taste of stmu

Taste of StMU • Fall 2011 • 1

StMUA Col lect ion of Ratt ler Recipes

from St. Mary’s Universi ty San Antonio, Texas

Tasteof

Have your& eat it tooDelaFuentesharessecretstoaglutenfreelife

Holiday favorites done a whole new

way

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Volume 5, Number 1; Fall 2011

Family Traditions that spice up the

kitchen Exclusive interview with

Priscilla Ortega

When you’re here you’ll never

Wishto leave

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R o m e a w a i t s y o u . . .


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8

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Table of Contents Featured

5Have your cake and eat it too Victoria De La Fuente

Appetizers

8 Seven Times the FunMallory Unger

Entrees

10Taking the Whole EnchiladaJeanette Maldonado

12 Spicing up Family TraditionsPriscilla Ortega

14Brazillian Mango ChickenAshley Reyes

Desserts

16A Wonderfully Sweet TreatDenice Hernandez

4 • Taste of StMU • Fall 2011

Dear Readers,

I hope that you enjoy this magazine as much as I have putting

it together. Each recipe not only showcases a unique dish, but

also a unique student here at St. Mary’s University. Every story

within this magazine tells you about the journey of only a few

of our community members and how one day they hope to

complete their goals.

While making this magazine, I have come across many

challenges but the one thing I learned is that sometimes all

you can do is take a deep breath.

After completing this magazine, I took the time to look over

all the work that has gone into it and I realized that I have

learned the most from this class. I learned how to work better

with InDesign, Photoshop and time managment.

Some advice I have to offer would be to never fall behind, to

always think outside the box, and don’t be a whimp because

taking chances is what will make this magazine the best it can

be.

Happy Reading,

Chrystalla Georghiou

Editor-in-Chief

Editor-in-Chief

Bailey Philman

Dania Pulido

Emily Scruggs

Cassandra Vara

Amanda Cano

Staff Writers

Chrystalla Georghiou

Disclaimer

Taste of StMU is not a real magazine; it is a class project for EA 4362 Graphics. Questions and reprint information contact:

Chrystalla [email protected] Camino Santa MariaSt. Mary’s UniversitySan Antonio, TX 78228

Adviser

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

Letter from the Editor

For more information please vist our websitetasteofstmu.com

Staff


Photo & Story By Chrystalla GeorghiouVictoria De La Fuente makes sure to always follow the recipe

Have your cake & eat it tooExclusive interview with

Victoria De La Fuente

At the age of 23, Victoria De La Fuente found out that her life will no longer be filled with sweets. De La Fuente, a graduate student at St. Mary’s University studying for an MBA, learned recently that she was allergic to the one ingredient most often found in desserts: gluten. Continue to Page 6

For more information please vist our websitetasteofstmu.com


From Page 5

After graduating from St. Mary’s

with her bachelor’s degree in

business, De La Fuente decided

to continue with graduate studies

at the university. “I’ve always

loved the small community feel of

St. Mary’s--coming from a small

town, it’s just what I wanted in a

school,” she says.

“I wanted to start cooking

gluten-free foods because my

doctor told me I am allergic.

I decided that I want to live a

gluten free-lifestyle whether my

doctor tells me that it’s ok to

eat gluten-free foods or not.

Gluten is not something that the

human body was designed to

digest, therefore it is not healthy

for people to eat food which

contains that ingredient,” says

De La Fuente.

De La Fuente has given up

some her favorite foods like pasta,

grilled cheese sandwiches and

red velvet cake. “Luckily I don’t

have to give up tortillas. I think I

would not be able to survive if I

had to give up tortillas,” says De

La Fuente.

Because most desserts contain

some form of gluten, gluten-free

desserts are among the most

difficult to prepare. De la Fuente

says that the most challenging

part of a gluten-free diet is the

selection of gluten-free foods. ”

Some tips De La Fuente

advises to young chefs include

always making sure to preheat

the oven, cleaning up as you

go and never eating the frosting

before the cake finishes cooking.

“I chose this recipe because it

is gluten-free and I love red velvet

cake. It’s not every day that I get

to eat desserts, therefore, I was

so excited to see that I could

have my cake and eat it too,” De

La Fuente concludes.

Featured • Red Velvet Cake

Victoria De La Fuente presents the finished cake. • Photo By Chrystalla Georghiou


Red Velvet Cake • Featured

%

Ingredients3/4 c brown rice flour

1/4 c coconut flour

3/4 c sorghum flour

3/4 c tapioca starch

1 tsp baking soda

1 tsp xanthan gum

1/4 tsp salt

1/4 c unsweetened cocoa

powder, divided

1 c canola oil

1 1/2 c white sugar

2 eggs at room temperature

3/4 c unsweetened applesauce

1 c buttermilk

1 oz red food coloring

1 tsp vanilla extract

DirectionsPreheat oven to 350°F. Grease

and flour 2 9-inch round cake

pans with gluten-free flour. In a

bowl, whisk together the brown

rice flour, coconut flour, sorghum

flour, tapioca starch, baking soda,

xanthan gum, salt, and 3 table-

spoons of cocoa powder in a

bowl.

In a large mixing bowl, beat

canola oil and sugar until thor-

oughly combined, and beat the

eggs in one at a time until fully

incorporated. Stir in the apple-

sauce. Beat the flour mixture into

the wet ingredients, alternating

with buttermilk, in several addi-

tions, beginning and ending with

flour mixture.

Mix the remaining 1 T of cocoa

powder with the red food color-

ing and vanilla extract to make a

paste; gently stir into the batter.

Pour the batter into the prepared

cake pans. Bake in the preheated

oven until a toothpick inserted

into the center of a cake comes

out clean, about 25 minutes. Al-

low the cakes to cool completely

before frosting. Makes 12 serv-

ings.

Gluten-Free Red Velvet


A bean dip that gets the party started

ByBaileyPhilmanStaff Writer

What is best part of every party?

The Seven Layer Dip of course! At

least that is what Mallory Unger,

a current graduate student at St.

Mary’s University, thinks of her

famous dish.

“This dip is definitely special.

It’s always the first dish finished

at every party. Everyone loves it

and it’s perfect for not just parties

but for snacks and even lunch,”

Unger says.

Her love for food and entertaining

came from being born to a military

family, where traveling the country

and moving every few years was

expected.

I learned from a young age to try

everything once. That is what my

Dad has always taught me. Plus,

I have lived in so many different

places and the food is always

different everywhere I go,” says

Unger.

Food may be an adventure for

her but everyone has a favorite.

A staple in Unger’s refrigerator is

Italian food--pasta and meatballs

are her favorite.

Unger may have travelled the

country, but the small campus

of St. Mary’s in San Antonio

caught her eye. She says that

she loves St. Mary’s for its tight-

knit community and how friendly

everyone is here. Her love of

meeting new people led her

to pursue a master’s degree in

communication studies at St.

Mary’s and eventually work for an

advertising agency in the future.

So what’s the best advice she

can offer to new students and

cooks in the kitchen?

“When you make Seven Layer

Dip, be sure to use a clear dish

so people can see exactly what

is in the dish. It’s also important

to plan ahead and try your best

to multitask,” Unger says. And, of

course, “Work hard, play hard!”

Appetizer • Seven Layer Bean Dip

Mallory Unger presents her famous seven layer bean dip • Photo By Bailey Philman

even Times the FunS


%

Ingredients1 pound ground beef

1 (16 oz.) can refried beans

4 c shredded Cheddar-Monterey Jack cheese

blend

1 (8 oz.) container sour cream

1 c guacamole

1 c salsa

1/2 c chopped tomatoes

1/2 c chopped green onions

DirectionsIn a large skillet, brown ground beef. Set aside

and let it cool to room temperature. Be sure to drain

before adding to the dip. Spread the beans into the

bottom of a clear bowl or serving tray that is at least

5 inches deep.

Sprinkle 2 cups of shredded cheese on top of

beans. Sprinkle beef on top of cheese. Spread sour

cream very slowly on top of beef. Spread guacamo-

le on top of sour cream. Pour salsa over guacamole

and spread evenly.

Sprinkle remaining shredded cheese. Sprinkle to-

matoes and green onions on top as garnish. You

can serve this dish immediately, or refrigerate it over

night and serve cold. I think it tastes better at room

temperature. Makes 10 servings.

Seven Layer Bean Dip • Appetizer

Seven Layer Bean Dip


Enchiladas that will make the taste buds go locoByDaniaPulidoStaff Writer

When it comes to cooking,

St. Mary’s University student

Jeanette Maldonado takes the

whole enchilada--literally! The

junior Biology major freed up

some time in her busy schedule

to talk about the three F’s: food,

her future, and all around fun at

St. Mary’s while she prepared a

particularly special enchilada dish

for dinner.

Maldonado, a Laredo, Texas

native, may be petite in frame,

but don’t let this fool you. Both

her taste buds and work ethic are

just as spicy as her enchiladas.

Enrolled as a full-time student, she

somehow manages to balance

a job in the school’s biology

department and is currently

preparing for her MCAT exam to

gain entry to medical school upon

graduation. Maldonado hopes to

become a dermatologist one day

and believes St. Mary’s is just

the place to help her make that

dream come true.

“I love to eat buffalo wings and

anything with a lot of cheese,

but I especially enjoy cooking

spaghetti and other pastas,” she

says. “I crave Mexican food the

most, though. My mom taught

me how to cook, and I prefer to

eat homemade food because

I like to have control over what

goes into my body,” continues

the health-conscious student.

The enchilada dish she chose

to prepare is a particularly special

one, and is rare to come by. “I can

only make these enchiladas every

once in a while when I drive back

to Laredo or my parents come to

visit me because my grandmother

makes the chile sauce,” she

explains. “It has a very distinct

and tasty flavor, so I like to make

the most of the sauce and the

dish.” We’ll be sure to make the

most of it as well!.

Entrées • Enchiladas

Jeanette Maldonado poses for a quick phot before starting dinner • Photo By Dania Puildo

Taking the Whole Enchilada


%

IngredientsIngredients

2 c goat cheese

28 oz can of chile colorado

1 onion

5 corn tortillas

2-3 T oil

DirectionsPour 2-3 T of oil into a medium-

sized pan. Cut 4-5 small pieces of

the onion and place into the pan

to give flavor to the oil. Pour some

of the chile colorado onto a plate.

Take the first tortilla and soak it in

the chile sauce. Pick up the tortilla

and place it into the pan to heat

in the oil.

Once it is heated, remove it and

place into on a separate plate.

Repeat steps 1-3 with all five

tortillas. Once all the tortillas are

soaked red and heated, sprinkle

a desired amount of cheese onto

the middle of the tortilla and roll

it up to hold the cheese inside.

Repeat this step until all the

enchiladas are done. Sprinkle

cheese on top of the finished dish

and enjoy! Makes 2 servings

Enchiladas • Entrées

Traditional Enchilada


A pasta that brings the whole family together

ByEmilyScruggsStaff Writer

Priscilla Ortega, St. Mary’s

University senior psychology

major, prepares her signature

dish, spaghetti, by following a

coveted family recipe. When she

moved from her family’s home

in McAllen, Texas, into a house

she shares with her sister in San

Antonio, her mother’s spaghetti

recipe was one of the comforts

of home that Ortega brought with

her.

The small campus and strong

sense of community are two

aspects of St. Mary’s that

encouraged Ortega to attend

school there. While these

attributes are reminiscent of the

small town Ortega grew up in,

making her family’s spaghetti

recipe is the best remedy when

she feels homesick.

Ortega learned the pleasant

blend of spices that makes up

the spaghetti sauce at the age of

10, under the instruction of her

mother and older sister. Since

then, cooking has been a relaxing

hobby for her, especially when

she feels the stress of balancing

school and work. Italian ranks at

the top of her list of favorite foods,

along with the Mexican dish

botanas. Though she typically

likes diverse dishes, seafood

remains to be one type of food

that Ortega detests.

After graduating from St. Mary’s

in May 2012, Ortega plans to

attend graduate school abroad

to study international relations

or mass communication. She

studied in London for a semester

during her junior year and cannot

wait to return. London boasts a

diverse cuisine, ranging from fish

and chips to curry. Even with the

variety of food that will be available

to her, Ortega will still keep her

family’s spaghetti on the menu.

Entrées • Spicy Spaghetti

picing up Family Traditions

Priscilla Ortega prepairs each family member a plate of pasta. • Photo By Emily Scruggs

S


%

Ingredients1 large onion

2 T of butter

3 crushed garlic cloves

1 lbs of ground beef

2 tsp of garlic salt

2 tsp of onion salt

2 tsp of crushed red pepper flakes

2 tsp of pepper

2 tsp of cumin

16 oz Ragu mushroom sauce

1 package of spaghetti noodles

DirectionsChop onion and sauté with butter and garlic.

When onion and garlic have softened, sauté ground

beef until completely brown. Add to beef garlic salt,

onion salt, red pepper flakes, pepper and cumin.

Once everything is softened and well-cooked,

pour mushroom sauce over beef and warm over low

heat. Boil spaghetti noodles for 10 minutes. Once

noodles are soft, serve them on a plate and cover

them with beef sauce. Optional: serve with crescent

rolls and cooked carrots. Makes 8 servings.

Spicy Spaghetti • Entrées

Spicy Spaghetti


A recipe that brings out the wild side of any cookByCassandraVaraStaff Writer

Sometimes it’s hard to retain

your savor for flavor when you’re

trying to lead a healthy lifestyle.

After all, how can people spice

up their dinner without packing

on the pounds? Well, put down

those nachos and get up off the

couch! Join Ashley Nicole Reyes,

senior Marketing major at St.

Mary’s University, as she shows

how to turn up the heat while still

whittling down the midsection.

Reyes, a San Antonio native and

former contender for Miss Fiesta

San Antonio, loves exercising,

reading, shopping and showing

support for her favorite athletic

team--the San Antonio Spurs.

Reyes says she chose St. Mary’s

as her choice for higher education

because of the student-to-faculty

ratio, friendly atmosphere and

small classroom size.

“The small classroom

environment allows for more in-

depth conversations and a better

overall understanding of the

course subject,” she says.

When she’s not studying or

cheering in the front row at a

Spurs game, Reyes loves to cook

because it allows her to explore

her creativity.

Reyes considers this her

favorite dish because “it is quick,

easy, and a healthy option that’s

still full of flavor.”

She adds that if the dish too

spicy, leave out the jalapeño

for less intensity. Or, as Reyes

jokingly says when asked for her

opinion on the spice factor, ‚“If

you can’t take the heat, get out

of the kitchen!”

Entrées • Mango Chicken

Ashley Reyes poses with the final dish while setting the table. • Photo By Cassandra Vara

Wildly Brazilian DishA


%

Ingredients2 chicken breasts

olive oil (roughly 2 oz.)

4 limes

2 mangoes

1 pack of cherub tomatoes

1 red onion

small bushel of cilantro

1 small jalapeño

1 avocado

1 package of jasmine rice

DirectionsWash, pat dry chicken breasts.

Set stove to medium heat. Coat

pan with olive oil. Season chicken

pieces on each side with black

pepper, garlic powder and lime

juice. With a knife, carve small,

diagonal slits into chicken breasts

to intensify spices and cook

quickly. Place chicken breasts in

pan and grill for 20 minutes. Turn

occasionally and add lime juice.

While chicken cooks, prepare

package of jasmine rice and man-

go salsa separately.

Dice mangos, tomatoes, jala-

peño, cilantro and red onion and

place in large bowl, adding juice

from two whole limes to the mix.

When rice is done and chicken

is coated in an even, brown color,

assemble the meal. Place a bed

of rice on a plate with the chicken

breasts along the sides. Take the

mango salsa and coat chicken

with about four heaping. Slice an

avocado and add as garnish on

the rice. Makes 1-3 servings.

Mango Chicken • Entrées

Mango Chicken


How to bake without getting burned

ByAmandaCanoStaff Writer

With a crust made of graham

crackers and a filling made from the

heart, an aspiring baker prepares

a No-Bake Strawberry Vanilla

Cheesecake for her boyfriend.

With limited resources while living

on-campus and a desire to bake

for special occasions, graduating

English-communication arts

senior Denice Hernandez finds a

way to bake in the comfort of her

own room.

“This no-bake recipe is really

great because I didn’t need a

kitchen, and it was a lot more

simple too,” she says. “I just love

how diverse cheesecake can be,

and I think this is a recipe that

anyone can experiment with and

personalize. So I recommend

taking this recipe and adding your

own special ingredients.”

Although Hernandez enjoys

perfecting recipes she knows

her boyfriend will love. She is

graduating a semester early

and has been published in three

established newspapers including

the San Antonio Express News.

“For me, it is more meaningful to

take the time and bake something

than to just go out and buy it,”

Hernandez says with a smile on

her face. “And this way, I get to

become a better baker and he

gets to eat all the great things I

make! It’s a win-win situation.”

Desserts • Strawberry Cheese Cake

Denice Hernandez stirs up some fun in the kitchen. • Photo By Amanda Cano

Wonderfully Sweet TreatA


%

IngredientsGraham Cracker Crust

1 1/2 c of graham cracker crumbs

2 T granulated white sugar

6 T unsalted melted butter

Cheesecake Filling

one 8 oz cream cheese

1/4 c granulated white sugar

1/2 tsp pure vanilla extract

1 c heavy whipping cream

Topping

Fresh Strawberries

DirectionsGraham Cracker crust

First, mix graham cracker crumbs, sugar and

melted butter in large bowl. Press the mixture into

a nine inch pie pan and spread evenly. Place crust

mixture in refrigerator to chill while preparing the

filling.

Cheesecake Filling

In a bowl, beat cream cheese until smooth. Add

sugar and vanilla extract to the cream cheese. In

separate bowl, beat whipping cream with a whisk

until it becomes fluffy in texture. Fold the fluffy

whipped cream into the cream cheese. Pour the

mixture into the graham cracker crust. Let cheese-

cake chill overnight. Top with your strawberries, or

other fresh fruits. Makes 6-8 servings.

Strawberry Cheese Cake • Desserts

Strawberry Cheesecake

Are YOU looking for a major in an EXCITING field?

Consider Majoring in English-Communication Arts at St. Mary’s University! You’ll discover a wide curriculum in a field that’s full of possibilities.

St. Mary’s UniversityFor more information, visit us on the web @ www.stmarytx.edu

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