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Tuesday, September 18, 2012

{Book Review} Tortillas To The Rescue Cookbook


What’s the one item you should always have in your fridge? Tortillas! Not only do tortillas have a long shelf life, they are incredibly versatile. Want proof? Check out “Tortillas to the Rescue.” This cookbook features more than 100 recipes for delicious breakfasts, snacks, wraps, main courses (with vegetarian options), and desserts. Learn how to make your own tortillas or use any store-bought brand and create mouthwatering meals for the whole family: Tortilla-Crusted French Toast, Tortilla Soup, BLT Tacos, Burger Pouches, Burrito Casserole or Ice Cream Tacos. Whether you stuff, wrap, bake, roll or fry it, the world is your tortilla!






Black Bean Soup in Tortilla Bowls

This cute presentation serves up unctuous black bean soup in its own edible bowl. I love to break off chunks of the crunchy bowl for dipping. You can also make the bowls for chili or other thick soups, or even to use to hold dips like guacamole or bean dip. Serves 4

2 teaspoons vegetable oil
1 medium yellow onion, diced
2 ribs celery, diced
1 medium red bell pepper, diced
2 (15-ounce) cans black beans, undrained
1 cup vegetable broth
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
2 tablespoons freshly squeezed lime juice
4 tortilla bowls
2 scallions, minced
1 medium avocado, diced
lime wedges, for garnish

  1. In a large Dutch oven or heavy soup pot, heat the vegetable oil over medium heat. Add the onion, celery, and bell pepper, and cook, stirring occasionally, until softened, 7-9 minutes. Stir in the beans, vegetable broth, and cumin. Bring to a simmer, then reduce heat to low, cover, and simmer until the vegetables are very soft and the flavors have had a chance to meld, about 20 minutes.
  2. Ladle out about 1 1/2 cups into a bowl and puree with an immersion blender until mostly smooth (or transfer to a blender and puree). Return the puree soup to the pot and stir to combine. Simmer, uncovered, until all the ingredients are tender and the soup is thick, 15 to 20 minutes longer. Stir in the lime juice and season to taste with more salt and cumin, if desired.
  3. To serve, set a tortilla bowl on a small plate or shallow bowl. Spoon soup into bowl and garnish with scallion, avocado, and a lime wedge.
Tortilla Bowls
Use ramekins, ovenproof bowls, or individual cake pans to make bowls in the size you like. You can also find special pans for making tortilla bowls in kitchenware stores or online. Companies that make them include Norpro and Chicago Metallic.

4 medium (8-inch) flour tortillas
1 tablespoon vegetable oil
kosher salt

Preheat the oven to 375F. Brush the tortillas on both sides with the vegetable oil and sprinkle with salt. Fit a tortilla into an ovenproof, flat-bottomed bowl, making sure mold the tortilla into the bottom of the bowl, so that it will have a flat base, and crimping the tortilla to fit the sides. Bake the tortilla in the bowl until it holds  its shape on its own, about 10 minutes. Remove from the bowl and place the tortilla bowl directly on the oven rack or baking sheet and bake until crisp and just starting to turn golden, 3-5 minutes longer. Remove from the oven and let cool before filling. Repeat with the remaining tortillas.

About the Author:
Jessica Harlan has written about food and cooking for nearly twenty years, Her work has appeared in many print and online publications including About.com, Clean Eating, Town & Country, Gaiam,com, and Arthritis Today. She is a graduate of the Institute of Culinary Education in New York City, and has written two other cookbooks, Ramen to the Rescue and Quinoa Cuisine, for Ulysses Press. She lies in Atlanta, Georgia.

$12.95 Trade Paper
August 2012 from Ulysses Press
ISBN: 978-1-61243-100-0
208 pages

You can find Tortillas to the Rescue at major retailers or online via Amazon.com.

*I was not compensated for this book review, but sent a copy for my personal review. All thoughts and opinions are my own.

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