Posts

Posted on

Low Carb Gluten-free Birthday Cake

This last week my husband Lawrence celebrated a birthday! (If you are curious, scroll to the bottom to see his AMAZING gift!) He is gluten-free and low-carb. This creates a situation when it comes to birthdays. I’ve gotten pretty good at making gluten-free biscuits, scone, and cornbread. Throw in the low carb thing and it really makes it hard! So I searched online for recipes and after looking through several I found this one on www.wholesomeyum.com.  As usual, I took this recipe and adapted it a bit. I did not change much.  Mainly I added coconut on top of the cream cheese frosting between the layers and on top. I also put the pecans on the side instead of on top.

Gluten-free, sugar-free, low carb, keto cake!

Cake:

1 cup erythritol

1 cup granulated erythritol (Swerve)

3/4 cup butter (softened)

8 large eggs

1/2 cup unsweetened almond milk

1 Tablespoon vanilla extract

3 cups almond flour

1/2 cup coconut flour

1 1/2 Tablespoons of gluten-free baking powder

Cream Cheese Frosting:

32 oz. cream cheese (softened)

1/3 cup butter (softened)

2/3 powdered erythritol (Swerve)

1 teaspoon vanilla extract

*approximately 1 cup of pecan pieces

*1 small bag of unsweetened coconut (used about 4 oz.)

To make the cake: Preheat the oven to 350°F. Line the bottom of a 9″ round pan with parchment paper. (She recommended a springform pan) I used my regular cake pans with the parchment)

Beat together the erythritol and butter until fluffy and beat in one egg at a time. Then add the almond milk and vanilla extract. Beat in the almond flour, coconut flour, and powder. Divide the dough into three parts. Bake each layer for 18-22 minutes until it is lightly golden and springy. Repeat until all layers are cooked.

While your cake is baking make your frosting. Beat together the cream cheese, butter, powdered erythritol and vanilla until smooth.

Cool the layers before stacking. Spread the first layer with the frosting and sprinkle with coconut. Stack the second layer and repeat and then the third layer. Now frost the rest of the cake and press the pecans on the side of the cake.

We are going on a hot air balloon ride for his birthday! Thanks to our crazy children.

http://www.tnballoon.com/

Posted on

18 Midwives and Potato Bread

What do 18 midwives and potato bread have in common? Stay with me now.

Through my childbearing years, I had at least 18 midwives. There are many reasons I chose to have my children with midwives. The main one is that I believe childbirth is a natural process and not an illness. I appreciate the respect that midwives bring to their profession as well as to their patients.

There is no way that I could have had any better care. My midwives gave me personal and professional care. I have had Certified Nurse Midwives, Licensed Midwives, and Professional Midwives (some call lay midwives). My husband also delivered 4 of our children.

Three of our children were born in freestanding birth centers, seven at home, and one in the hospital. My children have weighed from 8 lbs. 5oz  to 10 lbs. 4 oz. My children were born in West Virginia, Oregon, Washington, and Oklahoma. So there you have the stats! I have been blessed tremendously to have 11 healthy children. I praise God for the blessing of being called mom!

Seattle Home Maternity

So what do midwifery and food have in common? More than you think! Midwives encourage good nutrition but that is not the connection. In 1986 I had two wonderful midwives in Seattle, Washington, Suzy, and Marge, founders of Seattle Midwifery School and Seattle Home Maternity. They were so warm and welcoming when I came for my appointments.

On at least one occasion, they fixed me a cup of hot tea and gave a slice of onion potato bread. This was such a hospitable and lovely thing that it has long stayed in my memory even though it was 30 years ago. After trying for years to recreate that bread and I finally have something I think resembles that wonderful bread. Below I want to share that recipe with you.

Onion Potato Bread
Onion Potato Bread

Using my Charlie starter found here:  http://www.redaredding.com/making-sourdough-starter/

Potato Onion Herb Bread

Charlie starter 1 cup

1/4 cup sugar

1/2 cup of vegetable oil

1 ½ teaspoon salt

1 ½ cups of warm water

6 cups of flour  2 whole wheat, 4 all-purpose unbleached

1 cup potato flakes

1/2 teaspoon black pepper

1/2 teaspoon onion powder

1/2 thyme powder

1 teaspoon Italian seasoning

1 cup of finely chopped onions

Mix the first 5 ingredients in a large bowl and as you start to add the flour mix in the herbs and seasonings. Add the chopped onions last. On a floured surface knead your dough a bit until it is not sticky and it feels springy.  Shape into two loaves. I like round ones even though they do not rise high. Let them rise on an oiled baking sheet or loaf pan, oil the tops of the dough.

The rising will take several hours. Possibly 3-4+ hours it can vary. Your dough will not completely double. You might want to let it rise in your oven or on your stovetop free from drafts. I leave mine uncovered. Bake 350° for 30-35 minutes and test for doneness. I will be honest I have baked for so long I can smell when most things are about done. I still set the timer and check on it after about 30 minutes. You can also use the thermometer. When your bread is done it will be golden brown and reach 190° in the center. Thumping it will produce a sort of hollow sound. This makes two round loaves.

This bread takes a while but it is so worth waiting for!

Thanks for reading my story!

Posted on

Onion cubes

We were getting some veggies prepped for the next few days since we eat a lot of veggies. This is just a hint to have chopped onions, recipe ready. I have bought the frozen prechopped onions and peppers when I was in a hurry but they are a bit pricey. I chopped up one onion today and put a little water in the bottom of an ice cube tray and then filled each section with chopped onions. I froze them and then placed them in a storage bag. I can now take out one or two cubes or however many are needed for soups, stir fry, chili, etc.  Let me know what you think!

Posted on

Rice Noodle Bowl

I really wanted some type of Asian influenced food tonight. I haven’t cooked a lot of Asian food but I love to eat it! I had several things to create a dish with, on hand. This is what I created.

Rice Noodle Bowl

4 cloves of garlic

2 teaspoons of ginger minced

1 purple onion chopped

1 lime – zested and juiced

2  pounds of cabbage slaw mix

4 chicken breasts (I will add 1-2 more next time) cooked and cubed

1 cup of chopped broccoli (I had frozen so I steamed it a bit and added it when I added the chicken) Raw could be chopped and sauteed with the onions.

gluten free soy sauce

2 teaspoons of sesame oil

Rice noodles  8 oz. box ( I used Annie Chun’s Maifun Rice Noodles) The box says 4 servings but for me, it was easily 6-8 servings of noodles.

Cilantro a small handful

Bake or fry your chicken breasts. Cube the chicken. Start your water to boil. Saute´ the garlic and onions in the sesame oil and then add the cabbage and lime zest and juice and cook this until it is soft. If it is too dry add a couple of Tablespoons of the chicken broth from cooking the chicken.  Add the chicken.  Cook the rice noodles 1-2 minutes. Mix it all together in a large bowl and add the cilantro and soy sauce to taste. 6-8 Servings. Enjoy!

 

Posted on

Skillet Pizza Crusts

Skillet Pizza Crusts

In the early 1990’s I started making skillet pizza crusts. They became a favorite and a part of my “once a month cooking” recipes. This is a nice thing to do with a group or your family because you can talk and visit as you work together to chop the veggies or just make your own pizza. When I am ready to assemble I preheat the oven, chop some veggies, set out a jar of pizza or pasta sauce, and set out the pepperoni and cheese. You CAN make them all yourself if you wish but it is more fun to let each person make their own. Call the group in a few at a time to assemble their pizza just the way they like it.  If you have a large group you may want to use parchment paper on your baking sheet and write each person’s name on it so that their pizzas do not get mixed up. My baking sheets hold 4 on each one. I can usually bake on both racks. They each take 10-15 minutes to bake. I bake them until the cheese is melted.

Here is my recipe for Skillet Pizza Crusts. I usually get 10 individual crusts from each recipe.

3 packages or Tablespoons of yeast

1 teaspoon of sugar

3/4 cup of water (105°-115°)

3 cups all-purpose flour ( I like to use a mixture of wheat and white)

1 teaspoon of salt

1/2 cup of additional water

2 Tablespoons oil

cooking spray

Combine the first 3 ingredients in a 2 cup measuring cup; let stand 5 minutes. Combine the yeast mixture, flour, and next 3 ingredients in a large bowl, stirring until well blended. Turn dough out onto a floured surface and knead 5 minutes. Place in an oiled bowl and turn your dough to grease the top. Cover and let rise until doubled in size. Punch down and knead lightly. Divide your dough into small pieces. I usually just pinch off a small blob of dough (my grandma used to “pinch” biscuits as she called it). I roll these out one at a time and use a small saucer as a pattern to cut around. This will make the crusts a bit more uniform. They will still change shape a bit but no problem they taste great. I cook them on the stove in my iron skillet medium heat, 1-2 minutes on each side. When they slightly start to brown I flip them and cook the other side.  Cool on wire racks and then either freeze them or use them.

To assemble pizzas:

Preheat oven 350 °. Put the crusts on a baking sheet. Spread each crust with sauce. Put on toppings and sprinkle with cheese. Bake in the oven until hot and bubbly, usually 10-15 minutes.

Some of our favorite toppings:

Artichokes – canned, chopped

Green onions chopped

Mushrooms fresh or canned

Spinach fresh is best

Bell peppers – we especially like the colored ones

Pepperoni

Mozzarella cheese

You may wish to make your pizza a Hawaiian, veggie, or sausage or whatever your favorite may be.

If you have leftover crusts freeze them. They are great to use for tostadas, or just with melted cheese. Either way, they are economical to make and a lot of fun and they disappear rather quickly!

Let me know if you have any questions! Happy Cooking!

Posted on

Eggroll in a Bowl

My daughter-in-law Rachel has an adventurous spirit. She is a fitness coach, scuba diver, and she and her husband are building their own floating house! She loves to cook and is always searching and finding great recipes to cook and share.  Rachel recently shared with me how she makes Eggroll in a Bowl. This is a fast, 30 minutes or less, easy, healthy, and delicious recipe! I love Asian food and decided to try my hand at this too!

Eggroll in a Bowl

2  – 1 lb. packages raw cabbage slaw mix

1/2 bunch of green onions thinly sliced

2 Tablespoons fresh ginger or dehydrated ginger

2 lbs. of turkey sausage

8 cloves of garlic minced

2 Tablespoons of soy sauce (wheat free)

2 Tablespoons sesame oil

Balsamic vinegar (if desired)

Parmesan (if desired)

Cook the turkey sausage. Drain the turkey. While it is cooking mince your garlic and ginger and slice your onions. Heat your sesame oil in your skillet and cook your garlic, ginger, and onions 1-2 minutes add your cabbage and cook until it is wilted. Add your turkey to the rest and season with your soy sauce and a little balsamic vinegar if desired. Enjoy! This is how I make mine. Rachel tops hers with parmesan. This is making a regular appearance on my menu!

Let me know what you think!

Happy Cooking!

If you would like to know more about my sweet daughter-in-law Rachel Redding and her fitness coaching then check out www.purefitnessredd.homesteadcloud.com

“I believe in being healthy mentally, spiritually, and physically because when you focus on total body wellness you become the best and strongest YOU that you can be!” Rachel

 

 

Posted on

Making Sourdough Starter, Charlie is his name!

Welcome to the adventure of sourdough baking!

I would like to say from the start that this is not one of my quick fifteen minute recipes but one I enjoy tremendously and puts me in touch with roots.

Several years ago my family spent an amazing weekend in Hacker Valley, West Virginia with an amazing lady we call Nanny Pugh. She is a gracious hostess and I learned so much from spending that weekend with her on her farm way out in the hills of West Virginia. While there she made some wonderful bread for us as well as a lot of fresh food from her garden! She taught me to make “Charlie” and how to feed him and make bread with him. I am going to share that recipe with you today. First I will share the starter recipe and then a scrumptious bread recipe.

Charlie Sourdough Starter

To make your starter…

3 packages of yeast or 3 Tablespoons

1/2 cup warm water 105°-115°

1 cup warm water

2/3 cup sugar

3 Tablespoons of instant potato flakes

Dissolve yeast in 1/2 cup of warm water (105°-115°)  and then “feed” it with 1 cup of warm water, 2/3 cup sugar, and 3 Tablespoons of potato flakes

Let this mixture set out all day then refrigerate it for 2-5 days. Take it out and feed it again with the same ingredients: warm water, 2/3 cup sugar, and 3 Tablespoons of potato flakes. Let it set out all day or all night. Now remove 1 cup of the starter and maker your first Charlie bread or shape it into rolls.

Charlie Bread Recipe

1 cup of Charlie starter

1/4 cup sugar

1/2 cup vegetable oil

1 ½ teaspoons salt

1 ½ cups warm water

6 cups flour

So take your starter and mix it with the sugar, oil, salt and warm water and then I add 6 cups of flour ( I usually use 4 cups unbleached and 2 cups whole wheat). Mix well and then pour the mixture into a greased bowl and don’t forget to oil the top of the dough or it will be a bit tough (don’t ask how I know this) and let it set out all night covered with a clean cloth. Divide the dough into two parts and knead it a bit, maybe 10 times at most, on a floured surface. Put each part into a greased pan. I like to shape some of mine into round loaves and some regular loaves. Brush lightly with oil and let rise on the counter top uncovered (or lightly covered with plastic wrap if you must) for 7-8 hours (mine doesn’t always take that long) or until it has risen and ready to bake. Bake 325° for 45 minutes. Remove from the oven and brush with butter. Within 10 minutes remove the bread from the pan to prevent sweating. Place on a cooling rack.

Helpful hints:

Let Charlie breathe. Keep him in a plastic bowl with holes punched in the lid or covered with plastic wrap with holes. Do not put anything on top of it or Charlie will die.

Do not stir with a metal spoon. Use wood or plastic.

If your starter gets too full or you want to share, pour out 1 cup of Charlie into another plastic bowl. Feed both Charlies on the same day and pass one on to your friend. At least 1 to 2 cups of Charlie must be kept in order to keep him alive.

Bread can be baked any day as long as 1 cup of Charlie has been allowed to set at room temperature for 8 hours before mixing.

To see my original article I wrote about my visit to Hacker Valley, West Virginia visit my reddingmountain.com blog

April 17, 2017 UPDATE: I cheated and this is the result! On Sunday morning early I wanted to make some rolls. I decided to take “Charlie” from the fridge and feed him.  I then took one cup full of Charlie and mixed up rolls and shaped them. I put them in the pan and let them rise while I was at church. When I came home I could tell they were ready to bake so I baked them and they were great! So if you need to speed up the process this might work for you!

Posted on

Tacos for a Crowd

When my kids call and tell me that they are bringing 20 friends over for dinner (or for the weekend) this is what I make! I have two very fast meals I could cook. Today,  I will share one of them.

Tacos, Taco Salad, or Taco Bar is the fasted thing I can make to satisfy a hungry crowd and leave me with energy enough to visit with my company. One of the things I like about making a taco bar is that everyone can make their own plates. If they are vegetarian or meat eaters, if they are dairy or gluten-free they can all eat.

I brown the ground beef at least 5 lbs and/or start chicken breasts baking in the oven to be shredded and seasoned with taco seasoning or some herbs from your cabinet (chili powder, paprika, cumin, oregano, onion powder, garlic powder, salt and pepper and red pepper flakes if you like it hot!) The beef takes me about 15 minutes to get it all browned, drained, and seasoned. The chicken breasts usually take 20 minutes to cook and then I either cut them up or put them through my food processor.

1 to 2 heads of Romaine lettuce ( I like it best, probably because it is greener) or bagged Romaine

A large jug of salsa, if we don’t have homemade in the fridge or two regular jars

Sour Cream at least 24 oz.

2 cans of black olives sliced if not presliced or diced

2 cans of pinto beans or black beans, drained if you do not have homemade beans on hand

One or two bunches of  green onions or any onions chopped in the food processor or chopper

A few tomatoes chopped, 2-4

A large bag of shredded cheese 2-4 lbs.

A couple of bags of tortilla chips, taco shells, or soft tortillas or a combination

If I am in a hurry the only thing I really have to cook is the meat. While the meat is cooking I open the other items and set up the bar. Giant bowls of chips, cheese, lettuce, and smaller bowls of sour cream, tomatoes, onions, and olives.

You may not need tacos for a crowd but hopefully, some of these suggestions will help you get dinner on the table fast whether you are feeding a crowd or just your family.

Now for my tips and shortcuts:

Buy bulk ground beef when it is on sale. Brown and season your ground beef and put it in freezer baggies in 3-4 cup packages. Then it is ready for making quick dinners during the week or for surprises.

Buy large bags of shredded cheese (at great prices of course) and divide it into freezer bags. I do bags with 2 cups each and freeze them.

Make your own taco seasonings. You have more control over what is in your food as well as saving money.

 

Posted on

Sour Cherry Nutella Mousse

Sour Cherry Nutella Mousse

This is a quick and easy dessert! Sour Cherry Nutella Mousse can be mixed up and ready to eat in 10 minutes.

Sour Cherry Nutella Mousse

16 ounces whipped topping

1  small jar of Nutella (13 oz. jar)

14-15 ounces of unsweetened red tart cherries, drained

Mix the three ingredients in a large bowl and refrigerate for at least 10 minutes. Remove from the fridge and serve in dessert dishes or teacups if you wish.

Keep refrigerated until ready to serve.

This recipe makes 8-10 very rich servings!

 

Posted on

Gluten-free Cornbread

This cornbread is soft and tasty!

Gluten-free Cornbread

1 cup of corn meal

1 cup of Pamela’s gluten-free biscuit and scone mix ( I have also used Bob’s Red Mill Gluten-free baking mix)

1 teaspoon salt

1 Tablespoon baking powder

2 eggs

2 Tablespoons cooking oil

1 ¼ cups of milk

Preheat oven to 425°F. Mix the dry ingredients together first and then top it with the eggs, milk, and oil and stir it together until blended. Don’t overmix. Pour into a hot oiled iron skillet or an oiled 8-inch square baking pan and bake for 20-25 minutes until done. Makes about 9 large servings.