Quick and Easy Fried Potatoes…. And the giveaway winner!!!

2 great things this post… Delicious fried potatoes and the giveaway winner!!

First off is the winner of the 6 half gallon Mason jars!!

Drumroll please…….

Marcia G., entry number 76- mg—-@yahoo.com!

Congratulations!! You won my first giveaway! I sent you an email, just get back to me in the next week (by September 3rd) with your mailing address and I’ll get em shipped right out to you!! Go brew some fantastic teas, or store some yummy food, or decorate your house with em!

Thanks to everyone who entered!! If you didn’t win and would like some, they are available over here on Amazon (and they are even on sale)!

Now its recipe time! It’s been like 2 weeks since I posted a recipe, I’m feeling pretty slack, but I’ve been working on my wedding… Which is in 12 days! So much to do…

Quick and Easy Fried Potatoes

You will need-

4 medium/large organic potatoes
3 tbsp. coconut oil for cooking in
1.5 tbsp. organic garlic and herb seasoning (I like this stuff best)
1 tsp. organic cilantro (dried, if you use fresh, use a little more)
1 tsp. organic oregano (dried, same thing as the cilantro)
1 tsp. sea salt
1/2 tsp. black pepper
1/2 tsp. crushed red pepper (optional, makes em spicy!)

First off slice your potatoes into thin circles, don’t peel them. As thin as you can make them. Then roughly chop them into quarters. Very roughly. I just piled them up and cut randomly. They’ll get mushed when you cook them, don’t waste time making them perfect. Pour the coconut oil in the bottom of the pan and dump all the ‘taters on top. Dump all of the seasonings on and stir them. Make sure they are all thoroughly coated in the oil and the seasonings.

Cover them and cook over medium heat for 20-25 minutes. Stirring once every 5 minutes. Not stirring them the whole time gives them a chance to get browned, and covering them makes them cook faster.

Yummm!!

If you add free range/pastured eggs, you can make them a main dish. You can also add onions at the beginning and cook them with the potatoes. And of course bacon and cheese make everything better =)

Enjoy!

~Courtney, The Crunchy Delinquent

{naturally bright red} Potato Soup!

If you recall my post from last week, I bought some little colorful potatoes. Well, I finally made them into soup!! And here’s the recipe =)

{naturally bright red} Potato Soup!!

Locally Homegrown potatoes

2 organic beets

Whatever broth you like best (I used chicken broth because I haven’t had a chance to make good bone broth yet)

Sea salt and organic pepper

1/2 organic onion

1 c. Raw milk

2 tbsp. Raw butter

2 tbsp. Your favorite flour

When I cook I don’t measure anything so this won’t be exact as it could be =)

Start off by cutting up your onion, potatoes and beets {don’t skin the potatoes or beets, so many nutrients are in the skins, if they are real dirty you could rinse them off but leave the skins on}. I had tiny potatoes so I just cut them in half and I cut the beets down to about the same size as the potatoes. If you don’t cut them into equal sizes they won’t cook at the same pace and one or the other with be super mushy or under cooked.

Just wanted to show you the inside of the purple potatoes cuz they’re so pretty =)

Put them all into a soup pot and fill it with just enough broth to cover them and sprinkle in some salt and pepper. Put on the lid and bring it to a boil.

Once its boiling turn down the heat (about medium-low, lid still on) and let them cook until the potatoes and beets are tender when you stick a fork into them. Mine took about half an hour, but my pieces were very small, if your pieces are large it will take longer to cook through. Once they’re cooked you can remove the pot from the heat.

In a separate pan melt the butter on medium-high heat. Once its melted add the flour and whisk it constantly until it starts to bubble. Once its bubbling whisk in the milk. As you whisk it will start to thicken up.

Once its the consistency of pudding, pour it into the potato/beet pot.

Stir together and that’s it!!

My picture of the final soup turned out awful =( because of the horrible lighting in my kitchen, but its a lovely, creamy red color.

Its super delicious and super pretty!

This post is linked to Party Wave Wednesday, Thank Your Body Thursday and Frugal Days, Sustainable Ways

I’m just over here ogling the Swiss Chard…

Its Friday!! That means one of my favorite local farmers markets was open today. Me and my mom went down to look at their vegetables. I had to force myself to leave before I dipped into our rent money to buy veggies and mushrooms. I finally settled on some beautiful Swiss Chard (one of the prettiest leafy veggies out there, ranging from white stems to hot pink, bright red, and bright yellow) some organic Beech mushrooms, and a mix of white, purple/blue and red potatoes. All home grown in my county. Mmmmmmmm…… So good. I can’t wait to have me some salad and colorful potato soup =) Later this week when I make my soup I’ll share my super easy recipe.

I got all of this for $9.00. One of the absolute best places to get fresh in season fruits, veggies and home made bread is your local farmers market. I know this is stressed everywhere you look, but such a surprising amount of people just don’t go or don’t buy there. Its much, much cheaper then the grocery store 90% of the time, everything is fresh and most is local. I didn’t need very much this time because my fridge is too full of veggies

<and even veggies can be over eaten>

but the selection of wonderful things there is fantastic.

Enjoy some healthy food porn =)

Aren’t natural colors SO beautiful??