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  <title>Eden Foods - Newest Recipes</title>
  <link>http://www.edenfoods.com/recipes/</link>
  <description>Most recent recipes from Eden Foods</description>
  <language>en-us</language>
  <generator>Eden RSS Generator v0.1</generator>
  <managingEditor>webmaster@edenfoods.com</managingEditor>
  <webMaster>webmaster@edenfoods.com</webMaster>
  <item>
   <title><![CDATA[Aduki Beans with Winter Squash]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=966</link>
   <pubDate>Thu, 19 Nov 2009 12:18:01 -0500</pubDate>
   <description><![CDATA[Place all ingredients in a saucepan, cover and bring to a boil. Reduce the flame to medium-low and simmer for 15 to 20 minutes or until the squash is tender. Extra water can be added during cooking, if necessary.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=966</guid>
  </item>
  <item>
   <title><![CDATA[White Bean Chili Cornbread Pie]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=965</link>
   <pubDate>Thu, 30 Jul 2009 11:32:48 -0400</pubDate>
   <description><![CDATA[Preheat the oven to 375&deg;. Combine the chili and corn. Place in a lightly oiled 10" pie plate. Combine the dry ingredients for the cornbread topping and mix thoroughly. Combine the wet ingredients and let sit for 2 to 3 minutes. Blend the liquid ingredients with the dry ingredients, mixing thoroughly. Pour the topping evenly over the chili and corn. Bake approximately 25 minutes or until a cake tester inserted into the cornbread comes out dry. Remove and scoop out to serve.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=965</guid>
  </item>
  <item>
   <title><![CDATA[Chili with Cornbread]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=964</link>
   <pubDate>Thu, 30 Jul 2009 11:14:53 -0400</pubDate>
   <description><![CDATA[Preheat the oven to 350&deg;. Place all the cornbread dry ingredients in a mixing bowl. Add the sweet corn and onions. Mix thoroughly. Mix Edensoy, vinegar and oil together and let sit for 2 to 3 minutes. Combine the dry and liquid ingredients and mix again. Lightly oil a cast 8" to 10" cast iron skillet or an 8" x 8" baking dish. Pour the cornbread mixture into the skillet or dish. Bake for 35 minutes in the skillet or about 45 minutes in the baking dish. 

When the cornbread is almost done, heat the chili in a medium saucepan. Remove the cornbread from the oven and slice. Ladle the chili into serving bowls and serve with a slice or two of cornbread.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=964</guid>
  </item>
  <item>
   <title><![CDATA[Chili & Polenta]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=963</link>
   <pubDate>Thu, 30 Jul 2009 11:04:28 -0400</pubDate>
   <description><![CDATA[Bring water to a boil, add sea salt, and whisk in the polenta. Bring to a boil again, cover and reduce the flame to medium-low. Simmer for 10 to 15 minutes. When the polenta is almost done, heat the chili. Spoon the polenta into serving bowls, ladle the hot chili over and serve.

NOTE: 1/4 cup each of sweet corn, minced onion and minced red or green bell pepper can be cooked together with the polenta for variety.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=963</guid>
  </item>
  <item>
   <title><![CDATA[Quick & Easy Asian Pasta]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=962</link>
   <pubDate>Fri, 17 Jul 2009 11:03:18 -0400</pubDate>
   <description><![CDATA[Cook udon per package directions, drain and place in a medium size mixing bowl. Mix together the oils and shoyu in a small bowl or cup. Pour over the pasta, add green onions and toss to evenly mix. Place in a serving 
bowl. Serve garnished with gomasio.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=962</guid>
  </item>
  <item>
   <title><![CDATA[Sweet Mochi with Kinako (roasted soybean flour)]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=961</link>
   <pubDate>Thu, 18 Jun 2009 15:58:00 -0400</pubDate>
   <description><![CDATA[Dry pan toast or oven bake the mochi until it puffs up. Dip the puffed mochi in the hot syrup to evenly coat. Roll the mochi in the soybean flour to coat and serve.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=961</guid>
  </item>
  <item>
   <title><![CDATA[Sweet Mochi with Chopped Walnuts]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=960</link>
   <pubDate>Thu, 18 Jun 2009 15:47:58 -0400</pubDate>
   <description><![CDATA[Place the mochi in a dry, heated cast iron skillet or heavy stainless steel skillet, cover and cook 3 to 4 minutes on low to medium-low. Flip the mochi, cover and cook another 3 to 4 minutes or until the mochi puffs up. 

While the mochi is cooking, heat the syrup in a small pan. Place roasted nuts in a small bowl. When the mochi is done, dip it into the hot syrup, roll it in the nuts and eat while hot.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=960</guid>
  </item>
  <item>
   <title><![CDATA[Sweet Aduki Beans & Mochi]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=959</link>
   <pubDate>Thu, 18 Jun 2009 15:33:14 -0400</pubDate>
   <description><![CDATA[Place the aduki beans, syrup, raisins and shoyu in a saucepan and bring to a boil. Reduce the flame to medium-low and simmer for about 10 minutes. If liquid needs to be added, add a small amount of the reserve bean cooking liquid. When the beans are about half cooked, place the mochi on a baking sheet and bake at 350&deg; for about 5 minutes or until it puffs up. Place 4 pieces of mochi in individual bowls and spoon the sweet aduki beans over.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=959</guid>
  </item>
  <item>
   <title><![CDATA[Quick Steamed Mochi Stuffed Chinese Cabbage]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=958</link>
   <pubDate>Thu, 18 Jun 2009 15:11:38 -0400</pubDate>
   <description><![CDATA[Fold the cabbage leaves in half and place 1 piece of mochi between the fold of each. Place 1" of water in a pot and insert a steamer. Cover and bring to a boil. Place the cabbage leaf in the steamer and steam 2 to 3 minutes or until the cabbage is bright green and tender and the mochi has melted inside. Test for doneness with a fork or toothpick. Remove, slice and eat as is or with a dip sauce made of 50/50 water and shoyu.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=958</guid>
  </item>
  <item>
   <title><![CDATA[Quick One Cup Miso Soup with Mochi Dumplings]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=957</link>
   <pubDate>Thu, 18 Jun 2009 14:53:47 -0400</pubDate>
   <description><![CDATA[Slice the mochi into quarters and bake in a 350&deg; oven or toaster oven until it puffs up, about 5 to 7 minutes.

While the mochi is cooking, place the water and wakame flakes in a saucepan and bring to a boil. Reduce the flame to low and add the pureed miso. Simmer 1 to 2 minutes. Pour into a bowl and add the mochi puffs and scallions.

Variation: A teaspoon or so of crumbled Eden Bonito Flakes and a few cubes of tofu can also be added at the beginning of cooking for variety.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=957</guid>
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