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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Arroz Con Leche

Posted on November 5, 2015 by Cloud Delfina Cardona

Arroz Con Leche by Norma Garza
Video and Production by Claudia D. Cardona

Norma Garza, the long time Assistant in the Alumni Relations Office, perfects one of her favorite dishes from her childhood. Not only is she an long time assistant, but she her love for cooking and baking has been with her since adolescence. The recipe she uses is simple and quick, but also requires patience and vigilance.

Ingredients

  • 7 cups water
  • 1 cup long-grain white rice
  • 1 (4-inch) cinnamon stick
  • 1 (14-ounce) can condensed milk
  • 1 cup whole milk
  • 3/4 cup golden raisins
  • Ground cinnamon, for dusting

Directions

First put the water, rice, and cinnamon stick in a medium-sized saucepan set over medium-high heat.

Then bring to a boil, uncovered, and cook until the rice is soft for about 20 minutes. Strain out the liquid, discard the cinnamon, and reserve the rice.

Return the rice to the saucepan and stir in the evaporated milk, condensed milk, and whole milk. Continue to cook over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook uncovered until the mixture is thick, for about 20 minutes.

Then add in the raisins and stir well. Finally, transfer the pudding to a serving bowl and dust the top of the pudding with ground cinnamon.

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Guacamole Dip

Posted on November 5, 2015 by michellemichimani

Guacamole Dip by Christopher Repka
Videography and Production by Michelle Michimani

Christoper Repka, a student at St. Mary’s University, talks about his experience with cooking. He also shares with us the guacamole dip that is shared in his family.

Ingredients
• 4 avocados
• 2 garlic cloves, minced
• ¼ of an onion, finely chopped
• 1 tomato, sliced
• 1 lime, sliced in four pieces
• 1 bunch of cilantro
• Salt (to taste)
• 1 bag of chips (your choice)

Directions

1. Mince garlic cloves, ¼ of an onion and cilantro.
2. Chop the tomato.
3. Slice the avocados in half and then scoop out the avocado into the bowl.
4. Mix all ingredients in the bowl.
5. Then slice the lime into 4 pieces.
6. Squeeze the lime juice onto the bowl.
7. Add salt to taste.
8. Mix ingredients.

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Taco Tuesday

Posted on November 5, 2015 by jrodriguez182

Taco Tuesday by Micala Osuna
Videography and Production by Joe Rodriguez

Micala Osuna is a senior who has recently move into her first apartment. As such she has recently picked up cooking and her favorite meal to make is tacos on a Tuesday.

Ingredients

  • 2 lbs. ground beef
  • 1 package of taco shells (10 count)
  • 2 medium tomatoes
  • 1 bag of shredded cheese
  • 1 large onion
  • 1 lemon (optional
  • salt and pepper
  • taco seasoning

Directions

Preheat the oven to 325 degrees Fahrenheit. Place the ground beef in a frying pan over medium heat. Cook the meat until brown, seasoning to taste. You can use the lemon to add extra flavor. While the meat is cooking chop the onion and tomatoes and place into bowls. When the meat is close to being done place the taco shell on a cookie sheet and put them into the oven. Cook the taco shells for 5-8 minutes. Place the shredded cheese into a bowl. After the meat is done cooking, use a strainer to remove the excess juices. Place everything in a bowl or on a plate, and enjoy.

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Chocolate Chip Cookies

Posted on April 8, 2015 by Brian Magloyoan

Chocolate Chip Cookies by Natalie Magloyoan
Videography and Production by Brian Magloyoan

For Natalie Magloyoan, a freshman exercise and sports science major at St. Mary’s University, baking cookies is something she enjoys doing. Magloyoan goes through the process of making these delicious treats as she explains why chocolate chip cookies are her favorite.

Ingredients

  • 1/2 cup unsalted butter
  • 3/4 cup packed dark brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 (12-ounce) bag semisweet chocolate chips, or chunks.
  • 2 ¼ cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon fine salt

Directions

First, preheat the oven to 375 degrees F. Then prepare the mix by placing the butter in a microwave safe bowl and microwaving it until it is melted. When finished, whisk it together with the sugars, eggs, butter and vanilla until it is smooth.

In another bowl, mix the flour, baking soda and salt. Then stir the dry ingredients with the wet ingredients with a wooden spoon. Once that is complete, add the chocolate chips and stir.

Scoop tablespoons of the dough and place them about two inches apart from one another on the pan. Bake until the cookies are golden, roughly about 12-16 minutes. Once finished, remove the cookies with a spatula and put it on a rack to cool. Serves about 30 cookies.

 

 

 

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Colombian Empanadas

Posted on April 8, 2015 by daniela83193

Columbian Empanadas by Katherine Vasquez
Videography and Production by Daniela Lopez

Katherine Vasquez gets in touch with her Colombian roots by cooking up some Colombian Empanadas. These empanadas aren’t the traditionally filled with fruit, but rather they with meat, potato and vegetable fillings. Below are listed the ingredients along with the directions on how to make some of your own. Being a recent graduate, Vasquez now has the time and resources to cook some of her childhood memory dishes.

Ingredients:

  • Vegetable oil for frying
  • Lime and ají for serving
  • Dough or Masa
  • 1 ½ cups precooked yellow cornmeal (masarepa)
  • 2 cups water
  • 1 tablespoon vegetable oil
  • ½ tablespoon sazon Goya with azafran
  • ½ teaspoon Salt

Filling:

  • 2 cups peeled and diced white potatoes
  • 1 chicken or vegetable bouillon tablet
  • 1 tablespoon olive oil
  • ¼ cup chopped white onions
  • 1 cup chopped tomato
  • ½ teaspoon salt
  • ¼ cup chopped green onions
  • 1 chopped garlic clove
  • 2 tablespoon chopped fresh cilantro
  • 2 tablespoon chopped red bell pepper
  • ¼ teaspoon black pepper
  • ½ pound ground pork and beef

Directions
To prepare the dough:Place the masarepa in a large bowl. Add the sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes.
Meanwhile, to make the filling, cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.
Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.
Add the ground pork and beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is fairly dry.
Transfer the meat mixture to the mashed potatoes bowl and mix well to combine.
Break small portions of the dough, about 1 ½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.
Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each.
Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with the tines of a fork.
Fill a large pot with vegetable oil and heat over medium heat to 360° F.
Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides.
Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with ají and lime on the side.

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