Tag Archives: blueberry grunt

Meal Planning – Week 1

I am a big believer in meal planning and follow it regularly.  I recommend meal planning for several reasons:

  • Eliminates last minute meal planning – that’s when you leave work with no idea what’s for dinner and, suddenly, as you pass a supermarket with a deli or prepared food section or a fast food outlet and, well, you know the story – that becomes dinner.
  • Saves money and reduces food waste – have a plan in mind for using leftover meat such as ham, turkey, or roast beef. For example, use the leftover meat in sandwiches, casseroles, and/or soups. These are great ways to stretch the food dollar and eliminate food waste.
  • Healthier way to eat – You will eat less pre-packaged foods that often have way too many preservatives, additives, and other unhealthy ingredients. Meal planning means you are in control, to the extent possible, of what is in your food.
  • Less stress – Once you have a plan in place for meals for the week, you don’t have to stress each day over what to make for meals.

The keys to good meal planning are:

  • Make meals with ingredients you know your family will like – doesn’t have to be fancy, new, or creative. Sometimes, the old faithful comfort foods are the best.
  • Make the meal plan on the weekend and formulate the shopping list BEFORE you go to the supermarket and then stick to the plan, avoiding distractions of already-prepared or frozen entrées that supermarkets display to tempt shoppers.
  • Make your To-Do list for the meal preparation for the week – for example, if you are making baked beans on Saturday, get those beans soaking overnight on Friday evening.
  • Read each recipe carefully to ensure you will have all the ingredients and that the method is easy to understand and do-able in the time in which you have to do the food preparation.
  • Watch the supermarket sales flyers. Know your favorite dishes and buy ingredients for them when they are on sale. You’ll be more likely to stick to a meal plan if you already have most or all of the ingredients for a recipe on hand.
  • Plan around what’s in season. One of my favorite soups is cream of cauliflower which freezes well (provided whole milk, not fat-reduced, is used). I make several batches of this soup each fall when the locally-grown cauliflower is in season. I would not make it, however, in January with imported cauliflower that has traveled thousands of miles for days and is highly priced. Good meal planning needs to take place, on an ongoing basis, throughout the year.

Here is my suggested meal plan for the upcoming week, focusing primarily on dinners with some suggestions for a couple of lunches making the most of a boiled picnic ham. I’ve provided a list of the main ingredients that, for the most part, would probably involve a shopping trip to the supermarket for most. However, as always, read each recipe thoroughly and carefully to create your own shopping list as I have not listed what I consider to be “staple” items like milk, butter, eggs, spices, etc.  Click on the green hotlinks to access the recipes.

MONDAY

Blueberry Muffins – These are great breakfast or coffee break muffins and they freeze very well.  Nice treat to start off the week!
Shopping List: Blueberries (fresh or frozen), orange juice, orange rind

Blueberry Muffins
Blueberry Muffins

Dinner:  Meatloaf
Serve with mashed or riced potatoes and your favorite side of veggies. Homemade mustard pickles go great with meatloaf!

Shopping List: Ground beef, onion, prepared mustard, tomato soup, dry onion soup mix, graham wafer crumbs, fine bread crumbs, garlic powder, vegetables of choice

Meatloaf with Riced Potatoes and Mixed Vegetables
Meatloaf with Riced Potatoes and Mixed Vegetables

Dessert:  Gingerbread
At least once every winter, I have to have a dose of this yummy comfort food! Drizzle with brown sugar sauce for an extra-special treat!
Shopping List: Applesauce, molasses, coffee

Gingerbread
Gingerbread with Whipped Cream and Brown Sugar Sauce

 

TUESDAY

Homemade White Bread – This is always such a treat!  This bread will be super good with the ham sandwiches this week!
Shopping List: All-purpose flour, dry yeast, milk, butter/shortening

White Bread
Homemade White Bread

Dinner:  Old-fashioned Boiled Ham Dinner – This is truly dinner-in-a-pot and is my definition of “comfort food”!  The meat and vegetables are all cooked in the same broth in the same pot. Make sure you cook enough veggies for Wednesday night as this always tastes even better the second day. Easy to heat the vegetables in the microwave and, poof, you have two nights’ meals prepared in one effort. You’ll want those mustard pickles or mustard beans with this dinner!
Shopping List: Smoked pork picnic shoulder (ham), parsnips, carrots, rutabaga (turnip), potatoes

Boiled Ham Dinner
Boiled Ham DInner

Dessert:  Blueberry Grunt
This is such an incredibly yummy dessert – serve it with your favorite vanilla ice cream!
Shopping List: Blueberries (fresh or frozen) and lemon rind, vanilla ice cream

Blueberry Grunt
Blueberry Grunt

 

WEDNESDAY

Lunch:  Ham Sandwiches made with homemade white bread!  Don’t forget the mustard!

Dinner:  Leftover boiled ham dinner from Tuesday.

Dessert: Cherry Wink Cookies
Shopping List: Dates, cornflake crumbs, maraschino cherries

Cherry Wink Cookie
Cherry Wink Cookie

 

THURSDAY

Homemade Tea Biscuits
Shopping list: Whole milk, whipping cream, unsalted butter

Tea Biscuits
Tea Biscuits

Lunch:  Ham Sandwiches

Dinner:  Hawaiian Fiesta Casserole – this is a great way to use up left-over cooked ham and stretch its use. Serve these with those tasty biscuits and perhaps a green salad!
Shopping List: Rice, cream of celery soup, sour cream, liquid chicken bouillon, broccoli, canned pineapple chunks, Parmesan cheese, fine bread crumbs, leftover cooked ham, and ingredients for a green salad and dressing

Hawaiian Fiesta Casserole
Hawaiian Fiesta Casserole

Dessert: Decadent Chocolate Chip Squares
Shopping List:  Chocolate chips and coconut

Decadent Chocolate Chip Squares
Decadent Chocolate Chip Squares

FRIDAY

Dinner:  Mac ‘n Cheese with a green salad and homemade tea biscuits
Shopping List: Elbow macaroni, liquid chicken bouillon, cheddar cheese, Parmesan cheese, salad ingredients and dressing

Mac 'n Cheese
My Island Bistro Kitchen Macaroni and Cheese

Dessert: Cinnamon Sweet Bread
Shopping List: Staple baking ingredients

Cinnamon Sweet Bread
Cinnamon Sweet Bread

SATURDAY

Dinner: Maple-Orange Sauced Chicken Breasts with Rice
An extra special weekend treat!
Shopping List: Boneless skinless chicken breasts, onion, fennel, orange juice, orange rind, chicken stock, maple syrup, orange marmalade, rice

Maple-Orange Sauced Chicken
Maple-Orange Sauced Chicken

Dessert: Coconut Cream Pie
One of the best pies going!
Shopping List:  9” pie shell, coconut milk, whole milk or cream, sweetened shredded coconut

Coconut Cream Pie
Coconut Cream Pie

SUNDAY

Sunday Breakfast:  Pancakes

Pancakes
Pancakes

Dinner:  Bistro Burgers with Home Fries
Shopping List: Ground chuck, mayonnaise, maple syrup, ketchup, rhubarb relish, Dijon mustard, sour cream, onion salt, Parmesan cheese, Blueberry BBQ sauce, dry onion soup mix, bread crumbs, Cheddar cheese slices, red onion, tomato, prosciutto, fresh pineapple, bread and butter pickles, hamburger rolls, potatoes (for home fries)

"The Bistro Burger"
“The Bistro Burger”

Dessert: Leftover Coconut Cream Pie

Meal planning can be a challenge, especially with high food prices, ingredient availability (particularly in winter for fresh local ingredients) and, of course, for those who are busy and time-challenged.  However, with having a plan in place and establishing a routine for meal preparation, it is a way to eat better, save money, reduce food waste, and eliminate the stress of last-minute meal preparation that can sometimes result in unhealthy food choices. For those with children, it’s a good way to help them make good food choices and engage them in meal preparation by assigning them tasks to help with the work of making meals.

For my Week 2 Meal Plan, click here.

For my Week 3 Meal Plan, click here.

 

Blueberry Grunt

Blueberry Grunt

I don’t know about you but once the Christmas holidays are over, I crave comfort foods.  You know, the foods that are basic, nostalgic, or that you have a sentimental attachment to and that take you down memory lane.  Some might even refer to these dishes as vintage.  Maybe your mom made them for you when you were a child or you remember them from visits to grandma’s house.  I’m talking about foods like macaroni and cheese, baked beans, scalloped potatoes, apple pie or crisp, homemade stews and “boiled dinners“, and baked bread.  Cottage pie, rice pudding, roast chicken dinners, meatloaf with mashed potatoes, and fruit cobblers are other comfort foods commonly enjoyed in North American culture.  There are many other dishes that bring us comfort in the cold Canadian winters so this list is not exhaustive and what constitutes comfort food may vary between cultures and regions of Canada.

These foods, in their traditional content, are by no means gourmet fare nor are they necessarily devoid of calories.  They’re typically plain and simple stick-to-the-ribs kind of fare and they generate feelings of contentment and satisfaction …  you feel warm and cozy when eating the meal.  These kinds of dishes take basic, easy-to-find ingredients and are not usually difficult or complicated to make.  They’re the kinds of foods that, when you walk into a home where they are being prepared, your appetite is immediately whetted and you harken back to early memories of enjoying those foods.  They are hearty classics and endure over time, generation after generation.  Yes, even the old tuna casserole is still considered a comfort food by many!

This month, I am going to focus many of my blog postings on some of my favorite comfort foods.  Today, I am starting with my recipe for Blueberry Grunt.  I don’t know the origin of this dessert or how it got its name but it’s really just a fruit cobbler – a slightly thickened fruit sauce on the bottom topped by a biscuit-like dumpling.  This dessert is often made on the stove top where the dumplings are put in the pot on top of the bubbling blueberry sauce, covered and let simmer for about 15 minutes.  However, my recipe calls for the dessert to be baked in the oven.

Baked Blueberry Grunt

My featured Island product in this recipe are the blueberries.  Each summer, I pack away several bags of these sweet little Island-grown morsels for use in my favorite recipes like this one for Blueberry Grunt.

Blueberry Grunt

4 cups blueberries, fresh or frozen

1/2 cup white sugar

2 tbsp brown sugar

1 tbsp + 1 tsp cornstarch

2 tsp lemon juice

1 1/2 tsp grated lemon rind

1/2 cup water

1/2 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cardamon

Topping:

2 cups flour

4 tsp baking powder

1/4 tsp salt

2 1/2 tbsp white sugar

1 cup milk

2 1/2 tbsp cold butter

Method:

Preheat oven to 400F.

In a small bowl, mix together the sugars, cornstarch, and spices.  Stir in the grated lemon rind.  Set aside.

In saucepan, combine blueberries and the sugar mixture.  Add the lemon juice and water.  Bring to a boil then reduce heat and simmer mixture for 5-6 minutes.  Remove from heat.

Meanwhile, in a large bowl, combine flour, baking powder, salt and sugar.  Cut in cold butter until mixture resembles coarse oatmeal.  Add enough milk to make a soft dough mixture that will cling together.

Grease a 1 1/2 or 2-quart baking dish or 8 individual ramekins.  Spoon the blueberry mixture into baking dish(es).

 

Divide the dumpling dough into 8 portions.

Place dumplings over blueberry mixture (close together if baking in one casserole or centered if using individual dishes).

Bake in 400F oven for about 20-25 minutes or until dumplings are done and lightly golden brown on top.

Serve hot with a dollop of whipped cream or vanilla ice cream (or both!).

Serves:  8

What are your favorite comfort foods?

Thank you for visiting “the Bistro” today.

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Blueberry Grunt
Blueberry Grunt