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Adding more veggies to your weeknight meals with KATU!

Chef Jessica from The Kitchen was sharing with KATU Afternoon Live’s Tra’ Renee some great weeknight meals that pump up the vegetables! Here’s a quick go to recipe that uses cauliflower rice as a great vegetable substitute for regular rice!

Thai Style Chicken Thighs with Cauliflower Rice

Serves 4

1 head of cauliflower

½ – ¾ cup of coconut milk (or more)


4 chicken thighs

2-3 red thai chilis, deseeded

8 cloves of garlic, minced

1 tablespoon oyster sauce (or coconut aminos if you are Paleo)

4 tablespoon soy Sauce (or tamari if you are gluten free)

1 tablespoon honey

handful of fresh thai basil/regular basil leaves (no stalks)


For the Rice:

In a blender, pulse cauliflower florets till you get something that resembles breadcrumbs.

Heat a dry non-stick pan over medium heat. Add your cauliflower rice. This is simply to toast and soften the cauliflower. Stir occasionally.


After 2-3 minutes, add in the coconut milk. Keep mixing.  Once the cauliflower is cooked through and soft, take out and dish onto a plate.

For the Thai Basil Chicken:

Heat your wok over medium-high while you prep your ingredients.

Slice your chicken into bite sized pieces.

Add your chili and garlic into the hot pan. Stir-fry for 20 seconds.

Add your chicken in in a single layer, making sure not to overcrowd or else the chicken starts to steam more than brown. The pan should be hot enough so the chicken starts to brown almost immediately.

After 30-60 seconds, flip the chicken pieces individually to brown the other side.

After all the sides are nicely brown and slightly charred (2 minutes), add in the sauce mixture. Stir-fry for 30 seconds.

When the chicken is just cooked through, toss in the thai basil. Mix. Scoop over cauliflower rice. Place your prepared egg. Sprinkle on garnishes of basil, peanuts, chili and serve!


Apple Crusted Salmon with Prosciutto

From our time with Tra’Renee on KATU’s Afternoon Live – a great go-to dinner entree for your holiday dinner party!

Apple Crusted Salmon with Prosciutto

Serves 6

1 1/2 cup apple juice

1/2 cup orange juice

2 1/2 tablespoons honey

2 tablespoons chopped fresh mint

2 tablespoons chopped chives

Salt and black pepper, to taste

2 apples, thinly sliced

6 6-ounce salmon portions, skin removed

6 slices prosciutto

Extra-virgin olive oil, for the pan

1/4 cup loosely packed brown sugar


Prepare marinade by whisking together apple juice, orange juice, honey, mint, chives, salt and pepper until well combined. Set aside.

Slice the apples into rings as thin as possible. Place sliced apples into marinade and let them marinate for a minimum of 30 minutes and a maximum of two hours.

Preheat the oven to 375°F. Sprinkle entire surface of salmon lightly with salt and pepper. Remove apples from marinade and place them carefully on salmon, shingling them from one end to the other. Sprinkle brown sugar over apples and wrap a slice of prosciutto around each piece of salmon.

Roast for approximately 20 to 25 minutes. When finished, pour juices from the roasting pan over fish before serving.


Thankful for Thanksgiving with Wesleigh Ogle from KATU

Here are a few notes from our morning with Wesleigh Ogle from KATU that will make your Thanksgiving dinner just a touch more fabulous…..

Turkey Basics

1 gallon vegetable stock
1 cup kosher salt
½ cup brown sugar
1 tablespoon peppercorns
6 bay leaves
1 ½ teaspoons all spice berries
1 gallon ice/water

Combine 1/2 gallon vegetable stock with salt, brown sugar and spices and stir until dissolved. Add remainder of vegetable stock and allow to cool until at least lukewarm. Add the ice/water combo and pour over turkey in a large enough container to allow the turkey to submerge. You may need to do this in an insulated cooler if weather isn’t cold enough to keep outside overnight. I put a plate over the turkey to weight it down and keep it submerged. After at least 12 hours I remove the bird, drain it and allow to sit at room temperature for about an hour before baking. I also make sure the skin on the top is dry. I then…

Stuff inside cavity:
1 apple
1 onion, peeled and halved
1 lemon, halved
1 head of garlic, halved horizontally
Sprig of rosemary
Sprig of sage
Parsley stems

I then baste the bird with a this….

Lemon, parsley and garlic butter:
1/2 lb butter, at room temperature
finely grated zest and juice of 2 small lemons
3 garlic cloves, peeled and crushed
small bunch of flat leaf parsley, leaves only, chopped

Process in food process or mix by hand. Rub all over the outside of the bird, and do your best to get it between the skin and the breast meat as well. This REALLY helps to brown the turkey evenly.

Put turkey in the oven legs first, if available. Roast for 500 degrees for 30 minutes or until golden brown, then foil cover and reduce oven to 350 until meat thermometer registers 161 degrees. For a 14 lbs bird, it will take around 2 – 2/12 hrs in total). At 350 degrees you’ll expect the turkey to take an additional 13 minutes per pound for larger birds.

Always use a meat thermometer, and make sure you put it in the thickest part of the thigh, entering the chicken at the crease between the breast and thigh. And don’t hit the bone, as the reading will be inaccurate.

When the turkey has come to temperature, let it rest for AT LEAST 30 minutes to let the juices settle. That is it. Your bird will be beautiful.

My favorite go-to recipe for the holidays….

Harvest Brie

1 firm apple, small dice

1 firm pear, small dice

2 tablespoon butter

1⁄2 cup brown sugar

1⁄4 cup golden raisins

2 tablespoons dried cranberries

1⁄4 cup sliced almonds, or nut of choice

1⁄2 cup white wine

1 tablespoon lemon juice

1 brie wheel (16 oz – size depends on group size)

assorted crackers or bread

*on all of the above ingredients, measurements are not crucial, it can be “thrown” together

Preheat oven to 375F. Heat butter in ovenproof sauté pan over medium high heat until melted. Add apple and pear and cook for 2-3 minutes, then add nuts to toast. Add brown sugar and continue to cook until sugar melts and becomes saucy. Add raisins and wine and cook until slightly reduced. Place brie wheel on mixture in pan and place in preheated oven for 10-15 minutes, or until brie is soft to touch. Remove from oven and invert on a plate. Serve at once with bread and crackers.

Happy holidays!




KATU Afternoon Live – Quick Mediterranean Chicken

Looking for easy and healthy weeknight meals? Try this recipe we showcased on KATU’s Afternoon Live! Learn more recipes like this at one of our upcoming Simple Seasonal Suppers classes, Pressure Cooker class, or Sheetpan Meals class!

Quick Mediterranean Chicken

The Kitchen at Middleground FarmsServes 4

for the spice rub
1 teaspoon salt
¼ teaspoon ground cumin
¾ teaspoon turmeric
¾ teaspoon paprika, more for later
1/8 teaspoon cayenne pepper
freshly ground pepper
7 large garlic cloves, chopped or pressed
2 tablespoons olive oil

1 medium red onion, sliced or roughly chopped
1 large lemon
Extra virgin olive oil
Salt and pepper

1 whole chicken, cut into pieces (alternatively, chicken breast or thighs)
1 tablespoon za’atar, optional
1 tablespoon toasted pine nuts
½ cup pitted green olives
½ cup chopped fresh parsley leaves

In a small bowl, prepare the spice rub by combining first 8 ingredients.

Preheat the oven to 400 degrees F.

Cut the lemon in half and set one half aside.  Cut the remaining half into thin slices, then arrange the slices onto a foil lined sheet pan.  Scatter red onions on the lemon slices.  Drizzle with olive oil and sprinkle with salt & freshly ground pepper.

Place the chicken on the onions & lemons on a sheet pan (or alternatively in a cast iron pan) and spread the rub on each piece. To ensure good flavor, work some of the marinade underneath the skin of the meat. Sprinkle with za’atar.

Place the chicken in the 400 degrees F heated-oven; roast for 40-45 minutes

Remove from heat, and squeeze with remaining lemon juice. Garnish with the olives, toasted nuts, and fresh parsley.