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turkey pot pies with puff pastry

The Steam Oven Meal Plan for real people #9

Or, what to cook in your combi steam oven, May 8-14, 2023

Welcome to the latest Steam Oven Meal Plan!

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 for in between weather

We seem to be, once again, experiencing a strange kind of in-between weather here. One day brings glorious Autumn sunshine and temperatures warm enough that we still want salads; the next is freezing, windy and wet so I want to slow cook all the things.

This week’s meal plan is a reflection of the indecisive weather; wherever you are I hope it’ll fit neatly into your in-between season too.

Happy cooking, see you here again soon.

Monday

If I think about it, I really do cook this slow cooked lamb shoulder a lot. I’m not sorry though. It’s tender and melting and shreddable, and does duty for all manner of meals.

In this week’s case I’m going to serve it with roasted sweet potato, toasted almonds, yoghurt and dates. An odd combination, maybe, but I have all of those ingredients hanging around and I like the earthy/nutty/sour/sweet combination with the fatty lamb meat.

Slow Cooked Lamb
A couple of minutes prep, then into the oven to do its thing for a long while. Slow roasted lamb is great as the protein part of so many meals that I will buy a shoulder cut just about whenever I see one.
Check out this recipe
slow cooked lamb on platter

Slightly cheating on my days here, but we’re also going to have Deb’s chocolate chunk cookies for dessert tonight (and lunchboxes for the next day or two afterwards). Cheating because I made the dough ahead of time and have it scooped into cookie-sized balls ready to bake straight from the freezer. If you don’t already do this, you should! Double your next batch of cookies and freeze half, and you’ll feel all smug when you can bake and eat warm cookies in about 20 minutes.

Salted Chocolate Chunk Cookies
Hands down my favorite chocolate chip cookies, these are positively stuffed with big chunks of dark chocolate and liberally sprinkled with flaky salt. I dare you not to love them.
Check out this recipe

Tuesday

Continuing on with the Smitten Kitchen goodness, tonight we’re trying out Deb’s bean and vegetable burritos.

I’m not sure how these will go down with the kids. They tend to love things wrapped in tortillas but I’m not sure straight up vegetable filling will win them over. Fingers crossed.

Bean and Vegetable Burritos
If you want to 'steam oven-ize' these like I will be, do the filling in your steam oven. Set to combi steam, 400F/200C, 30% humidity. Use a large shallow pan and cook the ingredients in the same order as the recipe states, turning your oven into a pot on the cooktop. For ease, the tomatoes and beans can go in together rather than leaving the beans for last.
Check out this recipe

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Wednesday

I have recipe testing plans for work today, but am not sure if they’ll come out great or so-so. Because of that, I’m also making a large batch of Indian meatballs for dinner. If recipe testing goes amazingly well I’ll just freeze them all for another meal. But if it doesn’t, I’ll have these standing by ready to heat and serve at dinner time.

Chicken Meatball Curry
This mild meatball curry isn't much to look at but give it a chance anyway. It's creamy and savory and perfectly spiced for a comforting dinner. Leftovers freeze and reheat exceptionally well.
Check out this recipe

Thursday

I’ve long been a fan of cooking a batch of sous vide chicken and freezing for later. But I never season the chicken before I cook it because it can make the meat texture a little weird (to me). I really want to overcome this problem, though. Having cooked chicken to hand is helpful, but pre-seasoned or sauced, ready to simply heat and serve? That’s a game changer.

I’ll be running my usual sous vide chicken breast recipe, but I’m going to add a miso and ginger paste before cooking, and some sliced scallions. I’ll serve with steamed rice and greens for a simple Asian-themed dinner (plus hot chili sauce for adults). I’ll be bagging the chicken, which I don’t always do, because I want it to be self contained so I can freeze on of the bags and test out how it tastes after cooking, freezing and reheating. Stay tuned for results in a future meal plan!

Friday

Remember Monday’s slow cooked lamb? The frozen leftovers are going to get new life as a pie filling! I’ll make up a quick gravy and mix in cooked potato and carrot chunks. The recipe below for turkey pot pies is a guide to how I’ll assemble and top my pies, for sky high flaky layers of pastry.

Turkey Pot Pies with Puff Pastry
Turn this turkey pot pie recipe into a jumping-off point for so many other pot pie delights. Any leftovers you can chop and pile into a dish with some gravy or sauce are a candidate for pot pies. This recipe will show you the 'how to' for amazing combi steam pastry tops.
Check out this recipe
turkey pot pies with puff pastry

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Weekend

So, this weekend it’s my birthday and Aussie Mothers Day! That means no enforced cooking for me. We’ll eat freezer meals if we need something, but I’m also hoping to be spoilt with meals out and maybe a picnic with my boys. Wish me luck. 😉

3 Responses

  1. I have yet to reheat one from frozen, but when I do I’ll be trying it using combi steam at about 85C, on a low (20%?) steam setting. I’m hoping that will strike the balance between defrosting the middle and not drying out the tortilla. If I think it needs it I’ll switch to a higher heat once the middle is thawed. Hope that helps!

  2. If we make the burritos and freeze them, how would you suggest reheating them from frozen?

  3. Hello Emily. I have found your blog and emails so helpful after purchasing my steam oven. I would really love you to post something on cooking dumplings, both fresh and frozen. I’m really unsure on cooking times, but excited to do them in the steam oven, as I can only fit 6 in my bamboo steamer.

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