Norwitz Notions

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 […]

[Read more →]

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 […]

[Read more →]

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 […]

[Read more →]

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 […]

[Read more →]

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 […]

[Read more →]

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 […]

[Read more →]

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 […]

[Read more →]

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 […]

[Read more →]

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, […]

[Read more →]

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 […]

[Read more →]

Sweet and Natural: More than 120 Sugar-Free and Dairy-Free Desserts Meredith McCarty St Martin’s Press, NYC 1999 (this review was written October 8, 2006) The first thing about the book is that the title is misleading. The recipes are actually vegan, not just dairy-free, and most of them are full to the brim with sugar […]

[Read more →]

(This review was written September 1, 2007) I got the recommendation for Alive last year, when Michael and I were planning a special dinner for our first wedding anniversary. But I got very ill and we canceled. This year, our second anniversary, we found ourselves needing to be in San Francisco the day after our […]

[Read more →]

(This review was written October 12, 2007) We had an appointment in San Francisco last Wednesday and got together with friends at a Korean restaurant I’d read good things about on the net. It did not disappoint. Han Il Kwan 1802 Balboa Street, San Francisco, CA 94118 (Outer Richmond neighborhood) (415) 752-4447 Review & Menu […]

[Read more →]

Why is this recipe listed under Chanukah? Because my daughter can’t have chocolate and I wanted an alternative for dreidle gelt. I promised her we’d made cookies for Chanukah (we eat very few traditional sweets). The cookies are gold like gelt with golden raisins and jeweled cranberries. It was too messy to actually use cookies […]

[Read more →]

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 this […]

[Read more →]