Fettuccine Alfredo

Fettuccine Alfredo by Stephanie Flores
Videography and Production by Dania Pulido

St. Mary’s University student Stephanie Flores shows us how to prepare an exotic Italian dish quickly and efficiently with minimal ingredients. It’s the perfect sit down meal for the college student looking for a change from Easy Mac!

Ingredients

  • 4-6 quarts of water
  • salt
  • pure vegetable oil
  • Alfredo sauce (150z jar)
  • Fettuccine (1 lb)

Directions

Boil water (4-6 quarts for a 1lb box of fettuccine) in a pot, sprinkling 1 tablespoon of salt, until the water begins to bubble. Add fettuccine and stir it in with a wooden spoon. Let fettuccine cook for 12-13 minutes, or until noodles are soft. Drain in strainer and return the noodles to the cooking pot. Add 2 “caps” full of pure vegetable oil. Mix it in then add entire jar of Alfredo sauce. Mix that in as well and add more salt if desired. Serve and enjoy!

Mango Salsa

Mango Salsa by Brian Buchmeyer
Videography and Production by Analicia Lucia Perez

Brian Buchmeyer, a junior industrial engineering major, combines two of his favorite things: listening to music and cooking with color. A seasoned chef, Buchmeyer demonstrates how to prepare one of his favorite appetizers, mango salsa—a dish that any college student can prepare in the comfort of their own dorm room, with no oven required!

Ingredients

  • 3 medium-sized mangos
  • 5 roma tomatoes
  • 1 yellow bellpepper
  • 1 lemon
  • 2 limes
  • 1/4 c. cilantro
  • 3/4 c. green onion
  • 3 medium-sized jalapenos
  • salt
  • pepper

Directions

Begin by washing all fruits and vegetables thoroughly. Then dice tomatoes into small chunks. Peel and dice mangos into medium chunks as well. Prior to chopping the bell pepper, use a small knife to remove the core, then chop in half and remove all seeds by hand, rinsing any excess seeds out with cold water, then chop into medium chunks.

Next, finely chop the cilantro and green onion. When it comes to the jalapenos, first cut them in half, then remove the core and seeds by hand and rinse out any excess seeds with cold water. After removing the seeds, chop into extra small chunks. Combine all ingredients in a large bowl, add salt and pepper to taste and enjoy with your favorite tortilla chip!


Fideo

Fideo by Nettie Lucio
Videography and Production by Stephen Guzman

Nettie Lucio is the Circulation Supervisor in the Louis J. Blume Library at St. Mary’s University. As a Latina mother of three, it is important for Lucio to pass on tradition. In this short video, Lucio describes how fideo was cooked in her home as a child and how it has been adopted by her own family today. This dish, though initially cooked for its low price and accessibility, remains, in Lucio’s words, “a family favorite.”

Ingredients

  • 2 tsp salt
  • ½ tsp pepper
  • ¼ tsp ground comino
  • 2 ½ – 3 cups of water
  • 8 oz can of tomato sauce

Directions
First, place fideo noodles into skillet. Keep stirring until browned. After browning, add water and let boil for 1 minute. At this point, add salt, pepper, tomato sauce and ground comino into pan. Add more water if necessary. For 4 ½ minutes, let sit and stir until noodles are completely cooked. If preference is less soupy fideo, let sit for 1 minute longer. EAT!

Spaghetti with Meat Sauce

Spaghetti with Meat Sauce by Paulina Fernandez Adarve
Videography and Production by Mimi Soy

Junior International Relations major Paulina Fernandez Adarve from St. Mary’s University demonstrates how to make spaghetti with meat sauce. Adarve likes to cook for friends so they can enjoy eating her food. In this video, she makes spaghetti because it is easy to cook and healthy to eat.

Ingredients

Meat Sauce:

  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 5 cloves garlic, 3 minced and 2 sliced
  • 3 tablespoons olive oil, divided
  • 16 ounces coarsely ground beef chuck
  • 2 (28 oz) cans diced tomatoes
  • 1 tablespoon dried oregano
  • 2 teaspoons dried basil
  • 2 tablespoons tomato paste
  • 1 tablespoon ketchup
  • 1/3 cup finely grated Parmesan

Pasta:

  • 1 gallon water
  • 2 tablespoons kosher salt
  • 1/2 pound dry spaghetti

Directions

For the meat sauce: Place an 8-quart Dutch oven over low heat. Add the beef, salt, and pepper and stir to combine. Cook, uncovered, over low heat, stirring occasionally.

Meanwhile, place a wide 4-quart pan, over high heat. Add 1 tablespoon of the olive oil and once it shimmers, stir frequently, until the meat is well browned, 4 to 5 minutes. Transfer the meat to a colander to drain.

Once the sauce has been cooking for 10 minutes, place the 4-quart pan over medium heat and add 1 tablespoon of olive oil. Once it simmers, add the 2 cloves of sliced garlic and cook for 30-45 seconds or until fragrant. Do not allow the garlic to brown. Add the tomatoes, oregano, basil, and marjoram and cook until most of the liquid has evaporated, approximately 30 minutes. Add the remaining tomato paste, ketchup and stir to combine. Decrease the heat to low and simmer for 10 minutes. Increase the heat to medium high; add the remaining 1 tablespoon of olive oil and cook, stirring constantly, for two to three minutes.

Transfer the tomato mixture to the meat mixture and stir to combine. Simmer the sauce, uncovered, over low heat, stirring occasionally, while preparing the pasta.

For the pasta: Bring the water and salt to a boil over high heat. Carefully add the pasta, stirring quickly to separate. Cover and return to a boil, being careful that the water does not boil over. Once boiling again, uncover and continue to cook until slightly less than, 5 to 6 minutes. Drain in a colander.

Add the pasta to the meat sauce. Add the Parmesan cheese and toss to combine. Transfer pasta and sauce to a serving bowl or individual bowls and serve.

JB’s Chicken Salad

JB’s Chicken Salad by JB Bolgren
Story and Photo by Oscar Maguregui

JB Bolgren, senior political science major, has prepared a low calorie dish that is easy to make and delicious to eat.

Bolgren has many aspirations. After graduating from St. Mary’s in 2011, he hopes to “attend graduate school and acquire my master’s degree in public administration, and, if there is time, go to culinary school,” he says.

At St. Mary’s, Bolgren is involved with many organizations including Lambda Chi Alpha and the music department.

“I really enjoy the small, close-knit community of St. Mary’s where everybody knows your name,” says Bolgren.

When it comes to cooking, Bolgren’s favorite foods are macaroni and cheese, cheese cake, salad, bread, popcorn, and any and all types of Italian food. He finds that cooking not only is a great way to relieve stress, but also to stay in shape, especially when running around the kitchen trying to find ingredients.

“My favorite chefs are Bobby Flay and Emeril Lagassi. Emeril is great at cooking Italian food and I do love Italian food. As for Bobby Flay, he has good recipes for all around good means,” he says.

One dish that Bolgren enjoys preparing is his salad and chicken because “it is very easy to make, it is delicious, and it is also a great dish to make for people who are on a diet.”

He gives some tips on preparing his dish, saying, “Make sure not to overcook the chicken and, if you are not too fond of onions, don’t overload the pan when you sauté the chicken.”

Ingredients

  • 4 large boneless skinless chicken breasts
  • 1 medium white onion
  • 4 cloves of fresh garlic
  • 2 T of extra virgin olive oil
  • 1 T of salt
  • 1 T of pepper
  • 1/2 T of garlic powder
  • 1/2 T of onion powder
  • 2 T of Mrs. Dash table blend
  • 1 c of cooking sherry
  • 1 head of romaine lettuce
  • 1 cucumber (sliced)
  • 1 carrot (shredded)
  • 1/4 c of red cabbage
  • 8 cherry tomatoes (halved)
  • 2 T of your favorite dressing

Prep time: 20 minutes. Cooking time: 25 minutes. Serves: 2.

Directions

Pour olive oil into the pan and place heat on high. Once pan is hot, place the chicken breasts on the pan and sear chicken for 2 minutes on high until lightly brown. Add onion, garlic and cook for 2 minutes. Add seasonings (salt, pepper, garlic powder, onion powder, and Mrs. Dash blend) and cook for 8 minutes. Reduce to medium heat, add cooking and sherry cook for 8 minutes. Reduce heat to low and let simmer for remaining five minutes.

Plating:

Place lettuce around edge of plate and leave center open. Put chicken in center. Place tomatoes and cucumbers around edge of dish; sprinkle carrots and red cabbage over top, then drizzle salad dressing over the dish.