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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. My husband, daughter and I all keep separate schedules, so it is difficult to coordinate times when we can all meet together for a meal. Sometimes it means reheating dinner or eating at an earlier time. So… my main problem is a predictable schedule ;)

  2. My biggest challenge is finding meals that everyone will eat! I have a ‘meat eater’, a ‘leaf eater’, a ‘eat everything in sight eater’ and me…a ‘Gluten-free eater’ that sit at the table for meals…It’s a challenge feeding such a variety. Help! :)

    • i slip things into the things mine like. i also replaced their pizza crust with the gf crust mix and they actually ate it!! i hide corn in their mac n cheese and sometimes slip them rice noodles or greens in their dishes too. flax seed bread is a wonderful thing for everyone if you add in the right amount of savory sprouts.

  3. christina rightmer

    I find I have fewer stomach issues when have gluten free meals and causes less pain and bloating. I want to cook more gluten free but I am also clueless in making it. I want to eat healthier for myself and share the gift with my son too.

  4. Whoops didnt read the question…

    My biggest problem is that I get home late from work and then don’t really feel like making dinner or eating that late. I usually just take something in tupperware to work and eat it before I get home.

  5. My three toddler never give me enough time to cook during the week! I have to cook enough to last all week on the weekends when hubby is home to play with kids.

  6. To make a quick,gf,vegan dish…Very often I cook everything from scratch and its time consuming. Would be lovely to have few quick recipes.

  7. My biggest challenge is getting used to be a new mom and cooking full meals. Wholesome healthy meals are time consuming and with a new baby is hard to cook.

  8. The hardest part of getting Dinner on the table is figuring out what type of dish the entire family will like while eating something other than same old dishes.

  9. Like most people, I struggle with having enough time to do things the “real-food-from-scratch” way. And we are gluten-, sugar-, legume-free, so that compounds the problem.

  10. I think my biggest challenge is the fact that GF is so expensive and I have a husband and 15 year old son with a hearty appetite so making a dinner that is GF for all of us can be a little overwhelming when I head to the grocery store.

  11. My biggest challenge is getting dinner going in time for it to be on the table. I make dinner from scratch and often don’t start it early enough.

  12. We are just going gluten free (already egg-free) and try to cook from scratch. Trying not to be overwhelmed by this new challenge!

  13. I honestly, my biggest challenge is a lack of creativity. I don’t want to make the same boring stuff over and over. So instead I’ll do nothing special or eat out. Which means I’m really just doing the same thing…again.

  14. My biggest challenge with dinner is time. I don’t always get the uninterrupted time in the kitchen that I need which leaves me racing against the clock.

  15. I’d love to win this for my daughter! Her husband is gluten intolerant, she works part-time, plus she’s the mother of identical twin boys born this past April! She needs a good place to start…..

  16. My biggest challenge with getting dinner on the table on a weeknight is remembering to prepare the ingredients early enough that I’m not feeding my wife and kids too close to bed time.

  17. I’m not very imaginative when it comes to cooking. I appreciate any and all cookbooks that can help to inspire me!

  18. Weeknight dinners tend to be later for us because cooking from scratch and/or fresh takes a lot of time. When the day is filled with running kids or caring for elderly and sick parents, there is often not much time before the dinner hour. We are adamant about our health, so we often offer snacks as we wait.

  19. The classic answer of time! I manage it, but making something healthy for *me* and happy making for my family is not always so easy! It sure is important, though.

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