Brussel Sprout As Entree

READY IN: 1hr 30mins




  • In a large full pot of heavily boiling water with salt or vinegar (to prevent discoloring) blanch cut Brussel Sprouts. (about 1 1/2 min.) place in a large mixing bowl to cool. (Edited 4/15/16: 1/4 the Brussel sprouts, length-wise, prior to blanch, include any loose leaves.).
  • Preheat the oven to 350º. Bring chicken broth to a boil in a medium saucepan, add the quinoa and simmer covered for about 5-10 minutes while you prepare the other ingredients. In a large skillet, add olive oil, garlic (lightly season w/ Salt & Pepper) add and then brown the chicken. Remove the chicken and cut into approximately 1" cube size, place into the large bowl.
  • To the simmering quinoa add the sliced mushroom with the 2 T. butter, stir turn off heat.
  • Fry the bacon (in the same fry pan as the chicken) until 1/2 way done. Add the celery, onion, salt and pepper and saute until the vegetables are getting tender and the bacon is finished cooking. spoon into the bowl w/chicken and Brussel Sprouts.
  • Remove most of the fat (from fry pan), Deglaze with white wine, reduce to approximately 1 1/2 T. Add to the bowl, add the Mushroom soup, cream, red pepper flakes and the quinoa/mushrooms. Stir well. Next add the shredded Gouda stir again. Transfer all into a 2" deep casserole dish, sprinkle with Paprika (for color.) Pop into a preheated 350º oven and bake for 30-40 minutes or until hot and bubbly.
  • (Now there is plenty of time to do the dishes, and have a glass of wine.).
  • Serve in a wide bowl w/ a couple slices of crusty bread. The finished dish will be similar to consistancy of "Beef Stew.".
  • As a variation: You can thin (prior to baking) with chicken stock and serve over rice, if you wish to stretch for unexpected company.