Italian Pasta Salad

Italian Pasta Salad
Videography and Production by Sofia Ruescas

Learn a new way to cook your pasta salad with Deni Cresto and check out how he learned to prepare this delicious dish!

Ingredients

  • 2 ounces of salt
  • 1/2  medium onion, finely chopped
  • 8 ounces dried short pasta
  • 2 tomatoes, halved or quartered
  • 4 ounces of mozzarella finely chopped
  • 1/2 cup pitted black olives
  • 1 red or green pepper
  • 1 frozen bag of green peas and carrots
  • 2 cans of tuna

Directions

Bring the salted water to a boil in a large pot over medium-high heat. Add the pasta and cook until al dente – soft with just a bit of chew – about 8 minutes or according to package directions.

Boil the frozen vegetables in water and fry the chopped peppers, tuna and onions on a frying pan with the oil.

Place the pasta salad ingredients in a bowl when cooked and make sure you drain the pasta well. Transfer to a large container. Add the tomatoes, mozzarella and olives.

Chill for 30 minutes before serving. Refrigerate the pasta salad for at least 30 minutes for the flavors to meld before serving.

Ashley’s Famous Fried Rice

Fried Rice by Ashley Resendez

Videography and Production by Samantha Schulte

Ashley Resendez shows us how to cook her signature dish, Fried Rice, that she put together after finding out she needed to go on a dairy free diet. She also talks about how she got started cooking in the first place, and the challenges that come with cooking in a college dorm.

Ingredients:

  • 2 cups COLD (precooked) rice
  • 3 tablespoons avocado oil
  • 1/2 cup asparagus
  • 1/2 cup broccoli
  • 4 cooked chicken tenders
  • 2 eggs
  • 1 tablespoon mushroom seasoning
  • 4 tablespoons Soyaki
  • 1 tablespoon coconut aminos

Directions:

First, add about 3 tablespoons of avocado oil to a sautee pan, and cook the asparagus and broccoli until soft. Then, add the eggs to the vegetables, and cook that together until it is ready, taking about a minute. Then, move those to the side, and get the cold rice and break it up in the same sautee pan, and add the mushroom seasoning. After that, mix the egg and vegetables into the rice and add my chopped chicken, then add the Soyaki and Coconut aminos. Mix all of this together until it starts bubbling, and it is ready to serve!

Flan De Queso

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Flan de Queso
Story and photos by Holly Basaldu

Johanna Magee, a child of both Mexico and New York, shares with us her favorite dishes, some imprinted cooking experiences and an insight into why cooking is a part of her identity. A sophomore international relations and political science double-major at St. Mary’s University, Magee embraces cooking as a way to feel at home.

Studying far from home, Magee explains her aunt’s friend, an alumnus of St. Mary’s, recommended her to the university’s English program to assist her in bridging the gap between English and Spanish.

She also loves the home environment that St. Mary’s provides. Geography plays into another big part being close to Mexico—she’s never too far from her Mother.

“My mom’s food led me into the kitchen…I wouldn’t like the way she cooked something so I would end up going into the kitchen to see if I could redo it my own way,” she says.

My mother “is my inspiration. She is why I started into the kitchen in the first place,” Magee explains.

Influenced by the Italian family environment, Magee’s favorite type of dishes are pasta-dependent, which include lasagna and Penne de Vodka—a penne pasta with a tomato vodka sauce that has a creamy, rich taste.

Cooking helps her distress and results in having a delicious treat in the end. Enjoying time in the kitchen, she shows how to make Flan.

“This is the dish my mom taught me when I was young, and this is my favorite dessert,” she says.

 

Tools

Aluminum Foil

Baking Pan 9″x9″

Blender

Can Opener

Knife

Measuring Cups (½ cup)

Oven Mitten

Wisk

Ingredients

Condensed Milk- 1 Can (14oz)

Cream Cheese- 1 Bar (4oz)

Eggs- 4 (large)

Evaporated Milk- 1 Can (12oz)

Extra Virgin Olive Oil- 2tsp or Non-stick cooking spray

Milk- ½ Cup

Sugar- ½ Cup

Instructions
Pre-heat oven to 350°F .Drizzle EVOO (Extra Virgin Olive Oil) or spray with non-stick cooking spray and Sugar on the bottom of the Baking Pan. Heat the pan over the stove top on medium (this makes a sugary glaze on top) or put into oven for 3-5 minutes (till golden brown). Combine the rest of the ingredients into the blender and blend on high till you get a thick consistency. Pour the mixture into the pan over the sugary glaze. Cover the pan with Aluminum Foil. Bake at 350°F for 35m-45m, till golden brown (it will puff up and rise during the baking). Let cool at room temperature for 35m. Carefully in a knife along the edges, then flip the Pan onto a serving plate.

Sugar Cookies

Sugar Cookies by Daniela Borrego
Videography and Production by Holly Basaldu

Daniela Borrego shows us how to make sugar cookies from scratch, while telling us a little about her life in the kitchen. As we follow her into the oven we’ll also discover how she came to like cooking and why she enjoys it.

Ingredients

  • 2 1/2 cups cake flour (not self-rising), plus more for dusting
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 sticks unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Directions

Sift the cake flour, baking powder and salt into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated.
Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick.
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake 12 to 15 minutes. Let cool completely before icing, about 5 minutes.

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.

Gumbo

Gumbo by Julie Dahlquist
Videography and Production by Joseph Dahlquist-Bauer

Julie Dahlquist a professor at Texas Christian University and St. Mary’s alumna shows us how to make Gumbo. She learned this recipe growing up in South Louisiana where cajun cooking was part of every family meal.

Ingredients 

* 1 Cup Flour
* 1 cup oil
* 1 gallon water
* 1 cup chopped onion
* 1/2 cup chopped bell pepper
* 1/4 cup chopped celery
* 1 pound sausage
*1/4 cup onion tops

Directions
Start by making your rue by cooking flour and oil at a low heat then add chopped vegetables and sausage. After cooking serve over hot rice. You can add salt, pepper, or tabasco sauce for seasoning.

Cheesy Pepperoni Pizza Sticks

Cheesy Pepperoni Pizza Sticks by Aleira Urbina
Videography and Production by Daniela Gonzalez

Aleira Urbina, a student at St. Mary’s University, prepares her grandmother’s specialty dish of Cheesy Pepperoni Pizza Sticks. Aleira considers cooking one of her passions and has been cooking for over 10 years. She will demonstrate viewers how she prepares her specialty dish, and will reveal her best cooking tip to prepare it.

Ingredients:

  • 2 sticks of butter
  • 1 pizza crust cylinder
  • 1 pack of pepperoni
  • 10 mozzarella sticks
  • 1 can of tomato sauce
  • 1/2 tsp. of garlic

Directions:

Before preparing the dish, preheat the oven at 375 degrees for 5 minutes. Melt the 2 sticks of butter in a microwave for 40 seconds, and once it is ready spread it until it completely covers the cooking pan. Open the pizza crust cylinder, spread the dough over the cooking pan, and cut it in 10 rectangles. Put 3 pepperonis on top of each rectangle, then place 1 mozzarella stick on top of the pepperonis. Roll the dough until the mozzarella sticks are completely covered.

Once the sticks are completely rolled, spread the melted butter over the sticks and sprinkle pinches of garlic over the sticks. Put the sticks in the oven and let them bake for 10 minutes. Once ready, take them out of the oven, and put tomato sauce over each stick. Finally, serve and enjoy!