A ‘try’ and ‘gonna try’ from EatingWell posts

Things that you aren’t always interested in pop up on Instagram, but dishes from EatingWell usually get my attention.
I made the smashed carrots over the weekend and loved them. So did my mother, Jo Ann, but no one else except daughter Abby was even interested in trying them.
The almond butter chocolate chip cookie recipe is on my ‘gonna try’ list.
I will definitely include the peanuts, and most likely will use dark chocolate chips, because they are my favorite.
I didn’t have a vegetable steamer, and don’t have a paddle attachment, but I will improvise!

Smashed Carrots
(EatingWell)
1 lb. medium (not skinny) carrots,
cut into 1/2” pieces
2 Tbsp. extra-virgin olive oil
1 tsp. curry powder
1/4 tsp. salt
1/4 tsp. ground pepper
Optional: Chopped cilantro for garnish

Position oven rack 6” from broiler. Bring a few inches of water to a boil in a large pot fitted with a steamer basket. Steam carrots until tender 14-18 minutes. Preheat broiler to high. Transfer carrots to a large rimmed baking sheet. Drizzle with oil and toss to coat. Space carrot pieces evenly on the pan, then flattened with bottom of Mason jar or sturdy glass. Combine curry powder, salt and pepper in small bowl. Sprinkle over the carrots. Broil until hot and starting to brown, about 4 minutes. Sprinkled with cilantro before serving, if desired. Serves four.

Almond Butter Chocolate Chip Cookies
(EatingWell)
1 large egg
1 cup almond butter
1/2 cup lightly packed brown sugar
1 tsp. baking soda
1/2 cup chocolate chips
1/4 cup chopped honey-roasted peanuts (optional)

Position racks in upper and lower thirds of oven. Preheat oven to 350°. Line two baking sheets with parchment paper. Beat egg in medium bowl with hand mixer or in stand mixer fitted with paddle attachment. Add almond butter, brown sugar and baking soda. Beat until smooth. Stir in chocolate chips and peanuts (if using). Using about 1 Tbsp. to make each cookie, press dough into tight ball. Place on prepared baking sheets, leaving 1” between cookies. Gently press down on each ball with back of spoon. Bake cookies until cracked on top and golden on edges, 8-10 minutes. Let cool on pan 10 minutes, then transfer to wire rack to cool completely.