Taste of StMU

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


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


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


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:


SUSHI10


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


• 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


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:


APPLE PIE14


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:


LASAGNA16


“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


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.

Honduras

The world’s best kept secret:

discover it!

www.letsgohonduras.com

Coral reef, Mayan ruins,

mountain climbing, zip-lining,

rafting.

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