups of powder sugar
  • 1/2 cup of caramel sauce

Makes 8-12 slices

 

Directions

First, preheat oven to 300°F to toast walnuts. To make the dough, in a large bowl, mix 1/2 a cup of softened butter with sugar until everything is evenly mixed. Add to the large bowl an egg and 1 tsp of vanilla extract and beat it together until a smooth paste is created. Then, in a medium bowl, mix flour, salt, baking powder, baking soda and cinnamon until evenly mixed. Combine the mixture of both bowls thoroughly. Once this is completed, cover the dough and place in the refrigerator from 30 minutes to 4 hours. In a baking rack, place the walnuts and toast them on the oven for 10 minutes; set aside to cool. Preheat oven to 350°F and grease a 12-inch pizza pan for crust. Remove dough from refrigerator and form a circular shape on the pan. Bake for 15-20 minutes, or until crust is slightly brown; remove and allow crust to cool completely. Meanwhile, slice both apples thinly (you can use club soda to prevent apples to turn brown) and place aside. For the frosting, beat cream cheese and ¼ cup of butter in a large bowl. Add powder sugar, 1 tsp of vanilla extract and ¼ cup of caramel sauce and beat it until completely combined. Finally, spread the frosting evenly unto the crust and place sliced apples and toasted walnuts on top. To finish, drizzle caramel as preferred.

 

 

 

 

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Oreo Cheesecake Cookies

Posted on June 30, 2016 by clarissayanar

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Oreo Cheesecake Cookies by Ana Claudia Irigoyen
Story and Photos by Clarissa M. Yanar

Upon entering the kitchen the smells of a previous meal filled the air, the chef was ready to bake with and apron on and an eager look on her face; the next few hours were sure to be eventful and most of all flavorful.

Ana Claudia Irigoyen, a Senior Marketing major, starts by explaining that the cookies she’s about to make are addictive, “So Beware!” While getting things out to begin she mentions she might pursue baking as a career, “I’ve always wanted to go to Europe and take a few cooking classes, maybe have my own place one day.” Her marketing degree might help her in the business side of her bakery and her passion will be translated into everything she makes.

Being a St. Mary’s student makes Irigoyen feel more confident about her dreams because of how her professors motivate her on a daily basis. “All my professors know me by name and know what I want for my future,” says Irigoyen. What she says she loves most about being here is that it feels like a “close community” and everyone gets involved in helping her reach her success.

Her tips for baking can be thought of as well as the tips for life. She says her number one tip for baking would be, “Don’t be afraid of failure. Some of the greatest recipes were thought to be failures!” Watching the passion she put into her baking proved that she knew how to experiment with flavors to get the best outcome.

Irigoyen’s favorite things are all sweets, so she loves to bake cakes, cookies, and anything that will fill her sweet tooth. Her favorite dessert is tiramisu, “I have never made it myself because of the fear that I won’t meet my own expectations in capturing all the sweet goodness.” She says her kitchen is her sanctuary and her oven is where the magic happens. What’s her favorite part? “I love turning on the oven light and watching my creations happen, “ she says.

This specific recipe was chosen because it is the first thing her mom ever taught her to make. “There are few ingredients, it’s simple, and most of all it’s fun to make, “ says Irigoyen. She loved baking ever since that time and she couldn’t think of a better recipe to showcase.

Of course, like every good chef she has advice on preparing her recipe. While making the cookie balls before putting them in the oven, “Try to use only the tips of your fingers. The batter will be sticky so don’t worry if they don’t look perfect, they will taste great either way.”

Ingredients:

  • 1 Stick of Butter
  • 3oz of Cream Cheese
  • 1 Cup of Sugar
  • 1 Tablespoon of Vanilla
  • 1 Cup of Flour
  • ½ Cup of Chocolate Chips
  • 1 Pack of Oreos
  • 1 Large Cookie Sheet
  • Wax Paper

Directions:

First you always have to remember to preheat your oven. In this case leave it at 375 degrees F. Before you start prep your cookie sheet because later on your hands will be sticky. Place a sheet of wax cooking paper on cookie sheet. The first step to making your batter is to whip the butter with the cream cheese with your mixer at a medium speed. When they are completely whipped, add your sugar and vanilla to mix and keep beating. With the mixer still going at a steady speed, sprinkle the flour in to the mix at a slow place; not all at once. After all the flour is sprinkled in the mixer, add the chocolate chips and keep mixing at the previous speed until mixture looks even. In a separate bowl crush the Oreo’s finely. You can also use a food processor for a finer crumble. The next step is to start to make balls from the flour mixture and cover them with the crushed Oreo’s. When placing them into your Oreo crumble try to cover as much as possible, but they don’t have to be completely covered. Place each ball about an inch apart on the cookie sheet. When all the batter is balled up place your cookie sheet in the oven and bake for 15 minutes.

Enjoy.

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Gateway Tofu: A re-introduction to an often misjudged dish

Posted on June 15, 2016 by vdominguez704

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Gateway Tofu by Kelly Baron
Story and Photos by Valerie Dominguez

Kelly Baron, Information Management Systems major, is a brilliant tech student with a savvy taste palate.

When not in school, Kelly works for a global tech-startup called S&P’s Capital IQ in New York. The company provides financial services to compete with the Bloomberg Terminal.

Far from home, Kelly says she loves St. Mary’s University’s community aspect and dedicated professors that teach here.

“The business school here is really good, and their MIS (management information systems) program is cutting edge.”

As demanding as school can be, Kelly always makes time to cook her own meals, and always from the best ingredients.

“I stick to a plant based diet. Whatever’s in season. I also like imported cheeses, cured meat, tofu and lentils”

Her New York roots have cultivated her culinary talents by surrounding her with the cultural diversity that resides there. Kelly says her favorite cuisine is Southeast Asian and Moroccan, but she is always interested in anything new.

She calls this particular dish Gateway Tofu because she says it’s a great intro for people that have never had tofu.

“It’s easy to make and is ready in 45 minutes. With some TV and a little wine, you’ve basically got the perfect set-up for a sweet date night. “

Kelly encourages those that have tried tofu before and not liked it to give it another shot.

“Poorly prepared tofu is the most common reason some people haven’t taking a liking to it. The best recipes come from the culture’s that have it the most. I recommend Ma Po Tofu for those starting out.”

Ingredients

  • 1/2 small red onion, thinly sliced
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons dry white wine
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons mild honey
  • 1 teaspoon salt
  • 1 pound firm tofu, drained

Directions

Preheat the oven to 350°F. In a bowl, combine the onion, oil, vinegar, wine, dill, mustard, honey, and salt. Pat the tofu dry with paper towels. Slice the block 1/2 inch thick. You should get 12 pieces. Place the tofu slices in a baking dish that can hold them in a single snug layer. Pour the marinade over the tofu. Bake for 45 minutes, or until the marinade is no longer liquid, and the onions are crisp and caramelized. Serve as a vegetarian entree on top of a bed of lentils or rice. The tofu is great room temperature or warm.

From Big Girl Small Kitchen online, by Peter Berley.

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Ombré Swirl Cake

Posted on May 31, 2016 by ckafie

 

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Ombré Swirl Cake by Stephanie Quiroz
Story and photos by Cindy Kafie

Stephanie Quiroz, senior elementary education major, has developed a passion for baking and decorating cakes. Her cakes have already been featured at baby showers and other events.

She plans to pursue a master’s degree after having taught for a few years.

She is currently the president of SEAL, Student Educators Association for Dynamic Leadership, and the Education Director of Delta Zeta Sorority.

Her favorite part of attending St. Mary’s is the community and being close to the Marianists. She treasures the long lasting relationships she has built at St. Mary’s.

“I am eager to graduate and see what awaits, but I will miss the friendships I built over the years,” Quiroz says.

After this semester, Quiroz is going to teach at a school as part of her Student Teaching program.

She is excited for what the new semester will bring as well as it being her last semester as an undergraduate student.

Quiroz has Italian and Mexican heritage.

Her mother’s family is Italian and her father’s family is Mexican.

She grew up in a household where food from both cultures was readily available, so both foods are her favorite.

Quiroz has been learning about cake decorating, and baking techniques and tips.

So, she decided to bake a cake for this project because she wanted to put everything she learned into practice.

“Each layer has to be dyed separately to achieve the ombré effect, it is important to use the same color but not the same amount of liquid on each layer,” Quiroz says.

The inspiration for the cake was definitely from Tiffany’s.

“I believe Tiffany’s jewelry makes a statement and wanted to make a cake that would make a statement as well,” Quiroz says.

 

Basic Vanilla Cake

Ingredients

  • 3 cups all-purpose flour, plus more for the pans
  • 2 sticks unsalted butter, at room temperature, plus more for the pans
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 3/4 cup heavy cream

Directions
Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.

Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)

Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.

Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
Makes 15 servings

 

Decorators Buttercream

Ingredients

  • 2 sticks unsalted butter
  • 1 cup Crisco shortening
  • 1 TBS clear vanilla extract
  • 1 2lb bag of Domino powdered sugar
  • 4-8 TBS milk

Instructions

  • Let your butter sit out for a while to soften. Do not put it in the microwave. If you do not have time, cut the butter up in small chunks. Beat the butter until soft and creamy in your mixer. If you don’t have a kitchen mixer you can do this with a hand mixer but it is best to go ahead and left your butter soften. Now, add in shortening, beat again. I like to give mine a few minutes on medium high…beating it a little longer makes it lighter. Add vanilla and mix well. Add in the powdered sugar about a cup at a time. Add in milk 1 TBS at a time until you’ve got your desired consistency.

 

 

 

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Chicken Stir-Fry

Posted on May 15, 2016 by jard103

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Stirring Up Something Delicious
Story and Photos by Sarah Jardine

Alex Gomez, senior, psychology major takes others around the world with her Chinese Chicken Stir-Fry.

“Cooking has always been one of my passions,” Gomez says. Growing up in Houston, Alex enjoyed learning how to cook new recipes with her family.

Her favorite food has to be her mother’s homemade chicken flautas.

“I could eat those for weeks straight,” she says.

Even though Gomez is 200 miles away from home she enjoys the strong sense of community at St. Mary’s, “I actually get to know my professors and other students personally,” she says.

She is a part of the Marianist Leadership Program and often finds herself in fellowship or sharing a meal at the senior Marianist house across from Holy Rosary Parish.

After Gomez graduates from St. Mary’s in May 2015, she plans to become a speech pathologist.

“First I will do a year of speech pathology, and then will start grad school to obtain my masters,” she says.

Gomez learned how to make the Chinese cuisine during an HEB Central Market cooking class in Houston.

The class featured a local chef, Dorothy Huang, who specializes in Chinese cuisine and was two full days of cooking. Gomez says, “We learned how to make chicken fried rice, shrimp lo Mein, pork pot stickers, chicken stir-fry, and crispy fried banana with mango sherbet for dessert.”

From this class, Gomez has learned certain cooking techniques and makes the dishes when she gets the chance.

She explains how the chicken stir-fry is a great quick, healthy meal that college students can afford to prepare.

Here Gomez used carrots and bell peppers, but she says, “Be creative and throw your favorite vegetable into the mix.”

Chicken Stir-Fry

(Serves 2-4)
½ pound chicken breast, boned and skinned
2 cups of white rice
1 red bell pepper
2 large carrots
1 white onion
¼ pound snow peas
1 head of broccoli

3 tablespoons cooking oil
¼ teaspoon salt
1 tablespoon chopped garlic

Seasoning sauce:
1 teaspoon cornstarch
3 tablespoons water
1 tablespoon soy sauce

marinade for chicken:
2 teaspoons cornstarch
1 tablespoon soy sauce
1 tablespoon dry sherry

 

Directions
First put the 2 cups of rice on to cook, it should take about 20 mins. Then, remove the chicken from the packaging and rinse thoroughly. Next Cut chicken breast lengthwise in half. Slice across the grain into 1/8 inch pieces. Add the cornstarch, soy sauce, and dry sherry to the chicken. Toss to coat thoroughly in a bowl. Let stand for 15 minutes.Wash all vegetables, then chop the bell peppers into thin strips. Chop the carrots, and cut the broccoli. Dice the onion into small squares. Put all the vegetables into separte bowls.  Next combine the seasoning sauce ingredients into a bowl. Mix well.Heat 1 tablespoon oil in a wok (frying pan) over high heat. Add the broccoli, snow peas, and salt. Stir fry for 2 minutes. Remove to a plate. Next do the same thing with the carrots, onions, and bell peppers. Before doing anything else wipe the wok with a paper towel. Heat the remaining 2 tablespoons of oil and add the chopped garlic and chicken. Stir-fry 1 to 2 minutes, or until the chicken turns white.Finally return all the vegetables to the wok including the bell peppers, and snow peas. Pour in the sauce, stir until thickened. Serve the dish over the white rice. For extra flavor add soy sauce to your dish.

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Lemon Pepper Salmon

Posted on April 30, 2016 by mariajoseromero19

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Lemon Pepper Salmon by Maria Angela Zavala
Story and Photos by Mariajose Romero

College students face constant challenges everyday. Who would’ve thought that food would also be one of them? Between the low budgets, lack of time, and constant unhealthy food options, it’s hard to keep a healthy diet.

Originally from Honduras, Maria Angela Zavala is a finance and risk management senior at St. Mary’s University. What caught her attention about St. Mary’s is the welcoming community. When she first arrived to campus, she found everyone really nice and friendly.

“At first, I was scared for the change but after meeting people the transition was easy. I quickly adapted to the cultural change,” Zavala says.

One of her main priorities has always been keeping a healthy diet and exercising, which is why seafood is Zavala’s favorite type of food. Fish is a versatile dish to prepare and has several health benefits. For example, it helps to maintain cardiovascular health, reduces depression and mental decline, and the omega 3 fatty acids in fish may reduce the risk of many types of cancers by 30-50 percent.

Lemon-Pepper Salmon is a recipe that is special to Zavala because her mom would always prepare this meal back home.

“I enjoy the process, it is so simple, easy to cook, and tasty!” she says. “You may also grill the salmon with medium heat instead of using the oven.”

It is also not an expensive dish to prepare.

“I never spend more than $20 on groceries to prepare this meal. That’s why I love it so much,” Zavala says. Zavala recommends to avoid overcooking salmon.
“The center of your salmon should flake and have a pinkish color,” she advises.

Zavala offers other tips, such as adding some cayenne pepper for a little spice; after serving the salmon pour the extra sauce on top of it for a tastier flavor; and if this dish is to acid in taste, serve it with something sweet on the side.

Ingredients

  • 1 lb salmon fillet
  • 1/4 c sour orange juice
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 3-4 tbsp olive oil
  • 1 tbsp black pepper
  • 1/2 tsp garlic
  • 1 tbsp oregano

 

Directions

Preheat oven to 350 F (175 C). Cut and squeeze 2 lemons to prepare the lemon juice. Place the fresh salmon on a plate. Pour on top together the lemon juice, sour orange juice, garlic powder, salt, and pepper. Heat the olive oil in a skillet over medium-high heat. Then add the salmon skin side up into the skillet. Cook for about 1 minute until the flesh is baked. Place the skillet into the preheated oven, and cook until the salmon flakes with a fork. Serve and enjoy!

 

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Creamy Cheese Lasagna

Posted on April 26, 2016 by michellemichimani

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Creamy Cheese Lasagna: A Recipe That Brings Home Closer
Story and Photos by Michelle Michimani

Being from St. Louis, Missouri, Christopher Repka, sophomore history major, longs to be with his family.

“When I think of lasagna I always think of my mom’s lasagna,” Repka says, as explaining the reason why he decides to make it on a Saturday afternoon.

“St. Mary’s feels like my second home and it just feels right being able to eat a meal that reminds me of my home in Missouri,” he says.

At first, Repka planned to attend culinary school. However, that changed after he participated in a culinary summer program in Arizona and realized the career was not for him.

“At the time, my sister was living in Arizona so I decided to go for the summer, it was just a week long program, but it was so stressful. I thought it would be more free flowing, but it wasn’t an enjoyable environment to work in.”

While it no longer is his career focus he says, “I still enjoy cooking, I love being able to use so many options and make it into a dish.”

This change led him to St. Mary’s as a history major.

“I think history and cooking are in a way similar, in history there is so much to learn which is the same case in cooking,” Repka says.

As he prepares the dish, he shares the countless embarrassing stories of his mom showing off her lasagna whenever she can.

“She will always tell people she makes a great lasagna whenever she can,” he says.

Repka explains how she is a picky eater so it helps make the recipe simple, no extravagant ingredients.

“I know that when I go back home, this is the meal she will have ready for me.”

Repka enjoys various types of foods. “I love Mexican food because it is so different, I love Indian food because of the various spices, I am a food fatty and love everything,” he says.

His love for various foods complicates his cooking on campus. The lack of a stove makes it difficult to cook simple things like meat and rice.

“It not only is a way of being closer to home, but also not needing to have a full scale kitchen,” he says. As an on-campus resident, access to a kitchen is limited.

Repka describes the lasagna recipe as easy and delicious.

Ingredients

  • 1 lb. ground beef
  • 1 jar (26 oz) roasted garlic Parmesan spaghetti sauce
  • 1 egg
  • 1 cup (8 oz.) 4% cottage cheese
  • 1 carton (8 oz.) French onion dip
  • 1 jar (25.6 oz.) Italian sausage and garlic spaghetti sauce
  • 12 no-cook lasagna noodles
  • 3 cups (12 oz.) shredded part-skim mozzarella cheese

Directions

Preheat oven to 325° F. In an oven, cook beef over medium heat until no longer pink; drain. Stir in the roasted garlic Parmesan spaghetti sauce. Combine the egg, cottage cheese and onion dip. Spread 1 cup Italian sausage and garlic spaghetti sauce into a greased 13-in. x 9-in. baking dish. Top with four noodles. Layer with half of the cottage cheese mixture, half of the beef mixture and 1 cup mozzarella cheese. Repeat layers. Top with remaining noddle’s, sauce and mozzarella cheese. Cover and bake at 375° F for 50 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

Makes 12 servings

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