Gluten Free Island Ribs Perfect for Your July 4th BBQ

Gluten Free Island Ribs with boiled corn, baked okra fries & sweet potatoes

Barbeque Ribs is one of our favorite summer time dishes, and I am always looking for different ways to prepare them, as well as new flavor combinations. You see, many barbeque sauces and/or the spices that are used to make them are not gluten free, so I simply make my own. I do have a traditional barbeque sauce in my cookbook, Vedam’s Gluten Free & Fabulous! Recipes From A Southern Gay Househusband. That recipe is a traditional, Southern recipe that is perfectly balanced with brown sugar and molasses for sweetness, and vinegar and Worcestershire sauce and Sriracha for heat.

This combination for this recipe came about because I wanted more of an ‘island’ flair. I paired onions, red and orange bell peppers, garlic, mango and coconut palm sugar together to create an amazing ‘island’-inspired flavor combination that was a hit! Since I had not yet prepared my grill for summer time activity, but was eager to give it a try, I prepared this on the stovetop, and it was truly amazing. Can’t wait to give this a try on the grill, and when I do, I will update this entry at that time. Even though I did this with pork country style ribs, I am quite sure that the Bar-B-Que recipe would work really well on chicken, beef, fish or shrimp, and as I give those a try, I will also keep you informed of that as well.

Ingredients and complete directions are at chefvedam.com

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Gluten Free Delicious & Divine Beef Stroganoff

July of last year, I created “Gluten Free Stroganoff Lite” because at that time, Mom was on a very restrictive diet. Now, some of those restrictions have been lifted, and I have been craving those flavors again (since I haven’t had anything like this since last summer). This version takes the classic recipe and steps it up a bit with Marsala wine, Dijon mustard and a little pat of butter for that little extra bit of creaminess.

Yes, Stroganoff is typically served with egg noodles or sometimes pasta, and if that is what you are wanting, make sure you use or make your own gluten free pasta/noodles. Tonight, I really didn’t feel like a pasta dish so, I decided to do this on a bed of mashed potatoes. May I say, “DAMN, it was GREAT!” If you are wanting a rich and delicious, feel-good dinner that is very easy and quick to put together, the Gluten Free Delicious & Divine Beef Stroganoff is for you!

You can find the complete recipe here. 

Ready to be plated and served

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Upcoming Gluten Free Cooking Classes by Chef Vedam

After Work… Easy Meals,

And They’re Gluten Free!

Gluten Free Cooking Classes:

“After Work… Easy Meals, And They’re Gluten Free!”

A 4 Part Gluten Free Cooking Series

 

Gluten Free Personal Chef & cookbook author, Chef Vedam is going to show you how to cook balanced and nutritious gluten free meals in his 4 part cooking class series,

“After Work… Easy Meals, And They’re Gluten Free!”

The series will begin Tuesday, March 14, 2017 from 6:00 - 8:00 pm and will be every other Tuesday night after that. 

 For information or to register, call Chef Vedam at 678-754-2438.

Chef Vedam will show you how to put together a complete, easy, balanced and nutritious meal from start to finish within 30 - 45 minutes. Take an individual class or sign up for the whole series and receive a free copy of  “Vedam’s Gluten Free & Fabulous!” 

Class fee per class is $60.00 ($10 registration fee paid to Williams-Sonoma & $50 fee paid to Chef Vedam). You must register for the class by Sunday, March 12th, or the Sunday before each Tuesday evening’s class. For information or to register, call Chef Vedam at 678-754-2438. 

Vegetarian Black Bean Pasta

The series begins with an incredibly delicious, nutritious, and vegetarian meal. This meal combines tomatoes, baby bello mushrooms, onions, black beans, garlic and fresh herbs. Even non-vegetarians love this meal! You will also learn the secret of cooking perfect al dente gluten free pasta! Tuesday, March 14 from 6 - 8 pm

 Spatchcock Roasted Chicken & Vegetables

Roasting a chicken can be quite time consuming, but not with this method! Learn how to cut your time almost in half, and end up with a perfectly roasted chicken and vegetables. This one pot wonder will be one of your family’s favorites! Tuesday, March 28 from 6 - 8 pm.

 Low Carb Pan Seared Chicken Wings & Salad

Who doesn’t love chicken wings? This low carb chicken wing recipe is not only fast and delicious, but it can also be a basis for your favorite chicken wing variations. You will also learn how to make a rich and creamy, dairy-free dressing, and also the perfect dipping sauce for your wings! Tuesday, April 11 from 6 - 8 pm.

 Chicken Kale Pesto

A new and nutritious version of an old favorite: Pesto! Yes, kale pesto; it’s quick, it’s easy, and so good for you! Also learn a quick and easy method for pan searing your favorite chicken pieces, and the secret of cooking al dente gluten free pasta. Add some fresh grated parmesan, and you have a meal that everyone will love! Tuesday, April 25 from 6 - 8 pm.

 

 

The “Ana Christina” Gluten Free Prosecco Fried Chicken & Cornmeal Waffle

The Ana Christina

The “Ana Christina”

Gluten Free Prosecco Fried Chicken & Cornmeal Waffle with Prosecco Mimosa Maple Glaze

I am so excited about this gluten free recipe for numerous reasons. One reason is because it takes a delicious tried and true gluten free recipe that I posted previously (Best Ever Crispy Crust Gluten Free Fried Chicken) and puts a new spin on it. The second reason: ever since I ate my first chicken and waffles, I was in love, and again, it’s a new spin on something that I love. And last but not least, and also the most important reason…

A few months ago, I met a beautiful woman named Ana Christina. She is the host of a show called “The Dish,” a noon day show in Augusta, Georgia. I had a segment on her show prior to Thanksgiving, showing how to prepare Gluten Free Sausage Cornbread Dressing. We recently talked about doing another segment, and she asked me to come up with a dish that we could do a wine pairing to go along with my recipe. It got my creative juices flowing, and this is the dish that I created for her. 

As I said, this dish was inspired partially by my Best Ever Crispy Crust Gluten Free Fried Chicken, which uses club soda in the batter. The club soda makes the crust so light, and ever so crunchy, so I took that concept, and altered it for this recipe. I have always loved Prosecco, an Italian champagne, and I thought the Prosecco could be used in place of the club soda. I tried it, and it turned the Best Ever Crispy Crust Fried Chicken into “Heavenly Fried Chicken!” Yes, the Prosecco did exactly what I thought it would do; it acted the same way as the club soda, but the Prosecco gave the batter an extra zing of delicious flavor!

Then comes the cornmeal waffle… I love a cornmeal waffle. Hell, I LOVE waffles of all kinds, but something about the savory flavor of a cornmeal waffle just rocks my boat. In this recipe, I also used the Prosecco in place of the buttermilk. Again, the Prosecco adds an extra zing of delicious flavor, and it also make the waffle so very fluffy!

Then I used the Prosecco as a base for the glaze. Since Prosecco is often used for Mimosas, I knew that the flavors would be an incredible glaze over the chicken and waffle; it is sweet, but not too sweet; it is also savory, and yet so enhancing to all the flavor combinations! Also, before reducing this mixture for the glaze, I also removed a portion of it to be used as the dressing for the salad. Yes, I thought a small mixed green salad was a perfect side for this dish, and it sure was! 

Yes, when looking at this recipe, there are a lot of steps; however, the steps are so simple, and many of them can be done the day before (those are noted in the directions of this recipe). I would suggest getting more than one bottle of Prosecco, one for the recipe, and one to enjoy as you take your time creating this masterpiece of deliciousness! So, I may I introduce you to the “Ana Christina,” a dish named after a beautiful woman and friend! 

Ingredients:

3 large Chicken Breast (cut into half lengthwise)

1 tsp Salt

1 tsp Pepper

1 tsp Vedam’s Seasoning Blend

2 tsp Vedam’s Chicken Seasoning Blend

1/4 cup Gluten Free All Purpose Flour Blend

Prosecco Mimosa Maple Glaze:

3/4 cup Prosecco

3/4 cup Orange Juice

3/4 cup Balsamic Vinegar

1 cup Maple Syrup

Prosecco Mimosa Maple Dressing:

1/2 cup Prosecco Mimosa Maple Glaze

1/2 cup Olive Oil

1/2 tsp Salt

1/2 tsp Pepper

1/2 tsp Vedam’s Seasoning Blend

1/2 tsp Dried Basil

1/2 tsp Dried Oregano

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

Batter For Frying Chicken:

1/2 cup Gluten Free All Purpose Flour Blend

1/2 cup Cornstarch

1/2 tsp Salt

1/2 tsp Pepper

1 tsp Vedam’s Seasoning Blend

1 tsp Vedam’s Chicken Seasoning Blend

1 cup Prosecco

Blended/ Canola or Peanut Oil for frying

Prosecco Cornmeal Waffle:

1 cup Gluten Free All Purpose Flour Blend

1 cup Gluten Free Cornmeal or Cornflour

4 tbsp Sugar

1 1/4 tbsp Baking Powder

3/4 tsp Salt

1 tsp Xanthan Gum

3 Eggs (Beaten)

1 cup Prosecco

You can find the complete directions here.

 

 

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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

 
 

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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.

Holiday Sale! 

Vedam's Gluten Free & Fabulous!

Gluten Free Cookbook 

 

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“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!

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*Order by December 20, 2016 for delivery by Christmas

Gluten Free Empanadas with Mexican Side Salad

Nirish loves just about any kind of Mexican food, and I love cooking it for him! Making this dish takes a little time since I have not been able to find gluten free empanada wrappers, and I have to start from scratch by making the pastry crust. That being said, I have made this pastry crust so often that it really doesn’t seem difficult for me. I have found gluten free pastry crust (or pie crust), but I have not tried it yet, so I don’t know how it is. I know how good mine is, so I just go with that! Actually making the empanada filling and salad is quite simple, and this meal is so delicious! Try it for yourself and let me know how it turns out for you!

Ingredients:

1 Gluten Free Pastry Crust (makes 4 Empanadas Wrappers)

Gluten Free All Purpose Flour Blend

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

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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.

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Recipes From A Southern Gay Househusband”

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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!

 

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