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Recipes, Special Diets on November 4, 2013 by

Weeknight Gluten Free {Giveaway} + Braised Carrots and Chickpeas with Yogurt Topping

If you’re looking for a little gluten free inspiration, Weeknight Gluten Free is just the ticket. The new book from Kristine Kidd is full of inspiring, quick and easy meals for even the most harried cook. This book proves that gluten free does NOT mean weird or different. The recipes focus on the amazing bounty of foods available for those on a gluten free diet. If you’re not gluten free, you won’t miss the gluten, we promise.

Weeknight Gluten Free is filled with beautiful photography and over 100 recipes. I had trouble picking which of these recipes to highlight- there are so many! From lighter meals like Crisp Socca with Burrata, Greens and Olive Dressing and Shrimp, Avocado and Peach Salad to heartier fare like Beef, Carrot and Edamame Stew and Lamb Burgers with Mint Greek Salad there is a meal for every night and every eater. Most recipes have about 10 ingredients, making it easy to plan a week’s worth of meals without breaking the bank. Another bonus- no crazy ingredients. Nothing you’ll have to make a special trip to a different market to find. I like that.

Weeknight Gluten Free by Kristine Kidd

While this book is focused more on dinners than other meals, it does have a modest dessert section to round out an evening. Kristine provides information for getting started with gluten free cooking, a pantry guide and some basics for saving time in the kitchen—tips we all could use! She also includes a stellar “Basic Recipes” section at the back- easy things to have on hand for even faster meals like Quick Mashed Potatoes and Mint Pesto.

This book would be great for someone beginning a gluten free diet or a seasoned veteran. It’s not overly complicated, so even a new cook would be able to master these dishes. It’s also great for any mom or dad who need a little help getting dinner on the table. You can bet I’m picking up a copy for my collection!

Braised Carrots and Chickpeas with Yogurt Topping | Kristine Kidd

Braised Carrots and Chickpeas with Yogurt Topping

Tender beans and sweet carrots are infused with enticing spices, and get a dollop of an Indian-inspired yogurt topping. White quinoa is a great substitute for couscous, and it is very high in protein.

  • Slender Carrots, 1 lb (500 g), unpeeled
  • Olive Oil, 4 tablespoons (2 fl oz/60 ml) plus 11⁄2 teaspoons
  • Large Onion, 1, coarsely chopped
  • Sweet Paprika, 2 teaspoons
  • Ground Cumin, 1 teaspoon
  • Ground Cinnamon and Ginger, 1⁄2 teaspoon each
  • Cayenne Pepper, 1⁄4 teaspoon
  • Chickpeas, 2 cans (15 oz/470 g each), rinsed and drained
  • Diced Tomatoes with juices, 2 cans (14.5 oz/455 g each)
  • Raisins, 1 cup (6 oz/185 g)
  • Kosher Salt and freshly ground Black Pepper
  • Quinoa, 1-1⁄2 cups (9 oz/92 g)
  • Plain Greek-style Yogurt, 1⁄2 cup (4 oz/125 g)
  • Fresh Cilantro leaves and toasted Sliced Almonds for garnish

Makes 4 servings

1. Halve the carrots lengthwise and then quarter them crosswise. In a large For the topping, nonstick frying pan over medium heat, warm 2 tablespoons of the oil. Add the onion and carrots and sauté until the onion is tender, about 5 minutes. Add the paprika, cumin, cinnamon, ginger, and cayenne and stir for 10 seconds. Add the chickpeas, tomatoes with juices, raisins, and 1 cup (8 fl oz/250 ml) water. Sprinkle with salt and black pepper. Bring to a boil, reduce the heat, cover, and simmer until the carrots are just tender, about 20 minutes.

2.  Rinse and drain the quinoa 4 times, and then place in a saucepan. Add 21⁄4 cups (18 fl oz/560 ml) water and a pinch of salt and bring to a boil. Reduce the heat to low, cover, and simmer until all the water is absorbed, about 15 minutes. Turn off the heat and let stand for at least 5 minutes.

3. In a small bowl, mix the yogurt and 1 tablespoon of the oil. Season to taste with salt and black pepper. Fluff the quinoa with a fork, and then mix in the remaining 1 tablespoon plus 11⁄2 teaspoons oil.

4. Divide the quinoa among warmed plates. Season the chickpea mixture to taste with salt and black pepper and spoon over the quinoa. Spoon the yogurt on top. Sprinkle with cilantro and almonds and serve right away.

Win it! 

Kristine has generously provided a book for one lucky winner. We’ll pair the book with our GF Organic Quinoa, Gluten Free Garbanzo Bean Flour, Gluten Free Rolled Oats and Gluten Free Cornmeal so you can jump right in upon winning. If you don’t win, but still want to snag a copy of the book- check out Amazon and Barnes and Noble, as well as your local bookseller. See below for how to enter.

To enter, follow the prompts below (be sure to click on the “leave a comment” to see what the secret question is, then click on “I did it”) and we’ll select one winner at random from all who enter by 11:59 pm on 11/10/13.

a Rafflecopter giveaway

Comments

LNood says:

Wow, a great giveaway! Thanks for the chance to win.

Melissa Brennan says:

This looks delicious!!!!

David Bell says:

Could always use more time

Amy M says:

The biggest challenge is squeezing in time to cook the meal and have it ready among all the varied schedules.

Mary McMullin says:

Love your products!

Catherine Griffice says:

Planning far enough ahead to have all ingredients on hand and then the time to prepare dinner!!!

J. Mancini says:

Time is always a factor with weeknight dinners, but so is making sure I have all the ingredients to make something that is worth the effort.

Jessie says:

This looks so yummy! I’d love the cookbook!!

julie says:

would love to win those healthy giveaway im a fan of gluten free product of bob’s red mill!

Christina E. says:

Looks like a great book!

Davina G. says:

This recipe looks so good! I hope I win, what a great prize! 🙂

Vikki says:

Thank you for the giveaway!

Andrea says:

Time is the biggest challenge for our house

Vikki says:

Keeping everything warm until we can all sit down.

Katelyn B. says:

Those braised carrots look delicious!

Lori C says:

Looks like a great book, Can’t wait to get my hands on a copy!

Holly W. says:

My biggest challenge getting meals on the weekends (and every night) is deciding what we can eat (must be gluten-free and organic) and what I can make with the grocery money we have available. I am also pinched for time since I’m in college part-time.

Kerri says:

GReat giveaway!

April says:

Afternoon is such a tiring time for me, so cooking dinner is never easy! Maybe we could move dinner to 9am?

ginny says:

making dinner ahead of time i take it to work with me.

Savannagal says:

The mac and cheese casserole on the cover looks great. I’d love to win the book. Thanks for the giveaway.

Just being busy. I work 8am to 7 pm on Mondays, Tuesday nights I often have meetings, and on Wednesdays we are at church activities from 4:15-8:30. I need to be better at prepping things in advance.
BTW, where can I most easily find the new GF pie crust mix? Not sure they have it here in Michigan yet….

Hi Margaret,

Our new pie mix is just starting to hit stores. It’s probably not yet available in your store. You can order it on our website and ask for your store manager to bring it in for you. It is going to be a big hit, so it should start appearing wherever you find your gluten free products currently.

Amanda P says:

Time with 3 under 3!

Kristen H. says:

As a newbie to gluten-free life, I appreciate helpful books like this that help me navigate g-free cooking. Adding it to my Christmas list!

Ray says:

Lack of time is my biggest challenge!

Martha says:

It takes some time to prepare all the ingredients and get it all ready…

Julia Henke-Hadley says:

I travel so my biggest issue is that they even eat when i am not at home 🙁

Bettina says:

The biggest challenge is getting something quick and wholesome together when we have to be back out the door less than an hour after we get in!

Nickie says:

the timing of when the hubby gets home and soccer practice

Karen DiFonzo says:

Getting the physical strength to cook my meal is a problem with all my physical challenges.

Brenda says:

Biggest challenge is to make sure I have a nutritionally balanced as well as tasty gluten free entree and sides for me as well as for my non-GF hubby.

Ginger says:

When I get home after work and getting my toddler from daycare she just wants to be held the whole time I’m trying to prep dinner. By then she’s also getting hungry which makes her cranky so the hardest thing is juggling her while I get dinner together as fast as I can.

My biggest challenge isn’t even grocery shopping or time spent cooking (usually…), it’s deciding what to make!

Mickie Riley says:

I would say the biggest challenge is our local store is small (rural area) and doesn’t carry all the products I need for some recipes. So no last minute “This sounds good. let’s try this tonight”.

Abby says:

We’re just so hungry! It’s a challenge sometimes to put together a full, nutritious meal when we want to eat within 20-30 minutes of getting home from work.

Cindy Stiefermann says:

Trying to get a healthy meal on the table in a short amount of time because it seems like my family is always on the run with so many after school activities.

Johanna F says:

The biggest challenges are lack of time, being obsessed with food and banishing the hunger as soon as possible!

Kit says:

My biggest challenge is preparing something that is tasty and healthy quickly (we are hungry when we get home!)

tim mercer says:

I wanna win!

Della Bautista says:

Getting home at 6 p.m. is already a challenge to get dinner ready by 7:30 p.m. and having to clean up afterwards.

daniela says:

My biggest challenge is getting it done within a timeframe acceptable for my sometimes impatient and hungry fiancé and also sharing a kitchen (which I have a semi kitchen extension from the main one to help keep spicy food smells from the house and allow two cooks at once feeding two different cuisines)

Kari Johnson says:

The hardest thing is getting everyone to like what is being cooked.

Renata says:

Not enough hours in the day to cook a well-balanced meal that is healthy is my biggest challenge!

Sadie B. says:

My biggest challenge is getting all of the kids to like the meal I make. One of them will be unhappy with some party of the meal.

Amy Rooks says:

I get off work at 8 pm so my biggest challenge is finding healthy meals that can made made quickly once I get home.

Lee says:

The biggest challenge is making something everyone will actually eat.

Brandon O says:

Time is definitely the biggest issue getting dinner on the table—usually made worse by having to cobble together several healthy ingredients to make a balanced dish.

Jenna R says:

Preparing something healthy within a short time-frame. Must also be gluten free!

Brandon O says:

Making food fast with a ton of ingredients to ensure a balanced meal.

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