Nothing spruces up a dinner quite like a sauce can. Ever feel like the food is an accompaniment to the sauce? The easiest sauce to make, white sauce, is so versatile that it can practically go with every meal. Take equal amounts of butter (I use margarine) and flour (I use whole wheat flour) and add one cup of milk (I use skim milk) per tablespoon of butter. Melt the butter on the stove; add the flour and then add the milk a little at a time. Cook the sauce until thick. Here is the wonderful part: add whatever spices you would like. Today I cooked a little onion with my margarine and added dill, pepper, celery seed, red pepper flakes, and a dash of salt.
Under the sauce was salmon, seasoned with olive oil, the juice of half a lemon, and dill. Broil this for about five minutes on one side and two minutes on the other – or until just cooked through. Cooking time will, of course, depend on the thickness of your salmon.
I also served couscous, the quick cooking kind. Just pour what you want into a bowl, cover with boiling water and the juice of half of a lemon, cover, and leave until the fish is done.
For veggies, I cheated a little tonight and warmed up frozen veggies.
Et voici my ingredient list for the evening, along with very approximate measurements:
*1/2 Tbsp margarine
*1/2 Tbsp whole wheat flour
*1/2 cup milk
*1/2 Tbsp diced onion
*dill, pepper, celery seed, red pepper flakes, and a dash of salt to taste
*1 cup couscous with boiling water to cover