Brussels sprouts have recently become one of my favorite vegetables. They are often called baby cabbage because they look like miniature cabbage. In fact, Brussels sprouts belong to the cabbage family, Cruciferae Brassica.. Lately I have been roasting Brussels sprouts in the oven and it is very delicious, well roasting any vegetable is delicious. Brussels sprouts contain an anti-cancer property called sulforaphane, in fact it is actually in the Cruciferae Brassica family which includes broccoli, cabbage, greens, and kale. It is best to cook Brussels sprouts by steaming or microwaving to prevent the loss of this property. Brussels sprouts are packed full of many vitamins and minerals such as vitamin A, vitamin C, vitamin K, thiamin, vitamin B6, folate, potassium, and iron. One cup of raw Brussels sprouts has more vitamin C and vitamin K than the average person needs in a day. Brussels sprouts are a good source of fiber with 3 grams of fiber for 1 cup of raw Brussels sprouts. This explains why Brussels sprouts have such a high NuVal score of a 94.
Pistachios: everyone’s favorite little nut. One ounce has about 160 calories and 3 grams of fiber and more nutrition than you can imagine!
If you’ve been around a while, you may remember when you could only get pistachios with bright-red dyed shells. And you could tell who liked pistachios by the red stains on their fingers and lips, too!
Pistachios were dyed because folks thought they looked more appetizing when they were red. Those dyes have since been done away with and now we enjoy pistachios “au naturel.” But they’re more than just a tasty snack…you can cook with them, too!
- Top yogurt with pistachios.
- Mix chopped pistachios into pancake batter.
- Add 1 oz chopped pistachios to oatmeal or cookie dough.
- Use ground pistachios as a crust for fish or chicken.
- Sprinkle pistachios on a grilled chicken salad.
- Toss a few into pasta dishes.
- Substitute pistachios for pine nuts or walnuts in pest.
Brussels sprouts belong to the family Cruciferae Brassica, which include broccoli, cabbage, kale, and cauliflower. Brussels sprouts’ dark green color indicate that they are high in vitamin K; which a half a cup of cooked Brussels sprouts has 137% of the daily value for the average adult. A half a cup of cooked Brussels sprouts also has 81% of the daily value of vitamin C, 12% of the daily value of vitamin A and Folate. The best way to cook Brussels sprouts, to preserve the most nutrients, is to steam or microwave.
Baked sweet potatoes are one of my favorite side dishes. Looking at a sweet potato you can see the bright orange color indicating that it is a good source of vitamin A; one cup of cooked sweet potato actually has 769% of your daily value of vitamin A. One cup of cooked sweet potato also has 65% of the daily value of vitamin C, 50% of the daily value of manganese, 29% of the daily value of vitamin B6 and 27% of the daily value of vitamin K.
I love everything with pumpkins, like pumpkin spice cookies, but pumpkin is hard to find outside the months of October and November. One trick I found this year is that you can substitute sweet potatoes for pumpkin. Next time you find a delicious pumpkin recipe but you can not find pumpkin, just cook a sweet potato and add the amount of sweet potatoes it says for pumpkin.
We are very excited about the launch of our new Brookshire’s Best Honey Crisp Apple Pie! This is a brand new pie for us this year and is ever so good! The Honey Crisp apple harkens from an apple breeding program at the University of Minnesota according to the web site: www.honeycrisp.org. The site notes that the “Honeycrisp was produced from a 1960 cross of Macoun and Honeygold,” which resulted in a “hardy cultivar with high fruit quality.” This particular apple has a limited harvest season, which runs from about mid-September to mid-October in the “east central Minnesota area.” What make these apples so enjoyable are their basic tenants, that being exceptionally crisp and juicy.
For the holiday season, we will be offering this newly developed pie just in time for Thanksgiving. It has a high percent of apples and just a little bit of slurry that combines for an absolutely sensational pie. Please let us know what you think of our ‘best’ pie at firstname.lastname@example.org.
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.
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.
Have you tried our new Gluten-Free breads? We recently launched a new line of Rudi’s Gluten-Free breads in our bakeries, which we believe rival or surpass any others on the market! You no doubt recognize the name – Rudi’s – from Organic fame. They opted to get into the Gluten-Free business and from what we’ve seen in the market place, their Gluten- Free line is second to none!
Speaking of Gluten-Free, we now offer a Gluten-Free Cheesecake in a single serve format. It is found in our bakery freezer case and is made by the folks at Chuckanut Bay in Washington State.
Since we’re talking about interesting offerings such as gluten-free, we would be remiss if we didn’t mention the excellent Organic breads that we carry from Rudi’s. This is one of the best brands in the Organic marketplace and we carry eight (8) different varieties of breads as well as Rudi’s Organic Hamburger buns. Interestingly enough, Organic products have held their own despite the difficult economic environment. Baking Management Magazine (April 1, 2010) notes that, “Surprisingly, organic products continue to be a draw for consumers, despite the lingering effects of the recession. Sales of organic and all-natural products are expected to grow 20 percent during the next two years, according to market research firm Mintel.”
We encourage you to try our Organic and Gluten-Free offerings that are found in our bakeries. Please let us know what you think of them by emailing: email@example.com
Pumpkins make fantastic decorations for the fall. You can carve them for Halloween to make unique or traditional jack-o-lanterns or set them out until Thanksgiving for traditional decorations. If you plan on carving pumpkins, carve the pumpkin right before Halloween or your pumpkin will rot too quickly. When carving the pumpkin, save the seeds and bake them for a fall treat. You can make a variety of different flavors of seeds. Using cumin and cayenne pepper would make a Tex-Mex seed while using garlic salt, Italian seasoning, and parmesan cheese to make Italian seeds.
Oven-Roasted Pumpkin Seeds:
While carving the pumpkin, put seeds into a bowl. Wash seeds and remove any pulp. Pre-heat oven to 400°F. Place seeds onto a baking sheet. In a microwave bowl, melt butter and pour over seeds. Sprinkle your favorite seasonings over seeds. Bake seeds for 10 -15 minutes or until brown; stirring occasionally.
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.
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