#AIP #glutenfree #lowcarb #dairyfree

My husband and I had planned to spend a good part of today working outside, clearing a path through some woods on our farm, and I realized that we would need something ready to eat when we came in all tired and cold from the work.

I put a lamb shoulder in the oven to brown, before adding vegetables to it,  and while it was browning, I decided we needed a soup to go with the roast.

I had a stalk of celery that really needed to be used.  Somewhere in the back of my mind came the idea for Cream of Celery Soup.   I thought it would be a lovely way to start a meal, especially after working outside, in the cold,  all day.

I ended up with a delighfully  creamy soup that is very flavorful with just a few ingerdients used. It was the perfect start to our Lamb Roast dinner.  I was surprised by the brown color of the soup. For some reason, I thought it would be more green but I think the beef broth made it brown in color. It’s good no matter the color.


This recipe makes several servings. I had at least 2 quarts of soup leftover. It will freeze if that is more soup than can be used at one time.  It also will reheat beautifully and no doubt, be better the next day.

One whole stalk of celery, chopped

One large onion, chopped

12oz bag of frozen cauliflower

1 quart of beef bone broth

1/2 quart water

salt to taste

Beef fat or other fat for browning the vegetables.

Heat the fat or oil in the soup pot.

Place the chopped celery and onion into the soup pot.

Cook the vegetables, in the fat or oil, until they get start to get soft.

Add in the frozen cauliflower.

Continue to cook the vegetables until they start to brown a little bit.


Add the bone broth and water. Let the soup simmer until all the vegetables are cooked. This only took about 15 minutes.

Process the soup in a blender until it is creamy. This will have to be done in batches. I poured each batch into a large bowl until all the soup was processed.  Since celery is stringy, the soup does need to be strained to get all the tiny stringy bits out of it.

Place a strainer over the soup pot, and pour the soup, through the strainer,  back into the pot.

Reheat and serve this incredible creamy bit of goodness.

Cooking with Love in My Nonesuch Kitchen,


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The Nonesuch Gnome is amazed by how much goes into the compost bucket after fixing a meal from scratch.  I am too!





#AIP #Gluten free  #Low carb

I love a good crunchy and tangy  Cole Slaw, especially in the winter . It just goes really well with slow cooked meats and stews that are very rich in flavor, especially beef and lamb dishes.  I have found that Red cabbage is great in a salad when it has time to marinate in the oil and vinegar dressing.  It soaks up the flavor of the dressing without getting soft or mushy.  The same can be said for carrots and Asian pears.  So, I combined all those ingredients with onion and Napa cabbage and came up with a salad that was refreshing, full of good texture and made terrefic leftovers.  The longer it sits, the more blended the flavors become.  I love having it leftover to use as a side dish for a quick meal.

This recipe is just a recommendation. The amounts, of each ingredient, can be varied according to taste.


NOTE:  I hand slice and grate all of the vegetables but you could make this using a Food Processor.  I just find it quicker to do it all by hand and I like working with the food by hand.

6 servings

Mix together:

2 cups of thinly sliced Red Cabbage

2 cups thinly sliced Napa Cabbage or Green Cabbage

1 cup grated carrots – grated on the large grate size

1 large thinly sliced Asian Pear

1/4 cup thinly sliced onion

1 tsp sea salt

About 1/2 tsp dried Basil


1/4 cup organic Apple Cider Vinegar

1/2 cup Olive Oil

Measure the Apple Cider Vinegar into a small bowl or measuring cup.  Whisk the oil and vinegar together by slowly pouring the oil into the vinegar while whisking it the whole time.  The two ingredients should meld together into a dressing.

Pour over the salad ingredients and toss everything together until all the vegetables are coated with the dressing.

A beautiful and delicious salad!


This salad can be made several hours ahead of serving time.  If it has been refrigerated, let it sit at room temperature, for a while before serving, to give the olive oil time to become liquid again.

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I love to start dinner with a soup, especially in cold weather. I also love Borscht but I can’t eat tomatoes right now, so, I decided to try a simpler version of my borscht recipe.

This beet soup is super easy and very delicious.  Since my garden beets are long gone,  I have discovered canned beets. They are plain beets with only salt added.  They are very good and, since they are already cooked,  much simpler to use than fresh beets.  That means they also save a lot of time in the kitchen, without sacrificing flavor.  I’ve been making this soup on a regular basis.

Only a few amazing ingredients are needed; the vegetables, plus some beef bone broth and Apple Cider Vinegar.



About 6 one cup servings

Slice one large onion. Sautee it in lard or coconut oil or a combination, until it is soft and carmelized. This will give the soup extra depth of flavor.

While the onion is cooking, peel and grate one large carrot. I hand grate it on the large side of the grater.

Add the carrot to one quart of Beef Bone Broth.

Let simmer while the onion cooks.

Place the cooked onion into the broth and carrot mixture.

If the beets are sliced, I cut down through them, while they are still in the can. I prefer smaller pieces of beet in my soup.

Add the beets, water and all, to the carrots and broth.

Add 1/4 cup of Organic Apple Cider Vinegar and 1 tsp salt, unless the broth is already salted. 

Note: The amount of vinegar and salt can be more or less depending on taste.

Note: You can use chicken broth for a lighter taste version.

Let the soup heat through and serve.

It is amazingly delicious and gets better when left over.

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Coming next:  Winter Slaw






The weather has been very warm around here in central Kentucky and that means, that I had to get the various gardens, that are all around here on the farm, cleaned up so I can see the thousands of daffodils that are trying to bloom.  Knowing that I only had a couple of hours to work before dinner,  I put a pork  and kraut dish into the oven and let it cook while I worked outside.

I pre-heated the oven to 375 degrees while I put, into a large iron skillet:

Four bone-in rib cut pork chops

The following items were put on top of the chops, in the order listed:

one, large granny smith apple, sliced.

one large onion, sliced

one quart of my homemade sauerkraut

I put a lid onto of it all and put it into the hot oven.

I let it all cook, for about 2 hours while I was working outside.

When it was time to serve dinner, we heated up some leftover beet soup and fixed some Brussels Sprouts.

We filled our plates and went outside to have dinner on the backporch and admire the flowers while we ate.

The best part are the leftover chops and kraut. They will be even better tomorrow.

So easy, simple and delicious.

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I recently made up a batch of hamburgers that had a lot of vegetables in them. I was thinking of them as little meatloafs . My husband told me he really loved these “veggie” burgers. I said that’s a rather odd name for something made out of beef but he insisted that with all the vegetables that are in them, they must be Veggie Burgers. 

No matter what you call them, they are delicious, especially served with some crushed avocado, lettuce and grated carrot. We really love them for a light evening meal or for breakfast with some breakfast porridge.

Out of 2 lbs of hamburger, we ended up with eight nice size burgers.  It’s easy to cook up the whole recipe and freeze the cooked burgers for a quick meal later on.

In addition to the veggies, I’ve added in Cassava flour as a binder.


2 lbs of hamburger

1/2 cup finely grated carrots

1/4 cup minced onion

2 tsp minced garlic

1 tsp Herbs Provence ( I buy them already mixed together.) If you can’t find Herbs Provence then use a mix of basil, thyme, oregano and parsley.

1 tsp sea salt

A splash of coconut aminos ( I used BIG TREE FARMS Organic COCO Aminos)

1/4 cup Cassava flour

In a large  bowl, hand mix all of the ingredients together. Once they are all thoroughly mixed together, form into 8 or more patties.

Heat a skillet, add just enough fat to cover the bottom and place as many burgers as will fit comfortably in the skillet.

Keep the heat setting at medium or even a little lower. These burgers have a tendency to get really brown as they cook. It takes a little bit less  time to finish them than to cook a plain hamburger.


This recipe also works great with ground turkey and ground pork.

When I use ground turkey, I coat the patties with Cassava flour, in addition to  mixing it into the meat. It keeps the meat moist and easy to fry up in the skillet.

The vegetable can be varied to suit your own tastes as well as the spices.  If you are doing AIP, just remember to keep the vegetables consistent with the diet, so no tomatoes, peppers or potatoes.

These could also be baked in the oven or even a toaster oven, just like little meat loafs.

Hope y’all enjoy these “Veggie” Burgers.

Cooking with Love in my Nonesuch Kitchen,

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I’ve been doing a lot of experimenting, trying to come up with something that resembles a real biscuit.  I think I’ve finally done it.  These biscuits smell like biscuits and taste as close to the real thing as I can get.  While they are not as flaky as wheat flour biscuits, they are deliciously tender.  They are also easy to mix up.


Makes 12  2 1/2″ biscuits

Preheat oven to 425 degrees.

Mix together:

1 cup Cassava flour ( I used Anthony’s Cassava Flour that got from Amazon)

1/2 cup Tiger Nut flour

3 tsp gluten free baking powder

1/2 tsp baking soda

Cut in:

2/3 cup of lard at room temperature. My lard was pretty soft at room temperature.  I used two forks to mix it into the flour mixture.  Only mix it in until the flour mixture looks evenly grainy. It should not have any large lumps.

Add in:

2 tsp. Raw Apple Cider Vinegar mixed with 1/2 cup of water.

Mix until a soft dough forms.  If the dough seems too dry, slowly add in more water until a pliable dough is achieved.

Form the dough into a ball.  Pat it out on a board sprinkled with cassava flour.  I left the dough about 1/2″ thick.


Cut out rounds using a glass or biscuit cutter. I used a glass that was 2 1/2″ in diameter. Place biscuits on a greased sheet.

Put into  the hot, preheated oven and bake for 20 minutes. I checked for doneness at 15 minutes, just to be on the safe side.

Biscuits are done when they are firm to the touch and nicely browned.

I love them with the No Flour Sausage Gravy(https://ksrquilter.blog/2017/01/19/no-flour-sausage-gravy-2/) and fried ground pork on top of them. img_9525


They are also delicious sliced and heated up in bacon grease in a skillet. YUM!


Cooking with Love in MY Nonesuch Kitchen,


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