share. The Brookshire's Blog

Family Matters: Tummy Time


Starting when baby is very tiny, it’s good for them to get supervised tummy time! Putting junior on his belly on a soft blanket helps him develop both physically and mentally, according to experts.

Tummy time helps strengthen baby’s neck and upper back muscles as they try to turn their head, look around and reach for toys, reducing the risk of SIDS because he can move his head away from objects blocking his airway.

When you first start tummy time, baby won’t be able to do much but attempt to move his head from side to side and maybe look up. However, it gives him a different view of the world than being on his back. Spending time on his tummy also helps prevent the flat spots many young ones develop on the back of their heads from always lying in that position.

Start tummy time right after birth, at least once a day, for about five minutes at a time and work up as your baby develops. Don’t push them. If baby is screaming, roll him back over to his back. Only go for as long as baby can tolerate it. You might want to wait until after their umbilical cord stump has fallen off, though, as that can cause some discomfort.

Soon, they’ll turn themselves onto their tummy to play. I had a textured blanket that we used for tummy time. It had bumpy fabric, silky fabric, ribbons and ties that my boys could feel and grasp for.

TIP 0-6 months: Sweet potatoes are a wonderful first food for baby. Buy organic sweet potatoes at Brookshire’s, bake them until soft, puree with a bit of formula or water and voila, a perfect meal for baby!



Shop the Sale: Ground Chuck Empanadas


When I found out I was moving to Texas from Virginia all the way back in 1997 when I accepted a spot in the master’s program for journalism at the University of Texas at Austin (Hook ‘em!), my friend Wendy gave me a Tex-Mex cookbook. 

“Enjoy your adventures in the Lone Star State and learn to cook some yummy food,” she inscribed in the front cover.

Although my plan was never to stay in Texas after I graduated, I find myself still here 15 years later. I’ve had many adventures, and I’ve learned to cook some delicious food (tamales still elude me so if you want to teach me, please send us a message!).

Empanadas are one of my favorites. A little hand-held pie, an empanada can be either sweet or savory. I love this version with ground chuck and some surprise sweetness in the raisins. Delicious.

Ground Beef Empanadas (Picadillo)

Ingredients:
1 Tbsp vegetable oil
8 oz ground beef chuck
1/2 tsp salt
Pinch of freshly ground black pepper
1/2 cup drained green pitted olives, chopped
1/2 cup raisins
1 carrot, peeled and finely chopped
1/2 white onion, finely chopped
1 cup canned tomato puree or sauce
Nonstick cooking spray, for greasing
One 1-lb pkg frozen puff pastry
All purpose flour, for dusting
2 large eggs, beaten with 1 Tbsp water

Directions:
Preheat the oven to 350° F. Heat the oil in a heavy sauté pan over medium-high heat. Add the ground beef chuck and cook until browned, about 7 minutes. Season with the salt and pepper. Add the olives, raisins, carrots and onions and sauté for a couple of minutes until softened. Add the tomato puree and simmer for 10 minutes. Turn the heat off and cool to room temperature before filling the empanadas.

Grease a large baking sheet with nonstick cooking spray. Unfold one sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the pastry out to 1/4-to-1/8-inch thickness. With a knife, cut out 4 equal squares measuring 4 1/2-by-5 1/2 inches. Add 2 tablespoons of the cooled beef mixture to the center of the square. Brush the edge of each square with some egg wash and fold to shape into triangles. Crimp the edges with a fork. Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 25 minutes.

Makes 8 empanadas 

Nutritional Information: Calories Per Serving: 172, Calories from Fat: 80, Fat: 9 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 64 mg, Sodium: 640 mg, Carbohydrates: 15 g, Fiber: 1 g, Sugar: 12 g, Protein: 7 g



Healthy Living: Back to School


When I was younger, I would start getting excited about the back-to-school season around the end of July. I loved going to the store with my parents to pick out the coolest school supplies, the most fashionable clothes and the most delicious snacks for my lunch box. 

I remember once school started my dad would get up early every morning to make my lunch. Some days I would get a turkey and cheese sandwich, and other days I would get my favorite, a peanut butter and jelly sandwich. My favorite part of my dad making my lunch was that each day my sandwich would be cut into a different shape. I loved opening my lunch box to see what kind of design was cut into my sandwich.  

If your kids love PB&J sandwiches, I highly suggest trying this recipe: PB&J sushi rolls. It’s easy to make and it brings variety to your kid’s lunch.

PB&J sushi rolls

Prep Time: 10 minutes

Ingredients:
4 slices whole wheat bread, crust removed
1/4 cup jam
1/4 cup peanut butter

Directions
Press down on bread to flatten. Spread about 1 tablespoon of jam and peanut butter on each slice of bread. Starting at one edge, slowly roll the bread tightly. Slice into rolls about 2 inches wide, cleaning the knife between each cut to separate rolls neatly.

Serves 4

Nutritional Information: Calories Per Serving: 220, Fat: 9 g (2 g Saturated Fat), Cholesterol: 0 mg, Sodium: 213 mg, Carbohydrates: 29 g, Fiber: 3 g, Protein: 8 g



Product Talk: Philadelphia Cooking Crème


If you know me at all, you know I firmly believe cream cheese is a food group. I have a Pinterest board dedicated to all things cream cheese. I have a Philadelphia brand cream cheese cookbook at home, and I plan to someday write the definitive cream cheese cookbook.

So, imagine my delight when the Philadelphia brand (makers of all things cream cheese) came out with Cooking Crème. A more “pourable” version of cream cheese, Cooking Crème is perfect for sauces and soups. It comes in several flavors, leaving very little work for you to do when creating a delicious meal at home. Choose from Italian Herb, Savory Garlic, Creamy Pesto, Savory Lemon and Herb, or Santa Fe Blend.

Also, imagine my delight when I met a man who feels the same way about cream cheese that I do, earning him scads of points in my book. He also gets bonus points for being an adventurous eater and being more than willing to eat anything I whip up. This recipe was born on a night of “let’s see what’s in the fridge and pantry” and will become a regular meal in the rotation!

Italian Herb Cream Pasta

Ingredients:
12 oz linguine
1 Tbsp extra virgin olive oil
2 cloves garlic, minced
1 yellow squash, diced
1 red bell pepper, diced
1/2 white onion, diced
3 cups fresh spinach
1 can (15 oz) diced tomatoes, undrained
1 tub (10 oz) Philadelphia Cooking Crème in Italian Herb

Directions:
Boil water in a large pot. Add pasta; cook until al dente.
While pasta is cooking, heat olive oil over medium-high heat. Sauté onion until translucent. Add garlic, squash and bell pepper. Sauté until the vegetables begin to soften. Add can of tomatoes and reduce liquid by half. Add spinach and cook until wilted. Add Cooking Crème and heat through. Drain pasta. Toss with sauce and serve immediately.

Nutritional Information: Calories Per Serving: 446, Calories from Fat: 143, Fat: 16 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 95 mg, Sodium: 583 mg, Carbohydrates: 62 g, Fiber: 3 g, Sugar: 9 g, Protein: 17 g



Dine In: Garlic Cheese Flat Bread


Last Wednesday night, my man and I were sitting around talking about, well, food. We’d just eaten dinner. I’m not sure why we felt the need to talk about food again so soon, but since it’s a favorite topic of mine, we rolled with it. It started with seafood, what kinds we liked the best (scallops were a favorite for us both; lobster and crab also made the cut). He likes escargot. I couldn’t go as far as to say I LIKE it (it’s more of a mental thing for me), but then he mentioned that he pretty much likes anything cooked in garlic and butter.

“Add cheese to that and it would be perfect,” he said. “Cheese, garlic and butter. That’s all I’d need.”

Now, some would say garlic isn’t the best ingredient for a date night dish, but I firmly believe that since the way to a man’s heart is through his stomach, that trumps garlic. Besides, if you both eat the same thing, wouldn’t it cancel each other out?

Garlic Cheese Flat Bread

Ingredients
1 (13.8oz) package refridgerated pizza crust
1/4 cup butter, melted
6 cloves garlic, minced
1 tbsp minced fresh basil
1 cup shredded cheddar cheese
1/2 cup grated Romano cheese
1/4 cup grated parmesan cheese

Directions
Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 10×15 baking sheet. Press dough on to prepared baking sheet. Combine butter, garlic and basil in a small bowl; drizzle over dough. Sprinkle with cheddar cheese, Romano cheese and parmesan cheese.
Bake in preheated oven until crisp, 10 to 12 minutes. Cut into squares and serve warm.

serves 12

Nutriontal information: Calories Per Serving: 186, Fat: 10 g, Cholesterol: 27 mg, Sodium: 388 mg, Carbohydrates: 16 g, Fiber: 1 g, Protein: 8 g

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Posted in: Dine In


Family Matters: Kraft Recipe Makers


I sit here writing this on about four hours of sleep. My sixth-grader caused me some major worry last night and I couldn’t get settled. Plus, my fourth-grader was leaving for camp this morning, and I knew we had to be up and at ‘em early. It’s raining and my full-time job has been hectic, as it is most days.

But, I know you, reading this, have NEVER been tired, worried, harried and bummed out all at the same time.

(SHE SAYS, LAUGHING SARCASTICALLY.)

Ha-ha, right? We’ve all been there- Some days more than others.

That’s where Kraft Recipe Makers come in. When you’re at the end of your rope (and even when you’re not), you can feel good about putting a nutritious, delicious meal on the table for your family with little effort and maximum comfort.

It’s quite simple; I can even do this math.

Take the Kraft Recipe Maker, add a few other ingredients and you have dinner. Voila! “Kraft Recipe Makers give you a jumpstart to a variety of fresh, home-cooked meals,”  according tothe Kraft website. “Each provides a recipe developed by our chefs, along with 2 carefully selected sauces that work together to provide layers of flavor. Just add your own fresh ingredients and follow the four-step recipe for a delicious dish your family will love.”

For the skillet, choose from sweet and sour chicken, chicken bruschetta pasta, beefy burritos, and sweet and sour meatballs, plus many more.

For the oven, choose from Asian fish tacos, Verde chicken enchiladas, Florentine stuffed chicken breasts and more.

Don’t forget the slow cooker, a personal favorite of mine. Try hickory barbecue beef, beef stroganoff, Tuscan stuffed flank steak and more.

Found on the shelf at your local Brookshire’s, Kraft Recipe Makers make dinner a breeze.

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Posted in: Family Matters


Mi Blog Hispano: Coctel de Camarones al Estilo Mexicano


Estos días de verano siempre estamos pensando en  el mar y sus delicias, también lo pasamos compartiendo en familia y con nuestros amigos. Mi gran amiga Carmen de Acapulco, me regalo su famosa receta para preparar el delicioso Coctel de Camarones que siempre prepara cuando nos reunimos en su casa, le pedí permiso para compartirlo hoy con ustedes, espero que los disfruten tanto como yo.

 

COCTEL DE CAMARONES
4 copas grandes 8 medianas

1 Kg de camarones chicos o medianos
2 litros de agua, un trozo de cebolla y 2 dientes de ajo. Sal y hojita de laurel
Para la Salsa
2 tomates rojos picados
2 tazas de salsa ketchup
Sal al gusto
4 Limones
1-2 Tazas de caldo de los camarones mas o menos calcula

Clamato acaba de sacar el Clamato camarón, se los recomiendo.
Se lo agrego muy frío, al coctel de camarón en lugar del caldo, así puedes hacer tu coctel con camarones cocidos (ya los venden pelados y limpios)

1 ramito de cilantro (opcional)
1 cebolla mediana picada
2 aguacates medianos
Salsa picante al gusto (Salsa Tabasco, Valentina etc.)
Galletas saladas

Preparación:
– Cuece los camarones en el agua con sal, cebolla hoja de laurel y dos dientes de ajo. Cuando el agua esté hirviendo agrega los camarones y los dejas como dos o tres minutos, no deben sobre cocinarse. Sácalos con un colador. Echa los camarones en un baño de agua con hielos. Escúrrelos y pélalos, deben estar muy fríos. Cuela el caldo y enfría el que vayas a necesitar para el coctel. Si le pones Clamato Camarón, ya no tienes que cocer los camarones, los puedes comprar ya cocidos.

- Mezcla la salsa de tomate con caldo de la cocción de los camarones, como una o dos tazas, (calcula), jugo de limón, y el tomate picado formando una salsa, sal. Pruébalo.
–  Sirve los camarones mezclados con la salsa en una copa alta. Adorna con los cuadritos de aguacate
– Aparte pones la cebolla picada, los limones cortados y sin semillas, Aceite de oliva y una botella de salsa picante. (Yo prefiero Tabasco). Estos ingredientes son al gusto de cada quien.
– Galletas saladas para acompañar.



Shop the Sale: Peaches and Nectarines


When I lived in Germany, I thought I was SO COOL because I used to be able to say, “Oh, I went to France for lunch today,” with an air of nonchalant insouciance suitable for having motored across the border for a Sunday lunch.

In reality, I only lived 40 minutes from the borders of France or Luxembourg, so going to France for lunch was actually closer than getting to the nearest metroplex from where I currently live.

Don’t get me wrong; going to France for lunch was a treat. We used to drive over to Metz, France, which is known for its amazing antiques. When I moved back stateside from Germany years later, I left with many an antique from the Metz markets.

There was a little bistro we used to visit in Metz (try as I might, I cannot remember the name). The bread was heavenly, the roasted chicken divine and the pastries out of this world, especially the peach galette.

A galette, in my terms, is a messy pie. In official I-went-to-Cordon-Bleu terms, a galette is a  “freeform, crusty cake.”

A galette looks like a cross between a pizza and a pie, to me. It has a bottom crust folded up over a filling, which can be either sweet or savory. I quickly pounced on this idea as I’ve never mastered a pie crust and even if I can make it taste delicious, it still doesn’t look good. Needless to say, I’m a big fan of the galette.

The peach version at the bistro in Metz was perfectly sweet and lustrously glazed. You can easily make your own at home. I’ve adapted this recipe to use purchased refrigerated pie crust, but you can make your own from Grandma’s favorite recipe, too. This week, peaches and nectarines are on sale at Brookshire’s, so you can try your hand at this French favorite.

Peach Galette

Ingredients

Crust
1 refridgerated pie crust

Filling
2 large, not-overly-ripe yellow peaches (about 3/4 pound total), pitted, sliced into 1/4-inch to 1/2-inch slices
3 Tbsp sugar
1 Tbsp flour
1/2 tsp vanilla extract
1 Tbsp almond paste (optional)
1 tsp butter
1 egg
A sprinkling of coarse sugar (optional)

Directions
Preheat the oven with the rack in the middle position to 425°F (220°C). Place the peach slices in a bowl and sprinkle with the flour and sugar. Toss gently to coat. Sprinkle vanilla extract over the peaches.

In a small bowl, whisk the egg until smooth and set aside.

On a lightly floured, clean, smooth surface, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet.

If you are using almond paste (not necessary, but a nice addition if you have it), dot the middle 6-inch circle of the dough with the almond paste. (If you can spread it, that’s great. Otherwise, just dot with little bits.) Arrange the peach slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8-inch circle. Dot with a little butter.

Fold the outer edges of the dough round over the filling, by about 2 inches all the way around, in an accordion fashion. Use a pastry brush to coat the exposed dough with an egg wash (you can cook up the leftover egg as a little scrambled egg, by the way) and sprinkle with coarse sugar, if using.

Place in the oven and cook for about 15-20 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, over a rack, for about 15 minutes.

It’s also great served with a little vanilla ice cream.

Serves 8

Nutritional Information: Calories Per Serving: 72, Calories from Fat: 23, Fat: 3 g (1 g Saturated Fat), Cholesterol: 22 mg, Sodium: 29 mg, Carbohydrates: 12 g, Fiber: 1 g, Sugar: 9 g, Protein: 1 g

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Posted in: Shop the Sale


Healthy Living: Black Bean Burgers


My family loves to grill in the summertime. Once the weather begins warming up, we start grilling almost every Saturday and Sunday for lunch. Some of my favorite things to grill are salmon on a cedar plank, asparagus, corn, zucchini and onions.

Recently, I have fallen in love with grilling black bean burgers. Not only do I love them, but so does my meat-loving boyfriend. I know he is not too crazy about having meatless meals, so I was rather nervous about him liking them the first time I made them. He ate the first burger and then quietly said, “Could I have another one?” I was in shock! I thought, if he likes them, anyone would. We have now added black bean burgers into our meal rotation.

Black beans are an excellent source of cholesterol-lowering fiber. They are also a good source of iron and protein with no saturated fat, making them a great substitute for meat in a vegetarian meal. Black beans get their black pigments from the flavonoid, anthocyanin. Anthocyanin aids in the prevention of cancer, inflammation and heart disease, and it helps protect your memory. So, with all these benefits, why not try a black bean burger?

Black Bean Burger

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients
1/2 medium yellow onion, roughly chopped
1 garlic clove, smashed
1 jalapeno pepper, seeds and stem removed, chopped
2 (15 oz) cans black beans, drained, rinsed and dried, divided
2 Tbsp chopped cilantro
1 tsp cumin
1 egg
1/2 cup cooked corn, dried
1/2 cup panko bread crumbs
1/4 tsp salt
1/4 tsp ground black pepper
6 hamburger buns
6 lettuce leaves
1 avocado, sliced

Directions
Heat grill or pan to medium-low heat. 

In a food processor, pulse onion, garlic and jalapeno until finely chopped. Add 1 can black beans (make sure beans have been dried completely or patties will not stick together). Add cilantro, cumin and egg; pulse until well combined. Add mixture to a large mixing bowl. Dry black beans and corn, removing any liquid from the surface. Add remaining black beans, corn, breadcrumbs, salt and pepper; mix until well combined. Divide mixture into 6 patties. Line grill with foil. Place patties on grill and cook 6 minutes on each side, or until golden brown crust has formed. 

Toast hamburger buns on the grill. Add patties to hamburger with lettuce leaves and sliced avocado.

Serves: 6

Calories Per Serving: 400, Fat: 9 g (2 g Saturated Fat), Cholesterol: 27 mg, Sodium: 943 mg, Carbohydrates: 64 g, Fiber: 11 g, Protein: 16 g



Product Talk: Udi’s Gluten Free Lemon Streusel Muffins


Many people eat a gluten-free diet these days.

What’s gluten-free? It’s avoiding anything with gluten, a protein found in foods processed from wheat and related grains. That means bread, pasta, cookies, cupcakes, muffins, rolls, etc. Some people do it for health reasons because their bodies cannot process gluten. Other people say avoiding gluten just makes them feel better.

However, it’s not always easy to avoid your favorite gluten-laden treats. That’s why Udi’s Gluten Free is committed to providing delicious products that won’t wreak havoc on your stomach, including these muffins that caught my eye in the frozen foods section of your local Brookshire’s.

“Moist and delicious, our Lemon Streusel Muffins will definitely add lift to your morning routine. Indulge in the soft, harmonious balance of light citrus flavor and sweetness. Best served warm from the oven or microwave,” according to Udi’s Gluten Free .

I don’t eat gluten-free, but these muffins are delicious if you’re being health-conscious or just want a tasty treat.

 A package of four muffins costs $6.



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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.

Product Talk

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Tips on maintaining a healthy lifestyle, every Tuesday.

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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.

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