Creamy Cheesy Leeks
I don't know how to measure when I cook something new and experimental but here goes.
I sauteed the white parts of 4 leeks (sliced) in butter. When they were soft and some golden, I set them aside and used the buttery pan. I used somewhere in the vicinity of a cup of cream, maybe a cup and a half and a smidge of a cube of chicken boullion. If you heat this slowly, sooner or later it'll start to thicken. I added 1/2 cup (ish) of cream cheese in dollops. When it was all melted together, I put the leeks back in and stirred until it was hot through.
You must stand there and stir! It'll clump.
I suppose you could use any vegetable and cheese combo. I think broccoli and cheddar sounds good too.
Eat good food. Move yourself. Lift something.
You'll be surprised how much you don't miss grain.