share. The Brookshire's Blog

Mi Blog Hispano: Maravillas Sanadoras de la Linaza


Maravillas Sanadoras de la Linaza

Hace unos días estuve leyendo sobre  las bondades y propiedades de algunos alimentos naturales y como, el consumo de estos beneficia en gran manera nuestra salud. Tener una alimentación balanceada  permite que nuestro cuerpo tenga todo lo que necesita para tener un buen funcionamiento. Con un ritmo de vida acelerado, como el que la mayoría de nosotros tiene,  a veces, no tenemos la oportunidad de escoger adecuadamente lo que consumimos  y esta es la causa de muchas enfermedades y malestares que nuestro cuerpo tiene que enfrentar.

Es importante saber que existen algunos alimentos o elementos que podemos incluir en nuestra dieta diaria, que pueden colaborar con nuestro bienestar físico. A continuación voy a compartir con ustedes los cosas interesantísimas que aprendí sobre: La Linaza.

Linaza

Este sencillo grano proveniente de la planta del lino, tiene comprobados efectos beneficiosos para el organismo, actuando sobre muchas enfermedades. Estudios señalan que la linaza contiene 27 elementos identificables como anticancerígenos. También se ha visto que al consumirla con regularidad la piel se suaviza y mejora problemas como la psoriasis y el eczema. También es muy utilizada para  reducir inflamaciones en enfermedades como la artritis reumatoide, para ayudar con problemas de estreñimiento, pero además esta confirmado que contiene niveles Fito estrógenos, que es un componente asociado con los problemas derivados a la  vejez.

La linaza contiene tres grupos de nutrientes importantes que poseen propiedades sanadoras: los ácidos grasos esenciales Omega 3, los líganos y la fibra soluble e insoluble. He aquí las propiedades de cada uno:

Omega-3: La linaza es una de las Fuentes mas ricas en este acido graso esencial, importante para la buena salud, el crecimiento y desarrollo infantil, y primordial en la formación del sistema nervioso. Se dice que previene también las dolencias cardiovasculares.

Lignanos: Son Fito estrógenos que tienen un papel importante  en la prevención de ciertos cánceres hormonales, como los de la próstata en el hombre y los de seno en las mujeres.

Fibra: Contiene más fibra que algún otro tipo de grano. Un cuarto de taza de semillas de linaza tiene 10 gramos de fibra de tipo soluble e insoluble.

Propiedades

Ayuda a la limpieza intestinal/Previene el riesgo de enfermedades cardiovasculares/Favorece el equilibrio hormonal (excelente aliada en la menopausia)/Por contener grandes cantidades en fibra dietética es ideal para bajar de peso/Previene el cáncer de colon, y es eficaz en tratamientos para la gastritis y la acidez estomacal/Es ideal para problemas de la piel/Proporciona vitalidad y energía.

¿Como tomarla?

Se recomienda tomarla a diario. Puede encontrarse de dos maneras: molida o en grano. La cantidad que se aconseja es dos cucharaditas de semillas molidas en la mañana y dos en la tarde. Pueden mezclarse con jugos de frutas, sopas, cereales o yogurt; también se puede rociar sobre fruta o ensalada. Se debe conservar en un sitio fresco para mantener todos sus nutrientes.

 

 

 

 

 



Healthy Living: Green Peas


“Eat your peas!”

I heard this phrase countless times while growing up, and for me, “peas” generally referred to the pile of green orbs scattered across my plate and hiding under the mashed potatoes on Wednesday nights, when meatloaf, mashed potatoes and peas were almost always on the menu.

I never minded peas. In fact, I liked them. My siblings…not so much. I remember my brother Andy having to sit at the dinner table for…well, a really long time. Did it make him eat his peas? Nope. It didn’t.

But this dip might have tempted him to eat the green anomaly on his plate.

What kid, or adult for that matter, doesn’t like a dip – especially one that tastes like springtime? This is the optimal time of year to maximize fresh produce and fresh flavors. Try this one today.

Green Pea and Chickpea Hummus

Ingredients
1/2 lb frozen or fresh green peas
1 (14.5 oz) can chickpeas, rinsed and drained
2 cloves garlic
1/2 jalapeño pepper
Salt and pepper to taste
2 tsp lemon juice
1 Tbsp olive oil
1 Tbsp plain Greek yogurt
Water, as needed
2 scallions, finely chopped, or fresh basil for garnish

Directions:

Cook the peas according to the directions on the bag, likely boiling them in salted water for 1 to 2 minutes. Rinse the peas under cold water to stop further cooking.

Combine the peas, chickpeas, garlic, jalapeño, salt and pepper in a food processor and pulse until chopped. Add in the lemon juice, olive oil and yogurt and purée until evenly thick and blended. If the texture seems too thick, drizzle in water 1 teaspoon at a time until a more spreadable texture is achieved. Add more seasoning if required.

Chill and top with chopped scallions before serving, or fresh basil if you prefer a slightly milder spread.

Serve with crackers, pretzels, bread or assorted vegetable slices for a lively snack, or top a salad with a dollop of this hummus for a filling but light meal.

Serves 4 as an appetizer

Nutritional Information: Calories Per Serving: 453, Calories from Fat: 90, Fat: 10 g, Cholesterol: 0 mg, Sodium: 28 mg, Carbohydrates: 71 g, Fiber: 21 g, Sugars: 14 g, Protein: 23g

| Permalink | Print
Posted in: Healthy Living


Product Talk: Wonton Wrappers


It’s all your fault.

YOURS!

You know who you are, Blogger-Who-Loves-Buffalo-Chicken-As-Much-As-I-Do and Employee-Who-Pointed-It-Out.

I’m lookin’ at you.

Wonton wrappers are so much fun to use for everything from egg rolls to apple pies to, yes, Buffalo Chicken Cupcakes. 

These approximately 4 x 4-inch squares of thinly pressed dough are delicious and great for a variety of recipes. Stuff them with meat and veggies, wrap, bake or fry and use them as egg rolls. Line with apple pie filling, roll in cinnamon sugar, bake and call it an apple pie.

Or, make Buffalo Chicken Cupcakes.

*sigh.

It’s not a secret I ADORE buffalo chicken, OK?

And I’d taken a hiatus from writing about it…until a few days ago. But here’s one more recipe (for now), using easy, versatile wonton wrappers and my fave, buffalo chicken, for a meal easy to eat and yummy in your tummy.

Buffalo Chicken Cupcakes

Makes 12 regular cupcakes or 48 mini cupcakes

Ingredients:

1 (8 oz) pkg cream cheese, softened
1/2 cup ranch dressing
1/2 cup buffalo wing sauce
1 cup shredded cheddar cheese, divided
1 1/2 cups cooked and shredded chicken
24 wonton wrappers
1/4 cup blue cheese crumbles

Instructions

Preheat oven to 375° F. Spray muffin tin very lightly with cooking spray.

In a medium bowl, combine softened cream cheese, ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.

Start layering your cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture into each cup. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.

Bake for 18 minutes or until edges are brown. Check cupcakes after 10 minutes into cooking, and if edges are browned, cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cupcake out.

For mini cupcakes: Cut each wonton wrapper into 4 squares. Layer wonton, about 1 teaspoon of filling, wonton, then another teaspoon of filling. Top with shredded cheese and blue cheese. Bake for 10 minutes. Let cool slightly; then remove from pan.

Note: Wonton wrappers can be found in the refrigerated section of your produce section usually on a wall by the mushrooms, broccoli and dressings. Just ask someone if they aren’t there.

Nutritional Information: Calories Per Serving: 330, Calories from Fat: 108, Fat: 12 g, Cholesterol: 52 mg, Sodium: 603 mg, Carbohydrates: 38 g, Fiber: 1 g, Protein: 16g

| Permalink | Print
Posted in: Product Talk


Dine In: Dolmadakia


The best Greek food I’ve ever eaten was in Germany. Go figure. But of course, that’s probably because I haven’t been to Greece…YET. (Visiting there is first on my to-do list.)

There was a little restaurant called the Poseidon, full of every Greek kitsch you can imagine – statues of Greek gods, faux-crumbling columns, brightly colored frescoes of sea sides, whitewashed houses and blue skies, a model of the Parthenon…you get the picture.

But the food was amazing. Every Friday night, for the better part of two years, my partner in crime, Susan, and I walked from our apartment building, on the grounds of a German military artillery school, to the Poseidon and sat outside on the patio every time weather permitted (which in Germany, doesn’t happen often).

Each meal there started off with an ice-cold shot of ouzo, a Greek liquor with a licorice flavor. They said it opened your digestive tract. Then we’d usually get a slab of goat cheese, milky-white, salty, and dressed with extra virgin olive oil and some capers. I almost always ordered the dolmadakia – as an appetizer they were served cold, or they came baked in a rich tomato sauce as a main course. Dolmadakia are grape leaves stuffed with a combination of meat, often lamb, and rice. We’d sip on a kristallweizen (a light, crisp, German wheat beer) during the meal, and, at the conclusion of the feast, the waiter would bring a snifter of metaxa, another Greek liquor, on fire. You blew out the colored flame and sipped it, closing your digestive tract.

Recreating the ‘dolma’ at home is a little time-consuming, but once you master the art of wrapping the grape leaves, it’s a great date-night, dine in meal.

Dolmadakia

Ingredients:

2/3 cup raw rice
1 (1 lb) jar grape leaves
6 small onions, finely chopped
3/4 lb ground lamb or ground beef, uncooked
1 tsp crushed dried mint
2 tsp finely chopped parsley
1 pinch cinnamon
1 tsp salt
Pepper
2 Tbsp olive oil
Chicken broth or water
2 lemons
2 egg yolks

Directions

Do not cook the rice, but soak it in boiling water 5 minutes and drain in a sieve.
Unfold the grape leaves and rinse under cold running water.
In a bowl, combine the rice, onions, meat, mint, parsley, seasonings and oil; mix together with clean hands.
Form 1 tablespoon of the mixture into an oval shape, place on a grape leaf and roll up, turning the ends in to seal; repeat until all the stuffing is used.
Arrange stuffed leaves closely packed in layers in a small flame-proof baking dish
Pour in the broth or water to cover; sprinkle with the juice of 1 lemon
Place a heat-proof plate on top of the grape leaves to weigh them down.
Cover with foil, bring to boil, reduce heat and simmer 1 hour over very low heat.
Let the leaves cool slightly in the broth and remove from broth, reserving the broth.
Beat the egg yolks. Add the juice of the other lemon to the yolks.
Heat the yolk mixture, slowly adding some of hot broth from the dolmadakia while heating.
Remove from heat, stir into rest of broth and let stand 5 minutes to thicken.
Serve immediately while sauce is warm.

Serves 8

Nutritional Information:Calories Per Serving: 286, Calories from Fat: 141, Fat: 16 g, Cholesterol: 78 mg, Sugars: 2 g, Sodium: 1941 mg, Carbohydrate: 28 g, Fiber: 3 g, Sugars: 2 g, Protein: 12 g

| Permalink | Print
Posted in: Dine In


Family Matters: Social Interaction


When your toddler is about 2 years old, he’ll really like social activities like story time. However, don’t expect him to get down and interact with all the other kids. Little ones at this age still primarily parallel play, that is, they engage in their own activity next to another child. This is perfectly OK. You don’t have to force Jacob to share with Sophie or even be interested in her toys or acknowledge she’s there. He’s still primarily interested in his caregiver and whatever toy he finds most amusing at that given moment. But introducing him to other kids in group settings (whether that be one other child or 10) is good for his development at this point. So maybe try a library story time, or a group music class, or just take your toddler to the park and let them sort out the early social cues.

TIP 12 to 36 Months: Say no to your toddler. That’s right. A simple word, “No.” This is what a toddler can understand. Rationalizing with them, “Do you think that’s a good choice?” is more appropriate for a school-age child. But when they’re 2 and 3, keep it simple!



Family Matters: Car Seat Safety


Your baby is probably big enough now to transition from an infant carrier car seat to a convertible seat. But always, always, always keep it rear-facing. A lot of experts are now recommending that you keep baby in a rear-facing position longer than age 12 months.

The American Academy of Pediatrics recommends, based on a 2007 study from the University of Virginia, “children under 2 are 75 percent less likely to suffer severe or fatal injuries in a crash if they are facing the rear.”

“A baby’s head is relatively large in proportion to the rest of his body, and the bones of his neck are structurally immature,” said the statement’s lead author, Dr. Dennis R. Durbin, scientific co-director of the Center for Injury Research and Prevention at the Children’s Hospital of Philadelphia. “If he’s rear-facing, his entire body is better supported by the shell of the car seat. When he’s forward-facing, his shoulders and trunk may be well restrained, but in a violent crash, his head and neck can fly forward.”

What more information do you need?

TIP 7 to 12 Months: Babies this age are now eating solid foods. To help them stay full, make sure to provide about 3 full tablespoons of protein at each meal. 



Family Matters: Thumb Sucking


When my best friend’s baby was born a few months ago, she swore two things: that she would never speak to Baby in nauseating, high-pitched ‘baby talk’ nor would she ever let her suck her thumb.

HA!

Both of those promises went out the window within minutes of that sweet girl’s birth. She was practically born sucking her thumb, and I think Mama told her “Your little thumby-wumby needs to come out of your mouthy now…”

Best laid plans, right?

Thumb sucking is not the end of the world. I didn’t have to deal with it, because both of my boys used pacifiers, but my sister sucked her thumb. And guess what? She’s a fully functioning adult who graduated with her master’s degree without a thumb in her mouth. There’s hope, I promise.

Babies suck to soothe. If your baby sucks his thumb, you’ve got the built-in convenience of not having to get up 19,002 times a night (not that I counted) to find their pacifier for them.

Now, too much thumb sucking can cause alignment problems with teeth, but experts say MOST kids stop by around age 4. And if they haven’t, rest assured a preschool or kindergarten classmate will help things along by point out that sucking your thumb is for babies.

TIP- 0 to 6 Months: Repeat. Repeat. Repeat. Babies thrive off of repetition. “Mixing things up” isn’t what your infant wants. Instead, it’s perfectly ok if you read “Goodnight, Moon” to them every evening for the first years of life. They love it. Repeat. Repeat. Repeat. 



Shop the Sale: Grilled Potato Wedges


Father’s Day is coming up and these potatoes would taste phenomenal with a great grilled steak. I don’t know about you, but I like to make summertime meals as easy as humanly possible and cooking everything on one surface fits that bill.

Why do steak and potatoes go so well together? Well I’m really not sure, but I do know that a russet potato, crisp on the outside and creamy and smooth on the inside, is always a hit.

Russet potatoes, which will hold up well sliced and grilled, are on sale this week at Brookshire’s, so stock up for Father’s Day or any weeknight grilling venture.

Grilled Potato Wedges

Ingredients:

1 tsp cumin
1 tsp ancho or regular chili powder
1 tsp kosher salt
1 tsp freshly ground black pepper
3 large russet potatoes, scrubbed and cut into wedges about 1 inch thick
1/3 cup olive oil

Directions:

Mix together the cumin, chili powder, salt and pepper in a small bowl and set aside.

Brush the potatoes all over with olive oil and place over the hot side of the grill and cook until browned and crisp on both sides, about 2 to 3 minutes per side. Move the potatoes to the cool side of the grill, cover, and continue to grill until cooked through, about 5 to 10 minutes longer.

Remove the potatoes from the grill to a large bowl. Sprinkle with the spice mixture to taste and toss to coat. Serve immediately.

Nutritional Information: Calories Per Serving: 200, Calories from Fat: 102, Fat: 11 g, Cholesterol: 0 mg, Sodium: 9 mg, Carbohydrates: 24 g, Fiber: 4 g, Sugars: 2 g 

| Permalink | Print
Posted in: Shop the Sale


Healthy Living: Quinoa


One of my new obsessions is quinoa.  I make it for dinner about once a week; it has become a staple in my house. When I go to Brookshire’s I know to add quinoa to my grocery cart because I will have it sometime during the week. I normally reserve quinoa dishes for busy nights because it’s so easy and quick to make. Quinoa has a nutty flavor and can go with almost any ingredient.

Quinoa is not a cereal grain, but a pseudo-cereal. You cook it and eat it like a grain, but it is actually an edible seed. Quinoa is not only packed with protein, but it is a complete protein – meaning it offers all of the essential amino acids. Quinoa is also rich in fiber and iron.

This is one of my favorite quinoa recipes that I have very often. I normally have enough to take in my lunch the next day.

Southwest Quinoa

Prep Time: 5 minutes
Cook Time: 30 minutes
Serves: 4

Ingredients:

1 tsp canola oil
1 onion, chopped
3 garlic cloves, peeled and minced
1 cup uncooked quinoa
2 cups vegetable broth
1 tsp ground cumin
1 cup cooked corn
1 (15 oz) can Food Club Black Beans
1/2 cup chopped cilantro 

In a saucepan, heat oil.  Add onion and garlic; cook until onions are tender. Add quinoa, vegetable broth and cumin to saucepan; bring mixture to a boil. Cover, reduce heat and simmer for 15 minutes. Add corn and black beans; cook until warm. Stir in cilantro and serve.

Calories Per Serving: 233, Fat: 4 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 538 mg, Carbohydrates: 39 g, Fiber: 7 g, Protein: 10 g



Product Talk: Gorton’s Simply Bake Tilapia Signature Seasoning


I’ve wanted my kids to eat more fish for a long time now. It’s brain food, after all, with the omega fatty acids needed for optimal brain function.

But to be honest, they haven’t enjoyed it very much.  Not even the grilled salmon I adore and could eat several times a week. 

Recently we tried Gorton’s Simply Bake Tilapia Signature Seasoning. The boys loved it. It’s a more mild white fish and seasoned perfectly. We had it with steamed cauliflower and a side of wild rice.

But, best of all – you bake it in a bag! Easy cleanup and perfect for a weeknight meal. You just place the Bake Perfect Oven Bag in your oven, and it cooks up in no time. Each tilapia fillet has only 120 calories and 20 grams of protein. Try some today!

| Permalink | Print
Posted in: Product Talk


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.

Mi Blog Hispano

De Todo un Poco
Subscribe via RSS