Professional recipe developer, food columnist, and food photographer specializing in fast, fresh, and easy recipes for the home cook..

Jaden is the author of www.SteamyKitchen.com, and also the publisher of www.NewAsianCuisine.com.
She has been featured on Martha Stewart Living Radio, Oprah.com, and Parents Magazine. Jaden was recently named one of the hottest women in food and also one of the best food bloggers on Forbes.com.

Now Jaden introduces her recipes on Daytime Show twice a month, and writes food columns on Discovery Health, TLC, and for Tampa Tribune. She also hosts cooking classes in California and Florida.

Her cookbook, The Steamy Kitchen Cookbook, contains 101 easy Asian recipes simple enough for tonight’s dinner with over 200 color photographs, and has been featured on the Today Show and the CBS Early Show.

With over 113,000 followers, Jaden is one of the most influential people in food on Twitter.

Prep time: 2 minutes
Cook time: 35 minutes

You could use any of the Miso and Easy flavors.

[Directions]

1. Heat oven to 375F. In a baking sheet, toss the potatoes with the Miso & Easy and olive oil. Roast the potatoes for 20-30 minutes or until easily pierced with a fork.The larger the potato, the longer it will take.

2. Use a potato masher or a meat tenderizer to gently flatten each potato.

3. Move the oven rack to the upper part of the oven. Turn heat to broil. Broil the potatoes for 5 minutes or until nice and crisp on top. Season with sea salt and freshly ground black pepper.

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Prep time: 5 minutes
Cook time: 20 minutes

You could use any of the Miso and Easy flavors.

[Directions]

1. Heat oven to 400F.

2. Place the cauliflower on a baking sheet and toss with olive oil. Roast for 20 minutes or until cauliflower is tender.

3. In the meantime, whisk together the tahini, Miso & Easy, hot water and lemon juice.

4. Once the cauliflower is cooked through, toss with the Tahini Miso dressing and sesame seeds.

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Prep: 5 minutes
Cook: 5 minutes

You could use any of the Miso and Easy flavors.

[Directions]

1. Trim ends of the Chinese broccoli. Line up the Chinese broccoli with the stems facing same direction. Cut the stalks in half to separate the thick stems from the leaves.

2. Add 1″ of water to a wok, pot or large saute pan and bring to a simmer on medium heat. Layer in the broccoli stems at the bottom of the wok and layer the leaves on top of the stems. You want the thick stems closer to the bottom of the pan so that they will cook faster. Steam for 3 minutes. Use tongs to lift the leaves to a serving plate. Check the stems to make sure they are cooked – they should be easily pierced with a fork. Plate the stems when they are done.

3. Discard the remaining water in the wok and wipe dry with a towel. Return wok to the stove and add in the cooking oil and ginger, garlic and chile pepper. Turn the heat to medium-low. Once the oil in the wok begins shimmering, cook for another 15 seconds (take care not to burn the aromatics). Stir in the miso water, soy sauce and sesame oil and cook another 15 seconds. Pour sauce over the Chinese broccoli.

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Prep: 5 minutes
Cook: 25 minutes

You could use any of the Miso and Easy flavors.

[Directions]

1. In a large pot, add the potatoes and cover with water by 2 inches. Bring to a boil, then turn heat to medium and let cook for 20 minutes, or until the potatoes are easily pierced with a fork.

2. Drain the water, leaving the potatoes in the pot. Mash the potatoes with a potato masher. Add in the remaining ingredients and mix well. Taste and season with additional Miso & Easy or milk if needed.

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