Thought #1: When dinner was over I kept thinking about those smoky steak bones and how I bet they'd make a tasty stock for a small batch of soup...
Thought #2: My ♥4 Quart Electronic Pressure Cooker♥ is without a doubt the best money I've ever spent on a kitchen toy! And if you know me, you know I love my kitchen toys:@) It produces great flavor, reduces cooking time and does not heat up the kitchen in the summer. Over the course of a year I use it at least once a week and if I actually put pen to paper, I'm confident it's much more often.
Thought #3: Don't be afraid to change recipes, use things up, mix things up, and make them your own in the kitchen! There is an amazing recipe in Food Network Magazine this month French Onion Soup With Braised Short Ribs, truly drool worthy and great inspiration!!! Well, I'm not buying short ribs but did have my rib eye stock and meat, so that's what I used and made a half batch. I also wanted to cut calories so I chose to caramelize the onions then add cooked barley (17 minutes in my pressure cooker) instead of bread and cheese. I made French Onion Beef and Barley Soup. This is a very flavorful soup and I never would have thought to caramelize the onions without seeing this recipe.
Thought #4: I know we're all feeling the $ pinch these days and think using the rib eye bones for stock is a very good example of the old-time saying "use it up, wear it out, make it do, or do without!".
Have a happy day:@)
Looks good Lynn! We should really start a monthly blog about using leftovers!
ReplyDeleteLeftovers to the "rescue" are the best--sometimes better than the actual meal.
ReplyDeleteBest,
Bonnie
this soup sounds delicious and looks lovely too.
ReplyDeleteI love to make two meals out of one or just save something for later by freezing.
Like you with the leftover steak, one day this week I bought a rotisserie chicken at the grocery. We cut off the breast meat for dinner that night with salad. For the next meal, I put the whole chicken in 2 qts of water on the stove, added half onion and stalk of celery. Cooked an hr or so till the meat was off the bone. I strained the broth good. Twice. Then got rid of skin bones, keeping the meat (had to go thru it well) which I added back to the broth. I added about 2 cups homemade leftover noodles. Thickened with some milk and corn starch. Added some sage, pepper, thyme, and tiny bit of salt as we are on low salt diets. It was very good. Tasty from the spices in the chicken. Also good for our diets. Thanks for the tips re: the steak. I'll try it sometime. WE are fans of soup at our house. All kinds.
Love it, that is what I have been trying to do, not spend money needlessly and just use everything we have. This sounds soooooooooooo good. I need to give it a try. Hugs, Marty
ReplyDeleteI have a pressure cooker, but I don't use it nearly enough. A soup like this is a good reason to bring it out of hiding and put it to work. :)
ReplyDeleteLooks good, Lynn, and how great it is to be able to make stock/make two meals out of one.
ReplyDeleteLooks great - this is the season for a good soup.
ReplyDeleteI've been debating on the pressure cooker, you're convincing me I need to make the move. I was debating between 4 qt and 6 qt. I love it when I can get two meals out of one!!!
ReplyDeleteThat soup looks so good on this stormy night we are having here. I love my pressure cooker too and can't think of a more tasty bone than the ribeye to use for soup...Yum. xo
ReplyDeleteHi Lynnie! You're just the smartest one! :)
ReplyDeleteBe a sweetie,
Shelia ;)
I adore soup and this sounds sooo good!
ReplyDeleteLynn, I was drooling over the recipe for French Onion Soup With Braised Short Ribs in FN magazine! I almost choked over the price of short ribs at the grocery store, but I was tempted. Your version looks delicious and hearty! I don't have a pressure cooker, I'll have to investigate :) Hope you cozy & warm with soup on the stove or in the cooker this weekend :)
ReplyDeleteMy doggies would disagree that this is the best use of bones :) But I do agree that we would be wise to use every bit of our food resources and making something that sounds this yummy is a win win.
ReplyDeleteOh I do love your thought process. I had a nice small pressure cooker once and LOVED it. Then one of my daughters left it on a burner at Christmas time and that was the end of it. You have reminded me how I really do need to replace it.
ReplyDeleteGreat idea and I like the thought of frugal and using leftovers! The soup looks great! hugs, Linda
ReplyDeleteYou rock for getting a grill for Christmas! You rock again for thinking about using the steak bones for a really good broth.
ReplyDeleteVelva
That was a good lesson that the rib eye taught you! I love being frugal and using up what I have. I do own a pressure cooker, but I don't use it much. I need to remedy that situation!
ReplyDeleteI grew up scared to death of the pressure cookers my mom and grandmother used. All that rattling and hissing and the thought of a pot of beans exploding onto the ceiling! LOL I know they must be so much safer and less scary, not to mention, more efficient. It's good to be frugal and innovative with our leftovers. Your dish sure looks tasty and I can see how you're enamored with your "toy." :-)
ReplyDelete