Norwitz Notions

One of my favorite recipes but one I can’t have any more (I can cheat with the dairy, but not the eggs). Recipe adapted from Joy of Cooking by Michael Norwitz For the regular versions (with sugar) see cheesecake and pumpkin cheesecake Ingredients: 2 well-beaten eggs 3/4 lb to 1 lb firm cream cheese (softened […]

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This cake came from a mix: Sylvan Border Farm Gluten-Free Products Lemon Cake Mix 1 lb, 10.7 oz (762.6 g) Mendocino Gluten-Free Products, Inc. P.O. Box 277, Willits, CA 95490 (800) 297-5399; Fax: (707) 459-1834 http://www.sylvanborderfarm.com/ INGREDIENTS: Sugar, Potato Starch, White Rice Flour, Brown Rice Flour*, Aluminum-free Baking Powder, Amaranth Flour, Quinoa Flour*, Xanthan Gum, […]

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A friend of mine asked me yesterday to please put up my vegan alfredo recipe next on my blog, so I did. I am slowly consolidating all my recipe sites, adding in recipes I published on mailing lists but never put on a website, and creating new ones. Are there any requests? For specific recipes? […]

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A rich alfredo sauce you’ll swear has eggs or dairy…but it doesn’t… Sauce Ingredients: 1 lb tofu (silken (I like Nasoya) is best but even firm is okay–it must be completely bland tasting) 1 cup raw cashews (unsalted–I store them in the freezer and use them without defrosting) 1/2-2/3 cup lemon juice (fresh or in […]

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Wow, great time, Cyndi. Umm…wait a minute…aren’t those two cities only 35 miles apart? That’s right, an hour drive turned into a 13 hour trip. Despite the nasty weather, Miriam and I drove to San Francisco yesterday around noon. The rain was pounding and visibility was pretty awful, so we drove slowly. Plus a piece […]

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This recipe couldn’t be easier. Take one head of green cabbage and one head of red cabbage. Cut in half, remove the core, and slice into long strips. Toss in a baking pan with olive oil and salt. Bake at 350*F until very soft with intense flavor. Stir every 15 mins or so to release […]

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Here’s another very simple recipe that I make all the time. Salmon lends itself well to baking (aka roasting in this case) since it is thick, has plenty of fat, and has firm flesh. There are some differences in the varieties of salmon but the main thing to keep in mind is fat content. Just […]

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This is so easy it’s not really a recipe. But it’s one of my mainstays and I refer to it so often that I might as well put it on “paper.” My basic recipe is as follows: Cut up a bunch of vegetables, mostly root veggies that do not release a lot of water, toss […]

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Some people plan out their meals, setting aside ingredients and making lists for those they don’t have. Others wing it based on what looks good in the market or what’s at home. Although I sometimes plan, especially when I’m having guests, I’m more apt to wing it. Last night was a perfect example. I knew […]

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This review was written February 15, 2006 as a letter to local restaurant reviewer Jeff Cox who promoted this place in the Press Democrat on January 22, 2006.  Note that we went there before discovering our food allergies, so the review doesn’t speak to that. CHEAP EATS Authentic means good Here’s what I look for […]

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So easy and so good. These cultured onions are great on burgers, wraps, or anyplace you might think of adding onions.Thinly slice (I use a mandolin) peeled red onions into rings. They should be quite thin, so they don’t hold their shape well. Add salt to taste. Let sit and/or knead a bit with one […]

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I am slowly starting to make my way through the big bag full of product samples and information I got at last year’s Expo West. If I’m lucky, I’ll do most of it before I go again this year. Stem Ginger Cookies Sunstart Bakery “Cookies made from ingredients naturally free from gluten and wheat” “Sunstart […]

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At two years and ten months (she’ll tell you her age upon request), Miriam knows pretty much all her letters but isn’t actually reading or writing yet. She can’t sound anything out. The one word she knows though is “off” (“O F F spells ‘off’!”). Because it’s a button on our phone. She can on […]

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I’ve made these fish rolls a few times and they always come out great. This is a good way to use up a lot of greens too. Because they are reduced, you’re eating far more than you think. Dover sole is the best fish to use for this recipe because it comes in flat boneless […]

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A newer version (2013) of this post is now up: http://norwitz.net/blog/2013/03/18/spaghetti-squash-2/ Sorry, no pictures with this one. No measured recipes either. Spaghetti squash is a type of winter squash that gets its name from the fact that, if you cook it just right, it will fall apart with a fork into long spaghetti-like strands. Okay, […]

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