For a cookbook to win any award is prestigious but the Gourmand International Cookbook Awards are recognized within the culinary and book industry as the Oscars of cookbooks.
The objective of these awards are:
•To reward and honor those who “cook with words”.
•Help readers find the best out of the 26,000 foods and wine books produced every year.
•To help publishers with international rights to translate and distribute food and wine books.
•To help bookstores find the best books to display.
•To create an opportunity to access the major markets in English, German, Spanish or French, Arabic, Chinese, etc. for books originated in other languages.
•To increase knowledge of, and respect for, food and wine culture, which promotes peace.
Janice Newell Bissex and Liz Weiss are registered dietitians and the Meal Makeover Moms. As two of the nation’s top experts on family nutrition, they’re on a mission to help busy families eat better.
Janice and Liz are the authors of No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms and The Moms’ Guide to Meal Makeovers, Improving the Way Your Family Eats, One Meal at a Time. The books highlight their simple food philosophy that kids -– even picky ones — will eat nutritious food without complaint as long as it looks and tastes great. For the recipes, the Moms give family-favorite recipes a healthy makeover by “weaving in” fruits, vegetables, whole grains, healthy oils and more. Their recipes are easy to make, appeal to kids, and make mealtime less stressful for parents who want their families to eat more than the chicken nuggets and mac & cheese that often end up on the table
Their award is an honor worth celebrating and Favorite Recipes Press is honored to have partnered with these ladies on this project. Enjoy a recipe from this award-winning cookbook.
Beany, Cheesy, Zucchini Quesadillas
Makes 6 servings
2 teaspoons canola oil
1 medium zucchini (about 9 ounces), unpeeled, cut into 1/4-inch dice (1 3/4 cups)
1/2 small onion, cut into 1/4-inch dice (1/2 cup)
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
1 15-ounce can cannellini beans, drained and rinsed
1 1/2 cups shredded reduced-fat Cheddar or part-skim mozzarella cheese
6, 8-inch flour tortillas
Optional sides: salsa, light sour cream, guacamole
1. Preheat the oven to 400 degrees F. Heat the oil in a large nonstick skillet over medium-high heat. Add the zucchini, onion, cumin, and chili powder and cook, stirring frequently, until softened, 12 to 15 minutes. Gently stir the beans and heat through.
2. To assemble the quesadillas, arranged 2 tablespoons of cheese over half of each tortilla. Top evenly with the bean mixture and then top again with the remaining cheese. Fold over, press down gently, and place on a large rimmed baking sheet.
3. Bake until the tortillas are golden and crisp on the outside, 8 to 10 minutes. Cut in half and serve with optional sides as desired.
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