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	<title>Fork Fingers Chopsticks &#187; Gluten-free</title>
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	<link>http://forkfingerschopsticks.com</link>
	<description>Cooking and eating, one ingredient at a time</description>
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		<title>Parsley:  Italian Salsa Verde with Anchovies and Capers</title>
		<link>http://forkfingerschopsticks.com/parsley-italian-salsa-verde-with-anchovies-and-capers/</link>
		<comments>http://forkfingerschopsticks.com/parsley-italian-salsa-verde-with-anchovies-and-capers/#comments</comments>
		<pubDate>Thu, 08 Jul 2010 21:19:11 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Anchovies]]></category>
		<category><![CDATA[Basil]]></category>
		<category><![CDATA[Condiment]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[Italian green sauce]]></category>
		<category><![CDATA[parsley sauce]]></category>
		<category><![CDATA[salsa rustica]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2449</guid>
		<description><![CDATA[In Italy and especially the Tuscan region, Italian salsa verde is paired with steamed vegetables and more traditionally with bollito misto, mixed boiled meats. Made from fresh parsley, anchovies and capers, it certainly awakens the tastebuds. . . ]]></description>
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		<slash:comments>5</slash:comments>
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		<title>Parsley:  Chimichurri – Argentinean Herb Sauce</title>
		<link>http://forkfingerschopsticks.com/parsley-chimichurri-%e2%80%93-argentinean-herb-sauce/</link>
		<comments>http://forkfingerschopsticks.com/parsley-chimichurri-%e2%80%93-argentinean-herb-sauce/#comments</comments>
		<pubDate>Fri, 02 Jul 2010 00:22:04 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Condiment]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Argentina]]></category>
		<category><![CDATA[fresh herbs]]></category>
		<category><![CDATA[gaucho sauce]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2426</guid>
		<description><![CDATA[For people who enjoy cooking or eating, the Fourth of July is as much a holiday related to grilling as it is to fireworks. Whether you’re throwing down on grilled beef, chicken, fish or tofu this weekend, one sauce you should serve your guests is chimichurri.  It’s easy to make and will earn you some culinary cred. Chimichurri is a parsley-based sauce originating out of Argentina. . . .]]></description>
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		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Parsley:  Sun-dried Tomato Quinoa Tabbouleh</title>
		<link>http://forkfingerschopsticks.com/parsley-sun-dried-tomato-quinoa-tabbouleh/</link>
		<comments>http://forkfingerschopsticks.com/parsley-sun-dried-tomato-quinoa-tabbouleh/#comments</comments>
		<pubDate>Thu, 24 Jun 2010 23:56:44 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[African]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Middle Eastern]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Quinoa]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Lebanese]]></category>
		<category><![CDATA[tabbouleh]]></category>
		<category><![CDATA[tabouleh]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2402</guid>
		<description><![CDATA[Parsley is one of my favorite herbs – I’ve got Mexican roots so nothing tops cilantro. Growing up, like many of you, the only time I remember parsley on my plate was as a garnish. But, decades ago when I began eating Middle Eastern foods like tabbouleh, the herb found a regular place in my heart and garden.  I grow both curly and flat parsley and prefer the curly version for tabbouleh.]]></description>
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		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Sofrito &#8211; Puerto Rican Fresh Bouillon</title>
		<link>http://forkfingerschopsticks.com/sofrito-puerto-rican-fresh-bouillon/</link>
		<comments>http://forkfingerschopsticks.com/sofrito-puerto-rican-fresh-bouillon/#comments</comments>
		<pubDate>Thu, 08 Apr 2010 00:46:32 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Chile]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Culantro]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Puerto Rican]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[bouillon]]></category>
		<category><![CDATA[herbs]]></category>
		<category><![CDATA[racao]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2067</guid>
		<description><![CDATA[Sofrito is the essence in Puerto Rican dishes like arroz con pollo  – the next rice recipe in the queue. It’s also the foundation of flavor for beans, soups and other good eats. What is sofrito? It’s a blend of fresh vegetables and herbs. You could liken it to fresh bouillon because it can be added to a dish to round it out and give it depth. This version is Puerto Rican. It is not spicy. But, it is flavorful! The main ingredients include. . . ]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/sofrito-puerto-rican-fresh-bouillon/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Rice: 5 Ways to Make Horchata- Mexico&#8217;s Rice Drink</title>
		<link>http://forkfingerschopsticks.com/rice-5-ways-to-make-horchata-mexicos-rice-drink/</link>
		<comments>http://forkfingerschopsticks.com/rice-5-ways-to-make-horchata-mexicos-rice-drink/#comments</comments>
		<pubDate>Thu, 25 Mar 2010 06:04:04 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[beverage]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[agua fresca]]></category>
		<category><![CDATA[Almond Milk]]></category>
		<category><![CDATA[hot horchata]]></category>
		<category><![CDATA[Latte]]></category>
		<category><![CDATA[orxata]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[rice drink]]></category>
		<category><![CDATA[steamer]]></category>
		<category><![CDATA[Taza de Cafe]]></category>
		<category><![CDATA[Vampire Weekend]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=1971</guid>
		<description><![CDATA[In Mexico and some parts of the U.S., horchata is ubiquitous. The cinnamon-infused rice drink is served cold in huge jars alongside agua de jamaica (hibiscus tea) and other fruit based aguas frescas. This week, we’re also drinking it hot . . . .]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/rice-5-ways-to-make-horchata-mexicos-rice-drink/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Lentils:  Comforting Red Lentil Soup</title>
		<link>http://forkfingerschopsticks.com/lentils-comforting-red-lentil-soup/</link>
		<comments>http://forkfingerschopsticks.com/lentils-comforting-red-lentil-soup/#comments</comments>
		<pubDate>Thu, 25 Feb 2010 01:52:34 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[African]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Lentil]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Soup - Stew]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[budget]]></category>
		<category><![CDATA[cheap eats]]></category>
		<category><![CDATA[comfort food]]></category>
		<category><![CDATA[ethiopian]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=1699</guid>
		<description><![CDATA[This red lentil soup is comfort food.

It takes the edge off a cold, winter day and satiates my panza (belly).

It’s a souped-up tomato soup – made hearty with red lentils and flavorful with my favorite warming spices:  ginger, cumin and chile.  Several Ethiopian red lentil dishes are similar, except this one is more simple. . . .]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/lentils-comforting-red-lentil-soup/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Quinoa:  African Peanut Quinoa Soup</title>
		<link>http://forkfingerschopsticks.com/quinoa-african-peanut-quinoa-soup/</link>
		<comments>http://forkfingerschopsticks.com/quinoa-african-peanut-quinoa-soup/#comments</comments>
		<pubDate>Wed, 27 Jan 2010 03:27:52 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[African]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Nuts]]></category>
		<category><![CDATA[Quinoa]]></category>
		<category><![CDATA[Soup - Stew]]></category>
		<category><![CDATA[Sweet Potato]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Zucchini]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=1438</guid>
		<description><![CDATA[If you haven’t tried quinoa yet, this toothsome African peanut soup will surely lure you in. It has a slew of nutritious vegetables in a creamy, peppery broth with lovely bits of crunchy quinoa. The soup makes the rotation in my comfort food repertoire several times during the cold-weather season because it is both healthy and decadent.

Although quinoa is native to the South American Andes region (read about its origins), it is now cultivated around the world – from Colorado to the Himalayas to Ethiopia and other areas of East Africa. This dish has a definite African influence . . . . ]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/quinoa-african-peanut-quinoa-soup/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
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