Something Edible - blog and recipes

Caramel Peanut Butter Dip in Only Three Ingredients.

2013-03-24T20:00:04+00:00

Sometimes, practical overrules in the kitchen. However, that caramel apple dip they sell in the tub around the corner from the produce section simply isn't worth the trade-off in convenience when I can grab three ingredients from my kitchen and put something much better together. Leveraging some individually-wrapped caramels and your trusty microwave, you can put together a peanut butter caramel dip that'll make your pretzel sticks cheer and your apple wedges swoon. I guarantee Your kids are gonna love it! (...unless your kids are allergic to peanut butter and/or dairy; then probably notsomuch.)

Spaghetti Night Without the Mess: Oven-roasted Mini Beef Meatballs

2013-03-11T02:15:24+00:00

Spaghetti and meatballs is an American institution. And while pasta and sauce may be a turn-key event, many folks seem to shy away from making meatballs and just dump the ground beef into the sauce. I think that somewhere along the way, we all got duped into thinking that homemade meatballs were difficult and messy to make. Those in the know will tell you that this couldn't be further from the truth. If you've got a cookie scoop and a couple of other kitchen essentials, making meatballs from scratch is as easy as making meatloaf; and just like meatloaf, the best place to cook a mess of perfectly portioned orblets of beef is your oven.

A Simple Method for Making a Four-Layer Chocolate Cake with One Pan.

2013-02-24T20:35:20+00:00

Now that both kids are in school and I'm doing more consulting work than ever, it's getting tougher to strike that balance between daily demands and family time. All the same, I will always pump the brakes for birthday cakes. This time however, I didn't leave myself with much stopping distance, and I needed an easy from-scratch birthday cake that presented well and tasted just as good. Chocolate sheet cakes are tasty and easy; and with a simple trick and a minimum of kitchen tools, you can transform one into a four layer spectacle that you'll be proud to present at a loved-one's birthday spread.

Here’s a Frozen Coffee That’s actually Good For You (With The Power of Chia!).

2013-02-10T20:55:37+00:00

Sugar and fat-laden beverages are the bane of most New Year's resolutions. They go down easy, and essentially contain a half-meal's worth of the worst kind of stuff for a dieter's total caloric intake. I was asked by one of the good people at Hays Kansas' own Main Street 24 Hour Gym and Fitness Center to come up with an enjoyable way to ensure that their clients stay on task, with one stipulation: Whatever I created had to contain chia seed. What I ended up concocting was a health drink in the guise of a frozen coffee beverage that's high in protein, low in fat, weighs in at under 200 calories, is chock-full of vitamins, and has all the fiber and those wonderful omega-3 fatty acids that chia is known for. This frozen coffee works great as a post-workout meal replacer and will keep you full until it's time for dinner!

Something Edible on Video: Maple Bacon Kettle Corn (‘nuff said).

2013-02-03T18:40:15+00:00

Truth be told, I've never been a huge fan of kettle corn. Oh sure, I'll eat the stuff, but I've always thought it a bit monochromatic where taste is concerned. When I came up with this recipe, I was making a lot of popcorn on the stove, and it occurred to me that popcorn cooked in bacon grease finished with some homemade apple wood smoked salt might be a winner. As the fat hit the pan, I made an impulse decision to dump a shot of real maple syrup into the as-of-yet-to pop corn, and after a brisk amount of agitation during the popping process, what I happened to end up with was a kettle corn. Unlike traditional kettle corn, this is not a one-note snack. With the richness of pork fat tempered with the sweetness of maple syrup then punctuated with the deep, smoky saltiness expected from a strip of pork belly, the result is more akin to a jazz quartet (with the popcorn playing those goofy-looking drumsticks that look like brushes).

The Botanical Mystery Tour: A Review of The Homemade Gin Kit.

2013-01-29T01:15:24+00:00

I have a pretty extensive background in the sciences; and that's probably because I'm one of those people that really want to know how something works. I also love me some gin. So you can imagine my delight upon opening up The Homemade Gin Kit on Christmas. Here is a gift that puts you in control of your neutral grain spirit destiny: You pick a vodka, you add the botanicals, you steep the hooch, and you filter and bottle. Sound like fun? Yeah I thought so too; and that's why I've taken down my impressions of The Homemade Gin Kit for your review!

Something Edible on Video: Empirical Proof that Home-grown Horseradish is the Best.

2013-01-24T13:50:03+00:00

Anyone with a decent food processor can process horseradish. But if you wanna bring the devil out in your horseradish, you truly gotta pay attention to the details. Surface area is key to great horseradish, but without the right amount of vinegar to lock in that pungency, all the heat in your horseradish will fizzle in just a few weeks' time. This video I did for The Hays Daily News is proof of just how good homemade horseradish can be. It's a lot easier to explain what you're doing when you're not in tears, so if you want to really know how it's done, then be sure to check to check out this original post on the subject! (Oh, and best part's at 6:11. Just sayin'.)

Have Yourself a Whole Grain Holiday: (Eggless) Whole Wheat Gingerbread Cookies.

2012-12-23T02:20:13+00:00

It's just not Christmas at our house if we don't do a little cookie baking as a family. My kids wanted to decorate some gingerbread men, so I took the opportunity to kick the tires on a gingerbread cookie recipe from my modest collection of community cookbooks. This is a cookie carried by the aromas of ginger, cinnamon, and clove; bolstered with the sweetness of molasses and brown sugar. And, while I've not changed much in the way of proportions for this eggless gingerbread cookie recipe, I have taken the liberty of putting more of a Kansas spin on the whole deal by making this a 100% whole wheat gingerbread cookie, and spiking the dough with an apple cider made right here in the Sunflower State.

Something Edible on Video: “The Best” Chocolate Mint Cookies (No, Really!)

2012-12-19T03:30:49+00:00

While some folks believe that the warming aroma of cinnamon best represents the Christmas season, there are just as many people that identify with the cool tingle of mint. Christmas cookies are best when made with a healthy dose of tradition; and ever since I began doing a holiday baking regiment, these Andes mint-topped chocolate cookies have been a must-bake. The hardest thing about making this mint chocolate cookie (other than unwrapping all those wafer-thin mints) is the waiting involved: Dough must be sufficiently chilled so as to prevent too much spreadage, and ensure that each cookie is ever so chewy on the outside while remaining rich and fudgy on the inside.

The holidays are busy for most of us, and a serendipitous quality of this cookie recipe is that it's got do-ahead potential: As the dough has to firm up in the fridge anyway, a day or two more isn't gonna hurt anything. Roll the cookies into properly portioned balls, and heck you've practically got Christmas cookies on-demand. As there's no mint to speak of in the cookie itself, you could probably even use other flavored chocolate-type things to top this cookie, but the mints work so damn well that I've never been able to bring myself to do it.

Something Edible on Video: Homemade Cinnamon Schnapps Step-by-Step.

2012-12-16T17:30:15+00:00

I make no excuses where my lack of temperance is concerned. Sometimes, it's just nice to kick your feet up at the end of the day and sip on a nip of liquor and forget about all the crap you didn't get done (if there's one thing I've learned it that it'll still be there tomorrow).

Anyhow, during the holiday season I figure if you're gonna take a booze break that you might as well be seasonal and festive about the whole thing; and where that's concerned You can't do much better than homemade cinnamon schnapps. This schnapps recipe started out as one passed around by neighbors that ended up in my father-in-law's pocket. It was always good, but still needed just a little tweaking to make it consistent. One of the secrets to this recipe's consistency and mouthfeel is the judicious addition of glycerin. In little ol' Hays, USA that stuff is harder to come by (and more expensive)than one would think; but you're a much better planner than I am and I know you'll find your glycerin and cinnamon oil online for a fraction of the price I paid.

Enjoy the video, and by all means, enjoy the cordial, and remember that schnapps are for sharing! (responsibly, of course)

Something Edible on Video: A Most-decadent Chocolate Peanut Butter Frosting

2012-12-12T20:30:03+00:00

I'm no expert when it comes to designing cakes. Even a simple layer cake takes me forever to assemble. One layer cake in particular took me so stinking long that I had to film the thing in time-lapse to show it all step-by step. Seriously, if I gotta bake, I'd much rather have my mitts in some bread dough; but you can't really get a birthday cake outta that now can you?

Anyhow, I reckon that y'all are busy too; and while sometimes you're doing good just to throw a box cake mix in the oven, that doesn't mean that you have to skimp on the icing; especially when it's this stinking easy. This video's gonna show you that with this chocolate peanut butter ganache recipe and one simple trick, you can very quickly and very, very easily take a so-so cupcake from St. Charles Place all the way up to Pennsylvania Avenue. And hey, if you do have the time, I've also included a recipe here for an uber-rich chocolate cake and a peanut butter buttercream that when combined with the ganache in this video, were met with high accolades at my significant other's birthday party. Enjoy!

[Remarkably Good] Leftover Turkey and Rice Casserole.

2012-12-09T20:35:13+00:00

Somewhere along the way, casseroles got a bad rap. I'm a big fan of a good casserole, but I gotta say that there's a dogma associated with one-dish cooking that inherently dooms a casserole to mediocrity. The good casseroles are not a "dump and bake" affair. Proper casserole making is akin to Tetris in a Pyrex dish; flavors are built up and balanced in a way that makes somewhat disparate ingredients all fit together.

For this weeknight-friendly turkey and rice casserole dish, my surplus leftover holiday turkey is showcased in a matrix of rice, fresh spinach, and cheddar cheese that's been all bound together with a creamy turkey stock-fortified sauce that's entirely devoid of any canned, condensed soup. A drizzle of Sriracha to finish is optional, but recommended.

Something Edible on Video: How to Make Turkey Stock in a Crock Pot.

2012-12-06T12:00:13+00:00

The dust has settled. The dishes are clean. Company has all gone home.

Your big ol' holiday meal is all but a memory, but there in your fridge tucked under a tent of foil is the remains of your meticulously-prepared turkey. Once the meat's picked from the bone, the party ain't over. Your turkey has one swan song left to sing, and that means a few quarts of really good stock for you. Making turkey stock is so stinking easy that it truly makes it a crime to chuck that carcass without harvesting all that full-bodied flavor first. If you have a large slow cooker (it doesn't have to be fancy) and can be bothered to open the lid once during an eight hour simmer then you'll be in for some killer soups and sauces (and don't get me started about the brown rice!).

2012 Thanksgiving Bird Journal: Garlic and Black Pepper Smoked Turkey.

2012-12-02T16:00:54+00:00

Every year, I do my Thanksgiving turkey a little different, and as long as I got this little patch of Interwebs here, I figure it'd be a crime for me to share my post-game report as far as what worked and what didn't for the greater good of all of us that work hard to put the biggest meal of the year on the table.

For Thanksgiving Turkey this year, I went with a recipe I'd been tinkering with since last Christmas: A fifteen pound bird brined in copious amounts of black pepper and garlic, rubbed down with even more black pepper and garlic, and finally slow-smoked over big ol' hunks of pecan wood on my barbeque. While there was a pretty significant charcoal malfunction, I was able to use the science behind smoking to take the problem in stride, and still be able o serve one of the most distinctly flavorful and gorgeously-browned turkeys I've ever laid out for a T-day spread.

Something Edible on Video: A Salmon Party Ball for Retro Entertaining.

2012-11-28T18:35:04+00:00

I've found some really neat ideas in the bevy of community cookbooks held up in cabinets, but lets be honest here; a lot of that mid to late-century fare is an uninspired mess of processed food. However the recipe I found for a "salmon party ball" in an employee cookbook from a now-defunct medical supply factory really had some potential. This is essentially one of those meat and cheese balls covered in nuts of which a schmear of will really upgrade a cracker (and pairs great with a strong ale like IPA). If you really want this appetizer to go over, don't skimp on the quality of the salmon. I've been spoiled since I was a kid as wild caught home-canned red or "Sockeye" salmon has always been available. However for this video, my pantry was bare, and all I could procure at the supermarket was canned pink salmon. It's nothing a healthy squirt of Sriracha couldn't fix, but if you have the means, then I highly recommend the Sockeye upgrade.

Something Edible on Video: How to Make a Consistent Pot of Potato Soup.

2012-11-23T12:00:16+00:00

I'll be the first to admit that more often than not, the only consistent thing about the way I make soup is that I'm darn inconsistent. Oh sure, I often start with a good stock, and I'm not ashamed to use a Crock Pot when it makes sense to do so, but for the most part, soups are an exercise in creativity. That being said, I think potato soup could very well be the exception to the rule. It's real easy to screw up potato soup; and with respect to the spud, I've seen all kinds of soup fails. "Greasy", "watery", "starchy", "raw", and "insipid" simply aren't adjectives one likes to hear when they're describing the bowl in front of them; but more often than not, I find that it's the potato soup that hits one or more of these marks.

Making good potato soup is about being consistent in method and ingredients. I've probably said it before, but it's true that (s)he who controls the starch, controls the soup. In this video, I'll show you methods to coax the starch out of the potato whole cooking; all the while adding layers of flavor as you go. You don't need any fancy stick blenders this time, a good potato masher will take you where you need to go. I know it's fashionable to "go loaded" with a potato soup; but honestly, this soup can stand on it's own just fine as well. So, if you're not a fan of gratuitous toppings, this particular potato soup recipe may be right up your alley!

A Test-Run for Holiday Cookie Baking: Salted Caramel Chocolate Pecan Bars.

2012-11-18T22:40:53+00:00

The Holiday baking season is just around the corner (hell who are we kidding; it's here!), and as I needed to bring a dessert for an office potluck, I figured now was as good a time as any to try a new bar cookie recipe. The last time I opened up a pound of butter, I found a real doozy of a recipe inside. For my interpretation of this Caramel Chocolate Pecan bar recipe, copious amounts of butter and brown sugar lay the foundation in which to nestle big ol' pecan halves and plenty of semi-sweet chocolate, finished with sprinkling of flaky, Kosher salt. In a substitution that feigns healthy, I figure if we're gonna get ridiculous with the fat and sugar then the least we could do is go whole grain and use whole wheat for a shortbread crust that also benefits from a shot of Bourbon whiskey.

Something Edible on Video: An Overhaul of the Classic Pumpkin Bar.

2012-11-14T14:54:14+00:00

As much as I love a good community cookbook, there are very few recipes that survive in-tact once I get a look at 'em. This pumpkin bar recipe is one of my favorite "victims"; as the recipe ratios are solid enough to survive some pretty substantial swappage. It's nobody's fault really; times just change. In 1978, no one would think to bake a snack cake with olive oil, and I understand that whole white wheat was just coming on to the scene around then. Though cream cheese did manage to find its way out of Jello salads and cheese balls, hooch in baked goods was reserved for fruit cakes, and real vanilla bean was likely a bitch to come by in the pre-interwebs era. All the same, I reckon that if you could ride the way-back machine to a disco-era church social there would be no complaints (and no leftovers) regarding these here pumpkin bars.

Big on Healthy, Stingy on Time: Single-Serving Pumpkin and Spice Oatmeal.

2012-11-12T02:45:10+00:00

When I'm looking to eat a quick healthy meal and I'm cooking for one, I turn to oatmeal. And with Autumn upon us, adding roasted pumpkin to a bowl of rolled oats is very appropriate. This recipe for single-serving pumpkin oatmeal not only tastes good, but is good for you. With all those raisins and pecans nestled in creamy oats spiced with cinnamon and cloves, it's really beside the point that this filling one-bowl breakfast (or lunch) weighs in under a measly 400 calories and takes less than ten minutes to make!

Something Edible on Video: An Easy to Make Cranberry Sauce You’ll Never Get from a Can.

2012-11-07T15:20:27+00:00

I grew up believing the myth that a box of Jello and a can of ginger ale were necessary for a decent homemade cranberry sauce, when in all actuality, the key to a good cranberry sauce lies within the berry itself. Y'see, cranberries are packed with pectin, which given the right amount of heat and a proper ratio of sugar just happen to "sauce up" marvelously. You don't have to use red wine in this recipe; the original Ocean Spray recipe that this recipe is loosely derived from uses water; which means you can experiment here if wine ain't your thing. However, I gotta say that for this recipe, I've tried a few different beverages, and nothing reinforces the flavor of the cranberries like a cup of boxed Shiraz.

Aside from what's homemade, I think we can at least agree here that the emperor has no clothes: That gelled cranberry stuff in a can ain't cranberry sauce. In this cook's humble opinion, Cranberry sauce should be tangy and slightly sweet. Cranberry sauce should have an almost spreadable or jam-like consistency. And finally, cranberry sauce should have identifiable cranberries in it. If that's just too much to remember, then ask yourself this: How is the cranberry sauce in question gonna look (and taste) when it's spooned over your Thanksgiving Turkey? This red wine cranberry sauce is a must on our holiday table, and it's equally awesome for breakfast along side some homemade yogurt topped with a generous scoop of granola.

Something Edible on Video: Impossibly Fluffy Whole Wheat Buttermilk Pancakes from Scratch.

2012-11-01T01:00:03+00:00

Just as important in our household as the evening ritual of family taco night is pancake night (the "family" part should be implied at this point, right?). Even the dog looks forward to pancake night, and while plain pancakes are fine, in our house pancakes from a box are not. Nobody's being presumptuous here; we just happen to think that quality time with loved ones deserves proper pancakes, and for us, this recipe for whole wheat and honey buttermilk pancakes is a shoo-in.

Whole white wheat keeps these pancakes tender, and surprisingly light and fluffy for a whole grain griddlecake, but there's a trick here: Part of the secret is mixing up the batter right before you use it, while holding back a little milk to adjust the consistency as the batter continues to rest. While I am a huge fan of cast iron, an inexpensive electric nonstick griddle will have you flipping like a pro here. Wanna know more? I've got plenty more tips for pancake perfecton in this episode of my video joint with Northwest Kansas' very own Hays Daily News.

For My Daughter’s Birthday: How to Sculpt a Dolphin Themed Cake.

2012-10-28T17:45:28+00:00

For the theme cake diy-types out there, the Interwebs is and absolute god-send; and in the age of Pinterest, you'd think it'd be super-friggin' easy to find a proper pattern to use to magically transform a couple of nine-inch rounds into a dolphin. Well, apparently that isn't the case; and the one blog post that kept popping up on everyone's pinboards didn't have a pattern. Well, one thing that I can do after 8+ years of a science degree is document; and so y'all don't have to go thru what I did, I've outlined exactly what we did to assemble a dolphin-themed birthday cake, including a pattern(!) you can download and print.

Something Edible on Video: A No-bake Trail Mix Snack Bar for those After-School Cravings.

2012-10-24T14:15:29+00:00

My kids are suckers for peanut butter (it's likely genetic on their mom's side). Problem is in this day and age is that peanut butter is verboten in many a school lunch room. I've got some conspiracy theories about the whole deal, but the fact remains that my kids are gonna have to come home for a PB fix. My son begged and nagged me to make this recipe ever since he found the original recipe in one of his favorite wildlife periodicals. The recipe as wrote is vague as to what kind of nuts and dried fruit should be added to the mix. As I was feeling a bit nostalgic the first time I made this recipe, I decided to run with the time-honored mix of peanuts, raisins and m&m's (ell while you're at it throw some sunflower seeds in there too if you like). The bars didn't last long, and so that's how we've made 'em since.

These snack bars are great to keep in the fridge when the kiddos need a bit of after-school energy, and likewise, the boy and the girl both love 'em for breakfast with a cup of yogurt and a tall glass of O.J.

Ham Hock Stock and Homemade Split Pea Soup.

2012-10-22T16:58:59+00:00

Ok, when was the last time you had a brimming, hot bowl of split pea soup? Alright, now everyone that gets their split pea soup from a can please put your hand down. Wow, not many left huh? Well, that's a shame because homemade split pea soup is a real treat. It's not at all difficult to prepare; but cooking the right ingredients the right way swaps out "just ok" for descriptors like "hearty," satisfying," and "fantastic". The way I do split pea soup means starting with a slow cooker stock based on smoky pork hocks originating from locally-raised pork. Fresh veggies sweat in butter and herbs make for the kind of savory foundation where a half pound of dry legumes can't help but end up being tasty.

Something Edible on Video: Creamy Garlic Chicken and Pasta Skillet for a Quick Weeknight Family Meal

2012-10-16T02:45:40+00:00

Packaged food doesn't always mean processed food; and in this video recipe, we've got three great examples. Firstly, you can't go wrong with dry pasta; and if you wanted to go with the whole grain stuff (love it in salads) you'd probably be ok as anymore the stuff doesn't taste like the box it came in. Second, frozen vegetables are fantastic for so many things; adding a bit of color, flavor, and nutrition to main and side dish alike. Lastly, boneless skinless chicken breasts catch alottla flak for generally being pretty bad; but y'know you really gotta blame the cook here as it's all about proper seasoning and heat control. We don't always have time to brine chicken on a busy weeknight, but by maximizing surface area we can "dry brine" to perfectly season our chicken pieces in the time it takes to cook that pasta.

Both my kids are in school now, and my schedule ain't what it used to be. Soccer, tumbling, after-school science labs, church stuff: My kids' extra-curricular activities really tend to cut into my kitchen time now, and that can be frustrating because we all know that a lack of time is directly proportionate to the amount of processed food that sneaks onto the table. Having said that, this thirty-minute recipe is my first line of defense to fend off a hostile invasion of my family's dinner.