Stir-fried Brussels sprouts √

Serves 2 to 4.

Note: From “Pok Pok” by Andy Ricker and J.J. Goode.

10 oz. Brussels sprouts, bottoms trimmed, outer leaves removed, halved lengthwise (about 2 c.)

• Kosher salt

• 2 tbsp. Thai oyster sauce

• 1 tbsp. Thai fish sauce

• 1 tsp. Thai thin soy sauce

Small pinch ground white pepper

• 2 tbsp. vegetable oil

1 tbsp. peeled, lightly crushed garlic

4 fresh Thai chiles, preferably red, thinly sliced

• 1/2 c. water

• 1 tsp. sugar

Directions

Bring a large pot of water to boil, and add enough salt to make it taste slightly salty. Add Brussels sprouts and cook until they’re no longer raw but still crunchy, 30 seconds to 1 minute, depending upon their size. Drain well.

In a small bowl, combine oyster sauce, fish sauce, soy sauce and white pepper, and stir well.

Heat a wok over very high heat. Add oil and swirl it in the wok to coat the sides. When it begins to smoke slightly, add garlic, remove wok from heat and let garlic sizzle, stirring often, until it’s fragrant but not colored, about 15 seconds.

Return wok to heat and add Brussels sprouts and chiles. Stir-fry, constantly stirring, scooping and flipping the ingredients for 30 seconds to infuse the sprouts with the garlic flavor. Add oyster sauce mixture (plus a splash of water, if necessary, to make sure nothing’s left behind in the bowl), and stir-fry until Brussels sprouts are tender but still crunchy and liquid in pan has almost completely evaporated, about 45 seconds. Add 1/2 cup water and sugar, and stir-fry until Brussels sprouts are tender with a slight crunch and sauce has thickened slightly but is still very liquidy, about 30 seconds. Transfer vegetables and sauce to a plate in a low mound, and serve.

Nutrition information per each of 4 servings:

Calories 103 Fat 7 g Sodium 664 mg

Carbohydrates 9 g Saturated fat 1 g Calcium 36 mg

Protein 3 g Cholesterol 0 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable, ½ other carb, 1 ½ fat.

tuRmeric-spiced root vegetables with kaffir lime yogurt

Serves 4 to 6.

From “The A.O.C. Cookbook” by Suzanne Goin (Knopf, $35).

9 small or 3 medium carrots, peeled (stems attached, if possible)

9 small or 3 medium parsnips, peeled (stems attached if possible)

• 6 small or 2 medium turnips

6 small or 2 medium rutabagas, peeled

• 6 tbsp. extra-virgin olive oil

• 1 tbsp. fresh thyme leaves

• 1/2 tsp. cumin seeds

• 1/4 tsp. coriander seeds

3 tbsp. unsalted butter, at room temperature

• 1/4 tsp. smoked paprika

• 1/2 tsp. ground turmeric

• 1 c. Greek-style yogurt

1 tbsp. freshly squeezed kaffir lime juice, plus 1/2 tsp. finely grated zest

2 oz. turnip or mustard greens, cleaned and sliced

1 recipe Mint Chutney [see recipe]

Kosher salt and freshly ground black pepper

Directions

Preheat oven to 425 degrees.

Slice carrots and parsnips in half lengthwise. If they are on the bigger size, then slice each half lengthwise again, into long quarters. Clean turnips and rutabagas, trimming off tails and stems, leaving 1/4 inch of stems. Cut small turnips and rutagabas in halves or quarters; if they’re larger, cut them in half and then into 1/2-inch wedges.

In a large bowl, toss vegetables with olive oil, thyme, 1 teaspoon salt and black pepper to taste. Preheat two heavy-duty baking pans in oven for 3 to 4 minutes. Carefully remove baking pans from oven and scatter vegetables on hot pans. Return to oven and roast, tossing vegetables a few times, until they are tender and a little caramelized, about 25 minutes.

While vegetables are roasting, toast cumin seeds in a small pan over medium heat, until seeds release their aroma, about 2 minutes. Using a mortar and pestle, pound cumin, then transfer to a small bowl. Repeat with coriander, toasting and pounding. Add coriander, butter, paprika and turmeric to cumin and stir to combine. In a small bowl, combine yogurt, lime juice, lime zest and a heaping 1/4 teaspoon of salt. Taste and adjust seasoning as necessary.

When vegetables are done, remove from oven. Combine vegetables in a single pan and toss in turnip greens and turmeric butter (the heat from the roasted vegetables will melt butter and wilt greens). Arrange vegetables on a platter. Top with kaffir lime yogurt and spoon mint chutney [see Recipe] over and around yogurt and vegetables, or pass yogurt and chutney at the table.

Nutrition information per each of 6 servings (without chutney):

Calories 314 Fat 21 g Sodium 230 mg

Carbohydrates 27 g Saturated fat 6 g Calcium 173 mg

Protein 7 g Cholesterol 19 mg Dietary fiber 8 g

Diabetic exchanges per serving: 2 bread/starch, 4 fat.

mint chutney √

Makes about 1/2 cup.

Note: From “The A.O.C. Cookbook.”

• 1 small garlic clove

• 1 c. coarsely chopped mint

1/4 c. coarsely chopped flat-leaf parsley

• 1/2 c. extra-virgin olive oil

2 tbsp. freshly squeezed lemon juice

Kosher salt and freshly ground black pepper

Directions

Using a mortar and pestle, pound garlic and a pinch of salt to a paste, and transfer to a small bowl. Pound mint and parsley, and add it to the garlic. Add olive oil, lemon juice, 1/4 teaspoon salt and 1/8 teaspoon ground black pepper, and stir well to combine. Taste for balance and seasoning.

Nutrition information per 1 tablespoon:

Calories 124 Fat 14 g Sodium 94 mg

Carbohydrates 1 g Saturated fat 2 g Calcium 12 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g

Diabetic exchanges per serving: 3 fat.

bane’s fried chicken √

Serves 4.

Note: From “Roberta’s Cookbook” by Carlo Mirarchi, Brandon Hoy, Chris Parachini and Katherine Wheelock.

• 15 c. water

3/4 c. kosher salt, plus more as needed

• 1/2 c. sugar

• 1 tbsp. paprika

• 2 scant tsp. cayenne pepper

1 tsp. freshly ground black pepper

• 8 boneless chicken thighs

• Canola oil

• About 3 c. flour

Directions

Fill a large pot with water and add salt and sugar. Place pot over high heat and bring liquid to a boil. Boil until salt and sugar have dissolved, then removed from heat and let cool. Refrigerate until well-chilled.

In a small bowl, combine paprika, cayenne and black pepper. Season chicken pieces well with spice mixture and add them to chilled brine. Refrigerate 24 hours.

Remove chicken from brine, rinse it, pat it dry and let it come to room temperature. Fill a cast-iron skillet with 2 inches of canola oil, set it over medium-high heat, and heat it until a cooking thermometer registers 350 degrees.

Put flour in a shallow baking dish. Dredge chicken in flour, shake off excess and add to oil in batches. Slide a fish spatula under chicken pieces so they don’t stick to bottom of pan. Cook chicken until golden brown and crisp, 12 to 15 minutes. “When they float, they’re done,” in [former Roberta’s chef Carolyn] Bane’s words. Transfer chicken pieces to a paper towel-lined plate, season with salt and serve.

Nutrition information per serving:

Calories 450 Fat 26 g Sodium 1,550 mg

Carbohydrates 4 g Saturated fat 6 g Calcium 44 mg

Protein 48 g Cholesterol 150 mg Dietary fiber 0 g

Diabetic exchanges per serving: 7 lean meat, 1 fat.