<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Yankee Cook &#187; Lactose-Free</title>
	<atom:link href="http://www.yankeecook.com/tag/lactose-free/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.yankeecook.com</link>
	<description>One frugal New Englander&#039;s food blog</description>
	<lastBuildDate>Thu, 09 Sep 2010 03:31:29 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.9.2</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Grilled Turmeric Salmon</title>
		<link>http://www.yankeecook.com/grilled-turmeric-salmon/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=grilled-turmeric-salmon</link>
		<comments>http://www.yankeecook.com/grilled-turmeric-salmon/#comments</comments>
		<pubDate>Thu, 29 Apr 2010 03:17:05 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Barbecue]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[BBQ]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Lactose-Free]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=3328</guid>
		<description><![CDATA[Whenever we had fish when I was growing up my father would turn to me and say, in a feigned serious tone, "You know what they say about fish, don't you? It's brain food." Oh yes, that's right. It is.

Well, so are some spices. Turmeric, high in curcumin, the compound that gives curry its yellow hue, is said to potentially stave off Alzheimer's and certain cancers.]]></description>
		<wfw:commentRss>http://www.yankeecook.com/grilled-turmeric-salmon/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>New England Boiled Dinner</title>
		<link>http://www.yankeecook.com/new-england-boiled-dinner/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=new-england-boiled-dinner</link>
		<comments>http://www.yankeecook.com/new-england-boiled-dinner/#comments</comments>
		<pubDate>Tue, 23 Mar 2010 16:57:17 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Lactose-Free]]></category>
		<category><![CDATA[Regional Cuisine]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Local]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Nitrate/Nitrite Free]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2929</guid>
		<description><![CDATA[There&#8217;s always all kinds of hubbub over corned beef and cabbage this time of year. My grandmother used to make New England Boiled Dinner, which is similar. Made with more winter vegetables, it&#8217;s a whole meal in itself, including potatoes, parsnips and carrots.
The cabbage and potatoes take on the corned beef&#8217;s brininess, which is complemented [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/new-england-boiled-dinner/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Classic Meatloaf</title>
		<link>http://www.yankeecook.com/classic-meatloaf/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=classic-meatloaf</link>
		<comments>http://www.yankeecook.com/classic-meatloaf/#comments</comments>
		<pubDate>Fri, 05 Mar 2010 18:14:04 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Lactose-Free]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2508</guid>
		<description><![CDATA[Like many children of the 80s, my mother worked full time and cooked every dinner. Although my mother was (and is) an expert at getting home from work at 5 and having a nutritious and interesting dinner on the table by 7, it was decided at one point when I was in elementary school that [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/classic-meatloaf/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Yankee Cook&#8217;s Chicken Soup</title>
		<link>http://www.yankeecook.com/yankee-cooks-chicken-soup/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=yankee-cooks-chicken-soup</link>
		<comments>http://www.yankeecook.com/yankee-cooks-chicken-soup/#comments</comments>
		<pubDate>Tue, 02 Mar 2010 04:39:32 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Lactose-Free]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Side Dishes and Vegetables]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2449</guid>
		<description><![CDATA[Somehow, whenever I&#8217;m feeling under the weather, no matter how tired I may feel, I find myself in the kitchen making this soup. Partly because for me, cooking is a relaxing activity and I hardly notice the effort, but also because I see chicken soup as a valid cold remedy. Honey doesn&#8217;t hold a candle [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/yankee-cooks-chicken-soup/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Slow Cooked Beef Stock</title>
		<link>http://www.yankeecook.com/slow-cooked-beef-stock/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=slow-cooked-beef-stock</link>
		<comments>http://www.yankeecook.com/slow-cooked-beef-stock/#comments</comments>
		<pubDate>Thu, 25 Feb 2010 01:11:53 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Lactose-Free]]></category>
		<category><![CDATA[Slow-Cooking]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Stock]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2287</guid>
		<description><![CDATA[It is raining, cold and windy here today. There are whitecaps out on the water and raindrops on the windows. It&#8217;s the perfect weather for making a nice soup. Homemade stock makes all the difference with soup. Sure, it&#8217;s easy to open up a carton of beef or chicken stock, but it&#8217;s just as easy [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/slow-cooked-beef-stock/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roasted Pork Tenderloin</title>
		<link>http://www.yankeecook.com/roasted-pork-tenderloin/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=roasted-pork-tenderloin</link>
		<comments>http://www.yankeecook.com/roasted-pork-tenderloin/#comments</comments>
		<pubDate>Thu, 18 Feb 2010 04:21:54 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Lactose-Free]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Meat]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2143</guid>
		<description><![CDATA[Why have pork chops when you can have pork tenderloin? This question came to mind tonight when we were enjoying our Roasted Pork Tenderloin, which to be quite honest, makes pork chops look like chopped liver (which, isn&#8217;t really an insult coming from me, since I actually like chopped liver, but that&#8217;s another post).
Pork can [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/roasted-pork-tenderloin/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>White Bean Chorizo Bake</title>
		<link>http://www.yankeecook.com/white-bean-chorizo-bake/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=white-bean-chorizo-bake</link>
		<comments>http://www.yankeecook.com/white-bean-chorizo-bake/#comments</comments>
		<pubDate>Wed, 17 Feb 2010 02:43:38 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Lactose-Free]]></category>
		<category><![CDATA[Legumes and Nuts]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Chorizo]]></category>
		<category><![CDATA[Legumes]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2119</guid>
		<description><![CDATA[We are quite literally snowed in today. So, I made my good ol&#8217; snowed in standby of White Bean Chorizo Bake.
I like to keep local fresh (not smoked) chorizo on hand in the freezer because, as strange as it sounds, it&#8217;s pretty versatile. The spice goes well with most sweet vegetables and adds zip to [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/white-bean-chorizo-bake/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Slow Cooked Chipotle Country Ribs</title>
		<link>http://www.yankeecook.com/slow-cooked-chipotle-country-ribs/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=slow-cooked-chipotle-country-ribs</link>
		<comments>http://www.yankeecook.com/slow-cooked-chipotle-country-ribs/#comments</comments>
		<pubDate>Thu, 11 Feb 2010 15:46:57 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Lactose-Free]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Slow-Cooking]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Dairy-Free]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2028</guid>
		<description><![CDATA[Nope. This is not a traditional New Englandy-type dish, but what can I say? We&#8217;re living in a global society and this is the world wide interweb, after all.
Start with ribs that have good marbling. As the fats melt away, the ribs transform into tender nuggets of falling-apart goodness. Chipotle peppers and cider stew together [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/slow-cooked-chipotle-country-ribs/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Sage Brined Poached Chicken Breast</title>
		<link>http://www.yankeecook.com/sage-brined-poached-chicken-breast/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=sage-brined-poached-chicken-breast</link>
		<comments>http://www.yankeecook.com/sage-brined-poached-chicken-breast/#comments</comments>
		<pubDate>Tue, 19 Jan 2010 22:14:09 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Lactose-Free]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Local]]></category>
		<category><![CDATA[Organic]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=1509</guid>
		<description><![CDATA[While boneless skinless chicken breast can sometimes be dull and dry, this recipe is not. Brining meat helps to soften the muscle tissue and leads to a more tender and moist texture.
As the chicken soaks in brine, the dried sage reconstitutes, infusing the water and lending a subtle flavor to the chicken. The olive oil [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/sage-brined-poached-chicken-breast/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Easy Rustic Northern Shrimp</title>
		<link>http://www.yankeecook.com/easy-rustic-north-atlantic-shrimp/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=easy-rustic-north-atlantic-shrimp</link>
		<comments>http://www.yankeecook.com/easy-rustic-north-atlantic-shrimp/#comments</comments>
		<pubDate>Sat, 16 Jan 2010 04:01:30 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Cooking with wine]]></category>
		<category><![CDATA[Lactose-Free]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[CSF]]></category>
		<category><![CDATA[Locavore]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=1470</guid>
		<description><![CDATA[We had our first pick-up of shrimp from our fish share this week. A five pound bag of these little fellas, freshly plucked from the ocean only hours before. Very exciting!
This recipe is basic but delicious. The shrimp are cooked whole and peeled at the table. It&#8217;s not necessary to devein because of their small [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/easy-rustic-north-atlantic-shrimp/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
