Chef Phillip Dell makes Zucchini Crisp - New York News

Chef Phillip Dell makes Zucchini Crisp

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Award-winning Chef Phillip Dell lost more than 92 pounds in just over one year, revamping his diet and lifestyle. After winning on the Food Network show "Chopped," Chef Dell made it his life mission to teach others how to turn the foods they love into healthier versions while maintaining the taste they want.

After enduring personal struggles, Chef Dell was introduced to the sport of bodybuilding. In his first year competing, Dell finished top five in six shows and competed as a part of Team USA in the 2007 Natural Olympia in Greece. He holds the title of World Champion for the Deadlift in his weight class with a 440 pound lift. He has cooked for some of the most notable stars of music and film, including Tony Curtis, Ernest Borgnine, former Governor of Michigan, John Engler, and singer/songwriter Wade Hammond. Chef Dell has helped clients achieve their weight loss and health goals, has taught healthy eating seminars for diabetics, and won the endorsement of the American Heart Association in recognition of his heart healthy menus and cooking style.

 

Here is the recipe features on FOX 2 News Morning.

He recently won at an American Heart Association event with this recipe for zucchini Crisp.

Category: Dessert

Yield: Serves 6-8

Topping:

1/4 cup oat flour or whole wheat flour

2/3 cup old-fashioned oats

1/2 cup packed light brown sugar

1 teaspoon ground cinnamon, or to taste

1/4 cup canola oil or Trans fat free margarine

Filling:

4 cups fresh zucchini, peeled, cored and cut into 1/4-inch slices (leave the skin on for more fiber and vitamins)

½ cup apple juice

1 tablespoon fresh lemon juice

1 teaspoon ground cinnamon,

½ teaspoon ground nutmeg,

1/4 teaspoon ground allspice

2 tablespoons honey

2 teaspoons vanilla extract, or to taste

1 1/2 tablespoons brown rice flour

1. Preheat the oven to 375 degrees F. For the topping:

1. Combine the ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened. For the filling:

1. Combine the cubed zucchini, lemon juice, honey and spices in a large bowl. Add the flour and toss to blend.

2. Spray an 8 by 8-inch baking dish with cooking spray. Transfer the zucchini mixture to the dish. Sprinkle the topping over the zucchini.

3. Bake crumble until the zucchini is tender and the topping is golden brown, about 35-40 minutes. Let cool for 10 minutes before serving

boasts a unique and inspiring story and is the winner of Food Network's "Chopped" episode titled "Cook Your Butt Off," which highlighted four chefs with incredible weight-loss stories as they charged into the Chopped Kitchen to compete.

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