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Product Talk: Golden Beets


Golden BeetsI recently posed a query on social media: “How do you prepare beets?”

It was an innocent question. I didn’t grow up eating beets, so aside from the pickled varieties I’d tasted on salad bars, I’d never eaten this amazing root vegetable.

Well, after more than 300 responses later, I had more options for eating beets than I can probably pursue in my lifetime.

Of course, there was a generous sprinkling of “just don’t eat beets” answers, but now that I’ve done some experimenting for myself, I’ll ignore all of those.
Beets are such a wonderful, earthy fall vegetable.

You can just tell by their deep, rich colors that they’re full of flavor and packed with nutrients. In fact, beets are a veritable storehouse of B vitamins, iron, manganese, copper, magnesium and potassium. They also contain a wealth of health-boosting nutrients that aren’t common in other veggies.

They can help lower blood pressure, lower your risk of heart disease, improve your stamina, boost your brain power, detox your liver, clean your colon, and help you fight chronic disease.
Plus, they’re delicious!

The first time I tried them, I followed a suggestion a friend gave me and roasted large red beets that I rubbed with extra virgin olive oil and sprinkled with salt and pepper. They were lovely and delicious (Pro tip: peel them first, unless you want pink fingers for days on end.)

Next, I saw golden beets in Brookshire’s, and I figured they might not stain my fingers as badly (I was correct). I peeled those first, rubbed those with olive oil, sprinkled them liberally with white pepper to cut out a bit of the sweetness, and grilled them. They were amazing.

Then, I tried this recipe with golden beets, and I’m hooked.

Lemon-Herb Roasted Beets

Ingredients:
1 1/2 lbs golden beets, peeled, trimmed and cut into 1-inch pieces or wedges
4 tsp extra virgin olive oil
2 Tbs fresh rosemary, chopped
1 tsp lemon zest, freshly grated
1/2 tsp salt
1/4 tsp freshly ground pepper
1 Tbs lemon juice

Directions:
Preheat oven to 450° F.

Position rack in lower-third of oven.

In a large bowl, whisk olive oil, herbs, lemon zest, salt and pepper. Add beets; toss to coat. Spread the beets on a rimmed baking sheet.

Roast, stirring once or twice, until the beets are tender and caramelized, about 25 minutes. Spritz the finished beets with fresh lemon juice and serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 322, Fat: 5 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 773 mg, Carbohydrates: 64 g, Fiber: 12 g, Sugar: 52 g; Protein: 11 g.

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



Product Talk: Hatch Green Chiles


If you’ve been to your local Brookshire’s lately, you’ve probably seen and smelled something amazing, especially if you’ve wandered in through the entrance closest to the produce department.

Have you noticed the big, black-iron barrel, turning, spitting and sending forth fragrant aromas of a roasted vegetable?

If so, you’ve noticed our stores roasting Hatch green chiles.

Hatch green chile season runs through the end of the month, and we’ve taken advantage of these fiery hot peppers from New Mexico in all kinds of ways in our store.

From freshly roasting them for our customers right in the store to selling them fresh from the vine, this spicy product of the Hatch Valley is known for its heat but also its subtly sweet, smoky, crisp flavor.

Hatch chiles are most commonly roasted, either in a cylindrical barrel or over an open flame. Their skin blisters, making them easier to peel. Then, you’re left with a smoky, flavorful, hot pepper to use in a variety of ways.

I love using them for a fresh, bright, spicy salsa. Use this salsa as a dip for chips, as a topping for enchiladas, as a taco sauce, or in a soup or stew. You can even mix it in with queso or sour cream for another kind of chip dip.

Hatch Green Chile Salsa

Ingredients:
4 cloves garlic, minced
1/2 white onion, chopped
1 green onion, chopped
1/2 cup cilantro
1 jalapeño
4 to 5 tomatillos, peeled
juice of 1 lime
3 fresh Hatch chiles
1 Tbs cumin
2 Tbs white vinegar
pinch of salt
ground black pepper, to taste

Directions:
Preheat oven to 450° F. Spread jalapeño, tomatillos and Hatch chiles on a baking sheet. Roast, turning a time or two, until skins blister and char. Remove from oven. Place in a brown paper bag; seal and let cool.

Remove seeds from all peppers. Roughly chop onions, pepper and tomatillos. Add all ingredients to a food processor; pulse until a salsa consistency. Refrigerate to let flavors blend.

Makes 2 cups

Nutritional Information: Calories Per Serving: 82, Fat: 2 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 72 mg, Carbohydrates: 16 g, Fiber: 4 g, Sugar: 3 g; Protein: 3 g.

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

Chef Tip:

You can always buy your Hatch chiles pre-roasted fresh from our store. If you don’t want to roast them in the oven, you can roast them over a gas flame on your stovetop or grill as well. Simply set the flame to high, hold your chile in a set of long grilling tongs, and rotate over the flame until your pepper achieves desired char. When the skin bubbles, place in a brown paper bag. Let cool, and then peel. You might want to consider wear food-handling gloves to peel and seed your peppers; they’re pretty hot!



Product Talk: Simply Done™ Products


Simply Done ProductsI was shopping at Brookshire’s last Thursday night after work (as I usually am, come find me!), and I needed to pick up disinfecting wipes. They were the last thing I needed on my son’s school supply list, and meet-the-teacher night was rapidly approaching.

I grabbed for my usual brand then stopped. I noticed there was a different brand on the shelf with a better value and price point for what I was buying: Simply Done™ brand. Simply Done™ offered the same lemon scent and the same bleach-free product that would kill the flu virus and 99.9 percent of bacteria. However, the value was better, and I love better value.

Right about that time, David, the friendly manager at that Brookshire’s store was walking by, and he explained that Simply Done™ is Brookshire’s new line of homecare solutions. He started pointing out the labels. From disinfecting wipes and coffee filters to plastic bags, paper towels and beyond, be ready for whatever life throws your way with Simply Done™ products. Look for the big, green checkmark in the white circle on the label that makes Simply Done™ products stand out.

I not only got the disinfecting wipes, but I also picked up multi-surface cleaner, which I must have near my kitchen sink at all times; laundry detergent with a fresh, crisp scent; dishwasher dish pacs; soap pads; bleach and paper towels.

It’s so great to have a store brand that handles all the things that life throws at you. I checked those right off my list.

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Product Talk: Onions


Yellow OnionsOnions are one of those amazing products that taste great all year long, are always plentiful, are economical, are healthy, and can be used for so much more than cooking.

Did you know that you can clean your grill with an onion? It’s a great way to get stubborn cooking residue off your grill grates while also seasoning it without using harsh chemicals or too much elbow grease. Rub a halved onion, cut-side down, on a heated grill grate to remove grime and grit. (You might have to go over it a few times.) Then, let the grill sit at warm for a few minutes to let the scent of onions burn off. (It actually smells wonderful.)

While you’re burning off that onion scent, you’re also repelling mosquitoes! They hate the scent of onion, so enjoy your outdoor space while cleaning your grill. For further insect repellant protection, rub raw onion on your skin for a natural barrier from bugs.

If you have already been bitten, onion is a natural analgesic. Rub raw onion into a bug bite to help soothe the sting and itch.

You can also use it to help alleviate the pain from burns. Again, just gently rub raw onion onto the burn to help ease the pain.

Sore throat? Onion can help that, too! Boil chunks of onion (you can use the peels and all) in water on the stovetop. Strain the solids out. Let cool, and sip away.

If your kitchen knives have gotten a little rusty, revive them by plunging them into a whole onion repeatedly until they’re clean.

There are so many things to do with onions, and you can eat them, of course!



Product Talk: Nestlé® Chocolate Chip Cookie Dough


This post is all about keeping it real.

Real because I just posted a picture on Instagram of the cookies I’m baking for my son’s cross country team party tomorrow night. “Four dozen chocolate chip and counting…” I wrote. “Oatmeal up next; batter chilling!”

What I omitted from that post was that only one type of the cookies I was baking was made from scratch. You see, I’ve been baking cookies for the better part of 30 years now, and my chocolate chip cookies are never as good as my mom’s so I gave up.

At some point, you just have to admit that Nestlé® Chocolate Chip Cookie Dough produces a better result than I’m going to get from mixing, stirring and beating.

Thank goodness for the refrigerated section of Brookshire’s. Sure, I made the oatmeal cookies from scratch, and they’re delightful. For whatever reason, my chocolate chip cookies (Or CCCs, as my mom used to call them) don’t turn out right.

That’s where Nestlé comes in. Those big, beautiful logs of refrigerated cookie dough are ready and waiting for me when my kids have a craving, or when I need to bake up a few (dozen) batches for a team party. (Let me just tell you about how many cookies I expect teenage athletes to devour.) The cookies come out perfectly every time, no guesswork required. They are chewy, moist, rich and delicious, worthy of a cheat meal for my cross country runners tomorrow night.

Best of all, no stirring and mixing are required because if you could see the mess I make when I bake, you’d understand.

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Product Talk: Rhubarb


RhubarbRhubarb is often thought of as a fruit, but it is actually a vegetable. Rhubarb pairs perfectly with both sweet and savory flavors. Due to its tart flavor, it is often paired with fruits such as berries and natural sweeteners like honey or maple syrup. Rhubarb is also delicious paired with chicken, pork and lamb.

Pick rhubarb that has long, thick and bright stalks. Rhubarb leaves are toxic, so make sure to cut off all leaves and discard. Trim rhubarb ends, wash and dry. Store rhubarb in a crisper drawer up to 2 weeks. Rhubarb is very easy to freeze. Wash and trim rhubarb, and boil for 1 minute. Place boiled rhubarb in cold water; dry and place in a container that seals to freeze.

Rhubarb is a good source of fiber, vitamin C, calcium, potassium and manganese. It’s also an excellent source of vitamin K. Vitamin K can help prevent osteoporosis, and it plays a role in blood clotting.



Product Talk: Mini Colanders


When I first moved out on my own, one of the kitchen tools that I did not own was a colander. I lost many a valuable ingredient to the kitchen sink trying to drain a can without a colander, holding a sharp, crimped lid closely with my fingers over the opening and trying to let the liquid loose without letting the contents of a can escape.

Finally owning a colander was life-changing. Not only could I drain beans and other canned goods with ease, but I could also rinse and clean vegetables and fruits without much hassle.

Now, Brookshire’s offers a mini colander for sale in a variety of fun, bright colors in a small size that easily fits into your sink (even in your dorm room), and it’s safe for the top rack of your dishwasher. You can buy an assortment of colors to make kitchen tasks like rinsing leafy greens, sorting and cleaning purple hull peas, or draining a can of black beans a breeze. Cooking pasta for one? Drain your pasta in this colander as well. Then, pop it into your dishwasher for a quick cleanup.

This Three-Bean Salad, which is a great side dish for your Labor Day cookout, comes together quickly using the Mini Colanders, available now at Brookshire’s.

Three-Bean Salad

Ingredients:
8 oz shelled edamame (frozen is fine)
1/4 cup extra virgin olive oil
1 tsp ground cumin
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can black-eyed peas, drained and rinsed
1/2 cup red onion, chopped
2 cups celery, thinly sliced
2 Tbs fresh lime juice
1/2 cup fresh cilantro, chopped
1 tsp garlic, minced
1 1/2 tsp salt
1/4 tsp black pepper

Directions:
Steam edamame until cooked through, about 4 minutes. Drain in the mini colander; rinse under cold water to stop cooking process.

Heat olive oil in cast-iron skillet over medium-low heat until shimmering. Add cumin. Cook, stirring often, until fragrant (about 30 seconds). Pour into large bowl.

Add edamame to cumin oil; stir in remaining ingredients until well-coated. Refrigerate overnight to blend flavors. Bring to room temperature before serving.

Serves 6 (as a side dish)

Nutritional Information: Calories Per Serving: 253, Fat: 11 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 891 mg, Carbohydrates: 29 g, Fiber: 8 g, Sugar: 3 g; Protein: 12 g.

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

 



Product Talk: Fresh Take Meals


Fresh Take MealsWhen I first started dating my boyfriend, Paul, I slaved for HOURS in the kitchen making him homemade lasagna.

I simmered the sauce overnight, even setting my alarm and getting up several times overnight to stir.

I made homemade pasta noodles, rolling out the sheets with a hand-cranked pasta machine and kneading the dough until the flour created a concrete-like paste in the crevices of my countertops (which was not a reflection of my finished pasta product, let me just say).

I layered sauces, noodles, cheeses and meats until my pan weighed more than either of my children at birth.

Do you know that I didn’t even need to bother with all that work?

Brookshire’s has created Fresh Take Meals, in the deli section, to give you home-cooked tastes without you having to slave over the stove, or set your alarm for odd hours of the day and night.

I’ve enjoyed Fettuccine Alfredo, Chicken Parmesan, Roasted Salmon with Rice Pilaf and Baby Carrots, and Chicken Spaghetti, all at the ease of reheating in my microwave or oven.

The dishes taste homemade because they are homemade, right in your local Brookshire’s store.

Pick up at the Fresh Take Meals section in the Deli. Then, stop by the Bakery for a loaf of freshly baked bread and the salad bar for a tossed green salad or an assortment of olives. You’ll have a dinner on the table that you can feel great about in minutes.

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Product Talk: Broccoli with Lime Dressing Shortcuts


It’s Monday night, and you’re flying into Brookshire’s on a wing and a prayer after a long day at work, just needing a few more things to make a complete and healthy meal for dinner that evening.

You dart in the side entrance by the produce and meat counter. Perfect. In two quick stops, you can have a quick and healthy meal on the table in minutes.

First, grab a plank of salmon that you can bake with a few herbs and olive oil.

Then, head over to produce to pick up some Shortcuts, Brookshire’s freshly prepared fruits and vegetables that take all the guesswork and prep work out of your meal prep, saving you time and money.

A delicious side dish to your salmon (or steak, or chicken breast, or pork loin) would be Broccoli with Lime Dressing, and you’ll need to grab just a few more items to round out your meal. Shortcuts Broccoli Crowns and Shortcuts Minced Red Onions make it simple, as Brookshire’s has done all the work for you. I don’t know about you, but that goes a long way on a Monday night. In just a few minutes at home, you’ll have this simple and delicious side dish ready to go, and that feels good for our families and our wallets.

Broccoli with Lime Dressing
Prep Time: 10 minutes
Cook Time: 5 minutes
Serves: 4

Ingredients:
1 1/2 lbs Shortcuts Broccoli Crowns
1 tsp lime zest, grated
1 tsp lime juice from 1 large lime
1/2 tsp ground cumin
1/2 tsp table salt
3 Tbs extra virgin olive oil
1/4 cup Shortcuts Minced Red Onions

Directions:
Steam or boil broccoli until just tender, about 4 to 5 minutes. Whisk lime zest, lime juice, cumin and salt in a small bowl. Whisk in oil until smooth; stir in onions.
Gently toss steamed broccoli with dressing. Adjust seasoning; serve hot or at room temperature.

Nutritional Information: Calories Per Serving: 157, Fat: 11 g (2 g Saturated Fat), Cholesterol: 0 mg, Sodium: 344 mg, Carbohydrates: 14 g, Fiber: 5 g, Protein: 5 g.

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



Product Talk: USA Porcelain Grill Pan


USA Porcelain Grill PanOne of the products that has transformed my grilling game is the USA Porcelain Grill Pan available at Brookshire’s.

I love grilling veggies, and this lightweight pan is the perfect vessel for chargrilling your veggies without losing them all down the grill grates.

The USA Porcelain Grill Pan is coated with a nonstick surface, but I do like to give it a spritz of nonstick cooking spray or brush it with some extra virgin olive oil before putting my vegetables inside just to make clean-up easier. You can even use an herb-infused oil for some extra flavor.

The handles on this pan make it easy to maneuver around the grill because you might want to start it on the bottom over direct heat to get a good sear on your veggies, and then move it to the top rack to slow-cook something that takes longer – like potatoes or Brussels sprouts. Don’t forget to use hot pads or tongs because this pan will heat up to cook your food at optimal grilling temperature.

I use my USA Porcelain Grill Pan for all kinds of vegetables, but I also use it for stuffed jalapeños, scallops, shrimp, sausage rounds (because I love that seared grill char on all sides), sliced peaches, strawberries and tender fish fillets. Use your USA Porcelain Grill Pan with any of the ShortCuts available in Brookshire’s Produce Department.

Clean-up is easy with the USA Porcelain Grill Pan. You just wash it with hot, soapy water in the sink, and it’s ready for next time.

Easy Grilled Veggies

Ingredients:
1 zucchini, diced
1 yellow squash, diced
1 pint cherry tomatoes
1 large yellow onion, quartered
1 pkg ShortCuts Assorted Bell Peppers and Onions
8 oz mushrooms, cleaned and stems removed
1/2 lb green beans, ends removed and halved
3 Tbs olive oil
2 Tbs balsamic vinegar
1 tsp salt
1/2 tsp pepper
fresh dill sprigs

Directions:
Combine all vegetables in a large bowl. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper. Toss gently to coat.

Prepare grill to medium-high heat.

Spritz USA Porcelain Grill Pan with nonstick cooking spray or wipe with olive oil. Place vegetables in grill pan, and add sprigs of fresh dill.

Place on the grill on direct heat. Grill, stirring occasionally, until vegetables begin to char, about 15 minutes.

Grill until desired doneness, stirring occasionally. Remove from grill with hot pads. Serve immediately.

Serves 4 (as a side dish)

Nutritional Information: Calories Per Serving: 196, Fat: 11 g (2 g Saturated Fat), Cholesterol: 0 mg, Sodium: 607 mg, Carbohydrates: 22 g, Fiber: 7 g, Sugar: 12 g, Protein: 6 g.

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



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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.

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