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Product Talk: Pomegranates


In the last few years, pomegranates have become increasingly popular with all the new information about their health benefits. One of the most talked about health benefit of pomegranates is their high content of antioxidants.  Pomegranates are good source of fiber and folate and are an excellent source of vitamin C and vitamin K. The NuVal score of a pomegranate is a 91.

If you have never eaten a pomegranate before, they may look kind of scary when you first open them. Place the pomegranate in a bowl of water and remove the arils (pomegranate’s seeds) from the flesh of the pomegranate. Then place the arils in a bowl and enjoy! Be careful when eating the seeds because they can stain your clothing. Pomegranates are delicious to eat raw or add them to a salad.



Shop the Sale: Honeycrisp Apples


Honeycrisp apples are my favorite apples; when fall rolls around I am always looking for them in the store. Honeycrisp apples are sweet but yet a little tart too. They make the perfect apple for slicing for a salad or using to bake. Honeycrisp apples are on sale at Brookshire’s!



In Season


Thank goodness for winter squash:
Just when the runs of most summer vegetables are petering out, along comes the winter squash harvest, giving us new reasons to eat our veggies.

Dozens of varieties of squash come into season from now through early winter, and they all have a few things in common.

• They keep a long time: Kept in a cool, dry place – ideally around 50 degrees, with humidity between 50 and 70 percent – most squash varieties will stay fresh for up to two months. (It’s best to leave stems on, if possible.)

• Unlike summer varieties like zucchini, these have a hard rind that can’t be eaten, and they must be cooked before serving.

• They have a distinctive, hearty flavor that lends itself especially well in soups, stews, purees and casseroles that are naturals in cooler weather.

• Winter squash are relatively high in fiber (3-6 grams per one-cup serving) and deliver good amounts of vitamins A, C and the various Bs. Though naturally low-fat, varieties like butternut and acorn provide omega-3 fatty acids, linked to heart health.

Acorn
Compact and dark green, these have a tough rind that can be difficult to cut. But they couldn’t be easier to cook: Simply slice in half and bake. For extra richness, fill each half with a little butter, brown sugar or real maple syrup.

Butternut
The pale-beige, bell-shaped butternut squash has a sweet, nutty flavor that’s especially good in soups, because it purees beautifully, without being stringy. Its rind is thin and can be removed with a sturdy vegetable peeler.

Spaghetti Squash
This long, oval squash gets its name from its unusual flesh: After cooking, the yellow interior separates into long, thin ribbons that look like noodles. As for taste – no, it won’t pass for pasta. But because it’s milder and not as sweet as other varieties, steamed spaghetti squash pairs nicely with tomato-and-mushroom pasta sauce for a satisfying vegetarian entrée.

Sugar pumpkins
Sometimes called pie pumpkins, these are the much smaller cousin of the giant jack-o-lantern pumpkins traditional at Halloween. (And yes, all pumpkins are a variety of squash.) You can eat either kind, but the diminutive, round sugar pumpkins provide more flesh relative to their size, and they have a sweeter, richer taste and smoother texture than the larger variety. Use them in pies, soups, purees and exotic stews.



Roasted Autumn Vegetables


Roasted Autumn Vegetables

Ingredients:
2 small butternut squash
8 medium new red potatoes, well scrubbed and quartered
1 red onion peeled and cut into wedges
1 pound of carrots (6 to 8 medium) halved lengthwise if thick, and cut into 1 1/2 inch lengths
2 Tbs Leigh Oliver’s Bistro Herb Blend Seasoning
4 Tbs extra-virgin olive oil
1 tsp kosher salt

Directions:
Preheat the oven to 450° F.  Place vegetables on a large baking sheet lined with foil. Drizzle with olive oil, sprinkle Leigh Oliver’s Bistro Herb Blend and salt over the vegetables. Toss to combine. Roast vegetables in oven until tender and beginning to brown, about 45 minutes. Toss vegetables and rotate the sheet halfway through cooking.

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Product Talk: Spaghetti Squash


There are many different kinds of winter squash but one of my favorites is spaghetti squash. I personally like spaghetti squash very simple with just a little bit of butter. Most people eat spaghetti squash like they were eating actually spaghetti with a little tomato sauce. Spaghetti squash makes a very simple meal, but if you bake it, it is not a quick meal.

If you have time to cook it, all you have to do is slice the squash, remove the seeds, place the squash in a baking dish with water, and bake for 1 hour or until tender. With a fork rake out the flesh of the squash and it should resemble spaghetti and then top it off with your favorite tomato sauce. Spaghetti squash is low in fat and cholesterol while being a good source of fiber and vitamin C.



Flavors of Squash!


Chili Baked Squash
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Serves: 4

Ingredients:
2 medium acorn squash
1 Tbs olive oil
1/2 cup bell pepper, chopped
2 cloves garlic
1/2 cup onion, chopped
1/2 cup 2% cheddar cheese, shredded
1 (15 oz) can turkey chili
2 slices turkey bacon, cooked, crumbled
2 Tbs green onions
1 cup fat-free sour cream
Salt and pepper, to taste

Directions:
Preheat oven to 350° F. Poke squash with a fork and place in the microwave for 5 minutes or until tender enough to cut. Halve squashes lengthwise and remove seeds. In a large baking dish, pour water into dish until 1/4 full and place squash cut side down; bake for 50 minutes. While squash is cooking and almost done, sauté bell pepper, garlic and onion in olive oil until vegetables are tender. Once squash is tender remove from oven and scoop out inside. In a large bowl, combine squash, vegetables and cheese. Pour water out of baking dish, place squash right side up in dish and return to oven for 10 minutes, or until cheese is melted. While squash is in the oven, heat chili as instructed on can. Take squash out of the oven and top with chili, bacon, green onions and sour cream. Salt and pepper, to taste.

Nutritional Information: Calories Per Serving: 302, Fat: 15 g (7 g Saturated Fat), Cholesterol: 44 mg, Sodium: 770 mg, Carbohydrates: 29 g, Fiber: 6 g, Protein: 16 g



Product Talk: Kale


You often see kale used as a garnish on restaurant plates and salad bars, but really, it’s a healthy green member of the cabbage family. It’s full of vitamin C, calcium, antioxidants and other healthy nutrition.

So give kale a try: at the store, choose heads with small leaves—the smaller ones are more tender. Check the stems and look for ones that are moist and plump. At home, wrap in a damp paper towel and store in the refrigerator for up to 3 days. To cook, sauté it in a teaspoon or two of olive oil, or stir into soups a few minutes before the end of cooking.



Shop the Sale: Spaghetti Squash


Have you tried a Fall Squash yet? Today is the first day of fall so pick up either a butternut squash, acorn squash, or spaghetti squash. My favorite is spaghetti squash.

To cook the squash, pre-heat your oven to 375°F, cut the squash in half, remove the seeds, place the squash in a baking dish with water, and bake for 1 hour. Rake the squash out of the skin with a fork and add a little butter and salt. It’s easy, delicious, and low in calories. One cup of cooked spaghetti squash has 42 calories, 10 grams of carbohydrates, 2 grams of fiber, and 1 gram of protein. Pick up any fall squash while they are on sale this week at Brookshire’s.



Quinoa Wonton Cups


Quinoa Wonton Cups
Prep Time: 15 minutes
Cook Time: 7 minutes
Serves 8

Ingredients:
8 squares wonton wrapper
1 Tbs butter
3/4 cup quinoa, cooked
1/2 cup orange segments, chopped
1/4 cup cilantro, chopped
1/4 cup red bell pepper, diced
1/4 cup red onion, diced
1/2 cup avocado, diced
1 Tbs seasoned rice vinegar
Salt and pepper, to taste

Directions:
Preheat oven to 350° F. Spray a mini-muffin pan with cooking spray. Spread butter onto each wonton wrapper. Place wrappers into muffin pan and bake for 7 minutes or until crisp.

In a medium bowl, mix remaining ingredients. Place quinoa mixture into wontons.

Nutritional Information: Calories Per Serving: 188, Fat: 4 g (1 g Saturated Fat), Cholesterol: 7 mg, Sodium: 203 mg, Carbohydrates: 32 g, Fiber: 3 g, Protein: 6 g

© 2010, 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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Your Ticket to Tailgating at Home!


From hot wings and brats to burgers and steaks on the grill, there’s nothing like a tailgate party to get everyone in the mood for the big game.

Fortunately, you don’t have to be at the stadium to enjoy one. With a bit of planning and a few decorations, you can throw a winning tailgate party right in your own backyard.

Get the pregame festivities going by turning on the radio and setting up a few simple games. Horseshoes and a place to toss the football are great ways to keep kids of all ages occupied. And while some folks go all out by decorating with giant team inflatables, the most important thing is the food. So decorate with your team’s colors, set up some lawn chairs and fire up a menu that looks and tastes great.

Cheddar Biscuits are a delicious crowd pleaser and go perfectly with everything. Same goes for Twice Baked Potatoes which are easy to make and look absolutely scrumptious. But don’t be afraid to get creative. Grilled Jalapeño Salsa can be made ahead of time and tastes great on chips, burgers and warm tortillas. And Chocolate Chip Peanut Butter Cups are the decadent sweet everyone will be talking about.

Round out your tailgate party with plenty of finger foods like chips, dips and fruit that your guests can enjoy without worrying about silverware. Also, make sure to keep and serve foods at proper temperatures. Large bowls filled with ice can be used to chill smaller serving bowls. Plenty of ice is also key for keeping drinks cold.

And, when the party is over, make cleanup fast and easy by using paper plates, napkins, cups and utensils and setting out trashcans where guests can see them. Go Team!

Bacon & Cheddar Biscuits

Prep Time: 10 minutes
Cook Time: 10 minutes
Serves 6

Ingredients:
1 cup baking mix (Bisquick)
1/3 cup fat-free milk
4 slices turkey bacon, cooked and crumbled
1 garlic clove, minced
1/3 cup 2% cheddar cheese, shredded
1 Tbs chives, finely chopped

Directions:
Pre-heat oven as package suggests. In a large bowl, combine baking mix and milk and mix until batter is smooth. Then add bacon crumbs, garlic, cheese and chives. Mix well. On a greased baking sheet, drop batter into 6 globs. Bake for 10 minutes or until golden brown.

Nutritional Information: Calories per Serving: 125, Fat: 5 g (2 g Saturated Fat), Cholesterol: 14 mg, Sodium: 381 mg, Carbohydrates: 13 g, Fiber: 0 g, Protein: 6 g

Chocolate Chip Peanut Butter Cups

Prep Time: 10 minutes
Cook Time: 13 minutes
Serves 24

Ingredients:
1 (16.5 oz) roll chocolate chip cookie dough
24 pieces peanut butter cup candy

Directions:
Preheat oven to 350° F. Spray a mini-muffin pan with cooking spray. Place cookie dough in mini-muffin pan and shape to the pan. Cook cookie dough for 8 minutes. In each cookie bowl add a peanut butter cup. Place back in oven for 5 more minutes or until candy is melted.

Nutritional Information: Calories per Serving: 123, Fat: 6 g (3 g Saturated Fat), Cholesterol: 3 mg, Sodium: 129 mg, Carbohydrates: 15 g, Fiber: 0 g, Protein: 2 g

Grilled Jalapeño Salsa

Prep Time: 15 minutes, plus chill time
Cook Time: 10 minutes
Serves 12

Ingredients:
1/3 cup olive oil
1 garlic clove, minced
6 plum tomatoes, roughly chopped
5 large jalapeño peppers, stems and seeds removed
Salt and pepper, to taste
1/4 cup lime juice from 2 medium limes
1/4 cup fresh cilantro, chopped
1 tsp cumin
1/4 cup onion

Directions:
In a small bowl, mix together 1 tablespoon olive oil and garlic. Rub oil mixture on tomatoes and peppers. Sprinkle on salt and pepper. Place peppers and tomatoes over medium-hot fire and grill, turn occasionally. Cook peppers for 3 minutes or until slightly colored. Cook tomatoes for 6 minutes or until they begin to color. Chop both tomatoes and peppers. In a medium bowl, combine peppers, tomatoes, 3 tablespoons olive oil, lime juice, cilantro, cumin and onion. Cover and refrigerate for at least 1 hour.

Nutritional Information: Calories per Serving (1/4 cup): 72, Fat: 6 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 9 mg, Carbohydrates: 4 g, Fiber: 1 g, Protein: 1 g

Twice-Baked Potatoes

Prep Time: 20 minutes
Cook Time: 60 minutes
Serves 16

Ingredients:
4 medium russet potatoes
1/4 cup fat-free sour cream
1 cup 2% Colby Jack cheese
2 Tbs butter
1/4 cup green onions, chopped
4 slices turkey bacon
1 Tbs dry ranch dressing

Directions:
Preheat oven to 375° F. Scrub potatoes, wrap them with foil and place on a baking sheet. Cook for 1 hour or until tender. When potatoes have cooled, slice potato in half and scrape out potato into a large bowl. Cut skins into quarters.

Microwave bacon for 3 minutes or until crispy. In a large bowl, combine potato, sour cream, cheese, green onions, bacon and dry ranch dressing. Place potato mixture back into the skins. Bake for an additional 10 minutes or until cheese is melted.

Nutritional Information: Calories per Serving: 87, Fat: 4 g (2 g Saturated Fat), Cholesterol: 14 mg, Sodium: 101 mg, Carbohydrates: 9 g, Fiber: 1 g, Protein: 4 g

make preparation easier with a premade Football Cake from our bakery! add Jerk Chicken to the mix!Pair up Sunnybrook Farms Vegetable Tray & Food Club Dip for a healthier game time snack!

add your favorite deviled egg recipe to the lineup!



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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.

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