What to cook in your combi steam oven, September 11-17, 2023
Welcome to this week’s Steam Oven Meal Plan!
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A good straightforward meal plan
This week is busy, with after school and after work activities all over the place and appointments coming out of my ears! So we need meals that are a little more flexible than usual on prep and serving times, and most of these fit the bill well. I hope you’ll find some inspiration here too.
Happy cooking, see you here again soon.
I’ve got some steam oven stock in the freezer, and I’m trying out this red lentil and potato soup. Half for my family and the other half is going to a friend and her kids for dinner.
It’s not quite one-pan, but we’re having my newly-published steamed fish recipe, with steamed rice and Chinese broccoli. I leave the chilli peppers off the kids’ fish but I’ve been pleasantly surprised that they seem to enjoy the rest of the flavors in this dish!
I’ve been cooking a lot of sous vide chicken for some recipe testing work, and I need to use it up! So tonight will be chicken Caesar salad. Minus dressing for the kids, plus dressing but minus the boiled egg for me.
I haven’t made this dish for ages, mostly because lamb prime cuts are so expensive now! But I got hold of some lovely looking lamb backstrap on sale and I’m excited to made this lovely little Moroccan-inspired lamb and couscous recipe.
I’m hoping there’ll be leftovers from Thursday’s couscous for me, but the kids have asked for bacon-wrapped sausages and I don’t mind obliging for a Friday night treat. Lots of salad makes a good foil for all that salty meat, so everyone gets their needs met!
We’ve got a busy weekend so I’m just making one dinner to cover different people across both nights. Meatballs in tomato sauce can be reheated in single portions if need be, and I’ll cook a load of spaghetti and portion it in the fridge, ready to heat up in the steam oven when it’s needed.
For weekend baking I’m making apple and walnut bread before the apples all start to make way for warmer weather fruits.