August 18, 2008

What not to bring


Sorry for the bad photo, btw. I'm no photographer. Anyway. It's that time of year I guess – when everyone is like, holy crap it's the end of August, we better go get a tan and have a party before summer is over! So off to the store for the usual: Salsa and chips. Hummus and pita bread. Potato chips, soda and beer.

Here's an easy recipe that says "I care enough to bring something homemade" and "You'll never know it's so healthy and that makes me giggle to myself"

Red Lentil Walnut Paté from Jessica Porter's The Hip Chick's Guide to Macrobiotics is a really good idea: mixing cooked lentils with onions, sea vegetables, nuts, oil, vinegar and seasonings in a food processor to create your own healthy dip. I served with Rosemary Garlic Toasts:

Rosemary Garlic Toasts
I made this one up myself!
Loaf of whole wheat bread, cut into thin slices
4 cloves garlic
2 Tbl. sea salt
2 Tbl. fresh or dried rosemary
1/3 cup olive oil

Heat oven to 350 degrees. In bowl, mix bread, salt, rosemary and olive oil with your hands to distribute as evenly as possible. Spread ingredients on large baking sheet and be sure to sprinkle the extra garlic, salt and rosemary on top of the bread. Bake for 10-20 minutes until golden.

10 comments:

amandalouden said...

Yum, love it.

Erin said...

I love the "health food sneak to the unsuspecting." Ha!

The P & A Food Chronicles said...

thanx, i've getting into macrobiotics a bit!! love it!!

Beatrice said...

This sounds really yummy (and like a nice break from hummus)!

Erin said...

Whoa...the bad news about the recipe is that I have no idea what half those ingredients are, and since our ethnic sections are pretty robust around here, I have no idea where I'd get them. But I agree, it's nice to have something else, and I do way more than giggle about sneaking in something healthful! It's not a good idea, but I end up admitting it. I think that dish ends up getting less popular after that...

Michelle said...

@ the food chronicles – if you're getting into macrobiotics make sure to get jessica porter's book. it's just awesome.

@ erin – you know, i had never heard of umeboshi plum vinegar or wakame before either, but the whole foods and our local co-op grocery store sell it in the asian section. i was surprised!

Hippolyra said...

This sounds rather good. I know nothing about macrobiotics, am currently planning on trying raw for 2 days a week.

Sophie said...

Love the sound of the pate and your toast invention. Definitely much more imaginative than the usual houmous and chips.

Japanese ingredients like the umeboshi plum vinegar are just starting to become a bit easier to get over here so I'll look out for some to give this a try

Anonymous said...

When you said wakame, did you mean the big papery sea weed? Did you mean kombu? Because wakame is usually small, shredded pieces of different kind of sea weed.

Michelle said...

Anon--that's a great question. the recipe i used calls for a 1-2"piece of wakame, though i've always found it like you described, small and shredded. I'm sure kombu would work, but I usually just guesstimate the amount of wakame and it turns out fine. It's a flexible recipe. I suppose I thought I was the only one who never saw big pieces of wakame for sale!