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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

Parmesan Broth with White Beans and Kale

Parmesan Broth with White Beans and Kale

You don’t throw away those end rinds of Parmesan cheese, do you? Please don’t. Ever. Take them and place them in a freezer baggie and freeze them for future use. Or, next time you are at a grocery store that has a nice cheese section, look around, sometimes stores will sell the rinds. Buy them. Every single one that you can find and stash them in the freezer like you are a squirrel hoarding acorns for the winter. These little flavor bombs are perfect to add to soups, stews, a pot of beans, and, of course, making Parmesan broth.

Parmesan Broth

Making a pot of Parmesan broth is ridiculously simple. Plus, the smell of Parmesan broth cooking on your stove top will infuse your kitchen with the most delectable smell. The broth can be ready in under an hour. Then, you can decide whether add a few more ingredients and have dinner on the table or if you want to use the broth later, place it in the fridge or freezer for future use.

To make the broth you will put water, an onion, cloves of garlic, and the Parmesan rinds into a pot or Dutch oven. You don’t even have to peel the onions and garlic! Simmer for 45 minutes. Then, strain the soggy solids out which will have given up every ounce of flavor, and there you will have Parmesan broth. Now comes the fun part. What ingredients will you add to transform this broth into a scrumptious bowl of soup?

Parmesan Broth with White Beans and Kale

The world is your oyster here! Feel free to add whatever soup ingredients that you like. I decided to add a can of white beans, some leftover cooked quinoa, and kale. The addition of these ingredients transforms the Parmesan broth into an incredibly satisfying and hearty meal.

This recipe was inspired by the incredible Julia Turshen cookbook ‘Small Victories’. I would encourage you to track down a copy. Julia is a cookbook author, food writer, and hosted the first two seasons of Radio Cherry Bombe which featured interviews with amazing women in the world of food.

Small Victories book cover Turshen

In the recipe from Small Victories, Julia added peas and some small pasta to her Parmesan broth. One of the features of the cookbook that I really enjoy in that she offers variations for all her recipes. I find that those suggestions inspire my creativity and also encourage me to look around my fridge, freezer, and pantry to use ingredients that I already have on hand rather than running to the store. One of her variations recommended beans and greens which I almost always have on hand. Plus, I had some leftover quinoa in the fridge so I threw that into the pot too. The result was an perfectly warming meal on a frigidly cold night.

Parmesan Broth with White Beans and Kale

Parmesan Broth with White Beans and Kale Pin

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