Comforting Cozy Carbs!

Cozy comforting carbs really hit the spot this time of year! A bowl of mac and cheese, soup or noodles can really help you feel like the day went great and these easy recipes are perfect to make and share :)

Four Cheese Mac and Cheese

Whether you enjoy a bowl of mac and cheese while playing Scrabble or bundled up in a blanket on a cold night, cheese plays a major role, and this large-batch recipe is no exception. Leftovers are perfect for mac and cheese balls (see variation)!

 

1 lb (450 g) dried elbow macaroni pasta       

1/4 cup (60 mL) butter           

1/4 cup (60 mL) all-purpose flour     

4 cups (1 L) milk       

1 tsp (5 mL) salt         

1/2 tsp (2 mL) pepper

2 cups  (500 mL) shredded extra-sharp (extra-old) Cheddar cheese 

1-1/2 cups (375 mL) shredded sharp (old) Cheddar cheese  

1-1/4 cups (310 mL) shredded fontina, provolone or mozzarella cheese     

1/4 cup (60 mL) grated Parmesan Cheese

 

Topping

2 cups  (500 mL) panko breadcrumbs

1/2 cup (125 mL) grated Parmesan cheese   

3 tbsp (45 mL) chopped fresh parsley           

1/3 cup (75 mL) butter, melted         

 

In a pot of boiling salted water, cook macaroni for about 8 minutes or until al dente. Drain and rinse with cold water; drain well and set aside.

 

Preheat oven to 375°F (190°C). In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in milk, salt and pepper. Cook, whisking gently, for about 10 minutes or until slightly thickened. Stir in cheeses until smooth. Stir in macaroni. (The mixture will be very saucy.) Pour into a 12-cup (3 L) rectangular or oval casserole dish.

 

Topping: In a bowl, stir together panko, cheese, parsley and butter. Sprinkle over macaroni.

 

Cover with foil and bake for about 20 minutes or until bubbly around edges. Uncover and bake for about 10 minutes or until golden. Serves 8.

 

Tip: After you add the topping, the mac and cheese can be covered with plastic wrap and refrigerated for up to 1 day. Remove plastic before baking and add 10 minutes to the baking time.

 

Variation: Mac and Cheese Balls: Use any leftovers to make these yummy bites. Shape 4 cups (1 L) cold mac and cheese into 2 tbsp (30 mL) balls. Dredge in 1/3 cup (75 mL) all-purpose flour, then dip into beaten eggs (use 2 large) and roll in 3/4 cup (175 mL) Italian-seasoned dry bread crumbs. Deep-fry in about 4 inches (10 cm) of canola oil heated to 325°F (160°C) for about 2 minutes or until golden brown. Drain on a plate lined with paper towels. Makes about 20 balls.

Singapore Noodles

Skip the takeout and make this popular Asian noodle dish at home! Look for noodles that list rice and water as the only ingredients. Serve with hot chili sauce for extra heat.

 

4 oz (125 g) dried rice vermicelli noodles     

Boiling water

1-1/2 tbsp (22 mL) curry powder      

1/2 tsp (2 mL) each salt and pepper

1/2 tsp (2 mL) granulated sugar        

1 tbsp (15 mL) soy sauce       

1 tsp (5 mL) each yellow miso and sesame oil

2 tbsp (30 mL) canola oil, divided    

3 large eggs, lightly beaten    

1 small onion, thinly sliced   

2 garlic cloves, minced          

1 medium carrot, cut into thin strips 

1 small red bell pepper, thinly sliced 

1 small green bell pepper, thinly sliced         

1 tsp (5 mL) grated fresh ginger        

1 pkg (350 g) extra-firm tofu, drained and cut into small cubes       

2 green onions, sliced

 

Place noodles in a large bowl, cover with boiling water and let stand for 3 minutes. Drain well, cut noodles into 8-inch (20 cm) lengths and set aside.

In a small bowl, combine curry powder, salt, pepper, sugar, soy sauce, miso and sesame oil; set aside.

In a wok or a very large skillet, heat 1 tbsp (15 mL) oil over high heat. Add eggs and cook for 10 seconds, then stir gently until eggs are almost set. Break eggs into small pieces, then transfer to a plate. Wipe wok clean, then heat the remaining oil over high heat. Stir-fry onion for 1 minute. Add garlic, carrot, red pepper, green pepper, ginger, tofu and sauce mixture; stir-fry for 2 minutes. Stir in noodles, eggs and green onions; stir-fry for 1 minute, tossing well so noodles are evenly coated with sauce. Serves 3.

 

Tip: This recipe works best in small batches. Make a second batch if you are feeding more than 3 people.

 

Zuppa di Riso (Rice Soup)

This is kind of like a risotto but a bit soupier. This is an adaptation of what my grandmother and mother make and a little quicker to put together but let me tell you that when you are feeling under the weather this “carb-packed” dinner really hits the spot.

 

2 tbsp (30 mL) extra virgin olive oil

1 small onion, chopped

2 cloves garlic, minced

1 carrot, finely chopped

1 stalk celery, finely chopped

1/4 tsp (1 mL) red pepper flakes

1 cup (250 mL) Arborio rice

2 Yukon Gold potatoes, peeled and diced

1 tomato, chopped (optional)

6 cups (1 L) vegetable or chicken broth

1/4 cup (50 mL) chopped fresh parsley

1 bay leaf

Pinch each salt and pepper

3 tbsp (45 mL) grated Parmesan or Romano cheese

 

In soup pot heat oil over medium heat and cook onion, garlic, carrot, celery and red pepper flakes for about 5 minutes or until softened. Add rice and stir to coat. Add stock, potatoes, tomato, if using and parsley and bay leaf; bring to boil. Reduce heat and simmer for about 15 minutes or until rice and potato are tender. Remove bay leaf and stir in salt and pepper. Sprinkle with cheese.

 

Makes 4 servings.

 

Option: If you happen to have some chopped or sliced cabbage in the fridge add it to the soup with the potatoes as it adds another dimension of flavour and texture that is yummy! All you need is about 2 cups (500 mL).