Categories
Recipes

Apple Crumble

Apple Crumble

I have a soft spot for Apple Crumble (and Apple Crisp) because it is one of the recipes my teacher used in my first cooking class in high school. However, it can be high in sugar, carbs, and other ingredients that many people today are trying to avoid. So I offer you this treat.

One taste of this delicious dessert and you’ve won’t believe it is both gluten and refined sugar-free. The addition of fresh thyme adds a subtle savory note to the otherwise sweet flavor profile of this classic recipe.

Apple Crumble

Apple Crisp
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Apple Crumble

A gluten- and sugar-free recipe.
Course Dessert
Cuisine American
Keyword apples, dessert
Prep Time 20 minutes
Cook Time 50 minutes
Servings 6

Ingredients

  • 6 large apples, cored, peeled, and sliced
  • 1 Tablespoon fresh lemon juice
  • 1/3 cup real maple syrup
  • 2 Tablespoon 100% apple juice, sugar-free
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • 1½ teaspoon fresh thyme leaves
  • ¼ teaspoon salt

Topping Ingredients:

  • 1 cup old-fashioned rolled oats
  • 1/3 cup almond flour
  • 1/3 cup almonds, sliced
  • 1/3 cup honey, preferably local
  • 3 Tablespoon unsalted butter, melted

To Serve: (Optional)

  • Vanilla bean ice cream or freshly whipped cream

Instructions

  • Place top oven rack in the center position and pre-heat oven to 350°F. Grease an 8” x 8” baking dish and set it aside.
  • In a large non-reactive bowl, toss apples with fresh lemon juice.
  • Add maple syrup, apple juice, cinnamon, allspice, thyme leaves, and salt. Toss to combine and set aside.
  • In a separate bowl, combine topping ingredients and stir until oats are thoroughly coated and all ingredients are well combined. Set aside.
  • Pour apple mixture into the prepared baking dish and spread into an even layer.
  • Spread the topping evenly across the top in a uniform layer, as well.
    Apple Crisp ready to bake
  • Place into the preheated oven and bake for 30 minutes. If the top layer is nicely browned, cover the dish loosely with aluminum foil to prevent over-browning.
  • Continue baking for another 15-20 minutes or until the apple crisp is nice and bubbling. Remove from the oven and set aside to cool for 5-10 minutes.
  • Serve warm with some vanilla bean iced cream or freshly whipped cream, if desired.
    Apple Crisp with Ice Cream on top

Tip: Choose firm apples, such as Granny Smith or Pink Lady, for this recipe. These varieties will hold up well to the heat of baking without turning to mush. Read my apple tips on the page for Cinnamon Baked Apples.

What is the difference between an Apple Crumble and an Apple Crisp?

If you’re a Brit, Aussie, or Kiwi, then you are probably asking this question because in the UK, Australia, and New Zealand, the term “Apple Crumble” refers to both. However, here in the United States, as well as in Canada, we make a distinction between the two desserts.

An Apple Crisp, also called an Apple Streusel, is made with a streusel topping. Streusel is made by cutting together a fat, usually butter, some flour, sugar, and more often than not, some cinnamon. The topping is crumbly and sweet. If you use a leavened flour, such as Bisquick (which is my go-to), then it puffs up a little, as well.

An Apple Crumble, on the other hand, has a topping made from rolled oats and brown sugar. In this recipe, I use honey instead — thus removing the refined sugar.

Interestingly enough, if you try to look up the history of the Apple Crumble, you find a lot of information about the Apple Streusel, which was invented in Britain around World War II. Other related dishes include:

  • Apple Cobbler, which has a biscuit topping
  • Apple Brown Betty, which has a buttered bread topping
  • Apple Pandowdy, which has a pastry topping

All are related to the Apple Pie.

From what I could gather in my research — and I’ll have to dig deeper at a later time — is that most of these recipes were created out of something akin to necessity. The cook didn’t have the ingredients to make an apple pie, so they invented something that worked with what they did have. That is how much kitchen creativity happens — taking a look at the ingredients on hand and pulling them together in new ways.

Creative Cooking Tips Banner

Wondering how you can unleash your kitchen creativity on this recipe while preserving its gluten-free and processed-sugar-free qualities. Here are a couple of ideas:

  • Try molasses instead of honey. Molasses is made from brown sugar, so you’ll get a bit of the recipe’s original qualities. However, it will be less sweet than honey or brown sugar.
  • Try a different gluten-free flour. You can substitute almond flour with oat flour, buckwheat flour, cashew flour, or sunflower seed flour. You can also experiment with coconut flour, but it will change the flavor profile significantly enough that you’ll need to play around with other ingredients, as well.
  • Substitute the allspice for cloves. They have very similar flavor profiles.
  • Use another natural syrup instead of maple syrup. Molasses is a good choice. You can also try out honey or agave nectar.
Categories
Recipes

BBQ Beef Ribs with Memphis Dry Rub

BBQ Beef Ribs with Memphis Dry Rub

Ribs need to be cooked slowly to become tender and juicy. While one might think that BBQ beef ribs need to be smoked, that isn’t the case. In this recipe, you use your oven.

BBQ Beef Ribs with Memphis Dry Rub

BBQ Ribs
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Beef Ribs with Memphis BBQ Dry Rub

Course Main Course
Cuisine American
Keyword barbecue, bbq, beef, ribs
Prep Time 20 minutes
Cook Time 2 hours
Servings 4

Ingredients

  • 8 Tablespoons paprika
  • 4 Tablespoons powdered garlic
  • 4 Tablespoons chili powder
  • 3 Tablespoons black pepper
  • 3 Tablespoons kosher salt
  • 2 Tablespoons celery seed
  • 1 Tablespoon oregano
  • 1 Tablespoon thyme
  • 1 Tablespoon all-purpose Greek seasoning, Cavender's Seasoning is a good option
  • Your favorite BBQ sauce, homemade or store-bought (optional)
  • 2 slabs beef ribs, for BBQ

Instructions

  • Preheat oven to 250 degrees.
  • In a medium-sized bowl, add all spices and mix them together.
  • Rinse beef ribs and allow excess water to drip away.
  • Line a flat baking sheet with aluminum foil for easier cleanup. Lay ribs on sheet.
  • Thickly coat both sides of ribs.
  • Place them on a cooking sheet and cover tightly with foil, sealing the edges.
  • Place an oven-safe pan of water next to or below the ribs on another rack.
  • Bake at 250 Degrees for 2 hours, turning once halfway through.
  • For wet ribs, after 2 hours, add a generous coat of your favorite BBQ sauce and cook for an additional 30 minutes.

Notes

You may have more rub mix than necessary for your ribs. If so, save it in a Ziploc bag or sealed container for another time.

Note: If you can’t find Cavender’s Seasoning in your local grocery store, you can buy it on Amazon.

How to Cook BBQ Beef Ribs

There are several methods for producing mouthwatering barbecued ribs without the expense of buying a smoker. Here are a few tried and true options.

  • Cooking in an oven at low temperature: Place ribs in a roasting pan with 1/2 inch of water in the bottom. Cover with foil and seal the edges. Bake at 250 degrees for 2 hours, turning over once after an hour.

    If you don’t have a roasting pan, simply use a cooking sheet and cover tightly with foil. Place an oven-safe pan of water next to the ribs or on another shelf in the oven.

    For wet ribs, after two hours, add a generous coating of your favorite BBQ sauce and cook for an additional 30 minutes.

  • Grill over low heat: Wrap the ribs tightly in foil and grill over low heat (around 250 degrees) for 3 hours, turning once half-way through.

    For web ribs, during the last 15 minutes of cooking time, coat them with your favorite BBQ sauce.

  • Make wet ribs in a Slow Cooker: Place the ribs in a slow cooker, cover with your choice of sauce and cook 8 to 12 hours on low.

One thing to remember about cooking BBQ beef ribs is you need to set it and forget it. No matter which way you’re cooking them, it’s important that the temperature remains steady. The more times you peek at the meat, the more heat is released and the less tender and juicy the ribs will become. In addition, it will take longer to cook — something the family will not like!

Creative Cooking Tips Banner

Creativity in the kitchen doesn’t stop at the recipe itself. You can have all sorts of creative culinary fun with leftovers! Here are some ideas for what you can do with BBQ beef ribs leftovers.

  • BBQ sandwiches: Of course! Slice open a hoagie roll, slather some BBQ sauce on it, pull the meat off the ribs, and stack on the bread. That’s your basic recipe. However, you might also enjoy adding some grilled onions, coleslaw, or plain shredded cabbage.
  • BBQ casserole: Toss the meat into a casserole dish. Add some bacon and Monterey Jack cheese, top with mashed potatoes, and bake at 350 degrees for about 45 minutes. Yum!
  • BBQ Pot Pie: Using store-bought pie crusts, add your favorite veggies and a can of cream of mushroom soup. Bake at 375 degrees for 30 minutes or until the crust becomes golden brown.
  • BBQ pizza: Start with a store-bought crust, top with more BBQ sauce, meat, veggies, and cheese. Bake according to crust directions.
  • BBQ Burritos: Wrap beef and 1 Tablespoon BBQ sauce in a flour tortilla, ensuring the ends are sealed. Deep fry (or bake) until golden brown and crispy. Excellent when served with ranch dip.
  • BBQ Macaroni: Cook macaroni and cheese according to directions on the box — or make your own. Warm the meat in the microwave, adding more BBQ sauce if necessary to keep meat from drying out. Mix the warmed meat into the prepared mac-n-cheese. Sprinkle with bacon bits and your favorite shredded cheese.
Categories
Recipes

Stuffed Papaya Breakfast Bowls

Stuffed Papaya Breakfast Bowls

I love papaya. When I was little, I would eat the small, yellow kind with a bit of lemon juice sprinkled on. Then, a few years ago, I discovered the large, red-fleshed variety and fell in love all over again.

Stuffed Papaya Breakfast Bowls

Stuffed Papaya Breakfast Bowls
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Stuffed Papaya Breakfast Bowls

Course Breakfast
Cuisine Tropical
Keyword breakfast, papaya
Prep Time 10 minutes
Servings 4

Ingredients

  • 2 very ripe papayas
  • 3 cups coconut yogurt
  • 3 Tablespoon chia seeds
  • 1 cups blueberries
  • ½ cup raspberries
  • ½ cup blackberries
  • ½ cup coconut flakes, unsweetened and lightly toasted
  • Mint or basil sprigs for garnish

Instructions

  • Slice each papaya in half lengthwise. Scoop out the seeds with a large spoon and discard.
  • In a small bowl, combine yogurt and chia seeds. Stir to combine.
  • Divide the coconut yogurt mixture equally between the papaya halves.
  • Top with blueberries, raspberries, blackberries, and toasted coconut flakes.
  • Garnish with a sprig of fresh mint or basil and serve immediately.

A Bit About Papayas

Papayas grow in tropical climates. When I was little and living in East Africa, I knew them as pawpaws, which can also be spelled papaws. They are sweet and mildly flavored and come in a variety of colors from yellow to orange to red.

The papaya fruit provides a variety of benefits, including:

  • Easing digestion. It contains an enzyme called papain, which can break down the tough protein chains found in muscle meat. In fact, papaya has been used as a meat tenderizer, as well.
  • High in Vitamin C. One small, 5-ounce papaya contains more than a day’s supply of this antioxidant vitamin. Vitamin C has been linked to a better performing immune system, increased heart health, and possibly better eyesight.
  • Potential lower risk of certain types of cancer. Papaya contain lycopene, which has anti-cancer properties.

How to Select Your Papaya

Unripe papaya should not be eaten raw. Besides, it tastes its best when properly ripe. So how do you find papaya that’s perfect for this breakfast bowl? Keep in mind these tips:

  • Look for papayas that are mostly yellow and a little green, then let them fully ripen at home. You’ll know when the papaya is fully ripe because it will be bright yellow.
  • Choose fruit that is firm, yielding to gentle pressure, have smooth skin, and are heavy for their size.
  • Don’t buy papaya that has blemishes, cuts, and are overly soft.

Why Chia Seeds?

In addition to the yogurt in this recipe, chia seeds add protein. A one-ounce serving of chia seeds contains 4 ounces of protein. They also are a good source of fiber, packing 11 grams of fiber into that same 4 ounces. Chia seeds are also considered superfoods because they contain so much nutrition without many calories.

Creative Cooking Tips Banner

Here are some alternatives and substitutions you can try out for this recipe:

  • Using coconut yogurt makes this recipe dairy-free, but if that’s not an issue for you why not experiment with other yogurts? Peach, orange, tropical, and even plain greek yogurt could go very well with the medley of fruits.
  • You don’t have to stick with plain chia seeds either. You could really pump up the nutrition with Nutiva® Superseed Blend (a mixture of ground flax, chia, hemp & coconut) instead.
  • This recipe calls for summer fruits, but that doesn’t mean you can’t mix it up. Pears, pomegranates, bananas, and cranberries are all available in the stores right now. So give them a try!
  • The coconut flakes add texture. Instead, you could use granola, sliced almonds, sunflower seeds, or pumpkin seeds. Some things you could try for sweetness include raisins, dried cranberries, dried apricot, crushed banana chips, or dehydrated blueberries.

And, you don’t have to use these ideas as just a way to switch out an ingredient — you can add them in, as well!

Categories
Recipes

Cinnamon Baked Apples

Cinnamon Baked Apples

Ah! The smell of cinnamon and apples wafting from your oven. There’s nothing like it! This tasty cinnamon and baked apples dessert is delicious and satisfying by itself or paired with whipped cream or your favorite frozen yogurt or ice cream.

Cinnamon Baked Apples

Baked Cinnamon Apples
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Baked Cinnamon Apples

This simple dessert is perfect for cold Autumn and Winter nights.
Course Dessert
Cuisine American
Keyword apples, cinnamon
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 3 Tablespoons unsalted butter, melted (plus extra for greasing)
  • 2 large apples, peeled and diced
  • 2 teaspoons ground cinnamon
  • 3 Tablespoons pure maple syrup, divided
  • 3/4 cup almond flour

Instructions

  • Preheat oven to 350°F and lightly grease a small baking dish with a little butter. Set aside.
  • In a large bowl, toss together the apples, cinnamon and one Tablespoon of maple syrup.
  • Pour into the prepared baking dish.
  • Spread apple mixture into an even layer and set aside.
  • In a small bowl, combine the almond flour, melted butter, and remaining maple syrup. Stir to combine thoroughly.
  • Evenly spread the mixture over the cinnamon apples.
  • Place in the pre-heated oven and bake until the topping is golden brown and the apples are tender, approximately 25 - 30 minutes.
  • Remove from oven and cool for a couple minutes before serving.

Best Baked Apples: How to Choose the Apples for Baking

Apples get sweeter and more mild-flavored as they bake, so you want to find apples that are firm and tart. That’s why recipes often call for Granny Smith apples. But they aren’t the only game in town. Here are some others that you can experiment with.

  • Honeycrisp are my husband’s favorite. They aren’t as tart as Granny Smiths, but they are firm and hold up well in the oven.
  • Jonagold are tart and sweet, but they don’t store well. So buy them fresh and bake them soon.
  • Braeburn have an intense flavor that balances well with a lot of cinnamon.
  • Crispin apples are mild-flavored like Golden Delicious but don’t turn to mush when gently baked.
  • Pink Lady apples have an interesting flavor that balances between tart, sweet and acidic. They tend to hold their shape very well in the oven.
  • Winesap can also be a good choice because they pair well with stronger flavor fruits such as figs.

Creative Cooking Tips Banner

There are lots of ways that you can make this recipe your own. Here are some suggestions:

  • Experiment with different kinds of apples. I made a few suggestions above.
  • Have fun with different kinds of fruit. You don’t have to use apples alone or even at all. Mix and match with pears, peaches, or even quince.
  • Try different blends of spices. You can use pumpkin pie spice, which is a mix of cinnamon, ginger, nutmeg, and cloves. Cardomom might also be nice.
  • Add some texture to the topping. Add some rolled oats. Or even switch out the almond flour for oat flour, coconut flour or a home-made flour made from nuts and seeds.

Love to bake with apples? Check out The Apple Lover’s Cookbook by Amy Traverso. It’s available on Amazon.

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for pie-baking success?

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Categories
Recipes

Pork and Cabbage Skillet

Pork and Cabbage Skillet

If you enjoyed the Pineapple Beef Stir-Fry, then you might enjoy this simple Pork and Cabbage Skillet, as well. It’s easy to make and with a simple flavor profile, you can leave it as is or spice up to make it your own.

Pork and Cabbage Skillet

Pork and Cabbage Skillet
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Pork and Cabbage Skillet

Course Main Course
Cuisine American
Keyword cabbage, pork
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 lb. pork loin, cut into thin medallions
  • 1 Tablespoons extra virgin olive oil
  • 1 medium red onion, thinly sliced
  • 1 head green cabbage, thinly sliced
  • 3 Tablespoons tamari or coconut aminos,
  • Sea salt and black pepper, to taste (optional)

Instructions

  • Heat a large, high-sided skillet over medium heat.
  • Add the pork and season with salt and black pepper, if desired.
  • Cook until the pork develops a golden crust on all sides and is almost cooked through, approximately 6-8 minutes.
  • Remove from skillet and set aside.
  • Add olive oil to the skillet, along with the red onion and cabbage.
  • Season with salt and black pepper, to taste, and cook until the veggies become soft and slightly glossy, around 15-20 minutes.
  • Return the pork to the skillet and sprinkle with the tamari or coconut aminos.
  • Cook until the pork is fully cooked through and the mixture develops a nice glaze, approximately 3-4 minutes.
  • Remove from heat and serve immediately.

Tips and Pointers for Pork and Cabbage Skillet

Tamari and coconut aminos are alternatives to soy sauce. If you can’t find them in your local grocery store. You can find them on Amazon.com. For information about these ingredients, go to the Pineapple Beef Stir-Fry page. For substitutions, scroll down to the Creative Cookery section.

You can cook this in any kind of skillet with high sides, however, I’ve found that a cast iron pan or wok works really well for this kind of dish.

Creative Cooking Tips Banner

As I mentioned in the intro, this simple dish is easy to tailor to your tastes. Here are some suggestions.

Experiment with cabbage. The recipe calls for green cabbage, but you can use red. The main difference between the two, besides the color, is that green cabbage can turn sweeter when cooked and red cabbage doesn’t. Using red cabbage in this recipe would give it some color, as well as a more earthy flavor.

Switch up the meats. Yes, pork and cabbage go well together, but so do other meats. You can use chicken, sirloin steak, ground beef, or even bratwurst.

Experiment with onions. Yellow, white, or Vidalias might work well, too. Yellow and especially Vidalias will carmelize (sweeten) when they cook, so they might go well with the red cabbage suggested above.

Pump up the flavor. Experiment with herbs and spices. Throw in some curry powder, garlic powder, and a touch of turmeric and you’ll give this dish an Indian cuisine twist. Or, toss in some sage, rosemary, and thyme for a more earthy flavor.

Categories
Product Reviews

Pyrex Easy Grab 4-Piece Value Pack [Product Review]

Pyrex Easy Grab 4-Piece Value Pack [Product Review]

Pyrex Easy Grab 4-Piece Value Pack [Product Review]

Pyrex Easy Grab Dishes are great for solving one of the classic issues home cooks have during the holidays, and throughout the year: Storing left-overs after supper is done. If the dish you baked something in doesn’t a lid, then you either have to awkwardly cover it with aluminum foil or plastic wrap, or find a plastic container with a lid and transfer the food into that.

And, if you need to transport that cooked dish for a holiday dinner or work potluck? Good luck!

Aluminum foil often falls off, allowing the food to slosh out onto your car seat. And plastic wrap comes off if it doesn’t stick well to your dish or too much stress is put on it if you have to brake quickly.

General Description of Pyrex Easy Grab 4-Piece Value Pack

This 4-piece set comes with a 3-quart oblong baking dish, a 2-quart oblong baking dish, and matching red plastic covers. They can be used in the oven, microwave, fridge, and freezer, and they are dishwasher-safe.

The 3-quart dish is 9″ x 13″, which is a standard size for baking a sheet cake. The 2-quart dish is 7.5″ x 12″, and good for making casseroles.

What Works for Me

These Pyrex dishes not only provide you with a glass dish for cooking or baking your meal, but they have lids to make it a little easier to transport it. No longer do you need to try and create a makeshift cover with plastic or aluminum foil. A better option is to use these pans to cook the food and cover it with the lids that go with them.

The Pyrex dishes are very popular even just for how well they cook or bake your food. The glass is completely food-safe and since it is non-porous, it won’t hold onto any odors or stains after it has been cleaned. It also lasts longer in its current state than if you were to use reusable plastic containers. The inside of the dish has contours that make it easy to keep clean by wiping them down and making sure no food is caught in the corners or edges. I received one as a gift a few years back and I love it!

What Doesn’t Work for Me

While the dishes themselves are very high quality, the flexible lids might give you some problems. The main drawback to these dishes is that the lid might be a little hard to fit properly. This usually just takes a couple of tries before you get it fully on the dish, but you also need to be super careful so your dish doesn’t spill. Some lids may bend if stored improperly, so the best thing to do is store the containers together in the cupboard where the lids won’t get bent. Or, you can store the lid snapped onto its dish, which is what I do.

My Pyrex Easy Grab 4-Piece Value Pack Recommendation

Aside from the slight issue with the lids, I highly recommend this set. They are great for when you need to transport food and, because they are stackable, they can help you find room in your fridge for all the holiday leftovers!

Rating for Pyrex Easy Grab 4-Piece Value Pack

[one_fifth] thumbs up [/one_fifth]

[one_fifth] thumbs up [/one_fifth]

[one_fifth] thumbs up [/one_fifth]

[one_fifth] thumbs up [/one_fifth]

[one_fifth_last] thumbs down [/one_fifth_last]

Get yours at Amazon today!

NOTE: I did not receive a free set of these dishes in exchange for an honest review. Regardless, if you’ve read past product reviews, you’ll know that I don’t pull my punches when I believe they are warranted. I also try to provide balanced information so you can make your own decision to buy or not buy the product, even if you disagree with my opinion.

Categories
Flavor Blending

One Pot Savory Pork and Sweet Potato Stew

One Pot Savory Pork and Sweet Potato Stew

You’re going to love this delicious stew with its unique blend of pork, sweet potato, and a medley of spices. Unlike tougher cuts of pork, tenderloin can be cooked relatively quickly. That means you don’t have to let it simmer for hours to get melt-in-your-mouth results.

One Pot Savory Pork and Sweet Potato Stew

One Pot Savory Pork and Sweet Potato Stew
Print

One Pot Savory Pork and Sweet Potato Stew

Course Main Course
Cuisine American
Keyword pork, sweet potato
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 1 medium red onion diced
  • 2 celery stalks diced
  • 2-3 garlic cloves minced
  • Sea salt and black pepper to taste
  • 1¼ lb. pork tenderloin cut into 1” cubes
  • 2 medium sweet potatoes peeled and cut into 1” cubes
  • 1 15-oz. can black beans drained and rinsed
  • 1 teaspoon ground cumin
  • 2 teaspoon Italian seasoning
  • 2 bay leaves
  • 1 14-oz. can crushed tomatoes
  • 2 cup low-sodium chicken stock
  • ¼ cup fresh parsley chopped, divided

Instructions

  • In a large pot or Dutch oven, heat olive oil over medium-high heat.
  • Add red onion, celery, and garlic. Season with salt and black pepper, to taste, and stir to combine.
  • Cook, stirring frequently until the veggies soften and develop a bit of color, approximately 3-4 minutes.
  • Add pork tenderloin and sweet potatoes and cook, stirring occasionally, until the meat begins to brown, around 2-3 minutes.
  • Add black beans and spices and stir to combine. Cook for another 30 seconds, or just until the spices become fragrant. Taste and season with additional salt and black pepper, if desired.
  • Add crushed tomatoes and chicken stock and increase heat to high. Bring to boil, and then reduce heat to medium.
  • Simmer, stirring occasionally, until pork is cooked through and the sweet potatoes are fork-tender, approximately 13-15 minutes.
  • Remove from heat and discard bay leaves.
  • Stir in 3 Tablespoons of fresh parsley. Taste and adjust seasonings, as desired.
  • Top with remaining fresh parsley for garnish and serve immediately. Enjoy!

What is the difference between a yam and a sweet potato?

Sweet potatoes are sweet, orange-colored root vegetables that taste great in both sweet and savory dishes. They are long and have red skin. Many people believe they are yams, but they are wrong. In fact, that can of yams you love for Thanksgiving? They’re sweet potatoes.

Yams look like russet potatoes with a skin condition. Their skin is rough and fibrous and their flesh is off-white like a regular potato but much firmer.

It is an easy mistake to make. The flesh of a sweet potato can vary from white to orange and even purple. But regardless of color, the flesh is moist and much closer to a regular potato in texture.

A Quick Guide to Cuts of Pork

The main or primal cuts of pork are the four to six large parts created when the pig is first cut. These cuts include the shoulder, loin, belly, and leg. Pork tenderloin is the most tender cut of pork and comes from the loin area and is great for marinading and rubbing.

cuts of pork

Creative Cooking Tips Banner

Want to tailor this stew to your taste? Try these ideas:

  • Use chicken or beef instead of pork. It will give it a different flavor and texture, depending on the meat you use.
  • Use some other type of beans instead of black beans. Red kidney beans or even garbanzo beans could work very well.
  • Use a different kind of broth. Vegetable or beef broth are easy switches.

Want More Ideas for Serving Sweet Potato?

Try these other recipes!

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