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Dine-In: Rustic Corn Chowder


I know that most people think of corn as a summer vegetable – and yes, it’s hard to beat fresh roasting ears, just steamed or grilled with butter.

But as an ingredient in other dishes, I really enjoy corn most during the fall. There is something about its sweetness and hearty flavor that goes especially well in soups and casseroles and cold-weather dishes like savory corn pudding. This corn chowder is really too thick, rich and filling for a summer supper – but it’s perfect now that temperatures have finally started to cool down just a bit.

Thanks to extended growing seasons and better shipping and handling, you can find good, fresh sweet corn-on-the-cob in the produce section year-round these days. You can substitute good-quality frozen corn in this recipe if you really must, but the taste won’t be quite as bright and the texture may not be quite as good. If you are substituting frozen corn, you’ll need about five cups; keep two cups whole and use as is, and run the other three cups through your food process or blender briefly to get a roughly pureed texture. 

Corn Chowder
Makes about 2 quarts

Ingredients:
10 ears corn husks and silks removed
3 to 4 slices bacon, cut into pieces
1 Tbs butter
1 large onion, chopped fine
2 cloves garlic, minced (about 2 teaspoons)
3 Tbs  Unbleached all-purpose flour
3 cups chicken stock
3/4  lb large red potatoes, cleaned and cut into 1/2 inch pieces
1 Bay leaf
1tsp thyme leaves, chopped fine
2 cups whole milk
1 cup heavy cream
2 Tbs Italian parsley, chopped fine
1 1/2 tsp table salt
ground black pepper

Directions:
Stand corn on end. Using chef’s knife cut kernels from 4 ears of corn (you should have about 3 cups); transfer to medium bowl and set aside. Grate kernels from remaining 6 ears on large holes of box grater, then firmly scrape any pulp remaining on cobs with back of knife (you should have 2 generous cups kernels and pulp). Transfer to separate bowl and set aside.

Sauté bacon in Dutch oven or large heavy-bottomed saucepan over medium-high heat, until crisp and golden brown. Reduce heat to low, stir in butter and onions, cover pot, and cook until softened, about 12 minutes. Add garlic and sauté until fragrant, about 1 minute. Stir in flour and cook, stirring constantly, about 2 minutes. Whisking constantly, gradually add stock. Add potatoes, bay leaf, thyme, milk, grated corn and pulp; bring to boil. Reduce heat to medium-low and simmer until potatoes are almost tender, 8 to 10 minutes. Add reserved corn kernels and heavy cream and return to simmer; simmer until corn kernels are tender yet still slightly crunchy, about 5 minutes longer. Discard bay leaf. Stir in parsley, salt, and pepper to taste and serve immediately.

 



Family Matters: Safe cold and flu relief for babies


As a parent, it’s heartbreaking when your baby is coughing, sneezing, crying and clearly suffering from the symptoms of a bad cold.

Of course you want to offer relief. But even though it may seem tempting to give a suffering baby just a tiny bit of cough or cold medicine intended for older children, there are extremely good reasons you should never do so without seeking the advice of your doctor first.

First, a refresher is in order, especially if you did not have an infant at the time the rules changed: Over-the-counter cough and cold products for infants under age 2 were voluntarily removed from the market by manufacturers in 2008, responding to concerns raised by the Food and Drug Administration. Now, even cold medicines for older children carry a warning that they are not to be used in children under age 4.

The new rules apply to products containing these decongestants:

  • Ephedrine
  • Pseudoephedrine
  • Phenylephrine

They also apply to these antihistamines:

  • Diphenhydramine
  • Brompheniramine
  • Chlorpheniramine

There had been numerous reports of illness and even some deaths in children under age 2 who had been given these products, according to FDA reports. Often, this was due to misuse or over-dosage by caregivers who may have misunderstood label instructions.  In addition, these medications have little effect on the duration or severity of an infant’s cold symptoms, according to the Mayo Clinic.

It is important that parents do not attempt to modify doses of medications meant for older children and give them to infants anyway. For instance, do not attempt to guess what a “safe” dose of a children’s cough medicine would be for your six-month-old.

Instead, seek a physician’s advice for any symptoms that seem particularly severe, especially for infants under three months of age. For babies three months and over, you should probably call your doctor if a cough lasts more than a week, a fever hovers at 102 degrees or your child refuses fluids.

In the meantime, attempt to bring relief with other, safer remedies, approved by the FDA:

Infant formulas of acetaminophen or ibuprofen: Usually provided in a liquid form administered by droppers, these medicines can be used to reduce fever, aches and pains. Choose your favorite name brand, or select store brands/generics that provide precisely the same medication at a cost savings. Acetaminophen is considered safe for babies over three months, and ibuprofen is considered OK for those over 6 months.

Cool mist humidifier: This can help baby’s swollen nasal passages shrink, allowing for easier breathing.

Plenty of clear fluids: Staying well-hydrated will help flush cold viruses out of your baby’s system faster.

Saline nose drops or spray: Helps relieve stuffy noses by thinning out mucus. In children under one year, you can try combining nasal drops with a bulb syringe or aspirator, to suck out excess mucus. (Children over about age 1 often actively protest any attempt at suctioning.)



Shop the sale: Chili fixins’


No food says “fall” quite like chili. So this week, we’re making it easy for you to whip up a warm, comforting chili supper. We’ve got all the fixins’ on sale this week at your neighborhood Brookshires – including chili meat, Food Club canned tomatoes, Jiffy corn bread mix, and two famous chili kits that make it easy to make a great pot of chili.

Both of these kits  – Wick Fowler’s Two-Alarm Chili Kit and Carroll Shelby’s Original Texas Chili Kit – contain all the pre-measured spices you need, and let you make it as hot or mild as you dare. They both make a darned good pot of chili. And both kits have a pretty good story attached.

Wick Fowler’s Two-Alarm Chili Kit: The late Wick Fowler was a distinguished Texas newspaperman – he was a foreign correspondent during World War II  – but he became most famous for his chili and the chili-cooking competition he helped found in West Texas.

Back in the 1960s, Texas newspaper columnist Frank Tolbert began writing frequently about Texas chili and founded something called the Chili Appreciation Society. Fowler, quite the chili cook, joined the cause, and in 1967 he competed in the first World Championship Chili Cookoff in Terlingua  in far west Texas.  His recipe is now reproduced in the seasoning kit sold under Fowler’s name.

The Terlingua chili cookoff was mostly a goof by Fowler, Tolbert and friends, but it had staying power. Now called the Original Terlingua International Frank X. Tolbert – Wick Fowler Championship Chili Cookoff, it celebrates its 45th year in November, and has even spawned a second “world championship” chili cookoff in the ghost town of Terlingua. More than 10,000 chiliheads usually attend.

Carroll Shelby’s Original Texas Chili Kit: To most people, Shelby is known for his career as a car designer and driver – he created the classic ‘60s muscle car that’s now known to collectors as the Shelby Mustang. But the native Texan had a lesser-known hobby  of cooking chili.

He helped Fowler, Tolbert and other friends launch the first Terlingua championship, and later turned his own recipe into the kit that bears his name today. The company has since been sold, however, and Shelby is no longer associated with it personally. Still, the easy-to-use kit makes a nice, spicy bowl of red.



Chicken Pot Pie


Chicken Pot Pie
Prep Time: 25 minutes
Cook Time: 30 minutes
Serves: 6

Ingredients:
1 cup baking mix (Bisquick)
1/3 cup Full Circle Fat Free Milk
1 egg, beaten
1 Tbs Food Club Extra Virgin Olive Oil
1 lb boneless, skinless chicken breast, cubed
2 carrots, diced
1/3 cup chopped onions
1 cup frozen green peas, thawed
2 celery stalks, chopped
1 (10 3/4 oz) can 98% fat free cream of mushroom soup
1/2 cup chicken broth

Directions:
Preheat oven 400° F. Spray 6 ramekins with cooking spray.
In a medium bowl combine baking mix, milk and egg; mix well. Set aside.  In a skillet add olive oil and chicken; cook until chicken is browned. Add carrots and onions to skillet; cook until slightly tender. In a medium bowl combine chicken, carrots, onions, green peas, celery, soup and chicken broth; mix well. Pour vegetables into ramekin and top with baking mix batter. Bake pies 25 to 30 minutes, or until golden brown.

Nutritional Information: Calories Per Serving: 304, Fat: 10 g (3 g Saturated Fat), Cholesterol: 98 mg, Sodium: 652 mg, Carbohydrates: 23 g, Fiber: 3 g, Protein: 29 g

© 2011, 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


Healthy Living: Think Pink


October is National Breast Cancer Awareness Month – an annual observation that promotes education, awareness and empowerment regarding this potentially deadly disease.

This year, it’s estimated that nearly 40,000 Americans will die of breast cancer, and more than 230,000 new cases will be diagnosed just in the United States, according to the Susan G. Komen For the Cure, the Dallas-based foundation that has been fighting breast cancer since 1982. Most doctors believe that the best weapon against breast cancer is early detection. If the cancer is not discovered until its causing symptoms, it has likely progressed to a more serious stage, and possibly has grown beyond just breast tissue.

Early detection saves lives!

So, not just during Breast Cancer Awareness Month but every month, please join Brookshire’s in the fight against breast cancer. Following just three simple steps will help in early detection.

Step 1: Mammograms: Yearly mammograms are recommended starting at age 40 and continuing for as long as a woman is in good health.

Step 2: Clinical Breast Exam: Clinical breast exams by your doctor or nurse should be part of a periodic health exam about every three years for women in their 20s and 30s and every year for women 40 and older.

Step 3: Breast Self-Awareness: Women should know how their breasts normally feel and report any breast change promptly to their doctor or nurse. Breast self-exams should be part of every woman’s monthly routine starting by age 20; to help yourself remember, do your self-exam at roughly the same time every month.

It takes only a few minutes a month to take charge of your own health. Remember, together, we are the cure.

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Posted in: Healthy Living


Product Talk: Orville Redenbacher Lives!


There really was an Orville Redenbacher. That wasn’t just a funny name that some marketing guys dreamed up to sell popcorn.

If you’re old enough, of course, you already probably knew that, because you remember the TV commercials ol’ Orville used to make in the ‘70s and ‘80s, wearing his trademark bowtie and glasses and talking a mile a minute about popcorn. He really was an Indiana popcorn farmer, who had started out as a popcorn-obsessed kid and then set out to develop the world’s best, fluffiest popcorn. He launched his self-named company in the 1970s, and the rest was TV, and grocery store, history.

Mr. Redenbacher passed on about 15 years ago, but the popcorn brand he started is still one of the best-loved in the U.S.  And just like the entrepreneur who started it, the brand keeps managing to reinvent one of our favorite snacks – with new ideas like their single-packet Flavors.

These flavor singles come in three varieties –Extra Cheese, White Cheddar, and, taking a cue from a popular potato chip flavor, Sea Salt and Vinegar. Each comes with a separate seasoning packet, so you can decide if you want just a light sprinkle of seasoning or an intense flavor. And, because they are sold individually, not in a multi-pack box, you can try all three, or stock up on each family member’s favorite flavor.

The new flavors join a big lineup of Orville Redenbacher’s products, including microwave popcorn in kettle corn, caramel corn, nacho cheese,movie-theater butter, and light varieties.

I understand why Orville’s popcorn has such staying power – it really is good, popping up big and fluffy and with few inedible widows, and with true, bright flavors.

And, of course, it’s benefited from our growing awareness that when it comes to snacks, popcorn is a pretty healthy choice. It’s a whole grain, so it delivers more fiber than the average salty snack food. And years ago, Orville Redenbacher’s ditched the trans fats and lowered the salt content in its leading variety.  So you don’t have to feel guilty about indulging. Seems that even back in the day, Orville Redenbacher was really onto something.

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Posted in: Kids, Product Talk


Dine-In: Angel Food Cake


“Food of the Angels” is the term often used to describe the airy lightness of an angel food cake.

While most cakes use leavening agents, like baking powder and/or baking soda, angel food cake get its airiness from whipped egg whites.

So you can feel a little less guilty when enjoying a slice of angel food cake because it’s made with no fat, and one slice has fewer than half the calories typically found in a piece of most other types of cakes.

Angel food cake can be paired with seasonal fruits for a delicious dessert. Most people think first of berries or peaches, but this recipe takes advantage of the fruit that is in its peak season right now – apples. 

Apple Spice Angel Food Cake
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 12

Ingredients:
1 lb apples, chopped
1 cup apple juice
1/2 cup Food Club Light Brown Sugar
1 tsp Food Club Ground Cinnamon
1/2 tsp nutmeg
1 Tasty Bakery Angel Food Cake

Directions:
In a saucepan, over medium heat, combine apples, apple juice, sugar, cinnamon and nutmeg. Cook mixture until syrup like. Spoon mixture over angel food cake.

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Posted in: Cooking, Dine In


Family Matters: Table Manners


The holidays are stressful! All that last-minute cleaning, cooking, and preparing for guests, so take care of something now that doesn’t need to wait till the last minute – improving your children’s table manners.

Holiday dinners can be stressful for kids too – all those adults at the table, all that fancy food. And, you can’t expect your children to have perfect manners overnight. You must work with your kids now to teach them good manners. As parents, you must lead by example. If your elbows are on the table and you’re talking with your mouth full, don’t expect your children not to do the same.

Don’t make dinner a time of lectures and scolding. Praise your children for doing the right things instead of scolding them for doing the wrong. The key is to praise and reinforce. Here are a few table manners you and your family can work on now so they are ready for the holidays:

  • Before and after meals, make sure to wash your hands.
  • No pet, toys or electronics should be brought to the table. This includes cell phones.
  • Remove any hats before coming to the dinner table.
  • Place your napkin in your lap.
  • Wait until everyone is seated at the table before eating.
  • Ask politely if you need anything passed at the table. Don’t forget to say please and thank you.
  • Remember eating is not a race. Take your time and chew your food.
  • Don’t stuff your mouth. Only eat what you can.
  • When eating your food, keep your mouth closed.
  • If someone asks a question while you have food in your mouth, wait until you have swallowed before answering.
  • Avoid eating with your hands, unless appropriate.
  • Bring your food to your mouth rather than leaning too far into your plate..
  • Leave a little liquid in your glass to prevent slurping.
  • Ask to be excused before leaving the table.


Shop the sale: Ribs, ribs, ribs


The secret to great ribs is time. You have to let the ribs marinate in the sauce, so they absorb deep flavor, and you have to be patient cooking them, a long time at a lower temperature, so they get fall-off-the-bone tender.

Especially this time of year, the easiest way to cook them is in the oven. Even if you’re a rib purist, and think you can’t make ribs without putting them in the smoker, I think you’ll like this recipe, and the ease of this technique. It requires very little work once you put them in the oven, produces a nice tender rib, and gets a wonderful spicy/smoky flavor from the chipotles.

Any of the three types of ribs on sale this week at Brookshire’s – St. Louis-style pork ribs, medium pork spareribs, or pork baby back ribs- would work in this recipe, but I’d probably pick the St. Louis-style ribs. “St. Louis-style” ribs just means that the tips, which can be gristly anyway, have been cut away, leaving a nice, flat, rectangular slab that will fit nicely in a roasting pan.

Oven BBQ’d Ribs
Serves 8

Ingredient:
2 tablespoons  vegetable oil
1/2  yellow onion, chopped fine
2 cloves  garlic, minced
1 3/4 cups  ketchup
3/4 cup chipotles, canned
1 cup   molasses
1/3 cup  sugar
8-10 pounds ribs (about two St. Louis style rib racks, each cut in half, or about four baby-back rib racks)
Kosher salt, to taste

Directions:
Heat the oil in medium saucepan on medium-high, and add the onion and garlic. Sauté until soft, about 5 minutes. Add the rest of the ingredients, except the ribs; turn heat to low, and simmer uncovered for 25 minutes. Cool to room temperature.

Put the ribs and the sauce in a large plastic sealable bag, and refrigerate overnight.

Preheat oven to 300°F. Remove ribs from bag and reserve liquid and set aside. Season ribs with salt. Arrange the ribs on a foil-lined baking sheet and cover tightly with foil. Bake for 2 1/2 hours. Meanwhile, bring the barbecue sauce to a boil in a pot on the stove. Boil for 3 minutes, and set aside.

Uncover the ribs, turn them over, and bake an additional 30 minutes. Brush with barbecue sauce on both sides, and serve hot.



Healthy Living: A Happy Healthy Halloween!


Halloween was historically a celebration marking the end of summer and the harvest season. Over the centuries, many of the old traditions have endured, just in a slightly different form.

When Halloween was first celebrated in America, the poor would go from door to door asking for “soul cakes” in exchange for prayers for the family’s lost loved ones. The old “soul cakes” tradition has transformed into what we know today as trick or treating.

When I was younger, my family would go to the church fall carnival instead of trick or treating. My brother and I were not there for soul cakes, but candy; lots and lots of candy. As soon as we got home from the carnival, my brother and I would pour all our candy out on the dining room table and begin the great candy trade. (I was allergic to chocolate so Halloween was not as fun for me as it was for my brother.)

If you want your children to experience the fun of Halloween, it does not mean you have to let them overdose on the sugar. Many children end up coming home with enough candy to last them a month! Instead, think of ways to limit the sugar shock, both for your own family and the neighborhood kids:

Hand out healthier treats: Candy bars aren’t your only option.

  • Fruit makes a nice alternative. Consider Full Circle raisins that have a NuVal score of 8, apples with a NuVal score of 96, bananas with a NuVal score of a 91 or oranges with a NuVal score of 100.
  • Food is not the only thing that you can pass out. You can also give out pencils, stickers, glow sticks and crayons.
  • Many snack companies have gotten the message and sell small treat-size packages of better-for-kids snacks like pretzels, goldfish crackers, fruit wraps or granola bars. If you have leftovers after the trick-or-treaters are all gone, these foods are better suited to after-school snacks, sports team practices, or to pop into a lunch box, too.

Donate some of the haul:  Instead of having candy left all over your house for a month, look into a local candy buy-back program. Many dentists have a program where they “buy back” candy from children and send the candy overseas to our armed forces. Double win: You get the candy out of your house, and you donate to the brave men and women who are protecting our country. If you can’t find a candy buy-back program near you, check online for programs that send candy to our brave soldiers.



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

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Tips on maintaining a healthy lifestyle, every Tuesday.

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