Weeknight Gluten Free Cookbook Review and Giveaway

Weeknight Gluten Free Cookbook Review and Giveaway

This is a beautiful cookbook. The photography is amazing. I love a cookbook with good photos. It is full of such interesting recipes that I had a hard time deciding what recipes I wanted to try. I decided to stick with recipes I know I could use on a regular basis so I tried the Spaghetti with Heirloom Tomatoes, Olives and Herbs, the Quinoa Tabbouleh salad, Roasted Fish with Lemon-Almond Bread Crumbs and the Socca flat bread (something I’ve never had before). I was super excited to use produce from my garden. Below are freshly picked cherry tomatoes and rosemary.

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Fresh tomatoes and rosemary from my garden!

First, I made the pasta dish. I thought the colors of the ingredients were so beautiful (see below). I love all the flavors of this dish…heirloom tomatoes, shallots, Kalamata olives, balsamic vinegar (I opted to use golden balsamic), olive oil (I used my favorite brand, Stonehouse) and herbs (I used fresh basil from my garden and thyme).

GFweeknights8In choosing the spaghetti pasta for this recipe, I preferred to use a sturdy GF pasta that would not become starchy and mushy so I opted for Andean’s Dream rice and quinoa blend. As you can see below, it held up beautifully. This dish was amazing and perfect for a light summer lunch.

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Next I moved on to the Roasted Fish with Lemon-Almond Bread Crumbs. Below, I am making the bread crumbs in my beloved Cuisinart food processor that I’ve had for ten years. A must in every kitchen, I think. For years I bought cheap food processors that I had to replace every year. This one has lasted ten. I used Udi’s multi-grain bread. It worked beautifully.

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Making bread crumbs using Udi’s GF multi-grain bread

The bread crumb mixture that you place on top of the fish contains GF bread crumbs, almonds, finely minced green onions and lemon zest. It was super easy to prepare and a welcome addition to my meal plan. Next time around, I will add more lemon zest though. I used wild caught hake loins for this recipe. Below I am using my favorite citrus zester.

I love this zester from Sur la Table. It allows you to zest and measure.

I love this zester from Sur la Table. It allows you to zest and measure.

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The fish right out of the oven.

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Roasted Hake with Lemon-Almond Bread Crumbs, page 69

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Quinoa Tabbouleh, page 55

The next dish I tried was the Quinoa Tabbouleh. This was another fabulous meal. I tried this salad with and without the feta cheese recommended and it was great both ways. I am always looking for easy but tasty dishes to take to group events and I will definitively make this one for my next social event. Quinoa is a complete protein so it’s an awesome choice for vegans.

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Whisking the chickpea flour, rosemary and olive oil for the socca flat bread.

I then moved on to the socca flat bread. This recipe intrigued me. It is a naturally gluten-free flat bread popular in Provence. You can fix it either crispy or soft. I opted for crispy. The ingredients and preparation are super easy. My oven messed up during the preparation though. When it was supposed to be “broiling” it defaulted to bake. I caught it in enough time that it wasn’t a total failure but I think it would have looked better if my oven would have cooperated. The ingredients include certified GF chickpea flour, fresh rosemary, olive oil, salt and pepper. It was delicious!!

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Crispy socca, recipe page 26

This cookbook is a great choice for “foodies” and is a must, not only for your cookbook shelf, but on the coffee table in your living room (it’s that beautiful)…that is when you’re not using it. 😉

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To win a copy of this beautiful cookbook, make a comment on this post, sign up to follow my blog and Kristine Kidd’s (if you are not already), follow us on Facebook or Twitter (which ever you prefer) and then email me at kim@thrivinggf.com to let me know you’ve completed the process.

Here is a link to all of Kristine Kidd’s info: Kristine Kidd

Here is my Facebook and Twitter. Good luck and happy GF cooking!

13 Comments

  1. This cookbook looks amazing! I am new to the gluten-free lifestyle and having some delicious recipes at hand would be delightful. 🙂

  2. What an appetizing cover! This book looks like it has many good and healthy recipes.
    I just came back from a month long vacation (driving) and had a very difficult time finding food to eat. I will have to re-think how I travel for sure and am thinking about a small fridge to travel with in my car. I survived on Kind bars, rice (any Chinese restaurant) and vegetables, with Tofu and a few restaurants actually had GF menus. But, being a GF, non-Soy, Dairy, vegetarian who eats some fish was extremely challenging

    • Yes, I agree. We are Gluten, dairy, egg, color dye and soy free. It’s a real challenge. I love your idea about the car fridge. My mother had one years ago.
      Kim

  3. This looks like a great cookbook

  4. I can’t wait till I get moved so I can cook all these delicious recipes to my heart’s content.

    Am going to try the fish crumbs with my own additions, too.

    The cookbook is a must. Thank you, Kim.

    Cheers, Carrole

  5. I love your photos Kim! And the tips like your favorite zester…very helpful! The book sounds great as you liked it and said it has great pictures!

    • Thanks, Laura. I have a lot of fun doing it. I am a little obsessed with gadgets. I used to work for a kitchen gadget company. :0

  6. This sounds like a healthy cookbook even if you weren’t following a gluten-free diet. Fresh ingredients, high in nutrients, always makes great food!

  7. Just tried Cybele’s oatmeal raisin cookies and I have never had a better cookie since going gluten free 4 years ago!!!

  8. I just like the valuable info you provide on your articles. I will bookmark your weblog and test again here frequently. I am slightly certain I’ll be told plenty of new stuff right here! Good luck for the next!

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