share. The Brookshire's Blog

Healthy Living: Mint, Watermelon and Cucumber Salad


Ahhh…summertime…watermelon meets cucumber. Watermelon likes cucumber. Watermelon hops into salad with cucumber. Watermelon and cucumber live happily ever after.

Watermelon has been called one of the world’s healthiest foods. Along with tomatoes, watermelon is one of the foods highest in lycopene. Lycopene is a nutrient that’s especially important for our cardiovascular health, and many experts believe that lycopene is important for bone health as well. Watermelon is high in water content, and water is an essential element to make all of our body’s functions work more smoothly. Watermelon is full of beta-carotene, antioxidants and vitamin C.

Cucumbers, with their high levels of vitamin B, are a quick pick-me-up (think afternoon snack). They are also full of water and help the body stay hydrated and eliminate toxins. Cucumbers contain high levels of lignans, which are associated with reducing the risk of several types of cancer, including breast, ovarian, uterine and prostate. Cucumbers also contain high levels of potassium, magnesium and fiber, which work effectively for regulating blood pressure.

So, when you put them together, what do you get? A marriage made in superfood heaven.

Mint Cucumber Watermelon Salad

Ingredients
8 cups cubed, seedless watermelon
2 medium English cucumbers, halved lengthwise and sliced
6 green onions, chopped
1/4 cup minced fresh mint
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 tsp salt
1/2 tsp pepper

Directions
In a large bowl, combine the watermelon, cucumbers, onions and mint. In a small bowl, whisk the oil, vinegar, salt and pepper. Pour over watermelon mixture; toss to coat. Serve immediately, or cover and

Refrigerate for up to 2 hours. Serves 16

Nutritional Information: Calories Per Serving: 60, Fat (trans saturated fat): 3 g, Cholesterol: 0 mg, Sodium: 78 mg, Carbohydrates: 9 g, Fiber: 1 g, Protein: 1 g. 



Healthy Living: Asian Chicken Quinoa Salad


I’ve written before about quinoa, a super-duper healthy grain. Since then, the Food and Agricultural Organization of the United Nations has deemed 2013 “The International Year of the Quinoa.” Pretty cool, huh? 

Why does this grain deserve such a lofty designation?

Well, quinoa is tremendously high in flavonoids, which are great for many things including fighting allergies, viruses and carcinogens. Flavonoids may also have anti-allergenic, anti-microbial, anti-cancer and anti-diarrheal properties and serve as a high-powered anti-inflammatory.

Quinoa is also high in mono-saturated fats, found in a form that does not break down during the cooking process. Pair it with veggies and a lean protein and you have yourself a super meal. This recipe is from a blog I love, but I added chicken to make it a main course meal. This recipe provides 71 percent of the US Recommended Daily Allowance of vitamin A.

Asian Quinoa Salad

Ingredients:
1 cup quinoa
2 cups water
1/4 teaspoon salt
4 boneless, skinless chicken breasts, grilled and diced
1 cup chopped red cabbage
1 cup shelled and cooked edemame
1 red bell pepper, chopped
1/2 cup shredded carrots
1 cup diced cucumber

For the dressing:
1/4 cup lite soy sauce or tamari sauce
1 Tbsp sesame oil
1 Tbsp rice wine vinegar
2 Tbsp chopped green onion
1/4 cup chopped cilantro
1 Tbsp sesame seeds
1/4 tsp grated ginger
1/8 tsp red pepper flakes
Salt and black pepper, to taste

Directions:
Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

Grill chicken breasts. Let rest. Dice.

Place the quinoa in a large bowl and add the chicken, cabbage, edemame, red pepper, carrots and cucumber. Set aside.

In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt and pepper.

Pour the dressing over the quinoa salad and stir to combine.

Serves 4

Nutritional Information: Calories Per Serving: 560, Calories from Fat: 183, Fat: 20 g, Cholesterol: 130 mg, Sodium: 1177 mg, Carbohydrates: 38 g, Fiber: 7 g, Sugars: 4 g, Protein: 57 g



Shop The Sale: Mangoes


I’m trying to lighten up for spring and summertime, and I’m so excited that all the fruits I love the most are coming back into season. I’ve already seen them appearing on the shelves of Brookshire’s grocery stores.

I didn’t discover mangoes until fairly late in life, already in adulthood. But I love them now, and they’re a staple of my spring and summer fruit bowl.

Originally from South Asia, the mango is considered a tropical fruit. Placing under-ripe mangoes in brown paper bags can help them ripen. They will then keep in a plastic bag in the refrigerator for about four or five days.

Use Greek yogurt in this recipe for extra protein, and enjoy it as a dessert, or as I do, breakfast.

Mango Yogurt Parfaits

Prep Time: 10 minutes

Ingredients

2 large ripe mangoes, peeled, pitted and cubed
3 cups low-fat vanilla yogurt
6 Tbs low-fat granola

Directions

Purée one mango and spoon equal amounts into six clear plastic cups. Top each with 1/4 cup yogurt. Spoon cubed mango over the top, saving a few pieces for garnish.

Top with remaining 1/4 cup yogurt and reserved mango. (Recipe may be made ahead at this point. Cover and refrigerate until ready to serve.)

Top each serving with a tablespoon of granola just before serving.

Serves 6 

Nutrional Information: Calories per Serving: 162, Fat: 2 g (1 g Saturated Fat), Cholesterol: 7 mg, Sodium: 72 mg, Carbohydrates: 33 g, Fiber: 2 g 



Healthy Living: Homemade Fruit Leathers


When we were growing up, mom made our school lunches: one sandwich, one piece of fruit, one cookie or small dessert.

Then, dad took over the job of packing lunches.

Imagine our glee when we opened our lunch boxes at school to discover a sandwich, a fruit roll-up and a cookie. Two desserts! We’d hit the jackpot!

I think this newfound nirvana lasted maybe a week before someone slipped and ratted dad out. He honestly didn’t know that a commercially prepared fruit roll up did not count as a serving of fruits or vegetables. Bless his heart.

However, fruit roll-ups or fruit leathers are super easy to make at home, taste a lot better and don’t leave red dye No. 40 all over your hands.

And best of all, they probably do count as a serving of fruit.

Homemade Fruit Leathers

Ingredients:

3 cups ripe, chopped fruit (Strawberries and peaches are my favorite. I can’t get bananas to work right, but we also love raspberries.)

Sweetener, to taste (I use about 3 Tbs honey. You could also use granulated sugar).

Directions:

Preheat oven to 150° F or the lowest temperature your oven will go. Line a 11 x 17 baking sheet with a Silpat nonstick baking mat or parchment paper.

Purée the fruit and sweetener in a blender or food processor until smooth. Pour fruit mixture onto prepared baking sheet and spread to about a 1/8″ thick. Tilt the sheet back and forth to evenly distribute the fruit mixture.

Place baking sheet in the oven and bake for 6 to 8 hours, until fruit mixture is set and the center is not sticky. Remove from oven and let cool to room temperature. Gently peel off the fruit leather from the Silpat mat or parchment paper. Cut into squares or strips (I’ve found a pizza cutter is great for this). If you want to make fruit roll-ups, roll the strips in parchment paper. Store in an airtight container. 

Serves 10

Calories per serving: 34 g, Calories from fat: 0 g, Fat: 0 g, Cholesterol: 0 mg, Sodium: 0 mg, Carbohydrates: 8 g, Sugars: 8 g, Protein:0 g. 



Healthy Living: Asparagus


It’s finally spring, when the new crops of vegetables start to appear. Springtime is peak season for one of my favorites – asparagus.

I literally cannot eat enough of these green stalks (or yellow, if you buy the“white” variety). Apparently that’s a good thing, because asparagus is super-duper healthy.

First of all, it’s a great source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that helps process glucose.

Secondly, it’s high in glutathione, a compound that breaks down carcinogens and free radicals.  Long words short: eating asparagus helps protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers.

Asparagus is rich in antioxidants. Who doesn’t love to slow the aging process?

It’s a natural diuretic.

It’s packed with B12 and folate. Asparagus is brain food too!

Tarragon Steamed Asparagus

Ingredients:
1 lb asparagus, woody stalks snapped off
1 cup tarragon vinegar
1 cup water

Directions:

Remove bottoms of stalks of asparagus. Using a peeler, lightly peel stalks lengthwise.

Combine tarragon vinegar and water in the bottom of a large pot or saucepan. Place asparagus in a steamer basket, above liquid level.

Cover. Bring to a boil.

Steam asparagus for about 3 minutes. Remove from heat. Serve immediately. The tarragon vinegar infuses the asparagus with a light, woody flavor.

Serves 4
Nutritional Information: Calories: 35, Calories from Fat: 1, Total Fat: 0 g, Cholesterol: 0 mg, Sodium: 5 mg, Total Carbohydrates: 5 g, Dietary Fiber: 2 g, Sugars; 2  g, Protein; 3 g


Family Matters: A Touch of Strawberry


Our family loves strawberries and we are always looking for new ways to prepare them.   We experiment to see how they taste in different recipes or prepared with different toppings.   Our favorite recipe is for Strawberry Bread…it is delicious for breakfast, snack time or a bedtime treat.  

You can heat a slice in the microwave and add a little butter – my husband’s favorite thing to do!  A friend shared this recipe with me back in 1986, and I have been making it ever since.  It is a family tradition each year to bake loaves of the Strawberry Bread and give as gifts to close friends, teachers, and serve at family gatherings.   If you enjoy strawberries, this is a must try recipe!

Strawberry Bread

Ingredients:
2 cups Sugar
4 Eggs Beaten
1 1/4 cup Vegetable Oil
3 cups All Purpose Flour
1 tsp Salt
1 tsp Soda
1 tsp Cinnamon
1/4 cup Chopped Pecans (optional)
2 – 10 oz. Strawberries

Directions:
Mix sugar, eggs and oil well and then add strawberries.  Sift together flour, soda, salt and cinnamon and then add to the mixture.  Add nuts (optional) and stir together until moist.  Put in greased and floured loaf pan.  Bake 1 hour at 350 degrees.  After it is cooled sprinkle top with a little powdered sugar (optional). 

When strawberries are in season, it is nice to use fresh strawberries mashed up in place of the frozen.  Also, you can bake it in a Bundt pan for a fancy look and it is a great party item.  

Take time and try this bread recipe – time in the kitchen with your kids is an opportunity to talk and bond with them.  It may become a family tradition that you can pass on for generations to come as I have with my girls.  Count your blessings daily and give thanks for the time you share with your family!      



Ask Leigh


Question:  We ate at a restaurant recently where the salsa was just delicious. Our server said they roasted the tomatoes and jalapenos first. Do you have a recipe like this? 

Answer:  Definitely! This one is fairly spicy, so if you want a milder flavor, make sure you remove all the jalapeno seeds after roasting. 

 

Makes 2 1/2 cups.

Ingredients:
1 1/2 lb. ripe tomatoes, preferably plum 
2 to 3 fresh jalapeño chiles, stemmed
½ white onion, sliced 1/4 inch thick 
4 garlic cloves, peeled
1/4 cup water
1/3 cup chopped fresh cilantro, loosely packed
1 tsp. salt
1 1/2 tsp. apple cider vinegar 

Directions:
Heat the broiler of your oven to high. Lay the whole tomatoes and jalapeños on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted — even blackened in spots — on one side. With a pair of tongs, flip over tomatoes and chiles and roast other side for another 6 minutes. Set aside to cool. 

Change the oven temperature to 425˚F. Separate onions into rings. Place onion and garlic on another baking sheet. Roast in the oven, stirring carefully every couple of minutes, until the onions are browned, and the garlic is soft and browned in spots, about 15 minutes. Cool to room temperature. 

In a food processor, pulse the jalapeños with onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Remove to a big bowl. Without washing the processor, coarsely puree tomatoes and add them to the bowl. Stir in enough water to give the salsa a spoonable consistency. Stir in the cilantro. Taste and season with salt and vinegar. Refrigerate it covered and use within 5 days. 

| Permalink | Print
Posted in: Produce


Ask Leigh


Question:  We ate at a restaurant recently where the salsa was just delicious. Our server said they roasted the tomatoes and jalapenos first. Do you have a recipe like this? 

Answer:  Definitely! This one is fairly spicy, so if you want a milder flavor, make sure you remove all the jalapeno seeds after roasting. 

 

Makes 2 1/2 cups.

Ingredients:
1 1/2 lb. ripe tomatoes, preferably plum 
2 to 3 fresh jalapeño chiles, stemmed
½ white onion, sliced 1/4 inch thick 
4 garlic cloves, peeled
1/4 cup water
1/3 cup chopped fresh cilantro, loosely packed
1 tsp. salt
1 1/2 tsp. apple cider vinegar 

Directions:
Heat the broiler of your oven to high. Lay the whole tomatoes and jalapeños on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted — even blackened in spots — on one side. With a pair of tongs, flip over tomatoes and chiles and roast other side for another 6 minutes. Set aside to cool. 

Change the oven temperature to 425˚F. Separate onions into rings. Place onion and garlic on another baking sheet. Roast in the oven, stirring carefully every couple of minutes, until the onions are browned, and the garlic is soft and browned in spots, about 15 minutes. Cool to room temperature. 

In a food processor, pulse the jalapeños with onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Remove to a big bowl. Without washing the processor, coarsely puree tomatoes and add them to the bowl. Stir in enough water to give the salsa a spoonable consistency. Stir in the cilantro. Taste and season with salt and vinegar. Refrigerate it covered and use within 5 days. 

| Permalink | Print
Posted in: Produce


Healthy Living: Sweet Potatoes


I was thinking about my friend, Steve, today. He passed away recently…but this isn’t a sad post – it’s a happy one.

Steve had this obsession with sweet potatoes. I think he ate them several times a week. I never really understood the love of the orange potato, but I think that was because, until I met Steve, I’d never had them prepared any other way than mashed with marshmallows at Thanksgiving.

Sweet potatoes are a good source of vitamins A and C. They are more nutritious if cooked in their skins.  Some people even refer to the sweet potato as “the perfect food.”

Steve could prepare a sweet potato any way you could imagine. Once when we had dinner, he pureed them with parsnips to make kind of a mashed potato mash up.

He was always posting pictures of his food on Facebook and he’d get dozens of comments of people clamboring for his recipes. Every time I found a sweet potato recipe that looked intriguing, I’d send it his way.  This was one I found that he made and gave “two thumbs up.”

Creamy Sweet Potato Soup
Serves 4

Ingredients:
2 cups (1/4-inch) cubed, peeled sweet potato
1 1/2 cups thinly sliced leek (about 1 medium)
1 1/4 cups fat-free chicken broth, divided
2/3 cup evaporated skim milk
1 1/2 tsp Dijon mustard
1/2 tsp salt
Dash of white pepper
Dash of ground nutmeg
Chopped leek (optional)

Directions:
Combine sweet potato, sliced leek, and 1/4 cup broth in a 1-1/2-quart casserole; stir well. Cover, and microwave at HIGH 10 minutes, stirring after 5 minutes. Place sweet potato mixture in a blender or food processor; process until smooth. Add remaining ingredients except chopped leek; process 30 seconds or until blended. Garnish with chopped leek, if desired. Serve warm.

Nutritional Information: Calories: 136, Fat: 1 g, Protein: 5 g, Carbohydrate: 27 g, Fiber: 3 g, Cholesterol: 2 mg, Iron: 1 mg, Sodium: 416 mg, Calcium: 162 mg 



Dine-In: Filet Bourguignonne with Mashed Potatoes


You know how ‘they’ say never to try a new recipe on guests or for an important occasion? Well I never listen.

My fly-by-the-seat-of-my-pants method had never really failed me. Until I got cocky. “Sure, I’m a decent cook. What does it matter if I’m trying this recipe for the first time when I have eight dinner guests arriving in 45 minutes?”

After all, how hard could it be to grill potatoes?

Unless, ahem, you were supposed to parboil the potatoes first. But someone (not naming names) didn’t read the recipe carefully first.

Let me tell you, raw potatoes just aren’t that tasty.

I learned my lesson. Now I at least carefully study each recipe if I’m going to make it for guests or a special dinner.

Valentine’s Day is about a month away and you probably want to make something special for your sweetie. Luckily, there are several weeks to get ready for that meal you’re sure to prepare. Friday nights are the perfect times to try out new recipes – makes the end of the week feel special and ensures no flub ups on the Big Night.

This recipe is faster than the traditional version – perfect for making on a Friday night (or Thursday night if it happens to be Valentine’s Day).

Filet Bourguignonne with Mashed Potatoes
Serves 4 

Ingredients:
1 lb baking potatoes, peeled and cut into 1-inch pieces
1 cup frozen pearl onions
1 lb beef tenderloin, cut into 2-inch pieces
1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
5 tsp butter, divided
1 bacon slice, finely chopped
1 (8 oz) pkg mushrooms, quartered
1 garlic clove, finely chopped
1/2 tsp chopped fresh thyme
1/2 tsp sugar
2 tsp no-salt-added tomato paste
1/2 cup earthy red wine
1 cup fat-free, lower-sodium beef broth
2 Tbs water
2 tsp all-purpose flour
3 Tbs 2% reduced-fat milk
Fresh thyme sprigs (optional)

Directions:
Place potatoes in a saucepan over high heat; cover with cool water. Bring to a boil; cook 10 minutes or until very tender. Drain. Return potatoes to pan; keep warm.

While potatoes cook, place onions in a microwave-safe bowl; cover with a paper towel. Microwave at high 4 minutes. Finely chop 1 (2-inch) cube of tenderloin, and set aside. Pat dry the remaining beef cubes with a paper towel; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Heat a 12-inch cast-iron skillet over medium-high heat. Melt 1 tablespoon butter in pan; swirl to coat. Add seasoned beef cubes; sauté 3 minutes, turning to brown on all sides. Remove beef from pan. Add finely chopped beef and bacon to pan; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 5 minutes or until mushrooms brown, stirring occasionally. Add garlic, chopped thyme, and sugar; sauté for 1 minute, stirring constantly. Add tomato paste; cook 1 minute, stirring constantly. Add wine, and bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes or until liquid is reduced by half.

Add onions and broth; bring to a boil. Cook for 1 minute. Combine 2 tablespoons water and flour in a bowl, stirring with a whisk until smooth. Add flour mixture to pan; cook for 1 minute, stirring constantly. Return browned beef cubes to pan; cook 2 minutes or until thoroughly heated and cooked to medium-rare or desired degree of doneness.

Add the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 2 teaspoons butter, and milk to potatoes in saucepan; mash with a potato masher until desired consistency. Serve beef and sauce over potatoes; garnish with thyme sprigs, if desired.

Nutritional Information: Calories: 382, Fat: 13 g, Protein: 31 g, Carbohydrates: 28 g, Fiber: 3 g, Cholesterol: 91 mg, Sodium: 505 mg, Calcium: 65 mg.

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



Page 5 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