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	<title>Yankee Cook &#187; Slow-Cooking</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>Lamb and Adzuki Bean Chili</title>
		<link>http://www.yankeecook.com/lamb-and-adzuki-bean-chili/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=lamb-and-adzuki-bean-chili</link>
		<comments>http://www.yankeecook.com/lamb-and-adzuki-bean-chili/#comments</comments>
		<pubDate>Thu, 20 Jan 2011 01:09:40 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Slow-Cooking]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Chili]]></category>
		<category><![CDATA[Lactose-Free]]></category>
		<category><![CDATA[Lamb and Goat]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=5074</guid>
		<description><![CDATA[The nice thing about making chili in a slow cooker is that there&#8217;s less risk of burning the bottom of the pot and therefore less need to watch it closely. You can go about your afternoon and come home to a nice hot bowl of spicy, meaty goodness. It&#8217;s also pretty quick compared to other [...]]]></description>
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		<title>Pulled Lamb</title>
		<link>http://www.yankeecook.com/pulled-lamb/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=pulled-lamb</link>
		<comments>http://www.yankeecook.com/pulled-lamb/#comments</comments>
		<pubDate>Tue, 09 Nov 2010 00:16:30 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Lamb and Goat]]></category>
		<category><![CDATA[Slow-Cooking]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Local]]></category>
		<category><![CDATA[Meat]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=4642</guid>
		<description><![CDATA[Why choose lamb over pork for a pulled meat dish? Lamb is slightly leaner than pork, though only by 2 grams per 3 ounce serving for a bone-in shoulder cut. Like red meat, it contains more iron than pork, as well as high levels of zinc, potassium, iron and B vitamins. Slightly lower fat and [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<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[Slow-Cooking]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Lactose-Free]]></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>
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		<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>
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		<pubDate>Thu, 11 Feb 2010 15:46:57 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Slow-Cooking]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Dairy-Free]]></category>
		<category><![CDATA[Lactose-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>
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		<slash:comments>4</slash:comments>
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		<title>Slow Cooked Short Rib</title>
		<link>http://www.yankeecook.com/slow-cooked-short-rib/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=slow-cooked-short-rib</link>
		<comments>http://www.yankeecook.com/slow-cooked-short-rib/#comments</comments>
		<pubDate>Wed, 13 Jan 2010 16:18:30 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Slow-Cooking]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Cooking with wine]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Short rib]]></category>
		<category><![CDATA[Side Dishes and Vegetables]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=1402</guid>
		<description><![CDATA[This holiday season, I was given the greatest gift of all. A slow cooker! Yay! I decided to christen it with short ribs.
The meat melts down over the course of hours, turning into rich, tender bits of falling-off-the-bone loveliness. I like to use vegetables that hold their shape well, like mushrooms and onions for dishes [...]]]></description>
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		<title>Spice-Rubbed Boneless Country Ribs with Dill Buttered Fingerling Potatoes</title>
		<link>http://www.yankeecook.com/spice-rubbed-boneless-country-ribs-dill-buttered-fingerling-potatoes/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=spice-rubbed-boneless-country-ribs-dill-buttered-fingerling-potatoes</link>
		<comments>http://www.yankeecook.com/spice-rubbed-boneless-country-ribs-dill-buttered-fingerling-potatoes/#comments</comments>
		<pubDate>Fri, 20 Nov 2009 01:55:19 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Fresh Herbs]]></category>
		<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[Slow-Cooking]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=613</guid>
		<description><![CDATA[This is a good dinner to make if you don&#8217;t have a lot of time or energy for prep-work. A few minutes in the kitchen and then you&#8217;re free as a little bird while the meat slow-cooks in the oven. Slow-cooking is great for tough cuts of meat because it gives the connective tissue a [...]]]></description>
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