Who’s The Moosiest Moose We Know?

by HEAB on January 23, 2011

CD, Summer, and I hosted a lovely little dinner party tonight. The table was set…


Our friends arrived, and we sat down to a delicious meal.

Dinner Party.jpg

From left to right: Summer (hiding in her carrier), CD, Whitney, Nick, Brianne, Dan, and my new bowl, a gift from reader Carolyn. :)

We dined on salad, lentil stew, and cornbread.


Lentil stew courtesy of Kristin, and cornbread courtesy of Polly.

Our friend Kristin brought us this lentil stew for dinner the week after Summer was born, and CD and I have been talking about it ever since. So, I asked Kristin for the recipe, and we made it for our friends tonight. Thanks so much Kristin – it was a hit!


2 onions

4 to 5 carrots

4 stalks celery

2 small white potatoes

2 TBSP Butter

3 chicken breasts

5 strips cooked bacon

1 package andouille chicken sausage (Trader Joe’s brand. Comes with 4 sausages)

2 packages Trader Joe’s steamed lentils

chicken broth

Salt and pepper


Chop and saute vegetables in a large pot with butter until tender.

Chop chicken, sausage and bacon into bite-sized pieces and add to pot.

Add chicken broth – enough to cover veggies and meat. Cover pot and simmer over low heat for 45 minutes.

Add lentils and cook another 15 minutes.

Use an immersion blender, food processor, or blender to puree soup just a little bit, enough to shred chicken, but not so much that you turn everything to mush – leave some texture.

Salt and pepper to taste.

Then came dessert…


I made a vanilla almond flour cake inspired by the Very Vanilla Cupcake recipe from The Almond Flour Cookbook.


2 large eggs, separated

1/4 cup coconut oil

1/2 cup maple syrup

1 TBSP vanilla extract

1 TBSP apple cider vinegar

2 & 1/2 cups blanched almond flour

1/2 tsp sea salt

1/2 tsp baking soda


Preheat oven to 350℉. Grease round cake pan.

In a large bowl, whisk the eggs yolks until pale yellow with a handheld mixer, then whisk in coconut oil, maple syrup, vanilla, and vinegar. In a medium bowl, whisk the eggs whites to stiff peaks with a hand held mixer. Gently fold the egg whites into the yolk mixtures.

In a separate bowl, combine the almond flour, salt, and baking soda, then gently fold into the egg mixture. Spoon the batter into cake pan.

Bake for 20-30 min, until the top of the cake is golden brown or a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 30 minutes; the center will sink just a bit – that is normal.

I frosted the cake with Sarena’s 7-Minute Icing, using 1 tsp vanilla extract in place of the vanilla stevia drops. Amazing recipe Sarena. AMAZING! Alongside our cake, we enjoyed some homemade vanilla coconut milk ice-cream.


Who knew making your own coconut milk ice-cream was so easy? I will never spend $6 on a pint of that stuff again! The cake turned out perfect – dense, but very moist (sorry, but it was), and I will definitely be making it again along with Sarena’s icing.

What a fun night with great food and friends. I love hosting dinner get-togethers.

Some exciting news to share from around the blogosphere…

To all my carob lovin’ friends, It’s carob weekend over at The District Chocoholic, and I have no doubt that Victoria will wow us with some of her carob creations. I can’t wait to see what she comes up with!

Also, for all you Academy Awards fans out there, Abby is hosting a Virtual Oscars Extravaganza Cook-Off. I can’t wait – I love watching the Oscars!

Time for me to get to bed. Night. :)

P.S. Anyone get my post title reference?