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	<title>Fork Fingers Chopsticks &#187; Main</title>
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	<description>Cooking and eating, one ingredient at a time</description>
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		<title>Black Beans:  Feijoada – Brazil’s National Dish</title>
		<link>http://forkfingerschopsticks.com/black-beans-feijoada-%e2%80%93-brazil%e2%80%99s-national-dish/</link>
		<comments>http://forkfingerschopsticks.com/black-beans-feijoada-%e2%80%93-brazil%e2%80%99s-national-dish/#comments</comments>
		<pubDate>Thu, 07 Jul 2011 04:02:49 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Bean]]></category>
		<category><![CDATA[Brazilian]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Party]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Soup - Stew]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[black bean]]></category>
		<category><![CDATA[comfort food]]></category>
		<category><![CDATA[Emporio de Brazil]]></category>
		<category><![CDATA[feijoada]]></category>
		<category><![CDATA[history]]></category>
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		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=3444</guid>
		<description><![CDATA[I fell in love with feijoada at first bite.  Feijoada is known as Brazil’s national dish. Literally it means "big bean" stew. I’m not sure how it was officially declared the honor, but from all the Brazilians I’ve met, they’ve never disagreed.]]></description>
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		<slash:comments>10</slash:comments>
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		<title>Black Beans: Cuban Frijoles Negros</title>
		<link>http://forkfingerschopsticks.com/black-beans-cuban-frijoles-negros/</link>
		<comments>http://forkfingerschopsticks.com/black-beans-cuban-frijoles-negros/#comments</comments>
		<pubDate>Tue, 31 May 2011 01:55:48 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Bean]]></category>
		<category><![CDATA[Latin American]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Soup - Stew]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[comfort food]]></category>
		<category><![CDATA[frijoles negros]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[turtle beans]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=3359</guid>
		<description><![CDATA[In most Latino homes, you’ll find some beans ready to eat. My kitchen is no different. I’ve got an assortment of dried beans and cans in the pantry. Yet, it’s the black beans in the freezer and the fridge that are prized and a necessity. Frijoles negros, “turtle beans,” “caraota,” and “habichuela negra,” are just a few of the names for this small, shiny, sweet legume that is predominantly used in the Carribean, central Mexico, the Yucatan, and African cooking.]]></description>
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		<slash:comments>9</slash:comments>
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		<title>Coconut Milk: Filipino Shrimp, Green Beans &amp; Squash &#8211; Ginataang Sitaw Kalabasa</title>
		<link>http://forkfingerschopsticks.com/coconut-milk-filipino-shrimp-green-beans-squash-ginataang-sitaw-kalabasa/</link>
		<comments>http://forkfingerschopsticks.com/coconut-milk-filipino-shrimp-green-beans-squash-ginataang-sitaw-kalabasa/#comments</comments>
		<pubDate>Thu, 24 Feb 2011 03:51:24 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Coconut milk]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Green Beans]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Squash]]></category>
		<category><![CDATA[Filipino]]></category>
		<category><![CDATA[ginataan]]></category>
		<category><![CDATA[long beans]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=3237</guid>
		<description><![CDATA[Coconut milk is all that and then some. It is the perfect creamy addition for both sweet and savory dishes. In our house, we use coconut milk more often with spicy curries and soups. In this Filipino recipe for Ginataang Sitaw Kalabasa, shrimp, squash and green beans are simmered in coconut milk to create a luscious meal.]]></description>
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		<slash:comments>11</slash:comments>
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		<title>Apple: Moroccan Chicken Apple Stew</title>
		<link>http://forkfingerschopsticks.com/apple-moroccan-chicken-apple-stew/</link>
		<comments>http://forkfingerschopsticks.com/apple-moroccan-chicken-apple-stew/#comments</comments>
		<pubDate>Wed, 20 Oct 2010 02:52:46 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Apple]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Moroccan]]></category>
		<category><![CDATA[Soup - Stew]]></category>
		<category><![CDATA[Zucchini]]></category>
		<category><![CDATA[comfort food]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[savory apple]]></category>
		<category><![CDATA[tagine]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2842</guid>
		<description><![CDATA[Are you like the majority of Americans who only eat apples as a raw snack or in sweet dishes? If yes, you’re not alone – only a few years ago, I was the same. More recently, I’ve taken cue from other cultures that use apples in savory dishes, much like one would use a potato - apples add a tart and sweet dimension to soups, stews and salads. This Moroccan chicken apple tagine has many veggies (carrots, zucchini, and potatoes) and garbanzo beans. This is pure comfort food . . . .]]></description>
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		<slash:comments>8</slash:comments>
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		<title>Zucchini:  Lebanese Stuffed Zucchini &#8211; Kousa Mahshi</title>
		<link>http://forkfingerschopsticks.com/zucchini-lebanese-stuffed-zucchini-kousa-mahshi/</link>
		<comments>http://forkfingerschopsticks.com/zucchini-lebanese-stuffed-zucchini-kousa-mahshi/#comments</comments>
		<pubDate>Fri, 03 Sep 2010 22:43:46 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Middle Eastern]]></category>
		<category><![CDATA[Mint]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Party]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[Zucchini]]></category>
		<category><![CDATA[kousa mihshi]]></category>
		<category><![CDATA[kussa mihshi]]></category>
		<category><![CDATA[Lebanese kousa]]></category>
		<category><![CDATA[stuffed vegetable]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2715</guid>
		<description><![CDATA[Life can get hectic. Trying to keep up with the many things pulling us in different directions – family, work, commitments, community . . . A few days ago I got into my “me time” while cooking these kousa mihshi, Lebanese stuffed zucchini . . . .]]></description>
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		<slash:comments>6</slash:comments>
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