Vegetarian Tortilla Soup

Vegetarian Tortilla Soup by Shalimar Dominguez
Videography and Production by Alondra Garcia

Shalimar Dominguez, a senior, psychology major makes her mom’s special and unique vegetarian tortilla soup. When Dominguez was a sophomore, she was a vegetarian and her brother was vegan. Since both of them still wanted to eat their homemade recipe, Mrs. Dominguez created her own version of a vegetarian tortilla soup.

Ingredients: 

•1/2 gallon of water
•2 cans of tomate sauces
•2 cans of whole tomatoes
•2 cans of drained corn
•teaspoon of cumin
•teaspoon of garlic
As wanted:
•cilantro
•queso fresco
•pre-made rice
•chopped green onions
•tortilla chips

Directions

Start by heating a 1/2 gallon of water in a large pot. Pour the two cans of tomato sauce, two cans of whole tomatoes and two cans of corn into the pot and heat it to a boil. Once at a boil lower heat to let it simmer. Add cumin and garlic spices along with fresh cilantro to the pot. In a serving bowl add a mound of queso fresco, rice, chopped green onion, avocado and tortilla chips as wanted.

Serve and enjoy!

Rosemary Chicken

Rosemary Chicken by Vanessa Benavides
Videography and Production by Analissa Cantu

 

St. Mary’s University alumna Vanessa Benavides, Spring 2013, shows us how to cook a simple, yet elegant dinner of Rosemary Chicken. She also tells us why Rosemary Chicken is a convenient dish that can impress anyone, and why she loves to cook so much.

 

Rosemary Chicken – Serves 2 – 3 

  • 1 lb. of Chicken Breast
  • 5 Small Red Potatoes
  • 1 tsp. of Salt
  • 1 tsp. of Minced Garlic
  • 1 tsp. of Rubbed Sage
  • 1/4 tsp. of Coarse Ground Black Pepper
  • 2 tbsp. of Olive Oil

Directions:

First, defrost the chicken breast in a sink and wash all red potatoes. Preheat the oven to 425 degrees. Mix all of the powders together in a large bowl, then mix in the olive oil in the bowl. Then, slice the red potatoes in either chunks or slices, whichever you prefer.

Set the potatoes aside, and dip the defrosted chicken breasts in the bowl of spices and olive oil, make sure they are covered with all of the spices, then place them in a lined pan. After all of the chicken breasts are placed in pan, dip the potatoes in the bowl of spices and olive oil and place them around the chicken in the lined pan. With the oven preheated at 425 degrees, let the chicken and potatoes cook for 20 – 25 minutes.

While they are cooking, occasionally turn the potatoes around so that they do not burn. Then, voila! Take the chicken and potatoes out, let them cool, and serve. Make sure to check the chicken to see if it is cooked fully. If it looks like there is some red when you cut the chicken, make sure it’s not the spices bleeding into the chicken.

Vegan Four-Alarm Chili

Vegan Four-Alarm Chili by Alexandria Rodriguez
Videography and Production by Marissa Rodriguez

Alexandria Rodriguez, a junior business marketing major at St. Mary’s University, is a vegetarian who knows how to make delicious and appetizing meals. She has a deep appreciation for every ingredient that goes into making a dish. Rodriguez proves that vegan dishes are not bland because her favorite dish, vegan four-alarm chili, is packed with flavors and spices that would make any meat-eater question their carnivorous ways!

Ingredients

  • 2 tablespoon olive oil
  • 2 tablespoon onion powder
  • 1 clove garlic
  • 2 canned tomatoes
  • 4 tablespoon chili powder
  • 1/2 teaspoon cayenne powder
  • 1 tablespoon cumin powder
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 cup water
  • 3 canned beans (garbanzo, pinto and black-eye peas)

Directions

In a large pot,  sauté the garlic in olive oil for about 3 to 5 minutes.
Add the tomatoes, chili powder, cayenne powder, cumin powder, red pepper flakes, salt, and water.

Bring to a slow simmer, and allow to cook for 30 minutes, stirring occasionally.
Add the beans and simmer for at least another 30 minutes.

Turon: Banana Lumpia

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Turon: Banana Lumpia by Kirsten Acosta
Story and photos by Nick Canedo

While appetizers and the main course is savory, what people remember most about a three-course meal is the last thing to hit their tongue—the dessert! For St. Mary’s senior biology major Kirsten Acosta, there is not dessert better than one that comes from her Filipino roots.

While cooking is a hobby, Acosta’s true passion is dentistry.

“I’ve always been fascinated with teeth. When choosing a college, I didn’t want to leave my San Antonio, since it’s always been my home. When I found out St. Mary’s could put me on the track to dental school, I knew this place would be a good fit,” Acosta says.

Living at home while attending college, Acosta enjoys the home cooked dinner she gets after a long day at school.

“While I love the Mexican food that San Antonio has to offer, my favorite will always be Filipino because it’s my heritage.”

Acosta’s family has a tradition of the entire household contributing to dinner once they become teenagers. When she first started helping her family, she had a tough time meeting her parent’s cooking standards.

“At first, both my mother and father would yell at me that something wasn’t right. I was discouraged at first, but I wanted to be like the rest of my family and cook traditional Filipino dishes,” she says.

The first dish Acosta made by herself for her family was turon, a popular Filipino desert.

“My mom said it was the easiest thing to make, so she trusted me to do it.”

Also known as banana lumpia, turon is a popular street food among Filipinos.

“We used to eat it by itself, but it was my idea to eat it with ice cream. Now, turon and vanilla ice cream is pretty much the tradition for deserts in my household,” Acosta says.

Ingredients

For 10 turons:

  • Five bananans
  • Bowl full of water
  • ½ c of golden brown sugar
  • ½ c of white sugar
  • 10 spring roll wrappings
  • Paper towel
  • Plate

Directions
Create quarter long bananas by cutting them in half, then cutting them lengthwise. Dip each one in water, then mix a little golden brown sugar and white sugar together and sprinkle over top wet bananas. Wrap two quarter long bananas in each spring roll wrapping, then tap some water on spring roll and sprinkle sugar mixture over top (this will create “clean” but sugary tops).  Deep-fry the wrappings until golden and transfer to paper towel on a plate to absorb oil.

Cheese Enchiladas

Cheese Enchiladas by David Tovar
Videography and Production by Richard Zepeda

David Tovar, a senior in Speech, creates one of his favorite foods; cheese enchiladas. Cooking since he was in high school, Tovar learned to create different foods, and developed his skills over time. Enchiladas became one of his favorite foods,  and is a recipe that has been in Tovar’s family for years. Today he continues to make enchiladas and other dishes such as tacos and hamburgers.

Ingredients

  • 1 pkg. McCormick Sauce Mix
  •  1 ½ Cups of Water
  •  1 Can (8 oz.) tomato sauce
  •  8 corn or flour tortillas
  •  1 cup shredded cheddar cheese
  •  1 tbs. of olive oil (optional)

Directions

Stir sauce mix, water and tomato sauce in medium saucepan. Bring to boil. Reduce heat and simmer 5 minutes or until thickened, stirring occasionally. Dip tortillas into olive oil after oil has boiled. Leave for few seconds, flip. Take out. Spread sauce to coat upon tortillas. Add cheese. Roll tortillas tightly. Place seam-side down in greased 11×7 inch baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese. Bake in preheated 350 F oven 15 minutes or until sauce is bubbly and cheese is melted.

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