Tag: gordon ramsay ice cream

Lomo Saltado (Peruvian Beef Stir Fry)

For all the meat and potato lovers out there, this healthier spin on a classic Peruvian stir-fry dish combines two of my favorite cuisines – Latin and Chinese! Chinese cuisine in Peru, referred to as “Chifa”, is embedded in the Peruvian culture where you’ll find a wonderful fusion of flavors, colors, textures utilizing
Chinese and Peruvian ingredients.

I took one of Peru’s most emblematic dishes, “Lomo Saltado” and lightened it up a bit – without losing any of it’s amazing flavor. This dish is made with strips of sirloin seasoned with cumin, stir fried with tomatoes, red onion, soy sauce, cilantro and finished with french fries – what a combination right? Well trust me, it works!

In Peru they use a yellow pepper called aji amarillo, but it’s not commonly found here in the states, so I subbed it with a jalapeno and added mini yellow peppers in their place. Rather than frying my potatoes, I baked my fries in the oven until golden and crisp, seasoned with salt, pepper and garlic powder – SO good! You’ll want to make these with everything!

In Peru, they also serve this dish with rice, but I personally find it filling with just the potatoes plus I add a slice of avocado on the side, it’s perfect.

Now, for those of you who have totally written off potatoes from your diet because you think they are bad for you, I’m here to tell you they are actually good for you! There’s lots of misconceptions about potatoes but the truth is they are not the carb devil everyone thinks they are! The fact is, potatoes are a whole food – that is food in it’s natural state, nothing processed or refined. In fact, one medium-size, skin-on potato is just 110 calories, has no fat, sodium or cholesterol, and it provides 45 percent of your daily value of vitamin C and has more potassium than a banana! It’s also rich in fiber, potassium and magnesium, which are all listed as shortfall nutrients in the American diet. So don’t blame the potato – it’s often the preparation and toppings that add fat and calories.  Plus, they are naturally gluten free and part of a clean eating diet! You can see more potato nutrition facts here[1].

If you want to learn more about potatoes, you can visit PotatoGoodness.com[2] and find hundreds of potato recipes! Or you can like them at www.facebook.com/potatogoodnesss[3], follow on www.pinterest.com/potatogoodness.com[4] or sign up to receive a new potato recipe each week in your inbox at www.potatogoodness.com[5].

Lomo Saltado (Peruvian Beef Stir Fry)
Servings: 2 • Size: 1/2 of the recipe • Old Pts: 6 • Weight Watchers Points+: 8 pts
Calories: 308.5 • Fat: 9 g • Carb: 28 g • Fiber: 4 g • Protein: 28 g • Sugar: 3 g
Sodium: 522 mg (without salt) • Cholesterol: 48 mg


For the Baked Fries:

  • canola cooking spray
  • 1 medium (5.3 oz) potato, russet or yukon gold, washed and dried
  • 1 tsp olive oil
  • 1/4 tsp garlic powder
  • kosher salt and black pepper, to taste

For the Beef:

  • 1/2 lb lean sirloin, cut into small, thin strips
  • kosher salt, to taste
  • 1/4 tsp cumin
  • black pepper, to taste
  • 1 teaspoon olive oil
  • 1 medium red onion, sliced into thick strips
  • 2 mini yellow bell peppers or 1 large
  • 1 large jalapeno, ribbed and seeded, chopped
  • 2 cloves garlic, crushed
  • 1 medium tomato, sliced into wedges
  • 1 1/2 tbsp low sodium soy sauce (use tamari for gluten free)
  • 1 tbsp apple cider vinegar
  • 1/4 cup chopped cilantro


Preheat the oven to 400°F.  Lightly coat a baking sheet with cooking spray.

Cut the potato lengthwise into 1/3-inch thick slices; cut each slice into 1/3-inch fries. Place on the baking sheet and toss with oil to evenly coat. Season with garlic powder, salt and pepper. Place on a single layer onto the greased baking sheet. Bake uncovered on the lower third of the oven for about 25 minutes or until tender crisp and golden.

Meanwhile, season meat with salt, pepper and cumin.

Heat a large wok over high heat. When hot add the oil and the steak, cook about 2 minutes, until browned on both sides. Add the onions, jalapeno and garlic and cook 2 minutes.

Add the tomato, soy sauce and vinegar and cook 1 more minute. Season with more salt as needed, remove from heat and finish with cilantro. Serve immediately with french fries and divide evenly between 2 plates.

Disclosure: This post is sponsored by The Potato Board[6]. I created this recipe and received compensation to do
so, I hope you enjoy!


  1. ^ potato nutrition facts here (www.potatogoodness.com)
  2. ^ PotatoGoodness.com (www.potatogoodness.com)
  3. ^ www.facebook.com/potatogoodnesss (www.facebook.com)
  4. ^ www.pinterest.com/potatogoodness.com (www.pinterest.com)
  5. ^ www.potatogoodness.com (www.potatogoodness.com)
  6. ^ The Potato Board (www.potatogoodness.com)

Homemade Strawberry Milkshake

Homemade Strawberry Milkshake

by Pam on June 1, 2014

There’s just something so nice about a homemade shake. I decided to treat my family to shakes after dinner. I grabbed some vanilla ice cream, milk, fresh strawberries, and vanilla then blended them together to make a thick and creamy strawberry shake. Needless to say, they were a HUGE hit. I love that they took 5 minutes to make and put such huge smiles on my favorite faces.

Combine the vanilla ice cream, milk, fresh strawberries, and vanilla extract together in a large blender. Blend until smooth and creamy. Pour into glasses and serve with a strawberry garnish and a straw. Enjoy immediately.



Homemade Strawberry Milkshake

Yield: 4

Total Time: 5 min.


2 1/2 cups of vanilla ice cream
1/2 cup of milk (more if you want a thinner shake)
1 pint of fresh strawberries, hulls removed
1/2 tsp vanilla extract


Combine the vanilla ice cream, milk, fresh strawberries, and vanilla extract together in a large blender. Blend until smooth and creamy. Pour into glasses and serve with a strawberry garnish and a straw. Enjoy immediately.

Recipe and photos by For the Love of Cooking.net


  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Strawberry Ice Cream – This is So Not Cheating

Many people consider this type of strawberry ice cream recipe a “hack” or a “cheat,” because we’re skipping the more time-consuming and sometimes temperamental egg custard step; but even if I didn’t want to save time, and possibly eggs, I’d still prefer this method.

To be clear, I’m only speaking about this specific flavor of ice cream. For deep, dark chocolate, or butter pecan, I’ll take the classic French-style every time. But, for sweet, juicy strawberries, I’m not a big fan of the subtle egginess you get with the traditional method.

For me it muddles the fruitiness, and coats the tongue a bit too much. When I eat a bowl of this on a blazing hot summer day, I want nothing but pure strawberries and cream goodness. To achieve that you need to include a lot of strawberry puree, and all that extra liquid means the texture will not be quite as luxurious. It’s minor sacrifice.

Feel free to skip the 10-second blending of the cream, but I like how it very slightly thickens the mixture. A few seconds too long however, and you’ll have whipped cream, which is going to give you a frozen mousse effect; not something I’m into personally.

By the way, rumor has it that these make some pretty spectacular ice cream sandwiches, if you can get your hands on some shortbread cookies. So, as we head into another long, hot summer, I hope you give this fast, simple, and very delicious strawberry ice cream recipe a try. Enjoy!

12 ounces trimmed strawberries (one of those baskets should get you close)
3/4 cup white sugar
very tiny pinch of salt
1 tsp vanilla extract
1 cup milk
2 cups heavy cream

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