Image from TrevinC

Announcement: I ate cottage cheese yesterday and lived to tell about it.

My husband is convinced he taught himself to like tomatoes (I still can’t eat them raw).  We form our preferences, tastes, and food phobias early on and tend to stick to them unless pushed to do otherwise.  Still, our tastes change a lot over the years, and if you haven’t eaten broccoli since the elementary school cafeteria, it might be time to revisit some of the foods you feared as a child (or last week).  Here are a few of the main culprits:

Tofu

If you’ve had a bad experience with the space food of Trader Joe’s, tofu is really worth a second try.  Tofu is incredibly versatile and can be prepared many different ways.  If the texture is what bothers you, try extra-firm cubed tofu to start.  Drain and sprinkle with chili powder and red pepper, then cook for a couple minutes in a pan with some olive oil over medium heat.  Stir in a ½ cup peach preserves and a ½ cup salsa and bring to a boil for 5-7 minutes.  Serve over rice.

Brussels Sprouts

The token gross-out food of the produce section really isn’t that bad. Try the boil in a bag Brussels sprouts you find in the freezer section, they take all the guesswork out of preparation.  A little olive oil and salt & pepper are really all they need.

Cottage Cheese

I always wanted to like cottage cheese because it’s a great source of protein, but couldn’t get past the texture.  Try stirring in fresh berries or some jam.  Ive been told maple syrup, sliced peaches, or strawberries can also be good additions.  Once you get past the appearance, it quickly becomes one of those great breakfast foods that you can customize a million ways, like oatmeal and yogurt.

Cabbage

My husband thinks nothing of eating a wedge of cabbage.  I can’t do that.  Again, but it’s so good for you. If you can’t stand the thought of coleslaw, try slicing it thin and adding it (along with some sliced carrot, snow peas, and onions) to your next stir fry. The taste is very different when it’s heated with oil.