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	<title>EAT THIS</title>
	<link>http://www.mycookingblog.com/1-thebrynt.php</link>
	<description>Terry cuts fat &amp; carbs</description>
	<language>en</language>
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	<pubDate>Tue, 11 Apr 2006 15:22:39 +0000</pubDate>
	<managingEditor>admin@mycookingblog.com</managingEditor>
	<webMaster>admin@mycookingblog.com</webMaster>
    <item>
      <title><![CDATA[Putanesca Pasta]]></title>
      <description><![CDATA[This is a great recipe whose ingredients are usually in my pantry.  Much like the 'working girls' in Italy who, as the story goes, always kept a pot of this stuff on the stove to attract customers, or maybe just have as a late night meal for the girls themselves.]]></description>
      <link>http://www.mycookingblog.com/post/1-thebrynt/2487/Putanesca-Pasta</link>
      <pubDate>Sun,  9 Apr 2006 10:29:55 +0000</pubDate>
      <category>General</category>
      <comments>http://www.mycookingblog.com/post/1-thebrynt/2487/Putanesca-Pasta#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Boeuf Bourguignonne]]></title>
      <description><![CDATA[This is a classic bourguignonne recipe, directly from an old Gourmet cookbook.  When I make it I do take some measures to decrease the fat and it's still a melt in your mouth beef stew.  Perfect for a wintery Sunday Dinner.

Gourmet Cookbook; edited by Gourmet Magazine;
Edition 1969; volume II
(Serves 12)
]]></description>
      <link>http://www.mycookingblog.com/post/1-thebrynt/1240/Boeuf-Bourguignonne</link>
      <pubDate>Mon, 24 Oct 2005 12:04:22 +0000</pubDate>
      <category>General</category>
      <comments>http://www.mycookingblog.com/post/1-thebrynt/1240/Boeuf-Bourguignonne#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Savory Cauliflower Pie]]></title>
      <description><![CDATA[Savory Cauliflower Pie
	  	
This is a tasty	eggy cauliflower pie.  Good as a side dish.  I use multigrain whole wheat, which when toasted has a nutty flavor.  There is very little fat in this recipe, but it is a little challenging pasting the bread crumbs to the side of the pie dish with the fake butter spray.  But it's all good,,,, really good.  		

]]></description>
      <link>http://www.mycookingblog.com/post/1-thebrynt/1156/Savory-Cauliflower-Pie</link>
      <pubDate>Tue, 11 Oct 2005 18:21:44 +0000</pubDate>
      <category>General</category>
      <comments>http://www.mycookingblog.com/post/1-thebrynt/1156/Savory-Cauliflower-Pie#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Orange Bran Muffins]]></title>
      <description><![CDATA[Now don't get frightened, these aren't your hippie friend's bran muffins.  They're moist &amp; light, &amp; best of all have a great orangy nutty flavor.  Here's your bran! 

Thanks Barb for the recipe, hope you don't mind the modifications. 

]]></description>
      <link>http://www.mycookingblog.com/post/1-thebrynt/1106/Orange-Bran-Muffins</link>
      <pubDate>Sat,  8 Oct 2005 14:23:21 +0000</pubDate>
      <category>General</category>
      <comments>http://www.mycookingblog.com/post/1-thebrynt/1106/Orange-Bran-Muffins#cmt</comments>
    </item>
    <item>
      <title><![CDATA[French Onion Soup]]></title>
      <description><![CDATA[To me, the thing about onion soups is that there are recipes using tons of butter &amp; then there are recipes that poach the onions in liquid without sautéing.  I like the flavor of sautéd vegetables, but can’t afford the fat calories.  I think this recipe is a very good negotiation between the two versions.  In fact I think it’s the best darn onion soup I’ve ever had, , , except maybe for a Catalan version I had at a French Country Restaurant, , , but then I may very well be slinging a version of Catalan Onion Soup at you one of these days.

1 Heaping Tablespoon butter
1 Teaspoon Olive Oil
9 cloves garlic, thinly sliced
3-4 leeks, thinly sliced
6 shallots, thinly sliced
2 Tablespoons finely chopped summer savory
2 Tablespoons  finely chopped rosemary
2 Tablespoons finely chopped thyme
Salt &amp; Pepper
1 heaping Tablespoon whole wheat flour

Cook vegetables in butter &amp; olive oil until soft &amp; even light brown, add spices towards end, then add flour &amp; cook until thickened  &amp; browned, finally add broth to keep from over thickening.

Meanwhile in another pot,

1 bottle dry sherry
4 white onions, thinly sliced
2 red onions, thinly sliced
Up to 2 quarts vegetable, chicken, or beef broth

Bring sherry to boil, add onions, let onions cook down over medium heat.  Combine 2 mixtures, add more broth, up to 2 quarts &amp; cook uncovered to reduce broth until onions are tender &amp; broth has a deep rich taste.

Ladle soup into oven proof bowls, top with sourdough bread rounds, gruyere &amp; mozzarella cheese.  Place under broiler until light brown &amp; bubbly.















]]></description>
      <link>http://www.mycookingblog.com/post/1-thebrynt/1103/French-Onion-Soup</link>
      <pubDate>Fri,  7 Oct 2005 11:43:05 +0000</pubDate>
      <category>General</category>
      <comments>http://www.mycookingblog.com/post/1-thebrynt/1103/French-Onion-Soup#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Flavor]]></title>
      <description><![CDATA[I like to cook.  I like to eat.  I follow a low fat, low carb diet.  The goal of my recipes is to modify the fat &amp; carb content of the dishes I prepare while maintaining, &amp; even enhancing the FLAVOR.  Try some out, I promise they'll be a hit.]]></description>
      <link>http://www.mycookingblog.com/post/1-thebrynt/1101/Flavor</link>
      <pubDate>Fri,  7 Oct 2005 11:19:57 +0000</pubDate>
      <category>General</category>
      <comments>http://www.mycookingblog.com/post/1-thebrynt/1101/Flavor#cmt</comments>
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