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      <title>My sweet wall by Alecsander Quinn Borrelli</title>
      <link>https://padlet.com/alecsander_borrelli/r8balz3jma8a</link>
      <description>Made with panache</description>
      <language>en-us</language>
      <pubDate>2018-02-28 14:05:39 UTC</pubDate>
      <lastBuildDate>2018-02-28 15:28:59 UTC</lastBuildDate>
      <webMaster>hello@padlet.com</webMaster>
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         <title>spanish shrimp and rice</title>
         <author>alecsander_borrelli</author>
         <link>https://padlet.com/alecsander_borrelli/r8balz3jma8a/wish/236387768</link>
         <description><![CDATA[<ul><li>3 tablespoons vegetable oil</li><li>1 small onion, chopped</li><li>2 cloves garlic, chopped</li><li>1/2 teaspoon turmeric</li><li>1 medium tomato, chopped</li><li>1 small carrot, diced</li><li>1/2 red bell pepper, diced</li><li>Kosher salt and freshly ground pepper</li><li>1 pound large shrimp, peeled and deveined&nbsp;</li><li>1 1/2 cups converted white rice</li><li>1 tablespoon chopped fresh parsley</li><li>1/2 cup frozen peas, thawed</li><li>Hot sauce, for serving (optional)</li></ul><div><br></div>]]></description>
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         <pubDate>2018-02-28 14:06:55 UTC</pubDate>
         <guid>https://padlet.com/alecsander_borrelli/r8balz3jma8a/wish/236387768</guid>
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         <title>Chorizo-potato stew</title>
         <author>alecsander_borrelli</author>
         <link>https://padlet.com/alecsander_borrelli/r8balz3jma8a/wish/236447526</link>
         <description><![CDATA[<ul><li>3 tablespoons extra-virgin olive oil, plus more for drizzling</li><li>1 onion, chopped</li><li>Kosher salt</li><li>3 fully cooked chorizo sausages (about 8 ounces), sliced 1/2 inch thick</li><li>3 cloves garlic, minced</li><li>3 russet potatoes, peeled and cut into 1-inch chunks</li><li>Freshly ground pepper</li><li>4 cups low-sodium chicken broth</li><li>2 bay leaves</li><li>1 teaspoon smoked Spanish paprika</li><li>1 small bunch Swiss chard, stems removed, leaves chopped (about 6 cups)</li><li>Chopped fresh parsley, for topping</li><li>Toasted crusty bread, for serving</li></ul><div><br></div>]]></description>
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         <pubDate>2018-02-28 15:24:55 UTC</pubDate>
         <guid>https://padlet.com/alecsander_borrelli/r8balz3jma8a/wish/236447526</guid>
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         <title>spanish turkey meatball stew</title>
         <author>alecsander_borrelli</author>
         <link>https://padlet.com/alecsander_borrelli/r8balz3jma8a/wish/236448665</link>
         <description><![CDATA[<ul><li>2 tablespoons extra-virgin olive oil</li><li>1 large onion, chopped</li><li>5 cloves garlic, minced</li><li>Kosher salt</li><li>1 teaspoon smoked paprika</li><li>1 cup sliced small carrots</li><li>2 14-ounce cans low-sodium diced fire-roasted tomatoes</li><li>2 cups low-sodium chicken broth</li><li>1 15-ounce can chickpeas, drained and rinsed</li><li>1 1/4 pounds lean ground turkey</li><li>3/4 cup loosely packed fresh parsley (about 1 bunch), chopped, plus more for topping</li><li>Freshly ground pepper</li></ul><div><br></div>]]></description>
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         <pubDate>2018-02-28 15:26:29 UTC</pubDate>
         <guid>https://padlet.com/alecsander_borrelli/r8balz3jma8a/wish/236448665</guid>
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         <title>spicy baked chickpeas</title>
         <author>alecsander_borrelli</author>
         <link>https://padlet.com/alecsander_borrelli/r8balz3jma8a/wish/236449417</link>
         <description><![CDATA[<ul><li>2 (15-ounce) cans chickpeas</li><li>2 tablespoons olive oil</li><li>1 teaspoon Spanish smoked paprika</li><li>1 teaspoon ground cumin</li><li>Pinch cayenne pepper, or to taste</li><li>Kosher salt</li></ul><div><br></div>]]></description>
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         <pubDate>2018-02-28 15:27:29 UTC</pubDate>
         <guid>https://padlet.com/alecsander_borrelli/r8balz3jma8a/wish/236449417</guid>
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         <title>smoky&#39;s spanish hunter&#39;s chicken</title>
         <author>alecsander_borrelli</author>
         <link>https://padlet.com/alecsander_borrelli/r8balz3jma8a/wish/236449862</link>
         <description><![CDATA[<ul><li>3 cups Parmigiano and Herb-Fortified Stock, recipe follows</li><li>6 Roasted Tomatoes, recipe follows</li><li>2 large red bell peppers</li><li>2 pounds boneless, skinless chicken thighs, trimmed of all fat and skin (8 to 10 pieces)</li><li>Salt and freshly ground black pepper</li><li>3 tablespoons extra-virgin olive oil</li><li>1/2 pound cremini mushrooms or 3 medium portabella caps, thinly sliced</li><li>2 medium sweet onions, thinly sliced</li><li>3 to 4 cloves garlic, chopped or sliced</li><li>1/4 cup dry sherry or 1/2 cup dry wine, white or red</li><li>1 1/2 teaspoons smoked sweet paprika</li><li>A couple pinches saffron (20 to 24 threads)</li><li>1 cup quick-cooking polenta</li><li>A handful freshly grated Manchego cheese</li><li>A handful fresh flat leaf parsley, chopped</li></ul><div>Parmigiano and Herb-Fortified Stock<br><br></div><ul><li>1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up</li><li>Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied</li><li>1 onion, quartered</li><li>2 ribs celery, sliced on angle</li><li>2 carrots, sliced on angle</li><li>Peeled rind of 1 lemon</li><li>2 fresh bay leaves</li><li>4 cups chicken stock</li><li>12 cups (3 quarts) water</li></ul><div>Roasted Tomatoes<br><br></div><ul><li>24 ripe organic vine tomatoes or large plum tomatoes</li><li>Several cloves garlic, crushed</li><li>Extra-virgin olive oil, for liberal drizzling</li></ul><div><br></div>]]></description>
         <enclosure url="" />
         <pubDate>2018-02-28 15:28:02 UTC</pubDate>
         <guid>https://padlet.com/alecsander_borrelli/r8balz3jma8a/wish/236449862</guid>
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