Everyday Gluten-Free Slow Cooking Giveaway

A couple of years ago, I bought my sister a slow cooker for Christmas. Being a mom of young kids, I thought this would be a helpful tool to have in the kitchen. It took her close to a year to finally take it out of the box and now she uses it all the time. Fast forward to this past Christmas when I bought my mom a slow cooker. Guess what? She also left it in the box for a couple of months. Once she opened it, Momma realized how easy it is to throw together a delicious meal in a slow cooker. Now, I am the only one in my family without a slow cooker but my birthday is just around the corner. Hint hint, sis and mom!

Although I don't have a slow cooker (yet), I do appreciate a new cookbook. The other day, I was sent Everyday Gluten-Free Slow Cooking by Kimberly Mayone and Kitty Broihier, MS, RD. This is a lovely, hardcover cookbook full of more than 140 gluten-free slow cooker recipes. Kimberly and Kitty are cookbook authors and moms "who saw a need to combine gluten-free recipes with the slow cooking method in order to help people simplify their cooking lives and still produce great tasting food for themselves and their families."

From what my mom and sister tell me, the slow cooker is all about ease and one-pot cooking. As a fellow Celiac, this book will be perfect for my sister and her gluten-free family. I can't wait to come over for dinner!



Want to win your own copy? Just leave a comment below with your email address and I will choose a winner on April 4th. 


Check out a recipe from this new Everyday Gluten-Free Slow Cooking cookbook.

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
2½ 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)
½ teaspoon kosher salt
½ 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.