gour·mand: one who is heartily interested in good food and drink

Southwestern Stuffed Poblano Peppers

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Greetings from the snowy Taos, New Mexico! This city is breathtakingly beautiful. We are nestled in a little bungalow in the center of town, surrounded from all angles by gleaming, snow-capped mountains. I think I fall in love with this place more and more every time I visit; there is always a new gem to discover. Sometimes it is a quaint textile shop or a charming little coffee dive. This time, the gem I am referring to is on my left ring finger. Yes, you heard right! Taos holds an even sweeter place in my heart now because it is where my fiancé proposed just three days ago. I am one happy girl…. 

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Shrimp Scampi Linguine with Artichokes and Lemon

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Monday….oh Monday….such a bittersweet relationship I have with Mondays. Let me guess…you too?

You see, on one hand, Mondays are really not so terrible because they unabashedly require bouts of weekend reminiscing (Biking down Barton Springs. A candlelit evening at Fox Tavern. Green goodness at JuiceLand to make up for the aforementioned. Perusing produce at the farmers market.) On the other hand, however, Mondays equate with the start of start of this week’s to-do list (do you really want me to elaborate?) It is the day precariously sandwiched between the blissful Sabbath and the tethering Tuesday. It’s not the worst of days, but maybe not the best either. It’s just…Monday. Unless….Really you thought I was going to trail off with that cloudy disposition? You should know better!… 

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Kahlua Chocolate Mousse

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DSC_0325You probably know by now that I am not a vegetarian or a vegan. I’m not gluten-free, dairy-free, fat-free or anything like that. I understand and respect diet restrictions and food sensitivities, but I don’t believe in diets. I believe in moderation, not limitation. I believe in the power of regular physical activity, of yoga and meditation, and in the axiom, “You are what you eat.” I find that the body tells you exactly what you need (or don’t need) if you really pay attention. It’s pretty incredible, actually…. 

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Carnitas Tacos with Homemade Tortillas and Spicy Slaw

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There is a lot going on here, I know. And yes, I am about to give you three separate recipes. Don’t run and hide and give up on me already! It will all be okay; I promise. I’ll tell you why…

These tacos are melt-in-your-mouth perfection. Like rock-your-socks-off, can’t-stop-eating, screw-new-years-resolutions realm of deliciousness. (Sorry…went a little hyphen crazy. I do that when I get excited.)… 

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Gouramanda’s Granola

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I am a breakfast aficionada through and through. I’m sure you are catching on to that notion, seeing as my last post was a breakfast recipe as well. One might even wager that I haven’t gone a day of my life without eating breakfast. Yep, I’m that person. Obedient towards the research (err—towards morning hunger pangs). However, I’m not the person who will wake up at 5am to make fresh crepes or a veggie fritatta before going to work. No way. I also value my sleep (and my sanity.) That is where this addictive, yet healthy granola comes into play. It only takes minutes to make and is much more economical than buying granola. Never buy granola! (Next time you go to grocery shopping..let my little voice ring in your ears.)  I make it on Sunday night with the intention of it lasting me through the week. Fail. It vanishes by Tuesday….it’s really that good. Pour it over some greek yogurt. Top with fresh berries. And you will be set until lunchtime! ¡Buen provecho!

Gouramanda's Granola
 
Author:
Recipe type: Breakfast
Makes: ~ 3 cups
Prep time:
Cook time:
Total time:
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Ingredients
  • 2½ cups old-fashioned rolled oats
  • ½ cup unsweetened coconut flakes
  • ¼ cup pepitas (roasted, salted pumpkin seeds)
  • ¼ cup chopped walnuts
  • ¼ teaspoon cinnamon
  • 2 tablespoons ground flax seed
  • 1 teaspoon sea salt or sea salt flakes (ex: Maldon)
  • 3 tablespoons coconut oil
  • ½ cup real Vermont maple syrup
  • 2 tablespoons brown sugar
  • 1 tablespoon chia seeds
Method
  1. Preheat oven to 350 F. Line a baking sheet with parchment paper.
  2. Combine all dry ingredients together in a bowl. In another bowl, combine coconut oil and maple syrup and heat in microwave for about 25 seconds.
  3. Whisk oil and syrup together. Combine all ingredients together until all oats are coated with wet mixture. Spread out evenly on baking sheet and bake for about 20 minutes, opening the oven and stirring around occasionally or until evenly browned.
  4. Cool and enjoy with milk/yogurt and fruit. (This will save in an airtight container for about a month.)

 

 

Blueberry Banana Muffins

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Behold, my very first baked post!

Hmmm…that came out wrong. I have an uncanny gift for things coming out wrong. My fifth graders will tell you. But anyways, that’s not what I’m talking about here.

I am sure you have guessed it by now. I am not a big baker. Measuring is not my forté; sugar and flour are not normally my friends (unless they are part of a marinade or a roux, that is). I am all about tasting as you go, feeling the flavor, and surprising myself with the results…. 

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Smoked Salmon Dip

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 I am about to say something borderline outrageous and perhaps controversial. But hey, life’s too short not to say what you feel. Please, correct me if I’m wrong, but here it goes: This dip will change your life. Yep, you heard me. If you are not a dip person (who are you?), this dip will convert you into one. If you are not a salmon lover, be prepared to abolish it from your “won’t eat” list. There is something almost transcendent about this, I swear. The texture? Like a cloud. The flavor? Celestial…. 

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Butternut Squash Gnocchi with Prosciutto and Sage Brown Butter

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I hope you and your loved ones had a very Merry Christmas! I can’t believe it has already come and gone. The older I get the more it flies by! And the more I cherish time with family and friends.  Sipping wine and singing carols by the crackling fire on the patio. Long, drawn-out dinners full of intriguing conversation. And of course, the reason for it all, celebrating Christ’s birth.  What sweet, sweet memories.

This year my older brother elucidated the importance of certain Jones Christmas traditions as he almost burst into tears upon hearing that no, we would not be having Rosie’s tamales for Christmas Eve dinner. (Rosie’s is a restaurant here in Austin known for its tamales. I’ve had better….”but it’s a tradition!”)

So you’re just going to kill a tradition that we have kept for 20 years? What, are we going to stop going to church and watching Christmas Vacation, too?

Ok, perhaps I hyperbolize. But honestly, I just figured a lot of us were sick of tamales already (my dad bought upward of 20 dozen weeks earlier) and they weren’t even that good anyways. They were tired tamales. We needed something fresh and new. So the ladies of the house gave them the boot and I made butternut squash gnocchi with sage brown butter and prosciutto. Damn good. I’m talking melt-in-your-mouth good. Maybe even good enough to replace a diehard tradition? Well, we’ll see about that! ¡Buen provecho!

… 

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Roasted Brussels Sprouts with Caramelized Onions and Goat Cheese

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Friends, foodies, and followers, I apologize for the blogging hiatus! Life has been chaotic to put it lightly. Of course there was Thanksgiving (and the food part of it was a little less emphatic this year due to a dear man in my life’s passing). Then, there was my graduation from UT, and now…my first “grown up” job teaching thirty 5th graders! Ahh! Hmm…grown up…This term, along with “the real world” definitely evokes varying emotions. Of course there are waves of excitement. Lingering sorrow. Fulfillment. And, well, I would be kidding myself if I didn’t mention anxiety. I think all of this is natural with a huge transition. I know it won’t always be easy, but such is life! Whatever happens is all part of the Lord’s plans for me. Ready or not, here I come…… 

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