Starting in the Basement

I know, don’t be too shocked, I’m sure it won’t last.  Living with a French man has totally changed my diet.  He has his theories about dieting that I don’t particularly agree with but sometimes I decide to follow because his ideas are a lot tastier than mine.  First, for example, he thinks breakfast should be toast with butter and jam.  I think cereal or oatmeal is probably healthier, but if somebody puts buttered toast in front of you (and we are talking about good bread with French butter and homemade jam) you can’t turn it down!  

Second, snacks are a major no-no, which I agree with in theory but am completely unable to put that one into practice.  I wake up in the morning, not thinking about what meals I am going to eat during the day, but about which snacks I’m allowed.  Anybody with me here?  If I had any self control I would just snack all day and forget about meals completely.  

Third, because any good story comes in thirds (right lawyers?), every meal must have meat.  And rarely is that meat chicken or fish.  So are we surprised that my cholesterol is high?  Butter and red meat have taken over my life!  

Anyway, last night I decided to make a Moroccan Vegetable Stew, hoping that the many interesting flavors would distract from the fact that there was almost no fat and no meat in this dish.  I also made whole wheat couscous on the side in which I stopped myself as I reached into the butter tray as suggested on the box and poured a dab of olive oil instead.  When Frenchie got home from work he inspected my work. I walked out of the kitchen briefly and when I got back I noticed Frenchie was stirring a slab of butter into the couscous and frying up some sausages.  Ahhh, my healthy dinner was ruined!  I leave the room for one minute and my meal has been Frenched up.  

It did turn out delicious and I restricted myself to just a couple bites of sausage and a small scoop of couscous.  It was not the most photogenic recipe so I have no pictures but I totally recommend it.  The stew seems a little bland but with the yogurt topping it becomes much more flavorful!  I found the harissa sauce at a specialty foods market (Formaggio Kitchen for you Bostonians).  It comes in a tube and is spicy and yummy.  I think I’ll be experimenting with it in other recipes!

Yogurt sauce:

• 1 cup (8 ounces) Greek-style yogurt*
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon harissa sauce**
• 1 garlic clove, minced
• Coarse kosher salt

Vegetable stew:

• Coarse kosher salt
• 1 pound carrots, peeled, cut into 1/2-to 3/4-inch pieces
• 1 3/4-pound turnip, peeled, cut into 1/2-to 3/4-inch pieces
• 3 tablespoons butter
• 1/2 pound spring onions or green onions, coarsely chopped (about 1 3/4 cups)
• 2 tablespoons chopped fresh Italian parsley
• 2 tablespoons chopped fresh mint
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 cup dry white wine
• 2 teaspoons all purpose flour
• 1 15-ounce can garbanzo beans (chickpeas), drained, rinsed
• 1 5-ounce bag baby spinach (I used swiss chard)
• 1 to 3 teaspoons fresh lemon juice

preparation

For yogurt sauce:
Whisk first 4 ingredients in medium bowl. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.

For vegetable stew: 
Bring 8 cups water to boil in heavy large saucepan. Sprinkle with coarse salt. Add carrots; cook until just tender, about 4 minutes. Using skimmer or large slotted spoon, transfer carrots to large bowl of ice water. Return water to boil. Add turnip; cook until just tender, about 3 minutes. Using skimmer, transfer turnip to bowl with carrots. Reserve cooking liquid.

Melt butter in heavy large pot over medium heat. Add next 7 ingredients. Sprinkle with coarse salt and pepper. Cook until onions are soft, stirring often, about 8 minutes. Add wine; simmer until reduced by half, about 5 minutes. Stir in flour. Add carrots, turnip, beans, spinach, and 2 cups reserved cooking liquid. Bring to simmer; cook until vegetables are heated through, adding more cooking liquid for desired consistency. Season stew to taste with coarse salt, pepper, and lemon juice.

Divide stew among bowls. Spoon dollop of yogurt sauce over and serve.

* A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe’s and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

** A spicy North African red chile paste; available at some specialty foods stores and at Middle Eastern markets.