How to Thank a Handyman: Hearty Green Chili

When a nice boy comes over to spend a hearty chunk of time unplugging your bathtub drain and doesn't even subject you to the gross, giGANtic clump of hair that led to the problem (seriously, I could have made a new person out of that hairball), you feed him a hearty chili. I doubt you'll find that rule in Emily Post's book of etiquette, but once I come out with my own bestseller, it will undoubtedly be in the first chapter.

The making of this green chili is a tad unconventional, but I have no doubt you'll be amazed by the product. The blended tortilla chips add a salty nuttiness to the chili, thickening it and giving it a unique flavor.

(No, I did not let some random dude in off the street to play plumber and then cook him dinner. That's Tim, the boyfriend. Tim, meet blog followers, blog followers, meet the newest Faith's Kitchen Taste Tester.)

Green Chili
1 quart chicken broth
1-1/4 pounds skinless, boneless chicken breast halves
4 large handfuls tortilla chips, plus more for serving
2 tablespoons vegetable oil
1/2 bunch scallions, thinly sliced (about 1 cup)
2 teaspoons dried oregano
2 teaspoons ground cumin
One 15-ounce can small red beans, drained
1 cup jarred green salsa

In a deep skillet, bring the chicken broth and chicken breasts to a simmer over medium heat. Reduce the heat slightly and poach the chicken, turning occasionally, until just cooked through, about 10 minutes. Using a slotted spoon, transfer the chicken to a plate and let cool.Crumble the 4 handfuls of tortilla chips into a food processor and add 3 cups of the hot broth; let sit to soften. Reserve the remaining 1 cup broth.

In a large saucepan, heat the oil over medium heat and add the scallions, oregano and cumin; cook until the scallions are softened, about 2 minutes. Pour the remaining cup of broth into the scallion mixture, then stir in the beans and salsa and bring to a simmer.
Puree the chips and broth in the food processor until smooth, then whisk the chip mixture into the bean mixture. Shred the chicken, add to the chili and cook over medium-low heat, stirring, until heated through. Serve with extra tortilla chips.

Grilled Ratatouille - Or So She Calls It.

So...life has changed for me. In a good way. Some people may look at this change as bad, or depressing, but those are generally people who don't know me very well. Those who do now see me as a happier, sunshiny-er, driven person. I'm just minus a spouse. Has life been perfect for the past six months as I've ridden this ride? Naturally, no. Am I headed toward more of life's adventures? Most definitely, yes.

That put me at a cooking crossroads. My previous cooking escapades involved another person I was experimenting with, creating for and sharing with. And when things ended, so did my zest for cooking.

Then I woke up and realized I have WAY too many friends to not bring back this hobby that had previously brought me so much joy, accomplishment and a sense of self-worth. WTF was I thinking? Being surrounded by friendship, food and wine is pretty much my most favorite thing. Ever. So hop back on the ride with me as I now show them what I've got.

Last night, my neighbors, Kim and Luna came over for a deeeelicious dinner of roasted veggies and chicken over couscous with pita wedges I toasted and served with goat cheese. I adapted this from Rachael Ray, who tried to call it ratatouille. I think Rachael Ray is full of poop on this one and has never had the real stuff in France.

Roasted "Ratatouille" over CousCous
adapted from Everyday Rachael Ray

3 large tomatoes, halved crosswise
2 bell peppers, quartered
2 zucchini, thickly sliced lengthwise
1 eggplant, thickly sliced lengthwise
1 onion, thickly sliced crosswise
1 head garlic, halved crosswise
1/4 cup extra-virgin olive oil
Salt and pepper
2 tablespoons red wine vinegar

1. Preheat oven to 500 degrees. Cut veggies into wedges (leave garlic cloves whole) and toss with olive oil and salt and pepper and roast for 25 minutes.
2. After roasting, toss veggies with red wine vinegar and additional salt and pepper.

I served the veggies over couscous and tossed in pre-cooked chicken strips. I then cut pitas into wedges and baked them in the preheated oven for 10 minutes and served with a soft chevre.

An Easy Dinner for One - Chicken Mushroom Quesadillas

Except that I probably ate two servings, which is really what I tend to do normally, anyway. I figure I work it off by living a rather active social life AND walking up the one flight of stairs at work instead of riding the elevator. Right?

These quesadillas are pretty scrumptious and easy. I was lucky enough to follow it up with a couple of hours of wine drinking with neighbors under the Sacramento 70-degree night sky.

Chicken Mushroom Quesadillas
courtesy of Ellie Krieger

1 tablespoon canola oil
1 large onion, chopped (about 2 cups)
8 ounces white button mushrooms, (about 3 cups)
3 cloves garlic, minced
2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into ribbons
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (10-inch) whole-grain flour tortillas
1 cup shredded Mexican cheese mix or Cheddar
1/2 cup salsa
1/4 cup reduced-fat sour cream


Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated.

Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla.

Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.