Kathryn and Mauricio Lozada
Buena Vista University Women's Soccer Director Mauricio Lozada is happy to be here. He arrived at Storm Lake last May from Bethany Lutheran University in Mankato, where he served as an assistant men's soccer coach for two years and also worked with the women's soccer program. He previously served as an assistant coach at St. Olaf College in Northfield, coaching the boys for three years and the girls for two years.
“I'm very lucky to be able to play soccer, which is my passion,” Mauricio said. “I get paid to be around students on the soccer field and help them become better people. It's pretty amazing.
“The Buena Vista community is amazing,” he commented. “I've gotten to know a lot of people here, including professors and athletes. We all work together to make sure our student-athletes have a positive experience on the field and in the classroom.”
Currently, soccer players train in the fitness room and weight room.
“We're doing some preparatory work that will help us later. We're very happy with the situation we're in right now,” he added.
Mauricio was born in Mexico and moved to Northfield, Minnesota when he was 10 years old. River He attended the University of Wisconsin at Falls.
“I like the diversity of Storm Lake. We can all work together and help each other,” he said.
Mauricio has been married to his wife Kathryn for eight years. They love their dog Benito, an Australian Cattle Dog. She works as a community organizer for a social justice organization in Minnesota.
“I appreciate her passion for her work,” he commented. “We all have our own careers.”
Mauricio said he is a big fan of Manchester United soccer.
“For our honeymoon, we went to Italy, Ireland and Manchester, England,” he said. “Catherine was a soldier. We got to watch Man United play and everyone was happy.”
Mauricio likes taking pictures of nature, and he and his wife enjoy dancing.
“We try to be outdoors as much as possible. Growing up in Minnesota, I love being around water, so I appreciate the lakes here.”
When it comes to cooking, Mauricio laughs, “Kathryn cooks and I do the dishes.” That's our dynamic. ”
These are some of the Lozada family's favorite recipes.
Lasagna
24 oz cottage cheese
4c. Shredded mozzarella cheese
3/4 c. Parmesan
1 pound hamburger
1/2 onion (or less depending on taste).
24 ounces prego sauce
lasagna noodles
Grease a 9-by-13-inch pan. Brown hamburger and onions. Adds Prego. Place a layer of raw noodles on the bottom of the pan, add a layer of meat/sauce, a layer of cottage cheese, sprinkle with shredded mozzarella, and sprinkle with parmesan. He repeats this process three times. Cover and refrigerate overnight. Bake, covered, at 300 degrees for 2 hours.
Scallops with potatoes and ham
Peel as many potatoes as you like. Slice the potatoes.
Add salt and pepper.
Add the diced ham.
Pour enough cream over the potatoes and ham to almost cover.
Bake in a greased skillet at 350 degrees for about an hour, depending on the size of your potato slices.
guacamole
3 avocados – peeled, seeded and mashed
1 lime (with juice)
1/2 teaspoon salt (you can add a little more depending on your preference)
2 Roma tomatoes (diced)
1/2c.diced onion
3 tablespoons chopped fresh coriander
1 teaspoon minced garlic
1 pinch of ground cayenne pepper or 1 diced jalapeño (depending on whether you need spiciness)
Mash the avocado, lime juice, and salt together in a medium bowl. Stir in tomatoes, onions, cilantro, garlic, and jalapeños (optional). Add cayenne pepper (optional) and mix.
Serve immediately or cover and refrigerate for 1 hour for enhanced flavor.
grandma's fruit pizza
1/2c.icing sugar
1 1/2 c. flour
1/2c.butter
8 oz.Cream cheese
1/2c.sugar
1/2 teaspoon vanilla or almond extract
1 can of pineapple
Fresh seasonal fruits (kiwi, blueberries, strawberries, etc.)
Mix powdered sugar, flour, and butter. Place in a round pizza pan and bake at 350 degrees for 10-15 minutes.
Mix cream cheese, sugar, and vanilla. Spread on top of the cooled dough. Layer fresh fruit in a circle on top. Boil the sauce ingredients until thickened and transparent. Enjoy on top of fruit.
Catherine's pumpkin muffins
4 large eggs
1/2c. Olive oil (light or buttery)
1 1/2 c. Honey
1 can pumpkin
1/2c.water
3c. Gluten-Free Flour Blend (I usually use Bob's Red Mill Gluten-Free 1:1 Baking Flour. Rice flour expands more than regular flour, so use a little less)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon powder
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon salt
Preheat oven to 400 degrees. Grease a muffin tin or use paper liners.
In a medium bowl, combine eggs, olive oil, and honey. Stir pumpkin and water until well mixed.
Combine flour, baking powder, baking soda, and spices in another large bowl.
Add the wet ingredients to the dry ingredients and mix, being careful not to overmix.
Fill muffin cups 2/3 full with batter (24 muffins). Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
