Blogs

[#1]

Hello, foodies…

I'm home! I had a wonderful vacation…lots of sun, plenty of rest, and of course, some DELICIOUS food! It feels great to be back and I can't wait to join you this Sunday for In the Kitchen with David because we've got such a fun show in store!

Remember when we did that brussels sprouts foodie challenge a few years back? I challenged you to convert me to a brussels sprouts fan with a unique recipe. I still can't believe it, but Chef Meredith Laurence did it. And, the recipe is still on QVC.com. Now, I enjoy quinoa very much. But, it's been far too long since we've had a food contest like that. So this Sunday, tune in for foodie challenge QUINOA!

Before I tell you all the rules and things, let me shed some light on this tongue-twisting ingredient in case it's new to you. (And for your sake as well as mine, it's pronounced KEEN-WAH.)

Now…back to the challenge. I want to try your quinoa recipes! So from now until January 23, reply to this blog and include an ORIGINAL recipe using quinoa. Whether it's muffins, bread, a salad, or side, tell me how you prepare this healthful ingredient. Be sure to include complete information like measurements and directions. I'm going to cook my way through your recipes and select the winner based on three things: taste, creativity, and relevance. If you won, I'll call you with the good news! Then on Wednesday January 30, we'll feature your recipe ON AIR!

In case you need a little inspiration, I made a quinoa board on Pinterest. And here's my recipe for this Sunday: Chicken and Quinoa Soup. Now, THIS is a Healthy Winter Warm-Up.

Chicken and Quinoa Soup

This recipe is prepared with the Technique 5.3-qt Nonstick Lightweight Cast Iron Dutch Oven (K36660.)

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

1-1/2 Tbsp olive oil
1/2 cup green onions, thinly sliced
1 cup carrots, shredded
1 cup yellow onions, chopped
3/4 cup celery, thinly sliced
1 (14.5-oz) can no-salt-added diced tomatoes, drained
1 tsp ground black pepper
1-1/2 tsp dried cilantro
1/2 tsp ground cumin
10 cups fat-free, low-sodium chicken broth
3/4 cup quinoa
1 rotisserie chicken, skin and bones removed, shredded into pieces

Directions:

Heat the olive oil in a large stockpot over medium heat. Add the green onions, carrots, onions, celery, and tomatoes and cook for 4 minutes. Stir in the black pepper, dried cilantro, and cumin and cook for 2 more minutes.

Pour in the chicken stock, add the quinoa, and cook for 15 minutes. Add the shredded chicken and cook for 5 more minutes.

We're welcoming back a familiar face for "Cookbook Corner" this Sunday. Marlene Koch is joining us with her latest title and sequel to the ever-popular Eat What You Love. Sunday's title, Eat More of What You Love (F09645), was a 2012 Customer Choice Award Winner and contains 200 recipes. If you want Healthy Winter Warm-Ups (and healthier alternatives to all your favorite dishes), this is the book for you.

It's blog question time. What's your favorite healthful ingredient? Is there a particular veggie, grain, or nut that you or your family will gladly eat? Tell me what it is and how you incorporate it into your recipes. If it's quinoa, don't forget to submit the recipe for our challenge! I'll see you Sunday at Noon ET. Looking forward to it!

Keep it flavorful!
—David

P.S. Did you see my Cinnamon Bread Recipe in People magazine? It hit newsstands today! I'M SO EXCITED! We're going places, PEOPLE!