Thayer in the Kitchen

We frequently have oatmeal for breakfast, but I like the idea of adding variety to the way it is served.  This is different than we usually have our breakfast cereal, but Arthur said he thought it was quite tasty and we should have it again. 2 cups hot prepared oatmeal 2 eggs, fried sunny-side up (poached would also be OK) 1 avocado, sliced 2 oz. Gruyere or cheddar cheese, shaved or grated Snipped fresh chives Place oatmeal in a serving bowl.  Top each serving with an egg, slices of avocado, cheese, and chives.  You could also offer hot sauce. To cook 2 cups of oatmeal: 1 cup of dry oats 2 cups of water 1/4-1/2 tsp. salt Cook 10-12 minutes or until water is absorbed and oats are tender Adapted from Better Homes & Gardens

This recipe is a vegan version of the soup joumou that Haitians devour on New Year’s Day.  This was a great soup to make because we got so many of the ingredients in our winter storage share.  It is a delicious soup! Ingredients 1# kabocha squash, seeded and cut into 8 pieces (I used a baby dumpling squash from our CSA farm) 1 can whole coconut milk (not lite) 2 quarts vegetable or chicken broth, divided 2 tbsp sunflower oil or olive oil 1 cup diced carrot 1 cup diced celery 1 cup diced yellow onion 3 tbsp chopped fresh thyme, divided (dry can be used if fresh is not available--use less) 1 tbsp minced garlic (about 3 cloves) 1 tbsp sea salt, divided 2 cups shredded green cabbage (1/2#) 1 cup chopped leek or green onions 1 cup peeled and diced sweet potatoes 1 cup diced potatoes (2 potatoes) 1 cup diced turnips 2 tbsp garlic powder 2 tbsp onion powder 1/2 tsp freshly ground black pepper 1/4 tsp red pepper flakes Pinch of cayenne pepper 1/4# small ...

1 tablespoon oil 2 - 4 cups sweet pepper strips, onion slices, or a combination of the two 1 pound boneless skinless chicken breasts, cut into 1" chunks (I used chicken thighs) 1 cup halved walnuts, whole cashews, or other nuts 3-4 tablespoons hoisin sauce Note:  I might add 1 hot pepper to the mix Heat oil in a large skillet on high heat for one minute.  Add the veggies in a single layer and cook, undisturbed, until they begin to brown.  Stir and cook another minute or two. Add the chicken and stir once or twice.  Cook until the bottom begins to brown.  Cook and stir until the chicken is cooked through.  Lower heat to medium.  Stir in the nuts and the hoisin sauce.  Add 2 tablespoons to 1/4 cup of water.  Cook, stirring until it is bubbly and glazes all the chicken and veggies.  Serve with rice (preferably brown). Adapted from The Minimalist Cooks at Home by Mark Bittman

1/2 cup peanut butter 1/4 cup tamari or soy sauce 1/4 cup rice vinegar 1 tablespoon toasted sesame oil 2 tablespoons Sriracha sauce 1 tablespoon minced ginger (or 1/2 tablespoon Penzey's dry minced ginger) 3 cloves garlic, minced 2 tablespoons brown sugar salt (if needed) 1 box (about 8-12 oz.) whole-grain linguine, or whatever you have available 2 large carrots, julienned 2 cucumbers, thinly sliced 1 red or yellow pepper, thinly sliced into strips (if you are a big pepper fan you can use one of each) 3 green onions, sliced 1/4 - 1/3 cup cilantro, chopped 1/4 - 1/3 cup peanuts, chopped 1# cooked shrimp My husband was kind enough to peel and devein the shrimp.  I sauteed the shrimp very quickly in a little oil in a pan and then let it cool. Whisk together the dressing ingredients: peanut butter, tamari, vinegar, sesame oil, Sriracha, ginger, garlic, brown sugar, and 1/4 cup water. Add the dressing to the vegetables, pasta, and shrimp and mix well.  Try to ...

I noticed that I have previously posted a number of cucumber soups.  However, this is a new recipe and Arthur encouraged me to post it.  Probably so that I could make it again.  Otherwise, I tend to lose the recipe and then he's out of luck.  This one does not require cooking.  It is improved by spending some time aging in the frig.  It mentioned 8 hours.  It didn't get that at our house and it was still very good. This was a handy soup to make because we got quite a few cucumbers in our CSA box, plus the dill.  I have parsley and tarragon growing on my deck. Ingredients: 2-1/4# cucumbers  halved and seeded—1/2 cup finely diced, the rest coarsely chopped 1 1/2 cups plain yogurt 3 tablespoons fresh lemon juice 1 small shallot, chopped 1-2 garlic cloves 1/3 cup loosely packed dill 1/4 cup loosely packed flat-leaf parsley leaves 2 tablespoons loosely packed tarragon leaves 1/4 cup olive oil Salt & pepper 1/4 cup red onion, fin...

1 pound ground pork (you could substitute ground chicken or turkey if you prefer) 1 head bok choy, chopped 3 tablespoon soy sauce 2 tablespoons fresh ginger (or I substituted 1 tablespoon of Penzey's minced ginger--very convenient) 1-2 teaspoons Chinese five-spice powder (I used 1 and thought it was enough) 8 ounces thin or angel hair spaghetti cooked Sesame oil 2 scallions, sliced (I substituted a clove of green garlic, stalk, and bulb) Cook pork over medium-high heat until browned in a large skillet.  Add white parts of bok choy, soy sauce, ginger, and 5 spice powder.  If you are using green garlic, add that as well. Cook for 4-5 minutes.  Stir occasionally.  Add the greens from the bok choy and the spaghetti.  Stir in the sesame oil and scallions. Adapted from Rachael Ray Every Day, Jan. 19, 2016

I liked this recipe because it not only used the kohlrabi but also the greens that came with them.  The hardest part of the recipe was peeling and making sure to cut off any woody parts of the kohlrabi bulbs.  I received three kohlrabi bulbs in my CSA box; 2 green and 1 purple.  I decided to use all of them.  The recipe yielded a large frying pan full.  My husband thought the dish was delicious and was pleased I had used all of the vegetables. 3 peeled and cubed kohlrabi*, just be sure to cut up the pieces of kohlrabi so they are not too large thinly sliced yellow onion, about 1/2-1 cup unsalted butter, 2 tablespoons finely chopped kohlrabi leaves--I didn't use the stems heavy cream, about 1/2 cup, more if needed salt and pepper Cook kohlrabi and onion in butter until almost tender.  I covered the pan.  Stir in the kohlrabi leaves, and cook until wilted.  Check to make sure the vegetables are tender. Add the heavy cream and cook for a few...