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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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