Maple Baked Oatmeal

Here’s a super simple recipe for your morning. We gathered with two sweet families for retreat to the farm this weekend. However, I think we may have worked them harder than a retreat requires.  This meal was Sunday breakfast. Since they asked for the recipe, I’ll share it with you all.IMG_7113[1]

Maple Baked Oatmeal

  • Servings: 6-10
  • Difficulty: easy
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4 cups rolled oats
1/4 – 1/2 cup ground flax seed
1/3 cup maple syrup
1 1/2 cup water
1/2 cup coconut oil or butter
4 eggs
2 teaspoons baking soda
3/4 teaspoons salt
1 teaspoons vanilla
1 banana
1/2 cup raisins

Preheat oven to 350 unless mixing it the night before*. Mix all the ingredients together. Grease a 9 x 13 pan with lard or oil. Pour mixture into pan. Bake at 350 F for 25-30 minutes.
Serve with Milk
*I make this recipe the night before and stick it in the refrigerator.

Don’t forget to check out our new recipe page:
https://righteousoaksfarm.com/blog/recipes/

Homemade Maple Syrup Hot Cocoa

What a great recipe for a cold and wet day! We made this up one time we were out collecting sap and got caught in the rain. Hope you enjoy it.

Homemade Maple Syrup Hot Cocoa

  • Servings: 5
  • Difficulty: easy
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3 Tablespoons Cocoa Powder
3 Tablespoons Maple Syrup
1/2 teaspoon vanilla
1/8 teaspoon salt
3 cups milk

Blend all the ingredients together with a whisk or in a blender. Heat in a saucepan. Ladle into cups. Enjoy!

Easy Homemade Hummus

IMG_3899[1]IMG_3882[1]I haven’t been in a creative mood these last months, so I must apologize for the dull posts. Here is another tried and true recipe. I posted awhile back about what to do with those leftover chicken bones. I’m finally sharing my recipe for hummus so you can enjoy this with veggie sticks or pita chips. Another great way to eat this iron rich food is folded in bread or a large lettuce leaf with tomatoes, chicken or other meat, a drizzle of olive oil and balsamic vinegar, and a dash of oregano. So good…

Easy Homemade Hummus

  • Servings: lots
  • Difficulty: medium
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1 1/2 cup dry chickpeas (garbanzo beans)
Chicken stock to cover
1/3 cup tahini or about 2/3 cup sesame seeds
1/2 cup lemon juice
1 1/2 teaspoon salt
1 clove garlic
1-2 Tablespoons liquid from beans
1/4 teaspoon cumin
2 Tablespoons parsley
1-2 Tablespoons olive oil

Crockpot and Food Processor, Vitamix or nice blender needed.
Wash beans and place in crockpot. Cover with chicken stock by a few inches. Add water if you do not have enough stock or broth. Cook on low for 6 or more hours.
Once the chickpeas are cooked, pour into your food processor or nice blender, liquid and all. If you food processor is powerful enough to grind tiny seeds, add sesame seeds, otherwise buy tahini in the ethnic foods section. My Vitamix does a great job on sesame seeds. Add the lemon juice, salt, garlic, cumin, and parsley. Grind on high until well processed. Pour olive oil in and blend until smooth. I use a stick designed for my Vitamix to push ingredients into the blender. I place anything that is not eaten into my refrigerator, it keeps for about a week.
Enjoy.

Repost: 10 Reasons I Drink Bone Broth

A blogger with a lot to say posted the following article awhile back:
“10 Reasons I Drink Bone Broth” by Kitchen Stewardship
http://www.kitchenstewardship.com/2013/02/21/10-reasons-i-drink-bone-broth/
After my rumblings from Wednesday, I thought this would be some great follow up reading.
Don’t forget us when you want some great pastured chicken!

What to do with leftover chicken bones

Eat good food for a strong body!

Eat good food for a strong body!

First an advertisement:

Want your child to develop strong bones and muscles? Don’t forget us when you’re looking for nutritionally dense chicken. We have a lot in the freezer right now and on September 6th we will have our last harvest day of the season.

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Peanut Butter Pork

Do you ever have this problem?IMG_0515

While getting dinner ready, one of your kids gets lost in a mud puddle. Well it happens to us, so quick and easy dinner recipes are a treasure for us.

This week was filled with a few great visitors. One of them, being a college student, has no idea how to cook his own meals and feels he has no time to do so. I served up this meal and he loved it. The nice thing about this is that it takes ten minutes of your time in preparation in the morning and produces a great aroma to come home to at night. Now all I have to do is teach him to cook bacon in the oven, sausage and pork chops in a skillet, slice ham for sandwiches and grill brats in the park. Then he’ll be ready to order a 1/4 hog from us. Pork, for me, has become the easiest, quickest, and tastiest meat to prepare. Try it this year, we still have a space to order some more hogs.
This recipe is easy, requires ten minutes of preparation, and is also kid friendly. It can be prepared in winter or summer since it is prepared in a slow cooker. I found this recipe at: Stephanie O’Dea’s “A Year of Slow Cooking” blog. Click on over to check out her version without my changes and to see other great ideas for slow cooker greatness.

Asian Peanut Butter Pork

  • Servings: 6-10
  • Difficulty: easy
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1.5-2lbs Righteous Oaks Farm pork tenderloin or roast
1 onion, sliced
1/4 cup soy sauce (I used Tamari; it’s gluten free)
1/4 cup maple syrup
3 tablespoons red wine vinegar
2 garlic cloves, chopped
1/2 cup creamy natural peanut butter
Rice, cooked and served with the meat

This is so easy. Chop the onions and place on bottom of crock pot. Place pork on top of the onion. Pour everything else into the crock pot. Let cook on low for 8 hours. Serve with rice.

Maple mustard chicken

It has come to my attention that some of you may not know how to use a whole chicken. Once you have learned how to use a whole chicken, I can rest knowing that you have been liberated from having to use those frozen “chicken breasts” you find in the store. Seriously, after eating real pasture-raised, additive-free, pure-and-yummy chicken, eating those frozen beasts is like eating a hotdog that has sat in the fridge for a year. On second thought, I think it’s worse.

So here’s my attempt at your liberation: Maple Mustard Chicken. It is an easy recipe that you have to try this year. Truthfully, you don’t even have to like mustard to enjoy this dish. If you know kids, you know they are often hard to please, even so, my kids ate it up. In this picture, I made a double recipe.

MapleMustardChickenFirst, you will need at least one good knife. Next, a pan – 8×8 or 9×13 works depending on how much you will be making. An oven is helpful for this recipe. I have tried it on the grill and it is not as good. I have not tried it in the crock pot, though it would likely work if you do not overcook it. A meat thermometer is essential for tasty chicken. If you don’t have one, look for one at the thrift store. Here goes:

Maple Mustard Chicken

  • Servings: 3-6
  • Difficulty: easy
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1/4 cup Pure Maple Syrup
1/4 cup Dijon Mustard
1/4 cup Honey Mustard
1 Tablespoon Red Wine Vinegar
Cut up the whole chicken, or two if making for a family of five. Click for wikihow. I recommend saving the breast for a different recipe. This recipe works best with the thighs, legs, and wings. Place chicken in your baking dish (8×8 for 1.5 pounds, 9×13 for more).
Preheat oven to 450F.
Mix together pure maple syrup, mustard and red wine vinegar. Pour over the chicken. Place in preheated oven.
Once the internal temperature of the meat is above 155F in the thickest part, we call it good around here. If you are using store bought instead of our pastured chicken, a temperature above 165F is ideal. This takes about 40 minutes.
Serve and enjoy.

Once you make it, be sure and let me know what you think.

I first came across this recipe here and have adapted it according to our tastes.