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	<title>Chronicles of a Curious Cook</title>
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	<link>http://www.chroniclesofacuriouscook.com</link>
	<description>Exploring recipes from around the world -- and right next door</description>
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		<title>Steak Au Poivre from Jacques and Julia</title>
		<link>http://www.chroniclesofacuriouscook.com/2010/09/steak-au-poivre-from-jacques-and-julia/</link>
		<comments>http://www.chroniclesofacuriouscook.com/2010/09/steak-au-poivre-from-jacques-and-julia/#comments</comments>
		<pubDate>Mon, 20 Sep 2010 20:26:01 +0000</pubDate>
		<dc:creator>Ellen</dc:creator>
				<category><![CDATA[Steak]]></category>
		<category><![CDATA[jacque pepin]]></category>
		<category><![CDATA[julia child]]></category>

		<guid isPermaLink="false">http://www.chroniclesofacuriouscook.com/?p=3184</guid>
		<description><![CDATA[This was not only delicious but the first time I have started a fire in my kitchen! But I&#8217;m getting head of myself. Making the sauce (and the flame) is the last step! Take a couple of tender steaks, whichever is your favorite. Jacques Pepin and Julia Child suggested a  loin strip steak. I used [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Peach Vinegar</title>
		<link>http://www.chroniclesofacuriouscook.com/2010/09/peach-vinegar-2/</link>
		<comments>http://www.chroniclesofacuriouscook.com/2010/09/peach-vinegar-2/#comments</comments>
		<pubDate>Mon, 13 Sep 2010 17:35:58 +0000</pubDate>
		<dc:creator>Ellen</dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[leftovers]]></category>
		<category><![CDATA[Make your own]]></category>

		<guid isPermaLink="false">http://www.chroniclesofacuriouscook.com/?p=3178</guid>
		<description><![CDATA[Yesterday I made a peach crisp with some of the Indian Blood peaches from our tree.  I remembered using the pits and peels a few years ago to make peach vinegar and decided to try it again.  It&#8217;s deceptively simple but I wish I&#8217;d had more peelings and pits.  Just tie together the pits and [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Melon Salad with a Kick</title>
		<link>http://www.chroniclesofacuriouscook.com/2010/08/melon-salad-with-a-kick/</link>
		<comments>http://www.chroniclesofacuriouscook.com/2010/08/melon-salad-with-a-kick/#comments</comments>
		<pubDate>Thu, 05 Aug 2010 17:24:43 +0000</pubDate>
		<dc:creator>Ellen</dc:creator>
				<category><![CDATA[fruit]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[Thai]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://www.chroniclesofacuriouscook.com/?p=3173</guid>
		<description><![CDATA[This came from Raising the Salad Bar: Beyond Leafy Greens&#8211;Inventive Salads with Beans, Whole Grains, Pasta, Chicken, and More, although she suggested 3 melons: honeydew, cantaloupe and watermelon. I used two for simplicity. watermelon, cut in chunks cantaloupe, cut in chunks lime juice salt a pinch of cayenne pepper Put the melon in a bowl [...]]]></description>
		<wfw:commentRss>http://www.chroniclesofacuriouscook.com/2010/08/melon-salad-with-a-kick/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Easy Appetizer with Boboli and Store-Bought Artichoke Dip</title>
		<link>http://www.chroniclesofacuriouscook.com/2010/08/easy-appetizer-with-boboli-and-store-bought-artichoke-dip/</link>
		<comments>http://www.chroniclesofacuriouscook.com/2010/08/easy-appetizer-with-boboli-and-store-bought-artichoke-dip/#comments</comments>
		<pubDate>Thu, 05 Aug 2010 17:19:39 +0000</pubDate>
		<dc:creator>Ellen</dc:creator>
				<category><![CDATA[appetizers]]></category>

		<guid isPermaLink="false">http://www.chroniclesofacuriouscook.com/?p=3169</guid>
		<description><![CDATA[The lady who hosted my niece&#8217;s bridal shower made this a few weeks ago and when I thought about an easy appetizer for my book club meeting last night I decided this was perfect! Artichoke jalapeno dip (from Costco) Boboli crust grated Parmesan cheese Spread the Boboli crust with the dip and top with some [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cucumber Salad</title>
		<link>http://www.chroniclesofacuriouscook.com/2010/08/cucumber-salad/</link>
		<comments>http://www.chroniclesofacuriouscook.com/2010/08/cucumber-salad/#comments</comments>
		<pubDate>Thu, 05 Aug 2010 17:12:04 +0000</pubDate>
		<dc:creator>Ellen</dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://www.chroniclesofacuriouscook.com/?p=3164</guid>
		<description><![CDATA[This cucumber salad recipe is easy and delicious.  The vinegar is not overpowering and the sweet/sour combination works well. 2-3 cucumbers, peeled and thinly sliced 1/2 cup green or red peppers, chopped (optional) 1/2 cup sliced onions 1 cup water 1/4 cup vinegar 2 tsp salt 3 Tbs sugar Mix the cucumbers, green peppers and [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Grilled Vegetable Kabobs</title>
		<link>http://www.chroniclesofacuriouscook.com/2010/06/grilled-vegetable-kabobs/</link>
		<comments>http://www.chroniclesofacuriouscook.com/2010/06/grilled-vegetable-kabobs/#comments</comments>
		<pubDate>Wed, 30 Jun 2010 20:20:31 +0000</pubDate>
		<dc:creator>Ellen</dc:creator>
				<category><![CDATA[barbecue]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://www.chroniclesofacuriouscook.com/?p=3124</guid>
		<description><![CDATA[If you&#8217;re grilling, try cutting up whatever vegetables you have around and putting them on a skewer to grill.  I like to marinate them in a bit of Italian dressing or homemade vinaigrette, whatever I have around, but you could skip that step, too. Cut up whatever vegetables you like. My favorites include: zucchini, yellow [...]]]></description>
		<wfw:commentRss>http://www.chroniclesofacuriouscook.com/2010/06/grilled-vegetable-kabobs/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fried Peppers and Onions</title>
		<link>http://www.chroniclesofacuriouscook.com/2010/06/fried-peppers-and-onions/</link>
		<comments>http://www.chroniclesofacuriouscook.com/2010/06/fried-peppers-and-onions/#comments</comments>
		<pubDate>Wed, 30 Jun 2010 17:40:31 +0000</pubDate>
		<dc:creator>Ellen</dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[lunch]]></category>
		<category><![CDATA[sandwiches]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://www.chroniclesofacuriouscook.com/?p=3159</guid>
		<description><![CDATA[I use this same basic recipe for fried peppers and onions for many different kinds of dishes.   They are fantastic as part of a taco or burrito, of course.  They also go great on a sausage or meatball sandwich.  They make a lovely side dish just as they are, as well.  You can use a [...]]]></description>
		<wfw:commentRss>http://www.chroniclesofacuriouscook.com/2010/06/fried-peppers-and-onions/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roast Sticky Chicken for Chicken Tacos</title>
		<link>http://www.chroniclesofacuriouscook.com/2010/06/roast-sticky-chicken-for-chicken-tacos/</link>
		<comments>http://www.chroniclesofacuriouscook.com/2010/06/roast-sticky-chicken-for-chicken-tacos/#comments</comments>
		<pubDate>Mon, 28 Jun 2010 22:35:52 +0000</pubDate>
		<dc:creator>Ellen</dc:creator>
				<category><![CDATA[dinner]]></category>
		<category><![CDATA[holidays and entertaining]]></category>
		<category><![CDATA[whole chicken]]></category>

		<guid isPermaLink="false">http://www.chroniclesofacuriouscook.com/?p=3152</guid>
		<description><![CDATA[Rub on a fantastic spice mix, then slow roast your chicken to perfection.  The original recipe for this &#8220;Sticky Chicken&#8221; calls for cooking it 5 hours at 225. I upped the temperature to 300 because I was a bit &#8220;short&#8221; on time and cooked it about 3.5 hours.   You can go follow the link for [...]]]></description>
		<wfw:commentRss>http://www.chroniclesofacuriouscook.com/2010/06/roast-sticky-chicken-for-chicken-tacos/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Grind Your Own Meat: My First Home-Ground Beef for Hamburgers</title>
		<link>http://www.chroniclesofacuriouscook.com/2010/06/grind-your-own-meat-my-first-home-ground-beef-for-hamburgers/</link>
		<comments>http://www.chroniclesofacuriouscook.com/2010/06/grind-your-own-meat-my-first-home-ground-beef-for-hamburgers/#comments</comments>
		<pubDate>Mon, 28 Jun 2010 21:52:24 +0000</pubDate>
		<dc:creator>Ellen</dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[ground beef]]></category>
		<category><![CDATA[how to]]></category>
		<category><![CDATA[make ahead]]></category>
		<category><![CDATA[Make your own]]></category>

		<guid isPermaLink="false">http://www.chroniclesofacuriouscook.com/?p=3147</guid>
		<description><![CDATA[Thanks to KitchenAid FGA Food Grinder Attachment for Stand Mixers, which I&#8217;ve rarely, if ever, used before, I ground up a two-pound blade steak last night for hamburgers. (Froze 1 pound for later use.) You have to cut the meat up into 1&#8243; cubes or long thinner strips. This is probably a bit easier to [...]]]></description>
		<wfw:commentRss>http://www.chroniclesofacuriouscook.com/2010/06/grind-your-own-meat-my-first-home-ground-beef-for-hamburgers/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Quinoa Salad</title>
		<link>http://www.chroniclesofacuriouscook.com/2010/06/quinoa-salad/</link>
		<comments>http://www.chroniclesofacuriouscook.com/2010/06/quinoa-salad/#comments</comments>
		<pubDate>Mon, 28 Jun 2010 21:40:17 +0000</pubDate>
		<dc:creator>Ellen</dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[book reviews]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[make ahead]]></category>
		<category><![CDATA[Quinoa]]></category>
		<category><![CDATA[salad]]></category>

		<guid isPermaLink="false">http://www.chroniclesofacuriouscook.com/?p=3144</guid>
		<description><![CDATA[My niece got me inspired to try quinoa again. I was not too crazy about plain as a side dish, but dressed up with some veggies and a Dijon vinaigrette it was really good!  I cooked the quinoa in my rice cooker on the regular rice setting, then let it cool. 1 cup quinoa 1/4 [...]]]></description>
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		<slash:comments>0</slash:comments>
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