Not Just For Veg

Rooster calls one of our friends “skinny me” because Skinny fits into all the clothes Rooster has grown out of. The amazing thing about Skinny is that he seems to eat like we do—he cleans his plate, asks for seconds, and is always on the lookout for good ham-on-bone (which sounds dirty but isn’t). So how does he maintain his svelte belt size? Last week, I decided to find out.

When Skinny arrived for dinner, the house smelled like burned almonds (because I burned them) and I’d forgotten to provide background music or to dim the lights. In other words, it was a typical dinner at home. Now usually during a typical dinner at home, I start off the meal by describing the minutia of my day in rapid-fire sequence. Rooster doesn't interrupt, he just makes appropriate listening noises and by the end of the meal his plate is clean and mine is not.

But when Skinny came over we had one of those back and forth conversations. And here’s something I noticed about that: when a person speaks, they don’t eat. Speaking gives the body some time to digest, time to feel full, time to pace. So does that mean the key to maintaining Rooster’s wardrobe is to let him speak every so often? That just doesn't sound right. Besides, Rooster is perfectly proportioned just the way he is, and so is this quinoa recipe.

"NOT JUST FOR VEGETARIANS" Contest

The Rules: Submit original and not-previously published vegetarian or vegan recipes in the following categories: Soups and Stews, Salads, Dips and Spreads, Breads, Biscuits and Scones

The Prize: Prizes: First Prize- $50 gift certificate to Amazon.com and 3 signed copies of NJFV.

The Entry: Apricot Quinoa Salad

3 tablespoons olive oil
1 yellow onion, finely chopped
3 cup quinoa
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
4 1/2 cups water
1 cup golden raisins
1 cup chopped dried apricots
1/2 teaspoon salt
1/2 cup toasted sliced almonds
1 teaspoon grated lemon peel
3 tablespoons chopped parsley
1 tablespoon lemon juice
freshly grated black pepper


Put quinoa in a fine sieve and rinse under cold water until water runs clear. Cook onion in olive oil over moderate heat, stirring occasionally, until onion is softened, 3 to 4 minutes. Add quinoa and sauté over moderately high heat, stirring, until lightly toasted, 2 to 3 minutes. Add cinnamon, ginger and turmeric and sauté until fragrant. Add raisins and dried apricots, sauté and add water. Cook over moderately low heat, covered, until quinoa is tender and liquid is absorbed, 12 to 15 minutes. Stir in salt, grated lemon peel, toasted almonds, chopped parsley, lemon juice and pepper. Cool. Serve cold or at room temperature.