Spinach and Ricotta Stuffed Shells

Posted on August 15, 2012 by aradacinski

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Spinach and Ricotta Stuffed Shells
Story and Photos by Angelica Radacinski 

Eating healthy and feeling full are two goals Cynthia Ramirez looks for in every meal.

Ramirez, a San Antonio native and a senior at St. Mary’s University, is studying Forensic Science.

She hopes to continue school shortly after she graduates and attend law school.  Aside from loving to cook, Ramirez enjoys painting and creating jewelry.

Ramirez loves St. Mary’s because, unlike larger schools, she is able to receive constant help and support in her classes from professors.

“St. Mary’s offers such wonderful classes and support for whatever your major may be,” she says.

Ramirez enjoys a wide variety of foods and makes clear that she doesn’t necessarily have a favorite dish; however, she points out that she does like seafood quite a bit.  She enjoys baking and has baked an array of desserts.

The recipe was chosen based on a few factors–it is fairly inexpensive to make the dish based on the simple ingredients, it can feed a large number, it is quite healthy compared to most dishes, and it also fills a person up with relatively small portions.

This dish is also easy to make if someone is short on time.

“This dish is really simple. I always like to add a little more garlic for flavor and I tend to use organic products because it gives a cleaner, still delicious flavor,”  adds Ramirez.

Ingredients

  • 16 jumbo pasta shells
  • 2 tsp extra virgin olive oil
  • 1/2 lbs baby spinach
  • 2 cloves garlic, finely chopped
  • 1/2 lbs part-skim ricotta cheese
  • 1/2 lbs part-skim mozzarella cheese, grated
  • 1 egg, lightly beaten
  • 1 T chopped basil
  • 1 1/2 c marinara sauce
  • 2 T grated Parmigiano-Reggiano cheese

Directions

Bring a large pot of salted water to a boil. Add pasta shells and cook about 10 minutes. Drain well then toss with oil in a large bowl; set aside. Preheat oven to 375°F. Put spinach into a large skillet and drizzle with a tablespoon or two of water. Cover and cook over medium low heat, tossing occasionally, until just wilted; drain well. When cool enough to handle, squeeze to remove any excess water. Chop spinach and transfer to a large bowl. Add garlic, ricotta, mozzarella, egg and basil to make the filling. Spread a few spoonfuls of marinara sauce in the bottom of a shallow baking dish large enough to hold the shells in a single layer. Fill each shell with spinach mixture and arrange in the dish. Pour remaining sauce over and around the stuffed shells and top with Parmigiano Reggiano. Cover with foil and bake until hot throughout, 20 to 30 minutes, then uncover and continue baking until golden brown, about 10 minutes more. Makes four servings.

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Enchiladas Rojas

Posted on July 31, 2012 by Dania Pulido

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Enchiladas Rojas with Jeanette Maldonado
Story and Photos by Dania Pulido

When it comes to cooking, St. Mary’s University student Jeanette Maldonado takes the whole enchilada—literally!

The junior Biology major freed up some time in her busy schedule to talk about the three F’s: food, her future, and all around fun at St. Mary’s while she prepared a particularly special enchilada dish for dinner.

Maldonado, a Laredo, Texas native, may be petite in frame, but don’t let this fool you.

Both her taste buds and work ethic are just as spicy as her enchiladas.

Enrolled as a full-time student, she somehow manages to balance a job in the school’s biology department and is currently preparing for her MCAT exam to gain entry to medical school upon graduation.

Maldonado hopes to become a dermatologist one day and believes St. Mary’s is just the place to help her make that dream come true.

“I really like the small size of the school and the professors. They take the time to help you personally and care about your progress,” says the third-year student.

Some of the only breaks she gets from her hectic schedule are to cook meals for herself, so Jenny has more than one reason to enjoy the task.

“I love to eat buffalo wings and anything with a lot of cheese, but I especially enjoy cooking spaghetti and other pastas,” she says.

“I crave Mexican food the most, though. My mom taught me how to cook, and I prefer to eat homemade food because I like to have control over what goes into my body,” continues the health-conscious student.

After all those biology courses, who could blame her?

The enchilada dish she chose to prepare is a particularly special one, and is rare to come by.

“I can only make these enchiladas every once in a while when I drive back to Laredo or my parents come to visit me because my grandmother makes the chile sauce,” she explains.

“It has a very distinct and tasty flavor, so I like to make the most of the sauce and the dish.”

We’ll be sure to make the most of it as well!

Ingredients

  • 2 c goat cheese
  • 28 oz can of chile colorado
  • 1 onion
  • 5 corn tortillas
  • 2-3 T oil

Directions
Pour 2-3 T of oil into a medium-sized pan. Cut 4-5 small pieces of the onion and place into the pan to give flavor to the oil. Pour some of the chile colorado onto a plate. Take the first tortilla and soak it in the chile sauce. Pick up the tortilla and place it into the pan to heat in the oil. Once it is heated, remove it and place into on a separate plate. Repeat steps 1-3 with all five tortillas. Once all the tortillas are soaked red and heated, sprinkle a desired amount of cheese onto the middle of the tortilla and roll it up to hold the cheese inside. Repeat this step until all the enchiladas are done. Sprinkle cheese on top of the finished dish and enjoy! Makes 2 servings.

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Seven Layer Dip

Posted on July 15, 2012 by bybaileyp

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Seven Layer Dip
Story and Photos by Bailey Philman 

What is best part of every party? The Seven Layer Dip of course!

At least that is what Mallory Unger, a current graduate student at St. Mary’s University, thinks of her famous dish.

“This dip is definitely special. It’s always the first dish finished at every party. Everyone loves it and it’s perfect for not just parties but for snacks and even lunch,” Unger says.

Her love for food and entertaining came from being born to a military family, where traveling the country and moving every few years was expected.

“I learned from a young age to try everything once. That is what my Dad has always taught me. Plus, I have lived in so many different places and the food is always different everywhere I go,” says Unger.

Food may be an adventure for her but everyone has a favorite. A staple in Unger’s refrigerator is Italian food–pasta and meatballs are her favorite.

Unger may have travelled the country, but the small campus of St. Mary’s in San Antonio caught her eye.

She says that she loves St. Mary’s for its tight-knit community and how friendly everyone is here.

Her love of meeting new people led her to pursue a master’s degree in communication studies at St. Mary’s and eventually work for an advertising agency in the future.

So what’s the best advice she can offer to new students and cooks in the kitchen?

“When you make Seven Layer Dip, be sure to use a clear dish so people can see exactly what is in the dish. It’s also important to plan ahead and try your best to multitask,” Unger says.

And, of course, “Work hard, play hard!”

Ingredients

  • 1 pound ground beef
  • 1 (16 oz.) can refried beans
  • 4 c shredded Cheddar-Monterey Jack cheese blend
  • 1 (8 oz.) container sour cream
  • 1 c guacamole
  • 1 c salsa
  • 1/2 c chopped tomatoes
  • 1/2 c chopped green onions

Directions

In a large skillet, brown ground beef. Set aside and let it cool to room temperature. Be sure to drain before adding to the dip. Spread the beans into the bottom of a clear bowl or serving tray that is at least 5 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle tomatoes and green onions on top as garnish. You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature. Makes 10 servings.

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Gluten-Free Red Velvet Cake

Posted on June 30, 2012 by Chrystalla Georghiou

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Gluten-Free Red Velvet Cake
Story and Photos by Chrystalla Georghiou 

At the age of 23, Victoria De La Fuente found out that her life will no longer be filled with sweets. De La Fuente, a graduate student at St. Mary’s University studying for an MBA, learned recently that she was allergic to the one ingredient most often found in desserts: gluten.

After graduating from St. Mary’s with her bachelor’s degree in business, De La Fuente decided to continue with graduate studies at the university. “I’ve always loved the small community feel of St. Mary’s–coming from a small town, it’s just what I wanted in a school,” she says.

“I wanted to start cooking gluten-free foods because my doctor told me I am allergic. I decided that I want to live a gluten free-lifestyle whether my doctor tells me that it’s ok to eat gluten-free foods or not. Gluten is not something that the human body was designed to digest, therefore it is not healthy for people to eat food which contains that ingredient,” says De La Fuente.

Gluten intolerance, also known as Celiac disease (or Coeliac disease) is a genetic disorder that makes one intolerant to gluten. It is caused by a reaction to gliadin (a gluten protein found in wheat) and affect all types of people; however, it seems to be more prevalent among those of Northern European descent. In the U.S., about one in 133 people suffer from Celiac disease.

Since learning of her condition, De La Fuente has given up some her favorite foods like pasta, grilled cheese sandwiches and red velvet cake. “Luckily I don’t have to give up tortillas. I think I would not be able to survive if I had to give up tortillas,” says De La Fuente.

Because most desserts contain some form of gluten, gluten-free desserts are among the most difficult to prepare. De la Fuente says that the most challenging part of a gluten-free diet is the selection of gluten-free foods. When cooking a red velvet cake, De La Fuente believes that “following the recipe matters more than anything else. All it takes is one simple mistake to ruin a whole cake.”

Some tips De La Fuente advises to young chefs include always making sure to preheat the oven, cleaning up as you go and never eating the frosting before the cake finishes cooking.

“I chose this recipe because it is gluten-free and I love red velvet cake. It’s not every day that I get to eat desserts, therefore, I was so excited to see that I could have my cake and eat it too,” De La Fuente concludes.

Ingredients

  • 3/4 c brown rice flour
  • 1/4 c coconut flour
  • 3/4 c sorghum flour
  • 3/4 c tapioca starch
  • 1 tsp baking soda
  • 1 tsp xanthan gum
  • 1/4 tsp salt
  • 1/4 c unsweetened cocoa powder, divided
  • 1 c canola oil
  • 1 1/2 c white sugar
  • 2 eggs at room temperature
  • 3/4 c unsweetened applesauce
  • 1 c buttermilk
  • 1 oz red food coloring
  • 1 tsp vanilla extract

Directions

Preheat oven to 350°F. Grease and flour 2 9-inch round cake pans with gluten-free flour. In a bowl, whisk together the brown rice flour, coconut flour, sorghum flour, tapioca starch, baking soda, xanthan gum, salt, and 3 tablespoons of cocoa powder in a bowl. In a large mixing bowl, beat canola oil and sugar until thoroughly combined, and beat the eggs in one at a time until fully incorporated. Stir in the applesauce. Beat the flour mixture into the wet ingredients, alternating with buttermilk, in several additions, beginning and ending with flour mixture. Mix the remaining 1 T of cocoa powder with the red food coloring and vanilla extract to make a paste; gently stir into the batter. Pour the batter into the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool completely before frosting. Makes 12 servings.



		

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Grey Poupon Steak with Garlic Mashed Potatoes


	

		Posted on June 15, 2012 by Kirk Patrick Dunlap	


	


		
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Grey Poupon Steak with Garlic Mashed Potatoes

Story and Photos by Kirk Dunlap


On a lazy, Sunday afternoon in September, Gregory Valdez arrives to his fraternity brother’s kitchen with a parcel of freshly butchered steak in his hands and a smile on his face.


He considers this to be a perfect time to prepare a hearty, home-cooked meal of steak and potatoes.


As a junior double-majoring in English and Philosophy, he regards English as his favorite, “with philosophy coming in at a close second,” he says.

As an on-campus resident, Valdez jumps at a chance to cook a meal. “Cooking just isn’t something I can do every day,” says Valdez. “Cafeteria food just isn’t the same.”


Valdez feels that it isn’t about the place, but with the relationships he has made that define his experience at St. Mary’s. “I don’t feel connected to the university in terms of location,” he says. “Rather, I find that my connection with the university comes from the people who surround me here.” Valdez notes that this feeling of community comes from his close friends and his fraternity brothers.


“Sigma Phi Epsilon has given me great experiences that I know will last forever,” Valdez reveals. “Without Sigma Phi Epsilon, I would not have been able to progress this far as a person and as a student. Sigma Phi Epsilon’s cardinal principles of virtue, diligence, and brotherly love, are the values which I live by.”


What Valdez likes most about St. Mary’s is that his close network of relationships maintains his connection with others. “St. Mary’s not only keeps me on my toes with school work, but the personal size [of classes] also helps allow me to overcome the problems that are bound to arise in such a close community.”


Valdez is particular about his favorite foods. “I love to eat medium-rare steak more than anything else,” Valdez says. “But even more than steak, I like fried duck.” Pizza used to be high on his list of favorite foods, but because he has worked as a pizza delivery driver for the past two summers, pizza has lost the charm it once had.


“I still order it often though,” Valdez admits.


When first selecting a dish to prepare, he had chosen to make salmon with mango chutney, but Valdez, a spontaneous college student, had a last-minute change of heart.


“I decided that I wanted to make a meal that was much more personal to me, and thus, a lot manlier—and there’s nothing manlier than steak and potatoes.”


This particular dish is inspired by a recipe that he once saw on a cooking show. “I got the idea for this recipe from Paula Deen on the Food Network,” Greg says. “The major difference is that I pan fry the steak in butter, rather than grilling it. It is a simple, delicious, recipe that is easy to make and is beyond delicious.”


“Usually I like to use a 16 ounce ribeye steak, but I thought it would be nice to try the recipe with a 16 oz Texas t-bone, because they were on sale.”


Ingredients

Greg’s Grey Poupon Steak:


    

  • 2 16 oz steaks, 1 inch thick.
    • 

  • Grey Poupon (or Similar) Brown Dijon Mustard
    • 

  • 1 clove garlic finely minced
    • 

  • Ground black pepper
    • 

  • Salt
    • 



Garlic Mashed Potatoes:


    

  • 6 c Water
    • 

  • 4 large baking potatoes
    • 

  • 2-3 large cloves garlic, crushed and minced.
    • 

  • 1 1/2 sticks, butter
    • 

  • 1/2 c milk
    • 

  • 1 tsp ground black pepper
    • 

  • Salt to taste
    • 



Directions


In a medium saucepan, prepare water to boil. After washing, cut potatoes into medium-sized chunks about one inch thick, leaving on the skin. As the water begins to boil, add loosely minced garlic, salt, and pepper to boiling water. Boil the potatoes on high heat for 20-25 minutes, or until tender. When done, strain water from potatoes and return them to the pan. Add 1/2 cup of milk and butter to the potatoes then mash to medium thickness. Next, prepare steak by applying liberal amounts of Dijon mustard, rubbing it into the surface. Next, rub in about 1/2 tsp ground black pepper, 1/2 clove minced garlic and a pinch of salt to each side of steak, making sure that the seasoning is rubbed evenly around the surface of the steak. Prepare the frying pan by heating 1 T butter on medium heat. Fry the steaks in butter for about 3-5 minutes per side, or until medium rare. Dish is best when hot. Makes 2 servings.


		

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No-Bake Strawberry Frosted Cheesecake


	

		Posted on May 31, 2012 by Amanda Romo	


	


		
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No-Bake Strawberry Frosted Cheesecake

 Story and Photos by Amanda Cano


With a crust made of graham crackers and a filling made from the heart, an aspiring baker prepares a No-Bake Strawberry Vanilla Cheesecake for her boyfriend.


With limited resources while living on-campus and a desire to bake for special occasions, graduating English-communication arts senior Denice Hernandez finds a way to bake in the comfort of her own room.


After living on-campus for the past three years, Hernandez found a way to practice her baking skills without a kitchen.


“This no-bake recipe is really great because I didn’t need a kitchen, and it was a lot more simple too,” she says.


“I just love how diverse cheesecake can be, and I think this is a recipe that anyone can experiment with and personalize. So I recommend taking this recipe and adding your own special ingredients.”


Although Hernandez enjoys perfecting recipes she knows her boyfriend will love, her determination does not end when the timer rings.


Her passion lingers in other areas just like the scent of her sweet treats.


She is graduating a semester early and has been published in three established newspapers including the San Antonio Express News.


“I don’t think my  ‘dream job’ is just one thing in one place; I think I am going to have a lot of different dreams, and it is just a matter of me fulfilling them all,” she says.


“My ultimate goal is to wake up happy everyday and love what I do for a living.”


Hernandez currently finds herself happiest when her boyfriend is around.


She realizes that baking is most enjoyable when she is does it for others.


“For me, it is more meaningful to take the time and bake something than to just go out and buy it,” Hernandez says with a smile on her face.


“And this way, I get to become a better baker and he gets to eat all the great things I make! It’s a win-win situation.”


Ingredients


Graham Cracker Crust


• 1 1/2 c of graham cracker crumbs

• 2 T granulated white sugar

• 6 T unsalted melted butter Cheesecake Filling

• one 8 oz cream cheese

• 1/4 c granulated white sugar

• 1/2 tsp pure vanilla extract

• 1 c heavy whipping cream Topping

• Fresh Strawberries 


Directions


Graham Cracker Crust


First, mix graham cracker crumbs, sugar and melted butter in large bowl. Press the mixture into a nine inch pie pan and spread evenly.  Place crust mixture in refrigerator to chill while preparing the filling.


Cheesecake Filling


In a bowl, beat cream cheese until smooth. Add sugar and vanilla extract to the cream cheese. In separate bowl, beat whipping cream with  a whisk until it becomes fluffy in texture. Fold the fluffy whipped cream into the cream cheese. Pour the mixture into the graham cracker crust.  Let cheesecake chill overnight. Top with your strawberries, or other fresh fruits. Makes 6-8 servings.


		

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Peanut Butter and Chocolate Chip Brownies


	

		Posted on May 15, 2012 by Haha wjat	


	


		
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Peanut Butter and Chocolate Chip Brownies

Story and Photos by Nicolas Campana


Cooking in the kitchen with one’s parents is an experience some enjoyed as children; this is the inspiration for Brittany Horak, as she chooses to prepare peanut butter and chocolate chip brownies.


Horak, a junior marketing major from Harlingen, Texas, was attracted to St Mary’s because of the smaller classes.


“I feel as though I have a closer relationship with my professors, rather than having them lecture, and me sit there like a zombie,” she says.


She also notes that the smaller class sizes and student population, gives the campus an overall, friendlier feel.


When not baking, Horak enjoys a variety of foods. One day, she hopes to work for a company in Asia, since she enjoys Asian cuisine such as dim sum, teriyaki chicken and mochi ice cream.


Some of her true favorites though, are BBQ style ribs, fried okra, and squash.


This recipe was chosen out of a reoccurring problem Horak faces–she often has hiccup attacks.


“They last forever, occasionally hurt, and do get annoying,” Horak explains.


Therefore, she always has a jar of peanut butter on hand to combat the hiccups.


Because of this, as well as her love for peanut butter and cooking with her mother, she decided to make a peanut butter brownie that reflects the fun of being in the kitchen with her parents.


“It’s fun learning from my mom, how she learned from her mom, how we continue to bond through our food, and our experiences together.”


Horak advises to add 1/2 c brown sugar if a sweeter brownie is desired.


“Also, if they wanted, they could double the peanut butter added to increase the peanut butter taste,” she says.


Ingredients


    

  • 1/2 c peanut butter
    • 

  • 1/3 c butter, softened
    • 

  • 2/3 c white sugar
    • 

  • 1 c chocolate chips
    • 

  • 2 eggs
    • 

  • 1/2 tsp vanilla extract
    • 

  • 1 c all-purpose flour
    • 

  • 1 tsp baking powder
    • 

  • 1/4 tsp salt
    • 



Directions


Preheat the oven to 350° F. Using cooking spray or vegetable oil, grease a 9 x 9 pan. In a medium bowl, combine and mix softened butter and peanut butter. Gradually add and mix in chocolate chips sugar, eggs, and vanilla. Combine flour, baking powder and salt in a separate bowl, and then stir into the rest of the mixture until well blended. Bake for 25 minutes, or until the sides are golden brown. Let cool then cut into 16 pieces.


		

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Breakfast Sandwich


	

		Posted on April 15, 2012 by abehabetz5	


	


		


Breakfast Sandwich by Rene Solis

Videography and Production by Ashley Behabetz 


Sophomore Baseball player Rene Solis cooks with eggs to ensure he has substantial amounts of protein to support him both in the classroom and on the mound. Here he displays how to whip together a nutritious and simple breakfast sandwich that will prepare any athlete for a great day.


Ingredients 


    

  • Eggs (2-3)
    • 

  • White bread (2 slices)
    • 

  • Milk (1/2 cup)
    • 

  • Salt and Pepper (add to taste)
    • 

  • Butter (Just enough to spread on bread)
    • 

  • Bacon (3-4 slices)
    • 

  • Shredded Cheddar Cheese (1/3 cup)
    • 

  • Tabasco (optional)
    • 



Directions


First heat stove top, medium to high heat. Then place bacon strips on pan and flip every 45 seconds or so or until cooked to a crisp. Remove from pan and place on paper towel to remove excess grease. Then crack eggs into a small bowl, add milk, salt and pepper. Whisk until blended. Pour egg mixture into same pan used to cook bacon. Let cook for a minute then use spatula to mix eggs in pan. While eggs are cooking, place bread in toaster. After toasting, spread a thin layer of butter on each slice. When the eggs are solid and no longer runny remove from heat. Place cooked bacon on bread, then add scrambled eggs and top with cheese. “Smush together” and enjoy.


		

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Wonderful Chicken


	

		Posted on April 11, 2012 by Karl Hayes	


	


		

Wonderful Chicken by Rick Springer

Videography and Production by Karl Hayes


Rick Springer, sophomore Philosophy major at St. Mary’s University, shows us some of his family roots by cooking his version of “Wonderful Chicken.” Not only do we to see how the dish is prepared and the ingredients involved, but we can see how Springer reveals his modest character.


Ingredients:


    

  • 3 pounds of boneless chicken breast tenderloin
    • 

  • 1 16oz jar of raspberry jam
    • 

  • 1 stick of fresh ginger
    • 

  • 1 whole onion
    • 

  • 2-3 tablespoons of low sodium soy sauce
    • 

  • 3 dashes of raw rosemary
    • 

  • Salt and Pepper
    • 



Serving Size: 4 people


Directions:


First thaw out the chicken breast tenderloin, and start oven top to a medium-high setting. Then chop onions to bite size pieces and chop minced ginger to pea-size bites. Baste chicken with salt and pepper.


Mix low sodium soy sauce and raspberry jam in a mixing container, following the amount ingredients listed above. When the stove is heated to temperature add a small amount of cooking oil and begin to cook the onions first, then the chicken, and lastly the ginger. Once the chicken is cooked to golden-brown, cook the sauce from the mixing container for about a minute. After the sauce is ready, simply pour the sauce over the cooked chicken.


Now you are ready to eat Springer’s “Wonderful Chicken.”


		

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FunFetti Cupcakes


	

		Posted on April 11, 2012 by beestrong11	


	


		


Funfetti Cupcakes by Katherine Vasquez

Videography and Production by Danielle Torres


Katherine Vasquez, a sophomore international relations major, bakes up one of her favorite childhood pasteurizes.  A relaxed and down to earth baker, Vasquez enjoys baking for friends who give her support and smiles whenever she needs them. Funfetti cupcakes provide color and adventure to regular white batter. Vasquez, much like her chosen dish is very lively and filled with color and character.


Ingredients


    

  • 2 eggs
    • 

  • 1/4-cup oil
    • 

  • 2 cups of water
    • 

  • Funfetti mix
    • 



Directions


Begin by preheating the oven to 350 degrees. Next in a large bowl, combine cake mix, oil, 2 eggs and 2 cups of water; Use blender to mix thoroughly until all ingredients are well mixed. Place cupcake holders on an even tray and pour mix into each holder just over half way full. With extra mix, use another medium size bowl/container and butter the edges so that the mix won’t stick when baking. No need to butter the cupcake holders, the mix will come right out.


Next place both trays in the over for 15-20 minutes. When ready take out both trays and wait for them to cool down for 3-5 minutes. When ready use as much frosting as desired and spread over each cupcake and cake. Last, open your sprinkles and lightly pour sprinkles over cupcakes and cake.


Lastly, enjoy.


Serving size- 18 cupcakes


		

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