Tuesday, May 5, 2009

The Travel Lady Reviews 101 Things To Do With A Tortilla

Travellady MagazineTM

Tortillas Aren’t Just for Mexican Food Anymore!

Wrap ‘n’ Roll with 101 Simple Recipes for Tortilla Treats

Reviewed by Madelyn Miller, the TravelLady

"I can boil water. I can make peanut butter and jelly sandwiches. I can nuke frozen food in the microwave.

Now I have a new cookbook that makes me feel like a culinary genius.

101 Things to Do with a Tortilla takes this delicious, nutritious, no-fail recipe ingredient and proves that tortillas aren’t just for Mexican food anymore! Featuring recipes such as Italian Roast Beef Wrap, Tortilla Sushi Rolls, Green Chile Tortilla Soup in a Hurry, Tortilla Quiche, and Peanut Butter S’mores, this collection of distinctive and inventive tortilla treats is the perfect addition to every busy kitchen. Most recipes have less than 10 simple ingredients and all can be found at the local supermarket.

Tortillas are second only to fresh breads in U.S. sales and outsell bagels two to one. From burritos to wraps and chalupas to tacos, this staple of Mexican and Southwestern cooking is revolutionizing mealtime across the world. In 101 Things to Do with a Tortilla (Gibbs Smith, Publisher; $9.95; Spiral-bound paperback with spill-proof plastic cover; 1-58685-469-0; 5 ¼ x 7 ¼ in; 128 pp; April 2005), Stephanie Ashcraft and Donna Kelly offer 101 yummy recipes to tempt the appetite, fill the tummy and simplify mealtime.

With Helpful Hints, Appetizers, Quesadillas and Wraps, Kids and Snacks, Soups and Salads, Breakfast, Main Dishes, Mexican Favorites and Desserts, 101 Things to Do with a Tortilla is the go-to guide for quick, easy recipes for every busy life. For a simple, tasty solution to snack-time, try the Peanut Butter S’mores, Happy Clown Faces or Creamy Fruit Roll-ups. Perfect for appetizers or game-time goodies are Pepper Jelly Bites, Never-Fail Nachos or Tortilla Pinwheels. BLT Wraps, Open-Face Pesto Quesadillas or Tuna Melt Triangles make a good alternative to the tired old sandwich for lunch, and Green Chile Tortilla Soup or Seafood Tostada Salad are healthy snacks for that mid-afternoon craving. Don’t forget classics like Mom’s White Enchiladas, Shredded Beef Tacos and Chicken Flautas, plus new classics like Southwest Lasagna, or Polynesian Bundles with Chocolate Raspberry Burritos for dessert.

101 Things to Do with a Tortilla joins the best-selling “101” Series that has sold over 750,000 copies. Also available in the series is 101 Things to Do with a Cake Mix, 101 More Things to Do with a Cake Mix, 101 Things to Do with a Slowcooker, 101 More Things to Do with a Slowcooker, 101 Things to Do with a Potato and the also-new 101 Things to Do with a BBQ.

Stephanie Ashcraft, author of the original 101 Things to Do with a Cake Mix, was raised near Kirklin, Indiana. She received a bachelor’s degree in family science and a teaching certificate from Brigham Young University. She lives in Idaho; this is her sixth book. Donna Kelly was born and raised in tortilla country – Southern Arizona. She has four children and works as a prosecuting attorney. This is her first book.

Founded in 1969, Gibbs Smith, Publisher specializes in books on design and architecture, and also features titles from categories including western, holiday, cooking, inspiration and children’s activity (featuring the celebrated Sierra Club Books for Children series). Additional cookbooks from Gibbs Smith, Publisher include Three Guys from Miami Cook Cuban, American Sandwich, El Farol: Spanish Tapas and Cuisine, and The Golden Door Cooks Light and Easy.

Author Biography

101 Things to Do With a Tortilla
Stephanie Ashcraft never expected to sell thousands of copies of the book of recipes that she and her husband once assembled by hand in their small living room in Utah. She created the first copy of her first book 101 Things to Do With a Cake Mix, as a college class project. Over 200,000 copies of that first book have now sold to date, and sales of all her books combined now top 750,000 copies.

Stephanie is a full-time homemaker and mother, and has been creating and perfecting her recipes since she was a child. She grew up in Indiana, and then moved to Utah to pursue a bachelor’s degree in Family Science. She has taught cooking classes for the last seven years. Stephanie lives in Idaho and looks forward to finding venues to teach and share her cooking skills with people across the nation. This is her sixth book.

Donna Kelly was born and raised in tortilla country – Southern Arizona. She has a lifelong passion for southwest cooking and grew up making tortillas, tamales and all varieties of Mexican food. Tortillas are still a staple in her kitchen, and she has spent 30 years taking traditional recipes and giving them her own southwest flair. Her greatest food critics are her very patient husband, Jim, and four children, who all dine on tortilla dishes on a regular basis. Donna works as a prosecuting attorney in Utah. This is her second book.

Stephanie and Donna teamed up when Donna found the other “101” titles. The two are an ideal team for this book, with Donna’s passion for southwest cuisine and Stephanie’s knack for simple and practical recipes of all kinds. They spent nearly two years collaborating on the recipes, improving and refining them to perfection and streamlining them for minimal preparation time with maximum flavor.

Tortilla Facts and Helpful Hints

  • Tortillas are second only to fresh breads in U.S. sales and outsell bagels two to one. Industry experts predict that by 2004, tortillas will be the most popular bread product in the U.S.

  • Americans eat 7 billion pounds of tortillas a year, the equivalent of one tortilla per person per day

  • 47% of all households purchased tortillas in 2001

  • Flour tortillas are a low-fat food (about 4 grams of fat, 157 calories each) and are available in a low-carb variety. They contain iron and other B vitamins as well, and come ready to eat in a variety of shapes and sizes

  • Corn tortillas are low in fat and sodium (average 120 calories and 1.5 fat grams). They also contain calcium, potassium and are a natural source of fiber. Generally, corn tortillas come in a standard 6-inch size and must be cooked before being eaten

  • To heat and soften tortillas before use, place one at a time on a medium-hot, ungreased, non-stick skillet, turning frequently until hot. To heat in a microwave, place up to 4 tortillas at a time on a plate and cover with a paper towel. Microwave 20-30 seconds, or until tortillas are soft and bendable

  • Store tortillas in a sealed package. Dry storage tortillas will last at room temperature for about 5 days. In a refrigerator, flour and corn tortillas can be stored for about 60 days. Frozen tortillas can be stored for approximately 90 days

  • There are about 300 U.S. tortilla manufacturing companies, but tortillas are booming in Europe, too: A Mexican operates a successful tortilla company in Germany, capable of cranking out up to 2 tons of tortillas per day (Mexican and TexMex restaurants and food are becoming increasingly popular abroad)"

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