Greece

It's hard to believe that our summer trip to Greece already came and went. Nearly six weeks of sea, sand and sun has made it a little difficult to get back into the swing of everyday life. But I'm looking forward to cooking up a storm this fall and winter; ramping up this blog with some great recipes; updating the look and feel of Kali Orexi; and exploring some culinary hotspots close to home.

Yet, before I begin any of that I'd like to share some shots from our trip ... My plan this summer was to approach this year's vacation through the eyes of a foodie, to go beyond the "touristy" tavernas and explore what culinary treats Greece really has to offer. But with two little ones in tow, their needs take centerstage and hopes of great culinary finds promptly give way to the kids simply enjoying every day of our family vacation more than anyone else. Regardless, we had an amazing time and here are some shots I think capture the essence of our trip well:

The Bridge at Rio Antirrio ...

Fruit stand on the road towards Agrinio ...

Sunset from Kastraki, Agrinio ...

Sunset at Peroulades, Kerkyra ...

Traditional Corfiot architecture ...

The Museum of Asian Art in the Palace of Sts. Michael and George, Kerkyra ...

View of Faliraki, Kerkyra from the Palace grounds ...

Our favorite Olive Wood Workshop in Corfu's Old Town...

In the Monastery of Paleokastritsa, Kerkyra ...

And in the Monastery of Agia Paraskevi, Kynopiastes, Kerkyra ...

On Kerkyra's West Coast ...

Tradtional Corfiot dance group performing in Liston, Kerkyra ...

Delectable late night fare: Greek gyro, tzatziki, fresh-cut fries and souvlakia ...

The popular Liston, Kerkyra ...

Heroes of the Cyprian Battle Square, Kerkyra ...

Outside the church of St. Spyridon ...

The bell tower of St. Spyridon ...

Traditional Corfiot specialty shops ...

One more view of Liston ...

Sunset over Erikoussa (from Peroulades), Kerkyra ...

Pikantiko Kotopoulo me Fassolakia--Spiced Chicken with Green Beans

I love making tomato-based dishes, known as kokkinista (literally meaning "reddened") and yiahni in Greek. Obviously versatile dishes, they can be made with a variety of seasonal ingredients; with any meat or vegetable available; and can easily be taken from basic to exceptional with a few herbs and spices.

In summer months, kotopoulo (chicken) kokkinisto makes for a much lighter dish than beef or lamb cooked in tomato. And more often than not, a main dish of just vegetables cooked this way graces our dinner table when the warm summer weather calls for lighter fare.

Here I combined some chicken thighs (a flavorful and, more importantly, cost-effective option) with some fresh green beans and added some Hungarian paprika and cayenne pepper for a little heat.

Pikantiko Kotopoulo me Fassolakia--Spiced Chicken with Green Beans

1/4 cup olive oil

8 chicken thighs, skin removed

1 1/2 lbs. green beans, rinsed and trimmed

1 large onion, thinly sliced

1 garlic clove, minced

1 cup chopped tomatoes

1/2 teaspoon paprika

1/4 teaspoon Hungarian paprika

Pinch of cayenne pepper

Salt and freshly ground pepper, to taste

Handful of dill, finely chopped

Handful of parsley, finely chopped

Heat olive oil in a large pot over medium high heat. Season chicken with some salt and pepper and add to the pot. Brown well on both sides then throw in the onion and garlic. Shake the pot to combine, then add the plain paprika, Hungarian paprika and cayenne pepper. Add the tomatoes to the pot along with some salt and pepper; bring to a boil, cover then lower heat to a simmer and cook chicken about 25 minutes or so. (Add some water or a bit of chicken or vegetable stock to the pot if necessary.)

Add the green beans to the pot, shake the pot and stir green beans lightly to coat with sauce. Cover the pot and cook until the green beans are tender, about 15 minutes. Sprinkle with the dill and parsley, adjust seasonings and serve with plenty of bread.