When Lexi and I are both cooking we have to dance a mini ballet just to accomplish a meal, but we almost have it down pat now. She goes left, I go right, I go down, she goes up. She chops, I saute. I’m only 5’1” and Lexi’s a willowy 5’8” so anything that’s high in the cupboards is Lexi’s to grab.
Me, I burrow in the lower cabinets for hidden baking dishes. Somehow it all works.
Last week was a busy one for Lexi and me with her working, going to school and trying to write a new song. I worked a couple of shifts at the library and attended two writing classes. By Wednesday we were both tired so I decided to make a simple meal myself, while Lexi worked on her new song. A plump piece of salmon grilled on my tiny camp grill, some rice pilaf and steamed broccoli. What could be simpler?
I started the pilaf by heating about a tablespoon of olive oil in a deep pot and sauteing finely chopped onions, carrots and celery, the simple but essential base for almost anything savory. When the vegetables were soft I threw in some dried thyme, basil and parsley, then poured in one cup of uncooked basmati rice, stirring it to make sure every grain was coated with the oil and herbs. 1-3/4 cups chicken broth went in next, and because it was low sodium, I added about a teaspoon of salt and 1/4 teaspoon pepper, brought it all to a boil, clapped on the lid, and set the timer for 20 minutes. Next, I grabbed down another pot, poured in about 1-1/2 inches of water and fitted a small strainer I got at the dollar store for, you guessed it, one dollar, into the top of the pot.It makes a great little steamer. Into this went the broccoli and cauliflower flowerets, and a dash of salt and pepper.
On went the lid and I set it to steam for about four minutes. Just enough time to grill the salmon, which I had simply coated with virgin olive oil and seasoned with salt and pepper.
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