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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Turkey Tortilla Soup
by The National Turkey Federation

Turkey Tortilla SoupThe National Turkey Federation offers this quick, easy, and tasty recipe for this Mexican favorite. Inexpensive to make with easy to find ingredients, this soup can be made from start to finish in less than 15 minutes!

Puerto Vallarta - Mexico
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1 Cup onion chopped
1 Teaspoon olive oil
1 Can (4 ounces) green chilies chopped
1 Package (1.25 ounces) taco seasoning mix
1 Can (16 ounces) tomatoes, undrained
6 Cups turkey broth or reduced-sodium chicken bouillon
1 Package (10 ounces) frozen corn
2 Cups cooked turkey cut into 1/2-inch cubes
1/3 Cup fresh cilantro chopped
4 Ounces unsalted tortilla chips coarsely crumbled
1/2 Cup Monterey Jack cheese grated

In 5-quart saucepan, over medium heat, saute onion in oil 3 to 4 minutes or until translucent. Stir in chilies and taco seasoning mix; cook 1 minute. Add tomatoes, breaking up with spoon. Stir in turkey broth; bring to a boil. Add corn and turkey, reduce heat to low and simmer 5 minutes. Add cilantro.
To serve, spoon 1-1/3 cups soup in each bowl. Top each serving with 1/2 ounce tortilla pieces and 1 tablespoon cheese.

Servings: 8

Nutritional Information (per serving)
Calories 244
Protein 18 grams
Fat (33%) 9 grams
Carbohydrate 24 grams
Sodium 1053 mg
Cholesterol 33 mg

Recipe by The National Turkey Federation.