Find the complete recipe here.
Holiday Sale!
Vedam's Gluten Free & Fabulous!
Recipes from a Southern Gay Househusband
Order before Christmas and receive a 30% discount when you use coupon code gfxmas!
Sunday, December 11, 2016
Gluten Free Upside Down Pineapple Pumpkin Pecan Coconut Swirl Cake
Find the complete recipe here.
Gluten Free Sausage Cornbread Dressing
Dressing or stuffing is a traditional
holiday side dish. In our house, the holidays would not be complete
without it, and that is why this dish was one of the first recipes that I
converted to be gluten free when I was first diagnosed. And as promised in Thursday’s post, I want to share with you how to make delicious gluten free dressing.
This recipe has been so significant to my
family and me that I chose it to be featured on my recent television
appearances. Everyone who tasted it absolutely loved it, and may I add,
none of those people have to eat gluten free. I was so very pleased when
the people at the TV stations asked if they could keep the dressing to
enjoy after my segment. I took that as quite a compliment!
Try this for yourself, and I know you
will love it also! Just remember, you can use Thursday’s bread and
cornbread recipes as the base for this recipe. I would suggest making
them a few days ahead. Make the bread and cornbread, then cube it and
place those cubes onto a cookie sheet and into a preheated 300 degree
oven, and toast them slowly. Once the desired level of brown-ness or
crispiness has been achieved, remove them from the oven, allow them to
cool completely, place them into a large ziplock bag, and place them
into the refrigerator until you are ready to create your dressing.
And remember, there are over 80 more recipes like this one in my gluten free cookbook, “Vedam’s Gluten Free & Fabulous! Recipes From A Southern Gay Househusband.”
This cookbook make a great gift for someone who has to eat gluten free,
or for those who cook for someone that is gluten free. If you are
cooking for someone this holiday that eats gluten free, get a copy for
yourself and show your love by cooking delicious gluten free food!
You can find the complete recipe here:
Gluten Free Sausage Cornbread Dressing
30% off Holiday Sale!
Use coupon code gfxmas
Order here!
Saturday, December 10, 2016
Happy Gluten Free Holidays To You!
The holidays are quickly approaching.
Many of us will soon gather around the table with family and friends,
sharing traditional dishes that have become a staple of these holiday
meals. I’m talking of course about turkey and dressing, mashed potatoes
and gravy, macaroni and cheese, all kinds of casseroles, and of course
many kinds of breads, pies, cakes and pastries. For many, these upcoming
holidays are looked forward to with great anticipation; we look forward
to the smells that waft thru the house, the taste of those traditional
dishes, and the joy of being with family and friends. However, for many
like myself, those traditional holiday dishes are like walking through a
minefield of explosives, and one wrong move (or one wrong spoonful)
could send us to spend the day in the emergency room or the bathroom. We
become excessively bloated and not from just being full, our bowels
begin to cramp for days of diarrhea, or constipation, our joints hurt to
the point that they don’t even feel like our own, and we can’t forget
about the brain fog and/or the migraine headache that could last for
days on end!
When I was first diagnosed, I thought
that I would never again enjoy those traditional dishes that I had grown
up loving, but then something kicked in: determination! Determination
not to miss out. I can honestly say, I have not found a dish that I have
not been able to recreate as a gluten free version.
Yes, you too can have rolls, the dressing, the gravy, the mac &
cheese, the many casseroles and the pies and cakes. Over the next few
days, and to help you with your holiday meals, I am going to share with
you some of my favorite gluten free versions of my favorite traditional holiday dishes. Today, I am going to share two with you - Gluten Free White Bread and Gluten Free Cornbread.
I am beginning with these two recipes because they are great by
themselves, and they are also the foundation of another favorite, Gluten Free Sausage Cornbread Dressing (which will be coming in the next few days.)
These recipes and many more are all part of my gluten free cookbook, “Vedam’s Gluten Free & Fabulous! Recipes From A Southern Gay Househusband.” Have
you considered getting your own copy, or giving this as a holiday gift?
This is a gift that will keep on giving. You can order a copy here for
yourself or a friend. I will be happy to ship it to you, or I can send
it directly to the recipient, with a note directly from you. As you
order, you will see a place to write your own message that I will
include with the cookbook.
I hope you enjoy these two recipes and
the recipes to come. As you prepare these recipes for your holiday
meals, I would love for you to take some pictures and share them with me
and others on your social media sites (and don’t forget to tag me on
them), and HAPPY HOLIDAYS TO YOU AND YOURS!
The recipe for Chef Vedam’s Gluten Free White Bread can be found here.
The recipe for Chef Vedam’s Gluten Free Cornbread can be found here.
Vedam's Gluten Free & Fabulous!
Gluten Free Cookbook
Use coupon code gfxmas for a 30% discount!
Holiday Sale!
Order Today!
Limited Quantity Available
“Vedam’s Gluten Free & Fabulous!
Recipes from a Southern Gay Househusband”
Over 80 delicious gluten free recipes!
Recipes for the Basics, Breakfast, Sides, Main Dishes & Desserts
Learn how to create your own gluten free flour blend &
How to set up a gluten free kitchen & home!
Regular Price: $40.00
On sale for 30% off when you use coupon code gfxmas
PLACE YOUR ORDER HERE
This offer expires December 25, 2016*
*Order by December 20, 2016 for delivery by Christmas
Sunday, October 16, 2016
Gluten Free “Everything But The Kitchen Sink” Chicken Salad
I have been in the mood for a good Waldorf Chicken Salad sandwich. As I have mentioned before, when I start fantasizing/thinking about a dish, my mind starts thinking about other combinations for flavors added to the original idea. Basically, you could say, I thought about Waldorf Chicken Salad on steroids, and this is what I came up with. And since I wanted a sandwich, I had to make a loaf of bread, so today, I am giving you a 2 - 4 - 1. You not only get the Gluten Free “Everything But The Kitchen Sink” Chicken Salad recipe, but I am also giving you one of the first recipes that I ever created, and a recipe that also began the creation of “Vedam’s Gluten Free & Fabulous! Recipes From A Southern Gay Househusband” - Gluten Free White Bread. Once you taste this bread, and see how it easy it is to make, you will think twice about buying another loaf of gluten free bread! So make a quick loaf of bread, let the bread cool a bit before slicing, and toast yourself two slices. Once toasted, add a dash more mayonnaise to each slice of bread, add a nice couple of leaves of fresh lettuce, your favorite cheese, another dash of salt and pepper, a generous helping of “Everything But The Kitchen Sink” Chicken Salad, and you have an incredible sandwich. You and your family are going to love this one!
Ingredients:
6 Chicken Breasts
Salt
Pepper
Olive Oil
3 Bacon Slices
1 cup Seedless Grapes (washed and cut into halves)
1/2 - 1 Sweet Onion (diced small)
1 Your Favorite Apple
1 - 2 Celery Stalks
2 - 3 Carrots (grated)
1/4 cup Almond Slivers
1/4 cup Walnuts (chopped)
1/4 cup Pecans (chopped)
2 tbsp Sweet Relish
1/2 cup Dried Mixed Berries
1/4 cup Fresh Chives (chopped)
1/4 cup Fresh Parsley (chopped)
1 tbsp Fresh Thyme (chopped)
1 tbsp Fresh Rosemary (chopped)
Juice and Zest of 1 Lemon
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Vedam’s Seasoning Blend
1/2 cup Greek Yogurt
1/2 cup Mayonnaise
1/4 cup Brown Mustard
1/4 Honey
You can find complete directions for my chicken salad and gluten free white bread here.
 |
| baked chicken and bacon |
 |
| Making the salad |
 |
| Ready to enjoy |
|
| Fresh baked gluten free bread |
 |
| Let's eat! |
Chef Vedam: Williams-Sonoma
Asheville, NC
Chef Vedam will be at Williams-Sonoma doing a Gluten Free Chef’s Demo &
a Gluten Free Bread Making Class
Gluten Free Chef’s Demo Saturday, Oct 22, 2016 12 - 4 pm
Join Chef Vedam at Williams-Sonoma, Biltmore Village, Asheville, NC on Saturday, October 22, 2016 from 12 - 4 pm for a chef’s demo just in time for Thanksgiving and Gluten Free Diet Awareness Month (November).
Chef Vedam will demonstrate how to make Gluten Free Herb Scalloped Potatoes, Roasted Brussel Sprouts, and Pumpkin Pie. When you are gluten free, pumpkin pie can seem out of the question, but not only is this gluten free, it’s also dairy free and sugar free!
Even though it is all of those things, it’s so good, you will be
amazed! This pie will compete with anyone’s traditional pumpkin pie.
Chef Vedam will also have his cookbook, “Vedam’s Gluten Free & Fabulous! Recipes From A Southern Gay Househusband,” on sale, and he will be happy to autograph a copy specifically for you or a friend (makes a perfect holiday gift).
You will not want to miss this free
event! Come by Williams-Sonoma, Biltmore Village, Asheville, NC. Stop
by, bring a friend, and taste these incredibly delicious treats just in
time for Gluten Free Diet Awareness Month and Thanksgiving!
For more information about Chef Vedam, you can visit www.ChefVedam.com
Gluten Free Bread Baking Class Sunday, October 23, 2016 10 - 12:00 pm
Breads are an integral part of any
Thanksgiving meal - incredible rolls, great cornbread for the dressing
(or by itself) - not to mention great loaf bread for those turkey
sandwiches the next day! Who doesn’t love the smell of great bread
baking in the oven, and doesn’t it get your taste buds just ready for
the big meal!
Chef Vedam will show you step by step
exactly how to make incredible breads for your holiday meal! He will
demonstrate how to make Gluten Free White Bread, Gluten Free Popovers, and Gluten Free Cornbread. These breads are great by themselves and can also be used as a base for other holiday treats!
Sign up today for only $10.00 by registering with Williams-Sonoma (828-277-3707) or Chef Vedam (678-754-2438) and $50.00 due at the time of the class.
For more information about Chef Vedam, you can visit www.ChefVedam.com
Have you ordered your copy of: “Vedam’s Gluten Free & Fabulous! Recipes From A Southern Gay Househusband”
Thursday, September 29, 2016
Gluten Free Empanadas with Mexican Side Salad
Ingredients:
1 Gluten Free Pastry Crust (makes 4 Empanadas Wrappers)
4 - 6 oz Fresh Spinach
2 Large Tomatoes
1 Avocado
2 - 4 Green Onions
1 Cucumber
1 Lime
1 tbsp Olive Oil
Salt
Pepper
2 tsp Olive Oil
10 oz Ground Beef
1/2 tsp Salt
1/2 tsp Pepper
2 tbsp Tomato Paste
1/2 tsp Vedam’s Seasoning Blend
1/2 tsp Cumin
1/2 tsp Coriander
1/2 tsp Oregano
1/4 tsp Chili Powder
2 Garlic Cloves (minced)
1 Egg
1/2 cup of water
Gluten Free Pastry Crust
Ingredients:
2 cups Gluten Free All Purpose Flour Blend
1/2 tsp Salt
1/2 tsp Xanthan Gum
1/4 tsp Baking Powder
2 sticks cold Butter, cut into small squares
1 egg
2-3 tbsp ice cold water
You can find the complete directions here.
 |
| Mexican Side Salad Makings |
 |
Gluten Free Empanada wrapper ready for filling |
 |
Empanada filling |
 |
Constructed Empanada |
 |
Gluten Free Empanada with egg wash |
 |
Gluten Free Empanada fresh out of the oven |
Have you ordered your copy of: “Vedam’s Gluten Free & Fabulous! Recipes From A Southern Gay Househusband”
test
Sunday, September 18, 2016
Gluten Free Low Carb Eggplant Parmigiana
So my next gluten free low carb recipe is Eggplant Parmigiana.
This recipe satisfies many desires: it is gluten free, vegetarian and
low carb. Yes, I could have made this same recipe more traditional and
kept it gluten free by using an egg and my gluten free homemade bread
crumbs to batter the eggplant; however, since my focus recently has been
low carb, I switched up the cooking method and a few main ingredients.
Eggplant, while it is cooking, can create
a tremendous amount of water, and I would imagine that is why
traditional recipes call for dipping the eggplant in spiced egg and
breadcrumbs, and either baking or frying it to get a crispy slice of
eggplant. So to address that issue, I decided to bake the unbreaded
eggplant, then top with cheese and continue to bake it. No breading on
the eggplant is the main reason why this is considered to be low carb,
but I also used green onions in the sauce instead of regular onions to
keep the carb count low.
Yes, this recipe calls for more spices
for the eggplant and the sauce than a traditional version; however, I
would recommend trying this version because the extra ingredients really
make this dish extra special and delicious!
Ingredients:
12 - 15 Vine Ripe Tomatoes (depending on size)
5 - 7 Green Onions
4 - 6 Garlic cloves (minced)
1 tsp Salt (more for spicing eggplant)
1 tsp Pepper (more for spicing eggplant)
1 tsp Sugar
1 tsp Vedam’s Seasoning Blend (more for spicing eggplant)
1/2 tsp Red Pepper Flakes
1 tsp Parsley Flakes
1 tsp Dried Basil
1 tsp Oregano
1/8 tsp Cinnamon
1/8 tsp Nutmeg
2 six oz. cans of Tomato Paste
1 Parmesan rind
2 small - medium Eggplants
Olive Oil
10 oz. fresh grated Parmesan (5 oz. used for topping eggplant while baking, and 5 oz. used in dish and topping.)
2 cups fresh grated Mozzarella Cheese
Find the complete cooking directions here.
 | ||
| Tomato sauce is ready! |
 |
| Spiced eggplant |
 |
| Adding parmesan cheese after roasting has begun |
 |
| Roasted eggplant with parmesan |
 |
| Roasted eggplant begins the layering |
 |
| Continue layering |
 |
| Ready for the oven |
 | |
| Fresh out of the oven! |
Best Self Atlanta
I have been nominated for “Atlanta’s Best Healthy Chef!” Please click here,
scroll down to see my nomination, vote for me, scroll down to the
bottom, and click the “VOTE” button. You can also do this every day
until September 30th.
Have you ordered your copy of: “Vedam’s Gluten Free & Fabulous!
Recipes From A Southern Gay Househusband”
Saturday, September 3, 2016
Gluten Free Low Carb Creamed Kale
As you may have noticed, I have been working on adding more health conscious dishes to my already large and growing number of Gluten Free Recipes. I have recently been focusing on Gluten Free, Low Carb Recipes. I
love creamed spinach, and I also love kale, so I thought, why not make
creamed kale! This side dish is amazing! Since I thought about this
creation, I have made it 4 or 5 times.
This morning, I even used it as a
base for an incredible omelette. So try it for yourself, and I am sure
that you will love it also. Let your imagination go, and write me and
tell me how you have used this recipe for your own family!
You can find the complete recipe on my website: www.chefvedam.com.
You can find the complete recipe on my website: www.chefvedam.com.
 |
| Bacon cooling and ready to be chopped |
 |
| Sauteing green onions |
 |
| De-vein kale |
 |
| Kale and green onions simmering |
 |
| Adding parmesan and heavy cream |
 |
| Now add the bacon to the creamed kale |
 |
| Creamed kale ready to serve |
Have you ordered your copy of: “Vedam’s Gluten Free & Fabulous! Recipes From A Southern Gay Househusband”
Sunday, August 28, 2016
Gluten Free Low Carb Pan Seared Chicken with Basil Cream Sauce
 |
| Gluten Free Low Carb Pan Seared Chicken with Basil Cream Sauce |
In my travels through the Gluten Free World, (today happens to be my gluten free anniversary; I have been gluten free for 2 years now), I have been able to master just about anything that I have tried to make. My gluten free breads, biscuits, and cakes are amazing. I have even figured out the secrets of how to make non-gooey gluten free pasta. Now, I am beginning to take gluten free foods into a whole new realm, Gluten Free Low Carb meals. This week’s gluten free recipe is
one not to be missed! It is so delicious! What makes this dish low
carb? The first is obvious, I used roasted spaghetti squash instead of
gluten free pasta. The other two are not so obvious: I used heavy cream
instead of milk, and the other happens to be using green onions instead
of regular onions. Yes, heavy cream is lower in carbohydrates than
regular milk. You see, the more the manufacturers do to the milk, i.e.,
making it 2% or skim milk, etc., changes the carb count. As the
manufacturers change the fat content, they also add sugar to make it
supposedly taste better, which raises its carbohydrate count. A cup of
heavy cream only has 3 grams of carbs compared to regular milk, 2% or
skim milk which have about 12 grams. Did you know that green onions are
considerably lower in their carb count compared to regular onions? Green
onions, sometimes called scallions, only have 1.1 grams of carbs,
compared to onions which have 10 grams of carbs. Let’s not forget about
our spaghetti squash! When you compare them to gluten free pasta, you
have lowered your carb count by approximately 14 grams, depending on the
pasta that you are using. So yes, you do not have to miss out on flavor
when going low carb, you can simply substitute other ingredients, and
have a delicious low carb meal; in this recipe, 31.9 less grams of
carbohydrates!
First, roast your spaghetti squash.
Preheat the oven to 400 degrees. Begin by slicing the spaghetti squash
in half lengthwise. Using a large spoon, remove the seeds. Drizzle the
‘meat’ side of the squash with olive oil, and sprinkle with salt and
pepper. Spray a large cookie sheet or baking dish with non-stick spray,
place the squash face down and bake for about 45 minutes, depending on
the size of the squash. You can test the doneness of the squash by
piercing the skin with a fork, and if it pierces easily it is done. My
favorite way is to simply squeeze the squash with my hand. If it
squishes easily (the whole squash is tender), then it is done! Remove
the squash from the oven, and begin preparing the rest of the meal. Once
you are ready to serve, turn the squash right side up, and using a
fork, begin to pull or shred the meat away from the skin. Now let’s
continue with the directions for the Pan Seared Chicken with Basil Cream Sauce.
 |
| Spaghetti squash ready for the oven |
 |
| Squash seasoned with olive oil, salt and pepper |
 |
| Roasted spaghetti squash |
 |
| Beginning to shred the roasted squash |
 |
| Shredded squash |
 |
| Pan seared chicken |
 |
| Roasted spaghetti squash |
 |
| Basil cream sauce |
 |
| Add chicken to basil cream sauce |
 |
| Ready to serve! |
 |
| Serve and enjoy! |
Chef Vedam’s Gluten Free Cooking Classes:
Part 3: Gluten Free Asian Cooking
Call 678-754-2438 to register…
 |
| Thai Chicken & Vegetables |
 |
| Shrimp & Basil Spring Rolls |
The series will continue on Tuesday,
8-30-16 at Williams-Sonoma The Avenue at East Cobb from 6 - 8 pm, and
Sunday, 9-4-16 at Williams-Sonoma The Mall of Georgia from 5 - 7 pm with
Gluten Free Asian Cooking.
This segment, Chef Vedam will show you how to do Thai Chicken & Vegetables, and Shrimp & Basil Spring Rolls.
Eating gluten free in your favorite Asian restaurant can
be challenging simply because so many of the sauces naturally contain
gluten. My suggestion? Learn how to cook it yourself, and customize it
just the way you like it!
Each culinary adventure only costs $10 to register and $50 due at the
time of the class. Call 678-754-2438 or your Williams-Sonoma store to
reserve your spot!
Have you ordered your copy of:
“Vedam’s Gluten Free & Fabulous! Recipes From A Southern Gay Househusband”
Subscribe to:
Posts (Atom)