September Thrifty & Organic Meal Plan:
Spiced Plums, Pulled Beef
and
Hidden Veggie Cheese Muffins
Core Ingredients for September:
Beef, Carrots, Leeks, Shallots, Oats and Plums
Meal Plan and Recipes for September:
Pulled BBQ Beef Brisket Wraps
(for a “back to school” midweek or weekend supper)
Carrot, Leek and Oat Cheese Muffins
(for breakfast on the go or the school lunch-box)
Spiced Oven Poached Plums with Orange, Star Anise and Cinnamon
(for an easy weekend or weekday dessert)
Welcome to September’s Thrifty and Organic Meal Plan! Last month, August, saw me making the most of late summer with a menu that comprised Hidden Veg Baked Meatball Subs (Sandwiches), Amish Style Macaroni Salad and Raspberry & Almond Crisp for a summer Pot-Luck supper, which 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……perfect for summer sharing and al-fresco dining. This month is a special month as it is also Organic September, the UK’s biggest celebration of all things organic……by choosing organic we can all support a kinder, greener and better food system – from more bees and hedgerows, to better animal welfare, and shorter more trustworthy food chains, something that I am very proud to support.
This month also sees the end of the summer holidays, it’s back to school for the children and I always think of September as the beginning of autumn, but with Indian summer days, so not quite casserole and stew weather just yet. So, with that in mind, my menu this month has reflected some easy but comforting dishes to make for back-to-school midweek suppers as well as healthy lunch-box snacks and breakfast bakes…….it’s hearty food but still light enough to enjoy on a warm autumn day……we have delicious and meltingly tender Pulled BBQ Beef Brisket Wraps – perfect for a midweek family meal and the beauty of this recipe is that the beef can be cooking all day in a slow cooker or on very low in the oven. All that is needed to serve the beef is to prepare some chopped salad veg and heat some wraps up for a fun “help-yourself” family supper.
As well as these luscious and easy to make beefy wraps, I have created a wonderful new recipe for some healthy breakfast buns or muffins, Carrot, Leek and Oat Cheese Muffins, perfect for breakfast on the go or for the school and office lunch box, these muffins are packed with “hidden veg” and nutritious oats. It was tempting to go with a stew or casserole when I decided on what seasonal veggies to use for September…..but, these breakfast muffins have leeks, carrots and shallots in them for a five-a-day packed bake that tastes delicious and is also perfect when served with soups and stews too.
Finally, I have taken inspiration from a spiced damson chutney I make, as well an orange and cinnamon jam recipe, and have created a fabulous dessert, Spiced Oven Poached Plums with Orange, Star Anise and Cinnamon – perfect for “pudding” during the week or the weekend, and also a wonderful recipe for a pie or crumble filling. These plums are rich with fragrant spices and are cooked in a rich orange zest and orange juice sauce, with just a splash of wine for an added treat! (Omit the wine of you wish and add apple juice instead) We enjoyed these plums with a goodly dollop of crème fraîche and I have made them several times since creating the recipe.
I hope that September’s Thrifty and Organic Menu inspires you to embrace the season – they are all easy recipes to make and I am sure the whole family will love them. The breakdown of costs are shared below, along with ALL of the recipes and some leftovers and ingredients ideas for other recipes. As always, my thrifty menu using key organic produce will not break the bank and you will be feeding the family with healthy ingredients that have no pesticides or nasties in them. See you next month for my October menu, which I am planning already! 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 September:
Pulled BBQ Beef Brisket Wraps
Brisket: £7:20
BBQ sauce: £0:20
Yoghurt: £0:50
Wraps: £1:20
Tomatoes: £0:80
Spring Onions: £0:40
Cucumber: £0:50
Cheese: £1:20
Total: £12:00
(£2:00 to £1:50 per head based on 6 to 8 servings)
Carrot, Leek and Oat Cheese Muffins
Cheese: £1.80
Oats: £0:20
Leek: £0:50
Carrots: £0:30
Shallots: £0:60
Eggs: £0:40
Yoghurt: £0:50
Milk: £0:20
Flour: £0:45
Total: £4:95
(£0:41 per muffin)
Spiced Oven Poached Plums with Orange, Star Anise and Cinnamon
Plums: £3:30
Oranges: £0:70
Sugar: £0:35
Star anise: £0:20
Cinnamon Sticks: £0:40
Total: £4:95
(£0:82 per person based on serving 6)
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.
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:
Overnight Oats with Honey & Raspberries
Stuffed Tomatoes with Herbs & Oats (Gluten Free)
Leftovers Ideas:
Beef and Potato Pie
Beef Pasties
Beef Stew with Dumplings
Beef Sandwiches
Plum Crumble
Plum Pie
Plum “Eton Mess” with cream and meringues
Muffins can be used for soups and stews
Muffins can be used in a bread pudding style bake
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.
RECIPES:
Pulled BBQ Beef Brisket Wraps
Print recipe| Serves | 4 to 8 |
| Prep time | 15 minutes |
| Cook time | 3 hours |
| Total time | 3 hours, 15 minutes |
| Meal type | Lunch, Main Dish, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Occasion | Barbecue, Casual Party, Halloween |
| By author | Karen S Burns-Booth |
Ingredients
Pulled BBQ Beef Brisket
- 900g beef brisket
- 4 to 6 tablespoons barbecue sauce
- 150mls apple juice or cider
To Serve
- 8 tortilla wraps (wheat or corn)
- 8 spring onions, finely diced
- 4 tomatoes, finely diced
- 50g to 75g cheese, grated or crumbled
- lettuce, to serve
Cucumber Sauce
- 250mls thick Greek style yoghurt
- half cucumber, peeled and diced
- 1 clove garlic, peeled and finely diced
- 1 teaspoon dried mint (or a tablespoon fresh chopped mint leaves)
- salt and pepper to taste
Note
A wonderfully easy mid-week family supper recipe - these pulled BBQ beef brisket wraps are fun to self-assemble at the table and make a change to the usual weekly menu. Use a high quality barbecue sauce, or home-made sauce for the best results.
Directions
| Step 1 | Place the meat into a covered roasting tray or cast iron casserole dish. Mix the barbecue sauce with the apple juice (or cider) and pour it over the meat. Cover and cook on low 3 hours at 150C/300F/Gas mark 2. Alternatively, cook in a slow cooker for 4 to 6 hours. When the meat is cooked, shred it with two forks and serve it in wraps. |
| Step 2 | Make the cucumber sauce; combine all the ingredients together, except the salt which you can add JUST before serving. Place into a serving bowl to serve with the wraps. |
| Step 3 | To serve: heat the wraps in a warm oven wrapped in tinfoil, (allow 1 wrap per child and 2 wraps per adult) then put the tomatoes, spring onions, lettuce and cheese on a serving platter or in small bowls - allow the diners to assemble the wraps themselves by putting the lettuce, tomatoes and spring onions on top of a warm wrap and then adding the pulled BBQ brisket - top with cheese and yoghurt sauce and roll up to eat. |
Carrot, Leek and Oat Cheese Muffins
| Serves | 12 |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Total time | 35 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Bread, Breakfast, Side Dish, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Casual Party, Formal Party, Halloween |
| By author | Karen S Burns-Booth |
Ingredients
- 75g jumbo oats (set some aside to sprinkle on top of muffins)
- 225g self raising four
- 125g extra mature Cheddar cheese (grated, with some set aside to add to the top of the un-baked muffins)
- 1/2 teaspoon English mustard powder
- salt and pepper to taste
- 50g butter
- 1 large leek, cleaned and trimmed (cut in half and then cut into small pieces)
- 4 shallots, peeled and finely diced
- 2 medium carrots, peeled and grated
- 2 eggs, beaten with 125mls milk
- 1 x 125ml pot of natural yoghurt
Note
These delicious savoury muffins hide a healthy secret; as well as the cheese and oats, they are packed with leeks and carrots for a tasty veggie style breakfast bun! Also perfect to accompany soup, casseroles and to add to the school or office lunch box, as well as picnics.
Directions
| Step 1 | Pre-heat oven to 200C/400F/Gas mark 6. Grease and/or line a 12 hole muffin tray with paper cases. Melt the butter and fry the leeks and shallots until just soft. Set to one side. |
| Step 2 | Mix the oats, flour, cheese, mustard powder, salt and pepper together in a large bowl. |
| Step 3 | Add the yoghurt and the beaten and egg milk mixture and pour over the dried ingredients. Gently mix together to combine. |
| Step 4 | Add the grated carrots and cooked leeks in the melted butter, mix until JUST combined, do not over mix. |
| Step 5 | Spoon the muffin mixture into the paper cases and sprinkle over the cheese with with a few jumbo oats. |
| Step 6 | Bake in preheated oven for 15 to 20 minutes, or until risen and golden brown. |
| Step 7 | Serve warm for breakfast or with casseroles and soups. Great for packed lunches too. |
Spiced Oven Poached Plums with Orange, Star Anise and Cinnamon
| Serves | 6 to 8 |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Total time | 50 minutes |
| Dietary | Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Casual Party, Christmas, Formal Party, Halloween, Thanksgiving |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- 900g plums, such as Victoria, Mirabelle or Czar
- Juice and zest of 2 organges
- 3 tablespoons white wine
- 3 star anise
- 3 cinnamon sticks
- 50g Demerera sugar
Note
A beautifully fragrant and gently spiced plum dish where the plums are "oven poached" with star anise and cinnamon in an orange and wine jus; these plums are perfect served warm with cream or crème fraîche and the recipe also makes a great filling for pies or crumbles. (This flavour combination is based in a spiced plum jam and chutney that I make)
Directions
| Step 1 | Pre-heat oven to 200C/400F/Gas mark 5. |
| Step 2 | Cut the plums in half and take the stone out. Arrange the plums in a large baking or roasting dish in a single layer of possible. |
| Step 3 | Pour the orange juice and wine over the top of the plums and then add the orange zest - turn the plums over and around to coat them in the juice and zest. |
| Step 4 | Tuck the star anise and cinnamon sticks amongst the plums and then sprinkle the sugar over the top of the plums. |
| Step 5 | Bake for 25 to 30 minutes until the fruit is soft but has not collapsed too much. |
| Step 6 | Serve warm or cold with crème fraîche, double cream ice cream. |
| Step 7 | Can be used as a filling for crumbles or pies. |
Links to my other Thrifty and Organic Recipe and Menu Posts in 2014:
August Thrifty & Organic Meal Planner: An American Style “Pot Luck” Summer Supper
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
Heidi Roberts says
It’s amazing what you can come up with and still be thrifty and frugal!
Karen Burns-Booth says
Thanks Heidi, yes, it is amazing what just a few organic ingredients in the shopping basket can do and that are frugal too!
Andrea Mynard says
Gorgeous ideas Karen. Love the idea of those muffins as a cunning way of sneaking veggies in. And pulled beef brisket sounds wonderful, pulled pork and pulled lamb are regular favourites in this house but ridiculously I’d never thought of applying the same principles to beef. Thank you for fab recipes.
Karen Burns-Booth says
Thanks so much Andrea, I am so pleased that you like the recipes I have created this month and DO give those muffins a go as they are super delicious! Karen
Nayna Kanabar (@SIMPLYF00D) says
I love the sound of the plums and the muffins they look and must have tasted delicious.
Karen Burns-Booth says
Thanks Nayna – I am sure the vegetable muffins would suit you just fine! Karen
Galina V says
Fab wraps and muffins, and plums to die for. Pinned the whole lot.
Karen Burns-Booth says
Thanks Galina! 🙂
Sylvia says
I’m trying to be thrifty and frugal since starting a new job so I’ll be coming back for inspirations! I love plums! We used to have few trees with plums at my grandparents house so they remind me of home and smell of plum sponge cake baked by my grandma 🙂
Karen Burns-Booth says
It is not that hard to be thrifty Sylvia, and I often buy bulk ingredients and then freeze them when they are on sale cheap! Your grandparent’s place and that cake sounds divine…..
Janice says
What delightful recipes, it’s lovely to see such good seasonal ingredients used in a thrifty way.
Karen Burns-Booth says
Thanks Janice, I do love putting these menus together every month!
Bintu @ Recipes From A Pantry says
I am really down with the ethos of Organic UK and I love the fab recipes you have created with thrifty in mind. The puled beef would be great for my OH’s lunch box as he is a total meat lover and the muffins have m name all over them – actually I might try and make them for mini chef’s lunch box.
Karen Burns-Booth says
I hope you get to make the pulled beef and the muffins Bintu, I am sure your family will love them both! Karen
Glamorous Glutton says
Three absolutely mouth watering recipes. Love the pulled beef in wraps, a great way to eat this without it being too bready. The oat veggie muffins are very clever and I bet really tasty. I’m definitely making the plums, it’ll be a fab way to use up our current abundance. Inventive and tasty as usual Karen. GG x
Karen Burns-Booth says
I KNOW you have a branch problem on your plum tree this year GG! LOL! I bet there will be lots of plummy recipes coming to GG soon! Karen xx
Lisa @unitedcakedom says
I love savoury muffins! I don’t make them often enough this post has inspired me to remedy that! I will have to give these a go!!
Karen Burns-Booth says
Thanks Lisa – I hope you enjoy them as much as did!
Deena Kakaya says
I will be making those light, glowing hidden veggie treasures (muffins)! My toddler loves adult foods and foods that he can manipulate himself. I will have to try these out on him! thanks Karen x
Karen Burns-Booth says
Aw thanks so much Deena! I thought of you when I was making them actually, as I know you love veggie baking recipes like this! Karen
Emma says
Mmmmmm scrummy!
Karen Burns-Booth says
Thanks Emma! 🙂
vicki hennie says
I am goona have a go at this at the weekend
Rachel King says
looks delicious