Norwitz Notions

Although I adore basil, I usually make my pesto from other herbs, simply due to availability and cost.  My favorite combo is half cilantro and half parsley.  If I don’t have cilantro, or I don’t have enough of it, I will use spearmint to make up the difference.  All the herbs must be fresh.
Your classic […]

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If you ask an Ashkenazi Jew (of Eastern/Central European origin, most American Jews) the recipe for charoset, you will generally get one answer: chopped apples, honey, wine, nuts (walnuts and pecans are popular), and (often) cinnamon. This version is so popular that many Haggadahs list it as such and I’ve had Jews tell me […]

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This lovely eggplant dip or spread is quite easy to make and there are a lot of variations (even more so than for the spelling). I don’t follow an exact recipe. I just do it by taste.
Ingredients:
Eggplant (globe is best but you can use any kind; leave the skin on)
Tahini
Lemon juice (organic jarred is okay)
Olive […]

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I have many versions of hummus because I make it so often. This one is my basic recipe made with dried chickpeas. Other recipes use canned beans, larger amounts, different flavorings, etc. I even have one made with edamame instead of chickpeas.
Recipe:
2 cups dried chickpeas, soaked and cooked
1 1/3 cups (10-11 oz) tahini
2/3 cup (5-6 […]

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So what’s wrong with cranberry sauce made with oranges, you ask? Nothing. It’s delicious. But the slightest trace of oranges make my daughter sick for hours. So I developed a version with lemons instead. I think it works better than oranges for cutting fatty foods and providing a clean crisp taste. You will need to […]

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I was at Whole Foods a couple of weeks ago and they had a tasting and a coupon for Toby’s Tofu pate. Regular price was $4 for container that was 16 oz I believe. My daughter loved it and I thought it was decent, so I got some, thinking, ya know, I can make […]

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