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<channel>
	<title>My Menu Blog</title>
	<atom:link href="http://www.house-of-wonder.com/menublog/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.house-of-wonder.com/menublog</link>
	<description>Breakfast &#124; Lunch &#124; Dinner * More</description>
	<lastBuildDate>Sun, 16 Jan 2011 20:33:49 +0000</lastBuildDate>
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			<item>
		<title>Cannellini Bean Concerto</title>
		<link>http://www.house-of-wonder.com/menublog/2011/01/16/cannellini-bean-concerto/</link>
		<comments>http://www.house-of-wonder.com/menublog/2011/01/16/cannellini-bean-concerto/#comments</comments>
		<pubDate>Sun, 16 Jan 2011 20:33:49 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[DINNER]]></category>
		<category><![CDATA[ENTRÉES]]></category>
		<category><![CDATA[cannellini]]></category>
		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://www.house-of-wonder.com/menublog/?p=207</guid>
		<description><![CDATA[RECIPE:
Serves 4
1 x 15 oz bag dried Cannellini Beans, cooked per instructions on the packet*
2 carrots – peeled, ¼” dice
1 white onion – finely diced
¼ cup fresh tarragon – stalks removed, leaves chopped
5 cups organic vegetable broth
1 large bunch kale – stalks removed &#038; finely chopped, leaves roughly chopped. All rinsed in cold water, drained.
2 [...]]]></description>
		<wfw:commentRss>http://www.house-of-wonder.com/menublog/2011/01/16/cannellini-bean-concerto/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Minted Wild Rice and Barley Salad</title>
		<link>http://www.house-of-wonder.com/menublog/2011/01/13/minted-wild-rice-and-barley-salad/</link>
		<comments>http://www.house-of-wonder.com/menublog/2011/01/13/minted-wild-rice-and-barley-salad/#comments</comments>
		<pubDate>Thu, 13 Jan 2011 18:13:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[DINNER]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://www.house-of-wonder.com/menublog/?p=197</guid>
		<description><![CDATA[INGREDIENTS

Nutritional Information
Calories: 144
Saturated Fat: 0g
Sodium: 105mg
Dietary Fiber: 3g
Total Fat: 3g
Carbs: 27g
Cholesterol: 0mg
Protein: 4g


4 cups water
1 cup rice, wild, rinsed and drained
1/2 cup barley
2 cupS pea pods, fresh, cut into thirds
3/4 cup raisins, golden
6 scallions (green onions)
sliced orange peel
2 teaspons orange peel
2/3 cup orange juice
2 ta blesponS oil, olive
1/2 teaspoon salt
1/4 teaspoon pepper, black ground
1/4 cup [...]]]></description>
		<wfw:commentRss>http://www.house-of-wonder.com/menublog/2011/01/13/minted-wild-rice-and-barley-salad/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Smoked Turkey Watercress Sandwich</title>
		<link>http://www.house-of-wonder.com/menublog/2010/12/08/smoked-turkey-watercress-sandwich/</link>
		<comments>http://www.house-of-wonder.com/menublog/2010/12/08/smoked-turkey-watercress-sandwich/#comments</comments>
		<pubDate>Wed, 08 Dec 2010 17:10:16 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[LUNCH]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[sandwich]]></category>

		<guid isPermaLink="false">http://www.house-of-wonder.com/menublog/?p=194</guid>
		<description><![CDATA[
1 ½ tablespoons honey
1 ½ tablespoons mustard
1 (8 ounce) French bread baguette
6 ounces thinly sliced smoked turkey breast
¼ pound Brie cheese, thinly sliced
1 cup trimed watercress
1 cup thinly sliced peeled Grany Smith apple
1/8 teaspoon freshly ground black pepper

Preheat oven to 350&#176;. Combine honey and mustard in a small bowl. Cut bread in half lengthwise; place [...]]]></description>
		<wfw:commentRss>http://www.house-of-wonder.com/menublog/2010/12/08/smoked-turkey-watercress-sandwich/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Kale Chips</title>
		<link>http://www.house-of-wonder.com/menublog/2010/06/01/kale-chips/</link>
		<comments>http://www.house-of-wonder.com/menublog/2010/06/01/kale-chips/#comments</comments>
		<pubDate>Wed, 02 Jun 2010 00:12:02 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[SNACKS]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[kale]]></category>

		<guid isPermaLink="false">http://www.house-of-wonder.com/menublog/?p=192</guid>
		<description><![CDATA[
 1 bunch kale
 1 tablespoon olive oil
 1 teaspoon seasoned salt

Directions

 Preheat an oven to 350 degrees F (175 degrees C).  Line a non insulated cookie sheet with parchment paper. 
 With a knife or kitchen shears carefully remove the  leaves from the thick stems and tear into bite size pieces. Wash [...]]]></description>
		<wfw:commentRss>http://www.house-of-wonder.com/menublog/2010/06/01/kale-chips/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sauteed Vegetables in Coconut Curry Sauce</title>
		<link>http://www.house-of-wonder.com/menublog/2009/10/25/sauteed-vegetables-in-coconut-curry-sauce/</link>
		<comments>http://www.house-of-wonder.com/menublog/2009/10/25/sauteed-vegetables-in-coconut-curry-sauce/#comments</comments>
		<pubDate>Sun, 25 Oct 2009 20:47:20 +0000</pubDate>
		<dc:creator>Mik</dc:creator>
				<category><![CDATA[DINNER]]></category>
		<category><![CDATA[ENTRÉES]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[cauliflower]]></category>
		<category><![CDATA[coconut milk]]></category>
		<category><![CDATA[dill]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[tomato]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://www.house-of-wonder.com/menublog/?p=186</guid>
		<description><![CDATA[
Olive oil
1 small onion, diced small
1 tablespoon fresh ginger, grated
1 1/2 tablespoons curry powder
1 tablespoon sugar
2 cups coconut milk
Kosher salt
Freshly ground black pepper
1 bunch medium asparagus
2 cups cauliflower, cut into small florets
1/2 cup cherry tomatoes, cut in 1/2

In a small saucepan over medium heat put 2 tablespoons oil, then add onions, ginger, curry powder, and [...]]]></description>
		<wfw:commentRss>http://www.house-of-wonder.com/menublog/2009/10/25/sauteed-vegetables-in-coconut-curry-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chicken Vindaloo</title>
		<link>http://www.house-of-wonder.com/menublog/2009/10/25/chicken-vindaloo/</link>
		<comments>http://www.house-of-wonder.com/menublog/2009/10/25/chicken-vindaloo/#comments</comments>
		<pubDate>Sun, 25 Oct 2009 16:15:43 +0000</pubDate>
		<dc:creator>Mik</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.house-of-wonder.com/menublog/?p=183</guid>
		<description><![CDATA[For the Spice Paste Mixture:
1 tsp cumin seeds
4 cardamon pods
4 cloves
2.5cm (1 inch) cinnamon stick
6 black peppercorns
1 green chili (medium heat) &#8211; chopped leaving the seeds in
2.5cm (1 inch) of fresh root ginger &#8211; chopped
4 garlic cloves &#8211; peeled
3 tbsp of freshly squeezed lemon juice
3 skinless chicken breast fillets &#8211; cut into cubes
2 tbsp of [...]]]></description>
		<wfw:commentRss>http://www.house-of-wonder.com/menublog/2009/10/25/chicken-vindaloo/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Slow-Roasted Salmon with Cabbage, Bacon, and Dill</title>
		<link>http://www.house-of-wonder.com/menublog/2009/10/25/slow-roasted-salmon-with-cabbage-bacon-and-dill/</link>
		<comments>http://www.house-of-wonder.com/menublog/2009/10/25/slow-roasted-salmon-with-cabbage-bacon-and-dill/#comments</comments>
		<pubDate>Sun, 25 Oct 2009 16:05:56 +0000</pubDate>
		<dc:creator>Mik</dc:creator>
				<category><![CDATA[bacon]]></category>
		<category><![CDATA[cabbage]]></category>
		<category><![CDATA[dill]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[salmon]]></category>

		<guid isPermaLink="false">http://www.house-of-wonder.com/menublog/?p=180</guid>
		<description><![CDATA[
Ingredients



1 head savoy cabbage (¾ head regular green cabbage can be substituted)
6 slices bacon, cut into 6 to 8 pieces each
1 onion, cut into small dice
8 ounces (1 cup) water, plus additional if needed
4 6-ounce salmon fillets, skin removed
1 teaspoon chopped fresh dill, plus additional for garnish
2 ounces (4 tablespoons) extra-virgin olive oil, plus additional [...]]]></description>
		<wfw:commentRss>http://www.house-of-wonder.com/menublog/2009/10/25/slow-roasted-salmon-with-cabbage-bacon-and-dill/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Shepherd&#8217;s Pie</title>
		<link>http://www.house-of-wonder.com/menublog/2009/10/25/shepherds-pie/</link>
		<comments>http://www.house-of-wonder.com/menublog/2009/10/25/shepherds-pie/#comments</comments>
		<pubDate>Sun, 25 Oct 2009 16:00:41 +0000</pubDate>
		<dc:creator>Mik</dc:creator>
				<category><![CDATA[DINNER]]></category>
		<category><![CDATA[ENTRÉES]]></category>
		<category><![CDATA[carrot]]></category>
		<category><![CDATA[casserole]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[chicken stock]]></category>
		<category><![CDATA[cornstarch]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[worcestershire]]></category>

		<guid isPermaLink="false">http://www.house-of-wonder.com/menublog/?p=177</guid>
		<description><![CDATA[For the potatoes:

1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk

For the meat filling:

2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons [...]]]></description>
		<wfw:commentRss>http://www.house-of-wonder.com/menublog/2009/10/25/shepherds-pie/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Parmesan chicken</title>
		<link>http://www.house-of-wonder.com/menublog/2009/10/25/parmesan-chicken/</link>
		<comments>http://www.house-of-wonder.com/menublog/2009/10/25/parmesan-chicken/#comments</comments>
		<pubDate>Sun, 25 Oct 2009 15:48:01 +0000</pubDate>
		<dc:creator>Mik</dc:creator>
				<category><![CDATA[DINNER]]></category>
		<category><![CDATA[bread crumbs]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[egg substitute]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[parmesan]]></category>

		<guid isPermaLink="false">http://www.house-of-wonder.com/menublog/?p=174</guid>
		<description><![CDATA[
2 boneless skinless chicken breasts 
1/2 a cup of plain flour
a little salt
a little freshly ground black pepper
1 large egg &#8211; beaten
1/2 a tablespoon of water
3/4 of a cup of Panko (Japanese breadcrumbs)
unsalted butter
extra virgin olive oil
 1/2 a cup of freshly grated Parmesan

I like to lighty &#8216;toast&#8217; the panko crumbs in a dry frying [...]]]></description>
		<wfw:commentRss>http://www.house-of-wonder.com/menublog/2009/10/25/parmesan-chicken/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Coq au Vin</title>
		<link>http://www.house-of-wonder.com/menublog/2009/10/25/coq-au-vin/</link>
		<comments>http://www.house-of-wonder.com/menublog/2009/10/25/coq-au-vin/#comments</comments>
		<pubDate>Sun, 25 Oct 2009 15:43:17 +0000</pubDate>
		<dc:creator>Mik</dc:creator>
				<category><![CDATA[DINNER]]></category>
		<category><![CDATA[ENTRÉES]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[bay leaves]]></category>
		<category><![CDATA[carrot]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[clove]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[noodles]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[peppercorns]]></category>
		<category><![CDATA[red wine]]></category>

		<guid isPermaLink="false">http://www.house-of-wonder.com/menublog/?p=171</guid>
		<description><![CDATA[

1 bottle (1 liter) plus 1 cup (225 ml) of red wine
1 onion, cut into a 1-inch (2.5-cm) dice
1 carrot, cut into ¼-inch (6-mm) slices
1 celery rib, cut into ½-inch (1-cm) slices
4 whole cloves
1 tbsp (14 g) whole black peppercorns
1 bouquet garni
1 whole chicken, about 3.5 lb (1.35 kg) “trimmed”–meaning guts, wing tips, and neckbone [...]]]></description>
		<wfw:commentRss>http://www.house-of-wonder.com/menublog/2009/10/25/coq-au-vin/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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