Brussels Sprouts with Chorizo

I had a great time in Chicago. I didn't take a single picture the whole time I was there, but I remember everything I ate, and I'll tell you all about it in a future post. Future meaning if I ever finish these 57 analysis problems before they're due. The downside of my trip, other than the fact that it simply wasn't long enough, was that I had to be up at 3:30 in the morning to make my flight. Which got me out of the airport and in my car about an hour before my class started. Without any real amount of sleep. :( The upside of my trip is that I ate an amazing amount of awesome food, and it was really good to see P. I'm pretty tired after so much excitement though, so I decided to make something really, really easy for dinner (after all, I didn't want to blow my whole food budget on a cooking-avoidance meal). It turned out that my friend didn't... well, eat, while she was here. Not even the pie I made for her. I must say, I was quite surprised. I knew she started feeling ill about a day after I left, but I think she was much more ill than I'd thought, based on the total lack of food consumption. I hope she'll come over once she's back to 100% and let me make a dinner for her (with pie). All this extra food I didn't expect to have left me with the terrible temptation to spend the next 2 weeks subsisting on processed food (and chips!). But then I figured, if I'm going to eat something unhealthy, I might as well cook it myself. And that's what I did.

There were three links of chorizo in the fridge when I got home. I pulled out the smallest one (about 5") and put the other two in the freezer for later. Otherwise, I might spend the next two days eating queso flameado, which is delicious but which clogs your arteries in about five minutes. Then I thought I might like to have something green with it, so I got the remaining brussel sprouts from the freezer. I felt like all this fat and green needed some acid to go with it, and so that happened to. And then it turned out I actually did have some brown rice left over, so I thought it'd be best to serve it all over that. With some salsa on the side, perhaps. So that's what happened - hope you enjoy!

5" link of chorizo
7 ounces brussels sprouts (mine were frozen but you can use fresh if you like)
juice of 1 lime
2 tablespoons pickled banana peppers, minced

Crumble and fry (or fry and crumble, like me) the chorizo. Drain off some of the fat if you want to, but keep some of it in there. Add brussels sprouts and lime juice, then cover and cook until sprouts are tender. Add banana peppers and mix together then heat for another minute or so. Serve over brown (or other) rice and salsa on top, if you like it. Serves 2.


  1. See, you say "clogs your arteries" like it's a bad thing. I think that's the problem here.

    Mmm, brux sprouts....

  2. Oh, lol. I was only looking at it as a bad thing based on what I was eating the whole time I was in Chicago. I've basically spent the last week torturing my vascular system - and really have enjoyed every moment of it!!


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