Or, what to cook in your combi steam oven, May 15-21, 2023
Welcome to my Steam Oven Meal Plan for this week!
New to this blog series? Check out the first Steam Oven Meal Plan for notes about how I do my meal planning and cooking, or just dive in and add this week’s ingredients to your shopping list.
I use my steam oven every day, but I also like to share other recipes I’m cooking, from all around the web. This is the closest you’ll get to being in my kitchen in person.
This post may include affiliate links. As an Amazon Affiliate I earn from qualifying purchases (don’t worry, it doesn’t cost you anything!). Find out more about affiliate links.
A steam oven meal plan that covers all bases
This week’s plan feels like a good solid all-rounder. A couple of meat meals, some almost-vegetarian, a chicken, a pork and a couple of bakes thrown in for good measure. It’s just the right amount of challenging and comforting rolled into one.
Happy cooking, see you here again soon.
I could make these Asian style beef ribs every single week and they’d still be enjoyed here. My eldest kiddo would put them in his top three meals, and I think my husband would too.
Last time I made this dish I used the leftovers to make rice paper rolls for lunch the next day, and it was so delicious I think I’ll do it again. I used the Vietnamese rice paper sheets you dip in water to soften, and filled them with cooked rice noodles, the shredded beef, lettuce and a dipping sauce made from the braising liquid and a good amount of fermented chili sauce. I’ll be looking forward to those rolls as much as the dinner itself!
I’m out of muffins for lunchboxes but middle kid has declared that he’s tired of muffins. So I think we’ll be having banana bread instead for this week! I won’t get to make this on the weekend so it’ll be a Monday job.
It’s risotto weather! I’m not sure anyone else in my house is excited, but I certainly am. I’m going to make something approaching my pancetta, mushroom and zucchini risotto. The method remains the same but I’ll switch out the mushrooms and pancetta in favor of roasted pumpkin and cooked bacon because that’s what I have. I’ll hold back on adding the pumpkin and bacon until the last 5 minutes of cooking. I want them hot but not steamed into submission, given they’re already cooked.
Would you like my FREE Quick Start Guide to Your Steam Oven?
Start learning what (and how!) to cook using your oven’s steam and combi steam settings, with my instant downloadable guidebook, full of tips, links and ideas.
Click here to get the Guide sent straight to your inbox
I’m pulling a previously-cooked steam oven sous vide steak from the freezer today. I’ll quickly sear it to get a crust on the outside, then turn it into a warm Thai beef salad. My favorite version comes from the wonderful Nagi at RecipeTin Eats (linked below).
I spoke about this recipe in a subscriber email last week (not a subscriber? You’re missing out on exclusive content and discounts when I launch products! Become one here). It’s one of those recipes I used to make all the time that got lost and then re-found, and I love it just as much as always.
Today I’m tweaking the recipe (can’t help myself!). I’m making the maple, lime and ginger sauce for the chicken, but I’m using it to briefly marinate a whole, butterflied chicken before roasting. I’m very optimistic that it’ll be even more delicious than the original version. A simple green salad will turn this into a very passable weeknight dinner.
We’ve got a few extra kids coming for dinner and instead of the common Friday night pizza offering, I’m going to make stromboli instead. I think it’ll be the perfect dish of ‘part garlic bread part pizza’ to appeal to them all!
Do you want to use and love your steam oven more?
There are precious few resources to teach us HOW to use a steam oven in everyday cooking. I’m guessing that’s why you’re here! If you love cooking but aren’t making the most of your combi steam oven, you aren’t alone.
Steam Oven Insiders was created for you!
Benefit from my decade-plus of steam oven knowledge and training, delivered to your inbox twice monthly in bite sized, easy-to-implement tips and delicious recipes you’ll actually want to cook. Insiders get access to every exclusive recipe and article within the members dashboard, so you’ll never miss a thing.
Find out more right here
If there’s any stromboli left from Friday night’s dinner, I’ll serve that up. And I’m pulling pumpkin soup from the freezer too. I’m linking my pumpkin and cauliflower version here, but my soup this week is simply roasted pumpkin and garlic blended with home made chicken stock. Sometimes simple is better. 😉
On Sunday we’re eating my husband’s barbecue pulled pork, thanks to an enormous batch he cooked recently. It gets thawed and reheated in the steam oven and it’s every bit as good as freshly made.
If the kids and I are inclined, we’ll bake some cinnamon rolls or lemon rolls. Our lemon tree is bountiful with yellow fruit, so I’m hoping to also do a batch of steamed lemon curd (which, yes, I’m likely to eat most of straight from the jar. Don’t judge).