As you know, we’ve had some pretty busy days around here. With the ups and downs that have been happening figuring out who is going to be here for supper is really a crap shoot.
We often have Kalissa’s family and often Kelli with Georgia here for meals in the evening. The same group plus the childcare kids are often here for lunch too. It’s put my cooking skills back in use. For those of you who are empty nesters, you likely know what I’m talking about. When it’s only cooking for two I’ve slacked off on cooking. Leftovers, out to eat, and or a simple meal of omelets had become the norm….no more. I’ve had to cook for more again…and that’s okay. We appreciate the help and support that the girls offer. Feeding them is the least we can do!! On the same token, we’ve tried to tighten up the budget so expensive food is out…so what’s a mom to do? Go back to the old fashion from scratch food that we all love.
Tonight it was homemade homemade French bread, vegetable beef soup, and bologna from the meat market in New Albin, IA.
Here’s the French Bread….Recipe HERE.
The bologna we like sliced and fried on the griddle.
The soup was home made and came from the Instant Pot. I still use the Instant Pot all the time. Seriously ALL THE TIME. I use it a minimum of once a day. I’ve seriously contemplated getting another I use it so much and often find myself using it, and having to immediately wash it so I can immediately use it again.
Today it was vegetable beef soup. I have soup bone so I put the into the Instant pot with a quart of water. I added spices to our liking including:
Beef Soup Base
Beef soup bone
That went into the Instant Pot for 55 minutes manual. That’s a long time but I wanted the meat all tender and I wanted it to fall apart.
While that was cooking I added a quart of cut up veggies. Whatever you have is great. I used potatoes, carrots and celery.
Once the meat was done I opened the pot, took out the meat, and added the veggies along with 3/4 cup barley.
I shredded the meat and added a little more water to make the soup as “soupy” as I wanted.
I put the lid on the Instant pot and used manual pressure for 3 minutes. I was skeptical that the barley wouldn’t be finished but it was.
I opened the pot and there was some greasiness on the top. UGH. Time to remove that. The best way I have found to do that is to add ice…lots.
The fat adheres to the ice and they I scoop it all out.
At this point I stirred the soup and realized it needed color so I opened a can of green beans and dumped it in.
Then I had the PERFECT Vegetable Beef Soup.
The upper picture is Kramer’s bowl. He doesn’t like soup the best so I strain off a lot of the water to appease him.
My bowl looked more like this….
It was a wonderful supper and the beauty of it…It is really flexible on how many the meal can serve. It turned out we only had three for supper but we easily could have had a few more. Like I said at the beginning of this post, I never know how many I’m going to be feeding.
So best news ever….I can have soup for breakfast. Oh my…I love it!!
I think reverting to some good homemade, from the heart, from scratch food is just what I need for my hands to stay busy, my mind to be occupied and my tummy to eat. With chemo patients often lose their appetite. I’m trying to keep tempting Kramer…how am I doing??