Talk Food Festival: Reed Alexander

Posted on Dec 2, 2013 10:45am

Actor and cookbook author Reed Alexander joined the ladies in the kitchen for The Talk Food Festival. He showed the ladies his delicious recipes without all the excess fat and calories. Here are the recipes!

Crispy Chicken Wings and Legs

YIELD: 4 servings

4 egg whites

3 cups panko bread crumbs

2 tablespoons minced fresh rosemary

1 /12 teaspoons red-pepper flakes

1 teaspoon onion powder

1 teaspoon mustard powder

½ teaspoon sea salt

½ teaspoon ground black pepper

3 pounds assorted chicken wings and legs.

Preheat the oven to 475 degrees.  Line 2 large baking sheets with aluminum foil and coat lightly with olive oil cooking spray

Place the egg whites in a bowl.  Set aside.  In a wide baking dish combine the bread crumbs, rosemary, garlic powder, red-pepper flakes, onion powder, mustard powder, salt and pepper.  Using tongs, dip each chicken leg/wing into the egg whites and thoroughly coat.  Dip next into the bread crumb mixture and cover completely.  Transfer to the baking sheets.

Bake 30 – 35 minutes, until the chicken in browned well.  Reduce the oven temperature to 375 degrees and bake 10 minutes more, until the chicken is cooked through.

Kewl Ranch Dip

YIELD: 4 servings

½ cup light mayonnaise
¼ cup nonfat Greek yogurt
1 teaspoon minced fresh chives
1 teaspoon minced fresh flat-leaf parsley
1 teaspoon minced fresh dill
1 teaspoon minced sweet onion
½ teaspoon minced garlic
¼ teaspoon sea salt
¼ teaspoon ground black pepper

Mix together the mayonnaise, yogurt, chives, parsley, dill, onion, garlic, salt and pepper until smooth.  Spoon into a bowl and serve.

Kewl Quinoa

YIELD: 6-8 servings

1 ½ cups dry prewashed organic quinoa

1 ½ cups low-sodium vegetable broth

1 ½ cups water

15 to 25 spears fresh asparagus (depending on thickness), tough ends removed, sliced into ½ - to 1-inch pieces

½ cup fresh kumquats, sliced into thin rings and al seeds removed

¼ cup toasted unsalted pumpkin seeds (see tip on page 37)

¼ cup unsalted almonds, coarsely chopped

¼ cup minced fresh flat-leaf parsley

3 tablespoons dried cranberries

3 tablespoons golden raisins

Combine the quinoa, broth, and water in a medium saucepan over high heat.  Bring to a boil, cover, and reduce the heat to low.  Simmer for 10 – 15 minutes, until the quinoa has just absorbed all of the liquid and is tender.  Remove from the heat, fluff with a fork, and transfer to a large, heatproof serving bowl.  Set aside.

While the quinoa is cooking, coat a sauté pan with olive oil and set over medium heat.  When the oil begins to shimmer, add the asparagus and season lightly with salt and pepper.  Cook, stirring occasionally, until tender but still vibrantly green in color and not mushy in texture, 5 to 6 minutes.

To assemble the salad, add the asparagus, kumquats, pumpkin seeds, almonds, parsley, cranberries, and raisins to the cooked quinoa.  Toss with a large spoon to combine.  Drizzle in about 1 tablespoon olive oil and season with salt and pepper to taste. Toss once again to completely distribute.  Serve warm or chilled.

Apple Pot Pies

YIELD: 6 servings


3 (9-inch) store-bought unbaked pie crusts

1 large egg white, lightly beaten


1/ ½ cups unsweetened applesauce

¾ cup raw sugar

1 tablespoon ground cinnamon

1 teaspoon ground allspice

½ teaspoon ground cloves

½ teaspoon freshly grated or round nutmeg

¼ teaspoon sea salt

6 large sweet red apples, peeled, cored, and cut into ½ inch wedges (about 8 cups)

1 tablespoon all-purpose flower

1 tablespoon while wheat pastry flour


1 ½ cups instant oats

1 cup plus 2 tablespoons all-purpose flour

¼ cup plus 2 tablespoons whole wheat pastry flour

¾ cup packed light brown sugar

1 ½ teaspoons ground cinnamon

¼ cup plus 2 tablespoons canola oil

¼ cup plus 2 tablespoons honey.

Preheat the oven to 350 degrees.  Lightly coat six 7-ounce ovenproof ramekins and a  large baking sheet (or 6 individual baking dishes) with canola oil.

For the crusts, fit enough pie crust dough into teach ramekin so that about ½ inch of dough hangs over the edges.  (Fit the dough into the ramekins well, so that the dough takes on the shape of the ramekin.)  Use kitchen shears to trim the edges.  Using the tines of a fork, crimp the edge of the dough where it meets the top of the ramekin.  Lightly brush the pie cruse with the egg white.  Set aside.

For the filling, in a medium saucepan, whisk to combine the applesauce, raw sugar, cinnamon allspice, cloves, nutmeg and salt.  Cook over medium heat, whisking often, for 20 minutes, or until the sugar has dissolved into the applesauce and the liquid is thick and very fragrant.  The texture of the sauce for the filling should resemble a cross between gooey caramel and rich peanut butter.  Let cool, whisking frequently, for 5 minutes.

Place the apple wedges in a large heatproof mixing bowl.  Pour the warm sauce over and toss with a heatproof spatula or spoon.  Stir in the all-purpose and whole wheat flowers until evenly distributed.

Distribute the apple mixture equally among the 6 dough-lined ramekins.  Use the back of a spoon to lightly pack down the mixture.

For the streusel, in a medium bowl, thoroughly combine the oats, all-purpose flour, whole wheat flour, brown sugar, and cinnamon.  Add the oil and honey and work the mixture with your fingers until it becomes pliable enough to squeeze into a tight ball.  Use your fingertips to break the ball into randomly sized chunks.

Place the filled ramekins on the baking sheet (or in the individual akin dishes).  Top each with the streusel, ensuring a significant layer to streusel for each.  Lightly press the streusel onto the filling, but do not pack the crumbs together.  If any streusel falls onto the baking sheet or dishes, place it atop a pie again.  Bake for 1 hour 10 minutes or until the streusel topping and exposed crust are golden brown.

Let cool for at least 10 minutes before serving.  (WARNING:  Ramekins still might be hot!)

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