All Posts Tagged Tag: ‘meriwether godsey’

Heart aware month-go red

Feb 5, 2013
Sherri Meyer, MG Registered Dietitian,

The month of February is dedicated to raising awareness about heart disease and increasing knowledge about prevention.  Why is this important?  For starters, heart disease is the number 1 killer of women.  This disease causes 1 in 3 deaths each year and kills more than all kinds of cancer combined.  Pretty scary stuff when you see the statistics.  The good news is that we have a weapon to fight this disease by living a healthy lifestyle.  With good nutrition, exercise & regular check-ups with your physician, you can reduce your risk for heart disease.

Some tips for heart disease prevention:

Exercise for a minimum of 30 minutes per day with a goal of 60 minutes daily for weight maintenance.

Consume a diet rich in:
Fruits and vegetables: At least 4.5 cups a day
Fish (preferably oily fish, like salmon): At least two 3.5-ounce servings a week
Fiber-rich whole grains: At least three 1-ounce servings a day
Nuts, legumes and seeds: At least 4 servings a week, opting for unsalted varieties whenever possible
(Based on a 2000 calorie diet)

Other nutrition goals should include
Sodium: Less than 1,500 mg a day
Sugar-sweetened beverages: Aim to consume no more than 450 calories a week
Processed meats (bacon, sausage, hotdogs, etc): No more than two servings a week
Saturated fat (butter, lard, red meat, etc): Should comprise no more than 7 percent of your total calorie intake

Adapted from
For more information on heart disease and ways to reduce your risk visit



Weekly Wisdom – Clues to heart health: Things you should be aware of now. Part 1

Feb 5, 2013
Sherri Meyer, MG Registered Dietitian,

  • Think your drink: One serving of alcohol for women & 2 for men. One serving is just 4­6 oz.
  • Where you carry your weight: Even with a normal BMI (body mass index) abdominal obesity is risky.
  • Your hidden family history: Early family history of heart disease can be a clue to your risk.

Go red for American Heart Month


The perfect brownie

Feb 5, 2013
Denise Simmons, Corporate Chef

We all know we’ve been in pursuit of it for some time now.  We do have several recipes in Cheftec that are awesome & easy-Chef Shea’s Bangin’ Brownies, Chocolate Syrup Brownies & Farm Basket Brownies  are three that are among the best.

I came across the recipe below on a tumbler of ‘Nutella Recipes’.   There were several recipes that sounded tasty, but these brownies looked absolutely amazing!  I decided this weekend would be a good opportunity to try them-I could take them to a Super Bowl gathering, vs having them around the house.
I followed the recipe for the most part.  I deleted the espresso powder & added some pecans.  I’m not overly fond of hazelnuts, so I was a bit concerned the Nutella would add too much hazelnut flavor to the brownies, but it’s nearly undetectable.  The result is one of the best brownies I’ve ever had-fudgy, moist, dense & thick and super easy to make!
They were a huge hit at the Super Bowl party…which was actually more of a Puppy Bowl party…Go MARTA!  Puppy Bowl MVP!  All the puppies & kittens are winners-as are the rescue groups who were highlighted.  
Try the recipe-you’ll LOVE them!

Nutella Brownies
1 cup (2 sticks) butter
2 1/4 cups sugar
1/2 cup Nutella
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
10 ounce package Hershey's Milk Chocolate Baking Melts (or chocolate chips)

Pre-heat the oven to 350 degrees. Butter a 9x13 baking dish.
In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
Remove from the heat and stir in the Nutella until well combined.
Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
Stir in the flour and baking melts until just combined.
Spread into prepared pan (batter will be very thick and sticky) and bake for about 30-35 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.

Image source:

Weekly Wisdom – Healthy Habits… to adopt in the New Year (part 2)

Jan 21, 2013
Sherri Meyer, MG Registered Dietitian,

  • Get Moving: Start with 30 minutes a day 3 times per week.
  • Veggie Up: Try adding veggies to breakfast, purchase seasonal produce.
  • Eat More Fish: Try to make fish the centerpiece 2 times per week.

Source: Food Lover’s Healthy Habits Cookbook


Trash Talk – Making a case for laptops…

Jan 21, 2013
Becky Tweedy, Assistant to the President

If you’re planning to buy a new computer, consider getting a laptop or notebook instead of a desktop.

  • Laptops require fewer materials and less energy to produce than desktops
  • Laptops use a fraction of the electricity to run – you’ll save an average of 220 kilowatt-hours per year, and about $20 on your annual electric bill.
  • If one in twenty-three households made its next computer purchase a laptop instead of a desktop, the energy saved could seriously (positively) affect the ‘power grid.’

Think about it!   Will you take a small step to help?

Source: The Green Book

February Recipe: Deep Dish Overnight Soufflé

Serves 16

16 slicesbread, buttered&cubed 2lb grated cheese (cheddar&/or gruyere, goat)
10lg eggs
1 onion,grated
5c milk
1 1/2t salt
3/4t fresh ground pepper
1T dijon mustard
1t worcestershire sauce
1/8t cayenne

  1. Grease3”deep,9”x13” baking dish
  2. Place half bread cubes in pan
  3. Sprinkle 1/2 cheese evenly over bread cubes
  4. Repeat another layer of bread, then cheese
  5. Beat eggs, add remaining ingredients. Pour over bread & cheese
  6. Cover loosely, refrigerate overnight
  7. Bake uncovered @ 350° for 1 hour

Options: add layer of sautéed apples or sautéed spinach & mushrooms

To“lighten up”: use wholegrain bread, 4 whole eggs + 7 egg whites, 1lb cheddar + 1lb skim mozzarella cheese, evaporated milk


Newfound love for cooking

April 3, 2012
Sherri Meyer, MG Registered Dietitian,

With a new baby and 2 toddlers, my free time to experiment in the kitchen is limited.  However, we recently underwent a kitchen renovation which has left me with the desire to prepare delicious meals in my new light filled space.  Until of course, I hear the crying baby and 2 little "helpers" who end up putting most of the food in their mouth (especially if it involves chocolate).  That said, since we moved back into our new kitchen, I realize how an inviting space makes preparing meals so much more pleasurable.  A recent meal of grilled cheese sandwiches prepared on our new stove gave me more pleasure than should be allowed when making such a simple meal.  My surroundings have transformed my attitude about simple food preparation. 
For the last 9 months I was uninspired and my previous love for baking and cooking was dampened.  Simply being able to see the light and outdoors while I cook has rejuvenated my previous love for cooking.  I am really looking forward to our first holiday meal in our new kitchen.

Foodborne illness could trigger health problems

April 3, 2012
Denise Simmons, Corporate Chef

Thanks to Brian for passing this along.  It's yet one more excellent reason to be ever vigil about food safety!  Does Foodborne Illness Trigger Lifelong Health Problems?

Here's a quick summary:

"The few studies that have followed victims of foodborne illness for years afterward show that later in life, they suffer higher-than-usual rates not only of digestive trouble, but of arthritis and kidney problems, as well as greater risk of heart attack and stroke."

To read the full article click here

10 bad cooking habits you should break

February 22, 2012
Sherri Meyer, MG Registered Dietitian,

We are finally ending a long kitchen renovation that began in July.  Though we were fortunate to have a “spare” kitchen; I didn’t partake in any type of gourmet cooking while housed down in our basement.  I fear my cooking skills may be a little rusty & these cooking tips from Eating Well came at the perfect time. I didn’t include all of them, just the “bad cooking habits” I thought most relevant.  Happy Cooking!

1. Heating Oil Until It Smokes – Most recipes start with heating oil in a pan. It usually takes a little time for the stove to warm up, so we pour the oil and then turn our backs on the pan to do something else while it heats. Before you know it, you see wisps of smoke, which means the pan is hot and ready for cooking, right? Wrong! Not only do many oils taste bad once they have been heated to or past their smoke point, but when oils are heated to their smoke point or reheated repeatedly, they start to break down, destroying the oil’s beneficial antioxidants and forming harmful compounds. However, an oil’s smoke point is really a temperature range (olive oil’s is between 365° and 420°F), not an absolute number, because many factors affect the chemical properties of oil. You can safely and healthfully cook with any oil by not ­heating it until it’s smoking—to get your oil hot enough to cook with, just heat it until it shimmers.

2. Stirring Your Food Too Much – It’s tempting to stir your food constantly to prevent burning, but stirring too much can be a bad thing. It prevents browning—a flavor booster you get by letting your food sit on a hot surface—and it breaks food apart, making your meal mushy. Resist the urge to stir constantly unless the recipe specifically tells you to do so.

3. Overfilling Your Pan – Sometimes cooking requires a little patience. It may be faster to fill your pan to the brim with ingredients, but doing that can actually slow cooking and give you a big pile of mush at the end. If you want to sauté, filling your pan too full will cause your food to steam and not give you the crispy results you are looking for. The same goes for cooking meat. Shoving too much meat in the pan lowers the temperature of the pan too quickly, which can cause sticking and a whole host of other problems. Your best bet is to cook in batches. The extra time you put into it will make your meal much better.

4. Using Nonstick Pans on High Heat – Turn down the heat when using nonstick pans. High temperatures can cause the nonstick lining to release PFCs (perfluorocarbons) in the form of fumes. PFCs are linked to liver damage and developmental problems. Check with your pan manufacturer to see what temperatures they recommend.

5. Using Metal Utensils on Nonstick Pans — Using metal utensils in a nonstick pan is not a good idea. You can inadvertently scratch the surface of the pan, which could lead you to ingest the PFCs in the nonstick lining. Use wooden or heat-safe rubber utensils when using nonstick pans.

6. Overmixing Batter – When you’re making batter for baking (or anything with large amounts of flour) you want everything to be well combined. And to combine, you mix. But too much mixing isn’t good. The mechanical action of the mixing causes gluten to form in the flour, making baked goods tough. So gently mix until the batter is uniform, then put down your mixer.

For the full article please visit:



The real top chefs

February 21, 2012
Denise Simmons, Corporate Chef

My intention for this post was to pen some of my own thoughts and musings about food.  While doing some research though, I came across this article and felt it was much better phrased than anything I would write.  I have a friend, a fellow chef, who was at the competition for the Bocuse D'or and he was awestruck by the talent and dedication of all the candidates. 

I hope you enjoy it!

Click here to read the article on the huffington post website


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