Looking for a pick-me-up to kill the post-Christmas blues? These gingerbread pancakes are easy to mix together the night before, just leaving the liquid ingredients until just before tossing on a hot griddle. They’re perfect served with butter and syrup, but add a bit of orange zest and you’ll be in breakfast heaven. I dislike the post-Christmas week. You’ve worked and planned and baked and cleaned, hid gifts and wrapped them with anticipation. Perhaps you even squealed with... more

1 1/2 cups whole wheat flour 1 1/2 cups all-purpose flour 1/4 cup dark brown brown sugar 1 1/2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt 2 tablespoons cinnamon 1 1/2 tablespoons ground ginger 1/2 teaspoon cloves 1/2 teaspoon ground nutmeg 2 eggs 2 1/2 cups whole milk 4 tablespoons melted butter, partially cooled Whisk together flours, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg in a large bowl. Beat eggs, milk and melted butter and then... more

One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry. I have a confession to make. I haven’t really been following a menu the last couple weeks. You see, after Kjell’s hospital stay and subsequent doctor craziness,... more

2 pounds tenderloin 4 tablespoons butter 10 oz portobello mushrooms 2 large or 3 small shallots 2/3 cup dry red wine 1/3 cup balsamic 2 tablespoons rosemary, finely chopped kosher salt pepper Cut the tenderloin into 3/4-1″ fillets and liberally salt and pepper both sides. Melt 2 tablespoons of butter over medium high heat. When the butter is melted, add half the fillets to the pan and allow to sear for 4 minutes, flip and let sear for another 4. Remove and repeat with the rest of the fillets... more

If you’re getting together for the holidays, there’s a decent chance you’re also planning on eating a large roast of some sort. Break from tradition this year or throw a New Year’s dinner and do things up a bit with a filet mignon in a red wine and balsamic reduction with shallots and mushrooms. Ole grew up with Sunday dinners. After church his mom would have some type of roast waiting, and the whole family and sometimes guests would sit down to eat. With a family of seven... more

“Eat food. Not too much. Mostly plants.” – Michael Pollan A month ago now I attended the Dole Bloggers Wellness Summit hosted by Dole at the Four Seasons in Westlake Village. I sat and listened to the nutrition advice that was being dished out in support of fruit and vegetables, a recommended 7-10 servings which reduces inflammation. We were told that 33% of women and 50% of men will be diagnosed with cancer in their lifetime and that 80% of cancer is caused by poor diet, inactivity... more

Dried cranberries, pecans and blue cheese come together with a slightly sweet poppy seed dressing. This salad is becoming a tradition during the holiday season for us, served at our Christmas dinner. With the mix of sweet and salty, it’s the perfect introduction to the rich foods that follow. I am so honored to be a part of Share Our Strength’s 7-course progressive dinner Share Our Holiday Table with 50 other bloggers this week. Through Share Our Strength’s No Kid Hungry campaign,... more