CARROT CAKEY COOKIE 'WICHES

This is a recipe for ye of a well-stocked pantry. However, if you go buy all of these things, I promise you will use them up on this specific recipe. I think carrot cake is the favorite dessert option. There are comfort flavors (vanilla, cinnamon), textures (pecans, carrots) and frosting that kicks buttercream booty.

These nubs of goodness are healthy enough to eat for breakfast! I wish I could say these lasted longer than the afternoon that we made them.

Though I’m not much of an ‘exact’ kind of cook, this recipe is an exception. To make a cake-like cookie, you need a specific consistency so the cookie puffs up nice without running into a pancake. A pancake I’m sure you could solicit people to eat, but aesthetics are a priority here. You will notice that the ‘frosting’ is a bit more heart healthy than your cream cheese alternative, but you are welcome to substitute whichever you prefer. I do suggest giving the yogurt a try, the tang is nice and the treat doesn’t sit like a rock in your stomach.

CARROT CAKEY COOKIE ‘WICHES // Makes 20 Minis or 10 Jumbos

1 Cup Organic Whole Wheat Pastry Flour

½ Cup Wheat Bran

1 Cup Oatmeal

½ tsp Baking Soda

½ tsp Baking Powder

1 tsp Salt

1 tbsp Cinnamon

1 tsp. Pumpkin Pie Spice (or fresh nutmeg, cause I’m sure you’re more likely to have that around)

3/4 Cup Chopped Pecans

1 tbsp. Real Vanilla Extract

1 1/2 Cups Shredded Carrot (not store bought- freshly grated in a cheese grater)

2 Eggs

½ Cup Unsweetened Applesauce

2 tbsp. Butter, room temperature

½ Cup Brown Sugar

½ Cup Golden Raisins

Filling:

17.6 oz Container (about 2 Cups) 2% Greek Yogurt (Fage brand recommended)

¼ Cup Local Honey

1 tsp. Cinnamon

Oven to 325’

1. In a small bowl, pour about half cup of hot water over the raisins and let them soak. In a bowl, whisk the eggs well. Add applesauce, butter, brown sugar and stir. Drain the raisins and add them, and the carrots to the wet mixture. In another large bowl, mix all dry ingredients and the nuts.

2. Gently, in thirds add the dry ingredients to the wet. You should get a pretty thick dough at this point, firm enough keep form on a baking sheet, but still more moist than your typical cookie.

3.Line the baking sheet with parchment paper. Use an ice cream scoop for large cookies, or a tablespoon for smaller ones and set them 2’’ apart. Bake for 12-16, depending on cookie size, until edges brown a little and the middle is just set. Timing will vary.

In the meantime, mix all filling ingredients with a whisk and put in fridge to firm up.

*Allow cakey cookies to cool before assembling the sandwiches. Then bring them to me. Or use desired amount of filling and eat immediately as the yogurt gets a bit messy once it starts to soften. You could also freeze them for about 30 minutes, which would make them much easier to eat.

SLOW COOKED EGGS

We were lucky enough to spend some time at Hollister Ranch this past week. Not that I don’t adore the shoebox of a ‘kitchen’ in my studio, but the giant Viking stove and endless counter space at the ranch house were a treat.

It is always a bit intimidating to cook for a group of people whose tastes are so different, but eggs seemed a pleasing choice. This particular instance, I paired them with some thin, roasted asparagus, a bit of feta cheese, herbs, and a slice of fresh whole grain bread. It tasted light, and was nutritiously sound- that combination makes me a happy lady.

The best part of me sharing this with you, is that it looks much more impressive than the effort it actually takes. The gem here are the eggs... preferably a cage free variety. I am a FIRM believer in the texture benefit of a slow scramble. By that I mean, a low heat, moving them around often until they are firm, but certainly not over cooked. They turn out soft and creamy, as the proteins are not shocked stiff as soon as they hit a hot pan. I’ve made notes in the recipe. It may seem long, but really is quite simple. Experiment with your own creativity regarding the vegetables, cheeses and bread of your choice.

Slow Cooked Eggs // Serves 2

8 Eggs (4 Whole Eggs, 4 Eggs Whites)

2 tbsp. Whole Milk

1 bunch Thin, Green Asparagus

1 tbsp. Olive Oil

Sprinkle Garlic Salt

2 tsp. Lemon Pepper

Zest of one lemon

1/3 Cup Scallion, Thinly Sliced

½ Cup Sheep’s Feta Cheese

Fresh Chopped Parsley and Basil

2 Thick Slices Fresh Whole Grain Bread (no packaged sliced stuff- blah)

Preheat toaster oven to 400.

1. Crack all eggs and egg whites in a large bowl, add the milk, garlic salt, and 1 tsp. lemon pepper. Whisk until well incorporated.

2. In a nonstick pan, on low heat, add the eggs and scallions. While they warm up, clip the ends of the asparagus generously (about 2 inches off, only want the tender parts). Toss the asparagus’ with the olive oil, garlic salt, lemon zest and the remaining tsp. of lemon pepper. Put on a baking tray and roast in the oven for about 15 minutes, depending on oven size. Toaster oven quicker.

3. Start to stir the eggs, firmly bringing in the eggs cooking on the bottom of the pan. Continue to stir on low heat. This process should take around 15-20 minutes. You want them to look like curdles. Cook the eggs until they are softly cooked, a bit runny is good. Pull them to a different burner, they will continue to cook with residual heat. Toast the bread.

4. On each plate, put the toasted bread, divide the roasted asparagus on top and divide the eggs over that. Sprinkle the feta cheese, fresh chopped parsley and basil. Serve with a few slices of fresh fruit.

** Sheep’s milk feta cheese has a specific flavor that you don’t get in that grocery store square. Trader Joe’s has one in a yellow pack.

SPICED HALIBUT ON GRAPEFRUIT FENNEL SLAW

Though it's not our ‘American way’, I much prefer a nice lunch as opposed to dinner. Hugh and I set forth on this inaugural blog endeavor, with a protein and veggie packed meal in mind.

White fish is such a wonderful canvas for flavor options. And the beauty of this combination is that ingredients such as these, can typically be found year round. We’ll attribute this entry to a fusion of California/Hispanic flavors.

The toaster oven is the wonder poodle of all cooking devices. Less hassle, quick cooking time and close heat so you get a bit of crispyness. We didn't grow up with one in our house, which is possibly why I now find them so remarkable.

This recipe may require a bit of chopping, but it is far from complicated. Just double or triple it for a dinner party, the slaw can be done a day ahead and will save wonderfully.

Spiced Halibut on Fennel Grapefruit Slaw // Serves 4

4 6oz. Pieces of Fresh Halibut (or white fish of choice)

2 Large Fennel Bulbs

6 Green Onion, finely chopped at a slant

2 Medium Grapefruit

1 Cup Fresh Chopped Cilantro

2 tbsp. Olive Oil

Half of a lime

1 tsp. ‘The Zip’ Spice blend by the Spice Hunter**

2 tsp Salt

Ground Pepper

3/4 Cup Toasted Pepitas

1 Avocado, cut in slivers

** Any spicy herb mix with do, every brand makes one. Or just plain chili powder works fine, it is a blend anyways.

Oven to 425

1. Working in a large mixing bowl for the slaw. Cut fennel bulbs in half length wise and slice thin, discarding the touch end. Zest both grapefruits with a fine grater or micro plane. Cut the peel and pith off the grapefruits so there is no white, just pink fruit. Segment the grapefruit in small slices over the mixing bowl, so the juices fall in as well.

1. Add cilantro, green onions, olive oil, 1 tsp. of the salt and a few generous grinds of the pepper. Mix well to incorporate all flavors.

1. Pat fish filets dry and poke a few holes in them with a fork. In a small baking dish, sprinkle the fish with the juice of the lime, salt, pepper and your spice blend of choice. Rub it around with your fingers so it gets into the fish flesh. Vivid, aren’t I?

1. Put the baking sheet on the top rack of the oven and bake the fish for about 12 minutes (you need to watch it as each oven size will cook at different speeds, DO NOT overcook). Take it out just as fish is firm to the touch. Let it sit for a few minutes.

1. On each plate, put a heaping amount of the slaw, a handful of toasted pepitas, the fish, and avocado slivers on top. Always building up my friends.

Enjoy with a side of brown rice or some warm tortillas.