Page 1

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

taste

of stmu Plus+ 5 simple 7- step

recipes easy, fast, and

delicious

Lemon-Pepper Salmon

Volume 8, No.1; Fall 2014


“NATURALLY MUMMIFIED BODIES?” “THE SMALLEST MUMMY IN THE WORLD?”

LIVE IT, TO BELIEVE IT LEARN MORE AT: www.visitmexico.com

MUSEO DE LAS MOMIAS, GUANAJUATO


5 5

8 10 12 14 16

Lemon-Pepper Salmon

12

Get all the benefits of eating healthy in a cheap and delicous way!

8

Oreo Cheescake Cookies It’s time to make your day sweeter!

Vanilla Cake 10 Basic A delicious temptation, will not resist

Chinese Chicken Stir-Fry Take a delicious trip around the world!

14

Margherita Pizza

16

Strawbery Crepe

Try it out, pizza never taste this good!

Make mouthwatering crepes right at home!

What’s inside... Fall 2014 - Taste of StMU 3


editor's note! This experience has exceeded my expectations by far. When I look back at the beginning of the semester I remember feeling overwhelmed by the amount of work and details. I was also afraid, I had no previous experience as a Graphic Designer and I’m not a very good drawer. At the beggining I had no idea on how to work with InDesign or Photoshop. It was frustrating because as a senior I should have mastered these skills long time ago. Through practice and thanks to the tutorials I discovered short cuts and very useful tools. However, I’m glad to say that I am now a visual communicator. Through layers, shapes, colors, and fonts I can effectively communicate any message. This has been definitely my favorite class. I feel like I’ve learned so much in a short amount of time. Yes, it’s been time consuming and stressful but the outcome has been worth it all. Through this process I have discovered so much about myself. I had never even considered focusing my career in any design area. The reason was because I didn’t know how to use the software and I never considered myself a creative person. Now, I have a total new perspective about my career goals and myself. By editing non-stop I have found my style and it turns out I have creative side as well. I believe that in today’s world we need to keep up with these skills. They are necessary because we need media in all types of businesss in order to succed. Now that this journey comes to an end I would like to thank my classmates for always giving me advice and being so helpful. I would also like to thank my chef, Mariangela Zavala, for taking the time off her busy agenda to be part of this experience. I literally couldn’t have done it without your support. Last but not least, Brother Dennis. First of all thank you for your patience! Let me tell you that I ‘ve never had to work so hard to get an A in any other class like in yours. At first, I was so discouraged because my designs constantly needed to be fixed. However, I’ve learned it’s ok to experiment and to keep editing. I’m so glad you have pushed me out of my comfort zone because that’s the only way I could have learned to pay attention to details, use repetition, use alignment, etc. Now I notice the smallest details and I have memorized all the rules thanks to you.

- Mariajose Romero

taste of stmu editor Mariajose Romero

staff

Clarissa Yanar Cindy Kafie Sarah Jardine Brian Magloyoan

Alexandro Gonzalez

advisor

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

disclamer

Taste of Stmu is a class project for EA 4362 Graphic Design. Questions and reprints, contact: Mariajose Romero, email: mromero19@mail.stmarytx.edu 1 Camino Santa Maria, St. Mary’s University, San Antonio, Tx 78228. www.tasteofstmu.com 4 Taste of StMU - Fall 2014


From the Cover

Lemon-Pepper Salmon

mariajose romero | story and photos


INGREDIENTS m m m m m m m m

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

STEPS 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. 7. Serve and enjoy!


Get all the benefits of eating healthy in a cheap and delicious way! College students face constant challenges everyday. Who

would’ve thought that food would also be one of them? Between the low budgets, lack of time, and constant unhealthy food options, it’s hard to keep a healthy diet. Originally from Honduras, Maria Angela Zavala is a finance and risk management senior at St. Mary’s University. Fish is a versatile dish to prepare and has several health benefits. For example, it helps to maintain cardiovascular health. This recipe is special to Zavala because her mom would always prepare this meal back home. “I enjoy the process, it is so sim-

ple, easy to cook, and tasty!” she says. “You may also grill the salmon with medium heat instead of using the oven.” It is also not an expensive dish to prepare.“ I never spend more than $20 on groceries to prepare this meal. That’s why I love it so much,” Zavala says. Zavala recommends to avoid overcooking salmon. “The center of your salmon should flake and have a pinkish color,” she advises. Zavala offers other tips, such as after serving the salmon pour the extra sauce on top of it for a tastier flavor; and if this dish is to acid, serve it with something sweet on the side. Fall 2014 - Taste of StMU 7


Oreo cheesecake cookies clarissa yanar | story and photos

INGREDIENTS m m m m m m m m m

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

“ Don’t be afra of the

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It's time to make your day sweeter! Upon

entering the kitchen the smells of a previous meal filled the air, the chef was ready to bake with and apron on and an eager look on her face; the next few hours were sure to be eventful and most of all flavorful. Ana Irigoyen, a senior marketing major, starts by explaining that the cookies she’s about to make are addictive, “So Beware!” Iriogoyen might pursue baking as a career. “I’ve always wanted to go to Europe and take a few cooking classes, maybe have my own place one day.” Her marketing degree might help her in the business side of her bakery and her passion will be translated into everything she makes. 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. Irigoyen’s favorite things are all sweets, so she loves to bake cakes, and cookies. Her favorite dessert is tiramisu.

“I have never made it myself because of the fear that I won’t meet my own expectations in capturing all the sweet goodness,” she 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. This specific recipe was chosen because it is the first thing her mom ever taught her to make. “There are few ingredients, it’s simple, and most of all it’s fun to make,” says Irigoyen. She loved baking ever since that time and she couldn’t think of a better recipe to showcase. Of course, like every good chef, she has advice on preparing her recipe. While making the cookie balls before putting them in the oven, “try to use only the tips of your fingers. So don’t worry if they dont look perfect, they will taste great either way,” she says.

STEPS 1. Preheat your oven at 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, add your sugar and vanilla to mix and keep beating. 4. Sprinkle the flour in to the mix at a slowly. Add the chocolate chips and keep mixing until mixture looks even. 5. In a separate bowl crush the Oreo’s finely. Start to make balls from the flour mixture and cover them with the crushed Oreo’s. 6. Place each ball about an inch apart on the cookie sheet. 7. When all the batter is balled up place your cookie sheet in the oven and bake for 15 minutes.

Fall 2014 - Taste of StMU 9


Basic vanilla ca cindy kafie | story and photos

A delicious temptation, you will Stephanie Quiroz, senior elementary education ma-

jor, has developed a passion for baking and decorating cakes. Her cakes have already been featured at baby showers and other events. 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. “I am eager to graduate and see what awaits, but I will miss 10 Taste of StMU - Fall 2014

the friendships I built over the years,” Quiroz says. After this semester, Quiroz is going to teach at a school as part of her Student Teaching program. She is excited for what the new semester will bring as well as it being her last semester as an undergraduate student. Quiroz has Italian and Mexican heritage. Her mother’s family is Italian and her father’s family is Mexican. She grew up in a household where food from both cultures was readily available, so both foods are her favorite.

Quiroz has b techniques a project beca into practice “Each laye effect, it is im amount of li fany’s jewelr that would m


ke

INGREDIENTS m 3 c all-purpose flour, plus wmore for the pans m 2 sticks unsalted butter, at room temperature, plus more for the pans

m 1 tbsp vanilla extract m 3/4 c heavy cream m 2 sticks unsalted butter

m 1 tbsp baking powder

m 1 c Crisco shortening

m 1/2 tsp salt

m 1 tbsp clear vanilla extract

m 1 1/2 c sugar

m 1/2 lb bag of Domino powdered sugar

m 4 large eggs,

m 4-8 tbsp milk

STEPS 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.

not resist

been learning about cake decorating, and baking and tips. So, she decided to bake a cake for this ause she wanted to put everything she learned e. er has to be dyed separately to achieve the ombré mportant to use the same color but not the same iquid on each layer,” Quiroz says. “I believe Tifry makes a statement and wanted to make a cake make a statement as well,” Quiroz says.

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. 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, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired. 5. Let your butter sit out for a while to soften. Beat the butter until soft and creamy in your mixer. 6. Add in shortening, and vanilla mix them well. 7. Add in the powdered sugar about a cup at a time. Mix in milk 1 TBS at a time until you’ve got your desired consistency. Fall 2014 - Taste of StMU 11


Chinese Chicken Stir-Fry sarah jardine | story and photos

INGREDIENTS m 1/2 lb chicken breast, boned skinned marinade for chicken: m 2 tbsp cornstarch m 1 tbsp soy sauce m 1 tbsp dry sherry m 1 red bell pepper m 1 white onion m 1/4 lb snow peas m 1 c sliced water chestnuts m 1 tsp cornstarch m 3 tbsp water m 1 tbsp soy sauce m 3 tbsp cooking oil m 1/4 tsp salt m 1 tbsp chopped garlic

“be creative a nd throw your favorite vegeta ble into

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the mix


Take a delicious trip around the world! It’s not everyday

that one gets to taste food from another culture. Alex Gomez, a senior psychology major, takes others around the world with her Chinese Chicken Stir-Fry. “Cooking has always been one of my passions,” Gomez says. Growing up in Houston, Gomez enjoyed learning how to cook new recipes with her family. “I could eat those for weeks straight,” she says. Gomez enjoys the strong sense of community at St. Mary’s. “I actually get to know my professors and other students personally,” she says. She is a part of the Marianist Leadership Program and often finds herself in fellowship or sharing a meal at the senior Marianist house across from Holy Rosary Parish. After Gomez graduates from St. Mary’s in May 2015, she plans to become a speech pathologist.

“First, I will do a year of speech pathology and then will start grad school to obtain my masters,” she says. 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 was 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. From this class, she has learned 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.”

STEPS 1. Cut chicken breast lengthwise in half. Slice across the grain into 1/8 inch pieces. 2. Add marinade to chicken. Toss to coat thoroughly. Let stand for 15 minutes. 3. Cut bell pepper into thin strips. String snow peas. Combine seasoning sauce ingredients in a bowl. Mix well. 4. Heat 1 tablespoon oil in a wok over high heat. Add bell pepper, snow peas, and salt. Stir fry for 2 minutes. Remove to a plate. 5. Wipe the wok with paper towels. Heat the remaining 2 tablespoons oil. 6. Add chopped garlic and chicken. Stir-fry 1 to 2 minutes, or until the chicken turns white. Return bell pepper, snow peas to wok . 7. Pour in sauce stir until thickened and serve. Fall 2014 - Taste of StMU 13


Pepperoni Chicken mathew martinez | story and photos

Try it out, Pizza never tasted Joshua Haner is a sophomore student of St. Mary’s

University majoring in Marketing with hopes to work for a corporate industry. “I really am not a big fan of cooking, but I do like to bake and craft; it brings out my creative side more than cooking.” Haner created one of his favorite dishes that his dad and him created when he was younger. The dish is called Pepperoni Chicken. “I was really close with my dad and we would create a lot

14 Taste of StMU - Fall 2014

of other weird dishes, but this one seems to be my favorite.” From El Paso, Haner grew up in San Antonio for most of his life, but was not really fond of cooking. Though he enjoys a wide array of different foods, he realized that he really does enjoy pizza and chicken the most. When his dad and him were younger, they discovered together that the combination of the two made a great mixture if made correctly. At first it started with just raw ingredients, but they had to make it better over time through trial and error, experi-

menting wit even the bak opportunity to make foo The Schoo tioning from at most 25 p dent ratio an steps and me experience in


Pizza

INGREDIENTS m 3 Pieces of breast chicken

m 1 Huntz tomato sauce

m 2 Whole onions

m Tangy Barbeque sauce

m 2 Whole red and green bell peppers

m Pizza bread

m 2 Whole jalape単o seasoning

m Olive oil

m Dash of Poultry seasoning

STEPS 1. Set oven at 345 degrees. Sprinkle a little bit of Poultry seasoning over the chicken while the chicken is in the oven. Close off oven.

this good!

th different tomato sauces, spices, cheeses, and king methods like timing. He says it was a great y to bond with his father while also learning how od. ol of Business is just what he is used to, transim a one-on-one experience with his dad to having people to a class thanks to a good teacher-to-stund wise professors who can help take the right eet the right people to get the most out of his in order to better progress down his career path.

2. Turn oven on to preheat at 425 degrees. Get the Pizza bread and make sure it is even all around the bread. Place bread on pizza pan and open the can of tomato sauce. With a spoon or ladle to be able to spread the sauce around the bread evenly. 3. Check the oven and make sure the chicken is looking more golden. With the cheese just graded, spread the cheese throughout the pizza on top of the tomato sauce evenly and enough for when baking the cheese can spread and melt evenly. 4. If the chicken looks ready pull off the oven top and with the tongs, grab the chicken and put into a plate and let chicken cool down. Meanwhile, spread the vegetables on top of the mozzarella cheese. 5. Gather the chicken and cut into tiny pieces Spread chicken through entire pizza. 6. Spread the pepperoni through the pizza and then place pizza into oven. Close off oven. After 25 minutes, turn off the oven and let pizza cool down in oven. 7. Give about 5 minutes for cooling and enjoy! Fall 2014 - Taste of StMU 15


Strawberry Crepe alexandro gonzalez | story and photos

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

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Make mouthwatering crepes right at home! In a fast enviroment,

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.

STEPS 1. Put together flour, sugar, and salt in a bowl. 2. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. 3. Heat a pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan. 4. Quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. 5. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. 6. Turn crepe over, and cook for 30 seconds or until center is set. 7. Add strawberries inside the crepe and finish off with whip cream. Makes 8 servings Fall 2014 - Taste of StMU 17


The Mexican Student Association invites you to celebrate the “Day of the Dead”! Meet us in the UC & join us in keeping this important tradition

#fangsout

O Y C A T SDA E U T RHA presents: TACOS STARTING AT $1 $2 CORONA & CORONA LT October 1st Outback 8 - 10pm *21 and over bring id

tie your shoes... ...and get ready to run for your life, the Rattlers are coming. NOVEMBER 2014


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Romero, Mariajose - Taste of StMU 2014  

2014 Professionals' Choice Award Winner

Romero, Mariajose - Taste of StMU 2014  

2014 Professionals' Choice Award Winner

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