Tag: Directions Preheat

Kumara (Sweet Potato) Tandoori Salad

Roasted sweet potatoes, seasoned with curry and spices, then tossed with bell peppers, baby spinach and a flavorful vinaigrette.

I love the complex combination of the sweet, sour and spicy flavors in this salad. Sweet potatoes and curry work so well together, and the acidity from the vinaigrette just balances all the flavors out.

I was asked to lighten this recipe from a missionary working in Ecuador. Her mission there is to help teach women how to eat healthier and lose weight, and she’s been translating my recipes for them and showing them how to change the way they cook. I was so touched by this because I love giving back, so I was happy to play around with this recipe. I did some research and found in New Zealand, sweet potato are known as “Kumara”, so I’m guessing the origins of this recipe came from there.

I couldn’t have been happier with the results, the flavors were wonderful, and I will absolutely be making this again and again. This salad meets so many diet restrictions, perfect if you want to enjoy a Meatless Monday dish, but also gluten-free, to vegan, paleo, clean-eating, and more!

Kumara (Sweet Potato) Tandoori Salad
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 1/2 cups • Old Points: 5 pts • Points+: 7 pts
Calories: 223 • Fat: 14 g • Protein: 3 g • Carb: 24 g • Fiber: 4 g • Sugar: 2 g
Sodium: 756 mg

Ingredients:

20 oz (2 medium) sweet potato, peeled and diced 1-inch cubes
2 tbsp coconut oil (or olive oil)
1 1/2 tablespoons apple cider vinegar
1 tbsp brown sugar (use honey for paleo)
1/2 tsp kosher salt
1 tsp cumin
1 tsp curry powder
1 red bell pepper, sliced in fine strips
1/4 small red onion, sliced fine
4 cups baby spinach

For the salad dressing:

2 tbsp olive oil
1 1/2 tablespoons apple cider vinegar
1 tsp honey
1 tsp kosher salt
1 tsp cumin
1 tsp curry powder

Directions:

Preheat the oven to 400°F. Mix the sweet potato with 2 tbsp of oil, vinegar, brown sugar, salt, cumin and curry powder. Make sure the sweet potato is well coated, then them onto a large non-stick baking tray.

Bake 15-17 minutes, toss then bake for additional 15-17 minutes, or until cooked through.

While the sweet potato is cooking, mix the salad dressing together in a large bowl and add the onions.

Remove the roasted sweet potatoes from the oven and while still hot, toss them into the large bowl with the salad dressing and let them cool before tossing with the bell pepper and spinach.

Divide equally between 4 plates.

Valentine’s Day Cake Balls

Happy Valentine’s Day! My daughter is having a Valentine’s Day party in school today, so I just wanted to share these cake pops adapted from my skinny cake pop recipe^[1] I did a few months back to bring to her class.

I love how you can come up with hundreds of different ideas with this Nordic Ware Cake Pop Pan^[2] I purchased at Target. I highly recommend buying 2 pans if you plan on making these to speed this up.

I simply took my recipe and used colored candy melts in place of the white, with heart sprinkles. So cute!

Valentine’s Day Cake Balls
gordon-ramsay-recipe.com
Servings: 48 • Size: 1 cake pop • Old Points: 2 pts • Points+: 3 pt
Calories: 102.5 • Fat: 4 g • Carb: 15 g • Fiber: 0 g • Protein: 1.4 g • Sugar: 7 g
Sodium: 68 mg

Ingredients:

16.5 oz package yellow cake mix(or flavor of your choice)
6 oz plain fat-free Greek yogurt (Chobani)
1 cup water
2 large egg whites
1 tsp vanilla extract
baking spray
48 oz Wilton colored candy melts (20 oz used total, calculated in n.i)*
sprinkles
mini cupcake liners

Directions:

Preheat oven to 350°F. Lightly spray a the cake pop pan with baking spray.

Combine all the cake ingredients in a large mixing bowl and beat until combined. Place the batter into a pastry bag or large ziplock bag with the tip cut off.

Pipe the batter into the prepared cake pop pan and bake about 18
minutes (I rotated the pan after 10 minutes to be sure they baked
evenly). Let it rest 5 minutes before opening the pan.

Place cake balls on a wire rack and repeat with remaining batter. Using a scissor, cut the seam off the balls.

Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.

Melt some of the white chocolate melts in the microwave according to package directions, careful not to burn the chocolate. Insert the tip of the stick into the melted chocolate, then into the cake ball (this helps hold the stick in place).

In batches, melt remaining chocolate. Dip the cake
pops into the chocolate, let the excess drip off then place into the cupcake liners. Top with sprinkles and drizzle with chocolate if desired.

Makes 48-50 balls.

*I weighed the chocolate on each ball to calculate the nutritional
info. Although the recipe calls for 48 oz of chocolate, not all of it
will be used, but you will still need to buy extra so you have enough to
coat the cake balls. I calculated 0.4 oz of chocolate on each cake
ball.

References

^{^} skinny cake pop recipe (www.gordon-ramsay-recipe.com)
^{^} Nordic Ware Cake Pop Pan (www.target.com)

Skinny Cake Pops

Cake pops made lighter by using a box cake mix, egg whites and fat free Greek yogurt – no oil, no butter required!

Today is my daughter Madison’s 3rd birthday!

She is having a little birthday party in school and I was asked to bring something that wasn’t too messy, so I thought cake pops would be perfect! But then I remembered lollipop sticks and 3 yr olds aren’t such a great idea, so after thumbing though the Bakerella Cake Pops book for ideas we decided on cake balls that look like little cupcakes.

Cake pops are all the rave thanks to the very talented Bakerella^[1], but using the traditional method of crumbling the cake with frosting adds a lot of calories to each pop. The only way to make them lighter is by using a cake pop pan, rather than the original method; it’s quicker and easier too! I tested out my lighter cake box recipe to see how they would turn out, and it worked like a charm!

I played around with a few cake pop pans and machines out there and realized they are not all created equal. After testing out a bunch of them, I had huge success with the Nordicware cake pop pan^[2], which is only about $16 at Target.

So today, in honor of my daughter’s birthday I am giving away the Nordicware Cake Pop Pan, and Bakerella’s Cake Pop Book on Skinny Bits^[3] (courtesy of Target). Giveaway ends Wednesday evening, so hurry!

Now be warned, these are FAR lighter than traditional cake pops, but they are dipped in chocolate, which will add up if you eat a lot, so you’ll still need some self control! Dark chocolate, of course is the healthiest option, but for color purposes today I went with white chocolate. Candy melts (available at Michael’s) were used for my daughter’s cake balls.

Skinny Cake Pops
gordon-ramsay-recipe.com
Servings: 48 • Size: 1 cake pop • Old Points: 2 pts • Points+: 3 pt
Calories: 102.5 • Fat: 4 g • Carb: 15 g • Fiber: 0 g • Protein: 1.4 g • Sugar: 7 g
Sodium: 68 mg

Ingredients:

16.5 oz package yellow cake mix
6 oz plain fat-free Greek yogurt (Chobani)
1 cup water
2 large egg whites
1 tsp vanilla extract
baking spray
48 oz Baker’s white chocolate (20 oz calculated in n.i)*
sprinkles (optional)
48-50 lollipop sticks
styrofoam block

Directions:

Preheat oven to 350°F. Lightly spray a the cake pop pan with baking spray.

Combine all the cake ingredients in a large mixing bowl and beat until combined. Place the batter into a pastry bag or large ziplock bag with the tip cut off.

Pipe the batter into the prepared cake pop pan and bake about 18 minutes (I rotated the pan after 10 minutes to be sure they baked evenly). Let it rest 5 minutes before opening the pan.

Place cake balls on a wire rack and repeat with remaining batter. Using a scissor, cut the seam off the balls.

Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.

Melt some of the chocolate in the microwave according to package directions, careful not to burn the chocolate. Insert the tip of the stick into the melted chocolate, then into the cake ball (this helps hold the stick in place).

In batches, melt remaining chocolate. Dip the cake pops into the chocolate, let the excess drip off then place stick on a styrofoam block about a minute, then add sprinkles on top if using.

Makes 48-50 balls.

*I weighed the chocolate on each ball to calculate the nutritional info. Although the recipe calls for 48 oz of chocolate, not all of it will be used, but you will still need to buy extra so you have enough to coat the cake balls. I calculated 0.4 oz of chocolate on each cake ball.

References

^{^} Bakerella (www.bakerella.com)
^{^} Nordicware cake pop pan (www.target.com)
^{^} Skinny Bits (www.skinny-bits.com)