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	<title>Yankee Cook &#187; Organic</title>
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	<link>http://www.yankeecook.com</link>
	<description>One frugal New Englander&#039;s food blog</description>
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		<title>French Onion Soup</title>
		<link>http://www.yankeecook.com/french-onion-soup-3/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=french-onion-soup-3</link>
		<comments>http://www.yankeecook.com/french-onion-soup-3/#comments</comments>
		<pubDate>Thu, 25 Feb 2010 21:59:27 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Cooking with wine]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Artisanal Cheese]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Organic]]></category>
		<category><![CDATA[Side Dishes and Vegetables]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2412</guid>
		<description><![CDATA[French onion soup can be either really great or really not so great and it all depends on the quality of ingredients. Imagine how hollow it could be if the stock was made from a bullion cube, the bread was a slice of HFCS laden supermarket &#8220;French bread&#8221; and the whole thing was topped with [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/french-onion-soup-3/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Northern Shrimp Newburg</title>
		<link>http://www.yankeecook.com/northern-shrimp-newburg/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=northern-shrimp-newburg</link>
		<comments>http://www.yankeecook.com/northern-shrimp-newburg/#comments</comments>
		<pubDate>Sat, 30 Jan 2010 03:14:14 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Cooking with wine]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Regional Cuisine]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Local]]></category>
		<category><![CDATA[Organic]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=1771</guid>
		<description><![CDATA[Madeira loves Crustaceans. Oh yes. They go way back. Madeira is what brings that aromatic sweetness to Lobster bisque and Lobster Newburg.
This dish is inspired by Lobster Newburg. We used 5 lbs of freshly caught Northern Shrimp from our fish share. Feel free to substitute the shrimp for lobster, but the little red guys work [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/northern-shrimp-newburg/feed/</wfw:commentRss>
		<slash:comments>0</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>Classic Beef Stew with Dumplings</title>
		<link>http://www.yankeecook.com/classic-beef-stew-with-dumplings/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=classic-beef-stew-with-dumplings</link>
		<comments>http://www.yankeecook.com/classic-beef-stew-with-dumplings/#comments</comments>
		<pubDate>Fri, 04 Dec 2009 16:36:07 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Regional Cuisine]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Organic]]></category>
		<category><![CDATA[Stew]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=904</guid>
		<description><![CDATA[This type of meat stew washed up on the New England shores with the colonists. If the Puritans hadn&#8217;t already been making it in England, they likely learned it from the Dutch (the Puritans who eventually landed in New England originally fled to the Netherlands before leaving for America).
On a trip to the Netherlands a [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/classic-beef-stew-with-dumplings/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Harissa-Spiced Turkey Bake</title>
		<link>http://www.yankeecook.com/harissa-spiced-turkey-bake/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=harissa-spiced-turkey-bake</link>
		<comments>http://www.yankeecook.com/harissa-spiced-turkey-bake/#comments</comments>
		<pubDate>Wed, 02 Dec 2009 03:22:05 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Turkey]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Harissa]]></category>
		<category><![CDATA[Organic]]></category>
		<category><![CDATA[Side Dishes and Vegetables]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=806</guid>
		<description><![CDATA[As much as I love Thanksgiving and absolutely savor the leftovers, it is possible to have too much of a good thing. Last night we finally polished off the last of the stuffing and cranberry sauce, but we still had about four cups of dark meat left and I try not keep cooked poultry for [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/harissa-spiced-turkey-bake/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Potato Celeriac Leek Soup with Chorizo</title>
		<link>http://www.yankeecook.com/potato-celeriac-leek-soup-chorizo/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=potato-celeriac-leek-soup-chorizo</link>
		<comments>http://www.yankeecook.com/potato-celeriac-leek-soup-chorizo/#comments</comments>
		<pubDate>Mon, 30 Nov 2009 05:51:27 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Celeriac]]></category>
		<category><![CDATA[Chorizo]]></category>
		<category><![CDATA[Local]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Organic]]></category>
		<category><![CDATA[Potato]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=791</guid>
		<description><![CDATA[After what&#8217;s beginning to seem like weeks of heavy Thanksgiving leftovers, I decided it was time for a light meal. I wish I could be one of those people who can be satisfied with a light cleansing soup of just boiled vegetables, but I&#8217;m not. Call me greedy. Call me anemic. Either way I need [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/potato-celeriac-leek-soup-chorizo/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pasta with Maine Smoked Salmon, Arugula and Pine Nuts</title>
		<link>http://www.yankeecook.com/pasta-with-maine-smoked-salmon-arugula-pine-nuts/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=pasta-with-maine-smoked-salmon-arugula-pine-nuts</link>
		<comments>http://www.yankeecook.com/pasta-with-maine-smoked-salmon-arugula-pine-nuts/#comments</comments>
		<pubDate>Sun, 22 Nov 2009 00:37:29 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Arugula]]></category>
		<category><![CDATA[Fast]]></category>
		<category><![CDATA[Nuts]]></category>
		<category><![CDATA[Organic]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Smoked Fish]]></category>
		<category><![CDATA[Smoked Salmon]]></category>
		<category><![CDATA[Under 30 Minutes]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=660</guid>
		<description><![CDATA[The sweetness of the pine nuts compliments the smoked salmon's briny tang]]></description>
		<wfw:commentRss>http://www.yankeecook.com/pasta-with-maine-smoked-salmon-arugula-pine-nuts/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Roasted Pumpkin and White Bean Soup with Cornbread</title>
		<link>http://www.yankeecook.com/roasted-pumpkin-white-bean-soup-cornbread/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=roasted-pumpkin-white-bean-soup-cornbread</link>
		<comments>http://www.yankeecook.com/roasted-pumpkin-white-bean-soup-cornbread/#comments</comments>
		<pubDate>Wed, 18 Nov 2009 02:48:10 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Regional Cuisine]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Beans]]></category>
		<category><![CDATA[Cornbread]]></category>
		<category><![CDATA[Legumes]]></category>
		<category><![CDATA[Organic]]></category>
		<category><![CDATA[Pumpkin]]></category>
		<category><![CDATA[Squash]]></category>
		<category><![CDATA[Three Sisters]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=559</guid>
		<description><![CDATA[This dish is inspired by the Three Sisters, a term referring to the farming practice of companion planting, which was employed by the Native Americans of the Northeastern United States to grow maize, beans and squash. The three plants were grown in a mound in order to allow for optimal nutrient distribution to the plants [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/roasted-pumpkin-white-bean-soup-cornbread/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Coconut Curry Brownies (that happen to be Lactose Free)</title>
		<link>http://www.yankeecook.com/lactose-free-coconut-curry-brownies/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=lactose-free-coconut-curry-brownies</link>
		<comments>http://www.yankeecook.com/lactose-free-coconut-curry-brownies/#comments</comments>
		<pubDate>Mon, 16 Nov 2009 23:46:45 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Lactose-Free]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Brownies]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Coconut]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Organic]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=474</guid>
		<description><![CDATA[This idea came to mind the other day when I was trying to think of what to do with some leftover Thai curry paste. We&#8217;d had our fill of savory-spicy applications, so I thought using it in something sweet might be interesting. Chocolate takes on spice very well and coconut goes nicely with curry and [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/lactose-free-coconut-curry-brownies/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Chipotle Chicken Tostadas with Guacamole</title>
		<link>http://www.yankeecook.com/chipotle-chicken-tostadas-guacamole/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=chipotle-chicken-tostadas-guacamole</link>
		<comments>http://www.yankeecook.com/chipotle-chicken-tostadas-guacamole/#comments</comments>
		<pubDate>Fri, 13 Nov 2009 03:30:28 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Fresh Herbs]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Organic]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=473</guid>
		<description><![CDATA[I&#8217;d never seen a dried chipotle pepper until last week. As much as I enjoy criticizing its overuse in recent years, I&#8217;d never actually cooked with chipotle. Since it was available at that moment, I picked some up without a plan. Then, over the weekend our cilantro plant was looking a little heavy for its [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/chipotle-chicken-tostadas-guacamole/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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