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

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Meatless Mondays, Recipes

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.

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About The Author
Cassidy Stockton Google: Cassidy Stockton
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99 Responses to “Weeknight Gluten Free {Giveaway} + Braised Carrots and Chickpeas with Yogurt Topping”

  1. 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.

  2. 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.

  3. 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.

  4. 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!

  5. 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!

  6. 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.

  7. 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”.

  8. 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.

  9. Cindy Stiefermann

    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.

  10. 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.

  11. 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)

  12. 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.

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

  14. 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.

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