Ruth's Blog

Artisan Parmesan Bread (Knead-Free)



By Ruth Lahmayer Chipps, MS, RDN, CD

My husband Jeremy said this is the best bread he’s ever had.  It’s incredibly easy to make. The beauty of this technique is that you never have to touch the dough and get sticky hands. It’s as easy as stir it and forget it! The outcome is truly rustic/European style bread with crusty outside and moist sour-dough texture inside. Additionally, baking your own artisan breads is economical and your guests will be wowed with the aroma. Experiment with different variations and enjoy!

Once you have the technique down, try substituting 1/3 of the flour for whole wheat flour and adding walnuts, dried cranberries, ground cardamom and cinnamon.  Another variation is to add Kalamata olives and garlic chunks (dried) along with the cheese. You can also toss in ground flaxseed, rolled oats and a few sesame seeds for part of the flour. Recently, I’ve baked the bread in our AGA TC-3 which resulted in an amazing loaf! Learn more at

Experiment and enjoy!

Artisan Parmesan Bread (Knead-Free)

3 c. bread flour
¾ t. yeast
1 ¼ t. salt
1/4 t. black ground pepper
½ c. Parmesan cheese, chopped in small chunks (1/4 inch)
1 5/8 c. water (more or less)
Cornmeal or wheat bran as needed

1. In a large glass or ceramic bowl, combine flour, yeast, salt and pepper. Add cheese and use non-stick rubber spatula to stir together. Gradually add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. You may need more or less water depending on type of flour. Spread oil lightly along sides of bowl to prevent sticking and cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles and almost doubles in bulk. Lightly release the dough from the edges of the bowl using the non-stick spatula and form it roughly into a loaf. Cover the bowl again with plastic wrap and allow to rest and rise again for about 2 hours.

4. At least a half-hour before dough is ready, put a 6- to 8-quart heavy covered pot (Dutch oven, cast iron, enamel, Pyrex or ceramic) in oven as it heats to 450 degrees. When dough is ready, carefully remove pot from oven. (I use oven gloves…be careful pot is VERY hot). Use the spatula to gently loosen the dough from edges of the bowl and turn dough over into the hot pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Sprinkle with cornmeal or bran if desired. Use pot holders to cover with the lid (it’s hot!) and bake 30 minutes, then remove lid and bake another 15 minutes, or until loaf is beautifully browned. Cool on a rack.  Variation note: when using whole wheat flour, you may not need the last 15 minutes of baking. Tap on the top of the loaf to be sure it is golden brown (not dark brown) and firm. The bread will have a sourdough texture and consistency.

Note: It’s important to be very careful with removing the pot and the lid!—it is extremely hot. I always use heat-resistant oven gloves.

Yield: One 1½-pound loaf.

Serve immediately or slice loaf and keep in freezer. Pull out by slice as needed and toast.

Summer Garden Celebration – Mexican Inspired Recipes

Mexican Chicken SaladIt’s peak season and these recipes are the perfect way to enjoy your farmers market finds or garden harvests:

Tomato Gazpacho

Mexican Chicken Salad

Black Bean Veggie Quessadilla Casserole

Lemon Blueberry Zucchini Cake


See the post at Kitchen Icons

Ruth Lahmayer Chipps featured in AGA Marvel Blog

preparing food

My AGA Home Blog explores the topic of preserving nutrients by choosing the right cooking method.  Ruth Lahmayer Chipps, AGA owner is featured in the article.

Read it here:

Another post featuring health AGA meals and recipes is here.


Living Healthy Kitchen adds more luxury products available to chefs & home-cooks

Kitchen Icons - Coming Soon

 Thanks to the following vendors for joining our list of exclusive products that we now distribute.

Contact us at 507-895-2785  for more information on how to obtain these iconic products.


Maroon Heritage

HeartlandAmerican Range

                              Marvel Refrigeration                  hwindowlogoR           LHK.logo.with.pots                          Signal Systems                 randys-logo                                               logo PrestigeAGA Legacy


Make your project iconic~with our new services & products:

Kitchen Icons

Check out the Kitchen Icons Website at

americanRange-1_470x500  Bertrazonni heartland-4  aga-01


New “Living” Roof for Earth Berm Offices/Home

Earth Berm Sheltered Home-- New Earth Roof Over Head!

New Rubber Roof for Earth Sheltered Offices/Home Coming:
Roof-Top Exterior Kitchen and Roof-Top Garden!

View the full photo case study featuring Interstate Roofing and Firestone Building Products.

Learn more about the entire kitchen project at:

Check out the blog about our AGA Total Control Range– Jewel of the kitchen  (Directly under the roof-top garden–built by Affordable Green Dreams).

Ruth & Jeremy Chipps

Ruth’s article in St. Paul Pioneer Press–Elkhart Lake, Wis.

Osthoff Resort in Elkhart Lake, Wis.

Osthoff Resort in Elkhart Lake, Wis.

Elkhart Lake Wisconsin is an amazing destination location.

Read the recent article published in the St. Paul Pioneer Press

It’s all about the opportunities for great food, tropical blue lakes, hiking, biking, fishing, golfing and fun at a world-famous four mile race track called Road America.

And if you are a race fan or just like thrilling action-drama movies, get ready for the upcoming epic called Rush. It’s a Ron Howard film destined to be one of the best new films this year.

Road America


Living Healthy Kitchen Featured on AGA Blog in England!

AGA Total Control supports healthy eating message in the US





Ruth & Jeremy Chipps

Kitchen Project. More updates here:

Chefs go wild about the new AGA Total Control Range and we are thrilled to have one.

For more about AGA Marvel and this impressive range that can execute ten different cooking methods at one time, visit:

Contact Jeremy for more information about AGA Marvel and Professional-style appliances for the home.

email:  Phone: 608-317-5700


Living Healthy Kitchen Renovation Design STAR Challenge!

Lahmayer  & Associates proudly announces:

LIVING HEALTHY KITCHEN BLOG — A unique kitchen renovation project with step by step highlights (living healthy theme). 

CHECK OUT THE DETAILS at the website:

View the Video Blogs here.

The Challenge: Fourteen Senior Designers from Western Technical College — located in La Crosse Wisconsin — innovated their vision of transforming an original kitchen in an earth–bermed home. Their task: Design an old–world theme balanced with modern culinary features.

Top winning designers will be featured in the upcoming posts.

  • AGA Marvel–Selected as top luxury appliance brand for the winning design
  • Other chosen vendors include Westwood Kitchens Custom Cabinetry, Neillsville, WI, Architectural Antiques – Minneapolis, MN, Vatland Custom Carpentry-Caledonia, MN and more.
  • Flooring (Dining, Kitchen, bathroom, hallway): New Mediterranea brand porcelain glazed tiles (Sandlewood – Driftwood) were purchased from ReStore Habitat and will help fund a new furnace for a Habitat for Humanity house being built in Mauston, WI.
  • Stay tuned for Video Blogs and more fun updates as the project progresses.


Healthy School Meals Get Moving!

Ruthfood Blog by Ruth L. Chipps, MS, RD

Coming soon…new standards for school meals will mean adjustments in menu requirements for the first time in more than fifteen years and are designed to improve the health and nutrition for nearly 32 million children that participate in school meal programs. The changes are part of the Healthy, Hunger-Free Kids Act, championed by the First Lady as part of her Let’s Move! Campaign and signed into law by President Obama.
Some of the key changes include:
· Ensuring students are offered both fruits and vegetables every day of the week;
· Substantially increasing offerings of whole grain-rich foods;
· Offering only fat-free or low-fat milk varieties;
· Limiting calories based on the age of children being served to ensure proper portion size;
· Increasing the focus on reducing the amounts of saturated fat, trans fats and sodium.
Last Spring, I had the opportunity to present to a number of classes at St. Mary’s School in Caledonia, MN (photos above). They were a super audience and responded well to my healthy snack attack presentation. The kids even chanted with me during my snack attach wrap and roll song (see below). Here’s what I prepared for them:
WRAP & ROLL-Recipe: Spread peanut butter down the middle of a soft tortilla, sprinkle with trail mix and thin sliced apples, banana or other fruit. Fold it inward on each edge (WRAP) and ROLL the tortilla toward you, hiding the goodies inside! Mmmmunch and enjoy! Other wrap & roll options include veggie wrap ingredients – using hummus or light cream cheese, cottage cheese or other tasty options. Utilizing whole grain tortilla wraps helps meet the goal of increased fiber intake.
Snack Wrap Rap Song/Chant: American Snack Idol
*Percussion sound:
Make a snack wrap
with a tortilla flat
Healthy eating is where it’s at!
Peanut butter spread along one side
Sprinkle favorite fruits & nuts inside
Fold it inward on each edge
Roll it up and I will pledge
To make each snack a healthy one
Eating right is SUPER FUN!
Here’s a message I received from the program Coordinator: “Ruth took the time to meet with us and determine how her expertise could fit our needs.  Her creativity in the development and presentation of healthy snacks was remarkable.  She has the ability to keep children engaged and wanting to learn more.”  -Jesie Melde, BS, CLS, Health Educator
Thanks Jesie and thank you to the students in Caledonia for making a commitment to healthy eating!
To your health,

Squash–in the Spotlight

RUTHFOOD BLOG by Ruth Lahmayer Chipps, MS, RD

If you’re fortunate to have received a harvest of squash from your garden or the local farmer’s market, here’s a tasty soup recipe that can be made with any variety. Butternut is a favorite, with its light creamy tan exterior color, characteristic hourglass shape and rich golden-orange interior. Another variety to enjoy is the decorative sweet dumpling squash which looks like a mini multi-colored pumpkin.

Consider prepping the squash by cutting into eight chunks, remove the seeds and roast the pieces at 375 degrees for about 45 minutes with a sprinkle of salt & pepper and a drizzle of olive oil. Another option is to pierce the whole squash in a few places with a knife and bake whole until a fork is easily inserted. Cut and remove the seeds after it is cooled. Leftover pieces can be refrigerated and used another day in this tasty soup:

Super Squash Soup

2 tbsp. olive oil
1 ½ t. fresh minced garlic
¾ c onion, chopped
¼ c. red pepper, chopped
¼ c. green pepper, chopped
2 tsp cumin (more if you like it)
¼ t. white pepper
2 (14 oz .) cans low sodium chicken broth (or homemade – if you have it)
2 c. cooked or frozen/thawed squash (butternut, sweet dumpling, or other variety)
¼ c. half & half (optional) – could substitute milk.
Hot pepper sauce to taste.

Heat stock pan; add olive oil and lightly saute garlic, onion, red and green pepper. Add remaining ingredients (except half and half) and heat. You’re the cook – adjust seasonings as needed. Just before serving add the optional half & half and heat to serving temperature (do not boil.) Sprinkle the desired amount of hot pepper sauce.

Serve with sliced seasonal fresh local apples.

To your health,


Creative Commons LicenseThis blog by Lahmayer & Associates, Ltd. is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License. Feel free to share, copy, distribute, display and transmit this work as long as you attribute the authorship to Ruth Lahmayer Chipps, link back to this webpage and avoid altering or building upon this work. (For non-commercial purposes only).

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