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!

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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!!

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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.

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

Enjoy!

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Epic Healing Salve

Hey guys! Don’t forget to ‘like’ me on Facebook!! I only need 100 total likes by August 11th likes to do a giveaway of 6 half gallon mason jars!!

I’ve been debating weather or not I should share this recipe. I adjusted another bloggers recipe to make mine, so its kind of from another blogger (which you should go read so you can decide which way works best for you!). But in the end, its just the most amazing salve ever so I decided you all needed to see how to make some!!

Epic Healing Salve

(Salve is pronounced sav, in case you didn’t know ….)

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This particular salve is made from the leaves of the plantain leaf. (Not the starchy banana looking fruit plant). Plantain (broad leaf or narrow leaf) can almost certainly be found in your yard or a nearby field. I used broad leaf plantain for my recipe but you could use narrow leaf plantain if that’s what you find.

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This is what the leaves look like. They are easy to identify by the thick veins that run through them in one direction and the flower stems are thick, green spikes out of the middle.

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The plant in its natural environment

This plant is really an amazing plant. You may think its a weed but its pretty awesome. Its edible (just like salad greens or cooked in a recipe in place of any greens) and medicinal. If you get stung by a bee just pick a leaf of this, chew it up and rub the poultice on the sting. It removes the stinger, stops the swelling, eases the pain and eases the itchiness.

How to make the salve-

You will need:

A mason jar loosely pack with plantain leaves* Organic Olive Oil Beeswax (Buy here) Coconut Oil (Buy here)

(*I didn’t put amounts because its how much you want to make. I used a quart jar 3/4 full of leaves and got a pint and a half of salve and half a pint of leftover infused oil. As far as beeswax and coconut oil go, use 2 tablespoons of each per 1/2 cup of oil.)

Process:

The leaves in the oil

The leaves in the oil

Add enough olive oil to your mason jar to cover your leaves (I used about 2 cups for my quart jar). Here’s where I do my own thing. Put the jar of oil in a cool, dark place. Take it out and shake it twice a day (or more) for 2 weeks. At the end of the two weeks strain the leaves out. Squeeze them in your fingers to get all of the oil out. You don’t want to waste any. Get rid of the leaves however you see fit (or save them and use them as a poultice). Put the oil in a sauce pan and melt the coconut oil ad beeswax into it over as low of heat as you can. You heat it on low heat so you don’t disrupt the nature of the beeswax.

Pour it into sterilized mason jars and let it cool. Its ready to use immediately. It lasts for a year stored in a cool, dark place.

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So what do you use it on??

Everything!!

Ok, not quite, but almost!

It stops bug bites from itching along with making them go away quicker, it helps stings, scratches, small cuts, bruises and poison ivy. It also really helps new tattoos and piercings. I recently got a new tattoo and its healing up very nicely. It was one of the most painful tattoos I’ve gotten and the salve really helps when it starts burning and itching.

Just because I mentioned it, this is the tattoo I got. It was a horrible, crappy, scratcher tattoo (just thick, black letters) that my favorite artist over at Inner Vision Body Art fixed for me =)

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Anyways, back to the salve, I’ve been rubbing it on everything. Its fantastic!!

So go make some!!

~Courtney, The Crunchy Delinquent

Wildcrafting Wednesday Featured Blogger Award

This post was shared on Thank Goodness It’s Monday, Natural Living Monday, Party Wave Wednesday, The Blog Strut and Wildcrafting Wednesday!

Garlic, Greens and Sprout Pizza with Rosemary Crust

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

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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.

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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*)

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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.

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Holy YUM!!

Enjoy!!

~Courtney, The Crunchy Delinquent

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