October 2018 – Resume Of A Mother

A cold night…you are just coming home from work or a long day… and you want a nice warm bowl of soup? That’s what I like to do on a Fall or Winter evening. But normally I find that I don’t have the time to whip something up on the day that I want it. So instead I make large batches of soup 4 – 6 times a year and freeze them for when I need a quick hot meal with not a lot of fuss.

Onion Soup….so simple to make and so simple to enjoy!

Here is my recipe that I make…I hope you enjoy this!

(BTW this recipe is very forgiving….so a little more of this and a little less of that, based on what you have in your pantry is fine)

Ingredients:

2 bag of onions (3 – 5 lbs)
2 containers of Beef Broth (homemade is better if you have some stashed in your freezer)
Salt and pepper to taste
½ stick of butter
2 cloves of garlic
2 tables spoons of parsley or basil (your choice)
My secret ingredient is Marmite – one heaping teaspoon
1 cup water
2 bay leaves

Directions:

Melt butter and garlic in a sauce pan
Once melted, add onions (slice onions very thin)
Add spices to onions
Sauté onions until a gold brown
Pour onion mixture into crock pot and add broth and bay leaves for 2 hours on high or on stove top on low for 2 hours.
Take out the Bay Leaves
Grab a bowl, pour in some soup, get some bread or crackers and enjoy!

Lynn A. C. Wilson – Resume of a Mother

I happened to see this recipe on “Jamerrill Stewart” YouTube channel the other day and it looked yummy so I decided to give it a try.

I wasn’t sure about making pasta in the instant pot… But she said her kids liked it so I figured why not try.

I will leave the recipe below… And pictures of each step I took. I will tell you my husband had three bowls of it, and my youngest son who is a very picky eater… came out said “this is to die for”. So I guess if you were to ask me if it was good… There is your answer!

2 pounds of macaroni

2 cans of evaporated milk

8 cups of water

Salt and pepper to taste

4 cups of cheese – of your choice
1 stick of butter

Stewed Tomatoes – optional

1. Pour 2 pounds of macaroni into the instant pot.

2. Add 8 cups of water

3. Add salt and pepper to taste

4. Close lid, set to seal, set on manual for 5 minutes.

5. As soon as it is done… Do a quick release

6. Open immediately

7. Stir in your two cans of evaporated milk, one stick of butter, and your 4 cups of cheese. Stir gently until it is all mixed together.

8. Add one can of stewed tomatoes if you like an extra yummy taste… And any extra salt and pepper you need.

9. Grab a big bowl and spoon and enjoy!

This is definitely designed for a large family meal… or if you have a small family like mine you’ll have lots of leftovers for snacks and an extra meal or two during the week.