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	<title>The Basic Cookbook &#187; Scallions</title>
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		<title>HEALTHY HEALTHY VEGGIE PITA</title>
		<link>http://www.thebasiccookbook.com/2011/04/garbanzo-pita-with-avocado-spread/</link>
		<comments>http://www.thebasiccookbook.com/2011/04/garbanzo-pita-with-avocado-spread/#comments</comments>
		<pubDate>Sat, 02 Apr 2011 11:00:04 +0000</pubDate>
		<dc:creator>Chef Volli</dc:creator>
				<category><![CDATA[Headlines]]></category>
		<category><![CDATA[OUR AMAZING VIDEO TUTORIALS ...]]></category>
		<category><![CDATA[Avocado]]></category>
		<category><![CDATA[canola oil]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[chick peas]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[pita]]></category>
		<category><![CDATA[red onion]]></category>
		<category><![CDATA[Scallions]]></category>
		<category><![CDATA[Sour Cream]]></category>
		<category><![CDATA[tortilla chips]]></category>

		<guid isPermaLink="false">http://www.thebasiccookbook.com/?p=118</guid>
		<description><![CDATA[It´s officially April - which in this household will be dedicated to our health.  My goal is to shed those six pounds that I´m still carrying around since giving birth to our daughter eight months ago.


Related posts:<ol><li><a href='http://www.thebasiccookbook.com/2011/03/smoked-salmon-fingerlings-potatoes/' rel='bookmark' title='Permanent Link: SMOKED SALMON &#038; FINGERLINGS POTATOES'>SMOKED SALMON &#038; FINGERLINGS POTATOES</a></li>
<li><a href='http://www.thebasiccookbook.com/2010/02/guacamole/' rel='bookmark' title='Permanent Link: Guacamole with Cilantro and Jalapeno'>Guacamole with Cilantro and Jalapeno</a></li>
<li><a href='http://www.thebasiccookbook.com/2010/03/fresh-scallop-ceviche/' rel='bookmark' title='Permanent Link: FRESH SCALLOP CEVICHE'>FRESH SCALLOP CEVICHE</a></li>
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		<title>EGG FRIED RICE</title>
		<link>http://www.thebasiccookbook.com/2011/03/egg-fried-rice/</link>
		<comments>http://www.thebasiccookbook.com/2011/03/egg-fried-rice/#comments</comments>
		<pubDate>Wed, 30 Mar 2011 01:11:43 +0000</pubDate>
		<dc:creator>Thora</dc:creator>
				<category><![CDATA[Headlines]]></category>
		<category><![CDATA[OUR AMAZING VIDEO TUTORIALS ...]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Peanut Oil]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Scallions]]></category>
		<category><![CDATA[Sesame Oil]]></category>

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		<description><![CDATA[I have a thing for rice! - But it took a long time coming. You see - my parents (whom I love and admire) weren´t the greatest chefs on the planet (they´ve improved a lot over the years). Back in the days there were a few taboos at my childhood home: For one we weren´t allowed to use salt. 



Related posts:<ol><li><a href='http://www.thebasiccookbook.com/2011/03/eggs-benedict-on-a-sunday-morning/' rel='bookmark' title='Permanent Link: EGGS BENEDICT ON A SUNDAY MORNING'>EGGS BENEDICT ON A SUNDAY MORNING</a></li>
<li><a href='http://www.thebasiccookbook.com/2010/02/ginger-and-miso-vinaigrette/' rel='bookmark' title='Permanent Link: Ginger and Miso Vinaigrette'>Ginger and Miso Vinaigrette</a></li>
<li><a href='http://www.thebasiccookbook.com/2010/02/arroz-con-pollo/' rel='bookmark' title='Permanent Link: Arroz con Pollo'>Arroz con Pollo</a></li>
</ol>]]></description>
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		<slash:comments>4</slash:comments>
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