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	<title>Fork Fingers Chopsticks &#187; Chile</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>Black Beans:  Molletes &#8211; Mexican Refried Bean Open Sandwich</title>
		<link>http://forkfingerschopsticks.com/black-beans-molletes-mexican-refried-bean-open-sandwich/</link>
		<comments>http://forkfingerschopsticks.com/black-beans-molletes-mexican-refried-bean-open-sandwich/#comments</comments>
		<pubDate>Tue, 07 Jun 2011 13:40:32 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Bean]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Chile]]></category>
		<category><![CDATA[Latin American]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[black beans]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=3378</guid>
		<description><![CDATA[Molletes (pronounced mo -YEY -tes) are a simple Mexican snack made from refried black beans, melted cheese and bread.  When I lived in Mexico, these open sandwiches quickly became a favorite, especially when topped with fresh pico de gallo.
]]></description>
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		<slash:comments>16</slash:comments>
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		<title>Chicken Soup:  Easy Mexican Chicken Tortilla Soup</title>
		<link>http://forkfingerschopsticks.com/chicken-soup-easy-mexican-chicken-tortilla-soup/</link>
		<comments>http://forkfingerschopsticks.com/chicken-soup-easy-mexican-chicken-tortilla-soup/#comments</comments>
		<pubDate>Sun, 30 Jan 2011 00:36:02 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Chile]]></category>
		<category><![CDATA[Corn]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Soup - Stew]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=3208</guid>
		<description><![CDATA[I usually escape the winter blues on a beach in Mexico. The last few years it’s been in the Yucatan. During the day, when the sun is blazing we grub on fish tacos or ceviche and swig down a few cold cervezas. Once the sun has set and the coastal winds pick up, a hot bowl of soup is more inviting. A bowl of chicken tortilla soup is the perfect appetizer or main course for a soup lover like me. This smoky version is easy.]]></description>
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		<slash:comments>16</slash:comments>
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		<title>Salsa Wars &#8211; Recipes for Roasted Tomato, Beet &amp; Tomatillo Salsas</title>
		<link>http://forkfingerschopsticks.com/salsa-wars-recipes-for-roasted-tomato-beet-tomatillo-salsas/</link>
		<comments>http://forkfingerschopsticks.com/salsa-wars-recipes-for-roasted-tomato-beet-tomatillo-salsas/#comments</comments>
		<pubDate>Sun, 08 Aug 2010 22:10:48 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Beet]]></category>
		<category><![CDATA[Chile]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Condiment]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[beet salsa]]></category>
		<category><![CDATA[Denver]]></category>
		<category><![CDATA[Denver Public Library]]></category>
		<category><![CDATA[Fresh City Life event]]></category>
		<category><![CDATA[roasted tomato salsa]]></category>
		<category><![CDATA[Salsa Contest Winner]]></category>
		<category><![CDATA[tomatillo salsa]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2628</guid>
		<description><![CDATA[Over the years, I’ve become a bit of a salsa virtuoso. I point to my Mexican roots for precipitating the fondness for chile-based condiments. . . So, when I got the chance to be a judge at Salsa Wars, Denver Public Library’s salsa recipe contest, I jumped on it. The event was part of DPL’s Street Food series in July, which highlighted food from Peru, Brazil and Mexico. . . Finalist recipes included salsas made of roasted tomatoes, roasted tomatillos, roasted beets, green tomatoes, caramelized onions, and anchovies.  View recipes and pictures.]]></description>
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		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Cornmeal:  Green Chile Cheese Grits</title>
		<link>http://forkfingerschopsticks.com/cornmeal-green-chile-cheese-grits/</link>
		<comments>http://forkfingerschopsticks.com/cornmeal-green-chile-cheese-grits/#comments</comments>
		<pubDate>Fri, 28 May 2010 19:44:36 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Chile]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Cornmeal]]></category>
		<category><![CDATA[Green Chile]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Polenta]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Soul Food]]></category>
		<category><![CDATA[Southern]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[grits polenta difference]]></category>
		<category><![CDATA[origin]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2249</guid>
		<description><![CDATA[Do you call ground dried corn "grits" or "polenta?"  You’d be right if you said either one. Yes, polenta, the haute cuisine of the last two decades, is equivalent to good ol’ grits. If you’re scratching your head, it’s completely understandable. The labeling is inconsistent and I suspect regional – in the South, I’d reckon you’d find “grits” on store shelves but in northern Italy, you’d see “polenta” . . . .  
]]></description>
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		<slash:comments>13</slash:comments>
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		<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>
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		<slash:comments>10</slash:comments>
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