We’re no stranger to roasted vegetables here at Roxie Ginger, but it’s fun to see the different combinations that can come together and taste amazing. Carrots and dill never seemed to make much sense to me once upon a time, and what do you know – they sing together in perfect harmony.
On a grocery run this week, we found a really interesting sounding package of chicken sausage stuffed with spinach and gruyere and decided to give it a shot. I head scratched for a bit to think of what would be a good accompaniment. For me, sausage always matches with potatoes, but catching in the corner of my eye was a pretty head cauliflower and I thought, “well don’t you look interesting.”
This is a really simple recipe good for a busy night. While individual ingredient tastes wonderful on its own, but the combination of all three goes together like bread and butter. Or cauliflower and fennel and chicken sausage. Whatever you prefer.
A while back, I had dogeared this recipe from Mark Bittman’s How to Cook Everything that used a cream based saffron sauce with white fish. A few weeks ago, I had decided to throw Mr. Bittman’s wise sauce/fish pairing suggestion aside; I took a chance and made this dish using salmon. I am the first to admit that it simply wasn’t a success. This saffron sauce needs to be the star of the show, and salmon rarely wants to share the spotlight. As with almost any other time you that put two divas in the same show together, there was very little working together.
The next day for our lunches, I had made some chicken and rice and upon seeing my poor, neglected saffron sauce in the fridge – I suddenly became overcome with regret at my fish hubris. In that moment, I decided that what this bootleg bento box needed was a dollop of bright yellow saffron. I have to say, I definitely ate well for lunch that day.
I have a sensitivity to coconut milk, which might be one of the more specific food allergies/sensitivities I’ve heard of, but I’m lucky in that its not an incredibly limiting affliction…except when coupled with Davis’ peanut allergy. With our powers combined, we have to show some pretty serious caution when going to eat Southeast Asian cuisine.
The bright side is that we can often find a compromise in curries. I happened upon this recipe when shopping through my refrigerator in an effort to use some chicken that I had intended for another dish. A dish that I had forgotten (*cough* gotten too lazy *cough*) to shop for on my way home, but that forgetfulness paid off in the end, because we were able to come upon a new favorite.
We like to put the chicken on top of a spinach salad and use the extra sauce as the base for a tasty salad dressing. However, you can easily eat this as a meat and two sides. It’s equally delicious with some simple rice, pan fried potatoes or steamed asparagus.