21 lines
1.3 KiB
XML
21 lines
1.3 KiB
XML
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<rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom">
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<channel>
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<title>Corn on KemoNine's Culinary Notebook</title>
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<link>https://culinary.kemonine.info/tags/corn/</link>
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<description>Recent content in Corn on KemoNine's Culinary Notebook</description>
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<generator>Hugo -- gohugo.io</generator>
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<language>en-us</language>
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<lastBuildDate>Sun, 04 Feb 2024 00:00:00 +0000</lastBuildDate><atom:link href="https://culinary.kemonine.info/tags/corn/index.xml" rel="self" type="application/rss+xml" />
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<item>
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<title>Quinoa Chili</title>
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<link>https://culinary.kemonine.info/recipes/2024/02/quinoa-chili/</link>
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<pubDate>Sun, 04 Feb 2024 00:00:00 +0000</pubDate>
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<guid>https://culinary.kemonine.info/recipes/2024/02/quinoa-chili/</guid>
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<description>Dehydrate Spread evenly onto dehydrator trays. Dry at 145F/63C for 8-10 hours. Chili is done when the beans are dry. Evenly package into 6 servings, in air-tight containers (like ziplock bags) or vacuum seal. Store in a cool, dark &amp; dry place. Rehydrate Pour dry chili into the pot; add 1 cup water per serving and stir well. Bring to a boil. Simmer, stirring occasionally, for about 20 minutes. </description>
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</rss>
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