Chicken Tortilla Soup

As the weather has been cooling down here in Southern California... wait... no, that can't be right. It was 70 here today. I love where I live :)

Despite the temperate climate, there's no doubt in my mind that its officially fall. Thanksgiving is coming, then Christmas - I LOVE Christmas - and this really is the most wonderful time of the year. Its also the time of year for soup! Yum.

On one of our Friday night dates, D and I ventured to this little hispanic place. It was an interesting combo of Mexican classics - tacos and such - and El Salvadorian meals. We had an order of arepas, which were quite delicious, and shared a big bowl of chicken tortilla soup. Since that night I'd wanted to recreate the fresh simple flavors of that soup at home, and here it is.

This is, as usual, a mish mash of a few recipies tweaked to suit my tastes. I like soups with a lot of stuff in them - this soup is a meal in and of itself. Each time I make it I play around with the ingredients based on the season and what I have in my crisper - I'll add potatoes in the winter, tomatoes in the summer, etc. Its never quite the same but always delicious.

Chicken Tortilla Soup

Olive Oil
1 lb chicken breast
2 onions
Minced garlic
2 peppers of any color
3 carrots
2 zucchini
16 oz chicken stock
16 oz peeled crushed tomatoes
2 limes
1 bunch cilantro
salt and pepper
dash cumin
red pepper, to taste
spicy peppers, to taste (I use a big can of green chiles)
Monterey Jack Cheese
Avocado
Tortilla Chips

Heat 2 tbsp olive oil in a stockpot. Brown chicken breasts - I usually cut the chicken breasts in half lengthwise to ensure nice even cooking. Don't worry about cooking the chicken all the way through, it will simmer later. Remove from pan.

In the same pan, saute chopped onions and minced garlic until onions are soft. Add peppers, carrots and saute until soft. Add chicken stock and crushed tomatoes. Add remaining veggies; season to taste.

Shred chicken into bite sized bits and return to soup. Add juice of 2 lemons and lots of chopped cilantro. Let simmer until flavors blend and chicken is cooked through.

Serve topped with cheese, avocado, and crushed tortilla chips.

The Long-Awaited Chocolate Yogurt Cake with Peanut Butter Cream Cheese Frosting and Chocolate Peanut Butter Ganache

The Cake.

The Death-by-Chocolate-and-Peanut-Butter Cake.

The Gain-Five-Pounds-by-Reading-the-Recipe Cake.

Yum.

I've become the office baker. Birthdays are my domain. In September a girl I am close with celebrated her birthday, and requested a cake with chocolate and peanut butter... a girl after my own heart. I had bookmarked this recipe so so long ago, and was just itching for an excuse to make it. It was so so good, sinful and rich and moist and delicious. I've made it twice since then, once for another birthday and once because, well, why the hell not? (Reason why not: unhealthy BMI!) Enjoy.

Chocolate Yogurt Cake with Peanut Butter Frosting and Chocolate Peanut Butter Ganache

Adapted from Smitten Kitchen, adapted from Irresistable Triple Layer Cakes



Chocolate Yogurt Cake

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup plain yogurt
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

Preheat oven to 350 F. Butter the bottoms and sides of three 8-inch cakepans.

Sift flour, sugar, cocoa powder, baking soda, and salt in a large bowl; combine them well. Add the oil and yogurt and blend. Slowly beat in the water, then the vinegar and vanilla. Whisk in eggs and beat until well incorporated.
Bake 30 minutes, or until a toothpick inserted in the center comes out almost clean. Let cool completely in fridge.
Frost and top with ganache. Refrigerate to allow cake to set. Remove 1 hour before serving.



Peanut Butter Frosting
(I usually double this)

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

Beat cream cheese and butter until fluffy. Add the confectioners’ sugar 1 cup at a time, mixing thoroughly. After all sugar is incorporated, beat on medium speed until fluffy, about 3 to 4 minutes.

Add peanut butter and mix until blended.


Chocolate-Peanut Butter Glaze

8 ounces seimsweet chocolate, chopped
4 tablespoons smooth peanut butter
1/2 cup half-and-half

Melt the chocolate and peanut butter over a double boiler, stirring often. Remove from heat, whisk in half-and-half, and beat until smooth.