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	<title>Boston Sports Woman &#187; recipes</title>
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	<link>https://bostonsportswoman.com</link>
	<description>Life is a Sport.  What&#039;s Yours?</description>
	<lastBuildDate>Wed, 15 Jun 2011 21:38:08 +0000</lastBuildDate>
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		<title>A Rub For Your Grub</title>
		<link>https://bostonsportswoman.com/2011/06/a-rub-for-your-grub/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=a-rub-for-your-grub</link>
		<comments>https://bostonsportswoman.com/2011/06/a-rub-for-your-grub/#comments</comments>
		<pubDate>Wed, 15 Jun 2011 00:25:52 +0000</pubDate>
		<dc:creator>TheSmallBostonKitchen</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Boston Food blogs]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[The Small Boston Kitchen]]></category>

		<guid isPermaLink="false">https://bostonsportswoman.com/?p=5412</guid>
		<description><![CDATA[To be a stand-out in the kitchen, it&#8217;s a good idea to keep a couple tricks up your sleeve that will really make your dishes pop. These &#8220;tricks&#8221; are easy to pull together and utilize items that you probably already have on hand. &#160;One such trick to stash away in your culinary&#160;arsenal&#160;kit is a couple of great recipes for rubs.&#160;A rub might not seem like it should fall into the category of &#8220;kitchen tricks&#8221; but I&#8217;d beg to differ. A rub, even in its simplest form, gives such a boost of flavor, but is often times overlooked and underestimated. Everyone...]]></description>
		<wfw:commentRss>https://bostonsportswoman.com/2011/06/a-rub-for-your-grub/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Carrot Coconut Soup</title>
		<link>https://bostonsportswoman.com/2011/06/carrot-coconut-soup/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=carrot-coconut-soup</link>
		<comments>https://bostonsportswoman.com/2011/06/carrot-coconut-soup/#comments</comments>
		<pubDate>Mon, 13 Jun 2011 02:30:52 +0000</pubDate>
		<dc:creator>Megsfoodreality</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Boston Food blogs]]></category>
		<category><![CDATA[Meg's Food Reality]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">https://bostonsportswoman.com/?p=5261</guid>
		<description><![CDATA[I made a delicious new carrot soup this morning.&#160; It was such a perfect addition to this rainy day! Carrot Coconut Soup 1 tsp. of unsalted butter&#160; or olive oil medium yellow onion, diced 6 organic carrots, diced 1/2 tsp. of powdered ginger 1/2 tsp. of cinnamon 1 tsp. of chili powder 1 can of lite coconut milk 1/2 cup of soy milk salt Heat saucepan on medium heat and add the butter. Sauté the&#160; onion for 2-3 minutes.&#160; Add spices: ginger, cinnamon and chili powder, then carrots.&#160; Stir and cook for 2 minutes. Stir in the soy milk and...]]></description>
		<wfw:commentRss>https://bostonsportswoman.com/2011/06/carrot-coconut-soup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Friday Night Dinner</title>
		<link>https://bostonsportswoman.com/2011/06/friday-night-dinner/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=friday-night-dinner</link>
		<comments>https://bostonsportswoman.com/2011/06/friday-night-dinner/#comments</comments>
		<pubDate>Sat, 11 Jun 2011 03:15:30 +0000</pubDate>
		<dc:creator>Megsfoodreality</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Boston Food blogs]]></category>
		<category><![CDATA[Meg's Food Reality]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">https://bostonsportswoman.com/?p=5182</guid>
		<description><![CDATA[It started with a tube of quinoa polenta( on sale at Whole Foods) for $2.29. Then, there was bleu cheese crumbles, Cabot extra sharp cheddar, red pepper slices &#38; peaches. I then cooked the polenta in a sauté pan with olive oil for 3 minutes on each side on medium/high heat. Then it was time to put it together &#8211; polenta slice, peach slice,&#160; pulled pork(cooked in the crockpot all afternoon on low), and bleu cheese crumbled on top with a green salad on the side! What an amazing dinner – made with a delicious collection of lean protein, whole...]]></description>
		<wfw:commentRss>https://bostonsportswoman.com/2011/06/friday-night-dinner/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Apricot-Pistachio Bars</title>
		<link>https://bostonsportswoman.com/2011/06/apricot-pistachio-bars/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=apricot-pistachio-bars</link>
		<comments>https://bostonsportswoman.com/2011/06/apricot-pistachio-bars/#comments</comments>
		<pubDate>Fri, 10 Jun 2011 20:15:32 +0000</pubDate>
		<dc:creator>Carrots n Cake</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[boston blogs]]></category>
		<category><![CDATA[Carrots N Cake]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">https://bostonsportswoman.com/?p=5174</guid>
		<description><![CDATA[Oh, how I love sweet and salty desserts! These Apricot-Pistachio Bars combine the best of both worlds in one delicious, heart-healthy bar. The chewy apricots, crunchy pistachios, and hearty oats create a texture that will keep you guessing every bite. Ingredients: 2.75 cups rolled oats 1/2 cup dried apricots, chopped 1/3 cup shelled pistachios 1/2 tsp salt 3/4 cup brown sugar, packed 1 egg 1/4 cup ground flaxseed meal 1/2 cup vanilla soy milk 1 tsp vanilla extract 1 tbsp brown rice syrup Directions: Preheat oven to 350 degrees. Spray 8″ X 8″ baking pan with non-stick cooking spray. In...]]></description>
		<wfw:commentRss>https://bostonsportswoman.com/2011/06/apricot-pistachio-bars/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>T-Bone Steak Rub</title>
		<link>https://bostonsportswoman.com/2011/06/t-bone-steak-rub/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=t-bone-steak-rub</link>
		<comments>https://bostonsportswoman.com/2011/06/t-bone-steak-rub/#comments</comments>
		<pubDate>Thu, 09 Jun 2011 03:15:39 +0000</pubDate>
		<dc:creator>PrepAheadandDineIn</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Boston Food blogs]]></category>
		<category><![CDATA[Prep Ahead and Dine In]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">https://bostonsportswoman.com/?p=5014</guid>
		<description><![CDATA[Grilling season has officially begun and our Weber is well rested and ready to put in some over time!  We actually use our grill year round but nowhere near as often as when the warmer weather hits!  We love mixing up seasonings and experimenting with dry rubs on chicken, beef and even fish.  Dry rubs pack a notable flavor punch in the form of a savory crust on the meat.  The intensity of the flavor will depend on how long the rub sits on the meat.  I like to season the meat the night before which not only saves some...]]></description>
		<wfw:commentRss>https://bostonsportswoman.com/2011/06/t-bone-steak-rub/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>First Love</title>
		<link>https://bostonsportswoman.com/2011/06/first-love/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=first-love</link>
		<comments>https://bostonsportswoman.com/2011/06/first-love/#comments</comments>
		<pubDate>Wed, 08 Jun 2011 20:15:17 +0000</pubDate>
		<dc:creator>FoodToRunFor</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[boston blogs]]></category>
		<category><![CDATA[Food to Run For]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">https://bostonsportswoman.com/?p=4994</guid>
		<description><![CDATA[Once upon a time I considered dinner sauteed spinach with store-bought tomato sauce over pasta.  It was pretty much the only thing I knew how to cook. And spinach is definitely high up there as one of my favorite green leafy vegetables.  It&#8217;s taken a back seat in recent years due to my love of kale and arugula but spinach will always be my first love. Before I cooked, I sauteed.  And I loved it.  It&#8217;s about time I cooked with spinach again.  Spinach, I&#8217;ve missed you&#8230; Recently, I made two delicious, creative and vegetarian spinach dishes that I think you...]]></description>
		<wfw:commentRss>https://bostonsportswoman.com/2011/06/first-love/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Strawberry Salad with Grilled Scallops</title>
		<link>https://bostonsportswoman.com/2011/06/strawberry-salad-with-grilled-scallops/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=strawberry-salad-with-grilled-scallops</link>
		<comments>https://bostonsportswoman.com/2011/06/strawberry-salad-with-grilled-scallops/#comments</comments>
		<pubDate>Tue, 07 Jun 2011 16:01:15 +0000</pubDate>
		<dc:creator>Travel Wine Dine</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[boston blogs]]></category>
		<category><![CDATA[dine]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[travel]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">https://bostonsportswoman.com/?p=4899</guid>
		<description><![CDATA[Strawberries, scallops, and peppery arugula all taste like summer to me. After a long winter, there is nothing I crave more than strawberries. Well, maybe heirloom tomatoes, but they don’t arrive until later in the summer, and I don’t want to rush things. Strawberries, plump and red, if you are lucky, juicy enough that they are more than a little messy to eat, are perfect on their own. We all know that they make a happy union with shortcake and cream, and who doesn’t love a strawberry cupcake? I foresee myself making all of the above, but this past weekend,...]]></description>
		<wfw:commentRss>https://bostonsportswoman.com/2011/06/strawberry-salad-with-grilled-scallops/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Profiteroles Made Easy</title>
		<link>https://bostonsportswoman.com/2011/06/profiteroles-made-easy/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=profiteroles-made-easy</link>
		<comments>https://bostonsportswoman.com/2011/06/profiteroles-made-easy/#comments</comments>
		<pubDate>Tue, 07 Jun 2011 14:15:34 +0000</pubDate>
		<dc:creator>BostonMamas</dc:creator>
				<category><![CDATA[Family]]></category>
		<category><![CDATA[boston blogs]]></category>
		<category><![CDATA[Boston Mamas]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">https://bostonsportswoman.com/?p=4893</guid>
		<description><![CDATA[A couple of months ago I discovered how remarkably easy it is to make éclairs. Today, Kate shares the how-to on the éclair&#8217;s petit cousin, the profiterole: Profiteroles are one of those show-off, special-occasion dishes that restaurants include on their menus as a way to both wow diners and remind them that restaurant cooking is different &#8212; better, fancier, more complex &#8212; than at-home cooking. I&#8217;ve always loved profiteroles, loved the production of having them served to me, loved the waterfall of chocolate sauce, and loved the perfect combo of cold ice cream and hot pastry shell (word to chefs...]]></description>
		<wfw:commentRss>https://bostonsportswoman.com/2011/06/profiteroles-made-easy/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<title>Gnocchi with Sardines, Spinach and Tomatoes</title>
		<link>https://bostonsportswoman.com/2011/06/gnocchi-with-sardines-spinach-and-tomatoes/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=gnocchi-with-sardines-spinach-and-tomatoes</link>
		<comments>https://bostonsportswoman.com/2011/06/gnocchi-with-sardines-spinach-and-tomatoes/#comments</comments>
		<pubDate>Tue, 07 Jun 2011 10:45:38 +0000</pubDate>
		<dc:creator>EatwellwithJanel</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Boston Food blogs]]></category>
		<category><![CDATA[eat well with janel]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">https://bostonsportswoman.com/?p=4872</guid>
		<description><![CDATA[Wedding countdown: less than a week! So I&#8217;m all about convenient eating. But since I want to look my best and feel my best on the big day, I&#8217;m making sure to whip up healthy meals at home. No need to be bloated with salt from restaurant meals, or spend money eating out that I&#8217;d much rather spend on a massage on our honeymoon. So this dinner was one that was whipped up in no time with some nutritional superstars: spinach and sardines. I&#8217;ve touted sardines in the past, but I&#8217;m still waiting for the day when one of my...]]></description>
		<wfw:commentRss>https://bostonsportswoman.com/2011/06/gnocchi-with-sardines-spinach-and-tomatoes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Buttermilk Cake With Strawberries And Lemon Curd</title>
		<link>https://bostonsportswoman.com/2011/06/buttermilk-cake-with-strawberries-and-lemon-curd/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=buttermilk-cake-with-strawberries-and-lemon-curd</link>
		<comments>https://bostonsportswoman.com/2011/06/buttermilk-cake-with-strawberries-and-lemon-curd/#comments</comments>
		<pubDate>Tue, 07 Jun 2011 10:45:36 +0000</pubDate>
		<dc:creator>DeliciousDishings</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Boston Food blogs]]></category>
		<category><![CDATA[Delicious Dishings]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">https://bostonsportswoman.com/?p=4871</guid>
		<description><![CDATA[Don&#8217;t you hate when a recipe just calls for 1 cup of buttermilk and you&#8217;re stuck with an open carton with tons of buttermilk left to be used up? Sometimes I use dry buttermilk to avoid this problem, but there are certain recipes that I think come out better with real buttermilk. I wish I was better about thinking ahead and picking recipes that would use up all 4 cups of buttermilk in a carton, but I admit sometimes I just focus on the particular recipe I&#8217;m making. Most of the time any leftover buttermilk works its way into pancakes...]]></description>
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