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	<description>Cook and Unwind while Sipping a Glass of Wine</description>
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		<title>unwind cooking</title>
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		<title>Crispy Zucchini Quinoa Patties</title>
		<link>http://unwindcooking.com/2013/05/14/crispy-quinoa-patties/</link>
		<comments>http://unwindcooking.com/2013/05/14/crispy-quinoa-patties/#comments</comments>
		<pubDate>Tue, 14 May 2013 15:03:12 +0000</pubDate>
		<dc:creator>Unwind Cooking</dc:creator>
				<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Californian]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Wine]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[quinoa]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://unwindcooking.com/?p=2112</guid>
		<description><![CDATA[Crispy Zucchini Quinoa Patties (top with Avocado and Caramelized Sweet Onions) This is so delicious by itself, with a salad or topped with avocado or mashed avocado with caramelized sweet onions. Try it with a side of pickles! I made 16 patties out of this recipe. 3/4 cup organic quinoa 1 medium zucchini, grated in &#8230; <a href="http://unwindcooking.com/2013/05/14/crispy-quinoa-patties/">Continue reading <span class="meta-nav">&#187;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=unwindcooking.com&#038;blog=32259432&#038;post=2112&#038;subd=unwindcooking&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>7</slash:comments>
	
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			<media:title type="html">Crispy Quinoa Patties</media:title>
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			<media:title type="html">Quinoa Patties with Mashed Avocado and Caramelized Onions</media:title>
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		<item>
		<title>Thyme Wine Mushroom Sauce Steak with Egg Noodles</title>
		<link>http://unwindcooking.com/2013/05/13/thyme-wine-mushroom-sauce-steak-with-egg-noodles/</link>
		<comments>http://unwindcooking.com/2013/05/13/thyme-wine-mushroom-sauce-steak-with-egg-noodles/#comments</comments>
		<pubDate>Mon, 13 May 2013 15:01:04 +0000</pubDate>
		<dc:creator>Unwind Cooking</dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Californian]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Steak]]></category>
		<category><![CDATA[Wine]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[steak]]></category>

		<guid isPermaLink="false">http://unwindcooking.com/?p=2105</guid>
		<description><![CDATA[Thyme Wine Mushroom Sauce Steak with Egg Noodles I&#8217;m going to make this again! What a great weeknight dinner with a glass of wine to wind down the day. 2 Tablespoon low-sodium soy sauce 1 teaspoon sugar 1/2 teaspoon pepper 1 1/4 pounds sirloin steak tips, cut int 1 1/2-inch cubes or chunks 1 teaspoon &#8230; <a href="http://unwindcooking.com/2013/05/13/thyme-wine-mushroom-sauce-steak-with-egg-noodles/">Continue reading <span class="meta-nav">&#187;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=unwindcooking.com&#038;blog=32259432&#038;post=2105&#038;subd=unwindcooking&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>5</slash:comments>
	
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			<media:title type="html">Mushroom Sauce Sirloin Steak with Egg Noodle</media:title>
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			<media:title type="html">Thyme Wine Mushroom Sauce Steak with Egg Noodles</media:title>
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			<media:title type="html">Camera 360</media:title>
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		<item>
		<title>Herbed Roast Stuffed with Feta and Spinach</title>
		<link>http://unwindcooking.com/2013/05/01/herbed-roast-stuffed-with-feta-and-spinach/</link>
		<comments>http://unwindcooking.com/2013/05/01/herbed-roast-stuffed-with-feta-and-spinach/#comments</comments>
		<pubDate>Wed, 01 May 2013 15:00:49 +0000</pubDate>
		<dc:creator>Unwind Cooking</dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[Californian]]></category>
		<category><![CDATA[Steak]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[good]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[steak]]></category>

		<guid isPermaLink="false">http://unwindcooking.com/?p=2094</guid>
		<description><![CDATA[cooking twine 1 (1 3/4 pound) beef high quality beef flank steak (or tenderloin) 1 tablespoon cracked peppercorns 2 teaspoons fresh rosemary, finely chopped, about 2 sprigs. Easily remove the rosemary from the twig by pushing them down with your fingers in the opposite direction. 2 teaspoons fresh thyme, finely chopped, about a loose fistful &#8230; <a href="http://unwindcooking.com/2013/05/01/herbed-roast-stuffed-with-feta-and-spinach/">Continue reading <span class="meta-nav">&#187;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=unwindcooking.com&#038;blog=32259432&#038;post=2094&#038;subd=unwindcooking&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://unwindcooking.com/2013/05/01/herbed-roast-stuffed-with-feta-and-spinach/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
	
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			<media:title type="html">Roast Tenderloin Stuffed with Feta and Spinach</media:title>
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			<media:title type="html">Roast Tenderloin Stuffed with Feta and Spinach</media:title>
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		<item>
		<title>Mussels with fennel and wine</title>
		<link>http://unwindcooking.com/2013/04/29/mussels-with-fennel-and-wine/</link>
		<comments>http://unwindcooking.com/2013/04/29/mussels-with-fennel-and-wine/#comments</comments>
		<pubDate>Mon, 29 Apr 2013 15:01:41 +0000</pubDate>
		<dc:creator>Unwind Cooking</dc:creator>
				<category><![CDATA[Californian]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Wine]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://unwindcooking.com/?p=2088</guid>
		<description><![CDATA[Quick, easy, super delicious! Serves 3 to 4. 3 tablespoons unsalted butter 1 large fennel bulb, coarsely chopped 1/2 teaspoon sea salt 1/4 teaspoon pepper 2 shallots, finely chopped 1 cup chicken broth 1 cup dry white wine (dry means not a sweet wine) 1/2 pound raw shrimp, deveined, tails can stay on (thaw shrimp &#8230; <a href="http://unwindcooking.com/2013/04/29/mussels-with-fennel-and-wine/">Continue reading <span class="meta-nav">&#187;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=unwindcooking.com&#038;blog=32259432&#038;post=2088&#038;subd=unwindcooking&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://unwindcooking.com/2013/04/29/mussels-with-fennel-and-wine/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
	
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			<media:title type="html">mussels with fennel and wine</media:title>
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			<media:title type="html">fennel</media:title>
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		<item>
		<title>Chinese 5 Spice Chicken with Balsamic Glazed Carrots and Shiitake Mushrooms</title>
		<link>http://unwindcooking.com/2013/04/17/chinese-5-spice-chicken-with-shiitake-mushrooms/</link>
		<comments>http://unwindcooking.com/2013/04/17/chinese-5-spice-chicken-with-shiitake-mushrooms/#comments</comments>
		<pubDate>Wed, 17 Apr 2013 15:01:10 +0000</pubDate>
		<dc:creator>Unwind Cooking</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://unwindcooking.com/?p=2068</guid>
		<description><![CDATA[I could not find 5 Spice Blend at my local grocery. So this recipe shows you how to blend the spices yourself. Cook your white rice first before you start preparing your chicken stir-fry. 5 Spice Blend (there&#8217;s actually 7 spices) 1/2 teaspoon cayenne pepper 2 whole star anise or 1 teaspoon ground star anise &#8230; <a href="http://unwindcooking.com/2013/04/17/chinese-5-spice-chicken-with-shiitake-mushrooms/">Continue reading <span class="meta-nav">&#187;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=unwindcooking.com&#038;blog=32259432&#038;post=2068&#038;subd=unwindcooking&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://unwindcooking.com/2013/04/17/chinese-5-spice-chicken-with-shiitake-mushrooms/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
	
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			<media:title type="html">Camera 360</media:title>
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			<media:title type="html">Chinese 5 Spice Chicken with Shiitake Mushrooms</media:title>
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			<media:title type="html">chopped carrots</media:title>
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		<media:content url="http://unwindcooking.files.wordpress.com/2013/04/c360_2013-03-28-21-55-18.jpg?w=300" medium="image">
			<media:title type="html">Camera 360</media:title>
		</media:content>

		<media:content url="http://unwindcooking.files.wordpress.com/2013/04/c360_2013-04-02-19-29-49.jpg?w=750" medium="image">
			<media:title type="html">carrot stir fry with balsamic glaze</media:title>
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		<item>
		<title>Brussels Sprouts with Prosciutto, Pepper and Pecorino</title>
		<link>http://unwindcooking.com/2013/04/15/brussels-sprouts-with-prosciutto-pepper-and-pecorino/</link>
		<comments>http://unwindcooking.com/2013/04/15/brussels-sprouts-with-prosciutto-pepper-and-pecorino/#comments</comments>
		<pubDate>Mon, 15 Apr 2013 15:01:15 +0000</pubDate>
		<dc:creator>Unwind Cooking</dc:creator>
				<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[stir fry]]></category>

		<guid isPermaLink="false">http://unwindcooking.com/?p=2062</guid>
		<description><![CDATA[Simple but delicious Brussels sprouts with sauteed prosciutto and onion, black pepper and grated Pecorino Romano cheese. Recipe serves 2 or 3. 8 to 10 ounces Brussels sprouts, sliced in half lenghthwise 1 Tablespoon olive oil 1/2 red onion, finely chopped 2 slices prosciutto, finely sliced 1 teaspoon cracked black pepper 2 Tablespoons freshly grated &#8230; <a href="http://unwindcooking.com/2013/04/15/brussels-sprouts-with-prosciutto-pepper-and-pecorino/">Continue reading <span class="meta-nav">&#187;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=unwindcooking.com&#038;blog=32259432&#038;post=2062&#038;subd=unwindcooking&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>3</slash:comments>
	
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			<media:title type="html">Brussels Sprouts</media:title>
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		<media:content url="http://unwindcooking.files.wordpress.com/2013/04/c360_2013-04-11-21-31-15.jpg?w=750" medium="image">
			<media:title type="html">Brussels Sprouts</media:title>
		</media:content>
	</item>
		<item>
		<title>Lemony Arugula Salad with Crispy Polenta</title>
		<link>http://unwindcooking.com/2013/04/03/arugula-salad-with-crispy-polenta/</link>
		<comments>http://unwindcooking.com/2013/04/03/arugula-salad-with-crispy-polenta/#comments</comments>
		<pubDate>Wed, 03 Apr 2013 15:03:42 +0000</pubDate>
		<dc:creator>Unwind Cooking</dc:creator>
				<category><![CDATA[Salad]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://unwindcooking.com/?p=2023</guid>
		<description><![CDATA[We have salad with our dinner almost every day. I love arugula and the addition of the crispy polenta was delightful. Serves 4 4 ounces arugula 2 Tablespoons extra virgin olive oil juice of 1/2 a lemon (about a tablespoon); for a more lemony flavor put 2 tablespoons cracked peppercorn 2 to 3 Tablespoons capers &#8230; <a href="http://unwindcooking.com/2013/04/03/arugula-salad-with-crispy-polenta/">Continue reading <span class="meta-nav">&#187;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=unwindcooking.com&#038;blog=32259432&#038;post=2023&#038;subd=unwindcooking&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>4</slash:comments>
	
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			<media:title type="html">Arugula Salad with Crispy Polenta</media:title>
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			<media:title type="html">Arugula Salad with Crispy Polenta</media:title>
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		<media:content url="http://unwindcooking.files.wordpress.com/2013/03/c360_2013-03-27-21-56-14.jpg?w=300" medium="image">
			<media:title type="html">Arugula in Wooden Bowl</media:title>
		</media:content>

		<media:content url="http://unwindcooking.files.wordpress.com/2013/03/c360_2013-03-27-22-26-50.jpg?w=300" medium="image">
			<media:title type="html">Polenta in Skillet</media:title>
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	</item>
		<item>
		<title>Country-Fried Ground Beef Steak with Gravy</title>
		<link>http://unwindcooking.com/2013/04/01/country-fried-ground-beef-steak-with-gravy/</link>
		<comments>http://unwindcooking.com/2013/04/01/country-fried-ground-beef-steak-with-gravy/#comments</comments>
		<pubDate>Mon, 01 Apr 2013 15:05:26 +0000</pubDate>
		<dc:creator>Unwind Cooking</dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[Steak]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>
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		<guid isPermaLink="false">http://unwindcooking.com/?p=1908</guid>
		<description><![CDATA[Ground beef made for a surprisingly delicious country-fried &#8220;steak&#8221;. If you can, definitely choose organic ground beef (100% grass fed). This was a hit at the dinner table! Makes 5 to 6 steaks. Buttermilk Buttermilk is used for the Beef Mixture, dredging and gravy. You&#8217;ll need 1 /12 cups (325 mL) buttermilk, divided. Crust 1 &#8230; <a href="http://unwindcooking.com/2013/04/01/country-fried-ground-beef-steak-with-gravy/">Continue reading <span class="meta-nav">&#187;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=unwindcooking.com&#038;blog=32259432&#038;post=1908&#038;subd=unwindcooking&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>Spinach Stuffed Chicken Rolled in Prosciutto</title>
		<link>http://unwindcooking.com/2013/03/27/spinach-stuffed-chicken-rolled-in-prosciutto/</link>
		<comments>http://unwindcooking.com/2013/03/27/spinach-stuffed-chicken-rolled-in-prosciutto/#comments</comments>
		<pubDate>Wed, 27 Mar 2013 15:03:21 +0000</pubDate>
		<dc:creator>Unwind Cooking</dc:creator>
				<category><![CDATA[Italian]]></category>
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		<category><![CDATA[prosciutto]]></category>
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		<guid isPermaLink="false">http://unwindcooking.com/?p=1886</guid>
		<description><![CDATA[This recipe is another delicious spinoff of my Dijon Crusted Chicken Stuffed with Spinach Saute and credit to this yummy chicken prosciutto recipe goes to http://dianeskitchentable.wordpress.com/. Preheat oven to 350° F. Spinach Saute Ingredients 2 teaspoon olive oil, divided 1/4 of a large sweet onion, finely chopped (or 1/2 of a small sweet onion, chopped) &#8230; <a href="http://unwindcooking.com/2013/03/27/spinach-stuffed-chicken-rolled-in-prosciutto/">Continue reading <span class="meta-nav">&#187;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=unwindcooking.com&#038;blog=32259432&#038;post=1886&#038;subd=unwindcooking&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>Baked Crispy Chicken with Fennel Portabella Wine Sauce</title>
		<link>http://unwindcooking.com/2013/03/25/crispy-chicken-with-fennel-portabella-wine-sauce/</link>
		<comments>http://unwindcooking.com/2013/03/25/crispy-chicken-with-fennel-portabella-wine-sauce/#comments</comments>
		<pubDate>Mon, 25 Mar 2013 15:02:37 +0000</pubDate>
		<dc:creator>Unwind Cooking</dc:creator>
				<category><![CDATA[Poultry]]></category>
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		<guid isPermaLink="false">http://unwindcooking.com/?p=1876</guid>
		<description><![CDATA[Serves 4 Baked Crispy Chicken 1 1/2 pounds chicken thighs 1/2 cup bread crumbs 1/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon fresh rosemary, finely chopped 1/4 teaspoon dried fennel seed, finely chopped 1 teaspoon dried basil 2 eggs, beaten 1 Tablespoon olive oil Preheat oven to 350°F. Season chicken with salt and pepper. In &#8230; <a href="http://unwindcooking.com/2013/03/25/crispy-chicken-with-fennel-portabella-wine-sauce/">Continue reading <span class="meta-nav">&#187;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=unwindcooking.com&#038;blog=32259432&#038;post=1876&#038;subd=unwindcooking&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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