What's Cooking

Calling all foodies! Join us for another edition of What's Cooking , our live online culinary hour with Kim O'Donnel .

A graduate of Peter Kump's New York Cooking School, Kim spends much of her time in front of the stove or with her nose in a cookbook.

Catch up on previous transcripts with the What's Cooking archive page .

Listen to Kim's most recent cooking segment on WTOP radio.

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Kim O'Donnel: Hello, hello! December 20 means that there's only more of deep darkness, and then after tomorrow's solstice, we start turning the corner. Ah, I can see the extra 20 seconds of sunlight now! Many of you know that I was in Chicago last week, where the temp. is about 20, maybe 30 degrees colder than it is here. Apparently, my little pals in Oak Park had to walk to school when it was 3 degrees outside. Yikes. Today marks the final chat of the year, so get those questions in! However, all is not lost, since the blog will continue throughout the rest of the year, so do check in, even on those quieter days over the next two weeks. Now, let's hear from you...

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Lawton, Okla.: Kim O'Donnel: Nashville, this is an excellent question. I usually buy my eggs from a local source, which means eggs were hatched, then packaged and sold in same week.

Kim, I can't resist, if you are buying them after they have hatched, aren't they chickens?

Kim O'Donnel: Good eye, Lawton. I meant to say picked. Brain sieve-like at times, especially when I type fast.

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Rolled pork loin: Kim -- wanted to pass on a great recipe that's a holiday staple of mine. I do a butterflied and rolled pork loin (not tenderloin). Butterfly or cut a 3 pound pork loin, and pound it out flat. Layer some baby spinach, pine nuts, a few strips of provolone, and some diced dried fruit (chopped apricots work, as do dried cherries). Then roll up -- they have silicone ties now (same material as Silpat baking sheets) that are reusable and super easy. Brown on all sides in a skillet, then roast for abou 45 minutes. Let it rest before carving -- make nice 1/2" slices that show off the lovely spiral. Enjoy!

Kim O'Donnel: Sounds grand -- and easy. Thanks for sharing!

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Gingerbread Pudding: I read the teaser at the top of the Post Web page as your doing a chat today on gingerbread PUDDING (not building.) I thought that gingerbread pudding sounded wonderful -- any ideas on how to piece together a recipe for it? Thanks!

Kim O'Donnel: Hey, I just peeled through "Great Gingerbread" by Sara Perry, where I got many tips for building the house, and sure enough, there's a recipe for bread pudding made from gingerbread. How does that sound? E-mail me, as I don't have recipe typed up: kim.odonnel@washingtonpost.com

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Vienna, Va.: Royal Icing -- Help . . . the grocery store is sold out of meringue powder. I'm sure that I can make up my own with a mix of powdered egg whites, cream of tartar and ??? Do you know what I need and in what proportions? I'm desperate . . . the gingerbread house is awaiting!

Kim O'Donnel: Gosh, I don't know, Vienna. The meringue powder is powdered egg whites, cream of tartar and cornstarch. I honestly don't know what proportions would be. Have you tried a place like Michael's?

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Silver Spring, Md.: Hi, Kim --Thanks for all your help throughout this year. I'd like to make the pignoli recipe that ran in the cookie special last week, but have been unable to find a can of almond paste. I did find the almond paste in a tube, but the recipe specifically says not to use it! I was hoping you or the chatters might have spotted it somewhere.

Kim O'Donnel: Where would I go for almond paste in a can...Sur La Table, Trader Joe's, Balducci's...anyone seen it lately?

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Washington, D.C.: Hi Kim, I'm in need of desperate help. What is an easy meat dish to prepare for around 16 people? I'm doing the entree portion of a progressive dinner, and very nervous about cooking a piece of meat large enough for the group. I desperately do not want to cook a turkey or ham though, I'd love to be able to cook a beef tenderloin. Any suggestions for a novice yet eager holiday chef??

Kim O'Donnel: You can do it, kid. You can. A five-pound beef tenderloin (80 ounces) will feed everyone IF it's just a nibble, like 4 ounces. Is this buffet? I would try to get about 7 pounds of meat to be safe. I marinated a few about 2 weeks ago for a catering gig, and seared them on the outside gas grill on the host's porch. Then I took them inside, put in a hot oven (500) and let finish in a roasting pan. A few things to remember: Beef tenderloin is expensive. May cost you about 150 bucks, fyi. After removing from oven, let meat rest, for at least 15-20 minutes.

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Meringue powder: If the grocery store is out, try Michael's, AC Moore, etc. They usually have plenty in stock in the Wilton area, especially this time of year!

Kim O'Donnel: Great. Thanks for that.

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Maryland: What type of bush are they picking those eggs off of? I think you mean collected or something similar.

Kim O'Donnel: Details, details. They're the magic eggs in my mind that I pick...you get the idea, don't you?

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Olney, Md.: Kim! I made the "tofu pumpkin pie" (only I did without the crust, so you could call it "tofu pumpkin custard") and it was terrific. And so easy! Not only would it be great for vegan and/or Kosher guests, but also for dessert lovers like me who have high cholesterol. Thanks for the idea!

Kim O'Donnel: So glad you liked, Olney. I truly couldn't get over how delicious it was.

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Ann Arbor, Mich.: Hi there!I was thinking about a simple Xmas dinner, with pork tenderloin, rice stuffing and some veggies. Do you know of a good pan sauce, maybe something mustard-y with rosemary or thyme, that would be pretty good? There's only five of us, and that sounded like a good dinner. Any other suggestions appreciated. Thanks!

Kim O'Donnel: A mustard-y sauce sounds lovely, Ann Arbor. With pork loin so lean these days, doubt you'll get much in the way of drippings. I would prob. start with a diced shallot, add those herbs...and I like the idea of white wine in there as well. Make a applesauce or sauce of pears, with a hint of fresh ginger.

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Gingerbread Houses: Kim! We had a gingerbread house making party last weekend and it was lots of fun! Michael's does have meringue powder, but I made ours with fresh egg whites, confectioner's sugar, and cream of tartar. Beat for about 7 minutes. Very easy and the houses ROCKED!

Kim O'Donnel: Thanks for the first-hand report, dear. Great to know.

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Royal Icing with egg whites: 3 TBSP powdered egg whites

1 lb (about 4 cups) powdered sugar

4-6 TBSP water

Mix Egg whites and powdered sugar. Add water 1 TBSP at a time until it reaches royal icing consistency (thick enough to cut with a knife but not so thick it won't go through the pastry tube).

I made it yesterday!

Kim O'Donnel: More details on making your own gingerbread house icing...excellent!

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Gingerbread Houses: Kim, do people ever actually eat the gingerbread house after it's built?

Kim O'Donnel: I'm sure it happens. I don't want to be there for the aftermath, tho.

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20906: For the person who needs a meat entre for 16: How about marinated flank steak? It isn't as expensive as the tenderloin and cooks quickly. It is supposed to be sliced thin so it looks like a lot. Marinate in teriyaki and garlic and have some horseradish on the side -- yum.

Kim O'Donnel: Marinated flank steak is a superb idea. Thanks for your brilliance.

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washingtonpost.com: Seasoned Greetings

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Washington, D.C.: In re: Latkes -- Could one do latkes out of a mix of other root veggies? Perhaps turnips mixed in with potatoes? I'm intrigued about trying other kinds, beyond potatoe (which are delish too!)

Kim O'Donnel: Yes indeed. I've done sweet potatoes w/potatoes, and I've always wanted to try celery root w/something else. I've seen recipes for shredded zukes w/potatoes, too.

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Re: Gingerbread pudding: Mmm, could you post that recipe to the blog? GB pudding sounds delicious!

Kim O'Donnel: Your wish granted. Tomorrow.

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San Francisco, Calif.: Merry Christmas, Kim! Christmas baking question for you: I've been wanting to make a Buche de Noel for years, and I think I'm going to do it on Christmas Eve. Here's my question, though -- all of the recipes I've seen call for a version of sponge cake, but I don't like sponge cake (I find it pretty tasteless). Would it work if I used my favorite chocolate cake recipe? Do you see any issues with the rolling?

I hope you have a GREAT holiday season, and thanks for all of the cooking help you've given all of us over the past year! You're an inspiration, Kim!

Kim O'Donnel: Great question. And I think the answer is yes. I've seen plenty of chocolate yule logs in my time. The question is, anything have to be adjusted? Let's ask if others have tried and true cake log tidbits...

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Woodbury, Minn.: My son turns 4 on the day after Christmas. We'll be having 25 family members over to celebrate with what's become our tradition: take-out pizza and homemade birthday cake. Can you suggest some EASY appetizers or accompaniments? Please remember that Minnesotans are not fancy people. Thanks!

Kim O'Donnel: Hey Minnesota, take a look at the blog entry for

apple salsa and brie crostini

. This is simple stuff, and if brie seems too fancy, try another cheese that you enjoy melted. I'm telling you, this one is a charmer. What about spiced nuts? You can melt a little butter, add to it some chopped fresh rosmeary, a little brown sugar, a little cayenne, salt, to UNSALTED NUTS, and toss and coat the nuts. You'll love'em.

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Dulles, Va.: Hey Kim -- funny about the egg question. I noticed that when you posted it. Isn't the correct word laid. The eggs are first laid then picked then packed ... Oh well, whatever have a great holiday! We will chat with you next year

Kim O'Donnel: Yes, I stand corrected. Laid is EXACTLY the word I was thinking of.

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Capitol Hill : Hi Kim! Thanks for the yummy apple salsa and brie crostinis, they were very good and I guess the vinegar kept the apple from browning, which I was worried about. But it was perfect, and you can't beat melted cheese at a party. One question: I got the French bread that a.m., but by party time at 8, it was a bit hard. How does one get around that? Because of that one certainly can't buy it the day before -- am I missing a trick? (btw, I didn't toast it first, just put the salsa on, etc.) it was very good.

Kim O'Donnel: One thing you can do it slice bread ahead of time, even day before and toast up in oven, then keep in plastic bags. That way, you don't ever have to worry about slicing through a stale-sih baguette. Glad you liked them.

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Madison, Wisc.: Hi Kim -- Comment about the Buche de Noel question: we make one every year in my family, and our solution to the relatively tasteless cake is a generous splash of liquor. Does wonders for both the cake and the atmosphere!

Kim O'Donnel: A most excellent idea, if hooch is part of one's diet...

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Washington, D.C.: Hi Kim,Picked up lotsa turnips at Dupont farmer's market ... And lots of fingerling sweet potatoes. What can I do with them all? Any good, hearty vegetarian main dishes using mass quantities of turnips? Perhaps an au gratin or a root veggies bake? Any ideas would be great! Would love to use them for a dinner gathering we're having tomorrow. Many thanks -- and love the blog!

washingtonpost.com: Seasoned Greetings

Kim O'Donnel: Fingerling sweets -- how wonderful. I love the idea of a gratin, yes. I also have wanted to try a dip -- with roasted sweet potatoes and onion. Bake til absolutely beyond tenderness...and then throw both into the food processor. (don't forget to remove skins of sweet potato, fyi)...add a little tahini paste and see what you think of that baby...would be great for your shindig.

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Steubenville, Ohio: From an old farm kid here:

Our eggs were "layed" by the hens, then we "gathered" them in a container to take them to the refrigerator. If she sat on them for a certain length of time, they "hatched" into chicks. I don't think the farm lingo has changed since I was a kid.

Kim O'Donnel: Perhaps I need to spend more time on the farm, which is something I've been aching to do for months...

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Munich, Germany: I've got a big slab of salmon in the fridge, just waiting to be broiled with some dill and parsley. This'll be my pre-Christmas feast.

Whatever happened to the salmon recipes that you promised to bring back from your trip to the northwest? Did I miss something?

Merry Christmas from snowy Munich.

Kim O'Donnel: Munich, you didn't miss anything. I've been remiss. Altho I will share a goodie that i did just last wek with my pals in Chicago: Make a rub of garlic, fresh ginger, cumin, coriander, cayenne, cinnamon, a squeeze of lime and some sesame oil. Rub it all over the salmon, about 15 minutes. Sear in a hot pan, then finish in the oven. I particularly like the ginger notes.

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Springfield, Va.: Hi! I'm trying to watch my cholesterol and tried to make a pecan pie using an "egg substitute" (like Eggbeaters) (Yes, I'll have a diet cola with dessert, please). The pie did not set up. Can you actually bake with egg substitutes or is it better to just use real eggs? I seem to have problems baking with the substitutes and before I ruin anything else, I'd like to know if I am missing something ... Thanks!

Kim O'Donnel: You are a candidate for tofu pumpkin pie . I have yet to find an eggless pecan pie. That doesn't mean it doesn't exist, just have to find one that will do you justice.

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Montgomery County, Md.: Hi. Where can I buy specialty items such as candied citron for traditional holiday recipes? Is there someplace in Rockville or Olney?

Thanks.

Kim O'Donnel: I would like to know the answer to that, too. Who knows where/how to get hold of candied fruit?

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Easy appetizer: My latest favorite is adapted from a cook's illustrated recipe. I saute some thinly sliced peppers (every color) with a spicy one thrown in if available. Saute with some white wine, maybe some balsamic, until they are soft, throw in a little arugula right at the end. Bake some crostini and spread with some goat cheese or any soft cheese you like. Load the peppers on and eat! It's a winner at my house.

Kim O'Donnel: Sounds like a winner, too. Thanks for sharing. Simple things are best, in my book.

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Frederick, Md.: Hello Kim!

My boyfriend and I are having my family to his house for a belated Christmas dinner on the 30th. We were thinking about making lamb ... what would you suggest? It would be great if we could find something that we could slow cook. There will be 7 of us.

Cheers!

Kim O'Donnel: Lamb shanks are divine, Frederick. You can slow cook'em over a few hours in a casserole pot on top of stove or in oven. Serve over cous cous or polenta. Lovely, warming meal.

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Buche de Noel: I made a chocolate cake (spongey, but not bland "sponge cake") and it was fantastic. Make sure to sprinkle with some kind of rum, brandy, liqueur, etc., so that it's nice and soft and flexible.

Kim O'Donnel: More yule log tales...thanks!

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Sweet Potato Latkes: I made them a few years ago from raw sweet potatoes and it was rather an ordeal to get them grated. Do you par-bake your sweet potatoes before hand? Could you please share a recipe?

Thanks!

Kim O'Donnel: Last time I made sweet potato latkes I did not par-cook them and everything was ok. Anyone else with similar experiences?

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Nani, Tex.: Merry Christmas Kim and Seasons Greetings to all! I was trying to think of something entirely different for Christmas Eve dinner this year and voila -- that rolled pork loin sounds scrumptious. If I can't find a pork loin, would it work using thick, butterflied boneless pork chops? What temp should they be roasted? I'm thinking corn souffle as a side dish? Any other suggestions for sides?

Kim O'Donnel: Hey Nani: Butterflied chops sound like a winner. You could also get a fresh ham and do the same...I would roast at 350 or so. Corn souffle sounds grand. I'm think brussels sprouts for veg.

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Easy appetizers: Two words: Puff pastry. The store-bought frozen kind (I use Peppridge Farm brand).

VERY quick and always a hit: cut out rounds of the puff pastry using a biscuit cutter (just make sure you don't twist the cutter -- you have to go straight down). Slice a log of goat cheese into 1/4 inch slices. Place on on each round of pastry, bake at around 400 degrees until puffy and toasty brown and the cheese melts. I also sometimes add cooked sausage, or apple slices or whatever else.

You can make a million things like this and everyone loves them.

Kim O'Donnel: Puff pastry is a lovely way to go, esp. for entertaining. Thanks for your tasty tidbits. I like spinach in my puff, with a curry powdery kind of thing.

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Candied Citron: Found it at Giant in the produce section! I buy it every year for my Lebkuchen!

Kim O'Donnel: Wunderbar!

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Washington, D.C.: Happy Holidays Kim! We are having a Hanukkah party for about 40 next weekend. Can you suggest a meat and/or poultry main course that would go well with latkes and be something people wouldn't have to cut (buffet, standing). THANK YOU!

Kim O'Donnel: The earlier ideas of doing marinated flank steak would be nice here, dear. You can slice the whole thing and put it out; that way guests don't have to worry about knife action. Only thing I'll say about that versus a tenderloin is that flank tends to be tougher, chewier. Still can work, though.

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Montgomery Village Mom: This year I am dealing with the first Xmas without my mom and many of the traditions that went along with celebrating with her. So my husband and I decided to create a whole new tradition with our kids. We are not religous so we are celebrating all the holidays: St. Lucia Day, Las Posadas, Winter Solstice, Christmas, Hanukkah, Boxing Day (with a brunch and lots of games and friends), Kwanzaa, New Year's and Three Kings Day. It's been fun planning out the menus and the activities. It has certainly helped us this year. The kids love learning about different holidays and are really taking to this. My question: are potato latkes hard to make? And what kind of foods would you serve for winter solstice?

Kim O'Donnel: Sounds great, Mom. This time of year is both heart-warming and wrenching. Or it always feels that way. One minute, something beautiful happens -- a marriage of two people you've watched grow and develop into a beautiful couple, the next minute, someone you love is thrown into jail or gets diagnosed with cancer. That is life, but it always feels compressed and exaggerated at this time of year. In answer to your question, potato latkes are not hard to make at all. They're lots of fun. Do you have a grater? That helps a lot. Winter solstice, I'm thinking somethting bright that reminds us of sunny days. What about a beans and rice dish, with some sliced mango or sauteed plantains to take us somewhere warmer? By the way, tomorrow's blog focuses on a great snack that will work for Kwanzaa.

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Filipino latkes: In the Philippines, we make "latkes" with shredded green papaya and rice flour. Small baby shrimps can be added, too. The dipping sauce is vinegar infused with Thai bird chilies, garlic and lots of pepper.

Kim O'Donnel: Fantastic. These sound fabuloso. I'm making these pronto.

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Apple salsa: The apple salsa works really well on latkes, by the way, both potato, potato/parsnip (a fave in my house), and sweet potato...

Kim O'Donnel: Yes, indeed! Thanks.

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Tenderloin Tip: FYI - Safeway has whole beef tenderloins on sale for $10/lb this week! That's about 1/3 off the regular price ...

Kim O'Donnel: Let's go, NOW. That's an awesome deal.

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McLean, Va.: Cooking is too much work. You have to stand over everything and watch it; you can't go away and watch TV. Then you have to clean everything up or the roaches come. And women are all uptight now and refuse to cook.

Sigh. It's just a hassle.

Kim O'Donnel: So why did you join this conversation?

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Washington, D.C.: I am the one who suggested the flank steak and I can say that if it is marinated overnight and cooked properly (fast and hot -- meat pink in the middle) mine has never been tough or chewy. It is so tender usually that I put it on salad and eat it cold for days after eating it hot. If people do find it tough or too chewy maybe they are not slicing it correctly (sideways not up and down).

Kim O'Donnel: Thanks for following up!

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Montgomery Village Mom: On gingerbread houses. I tried to make a gingerbread train with my kids (from a kit) and failed miserably. I think it was because I didn't hold the pieces in place long enough to be glued securely. How long does that usually take?

Kim O'Donnel: I was really surprised at how adhesive the meringue frosting was. We used tall glasses at first to help prop things up, but it didn't take long at all, maybe a minute or so, and stuff started to hold together.

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Washington, D.C.: Hey Kim --

Do you have any ideas for a cold buffet for New Year's Eve? I'm thinking beyond the usual chips, veggies, dips, etc. But not super expensive, either ... this is for 40 20-somethings who will likely be quite buzzed.

Thanks!

Kim O'Donnel: I am hoping to tackle this very topic in my blog in coming days, as I've got some NYE snack planning to do myself. Stay tuned.

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Washington, D.C.: I make a standing pork roast for special events that is good and easy. After making it the first time nobody lets me make anything else. Take the juice from a can of pineapple rings, heat with some OJ, ginger (fresh grated is the best)and maple syrup. Pour over the roast and attach the pineapple rings with whole cloves and bake. You can make a sauce (not really a gravy) with the juice, too.

Kim O'Donnel: Another idea for an easy holiday entree...

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Centre of Nowhere: Hi Kim,

I've got a bad case of the holiday food blues. I have no kitchen (remodeling), and have no outlet for the cooking or baking or any of the fun that happens in a kitchen at this time of year. I am so sick of takeout, that if I see the inside of a restaurant before 2007, I fear that I will involuntarily spaz-out.

Fortunately, I'll be visiting my Dad over the holiday, and he is essentially living a bachelor-life with no food in his kitchen, which means that it will be available to ME.

So, my question is this: if you had two days to make a meal or two, what would you make? Please take into consideration that I'll have to do all food shopping too.

Thank you -- I hope that your holidays will be filled with wonderful food and friends!

Kim O'Donnel: I've been there, I really have. Once you arrive at Dad's place, get to the store pronto. Fill the house with goodies. As for meal or two, focus on things you both really enjoy. Dont' worry about anything else but. You've been hamstrung by lack of kitchen and time to cook, so let your hair down and enjoy the moment. Crank up that oven and get Dad's kitchen smelling like it should! Holler at me in e-mail if you need further ideas...

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Re: Almond Paste, Candied Fruit: I too have been looking for these in the Montgomery Co area. Somebody suggested a cake/baking supply shop in the Wheaton Triangle - near Marchione's the best Italian specialty store in the area. Haven't been yet, but I will stop by tonight to see what they have and submit to Kim's blog tomorrow.

Kim O'Donnel: Yes, please! Thanks for being a good pal.

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Washington, D.C.: Quick, before you go! I'm just starting to use shallots in my cooking. But when a recipe calls for two shallots -- what constitues a shallot? Some are as big as half my fist, some are small like a garlic clove. What's typical?Thanks a million!

Kim O'Donnel: GREAT question. Those shallots are stumpers, I agree. I tend to go with double the size of garlic clove as ONE shallot.

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Re: Brussel Sprouts: Hi Kim,

I love Brussel Sprouts, but everyone else in my family hates them. What can I do to dress them up and get them on the table this holiday season?

Kim O'Donnel: We've talked frequently about the sprouts over the past few months...one of new discoveries is to shred them and cook with thin slices of apple to make a hot slaw of sorts, topped with crispy bacon, if that's your thing. Others love'em roasted, with olive oil, lemon.

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Eggless pecan pie - recipe: Got this from the Vegetarian Resource Group (www.vrg.org), a vegan/vegetarian advocacy group based in Baltimore. Never made it, so I can't vouch for its quality, but if you need something eggless, VRG is a great source for recipes:

This recipe originally appeared in The Millennium Cookbook by Eric Tucker and John Westerdahl, with dessert recipes by Sascha Weiss.

Pecan Pie

Makes one 9 inch pie:

2 1/2 cups pecans, toasted and coarsely chopped (see directions below)

3/4 cup maple syrup

1/3 cup brown rice syrup

1 tablespoon vanilla

1 tablespoon minced fresh ginger

1/4 teaspoon sea salt

3 tablespoons flaxseeds

1 1/2 teaspoons arrowroot

1/3 cup soy milk

Pre-baked Pie Crust

To make the filling:

Place the pecans in a large bowl. In a medium saucepan, combine the maple syrup, rice syrup, vanilla extract, ginger, and salt. Simmer the mixture for 5 minutes, then remove from heat and allow to come to room temperature. In a spice grinder, grind the flaxseeds to a powder. Combine the arrowroot, soy milk, and flaxseed meal with the maple syrup mixture, pour into a blender, and blend until smooth. Pour the liquid from the blender over the pecans. Mix well and pour into the pre-baked pie shell. Bake at 350 degrees for 30 minutes, or until the filling has firmed up.

For the toasted pecans:

Soak the pecans in water for thirty minutes. Drain. Place the nuts on a baking sheet and bake in a 350 degree oven for 12-15 minutes. Allow to cool to room temperature.

Kim O'Donnel: VRG is a good group. Thanks for sharing this!

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Washington, D.C.: Kim,My mother, my husband, and I are havig a very small vegetarian Hannukkah dinner. My mom is going to make (baked so they're healthy) potato pancakes and a veggie matzo ball soup. Any suggestion for what I should make to go along with it? I was thinking probably something green.

Kim O'Donnel: Roasted kale or chard would be nice here. I also am seeing sauteed spinach w/garlic and raisins.

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Dallas, Tex.: Hi Kim.

I just got a $25 gift card to Sur La Table and trying to figure out what to get. I'm an experienced cook and have most of the gadgets in my kitchen already (silpat, spatulas, microplane) -- anything I'm missing? What should I get?

Thanks!

Kim O'Donnel: What would I get with 25 bucks....hmmm. A silicone pot holder -- delightful surprise. A sturdy, heavy bottomed baking sheet. A food mill! And if none of this appeals, what about some good chocolate or fleur de sel?

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Trying to Stay, Not Eat, (the)Trim(mings) : Hi Kim, I need to stay somewhat healthy but maintain my cheer with the co-workers, etc. Can you suggest a few non-gut busting holiday treats? Last year the veggie tray did not go over well and the glares were too much for me. I'm all for celebration but I know my body and I can not eat all I want just because it's the holidays.

Kim O'Donnel: White bean-roasted pepper puree. Roast a pepper and peel it. Put in a mixing bowl with a can of drained white beans. Add some chopped rosemary, a few minced cloves of garlic, cayenne, lemon squeeze, olive oil. Stir to combine. Pour into food processor and whiz. Add a few ounces of water to smooth things out. Taste for salt. There you have it -- low-fat, high fiber snackeroo that won't earn you glares.

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Solstice Menu`: I agree with Kim, worship the sun! Here's a menu from Epicurious.com that you might consider.

Summer in Brazil (http://www.epicurious.com/gourmet/menus/samba)

Caipirinhas

Shrimp and Black-Eyed Pea "Croquettes"

Calabaza, Corn, and Coconut Soup

Roasted Racks of Lamb with Malagueta Pepper and Farofa Crust

Brazilian-Style Collard Greens

Yuca Gratin

Caramel Coffee Meringues

Kim O'Donnel: Ah...bom dia. I must start preparing right away!

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Alexandria, Va.: My husband and I are having a party on New Year's Day. We want to serve some traditional foods associated with New Year's. Do you have some suggestions? (We already have greens, black eyed peas, cabbage ... )

Any other ideas?

Kim O'Donnel: I will be offering up some tasty ideas very soon in blog. I have to sign off, but please check in next week. Ok?

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Green side for Hanukkah: At my Hanukkah party we did a bunch of salad sides -- the favorite was a salad with roasted cauliflower and hazelnuts, it was a good complement to the starchy fatty latkes.

Kim O'Donnel: Roasted cauliflower is one of my favorites -- not green, but definitely divine.

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Spicy Cauliflower recipe: Here's a spicy cauliflower recipe that I like to make:

Mix together tahini paste, salt, turmeric, red chili powder, coriander powder, grated fresh ginger, minced garlic, and the paste from fresh cilantro leaves. Add a dash of lemon juice and a little bit of olive oil if needed. Slather on cauliflower florets and bake in the oven at 350 degrees for about 40 min. Yummers!

Kim O'Donnel: Thanks for sharing this. How does tahini do in oven?

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Kim O'Donnel: So I've got to run. As I mentioned earlier, I'll be filing daily blog entries until the end of the year, so do check in for more holiday tidbits. Have a most delicious holiday week-plus. Spend a moment with someone you love, if you can (or if you can stand them), and look up at that winter solstice sky tomorrow night for a bit of inspiration. Thanks for all your support and good wishes. Type to you in the new year. All best.

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