Summer says vacation, summer says beach, summer says pimento cheese.
On my yearly vacation to the beach (before IC) there was always a large container of pimento cheese in the fridge. You would come in from the beach, take out some bread, snag the pimento cheese, make a sandwich, grab some chips, and head back out to the beach. Its just what you did, no questions asked.
Last year's beach trip was right after being diagnosed. I missed my pimento cheese, but I was in SO much pain that I went without anything that was a risk just to feel better. This year, I feel like I am journeying through happily living with IC, learning day by day how to make great IC-safe food. So, here I was at the beach, dying for some pimento cheese. (Well, not really. If I would have eaten some of that peppery, seasoned, sharp cheddar, and mayo, I would have been dying. Thank you, IC. But I digress.) So, here I was on a beach break at the heat of the day just wanting some of that creamy, cheesy, summery perfection. And I had it! The day before I had played in the kitchen for a while and came up with this recipe. I'm happy to report that it had my screaming, jumping up and down, smiling in excitement and wonder. It was like seeing a long-lost friend! (clearly, I am a foodie. Geeze.) Anyways. I also need to say that my family also loved it. A winner all around!
Nothing says southern summer like Pimento Cheese. Enjoy it on a sandwich, atop a burger, on a cracker, whatever your preference, this version of IC-safe pimento cheese will quench your craving, and, if you are anything like me, it'll make your day.
4 cups fresh grated mild cheddar cheese
6 oz. cream cheese, softened (make sure to get the blocks, the containers sometimes contain unsafe preservatives)
1/2 cup cottage cheese
*1 roasted red pepper and juice, peeled, seeds removed, chopped
1/4 tsp garlic powder
**1/4 tsp onion powder
1/4 tsp salt
**1/8 tsp pepper
* onion powder and pepper are "foods worth trying" on the IC Diet list- they should be fine in this small amount, but know your limits and try a small amount first if you are unsure!
** Red Peppers are a completely safe food, don't worry the stars are for another reason! This is my method for roasting and preparing them. I roast my peppers in the oven at 450 for 30 minutes turning them once in the middle of cooking. Cool them in a paper bag after removing them from the oven- this allows them to steam and the skins to peel off super easily. Before peeling, poke a little hole in the bottom of the pepper and squeeze it over the bowl to save the juice from the pepper, this keeps the seeds from getting mixed in the juice. Then peel, remove the seeds, and chop. This can be a time consuming process but its completely worth it.
Last note, I promise. Pimentos are not listed on the IC-diet list, but being that they are a mild, sweet pepper, they are likely safe. If you can find fresh pimentos, try them and see how things turn out, I know I will. Unfortunately, my spastic "I want to make pimento cheese" self could not find them at the farmers market at the beach. However, you might have luck at your local farmers market. The jarred pimentos that I found all contained citric acid, which my IC cannot handle. The roasted red peppers make quite an amazing substitute in my opinion, though!
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