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Shop the Sale: Spaghetti Squash

Have you tried a Fall Squash yet? Today is the first day of fall so pick up either a butternut squash, acorn squash, or spaghetti squash. My favorite is spaghetti squash.

To cook the squash, pre-heat your oven to 375°F, cut the squash in half, remove the seeds, place the squash in a baking dish with water, and bake for 1 hour. Rake the squash out of the skin with a fork and add a little butter and salt. It’s easy, delicious, and low in calories. One cup of cooked spaghetti squash has 42 calories, 10 grams of carbohydrates, 2 grams of fiber, and 1 gram of protein. Pick up any fall squash while they are on sale this week at Brookshire’s.

Strawberry-Almond Cake

Strawberry-Almond Cake
Prep Time: 40 minutes
Cook Time: 30 minutes
Serves 20

2 cups sugar
1 cup butter, softened
3 Tbs almond extract
4 eggs
3 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup 2% milk
3 cups powdered sugar
2 sticks butter
1/2 cup strawberry preserves
Toasted silver almonds, to garnish
Strawberry, to garnish

Preheat oven to 350° F. Spray 2, 9-inch pans with cooking spray. In a medium bowl, mix together sugar, butter, 2 tablespoons almond extract. Beat in eggs. In another medium bowl, combine flour, baking powder and salt. Slowly add flour mixture to egg mixture and then add milk. Mix well. Pour batter into prepared pan. Bake for 30 minutes or until a toothpick is inserted and comes out clean.

To make frosting combine powdered sugar, butter, strawberry preserves and 1 tablespoon almond extract. Once cake has cooled, place the frosting on the cake. Top cake with almonds and a strawberry.

Nutritional Information: Calories Per Serving: 425, Fat: 20 g (12 g Saturated Fat), Cholesterol: 87 mg, Sodium: 183 mg, Carbohydrates: 59 g, Fiber: 1 g, Protein: 4 g

© 2010, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number

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Posted in: Cooking

Keeping it all in the family

September 27 is National Family Day, an event launched in 2001 to encourage families to eat dinner together. Spending quality time together around the table is important to your children’s futures; research shows that children who regularly eat dinner with their families are less likely to smoke, drink or use drugs.

And what better way to encourage family meal time than getting the kids to help cook?  Most kids love to help in the kitchen, says Judie Byrd, founder of the Culinary School of Fort Worth, ( And when dinner is something they’ve helped make, most kids are more willing to try new foods and linger at the table, she says. Children of almost any age can help, as long as you follow these ground rules:

Make sure there is always adult supervision.

Stay relaxed; even the messiest kitchen mess can always get cleaned up. And start with age-appropriate tasks like these:

Kids 5 and under can:

•  Crack eggs
•  Use their (well-washed) hands to mix green salads, fruit bowls, even dough.
•  Help make veggie or fruit kabobs: Kids this age love practicing patterns, and will enjoy putting strawberries, grapes and melons in sequence.
•  Use a sturdy plastic knife to slice soft fruits, such as strawberries and melons.
•  Make their own trail mix by picking handfuls from bowls of ingredients (nuts, dried fruit, chocolate chips, pretzels), then toss using their hands.

Kids 6-8 can:

•  Stir using a spoon or whisk.
•  Use measuring spoons to measure and add liquid ingredients.
•  Use measuring cups to measure and add dry ingredients.
•  Fill celery with peanut butter, using a plastic knife.
•  Make a bread bowl for soup or salad: After an adult cuts off the top of a round loaf of bread, kids can use their hands to dig out the dough and create the bowl shape.
•  Toss a salad.

Kids 9-11 can:

•  Use a pastry bag to decorate a cake; tie the top with a twist tie to keep the frosting from coming out of both ends and control the mess.
•  Grate cheese.
•  Use a broiler.
• Mix and pour pancake batter and flip pancakes on the griddle. (Electric griddles are safer for this age than the stovetop.)
•  Follow simple recipes.
• Use a paring knife to cut veggies and fruits.

Kids and teens 12 and up can:

•  Use a chef knife (after mastering use of a paring knife).
•  Choose recipes from cookbooks.
•  Follow more complicated recipes, including those for casseroles, cookies and soups.
•  Use the stove and oven with minimal supervision.
•  Learn and master the sequence of making an entire meal (i.e., what needs to go on the stove in what order, to get the meal to the table in time).
•  Use most kitchen appliances, such as blenders and mixers.

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Posted in: Cooking, Kids

Healthy Living: Bouillon cubes

Bouillon cubes are sneaky sources of gluten. Read labels carefully because some brands are gluten-free.

Product Talk: Fresh Baked Yeasty Rolls

With cool weather hopefully on the way – we’ve introduced a new product for the fall season – Fresh Baked Yeasty Rolls!  These rolls are fresh-baked in our stores and taste and smell oh, so good!  Most would agree that there is nothing quite as tempting as the fresh-baked rolls that mom used to make.  We bake these rolls fresh in our ovens and offer them in two sizes:  nine count – or in an eighteen count value pack.

Regardless of which package size you opt for, these rolls will be a welcome treat for school lunch boxes, evening meals and certainly for the upcoming holiday season.  The nine-count roll comes in a bakeable tray, which lends itself to being warmed up in the micro-wave just before serving them.

As these rolls become more popular we will be adding some additional varieties to make it fun.

Let’s enjoy some fresh-baked yeasty rolls this fall!

Dine-In: Rice with Chicken and Black Beans

Rice with Chicken and Black Beans
Serve: 8
Prep Time: 35 minutes
Cook Time: 20 minutes

4 boneless, skinless, chicken breast
1 Tbs cumin
2 Tbs olive oil
1 (10 oz) pkg. Saffron Rice
2 cloves garlic, minced
1 cup chopped onion
1/2 cup chopped green bell pepper
1 cup cooked black beans
1 tomato, diced
1 cups 2% Cheddar cheese, shredded
1/4 cup cilantro, chopped

Rub cumin over chicken breast. In a skillet, add olive oil and chicken breast; cook until chicken in no longer pink about 8 minutes. Slice chicken into strips and then cubes. Cook rice according to package directions. Preheat oven to 350°F. In a skillet, add 1 tablespoon olive oil, garlic, onion, and bell pepper; sauté until vegetables are tender. Combine chicken, rice, sautéed vegetables, and remaining ingredients in a baking dish and bake for 10 minutes.

Nutritional Information: Calories per Serving: 454, Fat: 12 g (5 g Saturated Fat), Cholesterol: 88 mg, Sodium: 157 mg, Carbohydrates: 46 g, Fiber: 5 g, Protein: 39 g.

© 2010, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number.  All dietary and lifestyle changes should be supervised by a physician

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Posted in: Cooking, Dine In

Family Matters: Family Home Evening

Now that the kids are back in school, schedules can become extremely busy.  This time of year family members can be pulled apart because of various after-school activities, sporting events and homework.  In fact, many families find that unless they schedule family together time, weeks can pass by without the family spending any meaningful time together.

Many years ago when my kids were very young, my family designated every Monday night as our “Family Home Evening” time together.  On that night we made sure no other commitments spoiled our family time and everyone planned to be at home.  That meant everyone was home by 5:30 p.m. to eat dinner together, play some games, share stories, learn something new and serve up a special sweet treat for the whole family before bedtime.

If your family is stressed and finding you have very little “together time” these days, consider picking one special night each week for your family designated only for yourselves.  I’m sure you will enjoy the results as much as we do.

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Posted in: Family Matters

Shop the Sale: Lunchables

When I was in grade school, I loved it when my mother would pack “really cool stuff” in my lunchbox! Now as a mom, I am more concerned about packing a healthier lunch for my daughter, than giving her all the “cool stuff” she would like.

While I’m not a fan of Lunchables, every now and then, I’ll sneak one into her lunch box to brighten her day…especially when I’m running short on time! Check out September’s issue of Celebrate Cooking Magazine for a 50¢ Off Oscar Mayer Lunchables (Fun Pack or Complete – Selected Varieties).

Brookshire’s Best

Getting the family up to share breakfast in the mornings isn’t always easy. But, put on a pot of Brookshire’s Best Coffee and slice up some Brookshire’s Best Pastries and watch your family come running.

Who can stay in bed with tempting flavors like Banana Walnut, Cranberry Orange, Blueberry and Peach Praline? You’d have to be a tough cookie indeed to pass up a slice—especially served warm with a little real butter. So moist and fresh, each mouthwatering variety is loaded with plump berries, rich spices and other gourmet ingredients for a seriously tasty treat that’s sure to tempt the sleepiest heads from their beds.

No matter what flavor you choose, Brookshire’s Best Breakfast Breads are the perfect complement to our Brookshire’s Best Coffee. Nurtured high in the mountains of Central and South America, our coffee trees are nourished by rich soil, proper sun and the perfect amount of rain. Then, four times a year, we hand-pick our coffee cherries and present them to our Roastmaster who unlocks the delicious, fresh flavor of every harvest so you get a perfect cup, every time. The coffee lovers in your family are sure to agree, there’s just no better way to start the day. So, it’s no wonder when you serve Brookshire’s Best Coffee and sweet breads together you get a breakfast that isn’t just good. You get a breakfast that’s seriously good.

Brewing the Ultimate Cup

1. Start with cold water.
2. Use two tablespoons per six ounces of water and adjust to taste.

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Posted in: Kids

Quinoa Wonton Cups

Quinoa Wonton Cups
Prep Time: 15 minutes
Cook Time: 7 minutes
Serves 8

8 squares wonton wrapper
1 Tbs butter
3/4 cup quinoa, cooked
1/2 cup orange segments, chopped
1/4 cup cilantro, chopped
1/4 cup red bell pepper, diced
1/4 cup red onion, diced
1/2 cup avocado, diced
1 Tbs seasoned rice vinegar
Salt and pepper, to taste

Preheat oven to 350° F. Spray a mini-muffin pan with cooking spray. Spread butter onto each wonton wrapper. Place wrappers into muffin pan and bake for 7 minutes or until crisp.

In a medium bowl, mix remaining ingredients. Place quinoa mixture into wontons.

Nutritional Information: Calories Per Serving: 188, Fat: 4 g (1 g Saturated Fat), Cholesterol: 7 mg, Sodium: 203 mg, Carbohydrates: 32 g, Fiber: 3 g, Protein: 6 g

© 2010, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.

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Posted in: Cooking, Produce

Copyright © 2010-2014, Brookshire’s. All rights reserved.
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.

Product Talk

Each Monday we feature a new or interesting product.

Healthy Living

Tips on maintaining a healthy lifestyle, every Tuesday.

Shop the Sale

On Wednesdays, get a tip or idea on using an item in the circular.

Family Matters

Ideas for the whole family come to you every Thursday.

Dine In

Stop fighting the crowds, save money and dine in, every Friday.

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