August Thrifty & Organic Meal Planner: An American Style “Pot Luck” Summer Supper

August Thrifty & Organic Meal Planner: An American "Pot Luck" Summer Supper

August Thrifty & Organic Meal Planner: An American Style “Pot Luck” Summer Supper

August Thrifty & Organic Meal Planner:

An American Style

“Pot Luck” Summer Supper

Raspberry Crisp

Raspberry & Almond Crisp

Core Ingredients for August:

Minced Beef, Courgettes, Red Peppers, Onions, Pasta and Raspberries

Meal Plan and Recipes for August:

Hidden Veg Baked Meatball Subs (Sandwiches)

Amish Style Macaroni Salad

Raspberry & Almond Crisp

“Pot Luck Supper”

“A potluck is a gathering of people where each person or group of people contribute a dish of food prepared by the person or the group of people, to be shared among the larger gathered group. Synonyms include: potluck dinner, spread, Jacob’s join, Jacob’s supper, faith supper, covered dish supper, dish party, bring and share, shared lunch, pitch-in, carry-in, bring-a-plate, dish-to-pass. It is also referred to as a smorgasbord or potlatch.”

Wikipedia

Baked Meatballs

Baked Meatballs

Welcome to August’s Thrifty and Organic Meal Planner! Last month was all about Vegetarian organic recipes, where I used Cheese as my main protein ingredient, along with lovely seasonal Spinach, Peas, Tomatoes, Fennel and Cherries – you can see all the recipes and the meal planner here: Thrifty & Organic Meal Planner for July: Peas, Roast Fennel, Cheese Pie and Cherry Cake. For August, I have a tasty new menu to share with a North American slant, a pot luck style set of recipes, ideal for taking along to large gatherings, for picnics as well as organised family events and reunions. The emphasis focuses on simple recipes using fabulous seasonal organic ingredients, but in a thrifty way…….so, for my meatballs, only 500g of minced beef is used, but as they are then made into tasty “meatball subs” (A sub is an American sandwich), the recipe feeds 6 people with ease, as does the macaroni salad and the raspberry crisp.

Amish Macaroni Salad

Amish Macaroni Salad

The inspiration for the August menu came from time spent living  in the USA in the late 70’s and subsequently the early 80’s; these three recipes are dishes that I enjoyed on many occasions at potluck suppers, large events, county fairs, parties and 4th of July picnics. Living and working as I did in Pennsylvania, and more specifically in Pennsylvania Dutch country, one of the recipes has been inspired by an Amish pasta salad that a friend used to make, a simple macaroni pasta salad packed full of vegetables, eggs as well as exciting seasonings. Pasta is the thrifty shopper’s friend, and you can buy excellent organic pasta in all major supermarkets and small independent retailers with ease, and today’s salad is one of my very favourite recipes. The baked meatballs make a fabulously tasty meal and are stretched even further by making them into hot sandwiches, something that the Americans are so good at serving. Finally, my dessert is a fabulous raspberry crisp, the American version of our crumble and just as delicious.

Baked Meatball Subs (Sandwiches)

Baked Meatball Subs (Sandwiches)

Anyway, back to my August menu and shopping list, I hope you are inspired to make these summery get-together recipes wherever you are this August and they would also make great mid-week suppers when school starts back in September. As always, my menu and recipes won’t break the bank and are extremely thrifty and organic, as well as being super tasty and filling! Karen

 Please Note: I have only listed the main ingredients in each recipe; “pantry staples” such as flour, oil, sugar, seasoning, spices and herbs have not been added, unless they are a large part of the recipe or are a core ingredient for the month. 

Shopping List for August:

Baked Meatball Subs (Sandwiches)

Minced beef = £3:48

Courgettes = £0:75

Onions = £0:50

Egg = £0:40

Chopped Tomatoes = £0:80

Grana Padano cheese = £0:35

6 Bread rolls = £1:00

Total: £7:28

(£1:21 per head)

Amish Macaroni Salad

Macaroni pasta = £0:95

Red peppers = £1.20

Spring onions = £0:85

Eggs = £0:80

Celery = £0:20

Mayonnaise = £0:85

Crème fraiche = £0:20

Total: £5:05

(£0:63 per head)

Raspberry and Almond Crisp

Raspberries = £4:00

Flour = £0:75

Butter = £0:70

Sugar = £0:15

Ground almonds = £0:85

Amaretti biscuits = £1:00

Total: £7:45

(£1:24 per head)

Grand Total for Shopping Lists:

£19:78

Hidden Veg Baked Meatball Subs (Sandwiches)

Hidden Veg Baked Meatball Subs (Sandwiches)

I always like to suggest alternative recipes to use with the month’s core ingredients, as well as leftover ideas, here’s my suggestions for August:

Other Recipe Ideas with Core Ingredients:

Spaghetti and Meatballs

Meatball Pasta Bake

Meatball Pitta Bread Sandwiches

Meatball Casserole

Meatloaf

Mince and Potato Pie

Burgers

Courgette Pasta Bake

Courgette Salad

Courgette Fritters

Pasta Bake

Raspberry Fairy Cakes

White Chocolate Ice Cream Sundae with Summer Berries & Fudge Sauce

Raspberry & Maple Granola Yoghurt Pots

Steamed Raspberry & Whisky Sponge Pudding

Leftovers Ideas:

Pasta Bake

Minced Beef Pie

Vegetable Pasta Salad

Raspberry Crisp Sundae

Meatball Stew

Meatball Bake

Meatball Skewers

Raspberry and Almond Crisp

Raspberry and Almond Crisp

Disclaimer: Organic UK is paying me an agreed fee to create and develop these Thrifty and Organic Recipes. However, as I am a big supporter of organic produce, I am happy to share these sponsored organic recipes and posts on my blog, for the benefit of my readers.

Thrifty and Organic

Recipes:

Baked Meatball Subs

Baked Meatball Subs

Hidden Veg Baked Meatball Subs (Sandwiches)

Serves 4 to 6
Prep time 1 hour, 10 minutes
Cook time 35 minutes
Total time 1 hour, 45 minutes
Allergy Egg
Meal type Lunch, Main Dish, Side Dish, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
Occasion Barbecue, Casual Party, Halloween
Region American
By author Karen S Burns-Booth
A fabulous way to make the most of British organic minced beef, this recipe is in the style of an American "Meatball Sub Sandwich" and is loved by children and adults alike. The meatballs hide a healthy secret with added grated courgettes as well as onions that add to your "five-a-day" requirements. (The uncooked meatballs can be frozen for ease of cooking in the future, as can the cooked meatballs too.)

Ingredients

  • Grana Padano or Parmesan cheese, grated (to serve)
  • 4 to 6 ciabatta bread rolls (lightly toasted)
  • Rapeseed or olive oil

Meatballs

  • 2 large courgettes, coarsely grated
  • sea salt
  • 500g minced beef
  • 2 onions, peeled and very finely diced
  • 2 cloves garlic, peeled and finely diced
  • 1 large free-range egg
  • 2 slices wholemeal bread, crumbled
  • 1 teaspoon dried orgeno
  • salt and pepper to taste

Sauce

  • 1 x 400g tin of chopped tomatoes
  • 1/2 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1/4 teaspoon dried chilli powder

Note

A fabulous way to make the most of British organic minced beef, this recipe is in the style of an American "Meatball Sub Sandwich" and is loved by children and adults alike. The meatballs hide a healthy secret with added grated courgettes as well as onions that add to your "five-a-day" requirements. (The uncooked meatballs can be frozen for ease of cooking in the future, as can the cooked meatballs too.)

Directions

Step 1 15 minutes before cooking, pre-heat oven to 200C/400F/Gas mark 6. Lightly grease an oven-proof dish with the oil.
Step 2 Make the sauce by putting all the ingredients into a bowl and mixing well - adjust seasoning to taste with salt and pepper, and set to one side.
Step 3 Put the grated courgettes into a sieve and sit over a plate or a bowl. Add about 2 tablespoons of sea salt and mix. Place a plate or bowl on top and weigh it down with a heavy weight or a large tin. Leave for 30 minutes.
Step 4 Pour the courgette juice away and rinse the grated courgettes well under running water to get rod of the salt. Drain and squeeze any remaining liquid out of them, a good way to to do this is to pop them into a clean tea towel and squeeze them over the sink.
Step 5 Place the grated courgettes into a bowl and add the rest of the meatball ingredients - mix well with your hands and allow to chill for 15 to 30 minutes to firm up before shaping.
Step 6 When you are ready to shape the meatballs, wet your hands as this helps when shaping and take a walnut sized piece of meatball mix and shape into a ball. Place the meatballs into the oven-proof dish and continue to shape the meatballs until the mixture is all used up, arranging the balls so they don't touch each other in the dish.
Step 7 Bake for about 15 minutes until they have taken on some colour and then move them around, bake for a further 5 minutes before pouring the sauce over them, bake for another 15 minutes until the sauce is bubbling and the meatballs are golden brown and cooked.
Step 8 Scatter some grated Grana Padano cheese over the top of the meatball bake and allow to melt.
Step 9 Assemble the "subs" by putting 3 to 4 meatballs (per person) on half of the toasted bread buns, top with sauce and some extra grated cheese, and serve with salad and pasta salad.

Amish Macaroni Salad

Amish Macaroni Salad

Amish Style Macaroni Salad

Serves 6 to 8 servings
Prep time 30 minutes
Cook time 10 minutes
Total time 40 minutes
Allergy Egg
Dietary Vegetarian
Meal type Lunch, Salad, Side Dish, Snack
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Barbecue, Casual Party, Christmas, Easter, Halloween, Thanksgiving
Region American
By author Karen S Burns-Booth
A tasty, traditional American style macaroni salad from Pennsylvania Dutch Country, where the Amish people live and work; I remember having salads like this at every large gathering I attended when I lived in that area and I love the tangy, piquant sauce as well as all the vegetables that are added. Great with BBQ's, Picnics or for Pot Luck Suppers!

Ingredients

  • 450g dried macaroni pasta
  • 4 spring onions, trimmed and finely chopped
  • 2 red peppers, trimmed, de-seeds and very finely diced
  • 2 hard boiled eggs, finely diced
  • 2 celery stalks, very finely diced

Dressing

  • 6 tablespoons mayonnaise
  • 2 tablespoons crème fraiche
  • 1 tablespoon American style mustard
  • 1 tablespoon caster sugar mixed with 1 tablespoon white wine vinegar
  • 1/2 teaspoon celery seeds
  • salt and pepper to taste

Note

A tasty, traditional American style macaroni salad from Pennsylvania Dutch Country, where the Amish people live and work; I remember having salads like this at every large gathering I attended when I lived in that area and I love the tangy, piquant sauce as well as all the vegetables that are added. Great with BBQ's, Picnics or for Pot Luck Suppers!

Directions

Step 1 Boil the macaroni according to the packet's instructions, drain and allow to cool slightly.
Step 2 Make the dressing by mixing all the ingredients together until smooth.
Step 3 Place the macaroni into a large serving bowl and add the rest of the salad ingredients, gently mixing them through the pasta.
Step 4 Add the dressing and mix will, until all the pasta and salad ingredients are coated. Put in the fridge to cool before serving for about 15 minutes. Adjust seasoning to taste before serving.
Step 5 Great with BBQ's, Picnics or for Pot Luck Suppers!

Raspberry and Almond Crisp

Raspberry and Almond Crisp

Raspberry & Almond Crisp

Serves 6
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Dietary Vegetarian
Meal type Dessert, Snack
Misc Child Friendly, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party, Formal Party
Region American
By author Karen S Burns-Booth
A "Crisp" is the American version of our British crumble and this Raspberry and Almond Crisp is a breeze to prepare and makes the most of all the wonderful summer raspberries that are available right now.

Ingredients

  • 2 x punnets of raspberries, between 450g and 500g
  • 3 tablespoons icing sugar (plus extra for sifting)
  • 200g plain flour
  • 100g butter
  • 75g caster sugar
  • 50g ground almonds
  • 100g amaretti biscuits, crumbled

Note

A "Crisp" is the American version of our British crumble and this Raspberry and Almond Crisp is a breeze to prepare and makes the most of all the wonderful summer raspberries that are available right now.

Directions

Step 1 Pre-heat oven to 180C/375F/Gas mark 5.
Step 2 Place the raspberries into a baking dish, add the icing sugar before mixing it in with the raspberries.
Step 3 Put the flour, butter, sugar and ground almonds into a mixer and pulse on medium until you have large crumbs. Add the crumbled amaretti biscuits and pulse once again for a few seconds.
Step 4 Spoon the crumble mixture over the top of the fruit and bake for 25 to 30 minutes until the topping is golden brown.
Step 5 Sift some icing sugar over the top before serving with cream or ice cream.

Raspberry Crisp

Raspberry and Almond Crisp

Links to my other Thrifty and Organic Recipe and Menu Posts in 2014:

Thrifty & Organic Meal Planner for July: Peas, Roast Fennel, Cheese Pie and Cherry Cake

June Thrifty & Organic Meal Planner: Salmon, Watercress & Strawberry Delights!

Thrifty & Organic Meal Planner for May: Chicken, Exotic Spices and Floral Fruit

Organic Easter Menu: French Herb & Garlic Lamb and Pots au Chocolat

2013 Thrifty and Organic Recipes and Meal Plans:

2013 Thrifty and Organic Recipes and Meal Plans

August Thrifty & Organic Meal Planner: An American Style "Pot Luck" Summer Supper

August Thrifty & Organic Meal Planner: An American Style “Pot Luck” Summer Supper

Comments

  1. says

    Sounds like a perfect dinner for me and OH he would love to munch meatballs and I would go for amish salad! I absolutely love your pictures Karen, you make me wanna reach through my laptop screen and eat it all!

  2. says

    oh Karen… that macacroni… wowzers, it just looks so gorgeous… I don’t know how you plan these meals but I just want THIS week at your house with you spoiling me!.. NOW!

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