Gluten-Free Fried Cod with Oven Roasted Brussels Sprouts

The wait is over.  Here’s how you make gluten-free fried cod.  The gluten-free calamari recipe inspired me to make this dish, but I went in a different direction with the dredge to get a crispier crust.  I ground gluten-free rice chex cereal into a powder, combined it with gluten-free flour in a 1:1 ratio and seasoned the mixture with salt.   Then, I soaked half a pound of cod in a buttermilk and egg base, ran it through the dredge and fried it for six minutes on each side.

I went with roasted brussels sprouts as an accompaniment to the fish.  Normally when I make brussels sprouts, I saute them in olive oil and garlic on the stove top, but I went in a different direction for this dish because I wanted to free up stove space. has a pretty basic recipe for oven roasted brussels sprouts.

Here’s the final product:

The fish was delicious!  The cereal gave the crust a nice crisp.  I’ll definitely be using ground up rice chex as gluten-free “bread crumbs” in the future.  The accompaniment fell flat.  The brussels sprouts were soggy because the cooking time for the recipe is about 15 minutes too long.  I’ll stick to sauteing them from here on out.

Up next: gluten-free goat cheese bruschetta pizza with a nut-free lemon pesto.


Gluten-Free Fried Calamari with Avocado Aioli

I was in the mood for something different for dinner, so my wife and I decided to make gluten-free fried calamari.  Gluten Free Easily has a pretty basic recipe that I was able to use with slight modification.  I added cayenne pepper to the dredge and used a buttermilk and egg mixture to get the dredge to stick to the calamari.

The recipe also inspired me to make my own avocado aioli.  I used 1 avocado, 1 fire-roasted poblano pepper, the juice of two lemons, 5 cloves of garlic and 1 single-serving size container of plain greek yogurt to make the aioli.  I combined all the ingredients in a Vitamix and seasoned with salt and pepper to make the aioli.

The final product:

Squid is surprisingly difficult to cook with.  It took me a few tries before I was able to get the calamari cooked right.  After I perfected my technique, the calamari was delicious.  The avocado aioli was also tasty.  I wanted to use serrano peppers but they were all out at the store so I substituted a poblano pepper.  The next time I make it, I’ll use a few serrano peppers instead.

For my next post I’ll be trying to make gluten-free fried fish using a rice-based cereal and flour dredge with roasted garlic and brussel sprouts.

Finally, my wife wanted to make sure I let everyone know that this recipe would have been a total disaster if she didn’t step in and help me dredge the calamari and prep the aioli.

Fat-Free Kale and Sweet Potato Soup

One of the local food magazines in Baltimore recently spotlighted some of the healthier meals offered at local restaurants.  One of them, kale and sweet potato soup, caught my eye and I decided to give it a try for dinner this week.  I found a nice base recipe at

I used all the ingredients required in the recipe but upped the cayenne and garlic to 1 teaspoon and 5 cloves of garlic, respectively, and cut the water to about a cup and a half to get a thicker soup.  I also decided to puree the simmered sweet potatoes before adding the kale to make the soup a little smoother in texture.

Here’s a look at the final product:

The soup was really delicious and the increased cayenne and garlic gave it a nice kick.  The left-over soup the next night was not as good because the kale took on a swampy texture overnight.  In the future I’d probably cook the kale fresh each night for the soup.

Roasted Fennel and Red Onion with Lemon Garlic Tilapia

I decided to cook with fennel for the first time the other day.  I’ve never tried it but it’s always showing up on all the different cooking shows I watch.  I found an easy-ish recipe on and decided to use it with some slight variation.  I lowered the cooking temp. to 375 C and upped the cooking time to 30 minutes.  I found that the longer you cook the fennel, the more you mellow out the anise flavor.  I also skipped the butter.  I think olive oil by itself gives the roasted vegetables a nice kick in flavor.

Adjusting the roasting temp. to 375 C also means you can cook the tilapia at the same time as the fennel and red onion.  I found a nice recipe on and tweaked it to my liking.  I skipped the butter and used olive oil instead to make the recipe a little healthier and opted out of the parsley because I didn’t want to detract from the lemon flavor.  After coating the top side of the tilapia with 1 tsp of olive oil and the juice of half a lemon, I seasoned the fillet with salt and pepper and topped it with garlic and lemon slices.  Here’s what it looked like:

The recipe calls for roasting the tilapia for 30 minutes, but I was worried this would dry out all my hard work.  I decided to cook the fillet for 20 minutes and used aluminum foil to completely seal the fillet in a pouch, ensuring it would stay moist.

The recipe turned out great.  The fish was perfectly cooked and it paired perfectly with the roasted veggies.  If I do this recipe again, I’d use a bit more garlic with the fish and add a third veggie, something like butternut squash, to give the veggies a different texture.  I’ll definitely be cooking with fennel again.

Here’s a picture of the final product:

Why Blog?

I’ve started a blog to share my newly discovered love of cooking with friends, family and the random passerby.  Most of the recipes you see in here will be either pescatarian or vegetarian.  My wife and I also try to stick to a gluten-free diet.  I’ll throw in a few of those recipes as well and some reviews of the various GF products we try.

I won’t just be blogging about food and recipes though.  I’m passionate about many things.  I’ll share my thoughts about what it’s like living in Baltimore.  I’ll also subject you to posts about my puppy Stella.  She’s an adorable mutt but can also be quite the handful.  This blog wouldn’t be complete if I didn’t include some postings about my favorite sports teams.  I’m a big Jets, Caps, Yankees and Syracuse University Football and Basketball fan.

Thanks for stopping by.  I hope you enjoy what I have to say.