Gluten Free Recipe, Healthful Eating for 2013, Brussels Sprouts, Black Beans, Gluten-free Chicken Sausages

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 The final product

I'm not sure what possessed me to buy a large bag of fresh Brussels sprouts, but maybe it was that they looked so pretty and I hadn't had Brussels sprouts in a very long time.

From Livestrong.com:

One cup of Brussels sprouts has just 38 calories. That cup of Brussels sprouts has nearly 8 g of carbs, with more than 3 g from fiber. There's nearly no fat and almost 3 g of protein. In addition to these macronutrients, you get vitamins C, E, B-6, A and K, folate, lutein and choline when you eat Brussels sprouts. Brussels sprouts also have the essential minerals calcium, iron, phosphorus, magnesium, potassium and selenium.

Read more: http://www.livestrong.com/article/512313-why-are-brussels-sprouts-nutritious/#ixzz2GvHLf476

Anyway, it all started with my purchase of Brussels sprouts. Then one day, near dinnertime, when I was busy packaging soaps, Kevin started rattling around in the kitchen. The next thing I knew, he had a gorgeous skilletful of vegetables, including Brussels sprouts, sizzling away in olive oil and butter. Don't they look gorgeous? Who doesn't love beautiful food!

 Before the black beans and chicken sausages are added

As he was trying to decide what else might be good in this mix, I suggested the addition of gluten-free chicken sausages (Alfresco brand) and black beans.  The top photo is the final product.

This meal is nutritious, delicious, and gluten free. And are the Brussels sprouts bitter? Not a bit! They are almost sweet, probably because they were stirfried rather than boiled, and they started out fresh, rather than frozen.

SO,  here is the recipe, should you want to add another delicious gluten-free meal to your diet. It is now among my favorite dinners.

BRUSSELS SPROUTS, CHICKEN SAUSAGES, and BLACK BEANS STIRFRY, RECIPE:

1 large onion, sliced
1 large red sweet pepper, sliced (I use my frozen Carmens all winter)
1/2 jalapeno, diced
Several fresh Brussels sprouts, sliced in half
1 can black beans (drained)*
2-3 gluten-free chicken sausages, sliced or diced
olive oil
butter

Stirfry the onion, peppers, sprouts in a little olive oil and butter. The butter just helps add a little flavor and slightly browns the sprouts.

In a separate skillet, brown the sausages in a little olive oil.

Combine contents of skillet 1 and skillet 2. Stir in black beans. Bring to temperature. Serve.

*And here's a tip for always having black beans on hand, without having to purchase canned beans:

Buy dried black beans. They're lots cheaper. Soak and cook them according to package directions, then cool them down quickly in cold water, drain, package, and store in the freezer. That way, you'll always have black beans when you need them. I usually cook up about 4 cups of dried black beans at a time, giving me several packages in the freezer. I try to keep track of them, so that if I take out the next-to-last package, I make up another batch.  Planning ahead is so helpful. :-) 

Brussels Sprouts in the garden

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Don't forget:  Downton Abbey Season Three

Begins Sunday, January 6

PBS, 8 PM CST

Downton Abbey - inspired vegan soaps!

'Oh, Matthew' and 'Lady Mary'

...and more! Check out all our handcrafted soaps at

HomemadeSoapNSuch

and at

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