Ashley’s Famous Fried Rice

Posted on November 12, 2019 by samanthaschulte1

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!

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6th Magazine Launch Party

Posted on April 14, 2017 by jpaigevalderas

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The sixth Taste of StMU magazine launch hosted over 85 people to try the dishes of 14 different chefs on Wednesday, April 12 in UC-A. Each chef was invited by one of the graphic design students in Brother Dennis Bautista’s graphic design course.

Bautista, professor of English and communication studies, teaches his graphic design course every other semester. Throughout the course of the semester, the students prepare for their magazines. The course begins by offering several tutorials on the programs needed to produce the magazine. After the tutorials, photojournalism tips, gathered content and much needed collaboration from classmates, a magazine is born.

This year the students each created a 12-page, full color magazine. The featured dishes at this year’s magazine launch included Sopa de Letra, Flan de Queso, Canoas, Siracha Chicken Alfredo, Southern Fried Cabbage, Cheezy Pizza Roll-Up, Quickie Chili, Bibimbap, Enchiladas Verdes, Dragon Roll Sushi, Strawberry Jelly Cake, Meatloaf, Tinga and Pizza Rolls.

Along with the graphic design students, faculty, staff and alumni, there were also five professional graphic designer judges in attendance. The five judges included Emily Harris, graphic designer at St. Mary’s; Kristen Cadena, graphic designer at St. Mary’s; Martha Dixon, alumna (B.A. in English communication arts) and founder of 50-foot Creative Design and Marketing; Amanda Rodriguez, alumna (B.A. in English communication arts) and marketing programs developer at Southwest Business Corporation; and Charles Ramirez, alumnus (B.A. in English communication arts) and graphic design coordinator or the Archdiocese of San Antonio. Each judge was invited to attend the event by Bautista. The professional designers were in charge of going through all 14 magazines and voting on the “Professionals’ Choice Award” winner. Everyone else who attended the event also had the opprotunity to cast a vote for the “People’s Choice Award” winner.

The People’s Choice award went to Madison Perales, sophomore communication studies major, and her chef, Ricardo Garcia, who is a senior psychology major. They earned a total of 81 votes from the people who attended the event.

This year, the Professionals’ Choice Award went to Xuanzi Elly Liu [see magazine], exchange student from Beihang University and current junior English major. Her chef was Jsiu Lim, student from south Korea.

Both winning chefs were presented with an appreciation apron that had the Taste of Stmu logo on it. All chefs were also presented with a $25 gift card from one of the sponsors of the event, Fratello’s Deli.

The other sponsor of the event, Henry’s Puffy Tacos, also made the event possible with their generous donations; Aramark also assisted with the event by providing all the heating equipment for the dishes being served.

Everyone enjoyed looking at the magazines, taking a break from their busy day and having a bite to eat from the 14 chefs.

 

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Fried Green Tomatoes

Posted on November 7, 2016 by sydneeh42

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.

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5th Annual Magazine Launch Party

Posted on November 21, 2014 by Alexander Eakins

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Chicago-style pizza, Oreo cheesecake cookies, pasta e fagioli and mature graphic design—the 5th annual Taste of StMU launch party provided plenty in which to indulge.

Over the course of the fall semester, students in Brother Dennis Bautista’s graphic design class donned the hat of Editor-in-Chief and scrambled to design, produce and publish their own cooking magazines for the Friday, Nov. 21 launch party in UC A.

Professional volunteer judges selected Mariajose Romero (see magazine) as the winner of the “Professionals’ Choice” award. Their respective “chefs” also received aprons imprinted with the Taste of StMU logo. The some 50 alumni, faculty, staff and Marianists who attended this unique event voted Kyra Littlejohn (see magazine) as the winner of the “People’s Choice” awards.

The magazine launch party gave graphic design students the opportunity to showcase what they have learned throughout the semester by editing and creating their own 20-page edition of Taste of StMU magazine, complete with ads, photographs and stories. The chefs featured in their magazines provided the food for attendees of the event to share.

On the menu were gateway tofu, chicago-style pizza, pasta e fagioli, Tex-Mex breakfast pizza, stir-fried chicken, margherita pizza, lemon pepper salmon, sopa de lima con pollo y elote, ombré swirl cake, crepes, Oreo cheesecake cookies and chocolate marble cake. See Flickr photo album.

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Strawberry Crepes

Posted on November 17, 2014 by agonzalez102

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Strawberry Crepes
Story and Photos by Alexandro Gonzalez

With such a fast-paced environment around us, it seems almost impossible to slow down and enjoy life the old way.

Sophomore marketing major Sarah Nasr of Denton, Texas, knows the importance of taking a well-deserved break.

Nasr enjoys cooking, baking, and anything involving the culinary arts.

Nasr has been involved in crepe making for five years now.

She’s somewhat of a self proclaimed expert.
“Whenever I have time to make crepes, I make them, whenever I don’t have time, then I still make crepes.

This system works for me,” she says.

Nasr has always been fond of a good recipe, which she knows to be true of St. Mary’s and their ‘recipe‘ for success.

The learning environment and Marianist community is what drove her to pick this university.
“This was the right fit for me, I knew adapting would take no time,” she says.

Nasr’s traveling experiences throughout Europe have been important in exposing her to different cultures and foods.

She loves trying new things, but her all time favorite is homemade Italian pizza.

“It tastes like nothing from the U.S. there’s something about it that makes it special,” she says.

Since her time Italy, Nasr has picked up a lot of Italian dishes, which she says are her favorite to make, everything from pastas to cannolis.

While in France, she noticed how popular and delicious the crepe and developed an obsession to recreate that dish, while adding her own magic touch.

“This dish is so special to me because it brings back so many memories I experienced with the people I love,” she says.

“This dish can be eaten at any time of the day,” Nasr concludes.

Crepes Ingredients

  • 1 c all-purpose flour (about 4 1/2 ounces)
  • 2 tsp sugar
  • 1/4 tsp salt
  • 1 c milk
  • 1/2 c water
  • 2 tsp butter melted
  • 2 large eggs
  • whip cream (as much as desired)
  • strawberries (as much as desired)

Directions
Put together flour, sugar, and salt in a bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Heat a pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set. Add strawberries inside the crepe and finish off with whip cream. Makes 8 servings.

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Chef bakes delicious strawberry cheesecake pie

Posted on February 1, 2014 by Alexander Eakins

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Marie Antoinette’s famous dictum, “let them eat cake,” no longer defines the fine line between the rich and the poor. Today, a rich cake makes an affordable special occasion of any meal for any person of any class.

Senior computer science major and at-home chef Justin Patterson might not have learned to bake delicious cakes if costs barred him from doing so. His go-to recipe is a hearty cheesecake with a touch of passion.

Patterson comes from a rich tradition of home-cooked, southern meals. He describes the fact that, even though his family did not have a vast disposable income, he always had a warm meal waiting for him at the table.

“Growing up, my family didn’t have all the money in the world. But the important things were there, especially food,” Patterson says.

Patterson holds an associates degree in biology from Del Mar College in Corpus Christi. He was inspired to be a surgeon for two reasons: the pay and the calming feeling he gets from working with his hands, even on an operating table. When he transferred to St. Mary’s, however, he changed his major to computer science because his teachers encouraged him and he was unhappy with the biology program.

“I love the teachers at St. Mary’s,” Patterson says. “I just feel like the business program is too privileged and other programs suffer from that.”

Working with his hands is what interests Patterson in cooking. His signature dish is a recipe for ragu spaghetti that takes four hours to cook. But, when he’s feeling passionate or adventurous, he enjoys baking. One such occasion prompted him to try out a recipe for a strawberry-topped cheesecake.

“I’ve baked cheesecake before, but I’ve only used blueberries as a topping,” Patterson says. “This recipe was designed for my girlfriend. Cooking it was a timely decision … I wanted to make her birthday special and a store-bought cake just wouldn’t do that. She loves cheesecake and strawberries, so I put two and two together and decided strawberry cheesecake would be the perfect birthday cake solution!”

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4th Annual Magazine Launch Party

Posted on November 26, 2013 by tasteofstmu

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For a pre-Thanksgiving feast, more than 60 students, staff, faculty, administrators, alumni, media communications professionals and guests gathered at the University Center Conference Room A for a Taste of StMU.

Now in its fourth year, the magazine launch party showcased 16 new layout designs and a bountiful buffet of main dishes and desserts.

The winner of the Professionals’ Choice award was Jessica Valles (see magazine), whose partner chef, Beatriz Quesada, made “Watermelon Cake.” The winner of the People’s Choice award was Michelle Kafie (see magazine), whose partner chef, Cindy Kafie, made “Vanilla Cake Pops.”

This year’s menu included tres leches, tiramisu cake, cheesecake, apple crumble, beer-roasted chicken with mashed sweet potatoes, meat and cheese lasagne, Reese’s Peanut Butter chocolate pie, German chocolate cake, monkey bread, rosemary chicken and lemon dressing salad, jambalaya, spaghetti and meatballs, vanilla cake pops, white cheese enchiladas, peanut butter blossoms cookies and watermelon cake.

The graphic design students thank All Events San Antonio, the sponsoring organization, as well as HI Cookery, the Marianist Province of the U.S., Aramark and UC staff, and the St. Mary’s Bookstore for their generosity in supporting this important educational and networking event. See Flickr photo album.

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Turon: Banana Lumpia

Posted on September 15, 2013 by ncanedo

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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.

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The Best New York Style Cheesecake

Posted on July 15, 2013 by koko0202

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The Best New York Style Cheesecake by Anissa Bravo
Story and Photos by Stela Khury

When Anissa Bravo, Junior English major, tried to decide what sort of food she would both feel comfortable preparing and enjoy eating, she sensed a pattern. Bravo noticed that she kept seeking out dishes that she could share easily. Her dream job as a teacher showed through her desire to unite over an often overlooked task. Bravo felt an evening off to order pizza was a fun idea, but actually taking up the task of preparing a meal was even more rewarding, if not therapeutic.

“I genuinely love all types of food! I do enjoy Mexican food because that is definitely comfort food for me; I also love Asian and Italian cuisine,” Bravo says. “But anything sweet is definitely a favorite for me.”

Bravo decided she wanted to bake a comforting dessert for her closest group of friends. She says St. Mary’s has a “homey vibe” that welcomes simple pleasures, thus she picked the simplest and most delicious dessert of all: cheesecake.  Bravo felt that after a rough start to the semester, a Friday night watching the Lord of the Rings while munching on a slice of freshly baked cheesecake was just what she and her friends needed.

“I chose the New York cheesecake with a blueberry topping because it is very delicious and also fun to make,” Bravo says. “There really isn’t any other special significance besides that I adore cheesecake… and blueberries. So, as a combination, they’re pretty spectacular.”

Bravo says that cheesecake is a fairly easy recipe to make, because it basically involves “mixing ingredients and pouring them on a pan.” The only downside of cheesecake over a plain cake is that the cheesecake needs time to cool. The New York style of cheesecake, according to Bravo, is one of the easiest if one needs to “get eating fast.” Bravo’s secret hint is to let the cheesecake cool for 30 minutes on top of the oven and then an hour in the freezer, which should allow for a firm, delicious cheesecake in half the time.

Bravo also advises aspiring chefs to remember to add a fruit topping.

“Plain cheesecake is delicious, but nothing beats a tasty kick of sweet berries,” Bravo says. “Also, the way it looks at the end is so beautiful that it makes [this cheesecake] a rewarding dessert to bake.”

Ingredients

Crust:

  • 2c finely ground graham crackers (about 30 squares)
  • 1 stick unsalted butter, melted

Filling:

  • ·2 (8-oz) blocks of cream cheese
  • ·3 eggs
  • ·1c sugar
  • ·1 pint sour cream
  • ·1 tsp vanilla extract

Fruit topping:

  • ·1 pint blueberries, raspberries or cherries
  • ·2T sugar

In a saucepan add all the ingredients and simmer over medium heat for five minutes, or until the fruit begins to release juice and the sugar to become firm. The ideal point is when, by mixing the contents of the pan, the sauce is only thick enough for the bottom of the saucepan to be perfectly visible for a moment.

Servings: 8-12

Directions

Prepare the oven by preheating it to 325°F.

In a bowl, combine the ingredients for the crust with a fork until evenly moistened. Coat the bottom and sides of pan with either cooking spray or regular cooking oil.

Pour the mixture into the pan and press the crumbs down onto the bottom of the pan and an inch up on the sides to form the base of the cheesecake.

Next, with aid of a mixer, beat the cream cheese with the vanilla extract for one minute until smooth.

On a separate bowl, add sour cream and fold in one egg at a time. Continue to beat slowly until combined. Gradually add sugar and beat these components until creamy (one or two minutes.)

Combine the cream cheese and sour cream mixtures and beat until smooth and even.

Pour the filling into the crust-lined pan and smooth the top with a spatula.

Cover the cheesecake pan with aluminum foil and place it in the oven. Bake for 45 minutes.

Let the cheesecake, still slightly jiggly, to cool in the pan for 30 minutes.

Chill in the refrigerator for at least four hours.

Finally, unmold and transfer to a cake plate.

Using a spatula spread a layer of the fruit topping of choice over the surface.

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Spaghetti with Tomato Sauce

Posted on April 10, 2013 by bsoto92

Spaghetti with Tomato Sauce by Koryn Wade
Videography and Production by Bianca Soto

Koryn Wade, a junior english major, shows off her passion for cooking by preparing a delightful dish from a recipe that has traditionally been passed down her family for years. Spaghetti with tomato sauce is one  of her favorite meals to eat and make and can be easily prepared by anyone within a short matter of time. This delicious and easy to make dish will surely suffice the hunger buds of any person at any age.

Ingredients 

  • 4 oz can of Chopped Tomatoes
  • 4 oz can of Tomato Sauce
  • 2 oz can of Tomato Paste
  • 1 Tbsp of Garlic Salt
  • 1 Tbsp of Sea Salt
  • 2 Tbsp of Black Pepper
  • 2 Tbsp of Basil
  • 2 Tbsp of Oregano
  • 1 Tsp of Minced Dried Onions
  • 1 Tsp of Minced Dried Garlic
  • Angel hair pasta

Directions

Begin with a medium sized deep skillet and place it on the stove at medium heat. Open and pour in all three types of can tomatoes. Do not forget to wash out the rest of the paste into the skillet, just fill the can up with water, stir it around to get the rest of the paste and pour it into the skillet. It’ll take about 5 minutes to warm up the unseasoned sauce, while this is happening take a medium pot and fill it half way with water and sprinkle a dash of salt into the water, which will help it boil faster. Once the water is boiling, snap the angel hair in half and gently place it into the boiling water. Turn down the heat of the boiling water and let it cook for about 10 minutes, or until it is fully cooked. Then add all the seasonings to the tomato sauce, cover, and let it simmer until the pasta is ready. Finally, drain the pasta (add butter if desired), and then pour on the sauce and you’re ready to eat.

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