Ingredients * 1 tablespoon olive oil * 1 1/4 lbs pork tenderloins, cut into bite sized pieces * 1 1/2 lbs sweet potatoes, peeled and cubed * 2 poblano peppers, seeded and diced * 1 cup chopped onion * 1 tablespoon chopped garlic * 1 teaspoon cumin * 1/2 teaspoon cinnamon * 1 (14 1/2 ounce) can fat free chicken broth * 1/2 cup water * 1 cup frozen corn * 1 1/2 cups salsa, a chipotle version suggested * cilantro (to garnish) Directions 1 Heat 2 teaspoons of the oil in a large saucepan over medium heat. Add the cubed tenderloin and cook for 7 minutes, turning so all sides are browned and the pork is cooked. Remove from pan and set aside. 2 Add the remaining teaspoon of oil to the pan along with the onions, peppers and sweet potatoes. Cover and cook for three minutes until the vegetables begin to soften. Add the sweet potatoes, continuing to cook another 2 to 3 minutes. 3 Add the garlic, cumin and cinnamon, stirring so that the spices are well mixed into the vegetables. There should be a nice aroma at this point. Stir in the water and broth and bring to a boil. Lower to a simmer and add in the corn. Cook covered for 5 minutes. 4 Add in the salsa and the cooked pork. Cook until heated through. If you are using salsa from the fridge, I would suggest adding it a minute before the meat so that it can heat up without leaving the tender meat tough. 5 Garnish with cilantro and serve with warm tortillas or tortilla chips.

I'm old fashioned... OK and old. Mashed potatoes should be potatoes - mashed. I don't need the FAS (Fat American Syndrome) version of recipes where everything needs to have cheese and sugar on it to taste good. If you have good gravy (and it's unAmerican to not) then you don't even need the extra fat in the potatoes, since there's plenty of fat (and probably salt & pepper too) in the gravy. For potatoes by themselves, they can add a dab of butter and seasoning. Plain is often great by itself. Course good fries don't need ketchup either. The ones that have to FAS the taters could just as well use instants and save time. They're eating it for the cheese, sugar and other stuff, since apparently they don't like the taste of potatoes. I don't need FAS veggies, beverages, breads and the like either. Good food can stand on its own IMO. Pass the sugar bowl when old 300# Beulah needs her feet swelled up like soccer balls. But that's my opinion. A ricer is fine and a good tool for making lefse but mashed potatoes still need to be mashed with the zig-zag masher otherwise they resemble a big tater tot. I don't bother with it for mashed potatoes. Again, I want mashed potatoes, not riced potatoes, not beaten potatoes. If you're going to use a mixer to beat the taters to death and make them extra gummy, then serve boiled potatoes to me and I'll mash them with a fork! And for the people who think the mashed (riced, beat or instant) potatoes need to drip off the fork so they can say they're "creamy" UGH! Potatoes aren't supposed to drip. You make a well and fill it with gravy. We're not talking about potato soup. End of rant. The thing about starting potatoes in cold water as I understand is that the hot water sets almost a skin on the outside of the potato so the texture will be off. Can't prove it but I always found it easier to start cold and work up. I tried using hot tap water to start (to save energy) until I heard the thing to start cold. There might be something to it.

Try the Cooking forum where you'll find lots of experienced cooks.

Experiment. Spices are a bit of a passion/obsession of mine. I make all my own blends with whole spice. A greek blend is a good place to start. Just look out for spice blends that have salt as their first ingredient. Salt and pepper are cheap so it is used as a filler. Some also use corn starch and msg. Also cheap. Corn starch is great as it adds crisping-while-baking-texture especially for sweet potato fries. I prefer to add that on my own. Too much and it adds an odd flavor same with msg. I don't have issues really but don't use msg at all. I really like taking a 1/4 cup or less of avocado oil in a small bowl, as it does not mind high heat cooking, and add rosemary, dried or fresh, garlic, dried or fresh, and a pinch of sea salt. Overnight if possible or just a few hours to 'bloom' the flavor of the dried spice. Soak your potato wedges in cold water to remove starch for an hour, then dry and into the fridge, uncovered, for a hour or more. Easy to do if a protein or other parts of the meal need prepping. Skip it if you need to move on and bake right away. Toss in the seasoned oil and bake. The Greek blend as Ann_t mentioned has just about the whole kitchen sink. One recipe.... 2 tspsalt 2 tspbasil 2 tsporegano 1/2 tspthyme 2 tspgarlic powder 1 tspdill 1 tspmarjoram 1 tspcornstarch 1 tspblack pepper 1 tspparsley flakes 1 tsprosemary 1/2 tspground cinnamon 1/2 tspnutmeg Cavenders mentioned above... Salt, Black Pepper, Corn Starch, Garlic, Monosodium Glutamate, Oregano, Flavor Base Seasoning (Hydrolyzed Corn Soy Protein, Sugar, Onion Powder, Spice Extracts), Parsley And Five Other Spices.