share. The Brookshire's Blog

Product Talk: Epsom Salt


Epsom SaltI could extol the virtues of Epsom salt for hours.

Hours, I tell you.

I mix them into my bath water with a few drops of essential oil for the best, most relaxing bath there is.

They’re great for inflammation and swelling: I put a heaping tablespoon into the bucket of ice water my track athlete uses to soak his foot after a hard practice or competitive meet.

They’re wonderful for extracting toxins. Did you know that if you soak an area with a splinter in water with Epsom salt, the splinter will come to the surface of your skin, making it super easy to extract?

Epsom salt is magnesium sulfate and has about a trillion uses. Since it’s spring, I wanted to talk about one of them: homemade miracle plant growth stimulator.

Yep, you don’t need to put chemicals on your spring plantings to make them grow into bountiful and beautiful plants. Simply use 1 teaspoon baking soda and 1 tablespoon Espom salt, and dissolve into a gallon of water. I’ve used this on my new rose bushes, my new hosta, my tomatoes and my new annuals.

It has produced lush, huge plants in a short amount of time.

Add one more wonderful addition to the list of uses of Epsom salt.

| Permalink | Print
Posted in: Product Talk


Dine In: Frico


FricoThere I was, sitting at a small, wrought iron table adorned with a single candle, in Venice. I was sitting canal-side, the water lapping at the smooth stone as the sun set on another gorgeous day in Italy.

I’d spent all afternoon on the island of Murano, watching glass heated to unholy temperatures and turned and spun and morphed into the most beautiful colored creations. Murano, a short vaporetto ride from Venice, is known for its beautiful glass creations. I had a few wrapped securely and carefully tucked into my suitcase to bring home.

Venice, known for its labyrinth of canals, the famous St. Mark’s Square and gondola rides, also has amazing restaurants tucked into quiet corners.

I happened to pick one where no one spoke English, and my Italian, which was pretty much limited to the language of food, failed me miserably.

“Frico?” I repeated to the waiter, who had rattled off the prix fixe rapidly, almost impatiently.

“Frico,” he repeated, definitively.

I nodded affirmation, hoping that my third course was going to be something recognizable.

Luckily, it was.

Frico can mean different things in different parts of Italy. In the far north, it’s a potato and cheese dish, almost like a gratin but with a crispy baked topping of cheese.

In other regions, frico is a cheese crisp. It’s cheese, nothing else, baked into a cracker-like bite of deliciousness.

They’re so easy to make, and the flavor that develops from baking the cheese (think of the crispy bites you scrape off of the pizza pan) is delightful. You can play with flavor combinations of the cheeses and spices.

Frico

Ingredients:
1 cup Parmigiano-Reggiano, grated (or Asiago, aged cheddar, aged Gouda, Manchego or another hard cheese)
1/2 tsp crushed cumin seed, toasted (or fennel)

Directions:
Preheat oven to 375° F. Cover two baking sheets with parchment paper or a nonstick mat. Grate cheese, and toss with the spice. Evenly spoon 2 tablespoons of the mixture onto the parchment paper, creating a 4-inch round that is evenly distributed across. Spread with a fork, if necessary. Bake one sheet at a time until the edges begin to crisp and darken, about 6 to 8 minutes. Remove from oven, and loosen from the pan with a large spatula. Cool over a rolling pin to make them bowl-shaped, or lay flat on paper towels. Cool completely.

Serves 4

Nutritional Information: Calories Per Serving: 221, Fat: 16 g (12 g Saturated Fat), Cholesterol: 50 mg, Sodium: 360 mg, Carbohydrates: 0 g, Fiber: 0 g, Sugar: 0 g, Protein: 18 g.

View this recipe to print or add items to My Shopping List.

| Permalink | Print
Posted in: Cooking, Dine In


Family Matters: Save, Spend, Give


Save, Spend, GiveBoth of my boys got their first jobs recently. I’m so proud of them both for wanting to earn money, for the responsibility it takes to hold down a job, and for the life skills they are gaining while working in their early teenage years.

With the first job comes the first paycheck. Seriously, nothing was more thrilling for them than holding that piece of paper in their hands.

That first paycheck brought the opportunity for new life lessons. They opened their own savings accounts. They are responsible for their bank ledgers. They will learn how to reconcile a bank statement.

They will learn the value of the dollar.

My older son wanted to spend his first paycheck immediately. He knew what computer part he wanted to buy.

My younger son had an idea of something he’d like to purchase, but he also wanted to save his paycheck.

It was time to introduce “Save, Spend, Give.”

My parents always taught us to “pay yourself first,” so that’s what I’m teaching my boys. Seventy-five percent of their paycheck went into their savings account. They can buy a car with that money later on, if they can wrap their heads around the fact that this is an investment in their future.

The next part of their paycheck was cashed for spending money. You can decide what percentages work best for your kids and your family. Since 75 percent went into savings, we decided on 20 percent for spending, and the remaining 5 percent goes to giving. Philanthropy is an important value in our family. Whether the money goes to church or to a nonprofit agency, I want them to know that it’s important to give back.

Some families do 40/30/30, and this is great, too! With younger kids, you can use clear jars and actually divide the cash out so that the visual makes an impact on your children.

I hope this lesson will stick with my kids and carry on the very valuable skills they are learning as contributing members of the workforce.



Mi Blog Hispano: El Molcajete


El MolcajeteLa nueva tecnología y aparatos eléctricos se han integrado mucho en nuestros hogares, pero en una familia latina, principalmente mexicana, ¡no suele faltar el molcajete! Esta piedra que es tan cultural y especial les da a las salsas un sabor mejor. Yo recuerdo a mi mama moliendo y mezclando los ingredientes en su molcajete para hacernos esas salsas tan ricas que aun hace.

He preparado salsas en la licuadora y simplemente no me quedan igual que cuando las preparo en el molcajete moliendo con la piedra. Así que, si usted hace sus salsas, pero siente que algo le está faltando al sabor, el secreto está en el molcajete. No me cabe duda.

El molcajete fue diseñado hace miles y miles de años, muchísimo antes que existiera la licuadora. Sus tres patitas realmente son un detalle artístico de los tiempos prehispánicos. La piedra que se usa para moler nos recuerda a lo típico que se usaba para cocinar en esas épocas. El molcajete está hecho principalmente de piedra volcánica. Por eso cuando compre uno nuevo necesita curarlo antes de empezar a usarlo. Para curarlo puede simplemente moler arroz y sal en el molcajete hasta que no le salga polvo de tierra o de piedra. Después lo lava y listo para una rica salsita de molcajete.

Ahora les comparto una receta sencilla y riquísima para hacer en el molcajete. ¡Espero que la disfruten!

Ingredientes:
2 tomates roma
2 chiles serranos
2 ramitas de cilantro
2 dientes de ajo
Sal al gusto

Instrucciones:
Dore los tomates, chiles, y ajo en un comal. Ponga la sal y el ajo en el molcajete y muela. Quite las semillas a los chiles y agréguelos al molcajete junto con el cilantro y siga moliendo. Agregue los tomates y muela a la consistencia que usted quiera. Agregue más sal al gusto. Sirva la salsa directa del molcajete.



Shop the Sale: Onion Latkes


Onion LatkesPrep Time: 15 mins
Cook Time: 30 mins
Serves: 4

Try a new take on the traditional potato latke! This delicious alternative is the perfect appetizer or gourmet party hors d’oeuvre. Skip the usual sour cream and serve with garlic-chive yogurt dip, chipotle aioli, spicy peanut dipping sauce – or all three – for some flavorful pairings.

Ingredients
3/4 cup flour
1 1/2 Tbsp sugar
2 tsp baking powder
1 1/2 tsp seasoning salt
1/8 tsp cayenne pepper
1/2 tsp garlic powder
Freshly cracked black pepper
3/4 cup milk
2 1/2 cups onions, finely diced
1 green onion, finely chopped
Oil, for frying

Instructions
In a large bowl, mix together flour, sugar, baking powder, seasoning salt, cayenne, garlic powder and a small amount of black pepper. Combine well. Add milk; whisk until thoroughly combined. (The batter will be thick.) Add all onions to batter; mix with wooden spoon until combined. (A few lumps are fine, so don’t overmix.)

In a large frying pan, heat about 1/2 inch oil to medium-high, adding more oil as needed while cooking.

Drop batter by the tablespoonful into hot oil. If needed, slide batter off with another spoon. Flatten slightly with spoon or spatula to about 3 to 4 inches in diameter. Fry for 2 to 3 minutes or until golden-brown. Flip and repeat on second side. Drain well on paper towels. Repeat with remaining batter. Serve hot.

Calories Per Serving: 159, Fat: 1 g (1 g Saturated Fat), Cholesterol: 4 mg, Sodium: 900 mg, Carbohydrates: 33 g, Fiber: 2 g, Protein: 5 g.

View this recipe to print or add items to My Shopping List.

Chef Tips

What Are Latkes?
Latkes are traditional Jewish fried pancakes served at Hanukkah. While latkes are usually made from grated potatoes, these savory, shallow-fried cakes can – and have been – made from various vegetables, legumes and cheese for hundreds of years. Many cultures have their own version of the latke too, from the German kartoffelpuffer to the Korean gamja-jeon.

Don’t Cry Over Chopped Onions…And Other Onion Tips
Oh, onions! We love you, but you make us cry and our hands smell like you all day. Here’s how you can enjoy the flavor without the hassle.

Reduce tearing when cutting onions by chilling them in the freezer 10-15 minutes or in the refrigerator for 30 minutes and leaving the root end intact when chopping.

To remove the smell of onions from your hands, rub them with lemon juice. Note: this also works for “onion breath”, but you need to rinse with equal parts lemon and water (although if you do wish to rub lemon in your mouth, please video that comedy).

Store dry onions in a cool, well-ventilated place. Do not store them in plastic bags. For peeled or chopped onions, store in a sealed container in the fridge for up to 7-10 days.

Or pick up a package of Brookshire’s Shortcuts chopped onions, found in the produce section of your local store!



Healthy Living: Whole 5® Puree


Whole 5® PureeWhen I saw this product on the shelf in the refrigerated section of Brookshire’s in the produce by prepared salads and bagged greens, I figured it was a juice.

It’s not. They’ll be the first to tell you that Whole 5® is a puree in which one serving contains the same antioxidant properties as five servings of blueberries. If you know your health facts, you know that’s a lot.

Whole 5® is not a juice or an energy drink. According to their website, “It is pureed whole food. It is dense nutrition that provides health-giving antioxidants and phytonutrients, plus natural sustained energy without stimulants.”

Whole 5® contains 15 super foods, including (all whole foods) grapes, apples, acai, pomegranates, blueberries, aloe, noni, cranberries, elderberries, bilberries, goji, nopal cactus leaf, plums, carrots and sweet potatoes.

It also contains two herbs: Chinese Skullcap and whole gentian root.

Finally, there are 13 trace minerals essential to overall health, including potassium, calcium, magnesium, iron, zinc, manganese, copper, selenium, chromium, iodine, vanadium, molybdenum and sodium.

Adding an ounce of Whole 5® to your diet each day can give you more energy, help you sleep better, help you fight infection, and help you feel better overall. Recommended use is one ounce in the morning and one ounce in the evening.



Product Talk: Wholly Guacamole® Minis


Wholly Guacamole® Minis“Mom, I need to talk to you about something,” my older son said recently.

“Okay,” I agreed, with slight trepidation.

“I’d like some different fruits and vegetables in my school lunch,” he said.

Phew, that I can do!

I found Wholly Guacamole® Minis at Brookshire’s last week, to his delight.

These small, individually packaged guacamoles are great for his school lunch. I send along carrots, celery, cucumber spears or pita wedges for him to eat with the guacamole. He’s getting a great dose of protein and good fats to keep him alert and full throughout the afternoon. You know how hard that is to accomplish with teenage boys!

Find this product in the refrigerated produce section of Brookshire’s, near the bagged salads.

| Permalink | Print
Posted in: Product Talk


Dine In: Italian Pasta Salad


Italian Pasta SaladMy favorite thing to do on a Friday afternoon is leave work, collect my boys, grab some groceries, and plop down on the back porch with a beverage and an easy dinner.

By Friday, I’m ready to relax! Sometimes that means going out to dinner, but for me, there really is nothing better than not having to leave the house for the rest of the night, not having to fight traffic and crowds, and not having to wait for my meal.

My back porch is a work in progress. I have a chiminea for fires, my two grills (charcoal and gas), solar lights, my potted herbs, and a semi-comfortable (like I said, “work in progress”) table and chairs set. It’s my favorite place to be in the evenings. When the weather warms up, I add a misting fan to keep the air moving and to keep us cool.

April nights are the best for porch parties, as we call them. You can even prepare this salad in advance, and then the work is complete for the evening. To make it a little hardier, you can add grilled, chopped chicken.

Italian Pasta Salad

Ingredients:
10 oz refrigerated cheese tortellini
5 oz mini pepperoni, or equivalent weight chopped pepperoni or salami
1 cup cherry tomatoes, quartered
1 (3.8 oz) can black olives, drained
1/2 cup red onion, diced
1/2 cup jarred mild yellow banana peppers, chopped
1 cup Italian salad dressing
8 oz parmesan cheese, grated
1 tsp oregano
1 tsp basil
sea salt and pepper, to taste

Directions:
Cook tortellini according to package directions. Drain and rinse in cold water to shock the pasta into stopping the cooking process and to help prevent sticking. Cool completely.

In a large mixing bowl, combine pepperoni, tomatoes, olives, red onion and banana peppers; toss with cooled pasta. Add the dressing, oregano, basil, salt, pepper and cheese; toss gently to combine. Refrigerate for at least 1 hour before serving; serve chilled.

Serves 4

Nutritional Information: Calories Per Serving: 799, Fat: 52 g (16 g Saturated Fat), Cholesterol: 131 mg, Sodium: 1588 mg, Carbohydrates: 51 g, Fiber: 2 g, Sugar: 8 g, Protein: 36 g.

View this recipe to print or add items to My Shopping List.

| Permalink | Print
Posted in: Cooking, Dine In


Family Matters: Small Animal Exercises


Small Animal Exercises Your small pet, like a hamster, gerbil or rabbit, might seem to always be active (especially in the nighttime hours), but that doesn’t mean they don’t need some encouragement to exercise.

You can take your rabbit, ferret or other larger small breed animal for a walk on a leash, or provide time for him to move about outside his cage in a safe environment. Rabbits like to hop around in soft grass, so provide an enclosure for them to do so. A harness made for rabbits or other small animals can allow you to take them on a walk as well. (They don’t need to go far.) Just be mindful of keeping your small pet on a softer surface and out of harm’s way.

For your small pet that lives in a cage, like a hamster, gerbil or mouse, provide lots of tunnels that extend beyond the confines of the cage. Your pet will like to climb, explore and run. A running wheel in the main cage is also great exercise, and it will provide hours of movement and entertainment for your small pet.



Family Matters: Caring for your Puppy


Caring for your Puppy Puppy breath, puppy kisses, puppy snuggles. Nothing is better really, but it’s up to you to keep your puppy snuggable, happy and healthy.

When your puppy comes home at about 8 weeks old, you’ll want to have the house ready for him by having an established sleeping area, setting boundaries on where he’s allowed to be, having a designated area for his food and water, and making sure your house is safe from harmful objects and chemicals he might get into.

Although he won’t be fully vaccinated yet, make sure you have a vet and someone you can visit when his next round of shots are due.

Socialize your puppy with any other pets and with family members, especially children. Let them get used to each other slowly, if necessary. Teach small children how to be gentle and play safely with the puppy. Teach your puppy commands so that he also plays safely with the children.

If he is going to use a crate, introduce him to the crate on the very first day.

Take him outside often, on a leash, to the area of your yard where he can use the potty. Reward him for going in the right places.

Establish a routine for feeding, and stay on schedule. Take him outside after he eats to his potty area.

You might want to hang a bell from a ribbon on the back door knob, and teach your puppy to bat at the bell when he wants to go out.

It’s fine to tell your puppy “no” when he’s doing things he shouldn’t. It’s also great to praise his good behavior.

Have plenty of toys for your puppy to play with (so he leaves your shoes and your daughter’s dolls alone). Take him for walks for exercise. Puppies need a lot of exercise!

Make sure your dog is spayed or neutered when it becomes age-appropriate.

Finally, give your dog lots and lots of love, and you will have a best friend for life.



Page 8 of 247« First...45678910111213...Last »
Copyright © 2010-2017, 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