Quesadillas by Rebecca Prada
Videography and Production by Diana Garcia
Rebecca Prada is a junior, marketing major at St. Mary’s University. Rebecca learned to cook through her family and continues to do so because she has come to love it. “It is a way to relieve stress and just get away from daily life.”
Ingredients
1 pack of uncooked tortillas
1 pack of mixed Mexican cheese
1 pack of cooked ham
Directions
Heat a large flat sheet pan to medium heat. Make sure the pan is hot before you place the tortillas. Let the tortillas cook for about 3 minuets on each side or until you see them puffing up. If you see the tortillas puffing up let them puff for about 30 seconds and then safely with a knife or fork pop the “pimples.” After heating them at the proper time add the cheese and place it on half of the tortilla. Let the cheese melt for about a minute and then add the ham. After adding the cheese immediately close the tortilla in half and let it melt together. Let it heat up on each side for about 20 seconds and take them of the pan to cool off.
Pasta Salad by Gaby Hernandez
Videography and Production by Jasmine Garcia
Gaby Hernandez is a senior criminal justice major at St. Mary’s University. She learned how to cook through her culinary arts teacher in high school and her sister. She enjoys cooking for her family and friends.
Ingredients
Parmesan cheese
Kraft Free Zefty Italian dressing
4.25 oz can Baby Corn
14.5 oz can Artichoke Hearts
14.5 oz can Hearts of Palm salad cuts
16 oz bag of mixed frozen vegetables (carrots, water chestnuts and broccoli)
16 oz bag Garden Rotini pasta
Directions
First you fill a medium sized pot with water and boil at high temperature. Once the water is at a boiling point, pour the pasta into the boiling water. If it looks like the water is about to overflow, pour some of the water out into the sink. While the pasta is cooking, microwave the frozen vegetables for about 4-5 minutes with two tablespoons of water in a microwaveable bowl. Then, cut the hearts of pam and baby corn into small bite size pieces. Pour the hearts of palm and baby corn into a large bowl. Mix it all together with a large cooking spoon. Pour the italian dressing and parmesan cheese (as desired) and mix. 6-8 servings.
Mango Salsa by Brian Buchmeyer Videography and Production by Analicia Lucia Perez
Brian Buchmeyer, a junior industrial engineering major, combines two of his favorite things: listening to music and cooking with color. A seasoned chef, Buchmeyer demonstrates how to prepare one of his favorite appetizers, mango salsa—a dish that any college student can prepare in the comfort of their own dorm room, with no oven required!
Ingredients
3 medium-sized mangos
5 roma tomatoes
1 yellow bellpepper
1 lemon
2 limes
1/4 c. cilantro
3/4 c. green onion
3 medium-sized jalapenos
salt
pepper
Directions
Begin by washing all fruits and vegetables thoroughly. Then dice tomatoes into small chunks. Peel and dice mangos into medium chunks as well. Prior to chopping the bell pepper, use a small knife to remove the core, then chop in half and remove all seeds by hand, rinsing any excess seeds out with cold water, then chop into medium chunks.
Next, finely chop the cilantro and green onion. When it comes to the jalapenos, first cut them in half, then remove the core and seeds by hand and rinse out any excess seeds with cold water. After removing the seeds, chop into extra small chunks. Combine all ingredients in a large bowl, add salt and pepper to taste and enjoy with your favorite tortilla chip!
Spaghetti with Meat Sauce by Paulina Fernandez Adarve Videography and Production by Mimi Soy
Junior International Relations major Paulina Fernandez Adarve from St. Mary’s University demonstrates how to make spaghetti with meat sauce. Adarve likes to cook for friends so they can enjoy eating her food. In this video, she makes spaghetti because it is easy to cook and healthy to eat.
Ingredients
Meat Sauce:
1 1/2 teaspoons salt
1/2 teaspoon black pepper
5 cloves garlic, 3 minced and 2 sliced
3 tablespoons olive oil, divided
16 ounces coarsely ground beef chuck
2 (28 oz) cans diced tomatoes
1 tablespoon dried oregano
2 teaspoons dried basil
2 tablespoons tomato paste
1 tablespoon ketchup
1/3 cup finely grated Parmesan
Pasta:
1 gallon water
2 tablespoons kosher salt
1/2 pound dry spaghetti
Directions
For the meat sauce: Place an 8-quart Dutch oven over low heat. Add the beef, salt, and pepper and stir to combine. Cook, uncovered, over low heat, stirring occasionally.
Meanwhile, place a wide 4-quart pan, over high heat. Add 1 tablespoon of the olive oil and once it shimmers, stir frequently, until the meat is well browned, 4 to 5 minutes. Transfer the meat to a colander to drain.
Once the sauce has been cooking for 10 minutes, place the 4-quart pan over medium heat and add 1 tablespoon of olive oil. Once it simmers, add the 2 cloves of sliced garlic and cook for 30-45 seconds or until fragrant. Do not allow the garlic to brown. Add the tomatoes, oregano, basil, and marjoram and cook until most of the liquid has evaporated, approximately 30 minutes. Add the remaining tomato paste, ketchup and stir to combine. Decrease the heat to low and simmer for 10 minutes. Increase the heat to medium high; add the remaining 1 tablespoon of olive oil and cook, stirring constantly, for two to three minutes.
Transfer the tomato mixture to the meat mixture and stir to combine. Simmer the sauce, uncovered, over low heat, stirring occasionally, while preparing the pasta.
For the pasta: Bring the water and salt to a boil over high heat. Carefully add the pasta, stirring quickly to separate. Cover and return to a boil, being careful that the water does not boil over. Once boiling again, uncover and continue to cook until slightly less than, 5 to 6 minutes. Drain in a colander.
Add the pasta to the meat sauce. Add the Parmesan cheese and toss to combine. Transfer pasta and sauce to a serving bowl or individual bowls and serve.
Tortilla Chips and Queso by Mireya Mata Videography and Production by William Oulvey
In this video, watch and listen as Mireya Mata, alumna of St. Mary’s University in San Antonio, Texas, shows us how to make Tortilla Chips and Queso without using animal products. You can make this dish yourself by using the following recipe:
Ingredients for Tortilla Chips
12 corn tortillas
Non-stick spray
Sea salt (optional)
Directions
Spread the tortilla wedges in a single layer on the sheet. Spray tortillas lightly with non-stick spray. Bake tortillas until lightly brown, approximately 10-12 minutes (watch carefully as ovens vary). Sprinkle with salt if desired. Repeat steps for the remaining 6 tortillas.
Ingredients for Vegan Queso (Cheese)
2 tablespoons shallots, peeled and chopped
1 cup red or yellow potatoes, peeled and chopped
¼ cup carrots, peeled and chopped
1/3 cup onion, peeled and chopped
1 cup of water
¼ cup raw cashews
¼ cup vegan butter (Earth Balance)
1-2 teaspoons sea salt to taste
¼ teaspoon garlic, minced
¼ teaspoon yellow mustard
1 tablespoon lemon juice, freshly squeezed
1 can Rotel (Diced tomatoes and green chilies)
Note: You will not use the whole can just add enough to desired amount of spiciness!
Directions
In a saucepan, add shallots, potatoes, carrots, onions and water and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are soft. In a blender, process the cashews, salt, garlic, vegan butter, mustard and lemon juice. Add softened vegetables and the cooking water to the blender and process until smooth. Add as much Rotel as you like depending on how spicy you like it. Start with 2 tablespoons and increase to desired amount. Serve with baked tortilla chips for Chips and Queso or add toppings such as refried beans, Smart Ground (vegan ground beef), tomatoes, guacamole, Tofutti Sour Cream, black olives etc. for nachos.
Posted on December 1, 2010 by Chrystalla Georghiou
Domaldes by Costas and Jane Georghiou Videography and Production by Chrystalla Georghiou
Costas and Jane Georghiou are parents to Chrystalla Georghiou who is a student at St. Mary’s. Each one of them has learned to cook through watching and helping their parents and grandparents. Both consider cooking to be something that can hold a family together.
Ingredients
2.5 lbs of ground meat (can be any meat, we used 1 lb lamb and 1.5 lbs bison)
40-50 fresh grape leaves or 1 jar grape leaves
1 medium onion
½ cup rice
2 lemons
Mint
Parsley
Salt
Pepper
Olive oil
1 large tomato
1 can crashed tomatoes
1 cube vegetable or chicken bouillon (Maggi preferred)
Directions
Chop the onion, tomato and parsley. Mix the meat, rice, chopped onion, tomato and parsley in a mixing bowl. Add salt, pepper, mint, juice from one lemon and little olive oil. Mix ingredients by hand until ingredients are well mixed.
On a flat plate, place leaves flat, one at a time and put some of the mixture on it. Roll part of leaves around the meat and place in pot keeping each dolma tight to each other. Put some leaves flat at bottom of pan before placing completed dolmades in pot.
After all meat is used, add a can of crashed tomatoes to pot and some water but avoid covering with dolmades with water. Dissolve the bouillon in warm water and add to pot. Add the juice of the second lemon and some more olive oil. Place a plate in the pot to keep dolmades from lifting when cooking. Cover and cook on low heat for 45 minutes. Leave sitting in pot for 1 hour before serving.
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