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	<title>Island Chef &#187; quick &amp; easy</title>
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	<link>http://www.islandchef.ca</link>
	<description>stories, recipes &#38; advice from celebrated vancouver island &#38; gulf island chefs</description>
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		<title>nettle pistou</title>
		<link>http://www.islandchef.ca/2011/04/nettle-pistou/</link>
		<comments>http://www.islandchef.ca/2011/04/nettle-pistou/#comments</comments>
		<pubDate>Mon, 25 Apr 2011 18:37:07 +0000</pubDate>
		<dc:creator>Matt Rissling</dc:creator>
				<category><![CDATA[condiments & chutneys]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[Chef Matt Rissling]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food security]]></category>
		<category><![CDATA[local food]]></category>
		<category><![CDATA[The Marina Restaurant]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=4826</guid>
		<description><![CDATA[1/2 cup blanched nettles, well drained 1 cup olive oil (or more depening on desired consistency) 2 lemons, juice and zest 2 cloves garlic 1/4 tsp chili flakes (or to taste) salt and pepper, to taste Place nettles and garlic in to food processor or blender, and mix while slowly adding olive oil. Add lemon [...]]]></description>
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		<title>basic salsa</title>
		<link>http://www.islandchef.ca/2011/04/basic-salsa/</link>
		<comments>http://www.islandchef.ca/2011/04/basic-salsa/#comments</comments>
		<pubDate>Sun, 17 Apr 2011 01:53:31 +0000</pubDate>
		<dc:creator>Jill Thomas</dc:creator>
				<category><![CDATA[appetizers]]></category>
		<category><![CDATA[condiments & chutneys]]></category>
		<category><![CDATA[dips & party snacks]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[international]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[Jill Thomas]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[recipe salsa]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[Rock Salt Restaurant and Cafe]]></category>
		<category><![CDATA[Salsa]]></category>
		<category><![CDATA[Salt Spring Island]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=4729</guid>
		<description><![CDATA[In a bowl blend until very smooth: 1/2 large can diced tomatoes 3 cloves garlic Then add: 1 1/2 large can diced tomato 1 purple onion- peeled &#38; coarse chopped 1 Tablepsoon fresh jalapeno &#8211; minced 1/2 cup fresh coriander 1 Tablespoon fresh lime juice Blend with hand blender (turning it off and on) until [...]]]></description>
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		<title>curried lentil soup</title>
		<link>http://www.islandchef.ca/2011/04/curried-lentil-soup/</link>
		<comments>http://www.islandchef.ca/2011/04/curried-lentil-soup/#comments</comments>
		<pubDate>Sun, 17 Apr 2011 01:24:46 +0000</pubDate>
		<dc:creator>Fatima Da Silva</dc:creator>
				<category><![CDATA[chilli, soup, stew]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[international]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>
		<category><![CDATA[vegetables & legumes]]></category>
		<category><![CDATA[Bistro 161]]></category>
		<category><![CDATA[chef fatima dasilva]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=4718</guid>
		<description><![CDATA[1 large onion  (diced) 4 Tablespoons oil 3 garlic cloves roughly chopped 1 inch of ginger chopped 1 Tablespoon ground cumin 1 Tablespoon ground coriander 1 Tablespoon garam masala 1 bay leaf 2 potatoes -diced 3 carrots- diced 4 tomatoes- diced 2 cups green lentils &#8211; well rinsed 5 cups good chicken or vegetable stock [...]]]></description>
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		<title>cheese biscuits</title>
		<link>http://www.islandchef.ca/2011/03/cheese-biscuits/</link>
		<comments>http://www.islandchef.ca/2011/03/cheese-biscuits/#comments</comments>
		<pubDate>Tue, 08 Mar 2011 15:39:33 +0000</pubDate>
		<dc:creator>Jill Thomas</dc:creator>
				<category><![CDATA[baking & desserts]]></category>
		<category><![CDATA[breakfast & brunch]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>
		<category><![CDATA[quick breads]]></category>
		<category><![CDATA[biscuits]]></category>
		<category><![CDATA[cheese biscuits]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[Jill Thomas]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[Rock Salt Restaurant and Cafe]]></category>
		<category><![CDATA[Salt Spring Island]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=4571</guid>
		<description><![CDATA[We serve these biscuits with our eggs benedict at Rock Salt Restaurant as a delicious soft substitute for English muffins.  Feel free to experiment and switch up the cheese, the herbs or add additional savoury ingredients like baked yams or cooked asparagus. 2 cups flour 2 teaspoons baking powder pinch salt 1 Tablespoon fresh dill [...]]]></description>
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		<title>garam masala</title>
		<link>http://www.islandchef.ca/2011/02/garam-masala/</link>
		<comments>http://www.islandchef.ca/2011/02/garam-masala/#comments</comments>
		<pubDate>Sat, 26 Feb 2011 20:23:06 +0000</pubDate>
		<dc:creator>Heidi Fink</dc:creator>
				<category><![CDATA[condiments & chutneys]]></category>
		<category><![CDATA[international]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>
		<category><![CDATA[Chef Heidi Fink]]></category>
		<category><![CDATA[Indian Cooking]]></category>
		<category><![CDATA[Indian Food]]></category>
		<category><![CDATA[Recipe for Garam Masala]]></category>
		<category><![CDATA[South Asian Cooking]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=4503</guid>
		<description><![CDATA[Makes 6 to 8 tablespoons. 3 Tablespoons whole coriander seed 2 Tablespoons whole cumin seed 2 Tablespoons whole black peppercorn 1½ teaspoons whole cardamom seed (buy the package of seeds already out of the pods) 2 teaspoons whole cloves ¾ teaspoons ground cinnamon Heat a small skillet over medium-low heat. Add the coriander, cumin, peppercorns, cardamom [...]]]></description>
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		<title>mussels in beer, garlic &amp; chilies</title>
		<link>http://www.islandchef.ca/2011/02/mussels-in-beer-garlic-chilies/</link>
		<comments>http://www.islandchef.ca/2011/02/mussels-in-beer-garlic-chilies/#comments</comments>
		<pubDate>Mon, 21 Feb 2011 04:43:35 +0000</pubDate>
		<dc:creator>Bill Jones</dc:creator>
				<category><![CDATA[appetizers]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>
		<category><![CDATA[seafood & shellfish]]></category>
		<category><![CDATA[Bill Jones]]></category>
		<category><![CDATA[chef Bill Jones]]></category>
		<category><![CDATA[cooking mussels]]></category>
		<category><![CDATA[Deerholme Farm]]></category>
		<category><![CDATA[mussels]]></category>
		<category><![CDATA[Salt Spring Island]]></category>
		<category><![CDATA[shellfish]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=4457</guid>
		<description><![CDATA[First buy mussels that are fresh from a store that knows good seafood. Just before cooking, look over the mussels and discard any that are opened and appear to be drying out. Clean any woolly beards that are attached to the shell. Don’t do this too much in advance as it will kill the mussels. [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>tomato ragu</title>
		<link>http://www.islandchef.ca/2011/02/tomato-ragu/</link>
		<comments>http://www.islandchef.ca/2011/02/tomato-ragu/#comments</comments>
		<pubDate>Thu, 10 Feb 2011 18:56:56 +0000</pubDate>
		<dc:creator>Jill Thomas</dc:creator>
				<category><![CDATA[condiments & chutneys]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[seafood & shellfish]]></category>
		<category><![CDATA[Chef Matt Rissling]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[recipe tomato ragu]]></category>
		<category><![CDATA[sturgeon]]></category>
		<category><![CDATA[The Marina Restaurant]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=4365</guid>
		<description><![CDATA[I submitted this recipe to be used as a sauce with pan fried fresh sturgeon but it will work very well served with any white fish. 1/2 cup olive oil 2 cups pearl onion 1 fennel bulb &#8211; shaved 1/2 cup crushed garlic 1 teaspoon chili flake 4 anchovy filet 1 can tomatoes (good quality) [...]]]></description>
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