Tomato Wild Rice Soup

Ahhh, fall!! My FAVORITE season!! Why?? Sweaters and soup. I love sweaters and soup. If it were more logical, I could totally live off soup. Sometimes I feel like I’m cheating on my husband with soup I love it so much.

This wonderful soup warms me to the bone and tastes fantastic!

ept04v3dql07jqv1dlax7ojjnacdrzk9

Tomato Wild Rice Soup

You will need:

1 28 oz. can organic tomatoes (whole, diced, crushed, any way!) or approx. 4 large fresh tomatoes
6 cups chicken stock (homemade would be best!)
1 large chopped organic onion
1/2 cup organic wild rice
2 tbsp. organic olive oil
3 cloves of chopped organic garlic
1 tbsp. dried organic basil
1 tbsp. dried organic parsley
2 tbsp. organic, unbleached sugar (you can leave this out if you want!)
Salt and Pepper
Optional- 1 tsp. organic crushed red pepper

Put everything except the stock, rice and the tomatoes in pot and cook it in the olive oil until the onions are withered and soft. Take the pot off the stove. If you have an immersion blender, add the tomatoes and the stock to the pot and blend it until the tomatoes are no longer chunky. If you don’t have an immersion blender, put the tomatoes (with the juice the come in) in a food processor until they are smooth then add them to the pot. Return the pot to the stove and add the rice. Bring it to a boil then reduce it to a simmer for 40-45 minutes or until the rice is cooked through and tender.

That’s it!! Its super easy and delicious =) I like it with freshly grated Parmesan and some homemade bread!!

Stay tuned for an easy, homemade deodorant recipe later this week!!

8134hn45nide8996n79yx2x2j9dujuf4

Advertisements

Creamy Garlic and Purple Cauliflower Pasta

Pre-post note- You may have noticed that I have been blogging less. I have decided to blog 1-3 times per week as opposed to daily/every other day. Its taking a lot of time away from my family and housework. And I don’t want to look up from my blog one day and see my little baby daughter is going to college and I blogged away her childhood. So I’ll just be slightly less posting =)

This is just about the most delicious pasta I’ve ever made. I ate two whole plates of it and I generally don’t eat that much.

You will need-

1 pound of pasta
(I used squid ink pasta, but you can use any you like. Squid ink pasta makes it that much better though!)
Half a large head of purple cauliflower broken into bite size pieces
(you can use white cauliflower, I just prefer the amazing flavor of purple)
5 cloves of organic garlic, chopped
2 tablespoons of organic olive oil
4 tbsp. grass fed butter
3 tbsp. organic flour
1.5 c. raw milk

Its beautiful isn't it?!

Its beautiful isn’t it?!

Cook your pasta and set it aside. Put the olive oil, garlic and cauliflower into a skillet and cook it until the cauliflower has started to cook, but is still crunchy.
Make a roux from the flour and butter. (If you don’t know how, the couscous section of this post explains it.) Add the milk to your roux and cook it on medium heat until it thickens. Add the cauliflower and garlic to the roux and get it totally covered then mix in the pasta. (Or you could pour the sauce over everything.) And that’s it!

Add a little fresh grated Parmesan and crushed red pepper.

8ptlrk9qnwi3ecuxno9u0pnokjf0w9bn

As my dad always said, ‘Yum, yum, eat em up!’

Enjoy!

8134hn45nide8996n79yx2x2j9dujuf4

Garlic, Greens and Sprout Pizza with Rosemary Crust

Mmmm, doesn’t the name just sound delicious??

8c57a992-4eed-489a-8d1b-c6c347a1361d_zps7a227c8a

I think it speaks for itself, so I’m gonna skip all the flamboyant adjectives on how yummy it is and go right to the recipe.

Garlic, Greens and Sprout Pizza with Rosemary Crust

For the crust you will need:

2 1/4 teaspoons yeast

1 teaspoon organic coconut palm sugar (Buy here)

1 cup of warm water

2 1/2 cups of organic unbleached flour (Buy here)

2 tablespoons quality organic olive oil  (Buy here)

1 teaspoon Celtic sea salt (Buy here)

2(+/-) tablespoons of dried organic rosemary (Buy here)
(The amount of rosemary you add is based on how much you like or dislike rosemary, some people really like the flavor, like me, and others only kind of like the flavor. Its very distinct, but definitely complements this pizza!)

4 tablespoons of garlic infused olive oil
(Put 4 tablespoons of olive oil and a few cloves of roughly chopped garlic in a bowl and let it rest for a few hours before you start cooking)

Non-GMO cornmeal

Coconut oil

Preheat your oven to 425 degrees. Dissolve the yeast with the sugar in warm water and let it rest for 10 minutes. Then, stir in the flour, salt and oil and let it rest for another 5 minutes. Split into 2 equal parts. Grease your cast iron skillet with coconut oil and sprinkle some cornmeal on top to keep it from sticking.

j9b7yhqm3a2ct8jjseoiov2binrvyrc1

Press the dough into the bottom of the skillet and make sure it fills the whole skillet and has started a little up the edges. Poke holes in the crust (not all the way through, just superficial holes) with a fork, brush half of the garlic olive oil on it and place it in the oven for 5-7 minutes or until it has started to cook on the outside. Pull it out and add the toppings.

For the toppings you will need:

Cheese

Precooked, organic, pastured chicken in small pieces/shreds

Uncooked alfalfa sprouts (or any sprouts you like)

Freshly cooked organic greens
(I used purple kohlrabi greens, but you can use anything you like, I also really like spinach and stinging nettle!)
(* Side note I put mine in a skillet with some coconut oil and cook them until they are totally wilted. Kohlrabi greens cooked like that with a little sea salt on top are DELICIOUS! They make a great nutritious snack*)

h02oq5uhtugo5t86re1kupeed5sx8rx1

Mmmm, toppings!!

Mmmm, toppings!!

Spread a generous amount of cheese, greens, sprouts and chicken on top and return to the oven. Cook for another 10-12 minutes, or until the cheese is melted and the crust is cooked through. Repeat with the remaining dough and toppings. This recipes makes 2 8” pizzas and serves 2 people. I like to put a little crushed red pepper and oregano on mine when I eat it.

de03a9ee-7e58-45f1-9d42-5f5aa19b85c2_zps550048c6

Holy YUM!!

Enjoy!!

~Courtney, The Crunchy Delinquent

Shared on Party Wave Wednesday and Mary’s Kitchen Real Food Challenge Linky!

Garlic Lemon Roasted Asparagus

678pnp5gzt6yqsw677i3vjqrtioxe0rx

       For this you will need:

1 bunch of fresh organic asparagus

4 cloves of organic garlic

2 tbsp. organic lemon juice

4 tbsp. coconut oil

Put the oil and garlic in a cast iron skillet and cook until the garlic is nice and brown. Then add in the lemon juice and mix it thoroughly. Once its mixed add in the asparagus, cut into thirds. I like to cook mine for 3 or 4 minutes. But you can cook it as short or as long as you like. It all depends on how crunchy/mushy you want it to be.

And that’s it! Super easy, delicious side dish!

qnn80ke1qguk7pn36mepxgfrywfxcsrz

Like what you read? Follow me on Facebook!

~Courtney, The Crunchy Delinquent