Saffron Aioli

I always thought condiments were the unhealthiest things ever--and they can be, if you buy store bought condiments with a list of god knows what kind of ingredients they put in that thing. But over the years, I've really come to terms with the idea of balance. Balance in my life, in my relationships, and yes, even in my condiments. I also came to learn that the list of 12 ingredients that are listed on the back of mayo--well that's um...8 more ingredients than what is necessary for a homemade mayo.

I recently, in the past year, lost about 35+ lbs with diet and exercise, and the best part of this diet was that I never felt like I was dieting. I ate what I wanted (within reason), but controlled portions, and changed my cooking methods to include less of the things that really aren't necessary to make food taste good. There is eating for pleasure, and for hunger, and then there is EATING. The third kind...unnecessary.

Tonight I'm actually making burgers (recipe for that soon), but to make these a bit fancier, I thought an aioli would be fun. Typically, aioli's are best with fish and chicken--milder meats--but a tiny bit of aioli can give big flavor to anything really. An aioli, by definition, is mayo that has garlic. Some places will omit the garlic and add other things and pretend it's an aioli--but it's NOT an aioli if it doesn't have garlic. Without garlic, it's just a mayo with something added to it.

Saffron, in my opinion is one of the most beautiful spices. It's used fairly regularly in Persian cooking and baking. There's a wonderful aroma and amazing color to saffron--and while it's expensive, a tiny bit goes a long way. Historically, this spice originated in the Middle East, but is now used widely in cuisines worldwide. Saffron happens to also have a history as a remedy for many ailments (asthma, kidney problems, infertility), but research hasn't been done yet to prove that it is in fact effective for these problems. Recent research thought has actually found that saffron has properties that help in lowering cholesterol. (Clearly not in mayonnaise form though...)

Saffron Aioli
20+ servings depending on how much of it you use each time.

Ingredients: 

• 2 egg yolks
• 1/2-1 tsp salt 
• Freshly cracked pepper to taste
• 1 clove garlic finely minced or grated
• 2 tsp lemon juice
• 3/4 cup extra virgin olive oil
• 1/8 tsp saffron ground with a mortar
• 2 Tbs hot water

Directions:

• Place saffron and 2 Tbs boiled water in a small bowl, and set aside to steep for 8-10 minutes
• The next part can be done via blender, hand mixer, or whisk (if you trust your hardcore whisking skills), I did this with a hand mixer.
• Add egg yolks, salt (start out with 1/2 tsp and add more at the end if necessary), pepper, garlic, lemon juice, and saffron/water mixture to a medium bowl.
• Using you method of choice, beat well until combined and a bit thickened.
• SLOWLY (especially in the beginning) drizzle olive oil while blender, mixer, or whisk is on and working at a medium-high speed. Stop adding oil after about each 1/4 cup just to make sure oil has been well absorbed and emulsified--you don't want to see breakage. 
• Continue adding the rest of the oil in the same way while mixing constantly. The last minute or two, turn the speed on high and make sure everything is mixed well and has reached mayo consistency. 
• Refrigerate prior to use for a couple hours, and store in an airtight container for up to one week. 

This was my first time making aioli/mayo.. .and I was pleasantly surprised at how easy it was. I hope you guys enjoy this--and remember, balance is everything. It's okay to indulge a bit every so often, but watch portions, and if you can, make things at home so that you know what's going in it. I'll probably use 1/2-1 tsp for the entire burger--the flavor is this is PACKED. If you split this into about 20 servings, it's only about 77 calories per serving. As always, comments, suggestions, and thoughts are ALL welcome.

Dark Chocolate Whole Wheat Oatmeal Raisin Cookies

Today has been a day of pure success...well, almost. So as I've mentioned in my "About Me" section, I'm currently a graduate student in psychology--I specifically do research using neuroimaging in individuals with Autism Spectrum Disorders. Being a student or working in any field that includes any form of research is a bit...challenging. Not challenging because it's hard, but challenging because research has the tendency to be SUPER exciting, and VERY draining at the same time. Example: For the past couple weeks, I've been trying to get this button box to work (basically used to record responses to a task). First the problem was my version of Windows (no 64-bit)...but I proved them wrong... got it working on there just fine. THEN the issue was the task presentation software. Basically, long story short, thanks to a tech working at the button box company and his help today--all is good in research hood. Yes I just said that. So I went from being purely disappointed in all things research one day, to being super happy and excited today just because when I press the darn button... IT WORKS!!! 

I digress. 

The real reason I'm writing today, is to share my most recent little baking feat. You see, in baking, I not only have to impress my pallet, but I also have to figure out how to tweak things so that they're healthy (yay for me!) but at the same time taste not so healthy (yay for husband!). It's a challenge. So when I use whole wheat flour, I usually try and make the product moist enough, flavorful enough, but without all the added oil and bad sugars. 

Again, long story short, I ran out of all purpose flour to mix with my whole wheat flour to create a cookie that was less wheat-y tasting and more cookie tasting so my husband would eat them. Meh. 

Yay for google. I adapted this recipe from Todd Porter and Diane Cu on the Cooking Channel Blog. Changed some things around, added some dark chocolate, and created something of a cakey cookie that I love (and that my husband couldn't tell was healthier than the average cookie recipe). He did suggest that next time I try and make it more cookie texture and less cake texture, which is a valid point--but I really do like these and hope you guys will too. (There will definitely be more pictures for my future recipes). The recipe calls for unsweetened applesauce (in place of most of the oil), which I made myself and is SUPER easy. I'll include directions for that below too. 

Dark Chocolate Whole Wheat Oatmeal Raisin Cookies

(Makes 22-24 cookies) 

• 1 cup Thompson Raisins (I had these on hand, but any type of raisin will work)
• Water (enough to cover raisins)
• 1 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon (I like cinnamon and added a 1/4 tsp more) 
• 1 tsp salt
• 2 Tbs unsalted butter 
• 1/4 cup agave syrup (low glycemic)
• 1/4 cup Stevia (not granulated, just out of the packets) 
• 1/3 cup brown sugar packed
• 1 large egg
• 1/2 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 1/2 cups old-fashioned rolled oats (I assume quick oats would work too--but the fiber in the rolled oats is more and therefore better for you)
• 1/2 bar of your favorite dark chocolate chopped (I used  3 squares of Kras Anno Domini 60% Dark Chocolate (chopped into chip size pieces) which I got our local grocery store (they sell imported European chocolates)--an easy to find replacement would be Ghirardelli's 60% Intense Dark Chocolate. I also added 1/3 cup Ghirardelli's double chocolate bittersweet chips. Essentially, this is what I had on hand.) 

Homemade Applesauce Directions:

• Peel and core one medium apple--I used Fuji because it was what I had on had and because it has a nice natural sweetness to it.
• Chop apple into small pieces and place in sauce pan with a few tablespoons of water. Turn heat to medium and cover pan. When water begins to simmer, turn down to medium low.
• Allow apples to soften (about 15 minutes--I allowed them to cook down a bit while I prepared the other ingredients for the cookies).
• Mash with back of wooden spoon once soft. If they're not of mashable-with-spoon consistency, run them quickly through a blender or use a soup puree to puree the apples. Allow to cool sliightly and it's ready to use!! Super easy.

Baking Directions:

• Preheat oven to 375 degrees F (190 C). Line baking sheets with parchment paper or aluminum foil and spray lightly with oil.
• In a small bowl, place your raisins and cover with warm water--set aside to macerate.
• In a medium bowl, whisk together whole wheat flour, baking powder, baking soda, salt, and cinnamon. In a large bowl, using a hand or table top mixer, cream together butter and all sugars (agave, truvia, and brown). 
• Add egg, applesauce, and vanilla extract to butter and sugar mixture and stir with wooden spoon to combine. 
• Stir flour mixture into wet ingredients. Fold in drained raisins, oats, and chocolate. 
• Drop rounded tablespoons of batter on lined and sprayed baking sheet, each a couple inches apart from the net. Flatten tops of cookies slightly. 
• Bake for 10-12 minutes or until they are browned around the edges and still a tiny bit wet in the center.
• Remove from oven; allow to cool 5-10 minutes on baking sheet, and the move to cooling rack.
• Enjoy with a glass of milk! (I love almond milk with this--more on that soon.)

Again, these cookies are soft, very moist, and for 24 cookies, that's about 108 calories per cookie! 

Let me know if you guys want me to post more detailed nutritional info for the recipes I put up--it's something I always calculate for myself, so it'll be easy peas-y to just post that here too. Also, if you have any dietary restrictions (diabetic, vegan, etc etc...) feel free to ask me how to best adapt this recipe! 

Thanks for reading and please let me know your thoughts! 

An Introduction

Hello all!

So first a quick welcome! If you're reading this blog, you're bored out of your mind, or tortured by pictures of food you've seen me post on Facebook (or both...or neither?). Regardless, just know that either way, I really appreciate you visiting my page!

This blog is going to be mainly dedicated to food--of all types. And I say all types, for a reason. I am born to immigrant parents, from Iran, and have found myself to be an odd concoction  of traditional Iranian, free spirited American, and everything in between. For this... I couldn't be happier. There is a lot one learns from holding multiple perspectives and looking through different lenses and food, beauty, love, and ideas are no different. What you will likely see here will be a mix of all of those things--mainly food, because it holds a special place in my heart. Food to me, is the one thing that can bring friends, families, and even foes together. It is above all things a necessity that is shared between all living things--often evolving to a source of pleasure and ultimately a talent that can be shared and taught. My recipes are mainly adaptations from other recipes that I see, or things I find interesting and want to try. I try my best to keep them healthy, organic (when I can), and pretty easy. Let me know if there's anything you want me to try out, or any suggestions you may have. Also, excuse my lack of photographic skills--it will improve I promise.

Aside from food, I'm a bit obsessed with makeup and often find myself rambling about things completely unrelated to any specific topic altogether so excuse me if you see a random post here and there.

And without further adieu, next post...Dark Chocolate Oatmeal Raisin Cookies