Mac and Cheese- Really simple comfort food

Now that the Summer holidays are officially over, it feels like Summer itself has decided to simultaneously disappear, at least in my part of the world. The last few rainy days have made me think of hearty stews and chunky vegetable soups, and the trusty comfort of mac and cheese.

This old recipe is at least 25 years old and I made sure I kept a copy of it from my mom's coveted recipe book before I left home. It is so simple, you'll wonder why you ever stood over a lumpy pot of bechamel sauce, trying to squash those lumps away (and hoping no one in the family notices them).

I improvised with ingredients I had in the house- I use Penne instead of macaroni, and Polish sausage instead of bacon. To make this dish lower in fat and calories, I usually use less butter and add some canola oil while frying the bacon. I sometimes add frozen peas to the mix if I don't want to cook vegetables separately. You can use a lower fat cheese, like mozzarella, in the sauce, but I recommend using at least some cheddar for the topping. Of course, you can use partly skimmed/ skimmed milk. I always leave out the eggs due to my toddler's egg allergy, but I recommend trying the eggs at least once as it adds another element of comfort to this home favourite.

Macaroni and Cheese recipe

250 g macaroni
125g rindless bacon, chopped
1 large onion, chopped
1 clove garlic, crushed
50 g butter/ margarine
50 g all-purpose flour
2 cups milk
Few drops of Tabasco sauce
1 cup grated Cheddar cheese
Salt and pepper to taste
Optional: 2 eggs, beaten

Topping
1/2 cup grated cheddar cheese, 4 Tablespoons parmesan cheese

Cook macaroni as directed, drain and set aside.
Fry bacon, garlic, and onion in heated butter for a few minutes.
Add flour and stir until blended.
Gradually add milk, stirring until mixture is smooth and boils.
Add Tabasco sauce, cheese, salt and pepper.
Stir until cheese melts.
Remove from heat and if including, stir in beaten eggs.
Add sauce to hot, cooked macaroni and stir until blended.
Turn into a greased oven-proof casserole dish and sprinkle cheese over.
Bake at 180 deg Celsius/ 350 deg F for approximately 30 minutes.

Garlic and Herb Pull Apart Bread: Simple Pleasures (but less salt, please)

For me there are some simple little things that make life more pleasurable- sunsets, crisp fresh sheets, sun-ripened peaches, nuzzling into my toddler's baby-soft skin, and hearing my girls laugh and watching them play.

When it comes to food, few things can beat experiencing a loaf of freshly baked bread: the earthy aroma of yeast, therapeutically kneading the dough to get the perfect consistency, the challenge of getting the yeasty dough to rise, and then the anticipation and waiting while it's in the oven. Then the comforting aroma, the crispy outside, and the soft fluffy warm inside- simple pleasure.

I have always tended to steer away from baking my own breads, either because I don't have enough time, or mostly because when the urge to bake hits I never have yeast in the house (or the yeast's expired). But I've been doing some studying lately and while researching a topic for an assignment, I came across this scary fact: About 80% of our salt intake in the Western world is from processed food, and bread is often a significant source of salt for many of us. What's more is that the food industry largely controls the world's salt consumption (except in a few countries where it's regulated).  Our need for salt is a learnt taste that can be unlearnt, not to say that we all need to have salt-free diets, but we can all benefit from less salt in our diets to lower our risk for developing high blood pressure, particularly if you're over 40, are African American, have diabetes, or have pre-hypertension- this alone makes up 70% of the US population.

So it came about one day (in the midst of a heatwave) that I ran out of bread with no plans to head to the shops, that I thought of making my own bread (with less salt, of course). Here's a recipe that is so easy and very versatile- you can add different garden fresh herbs, or cheeses, like feta or parmesan, or even olives and sundried tomatoes. Provided you're not tempted to eat the entire loaf, you'll be cutting down on salt too.


Garlic and Herb Pull Apart Bread


Adapted from http://www.taste.com.au and the fabulous Pastry Affair

1 1/2 cups tepid water (warmish)
2 teaspoons active dry yeast
2 tablespoons extra virgin olive oil
3 cups all-purpose flour
2 teaspoons salt
1/4 cup extra virgin olive oil (or butter)
3 garlic cloves, crushed
1 tablespoon dried mixed herbs (or 3 tablespoons fresh herbs, finely chopped)
1/4 cup finely grated Cheddar cheese

Combine water and yeast and set aside for 5 minutes in a warm, draught-free place, or until frothy.
In a large mixing bowl, combine flour, oil and salt. Make a well in the centre and combine with the yeast mixture to form a dough.
Knead the dough on a lightly floured surface for 7 to 10 minutes or until the dough is elastic.
Place the dough in an oiled bowl and cover with plastic wrap or a damp tea towel.
Set aside for about 1 1/2 hours or until doubled in size.
Combine the herbs, olive oil, and crushed garlic in a small bowl.
Punch down the dough.
Pull apart small pieces of dough, dip in the herb mixture and line the base of a standard-sized loaf pan.
Sprinkle a third of the cheese over this layer, continuing the layering process to three layers.
Cover with a tea towel and set aside for an additional 30 minutes or until dough has doubled in size.
Preheat the oven to 180 degrees C (350 deg F).
Bake for 25-30 minutes until golden and loaf sounds hollow when tapped on base.
Best eaten fresh out the oven.