Norwitz Notions

Rock fish, rock cod, plain cod…I don’t know. But it made a tasty stew. I got fillets at Costco. Don’t fuss over ingredients. I made this out of what I found in my fridge and freezer. Next time I’ll make it with completely different vegetables. And why are there 4 carrots in the picture but […]

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This recipe comes from Foodlab listmom Monica, who has graciously allowed me to post it here. She made them for our recent Los Angeles Foodlab potluck and I took some pictures. Not only are these cakes delicious, but they’re free of eggs, dairy, gluten, soy, corn, and even low in carbs. Alas, they are not […]

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Let’s see…it’s raw, it’s lowcarb, it’s lowfat, it’s high in protein, it’s filled with healthy stuff, it’s dairy & egg-free, it’s gluten-free, it’s legume-free…what’s not to love? Oh yeah, and it is astoundingly delicious and not hard to make either. The basic recipe is for Mexican Ceviche at http://www.recipezaar.com/8899. There are as many ways to […]

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Making beans from scratch is pretty easy, so you have to wonder why everyone doesn’t do it. Canned beans are okay in a pinch, but many are overcooked and insipid (Whole Foods brand is pretty decent, even the refried ). And dried beans are much cheaper than canned. For anything large, where I have more […]

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A favorite dinner of mine is a big salad with lots of finely chopped vegetables and warm protein on top. For those of us who want to eat more raw foods but feel better with something both physically warm and solid, this is a great combination. The salad works on its own too, as a […]

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For dinner tonight I made a simple but elegant meal. Each item wasn’t hard to make, though having four of them took more time. The details make a difference too. Nicer plates, eating at the dining room table (something we should do every night, but don’t), using wine glasses. Miriam and I went to Whole […]

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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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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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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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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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I was looking for a nut loaf recipe that was vegan, high in protein, gluten-free, and not soy based (I can eat soy just fine, but wanted to have some non-soy dishes in my repertoire). I only found one that looked adaptable for my needs in a search. http://www.recipenet.org/health/recipes/veggie/nut_roast.htm Many thanks to Lorraine Picot for […]

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