Or, what to cook in your combi steam oven, June 12-18, 2023
Welcome to my Steam Oven Meal Plan for this week!
New to this blog series? Head over to my 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 recipes and ingredients to your shopping list.
You can find all my other steam oven meal plans over on the meal planning index page.
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 of soups and salads and pretty bakes
This week in my combi steam oven adventures, I’m into curry, salad and soup, and a couple of pretty and moreish baked things.
Hopefully this meal plan will give you some steam oven cooking ideas to run with, whether you follow exactly what we’re eating here or tweak and change my list to make your own version of a weekly dinner plan.
Happy cooking, see you here again soon.
Monday
I have a heap of ground beef to use up so I’m going to test out Jamie Oliver’s beef kofta curry on the kids. It’s mild and the presence of meatball-like things will hopefully be enough to win them over!
Lamington muffins are also on the agenda; I’m baking with the 3 year old, so mine are likely to not resemble the photo this time around! I can guarantee they’ll still be eaten in a hurry, though.
Tuesday
Soy and ginger chicken should appease the masses tonight, and it’ll also appease my need to keep things very fast and easy in the kitchen after a big day at work.
Wednesday
I usually try to pull something from the freezer on a Wednesday night, but I’ve depleted a lot of my usual supplies! So I’ll pop on some steamed chickpeas and steamed couscous during the day, and turn it into Moroccan chickpea salad for dinner. I find if I serve up all the elements separately I’ve got much more chance of the kids eating it, because each of them can ‘design’ their own salad.
Thursday
I love broccoli. Genuinely, seriously, love it in all forms. The rest of my family does not feel the same way, but every now and then I serve them up something unapologetically broccoli-ish in the (so far vain) hope that I’ll turn one of them. Here enters Luisa’s broccoli and pasta soup (which is actually Marcella Hazan’s recipe), which I’ll serve with my parmesan garlic bread twist. I’m realistic; I probably won’t win over the broccoli haters, but at least there’s bread.
If you want to follow my lead, make the soup as it’s written in the link. When you get to step 6, however, put the pot into your steam oven rather than on the stovetop. Cook on the steam setting until the pasta is done; I find somewhere around 20 minutes is right for small/short pasta. It takes a little longer, but it’s hands off time and the flavor of the finished soup is deeper, the texture a little thicker and more starchy.
Friday
I’ll have some beef and red wine casserole to use up courtesy of my week’s recipe testing, but I know it won’t be appreciated in its regular form. So, pot pies! You can use any casserole or stew for this, or make the turkey/chicken pot pies as per the recipe below. As my husband says, the pastry is the important thing.
Do you want to use and love your steam oven more?
Steam Oven Insiders is a membership for steam oven cooks who’d like to know, use and love their combi steam ovens more.
In addition to an ad-free experience across the entire Steam & Bake website, Insiders also get exclusive access to a growing library of premium content, from recipes (always!) to downloadable cooking charts and guides, seasonal steam oven cooking ideas and more, delivered straight to your inbox in a helpful and inspiring twice-monthly newsletter.
As an Insider, you get the opportunity to shape the content published here, by requesting recipes and asking your curly steam oven cooking questions.
Not ready to become an Insider just yet? I hope you’ll still enjoy the hundreds of free recipes and articles across the Steam & Bake site, and that you’ll consider joining us in future.
Weekend
Saturday will be leftovers because I know I’ll still have soup and pot pies hanging around. We’re catching up with foodie friends on Sunday, so maple pork and pears with gorgonzola is on the menu. It falls somewhere between warm salad and fancy-ish bistro dish. If you don’t love gorgonzola cheese you can swap it for parmesan or marinated feta.
I’ll also make a batch of steam oven lemon buns, because we’re drowning in citrus (still) and I hate watching my lemons fall to the ground. And, well, I just like lemon rolls. Haha.
