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I love simple yummy recipes like this one. This recipe is adapted from the wonderful book,  The Art of Simple Food by Alice Waters.  I would highly recommend this book for anyone. If you are just learning to cook, this will teach you the basics of real food. If you are an experienced cook this book will re-introduce you to the joys of simple real food.

Olive oil

3 slices bacon, cut into 1/4 inch pieces

1 large onion, diced

6 medium tomatoes, peeled, seeded, and chopped, or 2- 15 oz cans whole tomatoes, drained and chopped (reserve the juice)

Salt

In a heavy pan over medium heat saute the bacon in the olive oil until the meat is nice and browned. Remove the meat and set aside.  Add the onions to the bacon/olive oil and cook until soft-about 10 minutes.  Add the tomatoes and cook about 10 minutes, adding the tomato juice if it becomes too dry. Taste for salt.

That’s it! How simple is that.  Since Thanksgiving was only 4 days ago, I still had leftover turkey, so I diced about a cup of it and tossed it in.  I served this over whole wheat pasta with some roasted Brussel’s sprouts.

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Spicy Turkey Soup

This was a great way to use up leftover turkey. This simple soup was really yummy! This recipe was adapted from Whole Foods.

1 tablespoon extra virgin olive oil
4 cloves garlic, chopped
1 1/2 cups chopped onion
1 (28-ounce) can diced tomatoes, with their liquid
4 cups broth
1 teaspoon dried oregano
1/4 teaspoon ground chipotle or cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 bay leaf
3 cups shredded cooked turkey meat (white and dark) 
1/2 cup chopped cilantro 
1 avocado, diced 
1 lime

Heat oil in a large pot over medium heat. Add garlic and onions. Cook, stirring often, 8 to 10 minutes, until onions are translucent. Stir in tomatoes, broth, oregano, ground chipotle pepper, cumin, black pepper, bay leaf and turkey. Bring to a boil, then reduce to a gentle simmer. Simmer 15 minutes to allow flavors to meld.  Turn off heat, add cilantro. Serve topped with diced avocado and squeeze of fresh lime juice.

I served this with white corn chips, roasted sweet potatoes, and a romaine salad with Mexican Lime Dressing.

Mexican Lime Dressing

2 Tbsp lime

1 Tbsp olive oil

1 Tbsp honey

1/4 tsp salt

1/8 tsp cumin

freshly ground pepper

Whisk together and mix with chopped romaine lettuce.

Sorry no pictures this time, which is too bad, this was a very pretty meal.

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