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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Chicago Style Pizza

Posted on March 31, 2016 by agarcia188

James McCandless, junior economics major, enjoys cooking when he’s given the opportunity. Although he doesn’t do it frequently, when he does, he puts on a show and even dresses up as a chef.
“Making things work into something you can eat and enjoy is fun to do,” McCandless says. “I don’t do it often, but it’s almost therapeutic.”
Born and raised in Lubbock, McCandless says he chose St. Mary’s because of the small class sizes and because he visits part of his family that lives in San Antonio.
“I like the attentiveness of the professors to their students. You can actually build a good relationship outside of classes. As an added bonus, I get to see some family that I don’t visit often,” he says.
McCandless mentions pizza is one of his favorite foods to prepare because he enjoys the creativity that can come when preparing it.
“When I knew I was making the Chicago style pizza, I knew I had to dress up. I found a chef’s hat in amazon for $6 and had to buy it,” he says.
McCandless mentioned that this was the third time making this particular type of pizza; previously, he made it with sausage and pepperoni. This time he changed it up with beef and chicken—which he really enjoyed.
“Making a pizza from scratch is special. Not everyone does that with all of the daily options available,” he says.
“From a person who cooks migas (scrambled tortillas and eggs), bacon and eggs and several quality sandwiches, I’m still surprised how good the pizza came out,” McCandless says.

Chicago-Style Pizza

Dough Ingredients
3 1/2 c all-purpose flour
1 1/2 c (scant) water
1/2 c yellow cornmeal
1/2 c canola oil
1 tsp sugar
1 tsp salt
2 1/4 tsp active dry yeast

Sauce Ingredients
3 1/2 c 6 IN 1 brand crushed tomatoes
2 tbsp parmesan cheese
1 tbsp italian herba/seasonings

Directions
Twenty-four Hours prior to baking, in a mixing bowl, add the water, sugar, yeast, flour, cornmeal, and salt. Mix on low speed for a few minutes until the dough comes together, then slowly add the oil. Continue to mix dough for seven more minutes. The dough should be somewhat moist and smooth, not sticky, and should weigh about two pounds. Form the dough into a ball and place into a bowl. Cover loosely with plastic wrap and then with a dish towel and place in the refrigerator for an overnight rise. Remove the bowl from the refrigerator about one hour prior to making the pizza. Set the bottom oven rack to its lowest position and preheat the oven to 450 F. for at least 30 minutes prior to baking. After resting for one hour, the dough is now ready to be placed into the baking pan. Coat the bottom of a well-seasoned 15″ × 2″ deep-dish pan with regular olive oil (do not use extra virgin). Place the dough ball in the center of the pan and press it out until it covers the entire bottom. Then, using fingers, pull the dough up the side of the pan. The edge should be pinched up against the side of the pan. If the dough resists holding shape, cover with a towel and allow to rest for 15-20 minutes before trying again. Using either sliced mozzarella or a blend of sliced mozzarella and provolone, cover the bottom of the dough with cheese. Add desired toppings (sweet Italian sausage is very popular in Chicago). For this pizza sausage and pepperoni are used. Top with six inches 1 brand crushed tomatoes spooned directly from the can. (Please note that six inches 1 brand tomatoes are very fresh tasting tomatoes and are recommended for this recipe). Use hands if necessary to spread out the tomatoes. You can purchase them online from the manufacturer at http://www.escalon.net. Finish topping with Italian herbs/seasonings (chopped fresh basil and dried oregano flakes are favorites) and finally with freshly grated parmesan cheese. Place the pan in the center of the bottom oven rack and bake for 20 – 25 minutes, turning once half way through, until the crust is golden brown. Remove the pizza from the oven and allow to cool for about 3 minutes. Remove the pizza from the baking pan and place on a cutting board or serving pan.

This recipe makes about 8 thick slices.

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Pasta e Fagioli

Posted on March 15, 2016 by tgarcia24

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Pasta e Fagioli by Travis Bowles
Story and Photos by Tamara Garcia

Travis Bowles, senior English Communication Arts major, has been cooking since he was old enough to reach across the stove.

“I started off making cheese and bologna sandwiches for my dad,” says Bowles, “they have always been his favorite.”

Pasta fazool—or more commonly known in Italian as “pasta e fagioli”—is a dish best served warm. The garlic and vegetable-heavy soup with a rich chicken broth is one of Bowles’s favorite meals to have during cold weather.

“I’ve mostly cooked pasta fazool for small family gathering during the winter,” Bowles says. “There’s nothing like a bowl of nice, warm soup on a cold and rainy day.”Having four years of experience as a chef working at the JW Marriott San Antonio Hill Country & Spa located downtown (and sometimes cooking for star athletes and famous public figures), Bowles has expanded his horizons in the culinary world.

“I love making meals. I love cooking. It brings the family together,” he says.

Loaded with nutritious ingredients and savory spices, pasta fazool fills a kitchen with an aroma of good ol’ fashion home cooking.

Ingredients

  • 2 tablespoons (2 turns around the pan) extra-virgin olive oil
  • 1/8 pound (about 3 slices) pancetta, chopped
  • 2 (4 to 6-inch) sprigs rosemary, left intact
  • 1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
  • 1 large fresh bay leaf or 2 dried bay leaves
  • 1 medium onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 rib celery, finely chopped
  • 4 large cloves garlic, chopped
  • Coarse salt and pepper
  • 2 (15 ounce) cans cannellini beans
  • 1 cup canned tomato sauce or canned crushed tomatoes
  • 2 cups water
  • 1 quart chicken stock
  • 1 1/2 cups ditalini
  • Grated Parmigiano or Romano

Directions
Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.

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Sopa de Lima Con Pollo y Elote

Posted on February 29, 2016 by mvogel2014

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Out of the classroom and into the kitchen
Story and photos by Michelle Vogel

Student chef Deandra Barrera tells readers about herself and gives us the inside scoop on how to cook up something yummy!

The senior English major is an active student around campus and is involved in many organizations such as Sigma Alpha Phi, Beta Sigma Phi and S.M. Friends.
Barrera developed her love for cooking as a child and enhanced her skills in her seventh grade home economics class.

She continued her culinary education in high school, participating in several competitions.

Barrera earned a scholarship to attend Le Cordon Bleu Culinary School, but found her home at St. Mary’s University.

“I like St. Mary’s because it feels like home,” she says.

Barrera says she loves cooking “because it is the most widely experienced form of fine art in the world.

There is no greater experience than watching the components of a dish transform before your eyes with the application of simple spices and heat,” she says.

Barrera’s favorite and most requested dish to make is Fettuccini Alfredo.

She serves this dish with a pan speared chicken breast topped with a sautéed mushrooms and a pan sauce.

For the magazine, Barrera cooked Sopa De Lima Con Pollo Y Elote.

She chose this dish because it is an easy beginner’s dish to demonstrate.

“Who doesn’t love soup?” she asks.
Her tip for cooking Sopa De Lima con Pollo is that “if the chicken has bones, it will float to the top when done.

If it doesn’t then the chicken will turn white when it is ready,” she says.

Barrera’s secret to making all dishes taste good is butter.

Another tip is “learn to make rice and boil your water” and always look for bubbles.

A final tip is always season for taste after cooking.

“Not everybody’s tastes are like your own,” she says.

Barrera looks forward to a bright future as a writer or Arson Investigator.

She plans on continuing to cook no matter her career path.

“It was always a dream of mine to be on Chef Gordon Ramsay’s Sous-Chef, or be a contestant on his show Hell’s Kitchen, or have my food critiqued by Joe Bastianich,” she says.

Ingredients

    • Salt and Pepper for taste
    • 1 tsp cumin
    • 1 tbsp vegetable oil
    • 3 c chicken stock
    • 1 1/2 tbsp fresh lime juice
    • 3 tbsp cilantro
    • 2 garlic cloves (minced)
    • 2 jalapeños (seeded and minced)
    • 1 c onion (1/4 in dice)
    • 1 1/2 c tomato (peeled, seeded, ¼ in dice)
    • 1 1/2 c corn kernel
    • 1 c chicken (thinly sliced)

Directions
Heat 1 tbsp of vegetable oil over medium heat. Add 1 cup of onions (1/4 in dice) and 2 garlic cloves (minced). Cook 8-10 minutes or until very soft. Add 3 cups of chicken stock, 1 1/2 cups of tomato (peeled, seeded, 1/2 in dice), 1 1/2 cups of corn kernels, 2 jalapeños (seeded and minced) and 1 tsp of cumin. Bring to a boil, reduce to a simmer and cook 5-4 minutes. Add 1 c of chicken (thinly sliced) and simmer for about 3 minutes or until chicken is cooked. You can tell chicken is cooked when there is no pink. Stir in 3 tbsp of cilantro and 1 1/2 tbsp of fresh lime juice. Makes 8 servings.

 

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Margherita Pizza

Posted on January 1, 2016 by Brian Magloyoan

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Margherita Pizza
Story and Photos by Brian Magloyoan

When it comes to food, Joseph Hernandez, senior biology major, sees no limits when creating his favorite dishes.

The aspiring doctor from El Paso, Texas, has a taste for several types of food, his favorite being steak.

“The biggest steak you can think of, medium-rare, with just Lawry’s seasoning salt and a ton of butter,” Hernandez says. “Pretty much whatever I like to eat, I can cook.”

Hernandez shared an experience he had in a small town near El Paso, where he and his friend ran a food stand during a town festival.

“That was probably the most I had to cook for people because we were selling the food. We were making steaks, bratwurst, hamburgers, (and) hot dogs. It was hard work,” Hernandez says.

As to why he selected margherita pizza to showcase his cooking talents.

“Pizza is pretty easy to do in our type of circumstance. We’re in a dorm, (and) we only have an oven. It doesn’t take a lot of prep work. It’s pretty straightforward,” Hernandez says. “I feel like it’s the most traditional form of pizza that someone can have.”

Although it may be traditional, Hernandez did not hesitate in adding his own twist to the recipe, pepperoni.

Putting his own personal touch to pizza is nothing new to Hernandez, whose experience in pizza making includes a bratwurst pizza.

For Hernandez, his favorite part about cooking is eating the final product.

He compares it to studying for a test then getting an “A” on it. “The whole cooking part is like a buildup,” Hernandez says. “You put all this hard work into it and once it’s done, especially when it comes out really good, it’s like ‘Yeah! I accomplished something.’”

Ingredients

For dough:

  • 1 (1/4-oz) package active dry yeast (2 ¼ teaspoon)
  • 1 3/4 c unbleached all-purpose flour, divided, plus more for dusting
  • 3/4 c warm water, divided 1 tsp salt.
  • 1/2 tbsp olive oil honey

For topping:

  • 1 (14 to 15 oz) can whole tomatoes in juice
  • 3 cans of tomato sauce
  • 2 tbsp olive oil
  • 4 basil leaves plus more for sprinkling
  • 1/4 tsp sugar pepperoni salt
  • 6 oz fresh mozzarella, cut into ¼-inch-thick slices
  • equipment: pan

Directions
First, make the dough by stirring the yeast, a tablespoon of flour, dash of honey and one fourth cup of warm water together. Let it stand until the surface appears creamy for about 5 minutes. Next, add 1 ¼ cups of flour, half cup of water, salt, and oil. Stir and add flour so the dough begins to pull away from the side of the bowl. Then, massage the dough on a floured surface, reflouring when the dough becomes sticky. Once the dough is smooth, soft and elastic, form it into a ball. Put it into a bowl and dust it with flour. Cover it with a damp paper towel then place it somewhere that is draft-free and has a warm room temperature (microwave is acceptable), to allow for the dough to rise. While the dough rises, prepare the sauce and toppings. For the sauce, put the tomato sauce into a bowl. Add salt, two tablespoons of olive oil and some flour then mix. As for the toppings, have the basil leaves chopped and tomatoes, pepperoni, and mozzarella cheese sliced. Next, shape the dough onto the pan. Place olive oil on top before placing in oven, preheated at 420 degrees. Once dough is slightly baked, take out of oven. Add sauce, cheese and toppings. Place back into oven and bake for 30-35 minutes or until it is crisp with a golden brown color. Serves six to eight people.

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Loaded Omelete

Posted on November 10, 2015 by chelseareneeaguilar

Loaded Omelet by Art Rodrigues

Videography and Production by Chelsea Aguilar

Art Rodrigues works at the omelet station of St. Mary’s University’s Diamond Back Cafe. Here he demonstrates how he makes the famous loaded omelet.

Ingredients: (may change to taste)
• 1 cup spinach
• 1 cup diced red and green bell peppers
• 1 cup diced mushrooms
• 1 cup sliced grilled chicken
• 1 cup diced tomatoes
• 2 eggs (beaten)

Directions:

Heat stovetop or pan to medium-high heat and spray with non-stick cooking spray. Pour eggs in pan or on flat stovetop. Cook eggs until firm enough to flip. Flip eggs and add desired ingredients. Ready to serve when there is no visible liquid.

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Green chicken enchilada casserole

Posted on November 5, 2015 by lynettemontalvo18

Green chicken enchilada casserole by: Adrienne Guerrero
Video and production by: Lynette Montalvo

Adrienne Guerrero, junior Forensic science major at St. Mary’s University, tells us about her favorite dish and how to make it. Green chicken enchilada casserole is a simple and easy dish to make as she guides us through the process. Enjoy!

Ingredients:
– 1/2 cup of water
– 20 corn tortillas
– 1 whole chicken, precooked
– 10 oz. Shredded mozzarella cheese
– 3 28 oz. cans, Las Palmas green enchilada sauce

Directions:
Pre- heat oven to 350 Fahrenheit. Take a whole chicken, precooked, and shred all the meat. Next, take a cooking pan and open a can of enchilada sauce. Pour the sauce onto the bottom of the pan. Take corn tortillas and begin layering on top of the sauce, followed by the shredded mozzarella and shredded chicken. Keep layering for desired amount. Place in oven for 20 minutes and enjoy!

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Jollof Rice

Posted on November 5, 2015 by rickyiruegas

Jollof Rice by Michael Afam-Obanor
Videography and Production by Ricardo Iruegas

Michael Afam-Obanor, a St. Mary’s alumnus, cooks a Nigerian dish. Obanor talks about the significance of the dish to him and his culture

Ingredients:

  • 3 cups of rice
  • 5 cups of water
  • 2 small tomatoes
  • 1 purple onion
  • 2 tbsp of corn oil
  • 3 habanero peppers
  • 2 tbsp of chicken bullion
  • 1 tbsp of garlic powder
  • 1 tsp of ginger
  • cayenne pepper to taste

Directions:

Cut onion in half, dice one half to caramelize. Put oil to warm up on medium heat. Cut remaining onion, tomatoes and peppers to blend. Blend vegetables with a cup of water. Put rice and remaining water to boil, important to not let it cook all the way. When oil starts bubbling, add diced onions to caramelize. Once onions are browned, add blended vegetables. Allow to cook all the way through. Take pot of boiling rice, and strain over sieve. Rinse with cold water to stop the cooking. Take rice and pour into stew. Don’t stir yet. Add chicken bullion, garlic powder, ginger and cayenne pepper. Mix and turn heat to low. Once all the liquid is absorbed by rice, turn off heat, give one more stir and enjoy!

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