Thayer in the Kitchen

Buttermilk Peach Pancakes 1 cup flour (you could use 1/2 whole wheat flour) 1 tablespoon sugar 1 teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt 1 cup buttermilk, plus 2 Tablespoons 1 tablespoon sunflower oil 1 egg ¼ teaspoon vanilla extract ¼ teaspoon almond extract 2 peaches, peeled and diced 1/4-1/2 chopped pecans (toasted is nice) (optional) Optional toppings-strawberries, peaches, powdered sugar, syrup, etc. In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk together buttermilk, oil, egg, vanilla, and almond extracts. Pour into flour mixture and stir lightly until just combined. The batter will be lumpy and that is OK! Gently stir in peaches and nuts if using. Grease a non-stick skillet and cook pancakes on medium heat, until the edges bubble. Flip and cook other side. Serve with strawberries, more peaches, powdered sugar, and syrup! Really any toppings you want! I don't remember where I found this recipe but its a...

Ingredients: Frozen pie crust shell (Whole Foods has them 2 in a package) 3 large eggs 1-1/2 cups heavy cream or half and half 1/2 teaspoon seasoned salt 1-1/2 cups grated smoked Gouda cheese, divided* 2 cups fresh baby spinach, or large spinach leaves chopped up Instructions: Slightly defrost the pie crust. Then preheat oven to 350 degrees F. and place a rack in the lower third of the oven. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove from oven and remove parchment and pie weights. Allow to cool slightly. Beat the eggs, cream and salt together until well combined. Sprinkled half the cheese over the pie crust. Top with the spinach, pour the egg mixture into the crust and top with remaining cheese. Bake in the center of the oven until the edges are set about 30 to 40 minutes. Check to make sure the middle of pie isn't lidquidy. Remove and let set for 10 minutes before serving. *Note: other kinds of cheese can be used if th...

  This is a great recipe for macaroni and cheese. Healthy from the addition of the butternut squash (or whatever kind you have available), but still delicious with all the extra sharp cheddar cheese and bacon. I guess you could skip the bacon but why would you want to? INGREDIENTS 8 oz. medium pasta shells (or whatever short pasta you have available) 6 slices bacon, diced 2 tablespoons unsalted butter 1 small shallot, minced 2 tablespoons flour 1 1/2 tablespoons chopped fresh sage (you could substitute another herb) 1-1/4 cups half and half 1 cup whole milk 1 15 oz. can butternut squash puree* 1 tsp. Dijon mustard 10 oz. shredded extra sharp cheddar cheese, about 2-1/2 cups Kosher salt & freshly ground black pepper to taste 2 tablespoon chopped fresh chives or green onion tops * Note: I used fresh squash. I cut a squash in half, removed the seeds and roasted it in the oven until tender.  You could probably also steam it or cook it in your instant pot. I had a big squash so...

  Pumpkin Waffles 3 eggs 1-1/2 cups buttermilk 1/2 oil (I used sunflower oil) 1/2 cup pumpkin puree (canned) 1-1/2 cups whole wheat pastry flour  2 tablespoons sugar 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon fine sea salt 1-1/2 teaspoon pumpkin pie spice 1/2 cup coarsely chopped walnut or pecans (optional) You could substitute 1 cup all purpose flour and 1/2 cup whole wheat flour instead of the whole wheat pastry flour if this is what you have available. Mix the eggs, buttermilk, oil, and pumpkin in a bowl. Combine the flour, sugar, baking powder, baking soda, salt and spice blend. Stir the flour mixture and mix into the liquid mix until blended. Do not overmix. Add the nuts if using and blend lightly. Preheat waffle iron. I sprayed the waffle iron, set it for the desired setting and poured in about 1 cup or less of batter. You will have to use the directions for your own waffle iron. I need to spray mine between waffles. I was pressed for time so I did n...

I had some fresh corn on the cob but the kernels were overly filled out and not as tender as I prefer for eating as corn on the cob. I thought they were a bit starchy, but I decided they would be perfect for soup. I found this great recipe online. Ingredients: 1 tablespoon butter 1/4 # bacon, diced 1 cup chopped onion Kosher salt and black pepper 3/4 cup chopped colored pepper (red or green) 1 tablespoon minced garlic 2 tablespoons flour 3-4 cups chicken broth 4 cups diced potatoes (I didn't peel mine) 1 1/2 cups chopped carrots 2 cups fresh or frozen corn kernels (preferably fresh) * 1 cup half and half 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme) Pinch cayenne pepper 2 tablespoons chopped fresh Italian parsley Note: We got enough corn from 2 ears of corn for the soup. Directions Melt the butter in a large pot and cook the bacon until crisp. Remove. Add the onions and peppers; season with salt and pepper. Cook until soft; add garlic. Cook for about a minute. Sprinkle in t...

This is a recipe that I found on Chowhound and decided to try since I had a bunch of rhubarb. It is really very tasty. If you decide to make it you should be aware it makes a lot of servings. INGREDIENTS: 8 bone-in, skin-on chicken thighs (about 3 pounds) Kosher salt Freshly ground black pepper or Penzey's coarse ground black pepper 2 tablespoons olive oil (or organic sunflower oil) 2 medium shallots, finely chopped 2 tablespoons finely chopped fresh ginger * 1 teaspoon ground cardamom 1/2 cup dry sherry 1 cup chicken broth 1/4 cup honey 1/4 cup orange juice  1 pound rhubarb, thinly sliced * I have been known to substitute The Ginger People Organic Grated Ginger in a jar  1 Instructions, adapted: Brown the chicken thighs until brown on both sides and season with salt and pepper. 3 Reduce the heat to medium and remove all but 2 tablespoons of fat from the pot. Add the shallots, ginger, and cardamom, season with salt and pepper, and sauté until the shallots soften, about 2 minut...

  I was asked to bring potato salad to a Memorial Day barbecue cookout.  I have a number of potato salads that I like but I wanted to use one that called for dill and found this one on line. It sounded good and easy and had been well reviewed. I would definitely recommend it. Ingredients: 3# Yukon gold potatoes, peeled Kosher salt and Penzeys coarsely ground black pepper 2-3 stalks celery 1 cup mayonaise 1 small red onion, finely chopped (about 1/2 cup) 1/4 cup tightly packed chopped fresh dill 1-2 tablespoons vinegar 1/2 lemon, fresh for juice 1 tablespoon grainy or regular Dijon mustard Directions: Put the potatoes in a large pot and cover with about 1" of cold water. Leave the potatoes whole. Season with salt and cook the potatoes until they are tender when pierced with a fork--20-25 minutes.  Drain the potatoes and leave them in the pot until they are room temperature. Finely chop the celery and combine with the remaining ingredients in a bowl large enough to hold all...