Sunday, January 10, 2016
I never understood the love affair most folks have with cheese. Cheese was a food item that had very narrow confines in my diet. I would eat it on pizza, but wasnt a fan of lasagna, as it was to cheesy for me. Grill cheese sandwiches were acceptable, but putting cheese on meat sandwiches was a big NO! I ate cheese, onion, lettuce and tomato sandwiches when tomatoes were in season. Mac n' cheese was ok, as long as there were more noodles to cheese ratio.
About a month ago I began craving a soup I only ate once and wasn't all that big of a fan of, cheese broccoli soup. I have no idea why this soup became my reason for living. One day while standing with the fridge door open, hoping lunch inspiration would occur, I remembered the left over broccoli from two nights ago dinner. I had some Daiya cheddar cheeze* in the fridge for an attempt making a copycat gluten free-dairy free "cheez-its". But the crackers were put on hold as I decided to make the cheese broccoli soup.
The soup was super delicious! I made several batches until I ran out of cheeze and broccoli. And then one day I sauteed mushrooms in v-butter* and melted some cheeze and poured it over a baked potato. Then I made about one zillion servings of nachos.
I can't get enough cheeze. I'm looking at recipes that have cheeze as a major part of their ingredient list and before I'd make a "bah" sound and flip the page, now I stop and linger and decide if this would work well with my cheeze.
What the hellz is going on? Hubby thinks that my body knew that cheese was bad for it, not sure if I believe that. All I know is that a whole new food vista has opened up, and I'm excited to try every tasty bite!
*cheeze is vegan cheese
*v-butter is dairy free Earth Balance butter