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Food Magazine created for graphic design class.
Citation preview
Volume 4, Number 1; Fall 2010
Delicious Homemade Apple Pie | Handmade Sushi | Original Recipe for Cactus Tree Chili
StMUa collection of Rattler Recipes from St. Mary’s University, San Antonio, Texas
taste of
The Comforts of TexasBest recipe for Tortilla Soup in the State
open the door...
...to a photography
studio that offers more than printed photographs. We record memories for you to cherish the rest of your life.
nature • still life • portraits
830.123.4567 www.meganfoster.com
Taste of StMU Fall 2010
CONTENTS 3
5Best Tortilla Soup in Texas
10Handmade Sushi
14Delicious Apple Pie
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 8Another warm favorite, you will enjoy this orignial recipe for cactus tree chili.
Stepping out of Texas this recipe is one you won’t soon forget.
Spicy Charro Beans12You won’t be cold for long with this recipe for Charro Beans.
Apple Pie that is to die for. This St. Mary’s Student bakes a southern classic.
Homemade Lasagna16An Italian staple that you are sure to fall in love with.
open the door...
...to a photography
studio that offers more than printed photographs. We record memories for you to cherish the rest of your life.
nature • still life • portraits
830.123.4567 www.meganfoster.com
4
Taste of StMU Fall 2010
LETTER FROM THE EDITOR
Editor
Megan Foster
Staff
Pamela Alvarado Diana GarciaVeronica LunaSarah MillsAnalicia Perez
adviSEr
Brother Dennis Bautista, S.M., Ph.D.
diSclaimEr
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: [email protected], 1 Camino Santa Maria, St. Mary’s University, San Antonio, TX 78228.
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 graphics students.
I would like to thank my chef,
Claire Seifert, for taking the time to cook such a delicious dish
for me. The students featured in this magazine worked very hard
to take great pictures and write great articles. The photography
abilities of some of the staff amazes me. I would like to thank my
staff for all of their hard work and wish them the best as we finish
this class. I know that we all put our best effort into finishing these
magazines and we all deserve a long break now.
Now that I have finished
this magazine I have learned
a lot about InDesign. I still
like Photoshop more sorry
Brother Dennis. I will always
love Photoshop more.
To My Readers,
StMUtaste of
Thank you,
Megan FosterVolume 4, Number 1; Fall 2010
Delicious Homemade Apple Pie | Handmade Sushi | Original Recipe for Cactus Tree Chili
StMUa collection of Rattler Recipes from St. Mary’s University, San Antonio, Texas
taste of
The Comforts of TexasBest recipe for Tortilla Soup in the State
5
Best Tortilla Soup in Texas“I enjoy cooking because I enjoy eating...”
Claire Seifert
TORTILLA SOUP
Although this chef almost burned
down her house once while cooking
chicken tacos, that did not scare
her away from the kitchen forever.
Claire Seifert, a junior majoring in
International Relations, loves cooking
and trying different foods from other
cultures.
Even after the kitchen incident
where she forgot about her chicken in
the oven and went to a friends house,
she still loves cooking. “We ended up
having to live in a hotel for a month,”
Seifert says. She cooks but leaves
baking to the “professionals.” “I like
to cook but I can’t bake. I burn it and
it just doesn’t taste right. They have
professionals for that,” Seifert says.
She prefers preparing meals rather
than venturing to the baking side.
Seifert’s favorite foods are ice
cream, steak and Lobster Bisque.
“Lobster is fun to cook but they
don’t scream,” Seifert says jokingly.
Seifert is not afraid to experiment in
the kitchen. “I have also cooked deer
sausage before which is fun.”
When Seifert is not cooking or
sampling foods from other cultures,
she goes skydiving, dancing or enjoys
taking photos. “I want to travel to
every country. I love traveling. It
is amazing to experience different
cultures and ways of life,” Seifert
says. Before she graduates she
plans to study abroad in London or
Germany. Seifert has already taken
21 credit hours in German and plans
to continue learning the language.
She hopes to sample all the native
foods from these countries.
She cooked one of her favorites,
Tortilla Soup, based on a recipe that
a friend had given her. “I enjoy
cooking because I enjoy eating and I
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.
She loves all of the colors in this
soup.
6
Megan FosterEditor-in-chiEf
Photo by Megan Foster
Taste of StMU Fall 2010
TORTILLA SOUP
I like to cook but I can’t bake... they have professionals for that.
“
”
Photo by Megan Foster
St. Mary’s student cooks favorite recipe for tortilla soup
7
• 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
Ingredients:
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 tor-
tilla chips, avocado slices, cheese, chopped green onion, and sour cream.
Serves 5 to 10 people.
Ingredients for the soup. Corn, white hominey, avacodos, and toritlla chips. / Photo by Megan Foster
Seifert pours in the ingredients. / Photo by Megan Foster
Seifert stirs in all the ingredients. / Photo by Megan Foster
TORTILLA SOUP
Recipe:
Fall 2010 Taste of StMU
CACTUS TREE CHILI8
Taste of StMU Fall 2010
Ever since he was young, Chris Fi-
loteo, a senior English and communi-
cations 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 origi-
nal 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 Hamp-
ton, has his own chili recipe that he
can pass down. “Cactus Tree Chili”
is named after the Filoteo family’s
hunting grounds,
“Cactus Tree Ranch.” Filoteo goes
hunting about 10 times a year, but
only shot one deer, leaving him with
limited amounts of meat and only
one opportunity to make his favorite
chili. But the sports lover, who hopes
to use his degree to become a writer
for a sports website, remains confi-
dent that next year will yield better
luck and, of course, more venison for
his chili. “Venison has a completely
different taste than beef,” Filoteo
says. “Some say that it has a gamey
taste, but if you cook it correctly
there is no such thing.”
Filoteo’s favorite type of food
is Mexican because it typically has
strong seasonings and spices, includ-
ing his favorite: cumin. So it is no
surprise that to create his own unique
chili, Filoteo stirred in some heat.
“I added jalapeños, crushed red
pepper, chili powder and some cay-
enne pepper,” Filoteo says.
“The jalapeños give it a little kick;
they aren’t like the habanero pepper
at all.” Filoteo prides himself on his
chili’s consistency, which isn’t watery
or too thick.
“Sometimes, people make it so
thick that it is almost like gravy,” Fi-
loteo said. “That’s not chili. Mine is
right in the middle and is perfect with
crackers.”
Sarah MillsStaff WritEr
Filoteo prepares the chili. / Photo by Sarah Mills
Student Cooks Original Recipe for Cactus Tree Chili
9
• 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
pepper
• Kosher salt
• Ground pepper
• Lawry’s Seasoning Salt
Ingredients:
Season venison with kosher salt, ground pepper and Lawry’s seasoning
salt. Put poblano pepper, green bell pepper, and jalapeños in cooking
pan with a dab of butter over medium heat. Simmer for five minutes, and
then add seasoned venison. Once venison is browned, add the beer, can
of Rotel, cumin, ground white pepper, chili powder and the cilantro leaves.
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. Sim-
mer chili for 15 to 20 minutes, covered. Serves 3-5.
Filoteo pours in a can of Bush’s Dark Red Kideney Beans. / Photo by Sarah MillsFiloteo puts onions into chili. / Photo by Sarah Mills
Filoteo shows off his finished Original Cactus Tree Chili. / Photo by Sarah Mills
CACTUS TREE CHILI
Recipe:
Fall 2010 Taste of StMU
SUSHI10
Taste of StMU Fall 2010
She rocked, she rumbled, and she
rolled—sushi, that is.
Like any chef, Annie Swenson, a
junior sociology and English major,
likes to experiment in her kitchen.
“I’m going to make sushi because
I’ve never made it before and it seems
like a good challenge,” she says.
Swenson learned how to cook
from her mother, Mary Swenson, and
has been helping out in the kitchen as
far back as she can remember. Each
Thanksgiving and Christmas, her
mother teaches her how to prepare
one of the main dishes.
“That way, when I get older, I can
make the green bean casserole,” says
Swenson with a chuckle.
While she does not have one favor-
ite food in particular, she listed sushi,
chocolate and Italian as some top
choices on her list. And, if she could
pick one food to describe her life
right now, it would be mint ice cream.
“It’s not my favorite, but it’s still
good,” says Swenson smiling.
She also has three older siblings and
a dog named Marley. Having grown
up in a military family, Swenson has
lived all over the world—including
Germany—but now calls San Anto-
nio, and more specifically St. Mary’s,
her home.
“I love the family atmosphere,” she
says. As a child, Swenson wanted to
be a marine biologist; now double-
majoring in sociology and English,
she is looking for a career that can
utilize both of her degrees to “save
the world” and listed social work,
counseling and teaching as some pos-
sibilities.
“Ultimately I just want to make a
positive difference,” says Swenson.
Among her many extracurricular
activities, Swenson plays the flute
in the St. Mary’s University Chapel
choir as well as in the Rattler Band.
She also writes and has created cross-
word puzzles for the school newspa-
per, The Rattler.
One nugget of wisdom Swenson
shares for sushi making is, “Just have
fun and be patient. It’s a long process
and your first roll may not come out
picture perfect, but it’s all worth it in
the end.”
Analicia PerezStaff WritEr
Ingredients for the Sushi. / Photo by Analicia Perez
Swenson cuts ingredients for. / Photo by Analicia Perez The finished product. / Photo by Analicia Perez
St. Mary’s Student Rolls Sushi for the First Time
11
Fall 2010 Taste of StMU
• 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)
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 con-
tainer 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 un-
til there is no more steam visible, at
which point rice can be covered
with lint-free tea towel.
Next, thinly slice (lengthwise) car-
rots, celery, avocados, crab meat
and cream cheese. All should be
sliced to extend width of sheets of
nori. Now, place sheet of nori on the
bamboo mat and place a few tea-
spoons of rice on the nori at ½ inch
intervals. Pat rice down—leaving ½
inch gap all the way around and
spread evenly. Place 1 piece each
of celery, avocado, carrot, crabmeat,
and cream cheese slices on top and
in the center of the rice, next to one
another. Sprinkle on some sesame
seeds for added flavor.
Now get ready to roll! Begin by
lifting mat from smaller side with
thumbs, while pressing filling into
rice with other fingers. Work quickly
and carefully; rolling mat over filling
and stopping when mat reaches far
side of roll. To tighten roll, pull toward
you with one hand, while holding
other end of mat taut. Finish roll by
rolling again until free edge of nori
is covered and adheres. Then re-
move roll from mat and place seam-
side down on plate; using a very
sharp knife, cut roll into eight even
pieces. Wipe knife between each
cut to keep from sticking to roll.
When finished cutting, place sushi
on a plate with soy sauce, wasabi
and/or pickled ginger.
Swenson spreads the rice into the pan / Photo by Analicia Perez
SUSHI
Ingredients:
Recipe:
It is a signature side dish that can
be found at every Mexican home.
“Charro Beans” are usually served
before a large meal, much like an ap-
petizer before a barbecue.
“Barbecuing can take up to two
hours, depending on what meats you
are cooking as well as the portions.
So, this quick dish solves the hunger
problem,” says Rebecca Prada, junior
marketing major from El Paso.
Prada, who is attends St. Mary’s
on a full-ride scholarship through
the Bill Greehey School of Business,
hopes to make a career in advertising.
What she likes most about St.
Mary’s is that she has found some of
her most beloved friends while at-
tending school.
When it comes to naming her fa-
vorite foods, Prada says, “I have a
lot of favorite foods. Chinese, sushi,
Italian, Mexican…these are some of
my favorites but I’m open to trying
new things.”
One dish that Prada likes to pre-
pare is Charro Beans.
“They are so delicious and so easy
to make. Preparing it brings back
those memories of making them
alongside my dad,” she says.
Prada’s father taught this recipe to
her and how to make it as well.
“They are easy to make but beware
of your guests and how much spice
they can deal with because that will
depend on how many jalapeno pep-
pers you will add,” she advises.
CHARRO BEANS12
Taste of StMU Fall 2010
St. Mary’s University student, Rebecca Prada’s homemade Charro Beans. / Photo by Diana Garcia
Diana GarciaStaff WritEr
They are so delicious and so easy to make.
“
”
Charro Beans
Homemade
13
• 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
Get a full size pot and add 3 tea-
spoons 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 pep-
pers 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
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 7 minutes. / Photo by Diana Garcia
CHARRO BEANS
Ingredients:
Prada enjoys her delicious finished Charro Beans. / Photo by Diana Garcia
Recipe:
Fall 2010 Taste of StMU
APPLE PIE14
Taste of StMU Fall 2010
As she puts the apple pies into the
oven, Angela Cantu, freshman Po-
litical Science major, turns around
and says, “I love apple pie because it
brings back memories.”
Apple pie is a dessert, which seems
to be in everyone’s memories, and
Cantu has the perfect recipe to share.
This is Cantu’s first year on campus
and she feels like she is at home. The
small classes and intimate campus are
what Cantu loves the most about St.
Mary’s.
When she is not eating at the caf-
eteria on campus, Cantu finds the
nearest Chinese restaurant. Chinese
food has become Cantu’s favorite
type of food. She also has respect for
all foods, including American.
Apple pie brings back memories
for Cantu and she says her number
one tip to a perfect apple pie is to add
extra sugar.
Everyone loves a sweet apple pie.
While mixing the ingredients, Can-
tu recalls her cooking class in high
school and how she loved it; that is
where Cantu learned how to cook
and bake.
She seem to know how to bake
with her eyes closed as she throw ev-
erything together to create a delicious
pie.
As Cantu take out the crisp, brown
apple pies from the oven, she looks
up and says, “Oh, you’re going to
love this.”
Veronica LunaStaff WritEr
Photo by Veronica Luna
Cooking with Love
15APPLE PIE
Apple Mixture
• ¾ c sugar
• 1 Tablespoon all-purpose flour
• 1 Teaspoon ground cinnamon
• dash of salt
• 3 ½ c peeled, chopped cooking
apples
• 1 (16 oz) jar applesauce
• 1 tsp lemon juice
• 2 tsp butter, chopped into small
pieces
Crunch Topping
• 3 Tablespoon all-purpose flour
• 1 Tablespoon sugar
• dash of Salt
• 1 Tablespoon butter
Pie Crust
• 2 ½ c all-purpose flour
• ¼ tsp fine salt
• 3 Tablespoon powdered sugar
• ¼ c vegetable shortening
• 12 Tablespoon butter
• ½ c ice water
Ingredients:Mix flour, salt, sugar, shortening,
and cold butter with your hands in
a bowl. Add little ice water at a time
to create dough. Create two balls of
dough and flatten into disks. Chill
the two disks in the fridge for two
hours. Flatten chilled, flat disks into
11-inch circles to create pie crust.
Line 9-inch pan with half of the
dough.
Stir sugar, flour, cinnamon, and salt
together Stir in the apples, apple-
sauce, 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 re-
duce 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
Recipe:
Fall 2010 Taste of StMU
LASAGNA16
Taste of StMU Fall 2010
“Cooking is like love. It should be
entered into with abandon or not at
all.” This is the motto student Ryan
Torres is living by as he cooks his fa-
vorite meal and shares his story.
Ryan Torres is currently a sopho-
more majoring in biology at St.
Mary’s University. He hopes to con-
tinue his education and attend medi-
cal school. Torres, a brother of the
Sigma Phi Epsilon Fraternity as well
as a member of the Texas National
Guard, Torres considers St. Mary’s
University as a prestigious university,
enjoys the small classroom settings,
atmosphere of this university thrives
on a close-knit community.
Torres’ likes to prepare Italian dish-
es because “everything tastes good.”
His cooking skills were taught at a
young age by his mother and as he
grew older he also self-taught himself
while watching the food network. He
enjoys to cooking because it is a way
to express himself, and because he
“loves eating.”
Torres considers cooking
lasagna as a specialty of his, and he
loves to prepare is on a rainy day
when he can just sit and watch mov-
ies while cooking. Lasagna is one of
the first dishes he prepared on his
own and he has mastered the tech-
niques of spreading cheese over the
noodles, placing the right amount
of sauce on top of the noodles, and
grounding the meat. After complet-
ing this dish, Torres likes to celebrate
the accomplishment of his prepara-
tion and time and he loves to call over
friends and share a meal with them.
“Momma taught me well,” he adds
“I am a chief in the kitchen, but I
learned everything I know from the
Queen of the house.”
Pamela AlvaradoStaff WritEr
Photo by Pamela AlvaradoItalian Favorite
17LASAGNA
• 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
Ingredients:
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 marga-
rine, 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 re-
peat until you reach the top of the
pan.
Then, place in an over at 350 de-
grees until noodles are tender and
cheese is melted.
Serves one to six people.
Recipe:
Top: Torres spreads another layer onto tthe Lasagna. Bottom: Torres places another layer of noodles. / Photo by Pamela Alvarado
Fall 2010 Taste of StMU
HU 3350German Culture
Experience Germany right here at home.
1:45 - 3:00Spring 2011
HELP JUSTICE ESCAPE
Meetings are at 4:30 p.m. on every other Wednesday in Conference Room B.
Letter writing. Petitions. Non-violent protests. Join us in defending human rights.
Need to edit a movie?
Work on some photographs?Just need a quiet place to study?
St. Mary’s University Mac LabLocated on the 3rd floor of Treadaway Hall Room 380
Front row seats.
Reflect
at Camp TecabocaA Marianist Retreat Center
Take some time to...
For more information visit: http://www.tecaboca.com
Camp Tecaboca is Marianist Retreat Center for spiritual renewal. The
Marianist Family is a Catholic community of Religious Priests, Brothers,
Sisters, and Lay Men and Women who live their Christian life as Mary
did, open to God's loving action, responsive to the Spirit's invitation, and
willing to be a dynamic participant in Jesus’ mission.