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Roasted Carrot and Goat Cheese Sandwich

Roasted Carrots with Goat Cheese

Life is too short for the same old, same old sandwiches. How many peanut butter & jelly, tuna, or egg salad sandwiches can one person eat in a life time? Sandwiches are simple, portable, and can be quite delicious with just a little bit of effort and creativity. I love sandwiches that have a mix of colors, textures, and tastes.

In this roasted carrot and goat cheese sandwich you get sweetness from the roasted carrots, tangy creaminess from goat cheese, and a bit of salty bite from the green olives. Are you familiar with the spice blend za’atar? It is a Middle Eastern seasoning made from dried herbs, spices, and sesame seeds. I buy za’atar at the Middle Eastern market. You can also order za’atar on Amazon.

You may recall this recipe for Za’atar Roasted Tomatoes and Pita Chips from earlier this year.

Roasted Carrots with Goat Cheese

If you aren’t a fan of goat cheese you can use cream cheese instead. The cream cheese will have less tang and a smoother texture. Plus, it might be easier to find and more economical but I love goat cheese so usually use it for this sandwich. Also, if you aren’t a green olive lover you can leave them out, use black olives or substitute capers instead.

You will want to use a bread that when toasted is hearty enough to hold up to spreading the thick goat cheese mixture. I used plain white sandwich bread but I can think of a few other breads that would make a great sandwich. I like the idea of a walnut raisin bread or a honey wheat bread.

Next time I make this sandwich, I will use thicker carrots and slice them slightly on the diagonal in order to get more surface area to roast. I also think that thicker slices of roasted carrot will make the sandwiches more substantial when you go in for a bite.

Roasted Carrots with Goat Cheese

What are your slightly out-of-the-box sandwiches you like to make and eat? I am always looking for something new.

How to Make Roasted Carrot and Goat Cheese Sandwiches

roasted carrot and goat cheese

Beet Sliders with Green Goddess Dressing

Beet Sliders with Green Goddess Dressing

Aren’t sliders adorable? I think most things in miniature form are cuter than their full size counterparts. Think babies, puppies, kitties, and burgers. However, why should meat-eaters have all the slider fun? They shouldn’t, right?

Now that we are in agreement on that, let’s talk about these Beet Sliders with Green Goddess Dressing. Boiling the beets along with a variety of aromatics imparts great flavor into the beets. The Green Goddess Dressing is creamy, herby, and delicious, which complements the earthiness of the beets. Red onions offer crunch and bite to the slider. The combination is top notch.

Beet Sliders with Green Goddess Dressing

I estimate that approximately 99% of slider recipes that I come across feature some sort of meat filling. You know that I am always up for a challenge. Therefore, I want to create delicious options for vegetarian sliders. These Beet Sliders are not only gorgeous; they are perfect to eat while drinking a glass of wine or a beer and listening to Budos Band.

I would plan to serve two to three sliders per person for a perfect small plate offering. I adore small plates. Small plates always feel like a party. I would much rather have a few small plates than one entrée any day. Honestly, every day that would be my preference. Small plates are perfect for the chronically indecisive, possibly commitment challenged.

Beet Sliders with Green Goddess Dressing

I digress. Let’s move on the these sliders. The key to any burger is getting the bun and burger to match up in size. Be sure that your beets are as big in the widest part as the bun they will eventually sit on. Once the beets are cooked and peeled, you will want to slice them into about one-inch rounds.

While the beets cook, whip up the ingredients for the Green Goddess dressing and thinly slice part of a red onion. I always recommend wearing latex or rubber gloves when working with beets. Beets stain everything they encounter so exercise care when preparing them.

If you are beet lover, you may want to check out these other recipes:

Beet Sliders with Green Goddess Dressing

 

Roasted Carrot Hummus

Roasted Carrot Hummus

I saw Giada De Laurentiis make this recipe for Roasted Carrot Hummus recently on her Food Network television show Giada Entertains. I grabbed my computer during the episode and searched for the recipe on the Food Network website.

I was able to locate the recipe for Roasted Carrot Hummus but the photograph of the food on the website seemed a disservice to the appetizer that Giada demonstrated on her show. Isn’t the photo above of the Roasted Carrot Hummus much more appealing than the one posted below from the Food Network website?

Roasted Carrot Hummus

The photo of Roasted Carrot Hummus from the Food Network website

The experience that I had watching Giada’s show and many other similar experiences on the Food Network website inspired the new series that I am starting today. The focus of this series is take awesome recipes from the Food Network and to cook them at home. Then, the important part, we are going to take good photos of the recipes. The Food Network’s website has consistently terrible photos of their recipes. Did I mention that?

Roasted Carrot Hummus

I often feel frustrated when I want to pin a recipe from Food Network to my Pinterest account. The photographs of the food that come up are rather uninspired. I work hard to curate Pinterest boards that are full of tantalizing recipes and sometimes I won’t pin a recipe despite how good it sounds because the photo is bad.

So, I am taking on the challenge of a photography project to create beautiful photos of recipes that I see on the Food Network. This way I can pin the recipe and hopefully give the recipe the Pinterest love that it deserves.

Next up in this photography challenge

Here are few examples of delicious-sounding recipes that are paired with sad photos on the Food Network website. I plan to make and photograph these over the next few months.

Parmesan Pomodoro

Original photo from Food Network website

Rigatoni with Greens

Original photo from Food Network website

Southwestern Potato Salad

Original photo from Food Network website

See what I mean? Life is too short to post recipes with mediocre pictures.

Don’t you think the pin below would get a lot more repins on Pinterest than the one next to it?  This is important if you are an avid Pinterest user.

If you come across a poorly photographed recipe on the Food Network, shoot me an email with a link to the recipe and I will add it to the list of recipes that need to be photographed again. Also, I need a good hashtag for this project. If you can think of something clever, leave me a comment below.

Onto to the recipe, I made a few adjustments to the original recipe. I added tahini, cumin, and reduced the amount of oil.

Roasted Carrot Hummus

Easy Kimchi Fried Rice

Easy Kimchi Fried RiceDon’t bother with take-out when you can make fried rice at home in no time at all. The secret is to cook your rice ahead of time. I usually cook it the day before I want to make fried rice but sometimes I will prepare a batch of rice and once it is cool I put it in a freezer bag and freeze it for future use. When you make fried rice you want the rice to be cold and a little dried out, so, it is preferable to not cook it just prior to making fried rice.

I adore kimchi. Kimchi is a Korean condiment of fermented cabbage. I love its funky flavor but know that it can be a bit of an acquired taste for many.  One benefit of kimchi is that it is full of probiotics from the fermentation process.  You can find kimchi in a glass jar in the refrigerated cases in the produce section of many grocery stores. Oftentimes, it will be placed near the tofu, egg roll and wanton wrappers. Adding kimchi to fried rice gives it great flavor but doesn’t overwhelm the dish.

Easy Kimchi Fried RiceAnother great thing about preparing fried rice at home is that you can customize it so it is exactly the way you like it. Add the veggies, protein, or flavors that you love. You can use this recipe as a base and then make it your own by preparing it just the way you want.

Sometimes I will scramble a few eggs and add them into the rice just as I am finishing it up. Other times, I will fry a few eggs sunny-side up and serve one on top of each serving of the fried rice. You can add shrimp, leftover pork or chicken, or pineapple or cashews!

See what I mean?  Once you try this recipe I hope you will be hooked.

Kimchi Fried Rice

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