TASTE of StMU a collection of Rattler Recipes from St. Mary’s University, San Antonio, Texas
3 entrées 2 sides 1 dessert
PALEO STUFFED AVOCADOS a tasty, easy and healthy approach to food!
Volume 9, No. 1, Spring 2016
THE NEW KIDS IN TOWN
Bigger is Better, ...and that is exactly what we offer. IT’SUGAR has a wide range of candy selection that will not only bring you joy, but also have you coming back for more! Find us at The Shops at Rivercenter Mall located on 849 E. Commerce Street just before entering the mall. Come grab a snack before shopping, going to a movie or just to fix that sweet tooth of yours!
Table of Contents | FOOD
INSIDE this issue... 5 8 10 12 14 16
paleo stuffed avocados an undeniably savory taste
enchiladas de molĂŠ
rich in culture, rich in flavor
chinese stir-fry
the experimental kind of food
bacon avocado salad
pinch of salt, pinch of home
guaca guacamole
a little kick to the crunch
apple caramel pizza the healthy kind of sweet
Taste of StMU | 3
EDITOR’S NOTE letter from the editor: Paige Gandara-Valderas My experience in EA 4362 has definitely
and tricks provided by them helped me
been one for the books. Through balancing
develop my end product. I’d also like to
EDITOR
my social life, school life, family life and
thank Samantha Garcia, my Hall Director,
PA I G E G A N D A R A - VA L D E R A S
work life, I’ve also had to balance my time
for not only letting me work with her on
creating this publication. From staying
this project, but also for making such a
up late at night, to the constant hours of
tasty dish! I wouldn’t have wanted to work
redesigning a page that I thought I was
with anyone else.
already done with, I have definitely created something that I am more than proud of.
My biggest thank goes out to Brother Dennis. This is my third semester having
Prior to building my magazine, my
him as a professor, and I cannot thank him
knowledge of InDesign was slim. I only
enough for all the knowledge he has passed
knew the basics. My basic skills have now
on to me. The skills I’ve gained through
turned into skills that I can confidently
all his classes have helped me create such
say I know well. I am thankful for these
a wonderful end product and life-long
skills, because part of what I want to do in
skills that I know will come in handy for
life will require skills in software like that
the future. Other thanks include my family
of InDesign.
and friends, whom I constantly asked for
I’d like to thank my staff for always
opinions.
giving me constructive criticism. The tips
STAFF n Guillermo Avelar n Natalie Barajas n Claudia Cardona n Erick Cerritos n Ruben Dominguez n Michelle Michimani-Leyva
TASTE of StMU Taste of StMU is a class project for EA 4362 Graphic Design. Questions and reprints, contact: Paige Gandara-Valderas, jgandaravalder@mail.stmarytx.edu, 1 Camino Santa Maria, St. Mary’s University, San Antonio, TX 78228. www.tasteofstmu.com
n Joe Rodriguez n David Wilkins
ADVISER n Brother Dennis Bautista, S.M., Ph. D
4 | Taste of StMU
from the cover...
STUFFED AVOCADOS
INGREDIENTS
makes 10 servings
n
1 pound chicken tenders
n
1/2 tablespoon cumin
n
5 avocados
n
1/2 tablespoon chili powder
n
1 tablespoon extra-virgin olive oil
n
2 teaspoons Kosher salt 1 teaspoon black pepper
n
Chicken broth
n
n
4 cloves garlic
n
1/2 cup cilantro
n
4 limes for lime juice
n
1 can coconut milk
TRY PALEO 1. SautĂŠe cloves of garlic with a tablespoon of extra-virgin olive oil for flavor. 2. Wash, dry and season the chicken tenders with a pinch of kosher salt, then sautĂŠe in extra-virgin olive oil. 3. Simmer chicken tenders in broth for about 20 minutes, then shred immediately after. 4. Add the cumin, chili powder, a teaspoon of kosher salt and the black pepper to the shredded chicken. 5. Halve and de-seed five avocados. Lay them out on the baking sheet and bake at 400 F for 5 minutes. 6. For the cream sauce, stir one can of full-fat coconut milk, lime juice and cilantro. 7. After the avocados are baked, pull out of the oven and drizzle with the cream sauce.
6 | Taste of StMU
Paleo Stuffed Avocados | ENTRÉES
healthy paleo-diet keeps hall director motivated As a full-time hall director in Founders
emotional and physical health. Garcia has
Hall, Samantha Garcia enjoys cooking
also done a podcast series with her sister
when she can. Garcia, a San Antonio
called “Fed and Fit Podcast: College Student
native, received her undergraduate degree
Series,” which is five episodes long.
in leadership and development from Texas
“I’ve been in college for a really long time
A&M and a graduate degree in Seattle.
and I am able to give a lot of insight about
She enjoys that St. Mary’s has a nice family
that. Especially since I work with college
feel to it and that everyone supports
students on a daily basis,” Garcia says.
one another.
There should always be that leeway
“We all have each others backs. It’s an ‘I’ll scratch your back and you scratch mine… and if you can’t scratch it back just yet, don’t worry about it’,” Garcia says.
according to Garcia. It’s important for her to live in a balanced lifestyle. “It’s all about that 80-20 balance. Eighty percent should be a really healthy portion,
Growing up in San Antonio, Garcia’s favorite foods are primarily Mexican. Her
but 20 percent is whatever you want,” Garcia says.
favorite ingredient is avocado. She uses avocados in just about anything she eats. “You can put avocados in any dish and it goes great with Mexican food!” Garcia says. “I love avocados, even in my smoothies.” The dish that Garcia prepares is a paleo stuffed avocados with cilantro cream sauce, a recipe from her sister. Cassy Joy Garcia, Garcia’s sister, is a food blogger and soon-to-be published author. She runs her own website at Fedandfit.com. The significance of
the dish was to
showcase a healthy option and also because it is one of her sister’s first dishes. Garcia’s
Garcia’s favorite part about the dish is the cilantro cream sauce, something she enjoys putting on other dishes as well.
tip on preparing the dish is to not overcook the avocados in the oven because they can burn easily and ruin the flavor. Garcia also enjoys her yoga workouts. Yoga, for Garcia, is a great exercise. Garcia
likes
to
promote
mental, Taste of StMU | 7
story and photos by Ruben Domiguez
ENCHILADAS pull student closer to her Mexican roots There are many authentic Mexican
traditional ingredient of that particular
dishes, but for first-year graduate student
area. This Oaxacan cuisine can be found
“The molé sauce has a little bit of
Valerie Perez, there is one that means much
used on many other Mexican dishes such as
chocolate in it, but you can’t really taste the
more to her than a good meal.
tamales, quesadillas and chapulines.
“It reminds me of family,” Perez says. “I
“Molé is one of my favorite Mexican
remember eating it often as a kid when I
entrées to cook and eat because the sauce
would visit my mother’s family who reside
is different compared to other famous
in San Luis, Potosi, Rio Verde.”
Mexican dishes,” Perez says.
This dish, known to many as enchiladas
The sauce that Perez enjoys preparing
de molé, is popular in the Mexican
contains chocolate to give it a rich, sweet
culture. It is often served at weddings and
taste for its consumers. This is an interesting
quinceañeras. The special sauce, which
aspect for Perez, who prepares this dish
originated from Puebla, Mexico, is a
quite often for dinner parties and friends in
8 | Taste of StMU
her hometown of Dallas, Texas.
“
...It reminds
me of family. I remember eating it as a kid when I would visit my mother’s family...”
Enchiladas De Molé | ENTRÉES chocolate when you try it,” Perez says. In cooking this dish, Perez feels that
INGREDIENTS
n
2 1/2 cups shredded chicken
n
3 cups warm molé sauce
n
12 tortillas
after taking a Mexican-American literature
n
3 teaspoons vegetable oil
course that sparked her interest in knowing
n
1/2 thin sliced onion
more about her roots. While the task to
n
Lettuce or any salad mix/dressing
make them perfect is a challenge, learning
n
Tomatoes, cucumber, pineapples
n
Basil, cheese, avocados
she can connect with her cultural heritage,
ENCHILADAS DE MOLÉ
something she appreciates about St. Mary’s as well. She was inspired to make this dish
to create a dish worth much more than just a great taste is an adequate reward worth
makes 3-4 servings
the hardship. When making the dish, the graduate student advises to follow the instructions carefully, but not to be afraid to switch things up and add a personal twist, which is the key to making the dish meaningful. “Every time I make this dish, I want to make my critics remember it,” Perez says, “and to make all those that made it before me proud.”
STICK TO THE ROOTS 1. Place the mole sauce in one of the frying pans at medium-heat and the vegetable oil in the other frying pan at high heat. 2. Once the oil is hot, turn down the heat and start frying the tortillas. 3. Place the tortillas on a plate with paper towels to absorb the oil.
step 2
4. Dip the fried tortillas into the mole sauce, making it completely submerged. 5. Place the tortillas onto a plate and add the chicken filling right in the center. 6. Fold the tortilla in a tube form and place the enchilada on the plates. Spoon some more molé sauce over the enchiladas if needed. 7. Garnish the dish with crumbled cheese, finely sliced onions (and/ or) basil.
step 5
8. Prepare the salad with lettuce, spring mix. 9. Add the diced tomatoes, diced cucumber and pieces of pineapple onto the salad.
Perez enjoys adding a little pinch of chocolate to her enchilada de molé sauce to give it a kick.
10. Cut the avocado and add it onto the salad or on the side. step 10
Taste of StMU | 9
story and photos by Claudia Cardona
CHINESE FRY drives baker out of normal comfort zone When deciding what dish to prepare and
not too hard, but also not straight from
young age so I could start learning how to
eat, Norma Garza, assistant to the director
a box. She does not cook too often for
make her dishes,” Garza says. “That’s how
of alumni events, felt adventurous.
herself at home, but prefers to when she
all of our recipes got passed down.”
Garza typically bakes desserts or makes
expects company.
Garza says that the stir-fry is fairly
Tex-Mex dishes, but today she remembered
At family gatherings, everyone looks
simple and fast to make. A stir-fry is a
a recipe she saw for a Chinese stir-fry.
forward to what Garza prepares. For all of
perfect dish for those who want a quick
Cooking has always been a task that Garza
her nieces and nephews, she bakes their
dish. The hardest part is cutting up the
enjoys because of her love for detail-
favorite type of cake for their birthdays.
two cloves, so Garza advises to put the one
oriented tasks and planning.
Although she mainly bakes, she also
whole clove into the dish.
“I love trying out new recipes. It’s like a new adventure every time,” she says. Garza wanted to make something
10 | Taste of StMU
enjoys cooking because it reminds her of her childhood. “I started cooking with my mom at a
This was the first time that Garza had made the dish, but it turned out successful. After preparing the dish, Garza added soy
Chinese Stir-Fry | ENTRÉES sauce to the stir-fry to add a little flavor. “I always have to have some sort of spice for flavor,” Garza says. “Or else it just tastes too bland to me.” Her final product was served alongside brown rice, which gave the perfect finish to the dish.
COOK ADVENTURE 1. Prepare rice according to package directions. 2. Heat oil in non-stick large skillet over medium-high heat. 3. Add chicken, stir 5-7 minutes or until no longer pink.
step 3
4. Add onion, broccoli, ginger and garlic to skillet, stir 3 minutes longer. 5. Combine reserved juice, stir-fry sauce, soy sauce and cornstarch in a small bowl and add to skillet. Bring to boil, stirring constantly. 6. Add pineapple. Cover, reduce heat to low and simmer 2-3 minutes more.
step 4
7. Serve over brown rice.
step 5 Garza decides to cook a dish that she has never done before to get out of her baking zone.
INGREDIENTS CHINESE STIR-FRY
makes 4 servings
n
2 cups MINUTE brown rice
n
2 teaspoons vegetable oil
n
1 pound cut, boneless chicken
n
1 onion, thin sliced
n
1 cup broccoli
n
1 tablespoon grated ginger root
n
2 garlic cloves
n
1 can pineapple chunks
n
1/4 cup KIKKOMAN soy sauce
n
1/4 cup KIKKOMAN sauce
step 6
step 7
Taste of StMU | 11
story and photos by David Wilkins
BACON-SALAD recipe reminds student of family from home Everaldo Avila, junior criminal justice
He chose to come to St. Mary’s because
major, cooked a bacon avocado salad,
Chaminade College Prep, a St. Mary’s sister
which is a family dish of many years.
school, has a very strong connection with
“I basically enjoy any type of Mexican
Originally from St. Louis Missouri, Avila
the university. Avila was the first from his
food. I really like the spices. Recently
plans to join the Air Force after receiving
school to receive the St. Louis Scholars
I’ve been eating Italian food, so I’ve been
his degree to pursue his dream job in
Award at Chaminade College Prep.
cooking it a lot more,” Avila says.
the FBI.
“The scholarship actually gave me a full
Avila’s favorite foods are Mexican, but recently developed a taste for Italian.
This recipe has been in the Avila family
“I have always wanted to be an FBI agent,
ride to St. Mary’s and if it wasn’t for that,
especially since I lived in a neighborhood
I probably wouldn’t be here. I am grateful.
“I don’t know why the dish is made every
that was treated poorly by the police
St. Mary’s has shaped me as a student and a
year or when it started, but it is something
department. I understand they mean good
person, plus I enjoy the family atmosphere,”
that we do,” he says.
and I would hope I can add to that,” he says.
Avila says.
12 | Taste of StMU
for years.
Avila advises to follow instructions
Bacon Avocado Salad | SIDES closely. However, he suggests that the way
INGREDIENTS
the chef cooks the bacon and chicken are up to them.
B A C O N AV O C A D O S A L A D
“If you enjoy your meats, then double,� Avila says.
step1
makes 8 servings
Avila reminisces family from home with a recipe they do every year when they get together.
n
12 ounces elbow pasta
n
5 slices/diced bacon
n
1/2 cup grilled chicken
n
2 avocados (diced)
n
Pinch of salt and pepper
n
3 teaspoons thyme leaves
n
3/4 cup mayonnaise
n
1/4 cup lemon juice
n
1 1/2 tablespoons lemon zest
n
1 tablespoon sugar
n
1/3 cup olive oil
step 2
step 3
CREATING A FAMILY TRADITION 1. To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor. Season with salt and pepper for taste. With the motor running, add the olive oil in a slow stream until emulsified, set aside.
step 4
2. In a large pot of boiling salted water, cook pasta according to package instructions, drain well. 3. Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. 4. In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste. 5. Serve immediately, garnished with thyme. step 5
Taste of StMU | 13
story and photos by Natalie Barajas
GUACAMOLE has student eating healthy and spending less This dish has few ingredients and simple
years to achieve. The reason why Alvizo
steps. Guaca guacamole is something that
loves St. Mary’s so much is because of its
“My favorite foods are fried chicken,
anyone can prepare and is a delicious and
hospitality and emphasis on giving back to
seafood and especially shrimp. My favorite
inexpensive snack.
the community. She also enjoys the small
snack would have to be ice cream and also
and homey feel that the university offers to
chocolate,” Alvizo says.
The chef who prepared this tasty snack, Anahi Alvizo, is a 2015 graduate
its students.
school next year,” Alvizo says.
Alvizo first learned to cook when she
from St. Mary’s with a degree in
“I am proud to say that I am a
was 13 years old. She learned to prepare
international relations. Originally from
Delta Zeta alumna and recipient of the
eggs, hamburgers and pasta. Her favorite
New Braunfels, Texas, she works for a
Presidential Scholarship. At work, I am
foods to cook are homemade pastas with
nonprofit organization called Prospera
part of the American Association of Service
Alfredo sauce, and egg with chorizo for
Housing Community Services. Her career
Coordinators,” Alvizo says.
breakfast. She began cooking at home
plan is to be an executive director for a
“I hope to help the community through
nonprofit, a goal that will take her about 10
my service and to graduate from graduate
14 | Taste of StMU
more often to eat healthier and make more inexpensive choices.
Guaca Guacamole | SIDES “I decided to make this plate because it is both healthy and tasty, and it is special to
INGREDIENTS
me because it reminds me of my mom, and
GUACA GUACAMOLE
I adore my mother very much. My mom
PREPARE DELICIOUSNESS
likes guacamole and loves to eat jalapeños;
1. Garlic clove needs to be minced, set aside
it is a traditional plate to eat during big
2. Dice tomato, set aside
basketball games of the Spurs,” Alvizo says.
3. Chop fresh cilantro, set aside
A special tip that Alvizo has for the
4. Cut lime in half
people who want to make her famous
5. Dice jalapeños, set aside
guaca guacamole is to get soft avocados
6. Cut avocados and make sure it has no skin and mash them in a medium or large serving bowl
so it is easier to blend with the rest of the ingredients.
7. Mix onion, garlic, tomato, cilantro and jalapeños with the mashed avocados
makes 4-8 servings
8. Add salt and pepper for taste and squeeze the lime halves n
2 avocados
n
2 jalapeños
n
1 onion
n
1 clove of garlic
n
1 Roma tomato
n
1 lime
n
3 tablespoons cilantro
n
Salt for taste
n
Pepper for taste
n
1 large bag chips
9. Mix well until all ingredients are covered in avocados 10. Chill for half an hour to blend flavors 11. Scoop up the guaca guacamole with chips
Alvizo loves the idea of forming a dish that is both inexpensive and fun in the process.
steps 2
steps 2-5
steps 11
Taste of StMU | 15
story and photos by Guillermo Avelar
COOKIE-PIZZA brings joy to a ‘not-so-sweet-toothed’ student The
key to happiness is doing
“I chose this university because it’s small
Pizza because, despite the fact I don’t really
what you love—a mantra that Alina
and it has a strong community feeling.
have a sweet tooth, this dessert is probably
Fernandez has adopted for her life.
Also, I enjoy the personalized attention
the best dessert there is. I enjoy eating it,
students get with faculty, as it maximizes
and so does everyone else,” she says.
Born and raised in Eagle Pass, Texas, Fernandez is pursuing an undergraduate degree in exercise and sport science. She has exposure in the field by working at her
my learning process,” Fernandez says. Fernandez describes cooking and baking as one of her favorite hobbies.
Although the process takes between two to three hours, Fernandez assures that it is “extremely easy and fun
hometown as a physician assistant. She
“I am comfortable cooking and baking
is always searching for opportunities to
anything. It is my way to take a break from
The dish requires mixing ingredients to
further develop her skills.
life whenever there is too much academic
form different pastes to spread on top of the
pressure,” Fernandez adds.
cookie crust.
Fernandez started attending St. Mary’s in fall 2014. 16 | Taste of StMU
“I decided to bake an Apple Carmel
to make.”
Fernandez likes this dessert so much
Apple Caramel Pizza | DESSERTS because it “looks like a pizza, but it tastes like a cookie.” Additionally, she explains how the Apple
BAKE A SWEET PIZZA
Caramel Pizza has healthy ingredients such as apples and walnuts. As with everything Fernandez prepares, the best advice is to “make everything with love, and add a little pinch of joy, as well the obvious of having fun throughout the process.”
1. Preheat oven to 300 F to toast walnuts 2. To make the dough, in a large bowl, mix 1/2 cup of softened butter with sugar until everything is evenly mixed. 3. Add to the large bowl an egg and a teaspoon of vanilla extract and beat it together until a smooth paste is created. 4. In a medium bowl, mix flour, salt, baking powder, baking soda and cinnamon until evenly mixed. 5. Combine the mixture of both bowls thoroughly. Once this is completed, cover the dough and place in the refrigerator from 30 minutes to 4 hours. 6. In a baking rack, place the walnuts and toast them in the oven for 10 minutes, set aside to cool. 7. Preheat oven to 350 F and grease a 12 inch pizza pan for crust. 8. Remove dough from refrigerator and form a circular shape on the pan. 9. Bake for 15-20 minutes, or until crust is slightly brown. Remove and allow crust to cool completely. 10. Slice both apples thinly. Use club soda to prevent apples from turning brown, place aside. 11. For the frosting, beat cream cheese and 1/4 cup of butter in a large bowl. Add powder sugar, 1 teaspoon of vanilla extract and 1/4 cup of caramel sauce and beat it until completely combined.
Fernandez bakes her favorite cookie pizza for herself and some close friends on campus.
12. Spread the frosting evenly onto the crust and place sliced apples and toasted walnuts on top. To finish, drizzle caramel as preferred.
INGREDIENTS
L
n
3/4 cup unsalted butter
n
1/2 teaspoon baking soda
n
3/4 cup sugar
n
1 teaspoon cinnamon
n
1 egg
n
1/3 cup walnuts
n
2 teaspoon vanilla extract
n
2 apples, thin sliced
n
1 1/2 cups flour
n
1/2 pound cream cheese
n
1/4 teaspoon salt
n
1/2 cups powdered sugar
n
1/2 cup caramel drizzle
n
1 teaspoon baking powder
makes 8-12 slices
Taste of StMU | 17
designfundamentals AR 1311 Test your creativity with Design Fundamentals. This class is offered every semester at St. Mary’s University. Use it toward a Fine Arts credit or take it to learn new things about the process of designing an artistic piece.