Foster, Megan - Taste of StMU 2010

Delicious Homemade Apple Pie | Handmade Sushi | Original Recipe for Cactus Tree Chili

taste of

StMU a collection of Rattler Recipes from St. Mary’s University, San Antonio, Texas

Volume 4, Number 1; Fall 2010

The Comforts of Texas

Best recipe for Tortilla Soup in the State

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CONTENTS

5

Best Tortilla Soup in Texas St. Mary’s Student cooks her favorite recipe just in time for winter. This Soup will warm you up in an instant.

Original Cactus Tree Chili

10

You will surely enjoy this orignial recipe for cactus tree chili.

8

Handmade Sushi Stepping out of Texas; this recipe is one you won’t soon forget.

12

Spicy Charro Beans

14

You won’t be cold for long with this recipe for Charro Beans.

Delicious Apple Pie Apple Pie that is to die for. This St. Mary’s Student bakes a southern classic.

16

Homemade Lasagna An Italian staple that you are sure to fall in love with.

Taste of StMU Fall 2010

LETTER FROM THE EDITOR

4

taste of

StMU Editor Megan Foster

To My Readers, Thank you for taking the time to look through and read this magazine.

A lot of hard work and time went into this magazine. It would not have been possible without the dedicated

Staff Pamela Alvarado Diana Garcia Veronica Luna Sarah Mills Analicia Perez

graphics students.

Adviser

very hard to take great pictures and write great articles. The photography

Brother Dennis Bautista, S.M., Ph.D.

abilities of some of the staff amazes me. I would like to thank my staff for all

Disclaimer

we all put our best effort into finishing these magazines and we all deserve a

Taste of StMU is not a real magazine; it is a class project for EA 4362 Graphics. Questions and reprint information, contact: Megan Foster, email: mfoster6@ mail.stmarytx.edu, 1 Camino Santa Maria, St. Mary’s University, San Antonio, TX 78228.

I would like to thank my chef, Claire Editor Megan Foster

Seifert, for taking the time to cook

such a delicious dish for me. The students featured in this magazine worked

of their hard work and wish them the best as we finish this class. I know that

long break now. I would also like to thank Sara Cornejo. Without her help this semester I would have gone crazy. Thank you Sara!

Now that I have finished this magazine I have learned a lot about InDesign. I still like Photoshop more sorry Brother

Delicious Homemade Apple Pie | Handmade Sushi | Original Recipe for Cactus Tree Chili

taste of

StMU

Dennis.

I will always love

Photoshop more.

a collection of Rattler Recipes from St. Mary’s University, San Antonio, Texas

Thank you, Volume 4, Number 1; Fall 2010

The Comforts of Texas

Best recipe for Tortilla Soup in the State

Taste of StMU Fall 2010

Claire Seifert cooking tortilla soup. / Photo

by Megan Foster

Megan Foster

TORTILLA SOUP

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Best Tortilla Soup in Texas “I enjoy cooking because I enjoy eating...”

-Claire Seifert

TORTILLA SOUP

6

Photo by Megan Foster

Photo by Megan Foster

St. Mary’s student cooks favorite recipe for tortilla soup Megan Foster Editor-in-chief

Although this chef almost burned down her house once while cooking

Seifert’s favorite foods are ice Tortilla Soup, based on a recipe that cream, steak and Lobster Bisque. don’t scream,” Seifert says jokingly.

her away from the kitchen forever. the kitchen. “I have also cooked deer International Relations, loves cooking

“I enjoy

“Lobster is fun to cook but they cooking because I enjoy eating and I

chicken tacos, that did not scare Seifert is not afraid to experiment in Claire Seifert, a junior majoring in

a friend had given her.

sausage before which is fun.”

When Seifert is not cooking or

know what’s in it if I cook it,” Seifert said.

She chose this recipe because it is a healthy, filling meal that is easy to prepare and is aesthetically pleasing.

and trying different foods from other sampling foods from other cultures, She loves all of the colors in this cultures.

she goes skydiving, dancing or enjoys soup.

Even after the kitchen incident taking photos. “I want to travel to where she forgot about her chicken in

every country.

the oven and went to a friends house,

is amazing to experience different

she still loves cooking. “We ended up

cultures and ways of life,” Seifert

having to live in a hotel for a month,” says.

I love traveling. It

Before she graduates she

Seifert says. She cooks but leaves plans to study abroad in London or baking to the “professionals.” “I like

Germany. Seifert has already taken

to cook but I can’t bake. I burn it and

21 credit hours in German and plans

it just doesn’t taste right. They have to continue learning the language. professionals for that,” Seifert says.

She hopes to sample all the native

She prefers preparing meals rather

foods from these countries.

than venturing to the baking side.

Taste of StMU Fall 2010

She cooked one of her favorites,

“ I like to

cook but I can’t bake... they have professionals for that. ”

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TORTILLA SOUP

Ingredients: • 1 onion, chopped • 3 cloves garlic, minced • 1 tablespoon olive oil • 2 teaspoons chili powder • 1 teaspoon dried oregano • 1 (28 ounce) can crushed tomatoes • 1 (10.5 ounce) can condensed chicken broth • 1 1/4 cups water • 1 cup whole corn kernels, cooked • 1 cup white hominy • 1 (4 ounce) can chopped green chili peppers • 1 (15 ounce) can black beans, rinsed and drained • 1/4 cup chopped fresh cilantro • 2 boneless chicken breast halves, cooked and cut into pieces • crushed tortilla chips • sliced avocado • shredded cheese Monterray Jack chesse • chopped green onions

Seifert pours in the ingredients. / Photo

by Megan Foster

Seifert stirs in all the ingredients. / Photo by Megan Foster

Recipe: In a medium stockpot, heat oil over medium heat. Sauté the onions and garlic in oil until they are soft. Stir in the chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.

Stir in corn, hominy, chilies, beans, cilantro, and chicken. Simmer for 10 minutes. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, chopped green onion, and sour cream.

Serves 5 to 10 people.

Ingredients for the soup. Corn, white hominey, avacados, and tortilla chips. / Photo by Megan Foster Fall 2010 Taste of StMU

CACTUS TREE CHILI

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Student Cooks Original Recipe for Cactus Tree Chili Sarah Mills Staff Writer

Ever since he was young, Chris Filoteo, a senior English and communications arts major, has loved hunting and helping his father cook. But it was not until three years ago that he created “Cactus Tree Chili,” an original recipe featuring fresh venison meat from his father’s ranch.

“I always used to help my dad make chili as a kid,” Filoteo says. “As I grew older, I started experimenting more and made my own recipe. Mine is a little bit spicier than his and tastes completely different.”

Now, Filoteo, who is expecting a child with his girlfriend Vicki Hampton, has his own chili recipe that he can pass down. “Cactus Tree Chili”

Filoteo prepares the chili. / Photo by Sarah Mills

is named after the Filoteo family’s

his chili. “Venison has a completely pepper, chili powder and some cay-

hunting grounds,

different taste than beef,” Filoteo enne pepper,” Filoteo says.

“Cactus Tree Ranch.” Filoteo goes says. “Some say that it has a gamey hunting about 10 times a year, but

“The jalapeños give it a little kick;

taste, but if you cook it correctly they aren’t like the habanero pepper

only shot one deer, leaving him with there is no such thing.”

at all.” Filoteo prides himself on his

limited amounts of meat and only

Filoteo’s favorite type of food

one opportunity to make his favorite

is Mexican because it typically has

chili. But the sports lover, who hopes

strong seasonings and spices, includ-

“Sometimes, people make it so

to use his degree to become a writer ing his favorite: cumin. So it is no

thick that it is almost like gravy,” Fi-

chili’s consistency, which isn’t watery or too thick.

for a sports website, remains confi- surprise that to create his own unique loteo said. “That’s not chili. Mine is dent that next year will yield better chili, Filoteo stirred in some heat. luck and, of course, more venison for Taste of StMU Fall 2010

“I added jalapeños, crushed red

right in the middle and is perfect with crackers.”

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CACTUS TREE CHILI

Ingredients: • 1 lb ground venison • 1 10 oz can of Mexican Lime and Cilantro Rotel • 1 16 oz can of Bush’s Chili Beans with Hot Suace • 1 16 oz can of Bush’s Dark Red Kidney Beans • 6 oz of beer • 2 jalapeño peppers • 2 shallots • 1 poblano pepper • 1 green bell pepper • 1 Tablespoon ground cumin • 1 Tablespoon ground white pepper • 1 Tablespoon chili powder • 1 Tablespoon cilantro leaves • 1 Tablespoon garlic powder • 1 Tablespoon paprika • 1 Tablespoon crushed red pepper • 1 Tablespoon ground cayenne

Filoteo shows off his finished Original Cactus Tree Chili. / Photo by Sarah Mills

Recipe: Season venison with kosher salt, ground pepper and Lawry’s seasoning salt. Put poblano pepper, green bell pepper, and jalapeños in cooking

pepper

pan with a dab of butter over medium heat. Simmer for five minutes, and

• Kosher salt

then add seasoned venison. Once venison is browned, add the beer, can

• Ground pepper

of Rotel, cumin, ground white pepper, chili powder and the cilantro leaves.

• Lawry’s Seasoning Salt

Bring to a simmer over medium heat; cover and cook for five minutes.

Next, add the can of Bush’s Chili Beans, the can of kidney beans (drained), the garlic salt, paprika, crushed red pepper and the cayenne pepper. Simmer chili for 15 to 20 minutes, covered. Serves 3-5.

Filoteo puts onions into chili. / Photo

by Sarah Mills

Filoteo pours in a can of Bush’s Dark Red Kidney Beans. / Photo by Sarah Mills Fall 2010 Taste of StMU

SUSHI

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Swenson prepares the Sushi. / Photo by Analicia Perez

The finished product. / Photo by Analicia Perez

St. Mary’s Student Rolls Sushi for the First Time Analicia Perez Staff Writer

She rocked, she rumbled, and she rolled—sushi, that is.

Like any chef, Annie Swenson, a

chocolate and Italian as some top

“Ultimately I just want to make a

choices on her list. And, if she could positive difference,” says Swenson. pick one food to describe her life

Among her many extracurricular

right now, it would be mint ice cream. activities, Swenson plays the flute “It’s not my favorite, but it’s still

in the St. Mary’s University Chapel

junior sociology and English major, good,” says Swenson smiling. likes to experiment in her kitchen.

She also has three older siblings and

choir as well as in the Rattler Band.

She also writes and has created cross-

“I’m going to make sushi because a dog named Marley. Having grown word puzzles for the school newspaI’ve never made it before and it seems up in a military family, Swenson has per, The Rattler. like a good challenge,” she says. lived all over the world—including One nugget of wisdom Swenson Swenson learned how to cook

Germany—but now calls San Anto- shares for sushi making is, “Just have

from her mother, Mary Swenson, and nio, and more specifically St. Mary’s, has been helping out in the kitchen as her home. far back as she can remember. Each

fun and be patient. It’s a long process and your first roll may not come out

“I love the family atmosphere,” she picture perfect, but it’s all worth it in

Thanksgiving and Christmas, her

says. As a child, Swenson wanted to the end.”

mother teaches her how to prepare

be a marine biologist; now double-

one of the main dishes.

majoring in sociology and English,

“That way, when I get older, I can

she is looking for a career that can

make the green bean casserole,” says utilize both of her degrees to “save Swenson with a chuckle. the world” and listed social work, While she does not have one favor- counseling and teaching as some posite food in particular, she listed sushi, Taste of StMU Fall 2010

sibilities.

Ingredients for the Sushi. / Photo by Analicia Perez

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SUSHI

Ingredients: • 5 c rice • 5 c water • 15 sheets nori • ¼ c rice vinegar (su) • ½ c sesame seeds (goma) • 1 ½ tsp Kosher salt • 1 Tablespoon granulated sugar • 5 imitation crab sticks (kani kama) • 2 avocados (large) • 5 carrots • 5 celery stalks • 1 package cream cheese • 1 bamboo mat (makisu)

Recipe: Rinse rice in a sieve under cold water, stirring while rinsing, continue to rinse and drain until water is clear.

Add 5 cups water and cook rice on stove top. When cooked, turn off all heat and allow to sit for 15 minutes.

In separate bowl, combine rice vinegar, sugar, and kosher salt.

When rice is cooked and has sat for 15 minutes, turn over into large container and sprinkle on seasoning, allow to soak in for 10 seconds. Next, using up-and-down cutting motion, spread rice into thin, even layer (do not stir, as stirring will break grains).

Then turn over small areas of rice to allow steam to escape. Cool until there is no more steam visible, at

Swenson spreads the rice into the pan. / Photo by Analicia Perez

which point rice can be covered

lifting mat from smaller side with

with lint-free tea towel.

thumbs, while pressing filling into

Next, thinly slice (lengthwise) car-

rice with other fingers. Work quickly

rots, celery, avocados, crab meat

and carefully; rolling mat over filling

and cream cheese. All should be

and stopping when mat reaches far

sliced to extend width of sheets of

side of roll. To tighten roll, pull toward

nori. Now, place sheet of nori on the

you with one hand, while holding

bamboo mat and place a few tea-

other end of mat taut. Finish roll by

spoons of rice on the nori at ½ inch

rolling again until free edge of nori

intervals. Pat rice down—leaving ½

is covered and adheres. Then re-

inch gap all the way around and

move roll from mat and place seam-

spread evenly. Place 1 piece each

side down on plate; using a very

of celery, avocado, carrot, crabmeat,

sharp knife, cut roll into eight even

and cream cheese slices on top and

pieces. Wipe knife between each

in the center of the rice, next to one

cut to keep from sticking to roll.

another. Sprinkle on some sesame

When finished cutting, place sushi

seeds for added flavor.

on a plate with soy sauce, wasabi

Now get ready to roll! Begin by

and/or pickled ginger.

Fall 2010 Taste of StMU

CHARRO BEANS

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Homemade Charro Beans St. Mary’s University student, Rebecca Prada’s finished Charro Beans. / Photo by Diana Garcia

Diana Garcia

the Bill Greehey School of Business,

to make. Preparing it brings back

Staff Writer

hopes to make a career in advertising.

those memories of making them

It is a signature side dish that can be found at every Mexican home.

What she likes most about St. alongside my dad,” she says.

Mary’s is that she has found some of

“Charro Beans” are usually served her most beloved friends while atbefore a large meal, much like an ap- tending school. petizer before a barbecue.

“Barbecuing can take up to two hours, depending on what meats you

marketing major from El Paso.

Prada, who is attends St. Mary’s on a full-ride scholarship through Taste of StMU Fall 2010

her and how to make it as well.

“They are easy to make but beware

When it comes to naming her fa-

of your guests and how much spice

vorite foods, Prada says, “I have a

they can deal with because that will

lot of favorite foods. Chinese, sushi, depend on how many jalapeno pep-

are cooking as well as the portions. Italian, Mexican…these are some of So, this quick dish solves the hunger my favorites but I’m open to trying problem,” says Rebecca Prada, junior

Prada’s father taught this recipe to

new things.”

One dish that Prada likes to prepare is Charro Beans.

“They are so delicious and so easy

pers you will add,” she advises.

“ They are so

delicious and so easy to make. ”

CHARRO BEANS

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Ingredients: • 5 strips of bacon • 3 tomatoes • 1 Jalapeno pepper • 1 whole onion • 2 cans of 15 oz, 24 ct Ranch Style Beans • 1 pinch of cilantro • 2 Knorr “caldo de pollo” seasoning cubes • 2 empty cans of 15 oz, 24 ct Ranch Style Beans full of water • 3 Tablespoon of oil

Recipe: Get a full size pot and add 3 teaspoons of oil. Set warmer at about medium and let warm up for about 5 minutes. Dice all vegetables and bacon. Add the bacon and let cook for about 10 minutes.

Add the chopped jalapeno peppers and the onion and let grill for 5 minutes. Add the tomatoes and let broil for about 5 minutes.

Add the two cans of Ranch Style

Prada enjoys her delicious Charro Beans. / Photo by Diana Garcia

Beans to the pot and immediately after fill up both empty cans with water and pour that in as well.

Stir mix for about 1 minute. Put top on the pot and let it come to a boil.

When it starts to boil add the 2 cubes of Knorr seasoning as well as the chopped cilantro. Again let it boil for about 7 minutes. Let the Charro beans cool off.

Serves up to 7.

The Charro Beans boil for seven minutes. / Photo by Diana Garcia Fall 2010 Taste of StMU

APPLE PIE

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Love

Cooking with Veronica Luna Staff Writer

As she puts the apple pies into the

Photo by Veronica Luna

what Cantu loves the most about St. While mixing the ingredients, CanMary’s.

tu recalls her cooking class in high

When she is not eating at the caf- school and how she loved it; that is

oven, Angela Cantu, freshman Po- eteria on campus, Cantu finds the where Cantu learned how to cook litical Science major, turns around nearest Chinese restaurant. Chinese and bake. and says, “I love apple pie because it food has become Cantu’s favorite She seem to know how to bake brings back memories.” type of food. She also has respect for with her eyes closed as she throw evApple pie is a dessert, which seems all foods, including American. erything together to create a delicious to be in everyone’s memories, and Apple pie brings back memories pie.

Cantu has the perfect recipe to share. for Cantu and she says her number As Cantu take out the crisp, brown This is Cantu’s first year on campus one tip to a perfect apple pie is to add apple pies from the oven, she looks and she feels like she is at home. The extra sugar. up and says, “Oh, you’re going to small classes and intimate campus are Everyone loves a sweet apple pie. love this.”

Taste of StMU Fall 2010

APPLE PIE

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Ingredients:

Recipe:

Apple Mixture

Crunch Topping

• ¾ c sugar

• 3 Tablespoon all-purpose flour

and cold butter with your hands in

• 1 Tablespoon all-purpose flour

• 1 Tablespoon sugar

a bowl. Add little ice water at a time

• 1 Teaspoon ground cinnamon

• dash of Salt

to create dough. Create two balls of

• dash of salt

• 1 Tablespoon butter

dough and flatten into disks. Chill

• 3 ½ c peeled, chopped cooking

Pie Crust

the two disks in the fridge for two

• 2 ½ c all-purpose flour

hours. Flatten chilled, flat disks into

• 1 (16 oz) jar applesauce

• ¼ tsp fine salt

11-inch circles to create pie crust.

• 1 tsp lemon juice

• 3 Tablespoon powdered sugar

Line 9-inch pan with half of the

• 2 tsp butter, chopped into small

• ¼ c vegetable shortening

dough.

apples

pieces

• 12 Tablespoon butter • ½ c ice water

Mix flour, salt, sugar, shortening,

Stir sugar, flour, cinnamon, and salt together Stir in the apples, applesauce, and lemon juice. Pour the mixture into the pan. Cut the rest of the piecrust into strips and lay over in a checkered manner. Preheat the oven to 425 degrees.

For a crunchy topping, combine flour, sugar, salt, and cubed butter together until mixture is in crumbles.

Sprinkle over the crust.

Bake for 10 minutes, and then reduce heat to 350 degrees and bake for approximately 45 more minutes.

Makes 2 apple pies.

Top: Finished Apple Pie Bottom: Cantu flattens the crust. Left: Cantu poses with her finished pie. / Photos by Veronica Luna Fall 2010 Taste of StMU

LASAGNA

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Italian Favorite

Photo by Pamela Alvarado

Pamela Alvarado

University as a prestigious university, when he can just sit and watch mov-

Staff Writer

enjoys the small classroom settings,

ies while cooking. Lasagna is one of

atmosphere of this university thrives the first dishes he prepared on his “Cooking is like love. It should be on a close-knit community. own and he has mastered the techentered into with abandon or not at Torres’ likes to prepare Italian dish- niques of spreading cheese over the all.” This is the motto student Ryan es because “everything tastes good.” noodles, placing the right amount Torres is living by as he cooks his fa- His cooking skills were taught at a vorite meal and shares his story. young age by his mother and as he

of sauce on top of the noodles, and

Ryan Torres is currently a sopho- grew older he also self-taught himself more majoring in biology at St. while watching the food network. He

ing this dish, Torres likes to celebrate

grounding the meat. After completthe accomplishment of his prepara-

Mary’s University. He hopes to con- enjoys to cooking because it is a way tion and time and he loves to call over tinue his education and attend medi- to express himself, and because he friends and share a meal with them. cal school. Torres, a brother of the “loves eating.”

“Momma taught me well,” he adds Sigma Phi Epsilon Fraternity as well as a member of the Texas National

Torres

considers

cooking “I am a chief in the kitchen, but I

lasagna as a specialty of his, and he

learned everything I know from the

Guard, Torres considers St. Mary’s loves to prepare is on a rainy day Queen of the house.”

Taste of StMU Fall 2010

LASAGNA

17

Ingredients: • 1 lb ground beef • 2 boxes of no-boil lasagna noodles • 3, 8 oz cans of tomato sauce • 1, 6oz can tomato paste • 1 package of spaghetti spices • 4 T margarine or butter • 2, 12 oz packages of mozzarella cheese • 9 x 12 baking dish

Recipe: First start off by browning the ground beef, the drain excess fat from beef with a strainer.

Then, pour tomato sauce, tomato paste, and 18 oz of water (3 tomato paste cans) in medium saucepan and whisk until paste is smooth and even with sauce.

Then, add the 4 tbs. of margarine, and the package of spices, and heat to boiling. After that, add ground beef to the sauce and mix in.

The next step is to add a layer of sauce to bottom of pan and place noodles flat in pan, and cover with a thick coat of sauce.

Finally, cover with cheese, and repeat until you reach the top of the pan.

Then, place in an over at 350 degrees until noodles are tender and cheese is melted.

Serves one to six people.

Top: Torres spreads another layer onto the Lasagna. Bottom: Torres places another layer of noodles. / Photo by Pamela Alvarado Fall 2010 Taste of StMU

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