Everyday Gluten-Free Slow Cooking
Everyday Gluten-Free Slow Cooking
More than 140 Delicious Recipes
by Kimberly Mayone and Kitty Broihier, MS, RD
Sterling
March 6, 2012
$22.95/Hardcover
ISBN-13: 978-1402785535
Contact: Blanca Oliviery
646.688.2548
boliviery@sterlingpublishing.com
Home cooks often rely on their slow cookers to simplify mealtime, and this doesn’t have to change once they start eating gluten-free. Whether you’re just beginning a gluten-free diet or have been following one for years, this cookbook is perfect for you. It’s packed with budget-friendly, flavorful slow cooker solutions for breakfast, lunch, and dinner.
Mayone and Broihier offer 140 fabulous recipes ranging from delicious family-friendly meals to fun party food to great brown-bag snacks. These imaginative, yet easy recipes incorporate fresh vegetables, whole grains, and everyday grocery store items. And because many people follow a gluten- and dairy-free diet, there are over 100 clearly marked recipes that are either dairy-free or can be easily prepared dairy-free with a few simple substitutions. A comprehensive vegetarian chapter and a chapter with non-slow cooked sides such as Curried Broccoli Slaw and Green Beans Almondine are also included.
Whether it’s Texas BBQ Brisket, Greek Chicken with Tomatoes, Rice, Feta, and Olives or Vanilla Poached Pears, you’ll find plenty of recipes to tempt, nourish, and delight everyone at your table.
About the Authors
KIMBERLY MAYONE is a published cookbook author and owner of WOW Delicious™, a company that works with clients to develop recipes to their specifications. She is also a regular contributor to Fresh Magazine, has written for Health magazine, is the editor of Flavorista.com, and is the co-author of the bestseller, The Everyday Low-Carb Slow Cooker Cookbook and The Big Book of Low-Carb. She lives in South Portland, Maine with her husband and three children.
KITTY BROIHIER, MS, RD is a published cookbook author and owner of NutriComm Inc., a food and nutrition communications consulting company serving food companies and public relations firms. Previously on the editorial staff at Good Housekeeping magazine, she has written many magazine articles and contributes regularly to a variety of national and regional publications. Broihier is a member of the American Dietetic Association and currently serves as the president of the Maine Dietetic Association. She is the co-author of the bestseller, The Everyday Low-Carb Slow Cooker Cookbook, as well as The Everything Vitamins, Minerals, and Nutritional Supplements Book, Everyday Low-Carb Desserts, and The Big Book of Low-Carb. She resides in South Portland, Maine with her two children.
Visit Mayone and Broihier at www.glutenfreeslowcooking.com.
Sample Recipes
Quinoa and Bean Chili
Serves 6 (about 1 ½ cups each)
Red quinoa and red kidney beans provide the protein in this meat-free chili, and ground chipotle chilies, fresh jalapeños, and paprika provide the spice. Even meat lovers will be happy with this substantial chili. Serve it with corn chips or homemade cornbread (page 188). This recipe freezes and reheats well.
Ingredients
1 cup red quinoa
2 (15.5-ounce) cans red kidney beans
2 (14.5-ounce) can diced tomatoes
2 1/2 cups water
1 medium onion, finely chopped
1 green or red bell pepper, finely chopped
1 jalapeño, seeded and minced, or more to taste
1 bay leaf
2 tablespoons finely chopped sun-dried tomatoes
2 tablespoons olive oil
1 tablespoon tomato paste
1 tablespoon vegetable bouillon (such as Organic Better than Bouillon®)
1 tablespoon lemon juice or lime juice
1 tablespoon honey
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon ground chipotle powder
1 teaspoon paprika (smoked or sweet)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Directions:
1. Stir together all ingredients in the slow cooker crock. Cover and cook 8–10 hours on LOW (or 4–5 hours on HIGH).
2. Remove bay leaf and stir well before serving.
Dairy-Free
Moroccan Chicken with Potatoes and Carrots
Makes 4 servings
This tender chicken recipe, heady with Moroccan spices like turmeric and ginger, is finished with a lemony sauce studded with olives and raisins.
Ingredients
1/3 cup water
1 tablespoon olive oil
1 tablespoon grated fresh ginger
2 teaspoons chicken bouillon (such as Organic Better than Bouillon®)
2 teaspoon minced garlic
1 1/2 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/4 teaspoon ground coriander
¹⁄8 teaspoon ground cinnamon
pinch cayenne pepper, more to taste
2 pounds boneless, skinless chicken thighs, trimmed of fat
4 medium red potatoes, halved
3 carrots, peeled, halved lengthwise, and cut into ½-inch pieces
1 medium onion, chopped
1/3 cup golden raisins
1/3 cup sliced salad olives, drained
1 lemon, thinly sliced
3 tablespoons finely chopped cilantro or mint leaves
1/3 cup Greek-style yogurt or sour cream (optional garnish)
Directions:
1. Stir together the water, oil, ginger, bouillon, garlic, cumin, turmeric, thyme, salt, pepper, coriander, cinnamon, and cayenne pepper in a medium mixing bowl. Add 3 tablespoons of the mixture to the slow cooker crock. Add the chicken to the remaining spice mixture in the bowl and toss well to coat chicken with the seasonings.
2. Layer the vegetables in the crock, starting with the potatoes on the bottom and ending with the onion. Sprinkle the raisins over the onion. Top the vegetables with the chicken, scraping any remaining seasonings onto the chicken. Sprinkle the olives over the chicken, and arrange the lemon slices over all. Do not stir.
3. Cover and cook 8 hours on LOW (or 4 hours on HIGH). Using tongs, transfer the lemon slices to a small bowl. Using a fork, gently press the juice out of the lemons and add the juice back to the crock (discard the lemon slices).
4. Using a slotted spoon, divide potatoes and chicken between plates. Give the sauce a good stir and divide it between the plates, ladling it over the chicken. Garnish each plate with cilantro or mint and a dollop of yogurt, if desired.
Dairy-Free Variation: Omit the yogurt.
These recipes may be reproduced with the following credit:
Recipes from Everyday Gluten-Free Slow Cooking by Kimberly Mayone and Kitty Broihier (Sterling; March 6, 2012; $22.95/Hardcover; ISBN-13: 978-1402785535). www.sterlingpublishing.com.
