Shoyu Chicken

This is another great recipe for those nights when you want something great to eat but don't have a lot of time to slave over a hot stove. The best part is that it only takes about 30 min. from start to finish and can all be made in one pot. So, no extra dishes. Really, you can't get any easier than that.

All you have to do is combine the sauce ingredients in a pot, throw in some chicken pieces, fresh or frozen (chicken breast tenders or thighs work best) and just let it all boil until it's cooked through. That's it. So easy, even a child could do it. Then, serve it up with some rice and vegetables and you've got a dinner that will be requested time and again.

Shoyu Chicken

boneless, skinless chicken breast tenders or thighs
1 c. soy sauce
1 c. sugar
1/4-1/2 c. water (depending on how strong you want the sauce)
1 tsp. garlic powder
1 tsp. ginger powder (or fresh, sliced ginger)
1 tsp. red chile flakes (optional)
green onions, chopped

Combine the ingredients for the sauce and whisk together in the pot. Add in the chicken pieces. (if needed, double the recipe for the sauce to cover all the chicken). Cook on high heat until it reaches a boil. Then, turn down to medium heat and let it simmer for 20-30 min. until chicken is cooked through.

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Salmon Misoyaki

This is one of my family's all-time favorite dinner recipes. It comes from Sam Choy's Cookbook, though I can't remember exactly which one it is. However, after making it multiple times, I do have the recipe memorized to a tee.

It is so simple, quick, and easy to make, but it tastes amazing. It's the perfect dish because it works for casual suppers as well as those times when you want to make something that looks fancy and appears elegant (but really only took you 30 min. in the kitchen). As for the ingredients, they can be found in any Asian grocery store. Just mix up the sauce, throw in your salmon fillets (it's alright if they're frozen, they'll just take a little longer to cook), and let the whole thing simmer for 30 minutes until the salmon is cooked through. That's all there is to it. So, now that you know the secret to this "gourmet" meal, I suggest you make it as soon as possible. It'll be a winner.

Salmon Misoyaki (adapted from Sam Choy's cookbook)

2 lb. salmon fillets
1 1/2 c. white miso
1 c. rice vinegar
1/2 c. mirin
1/2 c. water
1/2 c. sugar
fresh ginger, sliced (about 2 in.)

Combine the ingredients for the sauce and whisk until the miso is dissolved. Put the salmon fillets into a pot, cover with the sauce, and cook on high heat until the mixture boils. Once it boils, turn the heat down to medium and let it simmer until the salmon is cooked through (pink and flakes with a fork). Stir occasionally to prevent the salmon from sticking to the bottom of the pot. Serve with rice. Garnish with green onions, if desire.

Cranberry Ginger Chai Biscotti

I love making biscotti, all kinds - chocolate, plain, with dried fruits or nuts, dipped in chocolate, you get the point. I also love knowing that I can have these delicious cookies anytime I want without paying those ridiculous prices for them at the store. After all, homemade beats store-bought any day.

That said, one of my favorite types of biscotti is a spice biscotti. Unfortunately, I could never find a recipe on the Internet that satisfied me in terms of flavor. So, I brainstormed a little and created my own using Martha Stewart's biscotti recipe as a base. And so, the chai biscotti of my dreams was born. Chai is basically an incredible flavor made from combining various spices - cinnamon, ginger, cloves, cardamom, and white pepper. You can up the flavor of the biscotti even more by adding in dried fruits or nuts. I've tried various things in the past, cranberries and almonds, candied ginger and cashews, but my favorite mix-ins are cranberries and candied ginger. They really work well with the spice flavor. Plus, the ginger adds in a little extra sweet hot kick. All in all, once you taste this biscotti you will never have a desire to get your biscotti from the store. Trust me.

Note: My changes to the recipe are in italics.

Cranberry-Ginger Chai Biscotti (adapted from Martha Stewart)

1/2 c. dried cranberries (you can increase this to 3/4 cup)
1/2 c. boiling water
3 c. flour
2 tsp. baking powder
1/4 tsp. salt
8 tsp. chai spice
4 Tbsp. butter
1 c. sugar
3 eggs
2 tsp. vanilla
3/4 c. candied ginger, chopped

Place cranberries in a bowl with the boiling water. Let stand until plump, about 15 min. Drain well and set aside. Combine the flour, baking powder, salt, and spices. Set aside.

Cream the butter with the sugar. Add the eggs and vanilla. Add the flour mixture. Mix in the cranberries and chopped ginger.

Turn the dough out onto a floured baking sheet and divide in half. The dough will be somewhat sticky (flouring your hands makes it easier to handle the dough). Shape each piece into a 16x2 inch log. Flatten the logs slightly to about 3/4" thickness.

Bake at 350F for about 25 min. until it is firm to the touch. Immediately slice into 1/2" thick slices (diagonally if desired) with a serrated knife. Lower the oven temperature to 325F. Place the pieces cut side up on a baking sheet and bake 15 min. per side until biscotti are hard and dry.

My recipe for Chai Spice:
4 tsp. cinnamon
4 tsp. ginger powder
2 tsp. cardamom
2 tsp. cloves (or allspice)
1/2 tsp. white pepper

Combine all the spices and mix well. This recipe will make more than you need for the biscotti. Use as indicated in the recipe.