STUDIO CITY (KCAL9) — Hosting an Oscars party this Sunday?
New York Times Bestselling Author and Celebrity Chef Devin Alexander stopped by KCAL9 Tuesday to show viewers how to make different red carpet-worthy appetizers!READ MORE: Long Beach Unified Pauses COVID Testing For Students
Recipes from THE BIGGEST LOSER COOKBOOK by Chef Devin Alexander and The Biggest Loser Experts and Cast:
ROASTED RED PEPPER DIP
3 large red bell peppers
2 whole green onions, cut into 2″ lengths
2 tablespoons fresh cilantro leaves
2 large cloves garlic
1 tub (8 ounces) fat-free cream cheese, cut into pieces
1/2 cup seeded and chopped tomatoes
1 teaspoon ground cumin
Pinch of hot-pepper sauce, or to taste
Salt, to taste
Ground black pepper, to taste
Preheat the broiler or barbecue grill to high heat. With a small sharp knife, cut a couple of slits in the top of each bell pepper. Place the peppers on the rack 6 inches from the broiler heat source or on the grill rack. Cook for 2 to 5 minutes, or until the skin is charred black. Rotate the peppers so that another side faces the heat. Continue cooking until all sides are charred. Transfer the peppers to a brown paper bag. Close the bag tightly. Let stand for about 15 minutes, or until the peppers are cool enough to handle. One at a time, with hands, peel the charred skin from the peppers. Discard the skin, stem, and seeds.
Transfer the roasted peppers to the bowl of a food processor fitted with a chopping blade. Process for a few seconds, or until the peppers are roughly chopped. Spoon the peppers into a fine strainer or sieve. Stir to allow the excess liquid to drain off.
Meanwhile, to the bowl of the food processor, add the green onions, cilantro, and garlic. Process for about 60 seconds, or until finely chopped. Add the cream cheese. Process for about 60 seconds, or until well combined. Transfer the mixture to a medium bowl. Stir in the reserved bell peppers, tomatoes, and cumin. Stir to mix well. Season with hot-pepper sauce, salt, and black pepper. Cover the bowl. Refrigerate for at least 3 hours or up to 2 days, for the flavors to blend.
Makes about 18 (2-tablespoon) servings
Per serving: 22 calories, 2 g protein, 3 g carbohydrates, trace fat (trace saturated), 1 mg cholesterol, 1 g fiber, 72 mg sodium
2 whole green onions, trimmed and cut into thirds
2 medium garlic cloves
1-1/2 cups loosely packed flat leaf parsley leaves
12 ounce bag frozen chopped spinach, defrosted
2 ounces (about 1/2 cup) crumbled light feta cheese
1 egg white
1/8 teaspoon salt
pinch ground nutmeg
20 all-natural, whole wheat, mini fillo shells*READ MORE: Mother, Daughter Face Murder Charges After Illegal Butt Implant Procedure Kills Aspiring Social Media Star Karissa Rajpaul
Preheat the oven to 450 degrees. Place the fillo shells side by side on a small baking sheet. Add the onions, garlic, and parsley to a food processor fitted with a chopping blade. Process until they are very finely chopped, stopping to scrape down the bowl, if needed. Transfer the mixture to a medium mixing bowl and set aside.
Place the spinach in a fine strainer and squeeze as much moisture from it as possible. Then transfer the spinach to a clean, lint-free dish towel and squeeze it until all of the water is removed (if moisture remains the filling will not be rich). Add it to the onion mixture along with the feta, egg white, salt and nutmeg. Mix the filling until well combined. Divide the mixture among the shells, forming it into tight balls, and then placing them so they are neatly mounded over and lightly packed in the shells. Bake them about 8-10 minutes or until the shells are a light golden brown and the filling is hot through. Serve immediately.
Makes 20 bites. Each (5-bite) serving has: 143 calories, 8 g protein, 18 g carbohydrates (2 g sugar), 3 g fat, <1 saturated fat, 3 mg cholesterol, 2 g fiber, 443 mg sodium
Note: If the bread you are using isn’t perfectly square, you should cut the slices as close to the edges as possible to remove crusts (if a little bit remains, it’s okay).
3 slices all-natural sesame sprouted grain bread (no more than 80 calories per slice; I used Ezekiel 4:9 brand)
3 medium whole scallions, chopped into 2 inch-long pieces
1 piece (1 inch) peeled fresh ginger
2 medium cloves fresh garlic
12 ounces medium (51-60 count) peeled and deveined shrimp (approximately 1 pound unpeeled)
1 tablespoon all-natural egg substitute
1/8 teaspoon salt
Pinch ground black pepper
1 tablespoon sesame seeds
Olive oil spray (propellant-free)
Preheat the oven to 400°F.
Place the bread slices side by side on a small nonstick baking sheet. Bake for 1 to 2 minutes, or until light golden brown on top. Flip the slices and bake for 1 to 2 minutes longer, or until light golden brown on top. Transfer the toasted bread to a cutting board.
Reduce the oven temperature to 350°F.
Place the scallions, ginger, and garlic in the bowl of a food processor fitted with a chopping blade. Process the mixture until minced, then remove it to a medium glass or plastic mixing bowl. Add the shrimp, egg substitute, salt, and pepper and process until some small chunks of shrimp remain (it shouldn’t be completely smooth like a paste). Add the shrimp mixture to the chopped green onion mixture, and stir until well combined.
Spread one-third of the shrimp mixture evenly over one of the bread slices. Using a sharp knife, cut the slice into 8 triangles by cutting it in half horizontally, then vertically, and then across both diagonals. Repeat with the remaining bread slices and shrimp mixture.
Place the toast triangles on the same prepared baking sheet in a single layer. Sprinkle the sesame seeds evenly over each toast. Lightly mist the tops of the shrimp toasts with spray. Bake for 17 to 20 minutes, or until the shrimp mixture is cooked through and no longer pink inside. Serve immediately.
Makes 8 servings
PEACH NO-BELLY BELLINI
2 small ripe peaches, peeled, pitted, and cut into chunks
1 1/3 cups chilled Prosecco or champagne, measured below the bubbles
Add the peaches to the bowl of a food processor fitted with a chopping blade. Process them until very smooth. Divide the mixture among four 3/4-cup champagne flutes. Then divide the Prosecco (or champagne) evenly among the champagne flutes, being careful as you pour not to let the Prosecco overflow. Serve immediately.
Makes 4 servingsMORE NEWS: Fall Quarter Begins At UCLA, Bringing Students Back to Campus For First Time In More Than 18 Months
Per serving: 79 calories, < 1 g protein, 7 g carbohydrates (5 g sugar), trace fat, trace saturated fat, 0 mg cholesterol, < 1 g fiber, 0 mg sodium