#mediterraneancooking

[therealcoolfooddude]

(via Mixed Pasta with Basil Pesto and Tuna) Sardinian inspired pasta with basil pesto, sweet tomatoes and tuna.Simple ingredients, big flavours. Fresh basil, toasted pine nuts, pecorino and good olive oil come together in a bright pesto that pairs beautifully with juicy tomatoes and rich tuna.An easy Mediterranean meal that tastes like summer.

[its-suanneschafer-author]

My dinner last night: kebab, Greek salad, hummus, tzatziki, and naan. Delicious.

[unidentifiedsfm]

This recipe combines succulent Mahi Mahi fillets with a flavorful olive and bell pepper couscous. The fish is seasoned with paprika, then seared and baked to perfection, while the couscous is cooked with garlic, bell pepper, and olives for a vibrant Mediterranean-inspired side dish.

Ingredients: 2 Mahi Mahi fillets. 1 cup couscous. 1 cup chicken or vegetable broth. 1 red bell pepper, diced. 1/2 cup pitted olives, sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Warm the oven up to 190C 375F. Salt and pepper should be added to Mahi Mahi fillets. Put 1 tablespoon of olive oil in a pan and heat it over medium-low heat. Mahi Mahi fillets should be seared for two to three minutes on each side, or until they turn golden brown. Place the skillet in an oven that has already been heated up. Bake for 10 to 12 minutes, or until the fish is flaky when tested with a fork. In a different pot, heat 1 tablespoon of olive oil over medium-low heat. When you add the diced bell pepper and minced garlic, saut until the pepper gets soft. After adding the couscous and olives, swirl them in. Then add the chicken or vegetable broth. Bring to a boil, then turn down the heat and cover. Let it cook on low heat for 5 minutes, or until the couscous is soft and the liquid is gone. Fork the couscous and taste to see if the seasoning needs to be changed. Place the Mahi Mahi fillets on top of the couscous with olives and bell peppers. Add fresh parsley on top of the fish. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Hildan Student Council

[phuufy]

Jonathans Arcade

[footsam]

Beef Moussaka is a hearty and flavorful dish made with layers of seasoned ground beef, soft eggplant, zucchini, and tomatoes. It has a crust made of breadcrumbs and Parmesan cheese on top. This recipe, which comes from the Mediterranean, is great for a cozy family dinner.

Ingredients: 1 lb ground beef. 1 onion, finely chopped. 2 cloves garlic, minced. 1 eggplant, sliced. 1 zucchini, sliced. 2 tomatoes, chopped. 1/4 cup tomato paste. 1/2 cup beef broth. 1 tsp dried oregano. 1 tsp dried thyme. 1/2 tsp cinnamon. Salt and pepper to taste. 1/4 cup grated Parmesan cheese. 1/4 cup breadcrumbs. 2 tbsp olive oil.

Instructions: Preheat oven to 375F 190C. In a large skillet, heat olive oil over medium heat. Add onions and garlic, cook until softened. Add ground beef to the skillet, cook until browned. Drain excess fat if necessary. Stir in tomato paste, beef broth, oregano, thyme, cinnamon, salt, and pepper. Simmer for 10 minutes. Meanwhile, in a separate pan, lightly fry eggplant and zucchini slices until golden brown. In a greased baking dish, layer half of the eggplant and zucchini slices. Top with half of the meat mixture and half of the chopped tomatoes. Repeat layering with remaining ingredients, ending with a layer of tomatoes on top. In a small bowl, mix Parmesan cheese and breadcrumbs. Sprinkle over the top layer. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes, or until the top is golden brown. Let cool slightly before serving. Enjoy!

Prep Time: 20 minutes

Cook Time: 60 minutes

vhknorrbottenspets

[whatshouldgeorgiacallme]

Upgrade your outdoor cooking experience with these flavorful and healthy Mediterranean chicken skewers. Perfect for a modern garden with an outdoor kitchen, this recipe brings the taste of the Mediterranean to your barbecue.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into chunks. 1/4 cup olive oil. 2 tablespoons lemon juice. 3 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 teaspoon paprika. Salt and pepper to taste. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 red onion, cut into chunks. Cherry tomatoes for garnish. Wooden skewers, soaked in water.

Instructions: For the marinade, put olive oil, lemon juice, oregano, thyme, paprika, salt, and pepper in a bowl and mix them together. Add the chicken chunks to the marinade and make sure each one is well covered. Put it in the fridge for at least 30 minutes. Set the grill or barbecue outside on medium-high heat. Using the wet wooden skewers, alternately thread the chicken that has been marinated, bell peppers, and red onion. Put the skewers on a grill that has already been heated up. Cook for 12 to 15 minutes, turning them over every so often, until the chicken is cooked all the way through and the vegetables are charred. Put cherry tomatoes on top and serve hot. It's nice to have a modern garden with an outdoor kitchen where you can enjoy your tasty Grilled Mediterranean Chicken Skewers from bewonen.nl!

Prep Time: 45 minutes

Cook Time: 15 minutes

Science fair Project

[olivereserve]

Cherry tomato confit is the easiest thing you can make that will make you feel like you actually know what you're doing in the kitchen.

Here's the whole recipe: cherry tomatoes, olive oil, garlic, thyme, salt. Low heat. Time. That's it.

You put the tomatoes in a pan — or an oven dish — cover them generously in good olive oil, tuck in a few garlic cloves and some fresh thyme, add a pinch of salt, and let them go at around 120°C for 45 minutes to an hour. No stirring. No checking every five minutes. Just low, slow heat doing its thing.

What happens is this: the tomatoes slowly collapse. Their skins blister and soften. The sugars concentrate. The water evaporates and what's left is this intensely flavored, jammy, almost sweet version of a tomato — nothing like what you started with.

And the oil. The oil is the other product here. It absorbs everything — the tomato juices, the garlic, the herbs — and becomes something you'll want to drizzle on literally everything. Bread, pasta, grilled vegetables, eggs. Everything.

The technique is called confit, which sounds fancy but just means cooking something slowly submerged in fat at a low temperature. It's one of the oldest preservation methods in Mediterranean cooking. People figured this out a long time ago because it works, and it keeps well in the fridge for up to two weeks.

You don't need a recipe. You don't need to measure anything. You just need good olive oil and patience.

Cold-press early harvest olive oil makes a real difference here — the flavor carries through the whole dish. olivereserve.com

[olivereserve]

"It starts with a pan, some garlic, and olive oil. Everything else follows."

Most people treat olive oil like it's just... there. A neutral thing you pour in so food doesn't stick. But that's kind of selling it short.

Olive oil has flavor. It has character. And depending on how you use it, it behaves completely differently in the pan.

Sautéing is where most people start — and where most people also go wrong. The mistake is cranking the heat too high. Olive oil doesn't need to be screaming hot to do its job. Medium heat, a warm pan, and a little patience will get you further than high heat and a lot of stirring. Let the food sit. Let the contact happen. That's where the flavor builds.

Confit sounds fancy but it's just this: submerge something in olive oil, keep it at a low temperature (around 90°C), and wait. Garlic confit is the easiest entry point — peel a head of garlic, cover it in olive oil, and let it go low and slow for about 45 minutes. What comes out is soft, sweet, spreadable garlic with zero sharpness. And the oil it cooked in? Even better. Drizzle it on everything.

Finishing with olive oil is the move that changes a home-cooked dish into something that tastes intentional. Take the pan off the heat. Add a pour of good olive oil. Swirl. The oil emulsifies into the sauce, making it glossy and cohesive in a way that butter gets credit for but olive oil does just as well — sometimes better.

The quality of the oil matters most at this last step. High heat cooking is more forgiving. But when olive oil is the final flavor — when it's going directly onto the dish — you taste exactly what it is.

Early harvest, cold-press, single-origin. That's when it stops being a background ingredient and starts being the point.

olivereserve.com