Taste of STMU

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

EXCLUSIVE:A FARMER'S

MARKET DELIG HT

p. 5

Salmon Salad

Volume 8, Number 1, Fall 2014

FLAVORS OF FALL6 EASY MEALS THAT NEVER

GO OUT OF SEASON

CONTENTS

lemon-pepper salmon

8

chicken stir-fry12

F/W 14

EYEWAREest. 1993

CONTENTSwhat ’ s i ns ide?

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Editor’s Note4

salmon salad5

lemon-pepper salmon

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Ombre vanilla cake10

chicken stir-fry12

Crepes14

Chocolate cookies16

3TASTE OF STMU // TASTEOFSTMU.COM

EDITOR’S NOTEf rom the ed i to r

letter from the editorENTREES & DESSERTS

a tas te o f s tmu exc lus i ve

One 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 fam-

ily 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!

When I initially signed up for graphic design with Broth-

er Dennis, I thought that it would be easy as 1-2-3. I was already fa-

miliar with the programs, and I thought I had a keen eye for design.

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 be-

cause I could not figure out the right layout, or font to use. But, Brother Den-

nis 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!

Much love,

Kyra Littlejohn


DisclaimerTaste of STMU is a class

project for EA 4362 Graphic Design. Ques-

tions and reprints, contact Kyra Littlejohn, e-mail:

[email protected], 1 Camino Santa Ma-ria, St. Mary’s University, San Antonio, TX 78228. www.tasteofstmu.com

Adviser Brother Dennis Bautista,

S.M., Ph.D.

StaffCindy Kafie

Mariajose RomeroSarah Jardine

Alexandro GonzalezClarissa Yanar

Editor Kyra Littlejohn

TASTEOF STMU

TASTEOF STM

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

EXCLUSIVE:A FARMER'S

MARKET DELIG HT

p. 5

Salmon Salad

Volume 8, Number 1, Fall 2014

FLAVORS OF FALL6 EASY MEALS THAT NEVER

GO OUT OF SEASON

l

l

A FARMER’S MARKET DELIGHT

EDITOR’S NOTEf rom the ed i to r

ENTREES & DESSERTS a tas te o f s tmu exc lus i ve


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

where do you get your vegetables?

A FARMER’S MARKET DELIGHT

Breaking the stereotype, Kath-erine Lehman-Meyer, Director

of the Academic Media Center at St. Mary’s University, took a differ-ent route on her journey in learn-ing how to prepare great meals.

At a young age, Lehman-Mey-er’s mother always chased her out of the kitchen. Not out of fear be-cause of the possibility that she may mess something up, but simply be-cause she did not want her daugh-ter to get trapped as a housewife.

“She really wanted me to develop my full poten-tial,” 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 dif-ference,” says Lehman-Meyer.

“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, especial-ly squash and cauliflower, one of Lehman-Meyer’s favorite dishes to make is Salmon Salad. Not only

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 vegeta-bles for the recipe from the San Antonio Farmer’s Market, this dish is truly a farm-to-table 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.

ENTREES & DESSERTSa tas te o f s tmu exc lus i ve


want to learn more about san antonio’s

farmer’s markets?

a farm-to-table creation

ENTREES & DESSERTSa tas te o f s tmu exc lus i ve


a farm-to-table creation

SALMON SALAD

Ingredients

Balsamic Dressingfresh chivesfresh oreganohoney (locally grown preferred)salt and pepper dark balsamic vinegar or peach balsamic vinegar cuminred peppersriracha hot chili sauce

Salmon Saladswiss chard 2 onions2 tomatoes 3 types of squash1 pack of pre-cooked smoked salmon2 cucumbers 3 types of zucchini 2 types of sweet peppersolive oil

Directions

1 Chop steams of swish chard. Proceed to chop up onions, tomatoes, squash, and cucumbers, zucchini, and sweet peppers

2Place skillet with olive oil on medium heat. Add the vegetables to the skillet

3Sautee the vegetables

4Once the vegetables are sautéed, transfer them to a bed of swish chard, or another leafy-green vegetable

5Add the pre-cooked smoked salmon on the top of the vegetables

6Mix in the balsamic dressing with the rest of the salad mix

ENTREES & DESSERTSl emon-pepper sa lmon

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.

Photographs & Article by Mariajose Romero

College students face many chal-lenges 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 Universi-ty makes it a priority to eat healthy.

One of her favorite dishes to pre-pare is lemon-pepper salmon. Lem-on-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 pro-cess, 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 fa-vorite type of food because of its ver-satility and health benefits. For exam-ple, 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.

Zavala left a few recommendations for anyone learning to cook salmon.

“The center of your salmon should

flake and have a pinkish color,” she ad-vises. “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 lit-tle spice; after serving the salmon pour the extra sauce on top of it for a tasti-er flavor; and if this dish is too acid in taste, serve it with something sweet on the side.


COOKING ON A LOW BUDGET

ENTREES & DESSERTSl emon-pepper sa lmon


COOKING ON A LOW BUDGET

LEMON-PEPPER SALMON

Ingredients

1 lb salmon fillet1/4 c sour orange juice2 tbsp lemon juice1 tsp salt 3-4 tbsp olive oil 1 tbsp black pepper1/2 tsp garlic1 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!

ENTREES & DESSERTSombre van i l l a cake

Photographs & Article by Cindy Kafie


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.

DESSERT AT TIFFANY’S

Using the iconic jewelry brand, Tif-fany & Co. as a source of inspira-

tion, Stephanie Quiroz, senior elemen-tary 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.

As a result, her cakes have already been featured at baby showers and other events.

She plans to pursue a master’s de-gree after having taught for a few years. She is currently the president of SEAL, Student Educators Association for Dynamic Leadership and the Edu-cation 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.

ENTREES & DESSERTSombre van i l l a cake


DESSERT AT TIFFANY’S

OMBRE VANILLA CAKE

Ingredients

3 c all-purpose flour, plus more for the pans2 sticks unsalted butter, at room temperature, plus more for the pans1 tbsp baking powder1/2 tsp salt1 1/2 c sugar4 large eggs, at room temperature1 tbsp vanilla extract3/4 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 parch-ment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

ENTREES & DESSERTSch i cken s t i r - f r y

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


It’s not everyday that one gets to taste food from another culture. Taking

others around the world with her Chi-nese Chicken Stir-Fry, senior psycholo-gy major, Alex Gomez, says that cook-ing has always been one of her passions.

Gomez learned how to make the Chi-nese cuisine during an HEB Central Mar-ket 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 chick-en 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.”

CHINESE CUISINE MADE EASY

ENTREES & DESSERTSch i cken s t i r - f r y

1/2 lb chicken breast, boned and skinnedSeasoning sauce1 tsp cornstarch 3 tbsp water1 tbsp soy sauce3 tbsp cooking oil1/4 tsp salt1 tbsp chopped garlic

marinade for chicken2 tbsp cornstarch1 tbsp soy sauce1 tbsp dry sherry1 red bell pepper1 white onion1/4 lb snow peas1 c sliced water chestnut

12 13TASTE OF STMU // TASTEOFSTMU.COM

CHICKEN STIR-FRY

Ingredients

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. Com-bine seasoning sauce ingredients in a bowl. Mix well.

2 Heat 1 tablespoon oil in a wok over high heat.

3Add bell pepper, snow peas, and salt. Stir fry for 2 minutes. Remove to a plate. Wipe the wok with paper towels.

4Heat the remaining 2 tablespoons oil. Add chopped garlic and chicken. Stir-fry 1 to 2 minutes, or until the chicken turns white.

5Return bell pepper, snow peas to wok. Pour in sauce stir until thickened and serve.

ENTREES & DESSERTSc repes

Not many people are granted the opportunity to travel to a different country and ex-perience 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

With such a fast-paced envi-ronment around us, it seems

almost impossible to slow down and enjoy life the old way. Sophomore mar-keting 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 some-what 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 import-ant 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 was, and developed an obsession to rec-reate 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 peo-ple I love,” she says.

“This dish can be eaten at any time of the day.”


what the crepe?

ENTREES & DESSERTSc repes

Photographs & Article by Alexandro Gonzalez


what the crepe?

1 c all-purpose flour (about 4 1/2 ounces)2 tsp sugar1/4 tsp salt1 c milk1/2 c water2 tsp butter, melted2 large eggswhipped cream (as much as desired)strawberries (as much as desired)

CREPES

Ingredients

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.

3Heat a pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all direc-tions so batter covers pan with a thin film. Cook about 1 minute.

4Carefully 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

5Turn crepe over, and cook for 30 seconds or until center is set.Add strawberries inside the crepe and finish off with whip cream.

ENTREES & DESSERTSchoco la te cook i es

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

Upon 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.

Ana Claudia Irigoyen, a senior mar-keting major, starts by explaining that the cookies she’s about to make are ad-dictive, “So Beware!”

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 every-thing she makes.

“I’ve always wanted to go to Europe and take a few cooking classes, maybe

have my own place one day.”

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.

“All my professors know me by name and know what I want for my fu-ture,” says Irigoyen.

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 sanc-tuary 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 reci-pe. 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.


let’s get chocolate wasted

ENTREES & DESSERTSchoco la te cook i es


1 stick of butter3 oz of cream cheese1 c of sugar1 tbsp of vanilla1 c of flour1/2 c of chocolate chips1 pack of Oreos1 large cookie sheetwax paper

CHOCOLATE COOKIES

Ingredients

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.

3Whip 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.

4After 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.

5tart 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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