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Yields (about) 12 muffins
2ea large eggs
1¼c sugar
6t vegetable oil
¾c canned pumpkin, mashed
1c+6T all purpose flour
¼t salt
1t baking soda
1t ground cinnamon
⅓t ground nutmeg
⅓t ground cloves
1 pinch ground allspice
1. Preheat oven to 400°F
2. Combine eggs, sugar, oil, & pumpkin; mix well
3. Sift together flour, salt, baking soda & spices
4. Add flour mixture to pumpkin mixture
5. Pour into well sprayed muffin tins
6. Bake for 15-20 mins
note: can add white or dark chocolate chips, dried cranberries, or pecans
Posted Oct 1 2016 by Meriwether Godsey » All Stories in All Stories, Blog with 0 Comments
Serves 4
1 small onion, small dice
1 stalk celery, small dice
1 med carrot, small dice
1t chopped garlic
1T finely chopped or grated ginger
2c vegetable stock
½c dry white wine
2 granny smith apples, peeled, seeded, ½” dice
3 large sweet potatoes, peeled, ½” dice
1 cinnamon stick
1 fresh bay leaf
½c unsweetened coconut milk
1. Sauté onions, celery & carrots over med heat 6-8 mins
2. Add garlic & ginger, cook 1 minute
3. Add stock, wine, apples, sweet potatoes, cinnamon & bay leaf
4. Bring to boil, reduce heat, simmer 10-12 mins, until potatoes are soft
5. Remove cinnamon stick & bay leaf
6. Pureé until smooth; season with sea salt & pepper, Add coconut milk or extra stock to desired consistency
Posted Sep 1 2016 by Meriwether Godsey » All Stories in All Stories, Blog with 0 Comments
Serves 6
15ea hard cooked eggs, peeled
6T good quality mayo
1T dijon
½t sea salt
¼t black pepper
splash tabasco
1. Chop egg (cheese grater, coarse slide, works great!)
2. Combine with remaining ingredients. Mix well. Keep chilled
3. Garnish with fresh parsely
Posted Aug 1 2016 by Meriwether Godsey » All Stories in All Stories, Blog with 0 Comments
Serves 6
⅓c cocoa powder
⅔c heavy cream
6oz 60% semi-sweet belgian chocolate chips
32oz plain greek yogurt
1. In saucepan, mix cream & cocoa; heat to a simmer
2. In a heatproof bowl, pour hot cream over chocolate chips, whisk until melted & smooth; cool 10 mins
3. Stir in yogurt in very small amts, blend well
4. Garnish with fresh mint
Posted Jun 30 2016 by Meriwether Godsey » All Stories in All Stories, Blog with 0 Comments
Serves 6
1lb fresh salmon
½c ea white wine & water
few slices of onion & sprigs of parsley
1T butter
1c white wine vinegar
1T fresh lemon juice
½t lemon zest, grated
½t sea salt
½t white pepper
½c mayo
1T dill
4c mixed greens
1c cucumbers, seeded, half moon slices
½c tomatoes, diced
To Poach Salmon
1. Lightly salt salmon fillets
2. Combine water, wine, onion & parsley in shallow pan. Bring to simmer over medium high heat
3. Slide salmon pieces into poaching liquid and dot with butter
4. Bring to slow boil, reduce heat to medium, poach 10 to 15 mins
5. Chill & flake into large pieces
For Salad
1. Combine vinegar, lemon juice, zest, s&p; whisk in mayo & dill
2. Lay greens, cucumber, tomatoes & salmon; drizzle with dressing
Posted Jun 1 2016 by Meriwether Godsey » All Stories in All Stories, Blog with 0 Comments
Serves 4
lemon vinaigrette
3T fresh lemon juice
¼c white balsamic vinegar
¾c olive oil
¼t salt
⅛t black pepper
salad
8oz Isareli couscous
¼c red onion, thinly sliced
1 med zucchini, cut in half lengthwise
1 small Japanese eggplant, cut in half lengthwise
½ea red & yellow pepper
¼c fresh mint chopped
¼c fresh basil chopped
1c feta cheese crumbled
1. Combine lemon juice, vinegar, s&p
2. Slowly drizzle in olive oil, whisking to blend
3. Cook couscous, drain, cool, drizzle with oil
4. Soak onion in cold water 1 min, drain
5. Brush zucchini, eggplant & peppers with oil; grill/broil 3-5 min per side
6. Cool veggies, cut ½” dice
7. Mix grilled veggies, onion, couscous & vinaigrette
8. Before serving add herbs & feta cheese; toss
Posted May 1 2016 by Meriwether Godsey » All Stories in All Stories, Blog with 0 Comments
Serves 6
1lb small carrots (colored heirloom best)
1T extra virgin olive oil
s&p
⅓c plain greek yogurt
2t lime juice
1t curry powder
1 pinch cayenne
zest of 1 lime
1. Preheat oven to 400°F
2. Toss carrots with olive oil, s&p
3. Roast 30-35 min, turning halfway through
4. Combine yogurt with lime, curry & cayenne
5. Serve yogurt on side of roasted carrots
6. Garnish with lime zest
Posted Apr 1 2016 by Meriwether Godsey » All Stories in All Stories, Blog with 0 Comments
Serves 4-6
¼c lemongrass, white only (about 6″)
2t garlic
2T grated fresh ginger
1-2t crushed red pepper
1t ground coriander
1t cumin
1c onion, thinly sliced
4c water or chicken stock
10oz can coconut milk
2t olive oil
1c shiitake mushrooms, stemmed, thinly sliced
2c green cabbage (or bok choy), thinly sliced
¼c chopped cilantro
1. Smash stem of lemongrass to release flavor
2. In large pot, combine lemongrass, garlic, ginger, spices, onion, stock & coconut milk. Bring to boil, reduce heat, simmer 15 minutes. Remove Lemongrass
3. Heat oil in sauté pan. Sauté shiitakes, 4 mins
4. Add cabbage to shiitakes, cook 5 mins more
5. Add shiitakes and cabbage to soup
6. Garnish with chopped cilantro
Posted Mar 1 2016 by Meriwether Godsey » All Stories in All Stories, Blog with 0 Comments
Serves 6-8
1 small bunch kale
2-4T canola oil
sea salt
1. Preheat oven to 300°F
2. Strip kale off center ribs, tear into 2″ pieces
3. Rinse & dry thoroughly
4. Toss with canola oil, work into leaves until shiny
5. Spread on baking sheets in shallow layer; season lightly with salt
6. Bake 10 mins, rotate pan & bake 15 mins more, until crispy
Posted Feb 1 2016 by Meriwether Godsey » All Stories in All Stories, Blog with 0 Comments
Serves 6-8
zest & juice of 1 orange
½ bunch scallions, thinly sliced on bias
1 pinch sea salt
¼c tamarind juice
¾c salad oil
2-3 asian pears, very thinly sliced
6-8c asian style greens or mesclun
1. Combine zest & juice of orange, scallions, salt * tamarind juice.
2. Whisk in oil
3. Toss pears with dressing. Toss greens with dressing. Layer on platter
4. Serve chilled