Maple Squash & Pork Belly

CHILDREN’S RECIPE: Oatmeal and Maple Roasted Squash
Ingredients:
Squash:
1 Butternut Squash, cut into small cubes
2 tbsp, Maple Syrup
1 tsp Cinnamon
1 tbsp, Butter, melted

Method of Preparation:
In a small mixing bowl mix together all ingredients. Season generously with salt. Place squash on a parchment-lined sheet pan and bake at 375 degrees until tender.

Ingredients:
Cinnamon Whipped Cream:
1 tsp Cinnamon
1 cup Heavy Cream
1 tsp Powdered Sugar

Method of Preparation:
In a small mixing bowl, whisk all ingredients until whipped cream forms stiff peaks.

Ingredients:
Oatmeal:
2 cups Milk
½ cup Rolled Oats

Method of Preparation:
Combine milk and oats together in a small saucepot and simmer gently over low heat until oatmeal is tender.

To Assemble:
¼ cup Pumpkin Seeds, chopped
¼ cup Raisins
¼ cup Brown Sugar
¼ cup Purchased Granola

Place oatmeal in the bottom of the bowl and top with squash. Serve with the above garnishes.

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FAMILY RECIPE: Pork Belly with Oatmeal Congee with Kimchi Cabbage Slaw
Ingredients:
Oatmeal Congee:
Hon Dashi (prepared as per instructions)
8 cloves Garlic, whole
2 Spanish Onions, sliced
1 cup Ginger, sliced (unpeeled)
1 cup Rolled Oats

Method of Preparation:
Place all ingredients in a stockpot and bring to a simmer. Simmer for 1 hour. Strain. Add oatmeal and cook until oatmeal is fully cooked.

Ingredients:
Pork Belly:
1 Fresh Pork Belly, skin off
1 cup Soy Sauce
4 cups Water
¼ cup Fish Sauce
8 cloves Garlic
1 cup Ginger, sliced
¼ cup Orange Juice
½ cup Mirin

Method of Preparation:
Mix all ingredients except pork belly in a large, non-reactive pot. Place pork belly inside and allow pork to marinate overnight. The next day, cover the pot with aluminum foil and bake pork belly at 300 degrees for four hours or until fork tender. Remove pork from oven and allow to cool in the liquid.

Ingredients:
Kimchi & Cabbage Slaw
2 Chicken Legs, cut into legs and thighs
2 cups Chicken Stock
1 tbsp Chipotle Puree
1 Spanish Onion, sliced into fine julienne
3 cloves Garlic, finely chopped
¼ cup White Wine
2 tbsp Vegetable Oil

Method of Preparation:
In a small mixing bowl, mix together all ingredients. Season to taste. Cut pork belly into 3” x 1” blocks. Cook in a non-stick skillet until crispy and heated through. Place oatmeal in the bottom of the bowl and top with pork belly and cabbage slaw.

To Serve:
2 cups Napa Cabbage, cut into fine julienne
2 tbsp Sesame Seeds
½ cup Kimchi chopped
2 tbsp Lime Juice
1 tbsp Sesame Oil

Chicken & Salmon

CHILDREN’S RECIPE: Oat Crusted Chicken Tenders with Sweet Potato Fries
Oat Crusted Chicken Tenders:
Ingredients:
1 cup Rolled Oats
¾ cup Parmesan Cheese, grated
½ tsp Kosher Salt
¼ tsp Black Pepper
4 Boneless Chicken Thighs
2 Eggs, whisked
¼ cup Butter, melted

Method of Preparation:
Pulse oats in a food processor 6-7 times to coarsely break. Add cheese, salt, pepper and pulse 2 more times to combine. Put mix in a large plastic sealable bag. Season the chicken with salt and coat with the eggs. Transfer chicken to plastic bag, seal and shake to coat completely. Place chicken on a baking sheet fitted with a cooling rack. Brush with butter and bake at 425F for 15-20 minutes until brown and cooked through.

Sweet Potato Fries:
Ingredients:
2 Sweet Potatoes, peeled and cut ¼” sticks
2 tbsp Olive Oil
2 tbsp Corn Starch
½ tsp Garlic Powder
Kosher Salt to taste

Method of Preparation:
Cut sweet potatoes into ¼” sticks and cover with water for one hour or overnight in the refrigerator. Drain well and coat with olive oil. Add cornstarch, garlic powder and toss to coat. Arrange fries on a baking sheet lined with parchment paper and bake at 425F for 15 minutes. Turn fries with a metal spatula and bake an additional 10-15 minutes until fries are crispy and start to brown. Remove from oven, let cool and season with salt. Serve with Oat Crusted Chicken Tenders.

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FAMILY RECIPE: Oat Crusted Salmon Fillet over Asparagus
Ingredients:
4 Fillets Salmon, 6 oz each
½ tbsp Honey
2 tbsp Dijon Mustard
1 cup Rolled Oats
¾ cup Parmesan Cheese, grated
½ tsp Kosher Salt
¼ tsp Black Pepper
½ tsp Paprika
½ tsp Fresh Thyme, chopped
2 bunches Asparagus, trimmed
8 tbsp Butter, unsalted
Salt, Pepper to taste
½ cup Almonds, sliced
1 Lemon, juice of

 
Method of Preparation:
Mix honey and mustard together and brush over salmon. Pulse oats in a food processor 6-7 times. Add cheese, salt, pepper, paprika, thyme and pulse 1-2 more times to combine. Brush salmon with honey mustard and sprinkle oat mixture over it. Cook in a pan with butter and finish in oven at 425F for 5-10 minutes.

In a large sauté pan melt half of the butter. Add asparagus and sauté until cooked through, season with salt and pepper. Remove to serving plate. In the same pan add remaining butter, lemon juice and almonds to brown. Arrange salmon over asparagus. Spoon lemon butter and almonds over top.

Smoothie & Pancakes

CHILDREN’S RECIPE: Oatmeal Fruit Smoothie
Ingredients:
½ cup Oats
3 cups Frozen Fruit, assorted varieties
1 cup Greek Yogurt, plain
1 cup Milk
1 Banana, fresh

Method of Preparation:
Place all ingredients in a blender and purée until smooth.

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FAMILY RECIPE: Peanut Butter and Banana Oatmeal Pancakes with Pecan Syrup
Ingredients:
1 cup Oats
2 cups Flour
1 tsp Baking Soda
1 tsp Salt
½ tsp Sugar
¼ cup Oil
½ cup Banana, peeled and smashed
3 tbsp Peanut Butter
2 cups Buttermilk
2 Eggs
2 tbsp Butter
1 Banana, peeled and sliced
1 cup Pure Maple Syrup
¼ cup Pecans, coarsely chopped

Method of Preparation:
Place the oil, banana and the peanut butter in a bowl and mix. Add remaining wet ingredients to that bowl. Combine all of the dry ingredients in another. Add the dry to the wet and stir until just combined; mix should still be lumpy. Do not over mix.  Ladle mixture onto a hot griddle with the butter and top with banana slices. Flip when air bubbles rise to the surface, cook for an additional 30 seconds. Place the syrup and the pecans into a small pot and heat gently over medium low heat until pecans are soft.  Do not let boil. Spoon syrup over pancakes to serve.

Oatmeal Pilaf & Short Ribs

CHILDREN'S RECIPE: Kid-Friendly Oatmeal Pilaf
Ingredients: 
2½ cups Steel Cut Oats

Method of Preparation:
To make quick Steel Cut Oatmeal, add boiling water to a bowl of steel cut oats, seal for a few hours.

Oatmeal Pilaf:
Ingredients:
1 tbsp Butter
½ small Onion, chopped
½ cup Broccoli, chopped
Salt, Pepper to taste
1 Carrot, julienned
½ cup Sweet Peas, frozen
2 cups Chicken Stock
1 cup Water
1 cup Steel Cut Oatmeal
2 tsp Parmesan Cheese, grated

Method of Preparation:
In 3-quart saucepan, heat butter over medium heat. Add onions, cook until softened. Add broccoli, salt, pepper, carrot, peas, stock and water; heat to boiling. Gradually stir in oatmeal. Reduce heat and simmer. Remove pilaf from heat. Stir in Parmesan and a bit more butter, season to taste.

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FAMILY RECIPE: Oatmeal Risotto with Beef Short Rib
Ingredients:
4 tbsp Butter  
½ small Onion, chopped   
Kosher Salt, Cracked Black Pepper to taste  
1½ cup Steel Cut Oatmeal
2 cups Chicken Stock
¼ cup Basil Leaves, torn
½ cup Parmigiano-Reggiano Cheese, grated
2 tbsp of Truffle Oil
4 cuts Braised Beef Short Ribs, 5 oz each

 
Method of Preparation:
Heat 2 tbsp butter in a pot over medium-high heat. Add the onions and salt, sauté until soft. Add oatmeal and chicken stock. Cook, stirring often, until the oatmeal has absorbed most of the liquid. Add more of the chicken stock or water if needed. Add basil, cheese, truffle oil and stir. Season with to taste. Reheat braised short rib in pan with 2 tbsp butter. Plate over risotto.