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Shop the Sale: Vietnamese Coffee Ice Cream


Vietnamese Coffee Ice CreamPrep Time: 2 hours & 15 mins, plus freezing
Makes: 1 quart
Serves: 8

If you like sweet coffee – or coffee ice cream – you’re going to love this sweet, creamy, Vietnamese-style coffee ice cream. Coffee-infused condensed milk and half-and-half makes for the perfect level of sweet with a lush, creamy texture that will melt in your mouth. Top with shaved chocolate, and you have a dessert fit for a king. Look out for Folgers Coffee on sale this week and whip up a decadent treat for your next dessert.

Ingredients
1 1/2 cups sweetened condensed milk (use 1 cup for a less sweet version)
1 1/2 cups strongly brewed coffee or brewed espresso
1/2 cup half-and-half (increase by 1/2 cup for less sweet version)
Big pinch finely ground dark roast coffee
Instant espresso to taste (optional)
Shaved chocolate, for garnish

Instructions
Combine condensed milk, coffee, half-and-half, and ground coffee in medium bowl; whisk until combined. Add instant espresso, if using; stir. Chill mixture in refrigerator until completely cool, about 2 hours. Freeze in ice cream maker according to manufacturer’s instructions. (This ice cream will most likely not set completely in ice cream maker. You can place it in freezer to finish freezing.)

Calories Per Serving: 204, Fat: 7 g (4 g Saturated Fat), Cholesterol: 25 mg, Sodium: 79 mg, Carbohydrates: 32 g, Fiber: 0 g, Protein: 5 g.

View this recipe to print or add items to My Shopping List.

Chef Tips

The History Behind Vietnamese Coffee
Most of us here in the United States wouldn’t think of condensed milk as a creamer for our morning cup of Joe, but in many Asian countries where electricity (and therefore refrigerators) are not necessarily commonplace, condensed milk has become the go-to for many culinary uses, including coffee. Introduced by the French in Vietnam, coffee was adopted by the locals and remains a mainstay today, still made with the more-easily found condensed milk than fresh.

DIY Traditional Vietnamese Coffee
While espresso or strongly brewed coffee works well for making Vietnamese coffee, if you want to be uber-authentic, try a traditional Phin Filter. This slow drip coffee maker is a nifty little set up that makes a single cup in under five minutes using a simple filter chamber and coffee press that sits right on top of your mug or cup. You can make your coffee black or pour condensed milk into your cup before brewing your coffee right on top. Pro tip: use a glass cup so you can watch the brewing process! You can buy a brew kit online or at most Asian markets for around $5-$10.



Product Talk: Mini Colanders


When I first moved out on my own, one of the kitchen tools that I did not own was a colander. I lost many a valuable ingredient to the kitchen sink trying to drain a can without a colander, holding a sharp, crimped lid closely with my fingers over the opening and trying to let the liquid loose without letting the contents of a can escape.

Finally owning a colander was life-changing. Not only could I drain beans and other canned goods with ease, but I could also rinse and clean vegetables and fruits without much hassle.

Now, Brookshire’s offers a mini colander for sale in a variety of fun, bright colors in a small size that easily fits into your sink (even in your dorm room), and it’s safe for the top rack of your dishwasher. You can buy an assortment of colors to make kitchen tasks like rinsing leafy greens, sorting and cleaning purple hull peas, or draining a can of black beans a breeze. Cooking pasta for one? Drain your pasta in this colander as well. Then, pop it into your dishwasher for a quick cleanup.

This Three-Bean Salad, which is a great side dish for your Labor Day cookout, comes together quickly using the Mini Colanders, available now at Brookshire’s.

Three-Bean Salad

Ingredients:
8 oz shelled edamame (frozen is fine)
1/4 cup extra virgin olive oil
1 tsp ground cumin
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can black-eyed peas, drained and rinsed
1/2 cup red onion, chopped
2 cups celery, thinly sliced
2 Tbs fresh lime juice
1/2 cup fresh cilantro, chopped
1 tsp garlic, minced
1 1/2 tsp salt
1/4 tsp black pepper

Directions:
Steam edamame until cooked through, about 4 minutes. Drain in the mini colander; rinse under cold water to stop cooking process.

Heat olive oil in cast-iron skillet over medium-low heat until shimmering. Add cumin. Cook, stirring often, until fragrant (about 30 seconds). Pour into large bowl.

Add edamame to cumin oil; stir in remaining ingredients until well-coated. Refrigerate overnight to blend flavors. Bring to room temperature before serving.

Serves 6 (as a side dish)

Nutritional Information: Calories Per Serving: 253, Fat: 11 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 891 mg, Carbohydrates: 29 g, Fiber: 8 g, Sugar: 3 g; Protein: 12 g.

View this recipe to print or add items to My Shopping List.

 



Family Matters: New Kitty


Last week, I officially adopted a cat.

Getting a cat was pretty high on my list of “I will never…”

Not that I don’t like cats.

I don’t like litter boxes.

However, that’s another post.

This little kitty was abandoned when a neighbor moved out about 8 months ago. He was just left behind. He stayed mostly out of sight, but occasionally we’d catch glimpses of him dodging under bushes or darting between backyards.

Then, for whatever reason, he started hanging out under the bushes in my frontyard.

We gave him clean water. Then, I found a can of sardines I’d used that time I had to live trap an opossum (that’s another post, too). After that, he became a fixture under my front azalea bushes. I kept the water fresh, and my boyfriend brought over a canister of dry cat food. I put a bowl on the front porch.

The cat was clearly malnourished. His belly was distended with worms. He was missing half his fur from flea bites and a hard life. He had bites on his ears and face from fights.

We went to Brookshire’s and bought some vitamins on the pet food aisle. We purchased several varieties of high-quality pet food, including organic, homemade foods that Brookshire’s keeps refrigerated. I took the cat to the vet, where he received all his vaccinations, several antibiotics, a variety of skin treatments, deworming treatments and a few other things.

I still went back to Brookshire’s for the great variety of the foods that I need to feed my new cat and my (faithful) dog what they need to be healthy and happy.

The kitty, whose name is Carl (after the child’s character on “The Walking Dead” who had a home, lost his home, had to fight for his life, got into some trouble, got beaten up, and then found a home again), is enjoying IAMS™ ProActive Health™ Healthy Adult™ dry cat food from Brookshire’s mixed with Purina ONE SMARTblend, available on the pet food aisle at Brookshire’s.

Carl is now healthy and happy. His coat is soft, fuzzy and growing back well. He purrs and cuddles. Strange for a cat, isn’t it? He loves the Savory Turkey Recipe variety! He’s gaining weight in a healthy way and is warming up to his canine big brother.

Thanks to some love and to some products found at Brookshire’s, Carl is a cat who has found a healthy and happy home.



Family Matters: Getting a New Pet


Last week, we got a cat, and my dog, Astro, isn’t very happy about it.

Well, Astro WOULD be happy about it, but the cat, Carl, isn’t about to make friends with my dog. In fact, Carl has pretty much come in and taken over.

So, Astro has been feeling a little left out.

When I was in Brookshire’s recently, I decided that Astro needed a treat. I grabbed some Milk-Bone® Original Biscuits for Large Dogs and brought them home for Astro.

Not only do they clean his teeth and freshen his breath, but their satisfying crunch and 12 vitamins and minerals are things that I can feel good about giving my big dog, while indulging him in a treat that makes him feel special and loved.

Astro got his treat while sitting in his special chair – no cats allowed.



Family Matters: Tippy Toes Puffed Snacks


The latter half of your baby’s first year is about the time they will start to gobble everything in sight! At least, that was the case with my boys (and wait until the teenage years, but that’s another blog post!).

Tippy Toes by Top Care for Brookshire’s makes a line of baby’s first foods that I could feel good about giving my boys. I loved to make homemade baby foods with fresh, organic foods from the produce department, but it wasn’t always practical to have a refrigerated, vacuum-sealed jar of homemade food with me. It was practical and easy to have a canister of Puffed Snacks!

These little snacks are good first foods because they’re easy for your little one to pick up, encouraging fine motor skills. They’re fun for baby to eat on his own, keeping him entertained and giving him a sense of accomplishment. They come in blueberry, strawberry-apple and banana flavors, and puffed snacks are made with whole-grains and no artificial flavors.

They’re easily portable and great for on-the-go!



Family Matters: Tippy Toes by Top Care Baby Wipes


When my boys were babies, wipes were the No. 1 item I felt that I needed 24/7.

I needed them for diaper changes, of course, but I also needed them for spit-up emergencies, for quick “sponge” (ie, wipe) baths, for meal clean-ups, for a quick refresher (especially for my summertime baby) and for ME when I needed a quick clean-up as well.

Baby wipes came in handy as the baby grew, too, because the messes just seemed to get bigger as they did. If I’m being 100 percent honest, I still have a package of baby wipes in my purse, and my babies are now 13 and 15 years old. There’s nothing better for a quick clean-up!

Back to babies, Brookshire’s Tippy Toes by Top Care Baby Wipes are gentle on your baby’s skin. They are soft, dermatologist-tested, hypoallergenic and alcohol-free, so I always felt good that my boys’ bottoms – and other parts – were well-protected. The Tippy Toes line features scented, unscented and sensitive products, so you can choose what’s best for your baby.



Family Matters: Brookshire’s Milk


After your baby’s first year of life, they can probably safely switch to cow’s milk (check with your pediatrician for his guidelines, and watch your baby for signs of allergies or sensitivities.)

Brookshire’s brand milk comes from their dairy close to home, so it’s getting to your stores at the peak of freshness.

My younger son used to go through a gallon of milk a day, it seemed. He loved it so much, and it was so good for his growing bones and teeth. Whole milk supplies crucial vitamin D and calcium, and it is important to the development of not only strong bones and teeth but brain cells, too!

Start to introduce your baby to whole milk by adding a small part to his pumped breast milk or formula to see how he tolerates it. Gradually increase the amount of whole milk until it replaces the breast milk or formula entirely.



Shop the Sale: Papaya Salad


Prep Time: 30 mins
Serves: 4-6

Great as a starter for your next barbeque or Asian-inspired feast, Papaya salad is an easy dish that can also satisfy the family for an easy dinner. Ready in 30 minutes or less, this refreshing salad is perfect for summer: light, zesty and a little sweet. And it’s a great time to give it a try with Bell Pepper on sale this week at Brookshire’s.

Ingredients

Salad:
1 firm papaya
1 large carrot
1 red bell pepper

Topping:
1/2 cup roasted cashews
1/2 cup roasted peanuts
1 tsp brown cane sugar
1 tsp freshly cracked black pepper
1/2 tsp salt
1 bunch basil, chopped (about 1/4 cup)

Dressing:
1/2 cup cashew pieces
2 Tbs soy sauce
3 Tbs brown cane sugar
3 Tbs rice vinegar
1 tsp freshly cracked black pepper
1 lime, juiced

Instructions
Peel papaya with vegetable peeler. Seed papaya and shred into thin strands, or cut into thin matchsticks. (A mandolin works great for this process.) Peel and shred carrot, or cut into matchsticks. Cut bell pepper into about 2-inch-long pieces. Combine papaya, carrot and bell pepper in large bowl.

For the topping, coarsely grind roasted cashews, peanuts, brown sugar, black pepper and salt in small food processor or blender. Mix in basil. Set aside.

For the dressing, puree cashews, soy sauce, brown sugar, rice vinegar, ground black pepper and lime juice in food processor or blender until a paste forms. Pour dressing over vegetables; toss. Avoid overmixing.

Just before serving, sprinkle topping mixture on salad. Serve cold or at room temperature.

Calories Per Serving: 433, Fat: 25 g (5 g Saturated Fat), Cholesterol: 0 mg, Sodium: 342 mg, Carbohydrates: 47 g, Fiber: 6 g, Protein: 11 g

View this recipe to print or add items to My Shopping List.

Chef Tips

Green VS Orange Papaya
If you’re not familiar with papaya or you’re used to eating it fully ripened, you might think green papayas are a totally different fruit. They’re actually the same fruit: green is harvested when the papaya is immature, whereas orange papaya is picked when it’s fully ripened. Green papaya has a mild flavor similar to a cucumber, and is quite crisp. Ripe papaya on the other hand, has a soft texture with a dry, sweet flavor. You can make this salad with green or orange, just make sure the papaya is firm. Papaya that is soft to the touch and a deep orange color is over-ripe or has gone bad.

Papaya Salad Pairs
Papaya Salad is fantastic all by itself, but for those who prefer a heftier meal, there are a number of ways to enjoy papaya salad as part of a grander spread. You can choose to serve it as a refreshing starter to many light, summer dishes, pair it with grilled steak or fish, or with any number of Asian style noodle, curry, satay or rice dishes. For drinks, serve with ice, cold beer or a refreshing white like a Sauvignon Blanc.



Product Talk: Fresh Take Meals


Fresh Take MealsWhen I first started dating my boyfriend, Paul, I slaved for HOURS in the kitchen making him homemade lasagna.

I simmered the sauce overnight, even setting my alarm and getting up several times overnight to stir.

I made homemade pasta noodles, rolling out the sheets with a hand-cranked pasta machine and kneading the dough until the flour created a concrete-like paste in the crevices of my countertops (which was not a reflection of my finished pasta product, let me just say).

I layered sauces, noodles, cheeses and meats until my pan weighed more than either of my children at birth.

Do you know that I didn’t even need to bother with all that work?

Brookshire’s has created Fresh Take Meals, in the deli section, to give you home-cooked tastes without you having to slave over the stove, or set your alarm for odd hours of the day and night.

I’ve enjoyed Fettuccine Alfredo, Chicken Parmesan, Roasted Salmon with Rice Pilaf and Baby Carrots, and Chicken Spaghetti, all at the ease of reheating in my microwave or oven.

The dishes taste homemade because they are homemade, right in your local Brookshire’s store.

Pick up at the Fresh Take Meals section in the Deli. Then, stop by the Bakery for a loaf of freshly baked bread and the salad bar for a tossed green salad or an assortment of olives. You’ll have a dinner on the table that you can feel great about in minutes.

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Posted in: Product Talk


Shop the Sale: Grilled Shrimp with Mango BBQ Sauce


Grilled Shrimp with Mango BBQ SaucePrep Time: 20 mins
Cook Time: 10 mins
Serves: 2

Our Grilled Shrimp with Mango BBQ Sauce is the ultimate summertime meal. Fresh, perfectly grilled Gulf Shrimp topped with a tangy, fruity mango sauce, it pairs perfectly with a healthy salad and a cold glass of white wine. And with Gulf Shrimp on sale all this week, you can go ahead and throw another shrimp on the barbie any night of the week!

Ingredients:
1 to 2 mangos, peeled, pitted and coarsely chopped (9 to 10 oz skinned, seedless mango)
1/2 large shallot, peeled and coarsely chopped
2 Tbs fresh lime juice
1/2 tsp honey
Salt, to taste
1 lb large shrimp, peeled and deveined
Freshly ground black pepper, to taste
2 bamboo or metal skewers

Instructions:
Place mango and shallot in food processor or blender to puree. Add lime juice and honey. Season to taste with salt. Preheat grill to medium-high.

Place shrimp in medium bowl. Mix shrimp with 2 tablespoons mango sauce. Season with salt and pepper to taste. Thread shrimp onto skewers. (If using wood skewers, soak in water for 1 hour before using.)

Grill shrimp skewers until shrimp are just cooked through, about 2 to 3 minutes per side. Serve shrimp with remaining mango sauce.

Calories Per Serving: 300, Fat: 1 g (0 g Saturated Fat), Cholesterol: 324 mg, Sodium: 364 mg, Carbohydrates: 34 g, Fiber: 3 g, Protein: 44 g

View this recipe to print or add items to My Shopping List.

Chef Tips

Pick the Best Mango
You might be tempted to choose your mangoes based on color – after all, mangoes that have vibrant orange hue must be ripe, right? Wrong. While color can be a sign of ripeness, it’s not the best indicator. The two things you want to look for are texture and fragrance. Ripe mangoes give slightly when gently squeezed, similar to ripe peaches or avocado, and they have a strong, sweet smell. It will be especially fragrant near the stem, so give it the old sniff test. It should have a very fruity, sweet smell.

The Skinny on Shrimp
Many of us think of shrimp as an indulgence – something that should only be eaten on special occasions – but the truth is, there’s nothing to feel guilty about when it comes to shrimp. Here’s why:

  • They’re high in protein. Three ounces of shrimp provides 20 grams of protein with very little fat.
  • Shrimp are nutrient-rich, packed with selenium, vitamin B12, phosphorus, copper, choline, and iodine.
  • They’re low in calories. For roughly 85-100 calories, you can enjoy 3 ounces of shrimp (about a dozen). Yay for shrimp!


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The products mentioned in “Share, the Brookshire’s Blog” are sold by Brookshire Grocery Company, DBA Brookshire’s . Some products may be mentioned as part of a relationship between its manufacturer and Brookshire’s.

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