Mollie Katzen

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Holiday Cooking Tips & How to Involve Kids in the Kitchen
With Mollie Katzen
Cookbook Author
Thursday, Dec. 20, 2001; 2 p.m. EST

Need some last minute holiday cooking tips and potluck dishes for the office party? Want to involve your kids in the kitchen to bake some holiday treats?

Mollie Katzen, chef and cookbook author, on Thursday, Dec. 20 at 2 p.m. EST, talked about healthy last minute holiday cooking ideas.

Katzen is a best-selling cookbook author/illustrator and television program host. She is a charter member of the Harvard School of Public Health Nutrition Roundtable, and selected by Health Magazine as one of the "Five Women Who Changed the Way We Eat." She is now a judge for both the James Beard Cookbook Awards and the Julia Child/IACP Awards of Excellence. In addition, she was selected by the NASFT International Gourmet Retailer Association to be the Master Chef at their gala January 2000 Trade Show. Her books include "Vegetable Heaven," "Moosewood Cookbook," "Enchanted Broccoli Forest" and a children's cookbook, "Honest Pretzels."

The transcript follows.

Editor's Note: Washingtonpost.com moderators retain editorial control over Live Online discussions and choose the most relevant questions for guests and hosts; guests and hosts can decline to answer questions.

Mollie Katzen: Hi people! Welcome to this live chat. I'm here at my computer, hunkered in on this cold rainy Thursday in Northern California, happy to talk about food and cooking, eating and feeding, and all things related....

Washington, D.C.: I'm spending Christmas Eve with my boyfriend's family (extended totally 25+) and would like to take something yummy for the buffet. The plan is to set up a table with finger food type things and everyone can "grab and go". Since desserts are already covered, what side dish or appetizer type thing can I take that will please the masses?

Mollie Katzen: Try Almond-Stuffed Olives and Dates. They're easy to make (firmly in my "no-brainer" category) but so much fun to serve people. Also, they're good for you. Here's the recipe

ALMOND-STUFFED OLIVES AND DATES

It takes a little bit of work to assemble these bite-sized treats, but it's fun, especially if you invite a friend to join you, and make it a relaxing social activity. (You might say the process is as important as the product here.)
Almond-Stuffed Olives and Dates provide a truly special touch when added to any meal (before, during, or after, with a platter of fruit and cheese), or served as a snack.

o This recipe calls for blanched almonds. You can buy them already blanched, or do it yourself. Just soak them for a few minutes in a bowlful of boiling water, then rub off and discard the skins.
o The riper the olives, the easier they are to pit and stuff. (Green olives cling to their pits, and you have to slice them off. Also, they are harder, and don't mold themselves around the almonds as well as riper olives.)
o If you have sensitive skin, wear gloves when pitting olives.

3 dozen blanched whole almonds
2 dozen oil-cured or Kalamata olives
1 dozen whole dates

1) Preheat the oven to 325°F. Spread the blanched almonds on an ungreased baking tray, and toast in the oven until they turn light golden brown (about 15 minutes). Watch them carefully so they won't burn. When they look and smell just right to you, remove the almonds from the oven, and allow them to cool.
2) Meanwhile, pit all the olives and dates. (The easiest way to remove the pit from a ripe olive is to make a little slit at one end, and squeeze. The pit should slip right out.)
3) Firmly insert one almond into each olive and date, and pushing it in as far as possible, and wrapping the fruit around it.
4) Arrange on a plate, cover tightly, and refrigerate until use.

Yield: 6 servings (2 dates and 4 olives per serving)
Preparation time: about 30 to 40 minutes

Fairfax, Va.: I'm going to have a potluck dinner with my girlfriends this weekend. It's a just the girls thing and I wanted to serve wine but two of the women are pregnant. Do you have any suggestions for non-alcoholic sparkling drinks or punch?

Mollie Katzen: You can serve sparkling apple, pear, or grape juice - or a nonalcoholic beer. You can also make your own sparkling fruit juice by mixing fruit juice with sparkling water. For a festive touch, serve it with a fruited swizzle stick: Thread some chunks of fruit on a bamboo skewer and use it to garnish the glass.

Springfield Va.: Need inspiration. What are you cooking for dinner tonight?

Mollie Katzen: Well gee, you asked me this on a night when I'm actually being taken out to dinner by two of my good friends whom I haven't seen in a while. It's girls' night out! So I'll tell you what I made last night: I sautéed some slabs of tofu on a hot griddle until crisp, and served them with greens (broccoli and kale) drizzled with roasted garlic oil, and a pilaf of mixed jasmine and brown basmati rice topped with toasted almonds.

Chicago, Ill.: Mollie,

Just wanted to let you know what a big fan I am. I'm completely dependent on your Vegetable Heaven cookbook.

Wanted to pass on a recommendation-- the Tuscan Bean Stew is the easiest recipe I've ever followed and my friends and family have gushed over it. I think it would be the perfect winter meal to make with kids.

Thanks!

Mollie Katzen: Thanks for the feedback and for the recommendation! I'll share that recipe here, for those of you who don't yet own a copy of "Vegetable Heaven."

TUCAN BEAN & PASTA STEW

Canned beans and tomatoes and frozen spinach make this an ideal throw-it-together-after-work dish for a hungry family.

oYou can save time by doing everything else while the pasta cooks.
oThis dish can be made in advance and gently reheated in a microwave.

3 cups uncooked pasta (macaroni, small shells, fusilli--any shape in this general size range)
1 to 2 tablespoons olive oil
2 cups minced onion
1 tablespoon minced garlic
1 1/2 teaspoons salt (possibly more, to taste)
1 teaspoon dried thyme
1 teaspoon rubbed sage
1 tablespoon dried basil (or 3 tablespoons minced fresh basil)
2 10-ounce packages frozen chopped spinach, defrosted and drained (or 2 pounds fresh spinach--cleaned, stemmed, and chopped)
2 14 1/2-ounce cans diced tomatoes
2 15-ounce cans cannellini beans, rinsed and drained
Freshly ground black pepper
2 or 3 tablespoons grated parmesan (plus more for the top)
2 teaspoons red wine vinegar (plus more for the top)

1) Heat a large pot of salted water for the pasta. When it boils rapidly, add the pasta, give it a stir, and cook until tender. Drain, and set aside.
2) Meanwhile, heat the oil in large, deep saucepan or Dutch oven. Add the onion and half the garlic, and sauté for about 5 minutes over medium heat, stirring often. Add 1/2 teaspoon of the salt and the dried herbs, and sauté for about 10 minutes longer. NOTE: If you're using fresh basil instead of dried, add it in Step 4 instead.
3) Add the spinach to the onion, along with the remaining garlic and salt, and the tomatoes. Stir, cover, and let stew over medium heat for about 10 minutes, stirring once or twice.
4) If using fresh basil, stir it in now, along with the beans and cooked pasta. Don't cook it any further at this point--just heat gently before serving. When it is heated through, add a generous amount of freshly ground black pepper, a few tablespoons of grated parmesan, and the vinegar.
5) Serve hot, in bowls, and pass around the pepper mill, along with extra cheese and a cruet of additional vinegar. It also tastes good at room temperature.

Yield: 4 to 6 servings
Preparation time: About 45 minutes (30 minutes of work)

Gaithersburg, Md.: I am a novice baker, and all my cookie recipes call for baking soda. What does it do for the cookies?

Mollie Katzen: You know, I used to put baking soda in my cookie recipes, but I don't any longer. I now use baking powder in cookies, since it doesn't have that salty, soda-y taste. Baking soda is a base and needs an acid to "work with." So in cake recipes, for instance, when there is something acidic like buttermilk present, the acid neutralizes the base, and they interact to form gas bubbles making the cake rise. Cookies don't need that kind of rising (they just need to puff a little) so I like to sub baking powder (which is both an acid and a base, so it is balanced) for the soda. The taste ends up milder.

Arlington, Va.: What are your thoughts on raising infants/children as vegetarians? Family issues here!

washingtonpost.com: Mollie, can you also tell us about some easy vegetarian holiday dishes that kids can help make?

Mollie Katzen: I am not dogmatic about vegetarian eating - I think it's important to eat healthy, balanced diets, but that for some people that includes meat. One of my kids eats some meat, and my other child is a devout vegetarian. Each of them just gravitated to their way of eating on their own- I didn't lecture them, I just cooked them good-tasting, appealing food. With my veggie kid, we are careful to teach her about protein and vegetables, otherwise she would just eat pasta and pizza. She likes whole grains and peanut butter, and tofu and tempeh. (Won't eat eggs, though.) And speaking of feeding kids, it's also nice to cook with them! Consider doing some cooking or baking together next week when they are out of school, and use the holiday theme. I have two cookbooks for children, "Honest Pretzels" (for kids who can read) and "Pretend Soup" (for preschoolers). Both are written to the child, rather than to the adult, and both have picture-recipes that the kids can follow. I can't put a picture recipe up here today, but I can describe a fave recipe. It's great for the holidays- called "Green Mint Crinkles."
1 stick butter
3/4 cup sugar
2 teaspoons peppermint extract
1 teaspoon vanilla extract
1 egg, beaten
1/4 cup milk
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
One 2 1/2-ounce jar green cake decorartion crystals

1) Preheat oven to 350°F
2) Melt the butter, transfer to a bowl, and add sugar, extarct, and vanilla. Mix well.
3) Add the egg and milk, and beat well.
4) Add flour, baking powder, salt, and green crystals, and mix until uniform.
5) Have the kids wash their hands. Pick up little pieces of the dough and roll them into balls the size of ping-pong balls. Place them on a baking tray.
6) Bake for 12 minutes, then cool 10 minutes before serving.

Yield: 2 1/2 dozen cookies

Bowie, Md.: Yesterday I made cookies with my 5 year-old and her friend. The girls wanted to eat some of the dough. What are the risks? Can they really get sick from eating the dough. We used to taste it all the time when growing up.

Mollie Katzen: This question relates to the previous one I answered, in that it's about baking cookies with kiddies. Everything in moderation, I say. So let them have a little lick but discourage them from actually eating the dough. Uncooked flour will expand in their stomach and give them a bellyache if they consume a quantity. But hey. A taste won't hurt, and for kids, that's about 80% of the reason to bake cookies in the first place. Another suggestion, let them have a cookie and a glass a milk ahead of time, so their sweet tooth will be somewhat placated.

Bloomington, Minn.: Mollie, I'd like to dress up cooked brussels sprouts for the holiday table. Are there any other veggies or herbs etc. that you like to pair with them. A flavor that compliments. Thanks, Pat

Mollie Katzen: I love Brussels sprouts! I guess that makes about 17 of us worldwide who do. But this sauce could change that: Thin prepared mustard to desired consistency with cream. Sweeten it with a touch of maple syrup. Use this as a dipping sauce (or a drizzling sauce) for cooked Brussels sprouts. And here are some Brussels sprouts tips: Smaller ones tend to have a better flavor than larger ones, which can become bitter. Also, don't undercook them. This is one vegetable that is better to slightly overcook, if you're going to err in one direction or the other. And a really nice vegetable to pair them with is the humble onion- roasted or sautéed until its natural sugars caramelize. Yum!

Washington, D.C.: Hi Mollie, I'm a big fan of yours and have all your cookbooks. I'm trying to decide on a vegetarian menu for a romantic dinner for two. What should I make that will be gourmet-impressive yet not take all day in the kitchen? Thanks in advance for your response.

Mollie Katzen: The closest recipe to an aphrodisiac in my books is the Hungarian Mushroom Soup from the original Moosewood Cookbook. It's very sensual! Serve it with just a salad and bread, so you can get the dessert sooner and dwell on it. For dessert, I recommend Chocolate Pecan Pie with whipped cream.





CHOCOLATE PECAN PIE

Adapted from "Still Life With Menu"
Preparation time: 30 minutes to prepare; 30 minutes to bake
Yield: 1 9-inch pie
Bittersweet and just rich enough, this is a very adult pecan pie. Serve it with vanilla ice cream or whipped cream, and kids will love it too.
CRUST:
1 1/4 cups unbleached white flour (plus extra for rolling)
6 tablespoons cold butter
Approximately 3 tablespoons cold milk

1. Place the flour in the work bowl of a food processor fitted with the steel blade. Cut the butter into small pieces, add it to the flour, then pulse until it becomes a uniform mixture resembling coarse cornmeal.
2. Add milk 1 tablespoon at a time, pausing after each addition until the dough holds together. (You may not need all of the milk.)
3. Flour a clean, dry surface, and roll out the dough to fit a 9-inch pie pan, using extra flour to prevent sticking as you roll. Form a crust with artfully fluted edges. Set aside.

FILLING:
1 tablespoon butter
2 ounces (2 squares) unsweetened chocolate
4 eggs
3/4 cup dark corn syrup
1 cup (packed) brown sugar
1/2 teaspoon salt
1 tablespoon rum (optional)
1 teaspoon vanilla extract
2 cups coarsely chopped pecans
A handful of pecan halves
Vanilla ice cream or whipped cream

1. Preheat oven to 375°F. Gently melt butter and chocolate together in a double boiler. Remove from heat.
2. In a medium-sized mixing bowl, beat eggs at high speed with an electric mixer. Slowly drizzle in the chocolate mixture as you beat the eggs. Add all other ingredients except the pecans, and mix well.
3. Spread the chopped pecans into the unbaked pie shell. Pour in the batter, and scatter a few pecan halves on top.
4. Bake 30 minutes, or until solid in the middle when shaken. Cool at least to room temperature before serving. This also tastes very good cold, so you can make it a day or two in advance, cover it tightly with plastic wrap, and refrigerate until use.


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Washington, D.C.: Do you have any suggestions for a vegetarian living with a carnivore? He won't even eat beans or mushrooms.

Mollie Katzen: Well, really, the most practical thing is to cook your favorite vegetarian food for yourself, and throw a chicken breast under the broiler for him. Or make him some scrambled eggs. Eventually, he might envy what you're eating, to break the monotony. This will be greatly facilitated if you smack your lips and swoon about how delicious your food is.

Annapolis, Md.: Hi Mollie!

Love your cookbooks! I have a question for you. Do you have any suggestions for a delicious, but easy to make finger food appetizer that I can make tonight to take to my moms holiday party tomorrow? I am having a bear of a time finding something.

Thanks!

Mollie Katzen: Check out the Almond-Stuffed Olives and Dates mentioned a little while ago in this chat. And here's another finger (or toothpick) food that's a real crowd-pleaser. It's a little bit of work, but so worth it.

From Vegetable Heaven.

MINIATURE POTATO DUMPLINGS WITH SAGE AND CHIVES

Crisp on the outside, chewy on the inside, these intensely flavored little mouthfuls are hard to stop eating. They make a magnificent, if diminutive, appetizer, and also go very well alongside almost any soup.
o You can use any kind of potato for these. If you choose a baking variety, like a russet, the dumplings will come out fluffier, with a lighter potato flavor. Boiling varieties, like Yukon gold or yellow Finn, will yield denser dumplings with a richer potato flavor
o Much of this recipe (through Steps 7 and/or 8) can be done well in advance. However, the dumplings taste best if served as soon as possible after they are sautéed.


1 pound potatoes
1 1/2 cups unbleached white flour (plus a little extra)
1 teaspoon salt (plus a little extra to sprinkle on later)
2 to 3 tablespoons milk
a little melted butter for sautéing
dried sage
minced fresh or freeze-dried chives

1) Boil the potatoes in plenty of water until soft. Drain, and set aside to cool.
2) When they are cool enough to comfortably handle, peel the potatoes with a sharp paring knife, and "rice" them in a ricer or the grating attachment of a food processor. (You should have about 3 cups cooked, riced potatoes.) Transfer to a medium-sized bowl.
3) Add the flour and 1 teaspoon salt to the potatoes. Mix first with a spoon and then with your hand to make a dough. Add the milk a little at a time, as needed, so the dough becomes soft and workable. You want it pliable but not sticky.
4) Put up a large pot of salted water to boil.
5) Meanwhile, lightly flour a clean, dry surface, turn out the dough, and push it together with your hands, but don't otherwise knead. Divide the dough in two, and roll each half until it is about 1/2 inch thick. Use a plain dinner knife to cut 1-inch squares (or diamonds, or triangles, or rhomboids, or whatever).
6) When the water boils, turn it down to a simmer, and add as many pieces of dough as will fit without crowding. They will soon rise to the surface of the simmering water. Cook them for 10 minutes, then scoop them out with a strainer or a slotted spoon and put them on a plate. Continue with another batch until all the dumplings are poached. AT THIS POINT, THE DUMPLINGS CAN BE STORED IN AN AIRTIGHT CONTAINER IN THE REFRIGERATOR FOR UP TO 3 DAYS .
8) Heat a large nonstick skillet, and brush the enitre bottom surface with melted butter. When the pan is really hot, add as many dumplings as will comfortably fit in a single layer and sprinkle lightly with salt. Keeping the heat at medium, sauté the dumplings on this side for 8 to 10 minutes, or until golden brown.
9) Sprinkle with the sage and chives, and turn the dumplings over. Sauté another 8 to 10 minutes on the second side, then transfer to a plate lined with paper towels. Serve as soon as possible. (If you have to sauté the dumplings in more than one batch, keep the finished ones warm in a 200°F oven.)

Yield: 55 to 60 bite-sized treasures
Preparation: 1 hour (30 minutes of work time)

Washington, D.C.: I usually would have done my annual latke feast by now, but I waited for my best friend who was out of town. The fete takes place soon, and as usual there will be more olive oil-fried latkes than we can possibly eat plus I'll make a huge pot of homemade applesauce. Normally I serve a green salad with this meal and call it dinner, but I'd like to do something more interesting this year. The side dish should be mostly veggies, and should be light to offset all those fried potatoes and all that sour cream. Suggestions? Also, any good dessert ideas? I usually stick to sorbet but would love something that isn't frozen.

Mollie Katzen: I know this is a little late for those of you who celebrate Hanukkah, but keep it on file for next year (or stretch out the holiday - it was a little too early this year!)
The way I round out the latke meal is to serve a good, hearty tomato-bean soup as a first course. It makes a good color contrast, and has protein and other good nutrients. Try the one in Vegetable Heaven, which I'll post here. And for dessert, why not make a big winter fruit salad - citrus sections and pomegranate seeds? It really cuts the grease, if you know what I mean.

TUNISIAN TOMATO SOUP WITH CHICKPEAS AND LENTILS

It seems like an ordinary list of ingredients, but when they are combined in this very satisfying soup, the flavors taste quite unusual. You'll want to make this one again and again. Try serving it as a light main dish, with salad and bread.

oYou can use dried or canned chickpeas. If using dried, soak them for at least 4 hours ahead of time. (Overnight is fine.)
*Streamline the preparation time by chopping the onions, mincing the garlic, and sautéing them with the seasonings while the legumes cook.
oThis soup freezes well if stored in an airtight container.

1 cup uncooked chickpeas, soaked overnight (or 1 to 2 15-ounce cans chickpeas)
1 cup uncooked lentils, rinsed and picked over
1 cinnamon stick
2 tablespoons olive oil
4 cups minced onion
2 tablespoons minced garlic
2 teaspoons salt
1 tablespoon turmeric
1 1/2 teaspoons cumin seeds
2 teaspoons ground cumin
2 or 3 bay leaves
1 28-ounce can crushed tomatoes
Black pepper and cayenne to taste
3 tablespoons fresh lemon juice (or to taste)
OPTIONAL TOPPINGS:
Yogurt
Minced fresh parsley
A few currants

1) Place the soaked, uncooked chickpeas in a large pot and cover with water by 3 inches. Bring to a boil, lower heat to a simmer, partially cover, and cook for 1 hour. (If you're using canned chickpeas, rinse and drain them, and set them aside.)
2) Add the lentils and cinnamon stick, partially cover again, and cook for another 30 minutes, or until the chickpeas and lentils are perfectly tender, but not mushy. (If you're using canned chickpeas, just cook the lentils with the cinnamon stick in 7 cups water until tender—about 30 minutes.) Remove and discard the cinnamon stick, and drain the legumes, saving the water.
3) Meanwhile, heat the oil in a soup pot or Dutch oven. Add the onion, garlic, salt, turmeric, cumin seeds, ground cumin, and bay leaves, and sauté over medium heat for 15 to 20 minutes, or until the onions are very soft.
4) Add 6 cups of the reserved cooking water from the lentils (supplement with fresh water if there's not enough) and the tomatoes, and bring to a boil. Lower the heat to a simmer, partially cover, and cook for another 15 minutes or so. (The timing does not need to be exact.) Fish out and discard the bay leaves.
5) Stir in the chickpeas and lentils, and cook for about 5 minutes longer (but not too much longer, because you don't want the legumes to become mushy). Season to taste with black pepper, cayenne, and lemon juice.
6) Serve hot, topped with some yogurt and a sprinkling of parsley, if desired, and pass a small bowl of currants.

Yield: 6 servings (maybe a little more)
Preparation time: About 80 minutes with dried chickpeas; 50 minutes with canned chickpeas. (25 minutes of work)

Vegetarian living with carnivore: Why can't the meat eater cook his own meat? Just a question . . .

Mollie Katzen: Good point. Why not indeed?

Washington, D.C.: I just received The Enchanted Broccoli Forest as a Hanukkah present and I can't wait to try one of the recipes. Which recipe would you recommend to make as a side dish for Christmas dinner (other side of the family)?

Thanks!

Mollie Katzen: Try the Stuffed Artichokes. They're filled with buttery, garlicky bread crumbs and toasted walnuts. They can be a side dish or an entrée, so vegetarians and meat-eaters are both covered.

Washington, D.C.: My New Year's resolution is to cut out my sweets, and get on the right track. I'd love to bring some "healthy" treats to the New Year's party I'm attending. Any suggestions?

Mollie Katzen: Here's a lovely way to please the sweet tooth without going over the deep end. Chop up a good amount of crystallized ginger, and mix it into some cream cheese. Slice some sweet, ripe pears, and spread or spoon a dab of the ginger mixture onto the slices. (You can also use dried fruit.)

Another suggestion: Make a munch-mix of toasted nuts, dried fruit, and chocolate chips. It can be as satisfying as candy, but much better for you.

Buffalo, N.Y.: Hi Mollie,
I'm a huge fan. Just wondering if you had any recomendations for quick goodies for kids. Maybe even something they could help with!

Mollie Katzen: My kids love to spread peanut butter on apple slices and then decorate them with chocolate chips and raisins. It's a good compromise, health-wise, and they really can handle this on their own.

Richmond, Va.: Mollie-
Two of my thoughtful relatives sent me big boxes of oranges and grapefruit this year. I need to do something with them besides eat them for breakfast or I'll never finish them. Do you have any suggestions?

By the way, I have to say that the recipe for the Hungarian Mushroom Goulash soup from your Moosewood cookbook is one of my all-time favorite recipes. I have it two or three times a month during the fall and winter.

Thanks!

Mollie Katzen: Citrus will keep well if you store it in a cool place (like your basement, if you have one). I recommend squeezing fresh juice for breakfast every morning until you use up the fruit. This way, you'll go through it fast! And then you'll get so accustomed to having fresh-squeezed juice every morning, you'll need to get another box.

Veg-head: I've been a vegetarian for more than a decade and I've owned (and used) the Moosewood Cookbook for most of that time. On weekends it's fun to make "real" recipes, but during the week I'm usually not really up for making a complicated recipe for dinner. How about some ideas for quick things I can throw together for those days?

Mollie Katzen: Use a wok on a regular basis. Place it over high heat, and let it get really hot. Add some oil and sliced vegetables when the pan is so hot, the vegetables emit a deafening sizzle when they hit the pan. Shake and stir, sprinkling in a little salt as you go, and the whole thing will take about 5 minutes. Cook large amounts of grains in the evening when you are home anyway. Reheat these grains in a microwave while you are cooking the vegetables in the wok. This is my favorite quick weeknight dinner. For protein, I add tofu or some beaten egg, which cooks on contact with the hot vegetables.

Rockville, Md: Wow. I have all your cookbooks and have trained my kids that vegetarian cooking isn't a bad thing. How do you take veggies that on their own might be objectionable to kids, i.e., spinach, beets, and turn them into something they will love, or at least eat without making horrible faces.
I also ate at your restaurant in Ithaca.

Mollie Katzen: I find that the best way to get kids to eat vegetables is to dress them with olive oil and salt (or butter and salt) or to give them something tasty to dip the vegetables in. Ranch dressing is something all kids seem to like, and you (and the kids) can make it from scratch:
2 tablespoons mayonnaise
6 tablespoons buttermilk
1 teaspoon cider vinegar
Pinch of salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder

Whisk everything together. Yield: 1/2 cup

Vegetarian living with carnivore: He can and does cook his own meat (didn't mean to make it sound like he did nothing). We generally alternate cooking nights- it's just that I'd like something to lure him away from all the red meat he eats, which can't be good for him. And making two separate meals every night is sometimes tiresome (for both of us).

Mollie Katzen: Try a creamed or puréed soup.

Vienna, Va.: Hi Molly,

LOVE your cookbooks! I'm curious. What is your favorite holiday cookie recipe?

Mollie Katzen: Here's one of my favorite holiday cookie recipes. It's from Vegetable Heaven.

GINGER CRISPS

Freezing the dough in a little log shape, then slicing it while still frozen, enables you make wafer-thin, ultra-crispy cookies. They keep extremely well if stored in an airtight cookie tin.

1/2 cup (1 stick) butter, softened
1/2 cup (4 ounces) cream cheese, softened
1 cup sugar
1/3 cup finely minced fresh ginger
1/3 cup finely minced crystallized ginger
1 egg
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
Brown sugar crystals, or extra granulated sugar

1) Cream together the butter, cream cheese, and sugar in a medium-sized mixing bowl. Add the ginger(s), egg, and vanilla, and beat at high speed for a minute or two.
2) In a separate bowl, stir together the flour, baking powder, salt, and spices. Add this to the butter mixture, and mix thoroughly.
3) Turn the dough out onto a lightly floured surface. Flour your hands, then gently shape the dough into a log about 2 inches in diameter. Roll the log tightly in wax paper, seal it in a plastic bag, and freeze until solid (several hours, overnight, or indefinitely).
4) Preheat oven to 375°F. Without defrosting the dough, use a very sharp knife to slice it into thin (1/8-inch-thick) wafers. Place the cookies close together on an ungreased baking tray, and sprinkle them with some brown sugar crystals or a little extra granulated sugar. Bake for 12 to 15 minutes, or until lightly browned around the edges. Cool on a rack for at least 10 minutes before eating.

Yield: About 4 dozen cookies
Preparation time: 15 minutes of work; 30 minutes to bake them all (plus freezing time in between)

Washington, D.C.: Are potato skins good for you or bad for you? Everyone seems to say they are good, but my uncle, a doctor, says they are not good because the skins trap pesticides from the ground? Any thoughts?

Mollie Katzen: If you eat organic potatoes this won't be a problem. Potato skins have a few vitamins and some fiber, but not a lot of either. I love them, though!

Stupid Question?: Is parchment paper the same as wax paper?

Mollie Katzen: You can use them interchangeably, as far as I know.

Arlington, Va.: Mollie:
First of all its very inspiring to see you using your great art, writing and cooking talents. My mom introduced me to your recipes by cooking a delicious lentil like dish garnished with yogurt and currants. What was that? ALSO: Please write a book with recipes that take less than 1/2 hour to make and don't have too many fancy ingredients! Then I could cook like you everyday! Thank you!

Mollie Katzen: I think you must be referring the the Mediterranean Lentil Salad from "Still Life with Menu." I'm actually going to make that dish this Sunday night for a family gathering! I am very aware that people have limited time to cook, and am trying to gear all my recipes to that half-hour mark. Also, I try to list alternatives to fancy ingredients, so my recipes won't be too out-of-reach, either technically or economically. Thanks for the feedback!

Virginia: What's a good holiday dish for someone who has special dietary limits such as no wheat and no sugars?

Mollie Katzen: Fruit, vegetables, cheeses, nuts, legumes are all good ingredients from which you can make wheat-free and sugar-free dishes. I don't know if you are requesting a dessert or a main-dish, though, so I would need some clarification in order to be able to help you.

Alexandria, Va.: how about the recipe for the Hungarian Mushroom Goulash soup?

Mollie Katzen: Hungarian Mushroom Soup
from the original Moosewood Cookbook (also in the new edition)

2 tablespoons butter
2 cups chopped onion
2 pounds sliced mushrooms
1 teaspoon salt
1 tablespoon mild paprika
2 teaspoons fresh lemon juice
3 tablespoons flour
2 cups stock or water
1 cup milk (room temperature)
Black pepper to taste
1/2 cup sour cream
2 tablespoons minced fresh dill
Minced parsley for the top

Melt the butter in a soup pot. Add onion, sauté over medium heat 5 minutes. Add mushrooms, salt, and paprika. Stir, cover, cook 15 minutes. Add lemon juice.

Gradually sprinkle in flour as you stir. Cook and stir- low heat- 5 minutes. Add water, cook 10 miutes, stirring often.

Stir in milk, add black pepper to taste. Taste to adjust salt. Whisk in sour cream, heat gently. (Don't boil) Serve hot, topped with fresh dill and parsley.
Yield: 4 servings

Re: Parchment: You can't use Parchment and wax paper interchangably if you are baking. The wax paper would melt!!

Mollie Katzen: Right! My mistake.

Kansas City, Miss/: I need some ideas for holiday dishes. My father has dental problems and has to eat soft foods and I'm not eating meat. What can I cook, other than mashed potatoes, that we both can eat? I appreciate any ideas you have.

Mollie Katzen: soups, soups, and more soups. Keep them varied and he'll be happy.

Mollie Katzen: Dear Nice Folks Out There,
My time is up and I must go. Thanks so much for participating in this chat! I really appreciated your good questions. For more conversation, visit my web site (molliekatzen.com) where I have an instant-post bulletin board on which people talk to one another (and to me - and I respond!) and share ideas. Happy holidays to you all!

washingtonpost.com:

That wraps up today's show. Thanks to everyone who joined the discussion.

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