A red soup mug with thick, golden cauliflower and pumpkin soup garnished with chives

The Steam Oven Meal Plan for real people #10

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.

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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!

Asian Style Sticky Beef Ribs
Meaty and savory and sticky, beef ribs need long slow cooking but it's so worth the wait. Braised in a mix of soy, ginger, star anise and garlic, they're perfect over steamed rice and greens.
Check out this recipe
Sticky Asian Beef Ribs on a wooden plate on a bed of rice, garnished with radish and herbs

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.

Banana Bread (no refined sugar)
This is the 'leaner' of the two banana bread recipes I use. It's delicious and plush, and – bonus – doesn't need any refined sugar to make it so.
Check out this recipe
The sliced end of a loaf of banana bread on a wooden board on a marble counter


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.

Risotto with pancetta, mushrooms and zucchini
Think of this more as a base recipe; make the risotto but use whatever vegetables, meat or seafood you like. Think about how long the 'add ins' take to cook and add them to the pan so each ingredient gets cooked to perfection.
Check out this recipe

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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).

Nagi’s Thai Beef Salad
This is the best Thai beef salad I have ever made. It packs a huge flavor punch with salt, sour and savory, and the combination of textures is amazing. If you're not familiar with Thai salads this is a brilliant place to start.
Check out this recipe


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.

Maple, Lime and Ginger Chicken
If you want to follow my lead, make up the sauce for the chicken, then marinate a whole butterflied chicken for up to an hour before cooking (no longer, the pineapple and lime will alter the texture of the meat if you marinate it too long). Roast in your steam oven at 400F/200C, medium steam until the chicken is cooked through.
Check out this recipe
A close up picture of Maple Lime Ginger chicken tenderloins in a golden sauce


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!

Easy Homemade Stromboli
This recipe can easily be tweaked to include different things. Try ham instead of salami, pesto, thinly sliced vegetables and different types of cheese. None traditional but all delicious!
Check out this recipe
Two thick slices of meat and cheese filled stromboli on a board with a ramekin of sauce

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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).

Cauliflower and Pumpkin Soup with Ginger and Lemongrass
This soup is excellent and a great twist on a classic pumpkin soup. You can follow the same method with simplified ingredients if you just want a regular no-frills pumpkin version.
Check out this recipe
A red soup mug with thick, golden cauliflower and pumpkin soup with snipped chives
Overnight Cinnamon Rolls
These will never make it to the freezer in my house, but if you're more restrained than us they freeze well for future indulgent snacks.
Check out this recipe
a close up image of an overnight cinnamon roll, with a fork beside it, on a blue plate
Steamed Lemon Curd
The absolute easiest and smoothest lemon curd you can make. No double boiler, no continued stirring or whisking, just straight up lemon goodness. It's like sunshine in a jar.
Check out this recipe
lemon curd in a white dish with a spoon that has been put into jars and a blue ramekin

2 thoughts on “The Steam Oven Meal Plan for real people #10”

  1. Emily Rhodes

    I’m so glad you’re finding the meal plans helpful, Susan! They help me so much; although I love cooking, I hate reaching the end of the day with hungry kids and no plan for dinner. Meal planning is critical here!

  2. I just enjoyed using your Meal Plan Vol 10 to do my shopping list for this week.
    Thank you for helping my brain work out what to cook & eat this week.
    Cheers, Susan

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