Despite the fluctuating temperatures in the east, here in the west, things are downright frosty. The cold weather makes me crave comfort food. Macaroni and cheese, ribs and baked beans, are among my favourites. The following recipes were selected for their great taste and simplicity. O.K., the baked beans are a little bit of work, but I prep them in the morning, put them in to bake and then head outside to enjoy my day.

I hope you enjoy these “One-Pot Wonders“.

Stovetop Cheddar Mac (Rachel Ray’s Recipe)

Pork Noodle Soup with Cinnamon and Anise (Gourmet)

Baked Beans (Gourmet)

Stovetop Cheddar Mac - served it last night to the kids, it’s quick and easy. The trick is to use half-and-half - don’t substitute for milk, you won’t get that rich creamy taste.

Ingredients:

• 2 cups elbow macaroni
• 2 tbsp butter
• 2 tbsp flour
• 2 cups half-and-half, warmed
• one 8 ounce bag shredded extra-sharp cheddar cheese (2 cups)
• Salt to taste

Directions

In a large saucepan of boiling water, cook the macaroni until al dente; drain in a colander. While pasta is cooking, melt butter over medium heat in a separate pan. Wisk in flour, cook for 1 minute. Gradually whisk in the warmed half-and-half and cook, whisking constantly, until the mixture is steaming hot and thick, about 4 minutes. Remove from heat and stir in cheddar until melted. Add the cooked macaroni and season with salt to taste.

Pork Noodle Soup with Cinnamon and Anise -Don’t let the title fool you, this noodle bowl is filling.

Ingredients

• 2 1/2 pounds country-style pork ribs
• 6 cups water
• 2/3 cup soy sauce
• 2/3 cup Chinese Shaoxing wine or medium-dry Sherry
• 1/4 cup packed dark brown sugar
• 1 head garlic, halved crosswise
• 3 (3-inch) cinnamon sticks
• 1 whole star anise
• 5 1/2 ounces bean thread (cellophane) noodles

Directions

Gently simmer all ingredients except noodles in a 6-quart heavy pot, covered, skimming as needed, until pork is very tender, 1 1/2 to 2 hours.

Transfer pork to a bowl. Discard bones, spices, and garlic. Coarsely shred meat. Skim fat from broth, then return meat and bring to a simmer. Rinse noodles in hot water and allow them to soak for 3 minutes in hot water, then stir into broth and simmer, uncovered, stirring occasionally, until noodles are translucent and tender, about 3 minutes. You can serve steamed broccoli, Chinese broccoli, or steamed bok choy on the side, just sprinkle a little oyster sauce on top of vegetables for added flavour instead of butter.

Baked Beans

Ingredients

• 1 lb dried navy beans (2 1/4 cups)
• 1 (1/4-lb) piece salt pork (rind discarded)
• 4 1/2 cups water
• 1 large onion, finely chopped (about 2 cups)
• 2 chopped garlic cloves
• 1/2 cup Grade B maple syrup
• 1 tablespoon dry English mustard (preferably Colman’s)
• 1 teaspoon freshly ground black pepper

Directions

Pick over and rinse 1 lb dried navy beans (2 1/4 cups). Soak in cold water to cover by 2 inches at least 8 hours. Alternatively, quick-soak beans (see cooks’ note, below). Drain.

Put oven rack in middle position and preheat oven to 350°F. Rinse and pat dry 1 (1/4-lb) piece salt pork (rind discarded), then cut into 3 pieces.

Put beans and pork in an ovenproof 3-quart heavy pot with a lid. Add 4 1/2 cups water, 1 large onion (finely chopped; about 2 cups), 2 chopped garlic cloves, 1/2 cup Grade B maple syrup, 1 tablespoon dry English mustard (preferably Colman’s), and 1 teaspoon freshly ground black pepper and stir to combine. Cover pot and bake until beans are just tender, 3 to 4 hours.

Reduce oven temperature to 325°F. Remove lid. Bake beans, stirring occasionally, until most of liquid is absorbed but beans are still saucy, 1 to 1 1/2 hours more. Remove from oven. Stir in 1 tablespoon cider vinegar and 1 teaspoon salt or more to taste.

Cooks’ notes:

• To quick-soak, put beans in a 4- to 5-quart pot and cover with cold water by 2 inches. Bring to a boil, uncovered, then boil for 2 minutes. Remove from heat and let stand, covered, 1 hour before draining.

• Baked beans keep, covered and chilled, up to 5 days.

Here’s to tasty, hot, stick-to-your-ribs cookin’

Cheers,

Julie

This entry was posted on Thursday, January 17th, 2008 at 12:20 pm and is filed under Entertaining, Food, Guests. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.