QVC PRESENTATION - SIDE DISHES
Side Dishes:
Candied Sweet Potatoes (David Venable Recipe), QVC Presentation, March 11, 2015
Cauliflower Mac & Cheese – Stove Top/Oven
Curry Tofu with Chickpeas & Vegetables – Stove Top
Garlicky Mashed Potatoes – Steam Oven/Slow Cook
Gnocchi with Asparagus – Stove Top
Green Bean Ragout – Stove Top
Parmigiano-Reggiano Polenta – Stove Top
Pork & Beans – Stove Top
Roasted Brussels Sprouts – Stove Top
Side Dishes:
Candied Sweet Potatoes (David Venable Recipe), QVC Presentation, March 11, 2015
Makes 10–12 servings
Ingredients:
3 pounds sweet potatoes, peeled and cut into 2" chunks
2 (8-oz) cans pineapple chunks, drained and liquid reserved
½ cup packed dark brown sugar
½ tsp ground cinnamon
1/8 tsp ground nutmeg
1 stick unsalted butter, melted
½ cup molasses
3 Tablespoons cornstarch
1½ cups walnut pieces, toasted
Preparation:
Place the potatoes and pineapple in a large bowl.
Combine ¼ cup of the reserved pineapple juice, the brown sugar, cinnamon, nutmeg, butter, and molasses in a bowl, then add the mixture to the sweet potatoes. Toss to coat.
Spoon the potatoes into the slow cooker. Cover and cook on high for 2½–3 hours, stirring gently every 30 minutes.
Whisk the cornstarch and the remaining pineapple juice together in a bowl to make a slurry. Add the slurry to the potatoes, mixing gently, but thoroughly, to combine.
Simmer the potatoes for 3–5 minutes. Before serving, carefully fold in the walnuts and avoid breaking apart the potatoes.
****
Cauliflower Mac & Cheese – Stove Top/Oven
Have your mac and cheese and eat it too with this fiber-rich low-carb comfort food.
prep: 10 minutes • cook: 10 minutes • servings: 4–6
Ingredients:
1 head cauliflower, cut into florets
1 jar (12 ounces) sauce
1 cup shredded Gruyere cheese
1½ cups shredded parmesan cheese
1 teaspoon cumin
1⁄2 teaspoon salt
1∕8 teaspoon pepper
1⁄4 cup panko bread crumbs(optional)
Directions:
1. Set pot to Stove Top High.
2. Add cauliflower, Alfredo sauce, 1⁄2 cup Gruyere cheese, 1 cup Parmesan cheese, cumin, salt, and pepper, stir, and cook 5 minutes.
3. Top cauliflower with remaining cheese and bread crumbs, cover, and cook 5 minutes. Serve immediately.
Serving Tip:
Substitute the cauliflower with the broccoli cauliflower hybrid called romaneso for a colorful, beautiful dish.
****
Curry Tofu with Chickpeas & Vegetables – Stove Top
Curry powder is a traditional Indian spice mix that typically includes cumin, coriander, pepper, ginger, cardamom, cloves, cinnamon, and bay leaf.
prep: 15 minutes • cook: 10 minutes • servings: 6-8
Ingredients:
3 tablespoons canola oil
1 package extra-firm tofu, drained and dried, cut into 1-inch pieces
3 tablespoons curry powder
½ head broccoli, cut into florets
1 medium green pepper, sliced 1-inch thick
1 can (15 ounces) chickpeas, drained and rinsed
1 small onion, sliced 1-inch thick
1 can (20 ounces) diced tomatoes
2 cups chopped kale
8 ounces snap peas
Directions:
1. Set pot to Stove Top High. Meanwhile, in a large mixing bowl, combine oil, tofu, and 2 tablespoons curry powder and toss to coat.
2. Add tofu and sauté 4 minutes.
3. Add broccoli, green pepper, chickpeas, onion, tomatoes, kale, and the remaining 1/3 tablespoon curry powder to the pot, lightly toss with tofu, cover, and cook 5 minutes.
4. Add snap peas to pot, cover, and cook 2 minutes. Serve immediately.
Serving Tip:
For a spicier dish, add some heat with hot pepper instead of a bell pepper.
****
Garlicky Mashed Potatoes – Steam Oven/Slow Cook
These creamy garlic mashed potatoes not only taste better than your old standby, but they are easier to make, too! The potatoes and garlic cook in the perfect amount of water, so there is no need to drain them before mashing.
prep: 10 minutes • cook: 30 minutes • servings: 12
Ingredients:
5 pounds russet potatoes, peeled and diced
4 cloves garlic, peeled
2 cups water
1⁄2 cup butter, cut up
1½ cups hot milk or heavy cream
salt and ground black pepper
Directions:
1. Place potatoes, garlic, and water into pot. Set Oven to 350°F for 30 minutes. Cover and cook until potatoes are tender. Turn off pot.
2. Mash potatoes with butter and milk. Season with salt and black pepper. Serve immediately or set to Slow Cook Warm for 1 hour or until ready to serve.
Healthy Tip:
Substitute chicken broth for milk or cream and reduce amount of butter to save some calories in a lighter version of this recipe. Yukon Gold potatoes can also be substituted for the russets.
****
Gnocchi with Asparagus – Stove Top
The great asparagus debate: thin or thick? Think less time to cook, so thin wins with me. Look for tight heads and juicy bottoms; this indicates freshness.
prep: 10 minutes • cook: 16-17 minutes • servings: 6-8
Ingredients:
4½ cups water
1 bunch asparagus, trimmed and cut into ½ -inch pieces
16 ounces gnocchi
1 tablespoon olive oil
1 garlic clove, sliced
¼ cup pine nuts
½ cup Asiago cheese, shredded
Directions:
1. Set pot to Stove Top High. Add ½ cup water and bring to a boil. Add asparagus, blanch for 2 minutes, drain, and reserve cooking water.
2. Add 4 cups water and gnocchi bring to a boil, and cook 8 minutes. Drain and keep warm.
3. Set pot to Stove Top Low and add olive oil.
4. Add garlic and pine nuts and sauté 3-4 minutes until light brown. Add asparagus, reserved cooking liquid, gnocchi, and Asiago cheese. Sauté 3 minutes to heat through, season with salt and pepper, and serve immediately.
Serving Tip:
Add smoked salmon after garlic and pine nuts, cover, and let sit for 2 minutes to heat salmon, serve as a nice brunch accompaniment.
****
Green Bean Ragout – Stove Top
While ragouts are typically slow cooked over low heat, we have adapted this recipe for the hectic modern lifestyle.
prep: 15 minutes • cook: 10-15 minutes • servings: 4-6
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
1 fennel bulb, cored and sliced ½-inch thick
1 tablespoon garlic, minced
4 ounces wild mushroom medley
1 can (14.5 ounces) fire-roasted tomatoes
1 pound green beans, cut 1-inch length
1 teaspoon dry thyme
1 tablespoon lime juice
Salt and pepper to taste
Direction:
1. Set pot to Stove top High and add oil. Add onion and fennel, cover, and cook 3 minutes, stirring occasionally.
2. Add garlic and mushrooms and stir. Cover and cook 2 minutes, stirring occasionally.
3. Add fire-roasted diced tomatoes, green beans, thyme, and lime juice, stirring. Cover and cook 2 minutes.
4. Season with salt and pepper and serve immediately.
Serving Tip:
If it is tomato season in your area, dice up to 2 cups of tomatoes and skip the canned stuff.
****
Parmigiano-Reggiano Polenta – Stove Top
This classic polenta is a great side dish for any kind of comforting stew.
prep: 20 minutes • cook: 30 minutes • servings: 4
Ingredients:
6 cups water
1½ teaspoons kosher salt
1½ cups medium-grind stone-ground cornmeal
3 tablespoons unsalted butter, cut into large chunks, plus more for final serving
¾ cup grated Parmigiano-Reggiano cheese, plus more for final serving
freshly ground black pepper
Directions:
1. Set pot to Stove Top High. Add water, cover, and bring to a boil. Reduce pot to Stove Top Low and add salt. Sprinkling in cornmeal with one hand and using a nonstick-safe whisk in the other, slowly sprinkle in cornmeal grains, whisking constantly to prevent lumps.
2. Cover and cook for 5-minute intervals, then give a vigorous stir with a wooden spoon, scraping out corners well. Continue to cook, stirring every 5 minutes, until cornmeal is soft and smooth, about 30 minutes.
3. Stir in butter and cheese and season with salt and pepper to taste. To serve, add additional butter and cheese if desired.
Serving Tip:
Sprinkle with additional Parmesan cheese and parsley.
****
Pork & Beans – Stove Top
Sure, it’s easier to just open a can of pork and beans, but this recipe is pretty easy too and might just make you retire that can opener.
prep: 10 minutes • cook: 20 minutes • servings: 4
Ingredients:
1 tablespoon olive oil’1/2 pound pork loin, cubed
1 small onion, diced
2 cups tomato sauce
½ cup brown sugar
2 tablespoons Worcestershire sauce
3 tablespoons red wine vinegar
3 tablespoons Dijon mustard
2 cans (28 ounces each) butter beans, strained
Directions:
1. Set pot to Stove top High and add olive oil.
2. Add pork and onion, sauté , cover and cook 10 minutes.
3. Add tomato sauce, brown sugar, Worcestershire sauce, red wine vinegar, mustard, and butter beans and stir. Cover, and cook 20 minutes, stirring occasionally. Serve immediately.
Serving Tip:
For added spice, use andouille sausage instead of the pork loin.
****
Roasted Brussels Sprouts – Stove Top
When placed in pan cut side down, Brussels sprouts will caramelize as they brown and become sweet and tender.
prep: 10 minutes • cook: 20-25 minutes • servings: 4
Ingredients:
2 tablespoons butter
¾ pound Brussels sprouts, trimmed and halved lengthwise
Kosher salt and pepper
Directions:
1. Set pot to Stove Top High and add butter. When butter has melted, add Brussels sprouts, cut side down. Cook 15 minutes or until bottom is browned.
2. Set pot to Stove top Low and turn over Brussel sprouts. Continue to cook until tender, another 5-10 minutes.
3. Season with salt and pepper.
Serving Tip:
For a really great flavor, continue to roast sprouts until dark brown, almost black. The outside will caramelize and become almost sweet.
****
Candied Sweet Potatoes (David Venable Recipe), QVC Presentation, March 11, 2015
Cauliflower Mac & Cheese – Stove Top/Oven
Curry Tofu with Chickpeas & Vegetables – Stove Top
Garlicky Mashed Potatoes – Steam Oven/Slow Cook
Gnocchi with Asparagus – Stove Top
Green Bean Ragout – Stove Top
Parmigiano-Reggiano Polenta – Stove Top
Pork & Beans – Stove Top
Roasted Brussels Sprouts – Stove Top
Side Dishes:
Candied Sweet Potatoes (David Venable Recipe), QVC Presentation, March 11, 2015
Makes 10–12 servings
Ingredients:
3 pounds sweet potatoes, peeled and cut into 2" chunks
2 (8-oz) cans pineapple chunks, drained and liquid reserved
½ cup packed dark brown sugar
½ tsp ground cinnamon
1/8 tsp ground nutmeg
1 stick unsalted butter, melted
½ cup molasses
3 Tablespoons cornstarch
1½ cups walnut pieces, toasted
Preparation:
Place the potatoes and pineapple in a large bowl.
Combine ¼ cup of the reserved pineapple juice, the brown sugar, cinnamon, nutmeg, butter, and molasses in a bowl, then add the mixture to the sweet potatoes. Toss to coat.
Spoon the potatoes into the slow cooker. Cover and cook on high for 2½–3 hours, stirring gently every 30 minutes.
Whisk the cornstarch and the remaining pineapple juice together in a bowl to make a slurry. Add the slurry to the potatoes, mixing gently, but thoroughly, to combine.
Simmer the potatoes for 3–5 minutes. Before serving, carefully fold in the walnuts and avoid breaking apart the potatoes.
****
Cauliflower Mac & Cheese – Stove Top/Oven
Have your mac and cheese and eat it too with this fiber-rich low-carb comfort food.
prep: 10 minutes • cook: 10 minutes • servings: 4–6
Ingredients:
1 head cauliflower, cut into florets
1 jar (12 ounces) sauce
1 cup shredded Gruyere cheese
1½ cups shredded parmesan cheese
1 teaspoon cumin
1⁄2 teaspoon salt
1∕8 teaspoon pepper
1⁄4 cup panko bread crumbs(optional)
Directions:
1. Set pot to Stove Top High.
2. Add cauliflower, Alfredo sauce, 1⁄2 cup Gruyere cheese, 1 cup Parmesan cheese, cumin, salt, and pepper, stir, and cook 5 minutes.
3. Top cauliflower with remaining cheese and bread crumbs, cover, and cook 5 minutes. Serve immediately.
Serving Tip:
Substitute the cauliflower with the broccoli cauliflower hybrid called romaneso for a colorful, beautiful dish.
****
Curry Tofu with Chickpeas & Vegetables – Stove Top
Curry powder is a traditional Indian spice mix that typically includes cumin, coriander, pepper, ginger, cardamom, cloves, cinnamon, and bay leaf.
prep: 15 minutes • cook: 10 minutes • servings: 6-8
Ingredients:
3 tablespoons canola oil
1 package extra-firm tofu, drained and dried, cut into 1-inch pieces
3 tablespoons curry powder
½ head broccoli, cut into florets
1 medium green pepper, sliced 1-inch thick
1 can (15 ounces) chickpeas, drained and rinsed
1 small onion, sliced 1-inch thick
1 can (20 ounces) diced tomatoes
2 cups chopped kale
8 ounces snap peas
Directions:
1. Set pot to Stove Top High. Meanwhile, in a large mixing bowl, combine oil, tofu, and 2 tablespoons curry powder and toss to coat.
2. Add tofu and sauté 4 minutes.
3. Add broccoli, green pepper, chickpeas, onion, tomatoes, kale, and the remaining 1/3 tablespoon curry powder to the pot, lightly toss with tofu, cover, and cook 5 minutes.
4. Add snap peas to pot, cover, and cook 2 minutes. Serve immediately.
Serving Tip:
For a spicier dish, add some heat with hot pepper instead of a bell pepper.
****
Garlicky Mashed Potatoes – Steam Oven/Slow Cook
These creamy garlic mashed potatoes not only taste better than your old standby, but they are easier to make, too! The potatoes and garlic cook in the perfect amount of water, so there is no need to drain them before mashing.
prep: 10 minutes • cook: 30 minutes • servings: 12
Ingredients:
5 pounds russet potatoes, peeled and diced
4 cloves garlic, peeled
2 cups water
1⁄2 cup butter, cut up
1½ cups hot milk or heavy cream
salt and ground black pepper
Directions:
1. Place potatoes, garlic, and water into pot. Set Oven to 350°F for 30 minutes. Cover and cook until potatoes are tender. Turn off pot.
2. Mash potatoes with butter and milk. Season with salt and black pepper. Serve immediately or set to Slow Cook Warm for 1 hour or until ready to serve.
Healthy Tip:
Substitute chicken broth for milk or cream and reduce amount of butter to save some calories in a lighter version of this recipe. Yukon Gold potatoes can also be substituted for the russets.
****
Gnocchi with Asparagus – Stove Top
The great asparagus debate: thin or thick? Think less time to cook, so thin wins with me. Look for tight heads and juicy bottoms; this indicates freshness.
prep: 10 minutes • cook: 16-17 minutes • servings: 6-8
Ingredients:
4½ cups water
1 bunch asparagus, trimmed and cut into ½ -inch pieces
16 ounces gnocchi
1 tablespoon olive oil
1 garlic clove, sliced
¼ cup pine nuts
½ cup Asiago cheese, shredded
Directions:
1. Set pot to Stove Top High. Add ½ cup water and bring to a boil. Add asparagus, blanch for 2 minutes, drain, and reserve cooking water.
2. Add 4 cups water and gnocchi bring to a boil, and cook 8 minutes. Drain and keep warm.
3. Set pot to Stove Top Low and add olive oil.
4. Add garlic and pine nuts and sauté 3-4 minutes until light brown. Add asparagus, reserved cooking liquid, gnocchi, and Asiago cheese. Sauté 3 minutes to heat through, season with salt and pepper, and serve immediately.
Serving Tip:
Add smoked salmon after garlic and pine nuts, cover, and let sit for 2 minutes to heat salmon, serve as a nice brunch accompaniment.
****
Green Bean Ragout – Stove Top
While ragouts are typically slow cooked over low heat, we have adapted this recipe for the hectic modern lifestyle.
prep: 15 minutes • cook: 10-15 minutes • servings: 4-6
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
1 fennel bulb, cored and sliced ½-inch thick
1 tablespoon garlic, minced
4 ounces wild mushroom medley
1 can (14.5 ounces) fire-roasted tomatoes
1 pound green beans, cut 1-inch length
1 teaspoon dry thyme
1 tablespoon lime juice
Salt and pepper to taste
Direction:
1. Set pot to Stove top High and add oil. Add onion and fennel, cover, and cook 3 minutes, stirring occasionally.
2. Add garlic and mushrooms and stir. Cover and cook 2 minutes, stirring occasionally.
3. Add fire-roasted diced tomatoes, green beans, thyme, and lime juice, stirring. Cover and cook 2 minutes.
4. Season with salt and pepper and serve immediately.
Serving Tip:
If it is tomato season in your area, dice up to 2 cups of tomatoes and skip the canned stuff.
****
Parmigiano-Reggiano Polenta – Stove Top
This classic polenta is a great side dish for any kind of comforting stew.
prep: 20 minutes • cook: 30 minutes • servings: 4
Ingredients:
6 cups water
1½ teaspoons kosher salt
1½ cups medium-grind stone-ground cornmeal
3 tablespoons unsalted butter, cut into large chunks, plus more for final serving
¾ cup grated Parmigiano-Reggiano cheese, plus more for final serving
freshly ground black pepper
Directions:
1. Set pot to Stove Top High. Add water, cover, and bring to a boil. Reduce pot to Stove Top Low and add salt. Sprinkling in cornmeal with one hand and using a nonstick-safe whisk in the other, slowly sprinkle in cornmeal grains, whisking constantly to prevent lumps.
2. Cover and cook for 5-minute intervals, then give a vigorous stir with a wooden spoon, scraping out corners well. Continue to cook, stirring every 5 minutes, until cornmeal is soft and smooth, about 30 minutes.
3. Stir in butter and cheese and season with salt and pepper to taste. To serve, add additional butter and cheese if desired.
Serving Tip:
Sprinkle with additional Parmesan cheese and parsley.
****
Pork & Beans – Stove Top
Sure, it’s easier to just open a can of pork and beans, but this recipe is pretty easy too and might just make you retire that can opener.
prep: 10 minutes • cook: 20 minutes • servings: 4
Ingredients:
1 tablespoon olive oil’1/2 pound pork loin, cubed
1 small onion, diced
2 cups tomato sauce
½ cup brown sugar
2 tablespoons Worcestershire sauce
3 tablespoons red wine vinegar
3 tablespoons Dijon mustard
2 cans (28 ounces each) butter beans, strained
Directions:
1. Set pot to Stove top High and add olive oil.
2. Add pork and onion, sauté , cover and cook 10 minutes.
3. Add tomato sauce, brown sugar, Worcestershire sauce, red wine vinegar, mustard, and butter beans and stir. Cover, and cook 20 minutes, stirring occasionally. Serve immediately.
Serving Tip:
For added spice, use andouille sausage instead of the pork loin.
****
Roasted Brussels Sprouts – Stove Top
When placed in pan cut side down, Brussels sprouts will caramelize as they brown and become sweet and tender.
prep: 10 minutes • cook: 20-25 minutes • servings: 4
Ingredients:
2 tablespoons butter
¾ pound Brussels sprouts, trimmed and halved lengthwise
Kosher salt and pepper
Directions:
1. Set pot to Stove Top High and add butter. When butter has melted, add Brussels sprouts, cut side down. Cook 15 minutes or until bottom is browned.
2. Set pot to Stove top Low and turn over Brussel sprouts. Continue to cook until tender, another 5-10 minutes.
3. Season with salt and pepper.
Serving Tip:
For a really great flavor, continue to roast sprouts until dark brown, almost black. The outside will caramelize and become almost sweet.
****