share. The Brookshire's Blog

Healthy Living: Cauliflower Rice


Cauliflower RiceI resisted the craze of making cauliflower into rice for a long time, a very long time.

Now I regret every, single, solitary minute of my stubborn holdout.

Cauliflower rice is the best thing since sliced bread, without the carbs, that is.

Cauliflower rice gives you the impression you’re eating rice without the starch.

It’s simple and amazing. Use in place of your fried rice, your Mexican rice or whatever other kind of rice you fix. It’s faster to cook, too. No fluffing with a fork required.

Cauliflower Rice

Ingredients:
1 head cauliflower
2 Tbs coconut oil
salt and pepper, to taste

Directions:
Remove florets from the head of cauliflower, and pulse in food processor until it has formed small “grains.”

Heat coconut oil over medium-high heat in a large skillet. Sauté cauliflower until crisp tender, about 5 minutes. Season with salt and pepper. Serve immediately, or use in another dish.

Serves 4

Nutritional Information: Calories Per Serving: 75, Fat: 7 g (6 g Saturated Fat), Cholesterol: 0 mg, Sodium: 601 mg, Carbohydrates: 4 g, Fiber: 2 g, Sugar: 1 g, Protein: 1 g.

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



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.



Healthy Living: Roasted Garlic Green Beans


Roasted Garlic Green BeansGrowing up, my mom cooked green beans frequently. They were flash-frozen, which is the healthiest way to buy them if you can’t get them fresh, and boiled (which kind of defeated some of the health of the flash-frozen status). I can’t say they were my favorite.

When I was old enough to cook green beans, I only bought fresh beans, and I steamed them. They were healthy, but they did not have a lot of flavor.

My boyfriend likes them simmered with bacon. Super tasty, but I’m not sure there’s any health value left whatsoever.

However, these beans are the best of both worlds. They’re fresh and healthy with heart-healthy olive oil as the added fat, and they’re full of great taste and flavor. I also love the texture from roasting the beans instead of cooking them with liquid.

Roasted Garlic Green Beans

Ingredients:
1 1/2 lbs fresh green beans, rinsed and ends cut off
1 1/2 tsp extra virgin olive oil
1 Tbs fresh lemon juice
sea salt and pepper, to taste
5 cloves garlic, minced

Directions:
Preheat oven to 350° F. Toss green beans with olive oil, lemon juice, salt, pepper and garlic. Spread on a baking sheet. Roast for 17 to 20 minutes, stirring once. Serve immediately.

Serves 4 (as a side dish)

Nutritional Information: Calories Per Serving: 74, Fat: 2 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 12 mg, Carbohydrates: 14 g, Fiber: 6 g, Sugar: 3 g, Protein: 3 g.

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

 



Shop the Sale: BLT French Toast


BLT French ToastPrep Time: 45 mins
Cook Time: 1 hour
Serves: 3

The humble BLT gets a makeover with traditional challah bread cooked to French Toast-style perfection topped with crispy bacon, ripe tomatoes and spring mix greens. Chef note: be sure to choose quality bacon that’s thick-cut and naturally smoked like Wright Brand bacon. Perfect for a decadent brunch, your guests will melt with every bite of this gourmet BLT sensation!

Ingredients
12 thick slices smoked bacon
2 cups heavy cream
5 large eggs
Kosher salt and freshly ground black pepper
6 slices challah bread, at least 1-inch thick
2 Tbsp canola oil
2 1/2 cups Gruyere cheese, grated (or any melty cheese will work)
12 slices ripe tomatoes
Vinaigrette of your choice
6 cups spring mix, cleaned

Instructions
Preheat oven to 350° F. Place bacon on rimmed baking sheet; bake until crisp about 20 to 25 minutes. While bacon cooks, combine heavy cream and eggs in bowl, whisking to blend well. Season mixture with salt and pepper to taste. Soak bread in mixture for 15 minutes. Turn bread over; soak for 10 to 15 more minutes.

Place large nonstick skillet over medium heat. Add canola oil. Once oil is hot (it will shimmer slightly), fry challah slices on each side until golden-brown, working in batches. Transfer challah to baking sheet, and place in oven. Bake until cooked through, about 6 to 8 minutes. The bread should soufflé (puff up).

Remove from oven. Cover each slice with cheese and return pan to oven. Once cheese has melted (about 4 minutes) remove from oven. Put 2 bacon slices and 2 tomato slices on each bread slice. Drizzle with vinaigrette. Toss spring mix with remaining dressing (or enough to coat) and place atop each piece. Serve warm.

Calories per Serving: 1055, Fat: 87 g (42 g Saturated Fat), Cholesterol: 547 mg, Sodium: 1187 mg, Carbohydrates: 16 g, Fiber: 2 g, Protein: 51 g.

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

Chef Tips

What Is Challah Bread?
Challah is a traditional braided Jewish bread served on Shabbat and holidays. It’s a simple bread made from flour, eggs, oil, water and yeast with a touch of salt and sugar, but the real joy in making it yourself comes from braiding the dough, which is done by making three or six dough ropes and braiding them together like yarn.

Choose the Right Cheese
We’ve never met a cheese that hasn’t made us melt, but some cheeses are better than others for melting. While Gruyere is out top pick for this dish, there are a handful of other cheeses that make for great melted toasties. Some fantastic mild options include Gouda, Fontina and Mozzarella, while for something more intense, Asiago, Aged Cheddar or Brie are excellent choices.



Healthy Living: Cheesy Spinach-Stuffed Peppers


Cheesy Spinach-Stuffed PeppersAlthough March in the Deep South gets warmer and warmer (as evidenced by the long-sleeved T-shirts I routinely trade for a short-sleeved version all month long), April is really the first month I consider to be true springtime. With the warmer weather comes the inevitable need to shed some hibernation weight from the winter months.

The fresh flavors of springtime just say “healthy” to me. More greens, more colors from the garden, and more fresh fruits and veggies.

While this recipe does have cheese (you need dairy, you know), it’s based on bright, fresh green bell peppers and filled with brown rice and other bright bursts of spring flavor, like garlic and basil.

These would be delicious served with a colorful salad as a side dish.

Cheesy Spinach-Stuffed Peppers

Ingredients:
1/2 cup brown rice
1 cup water
1/2 tsp extra virgin olive oil
2 Tbs garlic, minced
5 oz fresh spinach
3 Tbs fresh basil, chopped
1/4 tsp red pepper flakes
1/4 tsp oregano
salt and pepper, to taste
1 cup grated mozzarella cheese, plus extra for topping
1/3 cup feta cheese, crumbled
2 large bell peppers

Directions:

Prepare rice according to package directions. Preheat oven to 350° F.

Heat extra virgin olive oil in a large skillet over medium-high heat until oil is fragrant and shimmering. Sauté the spinach and garlic for about 2 minutes.

Season with basil, red pepper, oregano, salt and pepper.

Add cooked rice to the skillet; stir in cheeses.

Remove from heat, and let cool slightly.

Remove tops from peppers, and scoop out seeds and pith. Stuff peppers with spinach/rice filling. Top with extra cheese, and place peppers in a foil-lined baking pan. Bake for about 10 minutes, or until cheese is melted and filling is heated through.

Serves 2

Nutritional Information: Calories Per Serving: 357, Fat: 11 g (6 g Saturated Fat), Cholesterol: 30 mg, Sodium: 430 mg, Carbohydrates: 52 g, Fiber: 5 g, Sugar: 7 g, Protein: 15 g.

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



Dine In: Loaded Baked Potato and Chicken Casserole


Loaded Baked Potato and Chicken CasseroleWe’re right on the cusp of warm, spring and summer weather. With hot days and cooler nights, it’s almost time to shed the heavy comfort foods of winter, and enjoy spring and summer’s bountiful vegetables and lighter meats.

Almost.

Sometimes, it’s just satisfying to work a full week of challenges, take care of your family, take care of yourself and come home to a comfort meal on Fridays.

This dish is warm, creamy, cheesy and filling, all the requirements (at least for me) for comfort food. While the serving size of this recipe is for two, you can easily double or triple (if you have teenagers in the house, I definitely recommend tripling this recipe).

Loaded Baked Potato and Chicken Casserole

Ingredients:
1/4 tsp salt
1/2 tsp sugar
1 tsp black pepper
1/4 cup heavy whipping cream
2 medium-sized potatoes, peeled and diced
8 oz boneless, skinless chicken breasts, diced
2 slices Canadian bacon, diced
4 Tbs unsalted butter, cubed
1 cup sharp cheddar cheese, shredded
1 stalk scallion (green part only), cut into small rounds

Directions:
Preheat oven to 350° F. Coat a 9 x 9 baking dish with nonstick cooking spray.

Whisk salt, sugar and black pepper into whipping cream, stirring to combine.

Layer the potatoes and chicken in the baking dish. Sprinkle with bacon and butter pieces. Top with half of the sharp cheddar cheese and scallions.

Pour whipping cream mixture over the casserole.

Cover and bake for 1 hour. Uncover and bake for 30 more minutes.

During the last 10 minutes, sprinkle with remaining cheese, and bake until bubbly.

Serve immediately.

(This recipe can easily be doubled.)

Serves 2

Nutritional Information: Calories Per Serving: 898, Fat: 58 g (33 g Saturated Fat), Cholesterol: 256 mg, Sodium: 1324 mg, Carbohydrates: 37 g, Fiber: 6 g, Sugar: 4 g, Protein: 57 g.

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



Healthy Living: Sweet Potato Power Bowl


Sweet Potato Power BowlBetween two family birthdays and a trip out of town, I feel like I’ve done nothing but eat rich, decadent foods for days on end.

I don’t just feel that way; it’s pretty much reality.

Time to get back on the healthy bandwagon!

I’ve been on a sweet potato kick.

I’ve also been on a “bowl” kick. (you know, when you can fit your meal into one, healthy bowl?)

So, this recipe looked like a perfect way to incorporate both of my current favorite things.

I added some black beans to the original recipe for protein. You’re getting lots of healthy ingredients and a lot of vitamins and nutrients with very little fat or anything else artificial!

Sweet Potato Power Bowl

Ingredients:
1 large sweet potato, diced
4 oz Brussels sprouts, halved
4 oz cauliflower, chopped into florets
1 cup red onion, diced
1 cup grape tomatoes
1 cup black beans, drained and rinsed
1 tsp red pepper
1 tsp salt
1/2 tsp black pepper
1 Tbs extra virgin olive oil

Directions:
Preheat oven to 400° F. Toss sweet potatoes, Brussels sprouts, cauliflower and tomatoes with olive oil. Spread onto a baking sheet. Roast for 50 minutes, or until potatoes are fork tender. Sprinkle with salt, pepper and red pepper. Toss with black beans. Serve immediately.

Serves 2

Nutritional Information: Calories Per Serving: 670, Calories from Fat: 85, Fat: 9 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1279 mg, Carbohydrates: 123 g, Fiber: 28 g, Sugar: 25 g, Protein: 30 g.

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

| Permalink | Print
Posted in: Cooking, Produce


Dine In: Parmesan Rosemary Potato Chips


Parmesan Rosemary Potato ChipsOver the weekend, I took a trip to a small, historic city about 90 minutes away from where I live.

I stayed in a beautiful bed and breakfast there, with the most delightful owners. When I checked in on Friday night, the lady of the house assured me that breakfast would be bountiful and would start with dessert.

She wasn’t kidding.

She brought out a deep-dish French toast topped with a peach compote, a dollop of homemade whipped cream and a sprinkle of freshly grated cinnamon.
The next course was an Italian quiche served with a grilled melon salad and parmesan rosemary potatoes.

It was delicious.

When I got home, I searched for recipes similar to what she’d served at that first breakfast, and I found a recipe for Parmesan Rosemary Potato Chips and knew I had to try them.

While I didn’t eat these for breakfast at that charming little inn, these chips were definitely inspired by the lady with the huge smile and miles of hospitality.

Parmesan Rosemary Potato Chips

Ingredients:
1 large russet potato
1 1/2 Tbs fresh rosemary, finely chopped
1/2 cup parmesan, finely granted
sea salt, to taste
canola oil, for frying

Directions:

Slice potatoes thinly using a mandolin. Submerge potatoes in an ice water bath while you work, to keep them from browning. Heat about 3 inches of oil in a large stockpot, fryer or wok to 350° F. Dry potatoes with a clean towel.

Drop about 8 to 10 slices into the oil, and fry until golden-brown, about 2 minutes. Drain well with a slotted spoon, and place into a large bowl. Sprinkle with salt, rosemary and parmesan. Repeat with remaining potatoes. Serve immediately.

Serves 3 to 4 (as a side dish)

Nutritional Information: Calories Per Serving: 165, Calories from Fat: 76, Fat: 8 g (6 g Saturated Fat), Cholesterol: 27 mg, Sodium: 355 mg, Carbohydrates: 11 g, Fiber: 2 g, Sugar: 0 g, Protein: 13 g.

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



Shop the Sale: Asparagus and Shrimp Stir-Fry


Asparagus and Shrimp Stir-FryYou know it’s spring when fresh, bright, firm stalks of asparagus are on the shelves at Brookshire’s.

These green stalks, standing tall, are a delicious and nutritious way to welcome warmer weather.

Asparagus is full of vitamin K, more than 100 percent of the daily recommended allowance for vitamin K as a matter of fact. It’s also very high in folate, copper and vitamin B1.

Asparagus has significant anti-inflammatory and antioxidant properties, too.

Asparagus stalks should be rounded and not twisted. The buds on top can have purple striations, but they should be closed and tightly firm. To serve asparagus, break the stalk from the woody stem – you’ll feel where the natural give is – and remove the tough part. If the stalks are ripened, the stems may be firm and you will choose to peel it. It’s not necessary, though.

Asparagus and Shrimp Stir-Fry

Ingredients:
4 Tbs extra virgin olive oil
1 lb raw shrimp, peeled and deveined with tails removed
1 lb asparagus
1 tsp salt
1/2 tsp crushed red pepper
1 tsp garlic, minced
1 tsp ginger, minced
1 Tbs low sodium soy sauce

Directions:
In a wok or other large skillet, heat 2 tablespoons of olive oil over medium-high heat until oil is fragrant and shimmering. Add the shrimp; season with salt and red pepper. Sauté until the shrimp is pink, about 3 minutes. Remove from pan; set aside.

Heat 2 more tablespoons of extra virgin olive oil. Add asparagus, ginger, garlic and the other half of the salt. Sauté until asparagus is crisp tender, about 4 minutes. Add the shrimp back to the asparagus. Pour in soy sauce. Stir until well-combined and heat through. Add lemon juice, and serve immediately with rice.

Serves 4

Nutritional Information: Calories Per Serving: 287, Calories from Fat: 145, Fat: 16 g (3 g Saturated Fat), Cholesterol: 239 mg, Sodium: 1086 mg, Carbohydrates: 8 g, Fiber: 3 g, Sugar: 3 g, Protein: 29 g.

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



Page 3 of 3212345678910...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