Quick and Easy South Texas Favorites

Jozi MD Maldonado

Description

What do you get when you combine a South Texas beauty queen and great Tex-Mex cuisine...afoodiequeen! Jozi Maldonado the author and host of PBS's "A Taste of Mexico" (1994) has been secretly stashing away recipes for several years to reveal her much anticipated sophomore cookbook, entitled: "Quick and Easy South Texas Favorites" by Jozi Maldonado. Her shows were broadcast by most of the country's public television stations.

Want to get back to cooking and get healthy at the same time? Try Jozi' s new book which includes over one-hundred twenty of her family's favorite recipes, many of which offer a healthy take to the original Tex-Mex version.

"If you substitute one or two fat or calorie filled ingredients, you can get a superb low-cal dish", says Jozi. She also offers healthy smoothies and delicious dips that will satisfy any appetite. Most of these recipes are fast and simple for the parent on the run in today's fast paced world.

Sujets

• Cuisine
• Cuisine du monde
• Cuisine d'Amérique
• La cuisine et son histoire
• Cooking
• Mexican
• Regional cooking
• Ethnic Cooking

Informations

• Publié par: eBookIt.com
• Date de parution: 21 février 2013
• Nombre de lectures: 0
• EAN13: 9781456603984
• Langue: English
• Poids de l'ouvrage: 4 Mo

Extrait

Quick and Easy South Texas Favorites
 
by
Jozi Maldonado
 
Copyright 2011 Jozi Maldonado,
All rights reserved.
 
 
Published in eBook format by eBookIt.com
http://www.eBookIt.com
 
 
ISBN-13: 978-1-4566-0398-4
 
 
No part of this book may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems, without permission in writing from the author. The only exception is by a reviewer, who may quote short excerpts in a review.
 


Jozi Maldonado, better known as,
afoodiequeen, presents:
Quick and Easy South Texas Favorites

W hat do you get when you combine a South Texas beauty queen and great Tex-Mex cuisine...afoodiequeen! Jozi Maldonado the author and host of PBS's "A Taste of Mexico" (1994) has been secretly stashing away recipes for several years to reveal her much anticipated sophomore cookbook, entitled: "Quick and Easy South Texas Favorites" by Jozi Maldonado.
Now a wife, mother and an elementary school teacher for fifteen years, Jozi is ready to show the world her quick, easy and healthy recipes. As a Rio Grande Valley native, Jozi graduated from Texas A&I University-Kingsville with a Bachelor of Arts and then worked for the local PBS affiliate. There she was able to travel extensively within Mexico and filmed her travel documentary series entitled, "Discover Mexico" and "Adventures in Mexico" (PBS, 1994). All of her shows were broadcast by most of the country's public television stations.
Jozi' s new book includes over a hundred of her families favorite recipes, many of which offer a healthy take to the original Tex-Mex version. Most of these recipes are fast and simple for the parent on the run in today's fast paced world.
 


ACKNOWLEDGEMENTS

A special thanks to my family, especially to the foodieking, my husband, Jerome Lopez and my foodieprincesses : Hailey and Tannah. You are my world!
Thank you to my siblings and their families: "Uncle Bob" Robert, "Nino Bofo" Rodolfo, "Tia Del" Delia, "Tia Nori" Ida Nora, "Aunt Beebs" Sylvia, and "Auntie Nana" Diana for their support and taste buds.
Thank you to my friends and neighbors, who were my taste testers and did not know it:)
Thank you to Steve Lopez Photography for the cover and family photos.
Thanks to everyone that believed in this project, muchisimas gracias .
 
In memoriam: Still to the best cooks in the world, my mom, Atanacia, "Tana" Maldonado and "Nino Bofo" you will be forever loved and missed.
 
Give thanks to the Lord, for he is good, his love endures forever. Psalms 107:1
 
 
Notice: This book is not intended as medical information and not suitable for any treatments described by your health professional.
 









Clean your fridge and place spoiled fruits and veggies around your trees or a compost pile and let it decompose. Your waste becomes awesome fertilizer and/or bird food and, if you are lucky...some vine ripe tomatoes!
 



 



Delicious, sweet, juicy and red, vine-ripe tomatoes have grown around two of my trees for the last three years, no planting, just regular tree watering and cleaning out our fridge:)
 
ABC's or All Bites Count: Cooking Tips

Don't count the bites, but make the bites count! Take these tips and kitchen advice and spread the good word. Canned vs. fresh Cut Calories On Your Drinks: Instead of.... try..... George Foreman Griddle and Waffle Makers Greek Yogurt Microwaving Veggies Peanut Oil and Canola Oil Rotisserie Chicken Using scissors in the kitchen Walnuts and Almonds
 


Canned vs. fresh

Using canned tomatoes instead of fresh, gives a quick alternative and sometimes cuts back on time on the cutting board and waste. I noticed I was buying fresh tomatoes only to have them rot before I could use all of them. Purchase canned tomatoes as they have a vibrant color, varieties of flavors and they are cut to choice. Also, refrigerating tomatoes is not recommended. Unfortunately, the down-side to many canned goods is the sodium content. You may opt for low-sodium or no salt added varieties. Although for some people with more delicate palates, the slight metal taste from the can may not be an option, so throw a couple of tomatoes in a medium planter with some soil and grow your own varieties!
Recipe Tips

Substitute about 2 medium sized tomatoes for every 14.5 ounce can of tomatoes or 1-2 tablespoons or more depending on your taste of tomato paste mixed in with 1/4 cup of water can also be used. Check sodium label on tomato paste. My store brand of tomato paste is 20 mg of sodium per serving versus300-500 mg of sodium in tomato sauce or canned tomatoes. Tomato paste is full of licopene and vitamin C and can be eaten on crackers as a snack.
 
 
Cut Calories On Your Drinks: Instead of.... try.....

• Try mineral water with a squeeze of lime instead of a can of soda. We like the Mexican version, called "Topo Chico", in plain or lime flavor. It works great for full stomach, too.
• Try green tea by adding only half a serving first, to a regular glass of tea. For some, green tea is an acquired taste, so start slowly. Also, stay away from the bottled kind and brew a cup at home. See recipe for brewing tea.
• Try watering down your iced tea and juices. Drink the first couple of drinks normally and then about a quarter of the way down, add some water or fill with ice. This way, you won't go for a second serving of food or drink.
• Try Greek yogurt, instead of sour cream in your favorite recipes. It's thick, creamy and a little sour. It's packed with protein, too!
• Try whole beans, canned or fresh made, and mash them yourself, instead of buying refried beans, that have added fat.
• Try Kefir Greek yogurt, instead of flavored yogurt. It packs a protein punch and is creamier and healthier for you.
 
 
George Foreman Griddle and Waffle Makers

Once I got the hang of using my "small" George Foreman grill, I had to buy the extra-large grill. I use it for many things, not just meats; such as chicken, beef, pork, shrimp and bacon. It's quick and easy on the clean up and the calories. It is also great for heating many types of leftovers, such as: tortillas, French toast, Mexican dishes, such as: pre-assembled tacos, "quesadillas" and much more. You have got to try it.
 



Waffle makers and griddles can make a quick grilled cheese sandwich.
 



Waffle makers and griddles make breakfast a snap.
 


Greek Yogurt

This yogurt is very versatile, substitute sour cream for this tangy, protein packed yumminess. Also use it blended with berries, instead of flavored yogurts. You can also thicken up sauces or add to pasta for a creamier sauce.
 
 
Microwaving Veggies

Make the microwave your best friend as it is no longer a glorified popcorn maker. It can make fresh veggies in a snap; such as potatoes, corn in shuck, green beans etc., instead of boiling or baking for a faster cooking time and much better flavor. These veggies can literally be thoroughly cooked in 3-5 minutes depending on size. Grocers have "steam bags" that can facilitate this process, but they are not necessary.
Procedure

1 Sweet potatoes, Russet, Idaho, Yukon or most any other variety: Wash and rinse well. Cook 1-2 potatoes at a time to ensure cooking times. Cook potatoes while you are cooking other items. Poke holes with a butter knife and microwave for 3-5 minutes depending on size. Butter knife should slide easily after cooking otherwise keep adding (1) minute at a time until it is well done. Cut potatoes lengthwise and add butter, salt and pepper. Cover with foil until ready to serve.
2 Fresh green beans: Rinse well and cut tips off. Place green beans in a glass or microwave safe dish with ¼ cup of water, 2 teaspoons of butter and salt. Microwave on high for 3 minutes and stir. Add 2 more minutes until preferred tenderness.
3 Corn on shuck: Leave shuck on and microwave 1-2 corns at a time for 3-4 minutes. Use a potholder to remove from microwave oven. Let corns cool enough to be able to remove shucks. Rinse off. Add butter and salt and serve hot. If shucks have been removed add a wet paper towel on corn and follow same instructions.
 
 
Peanut Oil and Canola Oil

I like to use peanut oil for "light" frying, versus deep frying. I don't deep fry many things any more. The same effect can be achieved without soaking anything in oil. Peanut oil can hold a high level of heat without burning. It is more expensive than other oils, but I think it is worth it. I also like to blend my own Canola and olive oil. I use more Canola than olive oil. I add olive oil right at the end of a recipe or to top a dish or salad. I don't like using olive oil in a high heat setting.
 


Rotisserie Chicken

I try and go to the grocery store only once a week and I never leave without a cooked, rotisserie chicken in any flavor. The chicken is about two dollars more than a small, raw fryer chicken, but the time that you save in cutting, freezing, baking or broiling is well worth the money and time that it takes to prepare a whole chicken. This is not to mention, proper cleanliness that it takes when handling a raw chicken. Many of my dishes use rotisserie chicken. It's fast, easy and delicious. I will never use raw chicken again, unless it is for a barbeque, but that is another story.
 
 
Using scissors in the kitchen

I have many pairs of scissors in the kitchen to simplify my life. I have them in different sizes, so my daughters can help in the kitchen. With a watchful eye, your kids can also help. When I use them, you don't need a cutting board and a knife, and most wash safely in the dishwasher. I cut meats, raw or cooked, to get perfect slices every time. Next time when a recipe calls for a knife, try a pair of scissors instead.
 
 
Walnuts and Almonds

Keep walnuts and sliced or slivered almonds on hand to freshen up any dish. These nuts are heart healthy and delicious. Keep them fre