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Mi Blog Hispano: Dulce Primavera


familiaMe encanta cuando llega la primavera porque en este tiempo siempre comienzan los planes de tener frecuentes reuniones con familiares y amigos. La naturaleza se cambia de atuendo y podemos admirar el paisaje vestido de flores con muchos colores, el hermoso sonido del canto de los pájaros y diversos olores que perfuman el ambiente.

Para mí la primavera es como una fiesta, con mucha gente sonriendo, música, colores, fragancias y por supuesto; algo que a todos nos encanta que son los sabores. Durante los fines de semana en este tiempo, ya que el clima usualmente está fresco, no faltan las reuniones al aire libre para hacer carne asada, ensaladas, comer muchas frutas, aguas frescas y pasar el tiempo divirtiéndonos en grande. Quiero compartir con ustedes mi receta de ensalada de frutas que usualmente preparo con mucho cariño durante la primavera.

Ensalada Dulce Primavera

Para 8 Personas

Ingredientes:
2 Plátanos (o Bananas) grandes, pelados y rebanados.
¼ de Kilo de Moras azules
½ Kilo de Fresas picadas en trocitos
1 Limón (jugo)
2 Cucharadas de miel
1/3 Taza de Piñones

Preparación:
Mezcla los plátanos, manzanas y moras. Coloque la miel y el limón, y revuelve para que aderece las frutas. Coloque los piñones y enfríe en el refrigerador por 15 minutos antes de comer.

No olvides esta primavera de disfrutar de la naturaleza, aprovecha para salir y hacer ejercicios o simplemente caminar. Respira el aire fresco, saluda al vecino, contempla el azul hermoso del cielo y si llueve, admira la lluvia como esa bendición de Dios que alimenta la tierra para que nazca la primavera. 



Healthy Living: Roasted Okra


Roasted OkraI have this thing about okra.

I know it’s healthy. I know it’s good for me, but I’ve never been a huge fan of the texture.

I basically cut it out of my diet, which is rather shocking considering it’s a staple of Southern cuisine.

Recently, I had the best bowl of gumbo I’d ever eaten in my life, and it featured a generous amount of okra. The okra was cooked perfectly with just the right amount of tenderness.

I decided to give okra another chance, and I’m so glad I did because I found this recipe.

Roasting the okra gives it the perfect texture, in my opinion, and the coconut oil just increases the health factor!

Roasted Okra

Ingredients:
1 lb okra
2 Tbsp coconut oil
salt, pepper, garlic powder to taste

Directions:
Preheat the oven to 450° F. Wash and thoroughly dry the okra. Once dried, roughly chop okra, and toss with coconut oil and seasoning. Spread out on a baking sheet and roast for 25 minutes, stirring the mix once about halfway through. Serve immediately and enjoy.
Serves 2
Nutritional Information: Calories Per Serving: 192, Calories from Fat: 126, Fat: 14 g (12 g Saturated Fat), Cholesterol: 0 mg, Sodium: 16 mg, Potassium: 678 mg, Carbohydrates: 17 g, Fiber: 7 g, Sugar: 3 g, Protein: 4 g.

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Product Talk: Cookie Dough Oreo Cookies


Cookie Dough Oreo CookiesI was scrolling through Facebook one night when I had to stop dead in my tracks.

There it was…the stuff dreams are made of: Cookie Dough Oreo cookies.

Instead of the regular white fluffy cream in the center, these had cookie dough cream!

Seriously, could there be more perfect flavors combined into one cookie?

The cookie dough cream, to me, had a slight coffee flavor, which I don’t think was intentional but made them all the more delicious.

These cookies are only in Brookshire’s stores for a limited time, so get them now! (Grab some milk while you’re at it!)

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Dine In: Chocolate Stout Cake


Chocolate Stout CakeMonday is St. Patrick’s Day and as we all know, St. Patrick is the patron saint of Ireland.

Taking it another step, Guinness beer is the patron drink of the Emerald Isle.

This stout actually has a really cool story.

The Guinness family started brewing ales from 1759 at the St. James’s Gate Brewery in Dublin. On Dec. 31, 1759, Arthur Guinness signed a 9,000 year lease at £45 per year for the unused brewery. Ten years later, Guinness first exported his ale; he shipped six-and-a-half barrels to Great Britain. Throughout history, the Guinness company has only made three different beers, but more significant is their contribution to society. Designed to be very much the “working man’s” beer, the Guinness company was said to be committed to providing jobs and bolstering the economy and supporting civic efforts.

This cake combines Guinness beer (or another stout, but let’s use Guinness in honor of the upcoming holiday) and chocolate for a rich flavor.

Chocolate Stout Cake

Ingredients:
1 cup stout (such as Guinness)
1 cup unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
2/3 cup sour cream
6 oz good semi-sweet chocolate chips
6 Tbsp heavy cream
3/4 tsp instant coffee granules

Directions:
Preheat oven to 350° F. Butter or spray a Bundt pan well; make sure you get in all of the nooks and crannies. (Some people even go so far as to brush the inside of their Bundt pans with melted butter–you cannot be too careful!) Bring 1 cup stout and 1 cup butter to a simmer in a heavy, large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda and 3/4 teaspoon salt in a large bowl to blend. Using an electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.

Ganache:
For the ganache, melt the chocolate, heavy cream and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of cooled cake.

Nutritional Information: Calories Per Serving: 494, Calories from Fat: 239, Fat: 27 g, Trans Fat: 0 g (16 g Saturated Fat), Cholesterol: 88 mg, Sodium: 438 mg, Potassium: 144 mg, Carbohydrates: 63 g, Fiber: 3 g, Sugar: 41 g, Protein: 5 g.

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Family Matters: Homemade Flea Spray


Flea SprayI loved having dogs but did not love the fact that we constantly battle flea control down here in the South.

Veterinarians will tell you plenty of ways to get rid of fleas, but there’s a natural remedy as well.

Mix equal parts white vinegar and water together in a spray bottle, and apply the mixture directly to your pet’s coat. Finish by rubbing it in well with your hands, and your pet is largely protected from those nasty fleas.
Fleas hate the smell and taste of vinegar, and they do their best to avoid it.



Shop the Sale: Strawberry Pavlolva


Strawberry PavlovaPavlova creates a Pavlovian response in me.

Don’t get the two confused.

One is a light, airy meringue. The other is a conditioned response.

My conditioned response to the light, airy meringue is to eat as much of it as I can, especially when the weather warms up and my eating gets a bit healthier as well.

I love that these meringues pack so much flavor but don’t weigh you down. I also love how they don’t have to look absolutely perfect.

You can put almost any kind of topping on these once made, but I love fresh strawberries in the springtime. With strawberries on sale this week, you can make enough of these to share.

Strawberry Pavlolva

Ingredients:
2 cups granulated sugar
2 Tbsp cornstarch
8 large egg whites, at room temperature
1/2 tsp cream of tartar
pinch of salt
4 tsp white wine vinegar
1 tsp vanilla extract
2 lb strawberries, hulled and halved
3/4 cup confectioners’ sugar
zest and juice of 2 limes
2 cups heavy cream
seeds scraped from 1/4 vanilla bean
Directions:
Preheat oven to 250° F. Line two baking sheets with parchment paper. In a bowl, combine 3 tablespoons of granulated sugar with the cornstarch; set aside.

Directions:
Using an electric mixer with a whisk attachment, beat egg whites, cream of tartar and salt until peaks begin to form. Add remaining granulated sugar 2 tablespoons at a time, beating well between additions. Beat in the cornstarch mixture. Add vinegar and vanilla extract; beat 1 minute, or until meringue is glossy and stands in peaks.

Form 12 meringue shells by spooning six 3-inch mounds onto each baking sheet. Using the back of a spoon, make a well in the center of each mound.

Place in oven and reduce temperature to 200° F. Bake until meringues are firm and begin to color, about 2 hours. (They will be dry on the outside and chewy in the center.) Cool on baking sheets set on wire racks.

Meanwhile, combine strawberries, 6 tablespoons of confectioners’ sugar, and lime zest and juice in a bowl. Set aside to macerate 2 hours, stirring occasionally.

In a large bowl, beat heavy cream, 3 tablespoons of confectioners’ sugar and vanilla seeds until stiff.

To assemble, spoon whipped cream into meringues. Spoon strawberries over the cream. Dust with remaining confectioners’ sugar and serve.
Serves 12

Nutritional Information: Calories Per Serving: 265, Calories from Fat: 69, Fat: 8 g, Trans Fat: 0 g (5 g Saturated Fat), Cholesterol: 27 mg, Sodium: 45 mg, Potassium: 190 mg, Carbohydrates: 49 g, Fiber: 6 g, Sugar: 45 g, Protein: 3 g.

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Posted in: Shop the Sale


Healthy Living: Blood Orange Quinoa Salad


Orange SaladCitrus season in this part of the country lasts as long as a Southern afternoon sitting on the porch sipping tea.

Thank goodness it does because there are so many delightful and healthy ways to enjoy citrus fruits. The best benefit, in my opinion, is the amazing amount of vitamin C it adds to your diet. I know for the past three months I’ve changed the expression from ‘an apple a day’ to ‘an orange a day keeps the doctor away.’ I think I’ve eaten an orange or a grapefruit (my personal favorite) at least once a day since flu season started!

There’s no reason to stop eating citrus when the weather warms. This refreshing salad features the best and brightest of what both seasons have to offer.

Blood Orange Quinoa Salad

Ingredients:
1 cup dry quinoa, cooked according to package directions
3/4 cup crumbled feta cheese
1/4 cup green onion, sliced
3 blood oranges, peeled, seeds removed and cut into slices
2 navel oranges, peeled, seeds removed and cut into slices
1 pink grapefruit, peeled, seeds removed and cut into slices
1 avocado, diced
1/4 cup honey lemon dressing
2 cups broccoli sprouts

Directions:
Cook quinoa, let it cool and fluff with a fork. Trim fruit into pretty pieces, discarding seeds. Stir salad dressing into quinoa. Carefully fold in citrus, feta, green onion and avocado. Top with broccoli sprouts.

Honey Lemon Dressing

Ingredients:
1/2 cup extra virgin olive oil
4 Tbsp lemon juice
3 Tbsp honey
sea salt
ground black pepper

Directions:
Shake olive oil, lemon juice and honey in a jar. Season to taste with salt and pepper.

Nutritional Information: Calories Per Serving: 475, Calories from Fat: 144, Fat: 16 g, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 25 mg, Sodium: 341 mg, Potassium: 983 mg, Carbohydrates: 74 g, Fiber: 12 g, Sugar: 38 g, Protein: 14 g.

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Product Talk: Clif Bars


Clif BarsA friend of mine is training for a triathlon.

You know, one of those crazy races where you swim, bike and run intense distances and still finish standing?

He swears by Clif Bars for a snack or even a meal replacement.

Clif Bars are basically organic energy bars. Granola bars, if you will, but so much more. They’re packed with all-natural protein and other good stuff.

According to their website, “As a food company, we play a critical role in helping to create a more just and sustainable use of the planet’s resources. The food we make connects us to the environment as well as to a complex network of people and organizations, including farmers, distributors and the people who eat our food. Through these connections and working with our trusted partners such as like-minded businesses, non-profit organizations and experts at the forefront of transforming our food system, Clif Bar is able to make strides in sustainability. Working and learning together, we continue to look for ways to reduce our impact on the environment and share with each other on this journey.”

So, not only do Clif Bars meet your nutritional needs, they take care of our planetary needs, too.

That, my friends, is awesome.



Dine In: Strawberry Pie


Strawberry PieCooking for someone for the first time is always nerve-wracking. Wouldn’t you agree, especially when you’re kind of hoping to impress that someone? “They” say the way to a man’s heart is through his stomach and “they” say that for a reason. Cooking for someone is a gift of love. It takes time, energy, preparation and attention to detail, and it’s just plain fun.

My someone special loves strawberries. In fact, he ordered a strawberry cake on one of our first dates, and we had an “argument” over whether the frosting was natural or artificially colored. He won that one; the frosting on that particular cake was made with the juice from macerated strawberries. Him: 1, Me: 0. However, I leveled the playing field with this simple, classic strawberry pie. You can make the crust homemade or buy an already-prepared one!

Him: 1, Me: 1.

Strawberries and Cream Pie
Serves 8

Ingredients:
Crust:
2 refrigerated pie crusts, softened
7 oz almond paste
1 tsp cornstarch
1 egg white

Filling:
1/2 cup granulated sugar
3 Tbsp cornstarch
3 cups sliced fresh strawberries

Topping:
1 cup whipping cream
2 Tbsp powdered sugar
1/4 tsp vanilla
8 fresh whole strawberries, if desired

Directions:
Heat oven to 400° F. Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white. Mix or cover, and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust; place on top and pat together gently. Place stuffed crust in an ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.

Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden-brown. Cool completely, about 1 hour.

Meanwhile, in a 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.

Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberries.

Nutritional Information: Calories Per Serving: 271, Calories from Fat: 120, Fat: 13 g, Trans Fat: 0 g (4 g Saturated Fat), Cholesterol: 18 mg, Sodium: 50 mg, Potassium: 182 mg, Carbohydrates: 37 g, Fiber: 5 g, Sugar: 26 g, Protein: 4 g.

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Family Matters: Barefoot


BarefootBefore baby starts walking, leaving them in bare feet or socks is best for their development. At this point, the bones in baby’s feet are still soft. The bones don’t actually finish hardening until they’re about 5 years old.

Having flexibility is important as baby’s arch is developing, and there’s no real reason for shoes at all if baby isn’t walking.

When baby does start to walk, sometime around 1 year old, being barefoot is still best. Let them feel the floor with their feet and be able to easily grip with their toes.

When you do transition to shoes, a soft-soled, low-top shoe is best. That’s a far cry from the rigid high-tops we might have grown up with. However, the softer shoe will allow baby’s foot to form naturally and facilitate easier walking.

TIP 13-36 Months: If you want to keep track of your little one as they toddle around the house, try some of the baby shoes with built-in “squeakers.” If you can stand the squeak, you’ll always know where baby is!



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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