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	<title>Fork Fingers Chopsticks &#187; African</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:  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>
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		<title>Lentils:  Lentil &amp; Plantain Salad &#8211; Ensalada de Lentejas Y Platanos</title>
		<link>http://forkfingerschopsticks.com/lentils-lentil-plantain-salad-ensalada-de-lentejas-y-platanos/</link>
		<comments>http://forkfingerschopsticks.com/lentils-lentil-plantain-salad-ensalada-de-lentejas-y-platanos/#comments</comments>
		<pubDate>Tue, 02 Mar 2010 19:36:34 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[African]]></category>
		<category><![CDATA[Banana]]></category>
		<category><![CDATA[Bean]]></category>
		<category><![CDATA[Caribbean]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Plantain]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[Banana Lentil]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[comfort food]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[Lentil Salad]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Spanish]]></category>
		<category><![CDATA[unusual]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=1754</guid>
		<description><![CDATA[Apparently, lentils and bananas are combined more commonly than we think.

I came upon a Banana-Lentil Salad recipe while browsing Nuevo Latino: Recipes that Celebrate the New Latin-American Cuisine by Douglas Rodriguez, a James Beard award-winning chef. His salad trails back to the Spanish Canary Islands.

In Mexico, as well as in other Latin American and Caribbean countries, lentejas y platano (lentils and plantains) are frequently eaten . . . . ]]></description>
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		<slash:comments>5</slash:comments>
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		<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>
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		<slash:comments>2</slash:comments>
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		<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>
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		<slash:comments>7</slash:comments>
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