Swedish Meatballs

Posted on September 15, 2012 by mimisoy

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Swedish Meatballs by Amanda Saldivar
Story and Photos by Mimi Soy

Ever since she was young Amanda Marlyng Saldivar, a junior Political Science major, enjoyed helping her mother and grandmother prepare the meals because she loved mixing and tasting the different ingredients.

“My mother taught me a lot about food at a young age and before I knew it, I fell in love with cooking” says Saldivar.

As she learned to cook with children’s recipe books, she developed a passion for creating food dishes and sharing them with others.

“Growing up, I never thought I would ever cook. Cooking allowed me to get together with my family and gave me time to be active during the day doing the things I loved,” she says.

After earning her bachelor’s degree, Saldivar hopes to continue her education and eventually attend law school.

What she likes best about St. Mary’s is the presence of smiling faces, intriguing assignments and networking with lots of interesting people.

“Meeting all these approachable people and creating fun projects is tons of fun. I enjoy everyday of school,” says Saldivar.

Among some of Saldivar’s favorite foods are seafood and Mexican enchiladas. She personally loves eating sushi simply because it can be classified as a healthy food, being low in fat and calories while high in protein.

However, she fell in love with Swedish food when she visited Europe. Since then, she has specialized in recreating Swedish recipes.

“Meatballs are one of the most common dishes cooked by people all over the world. Swedish meatballs are my favorite type of meatballs because it is simple to make and loved by almost all people,” says Saldivar.

Saldivar has developed her own basic meatball recipe, building in the variations.

Each time she makes them, she varies the meat, spices, filler and sauce–depending on what she has in her refrigerator or pantry, or her taste preferences.

“Some prefer a brown gravy, others a white sauce. I prefer sour cream mixed with a bit of pan drippings tastes great. Goat cheese with some parsley or dill in the white sauce or sour cream makes a tasty treat,” says Saldivar.

Ingredients

  • 1 pound ground beef
  • 3/4 c bread crumbs, soaked in 1/2 cup milk
  • 1 egg
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 small onion, grated and drained
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 4 T butter
  • 1 1/2 T flour (any kind)
  • 1 c chicken or beef broth
  • Lingonberry sauce (optional)

Directions
Combine the first 8 ingredients. Form the mixture into 1-inch balls.  Place 3/4 of the butter in a skillet over medium-high heat. Brown the meatballs for about 10 minutes. Remove them and most of the fat. Stir the flour and the remaining butter into the pan. Add the broth. Simmer until it thickens, about 2 minutes. Strain it with a sieve to remove clumps. Return it to the pan. Return the meatballs to the pan for 1 minute. Serve with the berry sauce. 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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Queso Flameado


	

		Posted on November 15, 2011 by wordp06	


	


		
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Queso Flameado

Story and Photos by Larry Machado 


Kevin Alaniz does not cook often-yet he is an awesome chef, due to his ability to make queso flamed.


He is confident that if anyone were to taste it, they would think he were an awesome chef, too.


About the only thing more puzzling than Alaniz’s mastery of queso flameado is how simple he made it look in its preparation.


Originally from southern Texas, Alaniz comes from a home of educators, where both his parents are involved in teaching at his hometown, Brownsville, Texas.


Alaniz, a junior majoring in communications at St. Mary’s University, also plans on becoming involved in teaching–“the family business” as he calls it–after he graduates.


After high school, Alaniz felt that a small family environment was key in choosing a college which is why he chose St. Mary’s.


Aside from cooking and eating queso flameado, Alaniz’s favorite food is the potato.


He says that he eats and enjoys any type of potato regardless of how it is prepared: fried, baked, mashed or smashed.


Yet, the reason why he chose queso flameado to share is because it is simple to prepare and good to eat–and, most importantly it is a cultural dish with Hispanic ties.


Despite his love for potatoes and his respect for queso flameado, Alaniz interestingly would not select either of these if he were stranded on an island and could only choose one food item to eat for an entire year.


The winner of this battle would be macaroni and cheese. Yes! The ol’ mac and cheese combo.


In fact, mac and cheese wasn’t his first reply to the question, rather, Alaniz asked if Dr. Pepper would count as a food item?


Perhaps this satirical confusion stems from how he views food and the cooking process as a whole.


Alaniz claims that, by nature, he is a very structured and organized person and why he enjoys cooking (when he actually does cook) is because it allows him to break away from his mold of organization.


In fact, one of Alaniz’s most memorable moments involving food–hilariously and ironically–stems from a total lack of structure.


One day when attempting to bake a cake, Alaniz accidentally added a wrong ingredient. Instead of using all-purpose flour, he added powdered sugar.


As a result, “The cake never cooked,” he says.


While this was an embarrassing moment, Alaniz also has some fond memories of cooking as well; some of Alaniz’s most cherished memories involve him and his father making tortillas from scratch using grandma’s recipe.


Alaniz rates his queso flameado four out of five stars and offers the reader this bit of advice when preparing the dish: “Plan on making more because it is so good you won’t be able to stop yourselves from getting seconds.”


Ingredients


    

  • 1 package of Mexican Chorizo
    • 

  • 4 oz of Oaxaca melting cheese
    • 

  • 1/2 chile habañero
    • 

  • 1/2 onion
    • 

  • 1 package of tortillas
    • 

  • 1 bushel of fresh cilantro (optional)
    • 



Directions

Preheat oven to 325°F. Cook 3 links of chorizo (take out of plastic casing) in an cast iron skillet until browned. Make sure to break apart the chorizo using your cooking spoon, until it looks like ground hamburger meat. (Approximately 3-5 minutes). Remove most of the grease from pan; however, leave a small amount in there. The small amount of leftover grease will be used to sauté the onions and chile habañero in the next step. Slice 1/2 of an onion finely, as well as, 1/2 of a chile habanero and add to the pan with the chorizo and leftover grease. Cook all contents together until both the onions and chile are sauteed, and then remove from flame. Cut the Oaxaca cheese into cubes about 1 inch in size and place into the skillet with the contents. Mix well. Place the cast iron skillet into the oven until contents are bubbling (approximately 5-10 minutes). While waiting for contents to bubble, begin warming up tortillas. Remove contents and serve immediately in tacos preferably using two spoons to scoop up your gooey queso. Makes 6 servings.


		

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Pasta Salad


	

		Posted on March 28, 2011 by jasminegarciaa	


	


		

Pasta Salad by Gaby Hernandez

Videography and Production by Jasmine Garcia


Gaby Hernandez is a senior criminal justice major at St. Mary’s University. She learned how to cook through her culinary arts teacher in high school and her sister. She enjoys cooking for her family and friends.


Ingredients


    

  • Parmesan cheese
    • 

  • Kraft Free Zefty Italian dressing
    • 

  • 4.25 oz can Baby Corn
    • 

  • 14.5 oz can Artichoke Hearts
    • 

  • 14.5 oz can Hearts of Palm salad cuts
    • 

  • 16 oz bag of mixed frozen vegetables (carrots, water chestnuts and broccoli)
    • 

  • 16 oz bag Garden Rotini pasta
    • 



Directions


First you fill a medium sized pot with water and boil at high temperature. Once the water is at a boiling point, pour the pasta into the boiling water. If it looks like the water is about to overflow, pour some of the water out into the sink. While the pasta is cooking, microwave the frozen vegetables for about 4-5 minutes with two tablespoons of water in a microwaveable bowl. Then, cut the hearts of pam and baby corn into small bite size pieces. Pour the hearts of palm and baby corn into a large bowl. Mix it all together with a large cooking spoon. Pour the italian dressing and parmesan cheese (as desired) and mix. 6-8 servings.


		

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Crusted Baked Chicken


	

		Posted on December 2, 2010 by tasteofstmu	


	


		


Crusted Baked Chicken by Anna Plote

Story and Photo by Christopher Montemayor 


One look at Anna Plote and the first word that comes to mind is: intelligent.


However, after taking the time to get to know Plote, one quickly learns that beyond her aura of intelligence lies a very humorous and passionate person who also happens to be a great cook.


Plote, a senior at St. Mary’s, currently majors in biology and hopes one day to become a successful doctor. She has been interested in the sciences since she was a child, but realized in high school that she wanted to save lives through medicine.


After graduating from St. Mary’s, she hopes to attend medical school and earn a doctoral degree.


At St. Mary’s, Plote is active in programs such as Tri beta, the Catholic Student Group, St. Mary’s College Republicans and SM friends. Plote also participates in Habitat for Humanity and serves as a tutor in the Learning Assistance Center.


What Plote appreciates most about St. Mary’s is community relationships that she experiences through the various groups. As a member of the Catholic Student Group, Plote recently attended a retreat at the HEB camp which she described as an “amazing experience” that she’ll never forget.


Of the foods that she enjoy, Plote prefers meals that are quick, simple, healthy and, most importantly, of good taste. Vegetables and fruits are at the top of her list of best foods, but they do not compare to her love of crusted baked chicken, which reminds her of being at home with her family where making such a meal was a tradition.


When preparing this dish, Plote recommends that the crust be made with cereal such Special K or a rice-based product; that way, the chicken can achieve the crusted-effect without altering the final taste too much.


Another tip for preparing this recipe is to check constantly the chicken before considering it officially cooked. This takes into consideration the kind of oven used, as well as the various chicken breast themselves, because some chicken breasts cook faster or longer than others.


 Ingredients


    

  • 2 chicken breasts
    • 

  • 2 c of Milk
    • 

  • 3 c Special K cereal
    • 

  • 4 servings of green beans
    • 

  • 4 c of water
    • 



Directions


Open the chicken breast package and pt them on a plate. Once that is completed, take servings of Special K cereal and crush them into a bowl. Then, fill a pan with milk. Once the milk is placed, dip the chicken into the milk and let it soak for 30 seconds. Then, dress the chicken with the Special K cereal to make the crust. Once this is completed, place the chicken in the oven for 25 minutes.To cook the green beans, un-package them and place them in a pan of boiling water. Once they are cooked properly, they can be served next to the chicken. When serving the chicken, consider each breast as a serving. Therefore the final dish should have 1 serving of baked crusted-chicken with 1-2 servings of green beans.


		

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Jessica’s Shrimp Scampi


	

		Posted on December 2, 2010 by robinjeanjohnson	


	


		


Jessica’s Shrimp Scampi by Jessica Johnson

Story and Photo by Robin Johnson


Chef Jessica Johnson, graduate industrial engineering student at St. Mary’s University, has made an educational and soon professional career out of a love for numbers, equations and anything and everything having to do with engineering. However, it doesn’t take a rocket scientist-or engineer-to solve a hunger problem with one of Johnson’s favorite, and easiest, dishes: Jessica’s Shrimp Scampi.


Besides calculators and crunching numbers, Johnson loves one food above all else: pasta.  “My favorite place to eat pasta is Olive Garden; I’ve been going there ever since I can remember,” says Johnson.


With a childhood of pasta memories and a noted Italian restaurant as her inspiration, Johnson names her shrimp scampi as her favorite dish.


“I really like shrimp and pasta, so I would say it’s the perfect combination of the two. It’s also really easy to make,” Johnson says.


Just as she has recreated her favorite dish out of past delightful experiences at Olive Garden, Johnson plans to recreate her successful education experience and pass her love of math and engineering on to others in the same place it started, St. Mary’s.


“I would like to teach at St. Mary’s because I like the student/teacher ratio because it creates a better learning environment and I can connect more with the students,” says Johnson.


Johnson also likes the personalized atmosphere of her education.


“[My favorite thing about St. Mary’s is] that it’s small, and everybody’s really nice.  It makes me feel like a person and not just a number in the student body” Johnson says.


Johnson has created a formula for her happiness that requires a personalized, pleasant, and sometimes delicious experience in many areas of her life. In her downtime of long division, fractions and differential equations, Johnson enjoys a different type of ‘A’ grade in the form of the sizzling, lemon zesty Jessica’s Shrimp Scampi.


In creating this refreshing dish with the splash of lemon, Johnson has some extra credit tips for its preparation.


In boiling the linguine, she suggests eating one of the noodles before draining and adding them to the dish to make sure they are completely cooked as well as pouring a cap full of vegetable oil to the water to help it boil faster before adding the linguine.


The mathematical guru notes the easiest way to zest a lemon is to use a cheese grater and to flip the shrimp over frequently while sautéing for even pinkness.


Whether it’s solving equations or appetites, Chef Jessica Johnson always cooks up the right solution.


Ingredients


    

  • Vegetable oil
    • 

  • 1 T kosher salt plus 1 1/2 tsp
    • 

  • 3/4 lb linguine
    • 

  • 3 T unsalted butter
    • 

  • 2 1/2 T good olive oil
    • 

  • 1 1/2 Tminced garlic (4 cloves)
    • 

  • 1 lb large shrimp (about 16 shrimp), peeled and deveined
    • 

  • 1/4 tsp freshly ground black pepper
    • 

  • 1/3 c chopped fresh parsley leaves
    • 

  • 1/2 lemon, zest grated
    • 

  • 1/4 c freshly squeezed lemon juice (2 lemons)
    • 

  • 1/4 lemon, thinly sliced in half-rounds
    • 



Directions

Pour one cap full of vegetable oil and a pinch of salt to water for quicker boiling time, add linguine to boiling water and boil for 7 to 10 minutes, remove from heat and drain. While the pasta is boiling, melt the unsalted better and add olive oil over medium-low heat. Add the garlic and carefully sauté for 1 minute. Add the shrimp, 1 1/2 teaspoons of salt, and sauté shrimp for 5 minutes until they start to pink, stirring frequently. Remove shrimp from heat and add the parsley, lemon zest, and lemon juice and toss until well blended. Add linguine to zesty shrimp and toss until well blended. Serve and enjoy. Serves: 3  Prep Time: 15 min


		

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Tropical Pineapple Cupcakes with Citrus Cream Frosting


	

		Posted on December 2, 2010 by Denice Hernandez	


	


		


Tropical Pineapple Cupcakes with Citrus Cream Frosting

Story and Photo by Denice Hernandez


A genuine love for food, a sweet tooth and a curious desire to try new desserts is all it takes to turn an ordinary chef into a cupcake fanatic.


Ari Rivera graduated from St. Mary’s University with a bachelor’s degree in English-communication arts, and is currently pursuing her second degree in forensic science.


“I would like to get into serology, pathology, or even research. I would really like to get into that and open up a bakery later in life,” she says.


From an early age, Rivera began exploring the world of baking with her mother and sister, and her love for oven treats has been growing ever since.


“I remember my favorite being pecan pie. My mom had me make it every thanksgiving since I was 12 I think,” she says. “My mom showed me different recipes and my sister has always been supportive of my cupcake love.”


In fact, Rivera’s recently perfected dish, tropical pineapple cupcakes with citrus cream frosting, was created from a recipe she selected from a cupcake book given to her by her sister.

Rivera brought baking back into her life after being inspired by a feature film she saw some years ago.


“My passion for baking was left on the back burner for a really long time, until 2007 when I watched Stranger than Fiction. I loved Maggie Gyllenhaal’s character and I realized, I definitely want to own a bakery like her one day,” says the aspiring pastry chef.


Although cupcakes and science seem to be worlds apart, Rivera says baking is a scientific process.


“It is scientific—the way chemicals, ingredients and flavors come together,” she says. Getting proportions right is often the most challenging part of the baking process, she added.


According to Rivera, the best part of a cupcake is, simply, the cake.


“So many times a cupcake is merely used as a vehicle for frosting that is often too sweet,” she says. “I prefer to focus on the quality of the cake in moisture and flavor and having frosting that tastes like more than just sugar.”


Spicy Asian foods are also a favorite of the cupcake chef.


Rivera says she enjoys the nurturing and feminine aspects of baking, but she also loves the art of making a mess.


The cupcake enthusiast admits to a couple of kitchen blunders in the past.


“I have spilled more mixes than I would like to admit,” the pastry chef says with a grin.


“I have even dropped completed pies outside. It was not funny at the time, but now I can look back and laugh.”


Rivera encourages beginners to have a sense of humor when learning how to bake, and most importantly, dare to experiment.


“You have to try new things all the time if you are going broaden your horizons. Take a recipe and give it a twist, you might be surprised!”


Ingredients


Cupcakes:


    

  • 2 slices canned pineapple in juice
    • 

  • 6 tsp butter
    • 

  • 3/8 c superfine sugar
    • 

  • 1 egg
    • 

  • 5/8 c self-rising flour
    • 

  • 1 T pineapple juice
    • 



Frosting:


    

  • 2 T butter
    • 

  • 3/8 c cream cheese
    • 

  • 1 c confectioners’ sugar
    • 

  • 1 tsp lemon or lime juice
    • 



Makes 12 cupcakes.


Directions

First, preheat oven to 350 degrees Fahrenheit and place twelve cupcake papers in a muffin pan. Then, finely chop pineapple slices and set aside. In a large bowl, mix butter and sugar and beat together until light and fluffy, then gradually beat in the egg. Add the flour to the mix and, using a large metal spoon, fold all the ingredients in the mix. Next, fold in the pineapple and pineapple juice. Finally, Spoon the batter into the paper cases. While cupcakes are baking, prepare the frosting. Mix the butter and cream cheese in a large bowl with an electric mixer until smooth. Then sift confectioners’ sugar into the mix and beat it all together; gradually beat in the juice from the lemon. Let the cupcakes cool before applying frosting. Once frosted, store cupcakes in refrigerator and serve cool.


		

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Spaghetti


	

		Posted on December 1, 2010 by emilyscruggs	


	


		

Spaghetti by Analicia Perez

Videography and Production by Emily Scruggs


St. Mary’s University student Analicia Perez prepares a spaghetti dinner and reflects on her love of cooking.


Ingredients


    

  • bay leaves
    • 

  • olive oil
    • 

  • salt
    • 

  • hamburger meat
    • 

  • tomato sauce
    • 

  • spaghetti noodles
    • 

  • mushrooms
    • 

  • onions
    • 

  • bell peppers
    • 

  • garlic
    • 



Directions


Chop onions, bell peppers, mushrooms and garlic finely. Boil water, sprinkling in a pinch of salt. Saute chopped vegetables in olive oil. Saute meat, breaking up all chunks. Put noodles in boiling water to soften. Add meat and sauteed vegetables to pot of tomato sauce and let mixture heat up. Add bay leaves to sauce mixture. When noodles are soft, drain in strainer and place in bowl or on plate. Pour sauce over noodles. Serve in the company of bread and salad.


		

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Welcome to the Taste of StMU


	

		Posted on December 1, 2010 by tasteofstmu	


	


		
Welcome/bienvenidos to the official Taste of St. Mary’s University (StMU) blog showcasing the work of graphic design and multimedia students.  We are gradually building an online cookbook as well as a community of students, staff, faculty, family, friends, Marianists, alumni, local businesses, media professionals and foodies through this special project.


Recipes, photos, videos and announcements will be posted hereafter. We encourage you to subscribe to our blog so you can get a Taste of StMU!


		

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