Yemisir Wot

Yemisir Wot by Samire Adam
Videography and Production by Daria Flowers

Spice up your life! Come into the kitchen with junior Political Science and Economics major, Samire Adam as she cooks a traditional Ethiopian dish.

Ingredients
• ½ cup coconut oil
• 1 medium yellow onion, chopped
• 2 cloves garlic
• 1 tbsp. fresh ginger
• ½ cup berbere spice
• 1 cup dried lentils, washed
• 3 cups water
• Kosher salt, to taste

Directions

In a large pan, heat the coconut oil over medium high heat. Add the onions and cook, stirring for about 10 minutes. Add in the garlic, ginger, and berbere and cook for 1-2 minutes until fragrant. Add in the lentils and cook for 3-4 minutes. Bring the water to a boil and reduce the heat to a simmer and cook for 30-45 minutes until thick. Season to taste with salt.  Serve with a side of injera.

Fried Green Tomatoes

Fried Green Tomatoes By Mary Jo Chamberlain
Videography and Production by Sydnee Hodge

Mary Jo Chamberlain is a donor of St. Mary’s who loves to cook recipes she learned from her family in Mississippi. She made fried green tomatoes, a feel good food from the south a couple of weeks ago. In the video, Mary Jo begins with a bit if history and ends with revealing a few tricks for making the best possible meal, and how to enjoy what you are creating in the kitchen.

Ingredients:

  • 4 or 5 large green tomatoes
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup fine cornmeal
  • 1 cup flour
  • 1/2 cup flour
  • 2 teaspoons salt
  • up to 2 quarts of vegetable oil

Directions:

Line a baking sheet with waxed paper.
Beat eggs and water in a shallow bowl. Place flour and cornmeal in 2 separate shallow bowls. Season cornmeal with salt.
Dip each tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to prepared baking sheet. Repeat with remaining tomato slices, arranging tomatoes in a single layer.
Heat about 1/4 inch canola oil in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.

Bacon Avocado Pasta

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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.

Guaca Guacamole

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Guaca Guacamole by Anahi Alvizo
Story and Photos by Natalie Barajas

Who knew that something so delicious had such few ingredients and simple steps?

The Guaca Guacamole is something that anyone can prepare and is a delicious and inexpensive snack.

The chef who prepared this tasty snack, Anahi Alvizo, is a 2015 graduate from St. Mary’s with a degree in international relations.

Originally from New Braunfels, Texas, she works for a nonprofit organization called Prospera Housing Community Services.

Her career plan is to be an executive director for a nonprofit, a goal that will take her about 10 years to achieve.

The reason why Alvizo loves St. Mary’s so much is because of its hospitality and emphasis on giving back to the community. She also enjoys the small and homey feel that the university offers to its students.

“I am proud to say that I am a Delta Zeta alumna and recipient of the Presidential scholarship. At work, I am part of the American Association of Service Coordinators,” Alvizo says.

“I hope to help the community through my service and to graduate with my master’s degree next year. I also really want a pug, hopefully I can get one for my graduation.”

“My favorite foods are fried chicken, and seafood, especially shrimp. My favorite snack would have to be ice cream, and chocolate,” Alvizo says.

Alvizo first learned to cook when she was 13.

She first learned to prepare eggs, hamburgers and pasta.

Her favorite foods to cook are homemade pasta with alfredo sauce, and egg with chorizo for breakfast.

She began cooking at home more often to eat healthier and make more inexpensive choices.

“I decided to make this plate because it is both healthy and tasty, and it is special to me because it reminds me of my mom and I adore my mother very much.

My mom likes guacamole and loves to eat jalapeños; it is a traditional plate to eat during big basketball games of the Spurs,” Alvizo says.

A special tip that Alvizo has for the people who want to make her famous Guaca Guacamole is to get soft avocados so it is easier to blend with the rest of the ingredients.

Ingredients

  • 2 avocados
  • 2 jalapeños
  • 1 onion
  • 1 clove of garlic
  • 1 roma tomato
  • 1 lime
  • 3 tbs of cilantro
  • salt to taste
  • pepper to taste
  • 1 large bag of chips of your choice

Makes 4-8 servings

Directions

Finely chop the onion, set it aside. Garlic clove needs to be minced, set it aside. Dice the tomato, set it aside. Chop the fresh cilantro, set it aside. Then cut the lime in half. Dice the jalapeños. Cut the avocados and make sure it has no skin and mash them in a medium to large serving bowl. Then mix in the onion, garlic, tomato, cilantro, and jalapeños to the mashed avocados. Add the salt and pepper to taste and squeeze the lime halves. Mix well until all different ingredients are covered in the avocados. Chill for half an hour to blend flavors. Scoop up the Guaca Guacamole with your favorite chips.

Strawberry Crepes

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Strawberry Crepes
Story and Photos by Alexandro Gonzalez

With such a fast-paced environment around us, it seems almost impossible to slow down and enjoy life the old way.

Sophomore marketing major Sarah Nasr of Denton, Texas, knows the importance of taking a well-deserved break.

Nasr enjoys cooking, baking, and anything involving the culinary arts.

Nasr has been involved in crepe making for five years now.

She’s somewhat of a self proclaimed expert.
“Whenever I have time to make crepes, I make them, whenever I don’t have time, then I still make crepes.

This system works for me,” she says.

Nasr has always been fond of a good recipe, which she knows to be true of St. Mary’s and their ‘recipe‘ for success.

The learning environment and Marianist community is what drove her to pick this university.
“This was the right fit for me, I knew adapting would take no time,” she says.

Nasr’s traveling experiences throughout Europe have been important in exposing her to different cultures and foods.

She loves trying new things, but her all time favorite is homemade Italian pizza.

“It tastes like nothing from the U.S. there’s something about it that makes it special,” she says.

Since her time Italy, Nasr has picked up a lot of Italian dishes, which she says are her favorite to make, everything from pastas to cannolis.

While in France, she noticed how popular and delicious the crepe and developed an obsession to recreate that dish, while adding her own magic touch.

“This dish is so special to me because it brings back so many memories I experienced with the people I love,” she says.

“This dish can be eaten at any time of the day,” Nasr concludes.

Crepes Ingredients

  • 1 c all-purpose flour (about 4 1/2 ounces)
  • 2 tsp sugar
  • 1/4 tsp salt
  • 1 c milk
  • 1/2 c water
  • 2 tsp butter melted
  • 2 large eggs
  • whip cream (as much as desired)
  • strawberries (as much as desired)

Directions
Put together flour, sugar, and salt in a bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Heat a pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set. Add strawberries inside the crepe and finish off with whip cream. Makes 8 servings.

Beer-Can Roasted Chicken with Mashed Sweet Potatoes

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Beer-Can Roasted Chicken with Mashed Sweet Potatoes by Daniel Cedillo
Story and Photos by William Gilbert

The aromas of various spices intermingle with the powerful smell of boiling beer and seasoned, baking chicken.

The smell evokes a sense of comfort and gratification. The meal is prepared by Daniel Cedillo, a junior English Communications major who, in his spare time, loves to cook.

He says his future plan is to be a journalist.

Being a full-time college student, Cedillo also likes to find meals that are both economical and able to be made into delicious left-overs.

He learned to make his Cajun Beer-Can Chicken while researching meals to prepare when he moved to his off-campus home.

Originally from San Antonio, Cedillo graduated from Holy Cross High School before enrolling at San Antonio College and eventually transferring to St. Mary’s University.

“I kind of grew up in the whole ‘private school’ circle and the feel of everyone knowing everyone else made me comfortable. St. Mary’s feels like a family,” Cedillo says.

Presently living near downtown San Antonio, Cedillo found that the lack of a dining facility led him to his passion for cooking.

“I love to cook and this recipe combines my favorites, beer and chicken!” he says.

Cedillo enjoys cooking and likes to try many different recipes such as Italian food, barbecue, and other chicken dishes.

“My personal all-time favorite food is real, authentic Mexican enchiladas. It has to have the Mexican cheese and, like, five different chilés for the sauce,” he says.

Cedillo chose the Cajun Beer-Can Chicken because he can cook it early in the week and then make sandwiches for lunch throughout the week.

When preparing this dish, Cedillo advises to “make sure to get a fresh whole chicken, use clean garden-fresh vegetables and use a pot that will allow for the chicken to stand freely.”

He also says to cut an inch-wide slit in the chicken, where the leg and thigh meet, in order to tuck the wingtip inside.

“This helps keep the wings tucked in,” he says. Cedillo likes to pair this dish alongside brown sugar drizzled, mashed sweet potatoes with chopped walnuts and carrots that are stewed in the same pot as the chicken.

Cajun Beer-Can Roasted Chicken with Mashed Sweet Potatoes

Ingredient List

Chicken

  • 1 whole chicken (Uncut)
  • 1 large yellow onion
  • 4 whole carrots
  • 10 whole cloves of garlic
  • ½ can of beer
  • ½ tsp. of salt
  • ½ tsp. of pepper
  • 1 tsp. of powdered cayenne pepper
  • 1 tsp. of garlic power
  • 1 tsp. of onion powder
  • 1 tsp. of Cajun seasoning
  • 4 tsp. of extra virgin olive oil

Mashed Sweet Potatoes

  • 3 large sweet potatoes
  • 1/2 cup of light brown sugar
  • ½ cup of chopped walnuts
  • ¼ cup of butter

Recipe Directions

While preheating an oven to 410°, Cedillo says to mix all of the dry ingredients in a small bowl with the olive oil to make a “sort of paste to rub all over the chicken and under the breast skin.” Pour half of the can of beer into the pot and then place the garlic cloves along with a half-teaspoon of cayenne pepper inside the can. Stand the chicken up and place over the can until chicken stands on its own. Place the chicken and can into the pot. Cut the carrots and onion into quarters and place into the pan around the base of the chicken. Place the pot into the preheated oven and bake for ten minutes. After ten minutes, reduce the heat to 325° and cook to an internal thermometer temperature of 165°, about 60-75 minutes. While chicken is baking, Cedillo states that he “boils the sweet potatoes whole until fork tender and then I mash them with the ½ cup butter and walnuts. Then I drizzle and sprinkle brown sugar on top of the mashed potatoes.” Once the chicken is done cooking, remove it from the oven and carefully remove the can, “caution because it will be hot!” Cedillo says to “place the chicken on a cutting board to rest and then carve and enjoy.” Serve on a plate with the sweet potatoes and carrots. Makes 6-8 servings.

Salsa

Salsa by Jose Lucio
Videography and Production by Isaac E Lucio

Jose Lucio, the Nighttime Supervisor of the Blume Academic Library, shares his thoughts on food and prepares Salsa.

Ingredients

  • 1/2 Onion
  • 1 Tomato
  • 6 Serrano Peppers
  • 1 Can of Tomato Sauce
  • 2-3 Lemons

Directions

Begin by cleaning the ingredients and preparing a space to cut them. Then, chop the half onion into small pieces and do the same with the tomato. Add both to a bowl. Then, cut the serrano peppers in half and remove the seeds before cutting the peppers into pieces and adding them to the bowl as well. Next, squeeze the lemons and pour the juice into the bowl with the rest of the ingredients. Finally, open the can of tomato sauce, pour it into the bowl as well, and stir well.