Baked Alaskan Cod

Baked Alaskian Cod

Baked Alaskan Cod

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.


Wild Caught Alaskan Cod, thawed, cut in 4" to 5" pieces
1/2 stick of butter, melted
5 to 6 lemon slices
1/2 187ml bottle White Zinfandel wine
1/2 medium white onion, sliced
1 to 2 tablespoons minced garlic
Olive Oil
Salt & Pepper
Granulated garlic (Penzey's)
Granulated onion (Penzey's)
Smoked paprika (Penzey's)
Tuscan Sunset (Penzey's) (optional)


Preheat oven to 350.

Place lemon & onion slices, and minced garlic in bottom of 9 x 13 glass pan.
Pour in 1/2 bottle of wine and melted butter.
Season mixture with pepper, and a pinch of salt.

Drizzle each side of cod with olive oil. Season each side of cod with salt, pepper, granulated garlic, granulated onion, smoked paprika, and a sprinkle of Tuscan Sunset.

Place seasoned fish in pan and cover with foil and place in oven.

After 30 minutes, uncover fish and return for another 10 - 15 minutes. Fish will flake apart.

Spoon liquid over the top of fish and squeeze of fresh lemon after plating. The liquid is also great poured over rice

Aneh's Awesome Turkey

Original Recipe by: Aneh Mundi
Submitted by Al (with slight modifications)

Shortly after going gluten-free [in 2003], Peggy & I took a gluten-free holiday cooking class from food scientist extraordinaire Aneh Mundi. She went through an entire holiday feast. Lots of great recipes. To this day, we still use Aneh's blend of seasonings when we make turkey and turkey broth. We keep a jar of it on our “Wheel-O-Spices”.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.


1 fresh or frozen turkey 10 to 13 lbs
2 tbs Black ground pepper (Penzey's)
2 tbs Salt
2 tbs dried basil (Penzey's)
1 tbs white pepper (Penzey's)
1 tbs ground coriander (Penzey's)
2 tsb dried orange peel (Penzey's)
Extra virgin olive oil (optional)
1 medium/large onion, rough chopped
1 celery stalk, rough chopped
¼ lemon, chopped (optional)

Note: Before you start working with the turkey, set some of the seasoning aside for use in the gravy or for future turkeys. It has the potential to get contaminated with raw turkey.


Remove giblets from turkey and set aside for broth.
Combine seasonings in a bowl – mix well.
Place turkey in cooking bag (optional)
Drizzle & rub olive oil over entire turkey.
Sprinkle and rub seasoning mix inside, outside, and under the skin.
Stuff cavity with onion, celery, and lemon.
Place bagged turkey in a roasting pan
Roast turkey at 325 for 3 to 3 ½ hours – until juices run clear or internal breast temperature reaches 161 or 162. Remove turkey from the oven, let it rest. The temperature will continue rise. Carry-over cooking will take you to the food safe number of 165.
Drain drippings from bag into large bowl. Strain into large pan for making gravy.

Gravy Ingredients:

Turkey drippings
4 – 8 tbs Gluten-Free Sweet Rice Flour (Bob's Red Mill)
A few pinches of Aneh's Turkey Seasoning

Gravy directions:

Heat drippings in pan on medium-high heat.
Add a few pinches of turkey seasoning to taste.
Make a slurry 3 – 4 tbs of Sweet Rice Flour and a teaspoon or so of cold water. Mix until no lumps.
Whisk in slurry as drippings begin to heat up and start to boil. This when gravy will start to thicken. Keep adding slurry until gravy is the consistency you desire.

Seasoned Vegetable Medley with Shrimp

Seasoned Vegetable Medley with Sauteed Shrimp

This veggie dish has become a favorite in our house. I make a large batch so I can have left overs. I like to make an omelet with these veggies.

This dish is all about timing. You don't want the shrimp to get done first and get cold. You don't want to leave the veggies in the pan waiting for the shrimp to get done.

The veggies will cook at different rates; you can help adjust for that by paying attention to piece size. Cauliflower and carrots tends to take longer to cook due to their density. I like to have a bit larger pieces of cauliflower, so those go in first. I try to keep the carrot slices about 1/4" thick. Broccoli, squash, and zucchini cook pretty quickly - keep a close eye on them so they don't turn to mush.

I tend to like my veggies on the crunchy side, so adjust the cooking times to suit your tastes.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.

Veggie Ingredients:

Yellow Squash
1/2 lemon - quartered
Grass Fed Butter
Olive Oil
Granulated garlic (Penzey's)
Granulated onion (Penzey's)
Tuscan Sunset (Penzey's)
Fresh ground pepper

Shrimp Ingredients:

1 lb raw, peeled, devained, and cleaned shrimp
Olive Oil
Granulated garlic (Penzey's)
Granulated onion (Penzey's)
Forward (Penzey's) Adds a bit of heat and spice
Salt & fresh ground pepper


Place shrimp on a plate.
Season shrimp with garlic, onion, Foward, salt & pepper. Drizzle with olive oil. Mix well.
Set aside while working on the veggies

Cut veggies into bite sized pieces. Place large saute pan on medium high heat.
Add olive oil to pan. Add cauliflower. Stir.

Squeeze lemon pieces over cauliflower and add lemon pieces in the pan.
Add splashes of water to create steam. When water has evaporated, add a bit more. Do this through out the entire cooking process.

Lightly season with granulated garlic, onion, Tuscan Sunset, salt and pepper.
Stir. Allow cauliflower to saute/steam for about 2 - 3 minutes.

Heat another saute pan for shrimp.

Add carrots - lightly season - stir - add a bit more water - stir for 3 - 4 minutes.

Add a bit of olive oil and shrimp to other saute pan. Stir.

Add broccoli - lightly season - stir - add a bit more water - stir for 1 - 2 minutes.

Stir shrimp

Add squash and zucchini - lightly season - stir - add a bit more water - stir for 1 - 2 minutes.

Remove shrimp pan from heat. Shrimp should be pink.

Add 2 to 3 tablespoons of butter to veggies. Stir while melting.
Taste and add additional seasoning if needed.
Remove the lemon pieces.

Plate the veggies, top with shrimp.

Until the next good eats - cook well and be well.


Lemon and Herb Roasted Chicken

This was part of a very fallish Saturday night dinner. What you don't see is the roasted squash.

In the 20 years that Peg and I have been married, we've never roasted a chicken. We've done turkeys countless times, but not chickens. Why? Don't know. 99% of our chicken comes in the form of boneless-skinless's quick, it's easy, it's versatile. Well, things have changed.

Some days it's like Iron Chef Kitchen Stadium around our house - I never know what is going to turn up. Friday night I helped put away groceries and came across a whole chicken.

Me: "A whole chicken?!"
Peg: "Yeah, I think we need to roast a chicken to go along with that squash."
Me: "Are you going to make Beer Can Chicken?"
Peg: "I would but we don't have any gluten-free beer in cans".

Now I'm sure we could've worked out the logistics of making a gluten-free beer can chicken if we put our minds to it, but we had a zillion other things to do around the house on Saturday. As I was recovering from my yard raking & mowing induced myocardial infarction, I decided to consult one of my friends about a roasted chicken recipe. It didn't take long before he suggested a recipe from Tyler Florence of Food Network fame.

I decided on Tyler's recipe because 1) there is only a handful of ingredients 2) there is only a handful of steps 3) it was going to taste great! I don't like following recipes in the first place, and it's even worse when it's long and drawn out...and often times organized weirdly...and often times makes me swear at it [maybe I'm the one that's organized weirdly, but that's whole 'nother post...].

Some people like gourmet-type foods with an ingredient list as long as your arm and a set of directions that is as thick as War and Peace. I have neither the patience nor the time for that! I'm a simple guy, that likes simple, but great tasting gluten-free food. Tyler's recipe is a perfect example of how you can take simple ingredients and make amazing food! Yes, "the whole is greater than the sum of its parts".

This recipe is a keeper. In our house we call it "Company Food" [food we'd serve to guests].

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.


1 whole chicken (organic, free-range if you like)
1 lemon, quartered
1 head of garlic, halved
1/4 bunch of fresh rosemary, thyme and parsley, roughly chopped
1/4 cup olive oil
1 1/2 pounds of red potatoes (all about the same size)
Salt & Pepper


Preheat oven to 400

Tyler's recipe [and many others] calls for rinsing the chicken, however the USDA suggests that rinsing can spread bacteria thus increasing cross contamination risks. When cooked properly (internal temp >165) any bacteria on the chicken will be destroyed.

Season the cavity with salt & pepper - after removing the bag of "goodies" found inside.

Stuff the herbs, garlic & lemon inside the cavity.

Tie the legs together and place into roasting pan. I used our dutch oven, it was a snug fit so I didn't tie the legs.

Season outside liberally with salt & pepper and drizzle the olive oil over the entire chicken.

Toss in the potatoes around the chicken.

Roast for 1 to 1 1/2 hours. Remember to baste the chicken with the drippings every 20 minutes.

Check internal temp by inserting an instant read thermometer into thickest part of of thigh - it should read 165 degrees.

Remove from pan and let rest for 10 minutes before carving.


Note: We saved the pan drippings, added the carcass (and the head of garlic) back to the dutch oven and covered it with tap water. Let this come to a boil for 10-15 minutes and strained the liquid gold into a large bowl or measuring cup. After cooling, place in fridge. The fat will rise to the top to be skimmed off later. This will be the base for some killer chicken soup!

Until the next good eats...