share. The Brookshire's Blog

Healthy Living: Berry Avocado Salad


Berry Avocado SaladIt’s officially springtime and time to lighten up our eating.

I can eat avocado in almost anything. The beauty of this power-packed fruit is that it takes on the flavor of almost anything you serve it with, kind of like tofu but better.

This salad packs in vitamins and antioxidants from the fruit, and you get good fats and protein from the avocado. I usually swap the iceberg lettuce for spinach, but you can do it either way. Just remember iceberg lettuce, while giving a crunchy contrast texture, doesn’t add much in the way of nutrition.

Berry Avocado Salad

Ingredients:
1/4 wedge iceberg lettuce, chopped or whole (or baby spinach)
6 strawberries, sliced
1/2 cup fresh blueberries
1/4 cup fresh mozzarella chunks
1 avocado, sliced

For the Dressing:
1 lime, juiced
1 Tbsp olive oil
1/8 tsp salt
Fresh ground pepper, to taste

Directions:
Place lettuce in a salad bowl.
Add strawberries, blueberries, mozzarella and avocado slices.
In a small mixing bowl, whisk together lime juice, olive oil, salt and pepper.
Pour over salad and gently mix it all together.
Serve.

Nutritional Information: Calories Per Serving: 687, Calories from Fat: 535, Fat: 60 g, Trans Fat: 0 g (14 g Saturated Fat), Cholesterol: 15 mg, Sodium: 477 mg, Potassium: 1335 mg, Carbohydrates: 36 g, Fiber: 21 g, Sugar: 12 g, Protein: 13 g.

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



Shop the Sale: Bell Peppers


ShopSale_BellPepperSlaw_228x173

My mom used to grow the most magnificent garden.

I say this in past tense, but she really she still grows a garden, I just don’t live close enough to benefit from it.

I remember summers spent going out to her garden to harvest fresh green beans, cucumbers, corn and bell peppers for dinner. I don’t think I can choose a favorite, but her stuffed bell peppers made from fresh produce straight out of our back yard was pretty delicious.

I have loved bell peppers ever since. I love the earthy flavor of the green ones and the sweet flavor of red, yellow and orange varieties. I make stuffed peppers frequently, but I also found this slaw recipe last summer. I’m not a huge coleslaw fan, but this side dish is positively delicious! Bell peppers are on sale this week at Brookshire’s, so try this today.

Bell Pepper Slaw

Ingredients:
1 (10 oz) bag angel-hair slaw mix
1 large red bell pepper, julienned
1 large green bell pepper, julienned
1 large yellow bell pepper, julienned
1 large red bell pepper, julienned
1 cup grape tomatoes, sliced in half
1/3 cup olive oil
1/3 cup white wine vinegar
1 Tbsp sugar
1 tsp sea salt
1 tsp freshly ground black pepper
2 tsp dried basil
2 tsp dried oregano

Directions:
Place slaw mix, peppers and tomatoes in a large glass jar with lid. Shake to combine; set aside.

In a small bowl, combine olive oil, vinegar, sugar, salt, pepper, basil and oregano, whisking well. Pour mixture over peppers. Close lid and shake well to coat.

Serve slaw from jar, if desired. Store covered in the refrigerator. Slaw is best when made a day before serving.

Nutritional Information: Calories Per Serving: 242, Calories from Fat: 157, Fat: 17 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 0 mg, Sodium: 490 mg, Potassium: 595 mg, Carbohydrates: 20 g, Fiber: 5 g, Sugar: 14 g, Protein: 3 g.

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



Shop the Sale: Hasselback Potatoes with Bacon


Hasselback PotatoesI had to do a little digging to find out the origin of the Hasselback potato.

Google didn’t yield information as quickly as I’d hoped for, but I finally found an entry that read, “Named after the Stockholm restaurant that first introduced them, Hasselback potatoes have been adopted widely by other European cuisines. They are known as ‘accordion potatoes’ in Ireland’s version of the dish.”

So, there you have it.

These potatoes are so thinly sliced, although not all the way through, that they collect the buttery goodness and other flavors between the velvety slices for a flavor that runs deeply through the dish. This version has bacon!

Great with a steak or as a side dish for a crowd, try this version while potatoes are on sale at Brookshire’s.

Hasselback Potatoes with Bacon

Ingredients:
4 slices thick-cut bacon, each cut crosswise into 9 pieces
kosher salt
12 medium Yukon Gold potatoes, peeled
1 stick unsalted butter
sea salt and freshly ground pepper
2 scallions, finely chopped
2 Tbsp finely chopped fresh parsley
1 clove garlic, finely chopped 

Directions:
Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350° F. Bring a large pot of salted water to a boil.

Using a sharp knife, make crosswise cuts in each potato (about 1/8 inch apart), stopping about 1/4 inch from the bottom.

Add the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly. Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 5 tablespoons butter, and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper.

Transfer the potatoes to the oven and bake until the outsides are browned and crisp (about 2 hours), basting halfway through with the reserved melted butter.

When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5 more minutes. Transfer to a platter and season with salt and pepper.

Nutritional Information: Calories Per Serving: 204, Calories from Fat: 75, Fat: 8 g, Trans Fat: 0 g (5 g Saturated Fat), Cholesterol: 22 mg, Sodium: 487 mg, Potassium: 745 mg, Carbohydrates: 31 g, Fiber: 2 g, Sugar: 1 g, Protein: 4 g.

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



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.

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



Healthy Living: Frozen Banana Bites


Frozen Banana BitesI’m always on the quest to get my kids to make better choices when it comes to snacking. Being honest, I could make better choices as well.

When they ask for a snack, I tend to say, “Get a piece of fruit.

Well, I made these and now they’re all about getting a “piece of fruit!”

Frozen Banana Bites

Ingredients:
2 large bananas
1/3 cup carob (or chocolate) chips
1/3 cup natural peanut butter
unsweetened coconut flakes

Directions: 
Set out a large plate or bowl with a piece of parchment or wax paper on it. Cut up the bananas into good-sized chunks. Each banana should give you around 5 to 6 pieces. Heat the peanut butter and carob chips in the microwave on HIGH for about a minute; stir until smooth.

Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out, leaving some space between them on the parchment/wax paper. Then, sprinkle the unsweetened coconut flakes on top. Transfer to the freezer and freeze overnight.

Serves 4

Nutritional Information: Calories Per Serving: 422, Calories from Fat: 206, Fat: 23 g, Trans Fat: 0 g (13 g Saturated Fat), Cholesterol: 0 mg, Sodium: 35 mg, Carbohydrates: 48 g, Fiber: 6 g, Sugar: 25 g, Protein: 11 g 

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



Shop the Sale: Cheesecake Stuffed Strawberries


StrawberriesIt’s almost Valentine’s Day and that means roses, chocolate, wine and strawberries, although not necessarily in that order.

For couples, Valentine’s Day can be a romantic time. For us single people, Valentine’s Day comes with a bit of dread. I attend a Sunday school class for single parents, so you can imagine that there’s not a lot of love for February 14 in our group. However, because we always make the best of everything, we usually have a group event on that evening and enjoy each other’s company.
Last year, one woman made cheesecake stuffed strawberries, and I’m pretty sure they were gone before we ate the actual meal.

I’m going to make them this year because even if three of us bring the same thing, we still won’t have enough!

Cheesecake Stuffed Strawberries

Ingredients:
1 lb washed strawberries
8 oz cream cheese, room temperature
6 Tbsp powdered sugar (add more if it’s not sweet enough)
1 tsp vanilla extract
1/4 cup graham cracker crumbs

Directions:
Use a paring knife to cut stems off strawberries. Hollow out a small hole in the center of the strawberries. You can also cut a small piece off the bottom of each strawberry so it will stand.

Beat cream cheese, powdered sugar and vanilla on medium speed for about 2 minutes.

Using a spoon, put the filling in a plastic bag and snip off a corner; pipe the filling into each strawberry.

You can then sprinkle graham cracker crumbs on the top.

Refrigerate until cold.

Serves 4

Nutritional Information: Calories Per Serving: 307, Calories from Fat: 186, Fat: 21 g, Trans Fat: 0 g (12 g Saturated Fat), Cholesterol: 62 mg, Sodium: 216 mg, Carbohydrates: 27 g, Fiber: 9 g, Sugar: 19 g, Protein: 5 g



Healthy Living: Black Bean Stuffed Avocado


Black Bean AvocadoLast night, I went straight from work to an event for the 2014 Cattle Baron’s Gala. The actual gala raises money for the local chapter of the American Cancer Society to provide patient support services and fill other needs for people suffering from cancer in our area.

A Cattle Baron’s event has happened in almost every southern city I’ve lived in, but this is the first year I’ve actually been a part of the committee that puts it all together. The American Cancer Society estimates that right now, more than 13 million people are living with cancer. Chances are that it will impact the lives of each and every one of us, so I definitely felt compelled to get involved with Cattle Barons.

Last night’s event was the announcement of the entertainment for this year’s gala. The fun part was that the headliner himself, Joe Nichols, was in attendance! The other fun part was the FOOD. Let’s be honest, it’s always the food.

There were flat bread pizzas topped with grilled vegetables, brisket and ribs, enchiladas in a white queso sauce and a nacho bar. However, what I went straight for were the stuffed avocados. This particular dish is a signature of the catering company. I only get them at their events, and I look forward to them every time.

There were three different kinds of stuffed avocados: black bean, mango and corn. I love the black bean variety!

Even better, studies show that avocados are a great cancer-fighting food because they’re rich in many nutrients, including potent antioxidants and phytochemicals as well as vitamins, minerals, fiber and healthy, monounsaturated fats.

In addition, black beans have been linked to reducing the risk for prostate and breast cancers, as consuming more legumes increases levels of the fatty acid butyrate, which in high concentrations has protective effects against cancer growth.

This dish is a win/win, no two ways about it. 

Black Bean Stuffed Avocados

Ingredients:
2 large, ripe avocados
1 cup black beans, drained and rinsed
1/4 cup prepared salsa

Directions:
Mix black beans and salsa. Slice avocados in half; remove the stone. In the indentation left by the pit, scoop a generous two tablespoons of the bean mixture and stuff into the avocado. Serve cold or place under the broiler for about one minute.

Serves 4

Nutritional Information: Calories Per Serving: 366, Calories from Fat: 183, Fat: 20 g (2 g Saturated Fat), Cholesterol: 0 mg, Sodium: 107 mg, Carbohydrates: 31.8 g, Fiber: 14 g, Sugar: 2 g, Protein: 12 g



Healthy Living: Cucumber Raita


Cucumber RaitaI mentioned recently that a lovely friend in my Sunday school class brought tandoori chicken to a class party. I’ve made her recipe TWICE since then!

In the meantime, I’ve rediscovered my love of Indian foods and flavors. Back when I lived in Germany in the 1990s, I used to go to Luxembourg fairly frequently with my friend, Rachel, for Indian food at a delicious restaurant right in Luxembourg City. Our city was only about 40 minutes from the borders of Belgium, Luxembourg and France so going to eat Indian food in a different country was really less exotic than it sounds.

One winter, Rachel was pregnant with her first child and craving Indian food, but she was hesitant as she was nearing her due date and had heard the old wives’ tale that spicy food (as many Indian dishes can be) could trigger labor. Well, that was all fine and good, but Rachel was trying to avoid having her baby on February 29, as that year was a Leap Year.

Well, we gave into Rachel’s cravings on February 28 and delighted in just about every spicy dish on that menu.

You guessed it.

Her son was born February 29.

Whether it was an old wives’ tale or just coincidence, we’ll never know.

I do know there are some healthy and delicious ways to cool down Indian food. My favorite is with cucumber raita, a mixture of yogurt and cucumber that is as refreshing as it is delicious!

Cucumber Raita

Ingredients:
1 small cucumber, peeled, seeded and diced
1 cup plain Greek yogurt
2 Tbsp chopped fresh mint
1 Tbsp lime juice
1 small clove garlic, minced
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper

Directions:
Combine cucumber, yogurt, mint, lime juice, garlic, cumin, salt and pepper in a small bowl. Serve immediately, or cover and refrigerate for 30 minutes to allow flavors to blend.

Nutritional Information (Per 1/4 cup serving): Calories: 32, Fat: 1 g, (0 g Monounsaturated Fat, 0 g Saturated Fat), Cholesterol: 0 mg, Carbohydrates: 4 g, Protein: 2 g, Fiber: 0 g, Sodium: 129 mg, Potassium: 146 mg



Healthy Living: Winter White Velvet Soup


Healthy Living SoupYou’ve heard of red velvet cake, right?

Well, this soup is nothing like that.

I think most days it’s colder in my house than it is outside. I’ve replaced the weather stripping and battened down the proverbial hatches, and I light the fireplace as soon as dusk falls. However, it’s hard to defeat the chill in the air. Needless to say, I’ve been making a lot of soups this winter. They warm you through and through.

I love this one because I can sneak so many vegetables into it! My kids are much better about eating vegetables these days, but it can’t hurt to work in a few extra.

Winter White Velvet Soup

Ingredients:
2 Tbsp extra virgin olive oil
1 medium sweet yellow onion, peeled and roughly chopped
2 medium leeks
2 medium shallots, quartered
6 medium cloves garlic, peeled and smashed
6 cups low sodium chicken broth (You may need a bit more for thinning.)
1 medium head of cauliflower, broken into florets
2 medium potatoes, roughly chopped
2 medium parsnips, peeled and cut into 1-inch slices
1/2 cup feta cheese, plus extra for garnish
1 1/2 tsp kosher salt, more to taste
1/2 tsp white pepper, more to taste
2 Tbsp finely diced red bell pepper
2 Tbsp finely chopped fresh parsley

Directions:
Heat olive oil in a large Dutch oven or stock pot over medium heat. Add onions, leeks, shallots and garlic. Reduce heat to medium-low, and sauté onion mixture until soft and slightly golden, about 15 minutes. 

Add chicken broth, cauliflower, potatoes, parsnips, salt and white pepper. Bring mixture to a boil, then reduce to a constant simmer and cover. Cook until all veggies are very tender, about 20-25 minutes

Add feta and puree with an immersion blender or regular blender until smooth and velvety. If soup is too thick, add a bit more chicken broth to thin. Taste and add more salt and pepper, if needed.

Ladle into bowls and garnish with a bit more feta and a sprinkle of the diced red bell pepper and chopped parsley.

Nutritional Information: Calories Per Serving: 120, Calories from Fat: 46, Fat: 5 g (2 g Saturated Fat), Cholesterol: 7 mg, Sodium: 545 mg, Carbohydrates: 15 g, Fiber: 3 g, Sugar: 4 g, Protein: 4 g



Healthy Living: Greek Black-Eyed Pea Salad


Black Eyed Pea SaladIf you’ve spent any amount of time south of the Mason-Dixon Line, you know that we eat black-eyed peas on New Year’s Day for good luck and prosperity in the new year.

What happens if you’re like me and don’t particularly like black-eyed peas? Hmmm…perhaps that explains a lot about that luck thing.

I digress.

Most people just boil their black-eyed peas until tender. Well, I’ve got to do SOMETHING besides that if I’m going to enjoy them. I saw this recipe which calls for using black-eyed peas in a salad!

This version looks much healthier than boiling the peas with bacon and looks, to me, much tastier, too. The original recipe called for sundried tomatoes packed in oil. I went with the healthier, fresher option.

So, start your new year off with a healthy and delicious way to eat your peas AND your greens.

Greek Black-Eyed Pea Salad

Ingredients:
2 cups dry black-eyed peas
salt
7 oz feta cheese
1 tomato, chopped
1 cup black olives, preferably Kalamata or oil-cured
1 finely chopped green onion
1 finely chopped garlic clove
1 lb fresh spinach, washed and chopped
zest and juice of a lemon

Directions:
Bring a medium pot of water to a boil. Add a generous amount of salt. Turn the heat down to low and add the black-eyed peas. Let them cook slowly, uncovered, until they are tender, anywhere from 30 minutes to an hour. Don’t let the water simmer.
Add the spinach to a large bowl. Crumble the feta cheese into the bowl, and add all the other ingredients except the lemon juice. Mix well.
When the black-eyed peas are done, pour them into a colander and spray them with cold water to stop the cooking process. Add the black-eyed peas to the salad, mix well and serve. Squirt some lemon juice over each serving before you take them to the table.

Nutritional Information: Calories Per Serving: 292, Calories from Fat: 140, Fat: 16 g, Trans Fat: 0 g (8 g Saturated Fat), Cholesterol: 44 mg, Sodium: 963 mg, Carbohydrates: 26 g, Fiber: 8 g, Sugar: 3 g, Protein: 17 g



Page 3 of 2112345678910...Last »
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