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Dine In: Beef Tenderloin


If you’re like me, most of the time you’re saving every nickel you can. Times are tough! But every once in a while, you need a special dinner. Maybe you’ve got extra-special friends coming over, or maybe you just need a well-deserved splurge. If you want to show someone how much you care, here’s a tip: don’t make reservations….make dinner at home! It’s the ultimate gift from the heart.

Ever had a beef tenderloin? A tenderloin is what filet mignon steaks are made from. To make filet, the tenderloin is sliced into rounds. So a tenderloin roast is just one large filet mignon—and man oh man, is it delicious. It’s pricey—but trust me, you get what you pay for. Watch for a sale in the meat department and grab one. Put it in the freezer until that special time comes, and you’ll be ready to splurge. Bonus: because it’s so low-fat, it’s actually a pretty healthy cut of meat!

Side dishes can be as simple or as elegant as you wish: mashed potatoes, steamed broccoli, fresh asparagus or a tossed salad. Simple is good when you have a delicious main course like this!

Simple Roast Tenderloin
Serves 6
Prep time: 10 minutes; Cook time: 45 minutes

3 to 4 pound beef tenderloin, trimmed and tied with twine (to help it hold its shape)
1 tablespoon olive oil
½ teaspoon onion powder
½ teaspoon garlic salt
¼ teaspoon black pepper

Preheat oven to 350 degrees.

Place the tenderloin on a broiler pan. Rub roast with olive oil and sprinkle with onion, garlic and pepper.

Roast the tenderloin for 15 minutes per pound for rare, or 20 minutes per pound for medium rare.

Let roast rest 15 minutes before carving.

Nutritional Information
Calories per serving: 307.  Fat: 16 grams (5 gr. saturated fat), cholesterol: 156 mg., sodium: 101 mg., carbohydrates: 0 gr., fiber: 0 gr., Protein: 49 gr.

© 2009, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number.  All dietary and lifestyle changes should be supervised by a physician.



Family Matters: Compromise, Not Sacrifice!


My kids are much older now, but when they were little, I was a real fanatic about serving only the most-healthy foods possible. Compromise was out of the question. In the years since then, I’ve softened my position, and while my family still eats healthier than most, sometimes you have to give a little here and there. And it’s compromise, not sacrifice. We stay true to the most important aspects of our food plan, but there are some areas where a little splurge now and then can be a good thing!

For instance, in their lunch boxes, or in the snack bag when we went to visit friends, I used to insist on ultra-healthy, ultra-natural foods. And I’m still not going to put cookies and chips in the bag, but I have decided that some of the pre-packaged items I’d always boycotted weren’t really that bad! Crust-less sandwiches, frozen yogurt tubes and juice boxes were still a lot cheaper than buying fast food, and they weren’t as pure as foods I prepared myself, but you know what? They’ll still work just fine. Kids do like to fit in with their friends, and the convenience of ready-to-use items is really handy. At home, they’re happy to eat what they’ve always eaten, but when it’s a special time, the food can be special, too.

We saved these items for play dates and lunch boxes, and it turned out to be a compromise that worked.



Product Talk: Rice


What’s this week’s four-letter word? RICE. Yes, rice. Talk about plain and simple, rice can do just about anything, and there are more varieties of rice than you can shake a stick at. Brown rice, white rice, wild rice, long grain, short grain….the list goes on and on.

For most of us, the first decision is white rice versus brown rice. Brown rice is whole-grain rice, and the white version had much of the extra nutrition removed—very similar to how bread has white and whole-grain brown types. White rice cooks a little faster, but brown rice is healthier and only take about 5minutes longer to cook.

Check the package of every rice variety for cooking proportions, but much of the time, it’s two or three to one; that is, two or three parts water to one part rice. Some use a bit more or less, so read the label the first time. Rice does best when the water is brought to a boil; rice added; returned to a simmer; cover and simmer until water has been absorbed.

Once cooked, refrigerate rice in a covered container. It also freezes well. Spread it on a baking sheet, in a single layer. Freeze and then transfer to a freezer bag where you can remove as much as you need at a time. This is almost instant rice!

Have you ever made fried rice? It’s nice and simple. Heat a tablespoon of oil in a skillet. Add a teaspoon of minced garlic and a cup each of shredded carrots, frozen peas and leftover chicken. Sauté 5 minutes. Stir in 2 cups of cooked rice and add soy sauce tot taste. Serve throughout and serve! (Don’t forget the chop sticks.)

Or how about green rice salad? Mix 1 ½ cups cooked rice, 1 cup thawed green peas, ¼ cup chopped parsley and about 1/3 cup Italian salad dressing. Mix and serve!

Rice has lots of carbohydrates, which makes it a good energy source. Brown rice has more complex carbohydrates, due to the whole-grained nature of it. Diabetics need to watch how much rice they eat, because of their concerns with carbohydrate balancing. People on a gluten-free diet can enjoy rice in place of pasta!



Dine In: Steak and Potatoes—with Flair!


What’s the favorite weekend dinner meal? It’s gotta be steak! And if you fix it on the grill, there’s no doubt that steak will be at the top of the list! So whether you broil it or grill it, a great dine-at-home meal often includes steak.

But what goes with steak? Of course it’s a baked potato, no question, but how about switching that up just a bit? How about making that a baked SWEET potato? If you’ve been to a steak house restaurant, you know that baked sweet potatoes, with butter, brown sugar and cinnamon taste just about like pumpkin pie—delightful! But did you know that unsweetened, they still taste amazing?

To speed dinner along, you can make sweet potato fries—and you’ll dazzle everyone. Peel and cut sweet potatoes into French-fry-sized strips. Toss them in a large plastic bag (or a bowl) along with a tablespoon of olive oil. Spread in a single layer on a pan and bake at 375 for 20 to 30 minutes. It’s that easy! And besides the wonderful flavor, sweet potatoes are powerhouses of nutrition, with lots of fiber and Vitamins A and C (great for eyesight and immunity health). And even better: sweet potatoes are on sale at Brookshire’s this week!

Top it off with a salad and fresh fruit for dessert and you have an A-1 dinner, fit for a gourmet, at budget prices…and with great health benefits.



Shop The Sale: It’s Soup Time!


Who doesn’t love a big bowl of chicken soup on a chilly fall evening? Chicken noodle, chicken and rice, chicken and vegetable, chicken tortilla, chicken and dumplings….there’s a soup for every day of the week. If you remember soup like grandma used to make, there’s one secret for making it happen without stress and fuss. The secret? Use a slow cooker!

They’re inexpensive appliances, and if you don’t have one in the back of your pantry, do run out and get one—it’ll be worth its weight in chicken soup!

On sale this week at Brookshire’s is Pilgrim’s Pride Whole Chicken—the key ingredient to great chicken soup. And with your slow cooker, making it is a snap!

Rinse the chicken, and check inside to be sure there aren’t any giblets (innards) in there. Place the chicken in your slow cooker. Throw in whatever vegetables seem nice and soup-worthy:  an onion, garlic, celery, a potato or two…..this isn’t for the final soup yet, but to create a really flavorful broth. If you like, season with salt, pepper, bay leaf and poultry seasoning.  Add water to fill the cooker about halfway and turn on the slow cooker and let it cook all day (or all night, depending on your schedule).

After 8 hours or so, pull out the cooked chicken and place on a cutting board to cool slightly. Strain the incredibly delicious-smelling broth. Skim off the fat for a healthier soup.

You can chill the broth to make soup later, or proceed: Put the broth in a kettle and add the vegetables you love to see in soup: a bag of frozen mixed veggies, maybe, or corn, green beans….it’s your call. Pull the chicken meat off the bones (it practically shreds by itself) and add. Adjust the seasonings: add salt, pepper or poultry seasoning to your personal tastes. Simmer until veggies are done. Add cooked rice, or uncooked noodles (or whatever other ingredients your recipe calls for), simmer a few more minutes, and your soup is ready to serve.

Wasn’t that easy? And it all started with whole chickens on sale!

Note: omit pasta for a great gluten-free meal!



Healthy Living: Hummus Dip


Have you ever tried hummus? It’s a really popular dish in middle-eastern countries, but it’s getting pretty well-known in the USA, too. Hummus is a bean dip, only instead of black beans or pintos, it uses chick peas. Mash up the chick peas and season them up and you have hummus!

Nutritionally, hummus is amazing. It’s vegetarian and even vegan (no animal products whatsoever) and is low in calories, fat, cholesterol and carbohydrates. Hummus can also be flavored with additions like peanut butter, chopped vegetables, soy sauce….you name it!

So the next time you have friends over for appetizers, bring out the hummus. You’ll look sophisticated and they’ll  love the tasty new treat!

Make-Your-Own Hummus Dip
Makes 2 cups

13-oz can chick peas (also called garbanzo beans), drained
3 Tbs olive oil
3 Tbs lemon juice
½ tsp crushed garlic or garlic powder

Combine all ingredients in a food processor. Serve with fresh vegetables or bite-sized pieces of pita bread for dipping.

Nutritional Information
Calories per 1/4 -cup serving: 101.  Fat: 6 grams  (1 gr. saturated fat), cholesterol: 0 mg., sodium: 135 mg., carbohydrates: 9 gr., fiber: 2 gr.

© 2009, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number.  All dietary and lifestyle changes should be supervised by a physician.



Up Close and Personal With Martha!!!


What an amazing day in the Big Apple!!! We had a brief celebrity sighting at brunch this morning of Harvey Keitel, but nothing compares to the sighting I have right now…..we’re in the 3rd row from Martha Stewart’s kitchen stage!!! We are so close, we could almost reach out and touch her!

She’s cooking out of her brand new cookbook (sadly it isn’t available until next week) called Martha Stewart’s Dinner at Home, which features 52 full menus for 52 full dinners, covering all courses and offering a fairly healthy selection. This cookbook sounds like it will make your families happy and your friends ecstatic. I can’t wait to pick up a copy!

Okay, on the menu tonight is…..are you ready…..duck breast with carmelized onions and fig jam, braised red cabbage, grated potato cake (like a pancake) and a most scrumptious and heavenly hot fudge hazelnut (aka filbert) sundae. Oohhh, I bet Goldenbrook Ice Cream would make this sundae taste even better! Martha says this would be her last meal.

Oh, and she says iron skillets are a must in the kitchen. And she craves daiquiris…who knew?? She’s got a really funny personality.

I wonder if Martha would want to come cook for me every week….yeah, I know, I’ll keep dreaming!

You wouldn’t believe how wonderful this room smells!

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Dine In: Bring the All-Night Diner Home!


Super-Easy, Elegant OmeletWhat is there about an all-night diner that is so exciting? IHOP, Denny’s or the neighborhood greasy spoon: it’s magical to eat scrambled eggs any time of the day or night.

You can bring the all-night-diner feel home, and save a big chunk of change while you’re at it! Breakfast for Dinner is an all-American favorite and our sales this week will help you make it all happen. Right on the front page: Food Club eggs. You can’t beat the price! And right beside is Pillsbury Cinnamon Rolls. All you need to do is cook up some bacon and pour the orange juice!

Super-Easy, Elegant Omelet
Serves 2
Prep time: 10 minutes

4 eggs
2 Tbs milk or water
½ cup shredded cheese
Salt and pepper to taste

With a fork, lightly scramble the eggs with the milk. Pour mixture into a piping hot, nonstick pan. Immediately reduce the heat to medium. As the mixture starts to firm around the edges, gently swirl the pan to allow more egg to reach the surface, lifting up the edges to let egg run into the pan. When nearly firm, sprinkle the cheese over the surface. Using a spatula, fold the omelet in half. Continue cooking a minute longer and sprinkle with salt and pepper. Slide onto a plate and cut in half.

Note: use your favorite additional cooked ingredients to customize your omelet.

Nutritional Information:
Calories Per Serving: 248,   Fat: 14 g (7 g Saturated Fat), Cholesterol: 403 mg, Sodium: 304 mg, Carbohydrates: 2 g, Fiber: 0 g, Protein: 18 g.

© 2009, 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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Posted in: Cooking, Dine In


Shop the Sale: Boneless Rump Roast


Boneless Rump RoastIt’s that time of year. It’s stew weather, soup weather and roast weather. As soon as it gets just a little chilly, all those hearty meals sound really, really good. How about a super-easy way to give your family the memories you had as a kid—or the memories you wish you’d had? Check out this week’s Brookshire’s circular (online or in print). Right on the front page, you’ll find the perfect cool-weather dinner idea.

Pot roast. It’s a dinnertime staple from back in the days when everybody’s mom had lots of time to cook. You can still do a pot roast, you know. If you have 10 minutes in the morning (or even the night before) you can get it ready to put in the slow cooker. If you have a block of time on a weekend afternoon, you can throw it in the oven and have it ready for supper. Either way, this dish is about as easy as it gets.

Back in the 1960s, housewives discovered that Lipton’s Onion Soup mix made a fantastic base for cooking roasts. And you know what? It still works in 2009. It’s this simple: Place the roast in a baking pan (or slow cooker). Surround with roast-friendly vegetables, such as chunks of carrots, potatoes, celery, sweet potato and onion. Sprinkle one envelope of onion soup over everything and then pour 2 cups of water over top. Cover and cook. For a slow cooker, that would be all day; in the oven, it would be 1.5 to 2 hours at 350°F.

If you’d rather not have the sodium that comes in dry soup mix, you can substitute beef broth.

The meat is fall-apart tender, the cooking juices make the most divine gravy (thickened or not) and the veggies create a picture of Americana that has been all but forgotten. Leftovers (if you have any) make great sandwiches and freeze well.



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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.

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