OF STMU
TASTE a collection of Rattler Recipes from St. Mary’s University, San Antonio, Texas
EXCLUSIVE:
A FARMER'S MARKET DELIG HT p. 5
Salmon Salad
FLAVORS OF FALL Volume 8, Number 1, Fall 2014
6 EASY MEALS THAT NEVER GO OUT OF SEASON
F/W 14
EYEWARE est. 1993
CONTENTS what’s inside?
Editor’s Note 4
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salmon salad 5
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lemon-pepper salmon l
8
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Ombre vanilla cake 10
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Crepes 14
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chicken stir-fry 12
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Chocolate cookies 16
TASTE OF STMU // TASTEOFSTMU.COM
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EDITOR’S
NOTE
from the editor
TASTE
letter from the editor
l
OF STMU O
Editor
ne of my favorite things to do outside of school, athletics and sleep is to eat food. I think that engaging in conversations over meals with family and friends is one of the best ways to strengthen bonds that already exist. Growing up, home cooked meals by my mother and grandmother were my favorite. Traveling from Michigan to Texas for college was such a challenge for me because not being able to receive those meals was a hard adjustment. Whenever I go home to visit the very first thing I do is have my mother cook me all of my favorite foods. She thinks I am absolutely crazy, but I don’t think she realizes how good of a cook she is sometimes! Brothwith design graphic for up signed initially I When faalready was I 1-2-3. as easy be would it that thought er Dennis, I design. for eye keen a had I thought I and programs, miliar with the However, I don’t think I could have been anymore wrong! This class has been one of the most challenging courses that I have taken at St. Mary’s. But, I can honestly say that it has been one of the most rewarding. To be able to look back at a piece of work like this magazine and know that I put all of my effort and time to make something so amazing has to be one of the greatest feelings. There are many times when I felt like banging my head against a wall because I could not figure out the right layout, or font to use. But, Brother Dennis has truly been a blessing every step of the way guiding me in all of the right directions. Every single page of this magazine was made with love and care, and I hope you enjoy this magazine as much as I enjoyed making it!
Kyra Littlejohn
Staff
Cindy Kafie Mariajose Romero Sarah Jardine Alexandro Gonzalez Clarissa Yanar
Adviser
Brother Dennis Bautista, S.M., Ph.D.
Disclaimer
Taste of STMU is a class project for EA 4362 Graphic Design. Questions and reprints, contact Kyra Littlejohn, e-mail: klittlejohn@mail.stmarytx. edu, 1 Camino Santa Maria, St. Mary’s University, San Antonio, TX 78228. www.tasteofstmu.com
Much love,
Kyra Littlejohn
OF STMU
TASTE a collection of Rattler Recipes from St. Mary’s University, San Antonio, Texas
EXCLUSIVE:
A FARMER'S MARKET DELIG HT p. 5
Salmon Salad
FLAVORS OF FALL Volume 8, Number 1, Fall 2014
6 EASY MEALS THAT NEVER GO OUT OF SEASON
l TASTE OF STMU // TASTEOFSTMU.COM
4
ENTREES
&
DESSERTS
a taste of stmu exclusive
A FARMER’S MARKET DELIGHT where do you get your vegetables? The grocery store is not the only place to get fruits and vegetables to make your favorite meals. A trip to your local farmer’s market is not only beneficial for your health, but it is better for the environment as well. Katherine Lehman-Meyer, Director of the Academic Media Center at St. Mary’s University, takes pride in advocating for local farmers and calls on others to do the same. Photographs & Article by Kyra Littlejohn
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ENTREES
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DESSERTS
a taste of stmu exclusive
a farm-to-table creation
B
reaking the stereotype, Katherine Lehman-Meyer, Director of the Academic Media Center at St. Mary’s University, took a different route on her journey in learning how to prepare great meals. At a young age, Lehman-Meyer’s mother always chased her out of the kitchen. Not out of fear because of the possibility that she may mess something up, but simply because she did not want her daughter to get trapped as a housewife. “She really wanted me to develop my full potential,” states Lehman-Meyer. So, how else does one learn how to cook if it isn’t by learning tricks of the trade growing up? Have a brother that happened to go to one of the top culinary schools. Attending Johnson and Wales Culinary School, Lehman-Meyer’s brother was a very fine chef who would cook things she threw out because of her lack of ability to cook them. “He had a lot of patience, so he took the time to show me tricks. That really made a big difference,” says Lehman-Meyer.
because of the health benefits, but also because of the support a dish as such brings to local farmers.
“It’s very important that we support our local farmers, and by doing that we reduce our carbon footprint,” states Lehman-Meyer. Collecting all of the bles for the recipe from Antonio Farmer’s Market, is truly a farm-to-table
vegetathe San this dish creation.
“By eating seasonal there has been some research that shows it is the best that you can do for your total body and nutritional needs,” she says. Leaving suggestions for those who want to try this delicious recipe at home, Lehman-Meyer suggests that the base of the salad should be any type of leafy-green vegetable.
want to learn more about san antonio’s farmer’s markets?
“Having my brother with me that year was really inspiring.” As a result, that year she made a New Year’s Resolution that she would cook two new recipes a week— and one year turned into 18 years. “I became more confident the more I tried things and it was fun,” states Lehman-Meyer. With vegetables being one of her favorite foods, especially squash and cauliflower, one of Lehman-Meyer’s favorite dishes to make is Salmon Salad. Not only TASTE OF STMU // TASTEOFSTMU.COM
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SALMON
SALAD
Ingredients Balsamic Dressing fresh chives fresh oregano honey (locally grown preferred) salt and pepper dark balsamic vinegar or peach balsamic vinegar cumin red pepper sriracha hot chili sauce
Salmon Salad swiss chard 2 onions 2 tomatoes 3 types of squash 1 pack of pre-cooked smoked salmon 2 cucumbers 3 types of zucchini 2 types of sweet peppers olive oil
Directions
1
Chop steams of swish chard. Proceed to chop up onions, tomatoes, squash, and cucumbers, zucchini, and sweet peppers
2
Place skillet with olive oil on medium heat. Add the vegetables to the skillet
3
Sautee the vegetables
4
Once the vegetables are sautĂŠed, transfer them to a bed of swish chard, or another leafy-green vegetable
5
Add the pre-cooked smoked salmon on the top of the vegetables
6
Mix in the balsamic dressing with the rest of the salad mix
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ENTREES
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l e m on - p e p p e r s a l m on
COOKING ON A LOW BUDGET Cooking healthy meals should never be a burden for college students. St. Mary’s University student, Maria Angela Zavala, makes it her priority to cook healthy meals, while staying within her budget.
C
Photographs & Article by Mariajose Romero
ollege students face many challenges everyday, so why should finding affordable ways to eat healthy be one of them? Between the low budgets, lack of time, and unhealthy food options students often face the harsh reality—it’s hard to keep a healthy diet. However, senior finance and risk management major, Maria Angela Zavala of St. Mary’s University makes it a priority to eat healthy. One of her favorite dishes to prepare is lemon-pepper salmon. Lemon-Pepper Salmon is a recipe that is special to Zavala because her mom would always prepare the meal back
home in Honduras. “I enjoy the process, it is so simple, easy to cook, and tasty!” she says. “I never spend more than $20 on groceries to prepare this meal. That’s why I love it so much.” Seafood happens to be Zavala’s favorite type of food because of its versatility and health benefits. For example, it helps to maintain cardiovascular health, reduces depression and mental decline, and the omega 3 fatty acids in fish may reduce the risk of many types of cancers by 30-50 percent.
flake and have a pinkish color,” she advises. “You may also grill the salmon with medium heat instead of using the oven.” Zavala offered other tips, such as adding some cayenne pepper for a little spice; after serving the salmon pour the extra sauce on top of it for a tastier flavor; and if this dish is too acid in taste, serve it with something sweet on the side.
Zavala left a few recommendations for anyone learning to cook salmon. “The center of your salmon should
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LEMON-PEPPER
SALMON
Ingredients 1 lb salmon fillet 1/4 c sour orange juice 2 tbsp lemon juice 1 tsp salt 3-4 tbsp olive oil 1 tbsp black pepper 1/2 tsp garlic 1 tbsp oregano Directions
1
Preheat oven to 350 F (175 C).
2
Cut and squeeze 2 lemons to prepare the lemon juice. Place the fresh salmon on a plate
3
Pour on top together the lemon juice, sour orange juice, garlic powder, salt, and pepper.
4
Heat the olive oil in a skillet over medium-high heat. Then add the salmon skin side up into the skillet.
5
Cook for about 1 minute until the flesh is baked.
6
Place the skillet into the preheated oven, and cook until the salmon flakes with a fork. Serve and enjoy!
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ENTREES
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DESSERTS
ombre vanilla cake
DESSERT AT TIFFANY’S Statement jewelry is not the only it thing this fall season. Statement cakes are all the rage, and St. Mary’s University student Stephanie Quiroz, has set the bar for anyone attempting to make a cake that will leave an impression. Photographs & Article by Cindy Kafie
U
sing the iconic jewelry brand, Tiffany & Co. as a source of inspiration, Stephanie Quiroz, senior elementary education major, has mastered the art of crafting cakes that go beyond the typical box cakes. It takes a special skill to be able to come up with designs for cakes that are one of a kind. Taking a recipie as simple as a a vanilla cake, Quiroz was able to out her own twist on it. Like any other design profession, inspiration helps to drive powerful results. “I believe Tiffany’s jewelry makes a statement and I wanted to make a cake
that would make a statement as well,” Quiroz says. As for the ombre effect of the cake, Quiroz suggests that each layer has to be dyed separately. “It is important to use the same color but not the same amount of liquid on each layer,” states Quiroz. Learning about baking techniques and cake decorating tips has helped Quiroz develop a passion for baking and decorating cakes.
She plans to pursue a master’s degree after having taught for a few years. She is currently the president of SEAL, Student Educators Association for Dynamic Leadership and the Education Director of Delta Zeta Sorority. Her favorite part of attending St. Mary’s is the community and being close to the Marianists. She treasures the long lasting relationships she has built at St. Mary’s.
As a result, her cakes have already been featured at baby showers and other events.
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OMBRE
VANILLA
CAKE
Ingredients 3 c all-purpose flour, plus more for the pans 2 sticks unsalted butter, at room temperature, plus more for the pans 1 tbsp baking powder 1/2 tsp salt 1 1/2 c sugar 4 large eggs, at room temperature 1 tbsp vanilla extract 3/4 c heavy cream Directions
1
Preheat the oven to 350 F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
2
Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
3
Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
4
Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
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ENTREES
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DESSERTS
chicken st ir-fry
CHINESE CUISINE MADE EASY Cooking foods from others cultures isn’t as difficult as it may seem. St. Mary’s University student, Alex Gomez, takes others around the world with her Chinese chicken stir-fry that she learned how to make in a cooking class with a local chef. Photographs & Article by Sarah Jardine
I
t’s not everyday that one gets to taste food from another culture. Taking others around the world with her Chinese Chicken Stir-Fry, senior psychology major, Alex Gomez, says that cooking has always been one of her passions. Gomez learned how to make the Chinese cuisine during an HEB Central Market cooking class in Houston. The class
featured a local chef, Dorothy Huang, who specializes in Chinese cuisine, and it included two full days of cooking . “We learned how to make chicken fried rice, shrimp lo mein, pork pot stickers, chicken stir-fry, and crispy fried banana with mango sherbet for dessert,” Gomez says.
certain cooking techniques and makes the dishes when she gets the chance. She explains how the chicken stir-fry is a great quick, healthy meal that college students can afford to prepare. Here, Gomez used carrots and bell peppers, but she says, to “be creative and throw your favorite vegetable into the mix.”
From this class, she has learned
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CHICKEN
STIR-FRY
Ingredients 1/2 lb chicken breast, boned and skinned Seasoning sauce 1 tsp cornstarch 3 tbsp water 1 tbsp soy sauce 3 tbsp cooking oil 1/4 tsp salt 1 tbsp chopped garlic
marinade for chicken 2 tbsp cornstarch 1 tbsp soy sauce 1 tbsp dry sherry 1 red bell pepper 1 white onion 1/4 lb snow peas 1 c sliced water chestnut
Directions
1
Cut chicken breast lengthwise in half. Slice across the grain into 1/8 inch pieces. Add marinade to chicken. Toss to coat thoroughly. Let stand for 15 minutes. Cut bell pepper into thin strips. String snow peas. Combine seasoning sauce ingredients in a bowl. Mix well.
2
Heat 1 tablespoon oil in a wok over high heat.
3
Add bell pepper, snow peas, and salt. Stir fry for 2 minutes. Remove to a plate. Wipe the wok with paper towels.
4
Heat the remaining 2 tablespoons oil. Add chopped garlic and chicken. Stir-fry 1 to 2 minutes, or until the chicken turns white.
5
Return bell pepper, snow peas to wok. Pour in sauce stir until thickened and serve.
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crepes
what the crepe? Not many people are granted the opportunity to travel to a different country and experience first hand foods from different cultures. St. Mary’s University student, Sarah Nasar, instantly feel in love with French crepes on a trip to France, and has enjoyed creating the dish ever since. Photographs & Article by Alexandro Gonzalez
W
ith 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, 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.
there’s something about it that makes it special,” she says.
“This was the right fit for me, I knew adapting would take no time,” she says.
While in France, she noticed how popular and delicious the crepe was, 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.
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.
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.
“This dish can be eaten at any time of the day.”
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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 whipped cream (as much as desired) strawberries (as much as desired) Directions
1
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.
2
Heat 1 tablespoon oil in a wok over high heat.
3
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.
4
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
5
Turn crepe over, and cook for 30 seconds or until center is set. Add strawberries inside the crepe and finish off with whip cream.
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chocolate cookies
let’s get chocolate wasted Some college students may have aspirations of becoming doctors, and others may want to become lawyers. However, St. Mary’s University student, Ana Claudia Irigoyen, aspires to use her business degree for something other than marketing or finance. Photographs & Article by Clarissa Yanar
U
pon entering the kitchen the smell of a previous meal filled the air, with and apron on and an eager look on her face the chef was ready to bake; the next few hours were sure to be eventful and most of all flavorful.
have my own place one day.”
Ana Claudia Irigoyen, a senior marketing major, starts by explaining that the cookies she’s about to make are addictive, “So Beware!”
“All my professors know me by name and know what I want for my future,” says Irigoyen.
Mentioning that she may pursue baking as a career, she says that her marketing degree might help her in the business side of her bakery and her passion will be translated into everything she makes. “I’ve always wanted to go to Europe and take a few cooking classes, maybe
Being a St. Mary’s student makes Irigoyen feel more confident about her dreams because of how her professors motivate her on a daily basis.
She says her number one tip for baking would be, “Don’t be afraid of failure. Some of the greatest recipes were thought to be failures” she says. Watching the passion that she puts into her baking proved that she knows how to experiment with flavors to get the best outcome. Irigoyen’s favorite thing is anything
sweet. As a result, she loves to bake cakes, cookies and anything that will fill her sweet tooth. Irigoyen says her kitchen is her sanctuary and her oven is where the magic happens. What’s her favorite part? “I love turning on the oven light and watching my creations happen,” she says. Of course, like every good chef, she has advice on preparing her recipe. Before putting the cookie balls in the oven, “try to use only the tips of your fingers. The batter will be sticky so don’t worry if they don’t look perfect, they will taste great either way,” she says.
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CHOCOLATE
COOKIES
Ingredients 1 stick of butter 3 oz of cream cheese 1 c of sugar 1 tbsp of vanilla 1 c of flour 1/2 c of chocolate chips 1 pack of Oreos 1 large cookie sheet wax paper Directions
1
Preheat your oven to 375 degrees F.
2
Prep your cookie sheet because later on your hands will be sticky. Place a sheet of wax cooking paper on cookie sheet.
3
Whip the butter with the cream cheese with your mixer at a medium speed. When they are completely whipped, add your sugar and vanilla to mix and keep beating. With the mixer still going at a steady speed, sprinkle the flour in to the mix at a slow place; not all at once.
4
After all the flour is sprinkled in the mixer, add the chocolate chips and keep mixing at the previous speed until mixture looks even. In a separate bowl crush the Oreo–s finely.
5
tart to make balls from the flour mixture and cover them with the crushed Oreos. When placing them into your Oreo crumble try to cover as much as possible, but they don’t have to be completely covered. Place each ball about an inch apart on the cookie sheet. When all the batter is balled up place your cookie sheet in the oven and bake for 15 minutes.
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