He's also starred in movies, including "Ace Ventura Jr.: Pet Detective." But Reed has another claim to fame: healthy cooking. He started the web site "KewlBites." (link: http://www.kewlbites.com/).
Reed was in Chicago on Saturday, May 5, 2012, to lead a panel discussion at the Green Festival at Navy Pier (link: http://www.greenfestivals.org/chi/main-stage) about students' eating habits in school. Before the event, Reed stopped by our ABC7 studio to show off his cooking skills with a healthy twist on Cinco de Mayo.
Green Festival (link: www.greenfestivals.org)
Saturday, May 5, 2012
2 p.m
.
Main Stage at the Navy Pier
Reed's Recipes:
Caribbean Coconut Limeade (Yields 6-8 servings)
Ingredients:
5 cups Water
Juice Squeezed from 6 Medium Fresh Limes
3/4 cup Light Agave Nectar
½ tsp Coconut Extract
Fresh Mint Leaves (for serving), if desired
Ice Cubes (for serving), if desired
Directions:
1. In a small saucepan, whisk together 1 cup water (reserve the remaining 4) and the agave nectar. Cover, set over high heat on the stovetop, and bring to a boil. Boil approximately 5 minutes, or until the mixture is a smooth syrup.
2. Add the agave-water syrup to a large heatproof mixing bowl or pitcher, and whisk in the remaining 4 cups water, lime juice, coconut extract. Mix until all ingredients are completely distributed. Chill until very cold.
3. Serve and enjoy! If desired, stir in ice cubes and garnish with fresh mint leaves.
Kewl Black Bean Salsa (Serves 6-8)
Ingredients:
3 cups Cooked Black Beans, drained
3 cups Cooked Corn, drained
1 Red Pepper
1 Green Pepper
½ Red Onion
Fresh Cilantro
Fresh Lime Juice
Salt
Pepper
Directions:
Chop up red pepper, green pepper & red onion.
Combine corn, black beans, red peppers, green peppers and onion.
Add in salt, pepper, and lime juice to taste.
Chop up fresh cilantro and add to taste.
Serve with desired chips.
Kewl Tip:
Feel free to use canned black beans & canned corn (watch salt).
Kewl Turkey Taco Cones (Makes 6)
Ingredients:
½ Medium Sweet White or Yellow Onion, diced
1 ¼ lbs 93% Lean Ground Turkey Meat
2 tblsps Chopped Fresh Cilantro
1 tsp Whole Cumin Seeds
1 tsp Garlic Powder
¾ tsp Chili Powder
½ tsp Paprika
½ tsp Sea Salt
1 dash Ground Black Pepper
4 oz Canned Red Kidney Beans, drained
4 oz Canned White Cannellini Beans, drained
4 oz Canned Black Beans, drained
Olive Oil Spray OR Nonstick Cooking Spray
6 (6-inch) 100% Whole-Wheat Tortillas
Salsa, for serving
Low-Fat Guacamole, for serving on the side
Low-Fat Sour Cream, for serving on the side
Low-Fat Cheddar Cheese, for serving on the side
Directions:
Preheat oven to 400°F.
Coat a sauté pan with olive oil spray OR nonstick spray.
Set over medium-high heat on the stovetop.
When the pan is well heated, add the onion and sauté, stirring occasionally, for approximately 10-15 minutes, or until tender, browned, and caramelized.
While the onion is cooking, prepare the spice mixture to be used in the next step (Step #4).
In a small bowl, combine the cilantro, cumin, garlic powder, chili powder, paprika, salt, and pepper.
If necessary, apply more olive oil spray OR nonstick cooking spray to the pan.
Add the turkey and spice mixture to the pan, still set over medium-high heat, breaking the turkey into small chunks with the side of a wooden spoon or heatproof spatula.
Stir to evenly distribute the spice mixture throughout the meat.
Sauté for roughly 10 minutes, or until the turkey is completely browned and there is no longer any pinkness in the meat.
While the turkey is cooking, place the tortillas on a dry, ungreased baking sheet.
Place in the oven, and bake for about 5 minutes.
When lightly browned, remove from oven and immediately, while still hot (use caution so as not to burn hands), fold each tortilla into a cone shape and place in a cone-shaped mold or serving dish.
Lightly placing the tortillas in a short plastic cup or glass with a circular rim will also produce the desired shape.
Do not press or force the tortilla in deeply-allow it to rest on the rim of the cup or glass so as to prevent tearing.
The tortilla will cool and solidify slightly into the cone shape.
Placing the tortilla on the top of a cylindrical can and pressing it lightly around the rim of the can to conform it to the can's shape will yield a round taco shell.
Performing the same process with a rectangular can will render a traditionally shaped taco shell.
After 5-10 minutes, carefully remove tortillas from cans and set aside.
If the tortillas were placed in their serving dishes (for instance, if they were molded in a cone-shaped dish that will be used for serving), leave them in their dishes, and also set aside.
Once the turkey has completely cooked through, carefully fold the beans into the meat in the pan, so as not to break or mash them.
Cook 1-2 minutes more in order to heat the beans through.
Remove mixture from pan and place on a heatproof plate or dish.
Spoon approximately ½ cup of the turkey mixture (the filling) into each taco shell.
Serve with salsa, guacamole, sour cream, cheddar cheese, and other desired toppings (all on the side), allowing each guest to garnish their own taco(s) with desired condiments.
