Auntie Cathy’s 5 Minute Chocolate Cake

This recipe is HIGHLY dangerous for a chocoholic, but in case you have a craving that needs to be filled quickly, here’s my Auntie Cathy’s 5 minute chocolate cake!

5 minute chocolate mug cake (given to me by my Auntie Catherine)

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract; mix again. Pour into your favorite mug and place in the microwave; cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate, if desired. EAT!

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Kalamata Olive Hummus with Whole Wheat Baked Pita Chips

This is a recipe I concocted in college. I like to use olive oil in my hummus, as it’s cheaper and tastier than tahini (I’m not a huge fan of sesame seeds). You’re welcome to choose whichever suits your ‘buds the best.

Get creative with what you add to your hummus. Roasted bell peppers, sun dried tomatoes, and artichokes are all fantastic add-ons that I’ve tried. Bring this great dish to a party, and it will definitely beat out the ho-hum vegi and ranch trays that you buy pre-made at the market. Enjoy!

For pita chips:

3 rounds of pita
Olive oil spray
Cumin
Sea salt
Garlic powder

Preheat oven to 350. Cut each pita into 8 triangles. Spray a cookie sheet with olive oil spray. Place pita slices on sheet, and then spray a top layer of olive oil. Sprinkle with cumin, sea salt, and a tiny bit of garlic powder. Put on top rack of oven and let cook for 5-10 minutes or until golden brown.

For Kalamata Hummus:

2 cups pre-soaked chickpeas or 2 cans garbanzo beans
2 tablespoons extra virgin olive oil or 2 tablespoons tahini
2 cloves garlic, crushed through garlic grinder
10 pitted Kalamata olives
¾ tablespoon cumin
Juice of ¼ large lemon
Pinch sea salt to taste

Put all of your ingredients, except for the olive oil, into a food processor. Gradually drizzle in the olive oil. Depending on how long you soaked your chickpeas, you might need to add a bit more olive oil. Blend until almost smooth. Serve with pita chips, carrots, celery, flax crackers or cukes.

photo courtesy of a whisk and a spoon

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Curried Pumpkin Soup

I created this recipe while living in Western Australia. In Oz, all squashes are called pumpkins, so that’s where this soup gets its name.  A perfect soul-soothing treat for the fall, this soup is not only delicious (the IATG staff can testify!), but very healthy and chock full of vitamins (Beta carotene from the carrots, ginger for soothing the tummy, fiber and potassium from the yam, and Vitamin A from the butternut squash).

2 Tablespoons Curry Powder
1 Tablespoon Cumin
½ Tablespoon Turmeric or Garam Masala
Chili Sauce or Sambal Oelek to taste
½ teaspoon ginger
½ Onion, chopped
1 clove garlic, minced
1 can light coconut milk
1 can chicken/veggie broth
1 tablespoon olive oil or ghee

1 medium sized yam
½ butternut squash
3 medium sized carrots

Cilantro and low/non-fat sour cream to garnish

Preheat oven to 350. Place halved and seeded butternut squash in a Pyrex dish, face down. Add a cup of water. This helps steam the squash. Place in the oven and cook for about 45 minutes or until flesh is soft. After 10 minutes of cooking the squash, put the yam and carrots in the oven on a Pam-sprayed baking sheet. (They take a shorter time to cook.) They will all be finished around 45 minutes, depending on varying oven temps and squash sizes.

While all of the magic is happening in the oven, head over to the stove. In a large soup pan, heat up your olive oil. Add chopped onion and garlic. When almost translucent, stir in curry powder, cumin, and turmeric. Indian cooks will tell you it is VERY important that you roast your spices a bit before adding liquid. It unlocks the flavor.

Stir them around for about two minutes. Then add coconut milk and chicken broth and simmer. Turn off heat until veggies are done cooking.

Take veggies out of the oven. Scoop the meat out of the butternut squash with a metal spoon. Cut the carrots into quarters. Squish out the center of the yam. Put all of that in the pot with the broth. Simmer for another ten minutes.

Now, either let and put in your food processor or puree with Cuisinart hand processor if you have one. That’s my absolute favorite tool in the kitchen. Ask for one for the holidays! If you don’t have time to let the mixture cool, add the soup in quarters to the food processor. NEVER fill it entirely full and try to blend. It will be a big mess.

Serve with a dollop of low/non-fat sour cream and cilantro. Bon appétit!

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