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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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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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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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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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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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 […]

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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 this […]

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Your traditional latkes are grated potato, diced onion, egg, matzoh meal, and seasoning all mixed together and fried in olive oil. But what do you do when all you can eat is fried salt and pepper? Well, alternative latkes have always been part of the tradition: despite what many think, it’s not just about potato […]

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