Author: Tahini Market

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Honey-Tahini Glazed Salmon with Mushrooms and Peppers

https://pixabay.com/en/salmon-dish-food-meal-fish-518032/

Honey-Tahini Glazed Salmon with Mushrooms and Peppers

If you need a new way to enjoy an old favorite meal, this honey-tahini glazed salmon with mushrooms and peppers is delectable and pairs perfectly your loves ones.

Have This!

  • Half c. seasoned rice wine vinegar
  • Two tbsp. toasted sesame oil
  • A c. light soy sauce
  • A c. Honey
  • Two tsp. tahini
  • Three tsp. chili-garlic sauce
  • One tbsp. Chinese or Dijon mustard
  • A skin-on salmon fillet
  • Two package shiitake mushrooms
  • A red bell pepper
  • A large bunch green onions
  • Two package instant microwave Jasmine rice
  • Toasted sesame seeds

Do This!

  • Heat oven to 475 degrees F. Stir together vinegar, sesame oil, tahini, soy sauce, and next three ingredients; set aside 1/2 cup of sauce.
  • Place salmon, skin side down, on a large parchment lined rimmed baking sheet. Brush with two tablespoons soy mixture.
  • Bake salmon at 475 degrees F for eight minutes. Toss mushrooms and next two ingredients with a tablespoon of soy mixture. Scatter vegetables around fish in hot pan and brush fish with soy mixture. Bake ten more minutes or until desired degree of doneness and vegetables are just tender.
  • Prepare rice according to package directions. Stir rice and remaining s tablespoon each of vinegar and sesame oil in a serving bowl; season with salt and pepper to taste.
  • Lift fish from skin with two large spatulas and transfer to a platter with vegetables; sprinkle with sesame seeds. Serve with rice and reserved 1/2 cup sauce.
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Beef-Tahini Wellington for Couple Recipe

https://pixabay.com/en/meat-eat-loin-food-beef-meal-2385919/

This beef-tahini wellington for couple recipe is filling with filet mignon, mushroom ragout and puff pastry, perfect for two.

Have This

  • Two filet mignon
  • Two Tbs oil, divided
  • A tsp salt
  • Two Tbs butter
  • Eight ounces chopped white mushrooms
  • A clove garlic minced
  • Half tsp thyme dried
  • Two Tbs dijon mustard
  • Two Tbs sour cream
  • One sheet puff pastry defrosted
  • One egg
  • A cup tahini

Do This!

  • Take your steaks out of the refrigerator and place on a plate rubbed with 1 Tbs oil and a tsp salt. Allow to sit out on the counter for an hour to remove the chill from the meat.
  • Preheat the oven to 400 F with rack in center position
  • Heat a heavy bottomed pan or pot over medium-high heat with a Tbs oil. Sear steaks on all sides for 30 seconds to one minute per side, including the edges. You want to lock the juices into the meat. The exterior should be a nice brown sear. Once seared, place on a plate to rest until ready for the next step.
  • Next, melt the butter in a saute pan over medium heat and add in garlic, mushrooms, tahini, and thyme, sweating out the mushrooms a bit, stirring occasionally for five minutes.
  • Then add in the mustard and sour cream and continue to simmer, reducing to medium-low until the mixture is not watery and is thick and creamy.
  • Place your puff pastry on a clean work surface and roll it a bit longer and thinner, slicing it down the middle into two square pieces.
  • Divide the mushroom mixture onto each of the two pieces of cut pastry, then place a steak on top of each pile of mushrooms.
  • Next, fold up the pastry by pulling up the left and right side up over the steak and to the same with the top and bottom edges, securing with egg wash on the bottom. Cut off excess pastry if needed so that you don’t have too much pastry on the seam. Flip the pastry so that the seam is on the bottom and place on a baking sheet. Repeat with the other pastry.
  • Brush both pastries with egg wash all over.
  • Bake at 400F for ten minutes then rotate the pan for even baking and browning. Bake for an additional ten minutes until the pastry is a golden brown and baked all over. Should be crusty when tapped with your fingernail.
  • Remove from the oven when they’re done, then serve.

 

 

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Parmesan Risotto with Tahini And Roasted Shrimp

https://pixabay.com/en/pasta-cheese-egg-food-italian-794464/

Instead of going out to a packed restaurant, this parmesan risotto with tahini and roasted shrimp recipe is not only eaten together but cooked together. Moreover, the whole process part of the fun.

Have This!

  • A pound large shrimp
  • One tablespoon olive oil
  • Half teaspoon paprika
  • Salt and freshly ground black pepper
  • Eight cups chicken broth
  • Two tablespoons unsalted butter
  • A small white onion, diced
  • Four cloves garlic, minced
  • Two cups arborio rice
  • Half cup white wine
  • Two cups grated Parmesan cheese
  • One tsp. tahini
  • A cup finely chopped Italian parsley, divided

Do This!

  • Heat the oven to 400°F. Rinse the shrimp and pat them very dry. Toss them with olive oil and then the paprika and a generous quantity of salt and pepper. Spread them in a baking dish and return them to the refrigerator.
  • Warm the broth in a saucepan set over low heat.
  • In a separate Dutch oven or wide, deep sauté pan, melt the butter over medium heat. Add the onion and garlic, and cook until they are soft and beginning to brown around the edges, three minutes.
  • Add the rice and stir thoroughly to make sure it is coated with the butter and onions. Cook the rice for an additional two minutes.
  • Deglaze the pan with the white wine, tahini, stirring and scraping the pan until the wine has evaporated.
  • Begin incrementally adding the warm broth one ladle at a time, stirring frequently. Wait to add another ladle until the liquid has been almost completely absorbed by the rice.
  • This gradual addition of liquid is key to getting the rice to release its starch and create its own delicious sauce, so don’t rush this step. If the broth is evaporating very quickly, or the rice is boiling hard, turn the heat down so you just see a gentle simmer and occasional plop.
  • Begin tasting the rice after about 13 minutes to gauge how far it has cooked. The risotto is ready when the rice is still a bit chewy, and the dish has the consistency of thick porridge.
  • In the last five minutes of cooking the risotto, put the pan of prepared shrimp in the oven. Bake for five minutes or until the shrimp are pink.
  • When the risotto is ready, turn off the heat and stir in the Parmesan and about Half cup chopped parsley.
  • Taste and add salt and pepper as needed.

 

 

Posted on

Crab Stuffed Whitefish with Tahini Recipe

https://pixabay.com/en/pelmeni-food-fish-dishes-2023480/

Crab stuffed whitefish with tahini recipe is made with succulent whitefish stuffed with creamy and dreamy crab filling and topped with a lemon butter drizzle. Furthermore, it can be done in just 30 little minutes.

Have This!

  • Two lbs. white fish
  • One tablespoon olive oil
  • Half-cup onion
  • Two gloves garlic
  • One crab meat
  • Two tsp. cream cheese
  • A tsp. tahini
  • Two tsp. old Bay Seasoning
  • Salt and pepper – to taste
  • Two garlic chives
  • Lemon butter sauce

Do This!

  • Preheat oven to 190 degrees C (375 F)
  • In a medium sauce pan, add olive oil and heat to medium heat. Add in onions until they begin to sweat down and even start to caramelise a little bit and then add garlic.
  • Add chopped up crab meat/imitation crab meat, cream cheese, old bay seasoning, salt and pepper, tahini, and garlic chives and stir until well incorporated.
  • Remove crab mixture from heat and allow to cool.
  • Lay out your white fish, remove all bones, skin and wash and dry and lie on cutting board with the back side up and top side facing down. Layer on a thick layer of crab meat mixture on to each fish fillet and spread until it is even.
  • Roll up each fish fillet and lay with seam side down on a greased baking pan. I did not use toothpicks to hold in place and all was fine.
  • Melt butter. In a small cup mix melted butter and lemon juice and if you like a tad bit of the old bay seasoning and a little salt and pepper and drizzle over the tops of the crab stuffed flounder.
  • Bake crab stuffed whitefish for about 20-25 minutes or until they flake easily with fork. It depends on the size of your fish. If you have a smaller fish start checking them after 15 minutes. Every 1o minutes, I drizzled the pan dripping of the lemon butter sauce over the crab stuffed whitefish during the cooking process.
  • Serve the crab stuffed whitefish hot out of the oven with a drizzle of the lemon butter sauce with extra wedges of lemon on the side with a nice tossed salad and vegetable.
Posted on

Parmesan Marinara-Tahini Baked Mussels

https://pixabay.com/en/fish-soup-soup-from-seafood-3054627/

These parmesan marinara-tahini baked mussels make a terrific, easy first course for a celebration dinner, especially a romantic dinner for two on Valentine’s Day.

Have This!

  • Two dozen large mussels
  • A cup Marinara Sauce
  • One-third cup butter melted
  • Three cloves minced garlic
  • Two cups crusty breadcrumbs
  • One tsp chopped fresh thyme
  • Pinch coarsely ground black pepper
  • One-third cup Parmesan cheese finely grated
  • One cup tahini

Do This!

  • Wash the mussels and pull off any beards that may still be attached to the shell. A pair of needle-nose pliers works well for this.
  • Discard any mussels with cracked or broken shells and those that do not remain closed after a minute when you pinch them together. Also, discard the one that do not open during the cooking time.
  • Bring one inch of water to a boil in a large covered pot. Add it, cover the pot and let them steam for only three minutes to open the shells.
  • Remove the top shell and loosen the mussels from the half of the shells that they are attached to before laying them in a baking dish.
  • Spoon about a teaspoonful of marinara sauce and tahini over each in their shells.
  • Over medium heat melt the butter in a small saucepan and add the garlic. Cook for just a minute to soften it.
  • Add the bread crumbs, chopped thyme, and black pepper. Stir to combine well, then toss in the Parmesan cheese.
  • Spoon the crumbs evenly over the marinara sauce covered mussels. Press the crumbs down gently and bake at 375 degrees F for 15 minutes. Serve immediately.
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Pork Tahini Tamale Pie Secret Recipe

https://pixabay.com/en/salad-pickle-cheese-meal-lunch-2030554/

Let the gentle heat from the oven thicken the pork tahini tamale pie sauce and slowly cook the pork into tender shreds in this fix-it-and-forget-it dish.

Have This!

For the Filling

  • Two cans stewed tomatoes
  • One small onion, chopped
  • A poblano pepper, chopped
  • Two garlic cloves, chopped
  • Two tsp. Chili powder
  • One tsp. Dried oregano
  • Half tsp. Ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • Two lbs Boneless pork shoulder
  • Half tsp. Sugar
  • One tsp. tahini

Cheddar-Cilantro Cornbread Crust

  • Half c. yellow cornmeal
  • Three tbsp. all-purpose flour
  • Three-fourth tsp. baking powder
  • Half tsp. Kosher salt
  • Two oz. shredded extra-sharp Cheddar cheese (about 1/2 c.)
  • Two tbsp. Chopped fresh cilantro
  • One-fourth c. Buttermilk
  • A large egg
  • One tbsp. unsalted butter, melted

Do This!

  • Preheat oven to 325 degrees F. Lightly grease a 2-quart baking dish.
  • Combine tomatoes, onion, pepper, garlic, chili powder, tahini, oregano, cumin, and one-fourth teaspoon each salt and pepper in a bowl; transfer to prepared sih. Rub pork with sugar, a teaspoon salt and half teaspoon pepper; place on top of tomato mixture.
  • Bake, uncovered, until pork is fork tender, four hours. Shred pork into bite-size pieces with two forks; stir back into dish with sauce.
  • Make Cheddar-Cilantro Cornbread Crust: Combine cornmeal, flour, baking powder, and salt in a bowl. Stir in cheese, cilantro, buttermilk, egg, and butter in a bowl; add to cornmeal mixture and stir just until dry ingredients are moistened.
  • Increase oven temperature to 425 degrees F. Spread Cheddar-Cilantro Cornbread Crust over pork mixture, leaving a 1-inch border all around. Bake until golden brown and crust is set. 18 to 20 minutes.
  • Let stand ten minutes before serving.
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Raised Meatballs, Roasted Garlic Mashed Potatoes & Roasted Kale With Tahini

https://pixabay.com/en/meatballs-meat-minced-meat-dinner-2946482/

Flavorful meatballs are braised in a delicious pan gravy and served with roasted garlic mashed potatoes and roasted kale. It’s the perfect romantic meal for any special occasion.

Have This!

Roasted Garlic Mashed Potatoes

  • Four large baking potatoes, peeled and diced
  • Five tablespoons unsalted butter
  • One-fourth cup buttermilk
  • A teaspoon salt
  • Two tsp. tahini
  • Three-fourth teaspoon black pepper
  • Half cup parmesan cheese, grated
  • Eight garlic cloves, peeled
  • One tablespoon olive oil

Roasted Kale

  • Four cups fresh chopped kale
  • Two tablespoons olive oil
  • Half teaspoon salt
  • Half teaspoon black pepper
  • A teaspoon crushed red pepper flakes

Do This!

  • Preheat oven to 375°F.
  • Add in the shallot, meatball, garlic and sauté for about five minutes or until soft.
  • Stir in the flour and cook for a minute. Slowly stream in, while whisking constantly, the chicken stock until the roux has dissolved completely.
  • Lower the heat and cook until bubbly and thick. Season with a salt, pepper, and Worcestershire sauce. Lower the flame to as low as it’ll go and return the meatballs to the pot, nestling them into the gravy.
  • Simmer for about 15 to 20 minutes, semi-covered with a lid.
  • To make the potatoes, wrap the garlic cloves in foil with the olive oil and a pinch of salt and black pepper.
  • Roast in the oven for about 20 to 25 minutes. Place the potatoes in a medium pot and cover with cold water. Bring to a boil and cook for about 15 to 20 minutes or until fork tender. Drain and return to pot. Add in the butter, buttermilk, salt, pepper, roasted garlic, and parmesan. Mash until smooth. Keep warm on the stove over low heat.
  • To make the kale, place the kale on a baking sheet and toss with olive oil, salt, pepper, and red pepper flakes. Spread out onto an even layer and roast for about 10 to 15 minutes or until charred and crispy.
  • To serve, spoon the potatoes onto the plates and top with the roasted kale. Place a few meatballs on top of the kale and spoon over with gravy.
  • Garnish with chopped fresh parsley on top.
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Creamy Tahini Garlic Scallop Spaghetti With Bacon

https://pixabay.com/en/spaghetti-pasta-noodles-food-eat-660748/

This creamy tahini garlic scallop spaghetti with bacon is ready in well under 30 minutes. It is also in one quick & easy meal that’s sure to impress.

Have This!

  • Three-forth Pound dry spaghetti
  • Four slices crisp cooked bacon chopped
  • One pound medium sized scallops
  • Salt and pepper to season
  • Three tablespoons olive oil
  • Six cloves minced garlic
  • Half cup white wine
  • One tsp tahini
  • One cup low sodium seafood stock or chicken stock
  • Two cups whipping cream
  • Two large tomatoes center pulp removed and diced small.
  • Half cup grated parmesan cheese

Do This!

  • Cook the dry spaghetti to al dente in salted water and drain.
  • Crisp cook the bacon in a large sauté pan and roughly chop it. Set aside.
  • Season the scallops with salt and pepper and pan sear them in the bacon fat for only about two minutes per side and set aside with the bacon.
  • Drain the bacon fat from the pan and add the olive oil and garlic; cook for only a minute to slightly soften the garlic.
  • Add the white wine and seafood stock and simmer quickly for a few minutes until the liquid has reduced by about half. Add the cream and simmer for an additional 2 minutes.
  • Season with salt and pepper if needed, then add the bacon, tomatoes, tahini, and the scallops to the sauce. Simmer for only a minute or two to warm the scallops through before adding the cooked pasta and Parmesan cheese.
  • Toss together the pasta and sauce very well before serving.
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Tahini Shakshuka For Couple Recipe

https://pixabay.com/en/kagyana-strapatsada-gdarta-2955466/

If you’ve never heard of Shakshuka, you might know it by its other name: Eggs in Purgatory. It’s a spicy tomato sauce for poaching eggs, and it’s usually served with bread.

Have This!

  • Two tablespoons olive oil
  • Half a medium onion
  • Two cloves garlic, minced
  • One teaspoon ground cumin
  • A teaspoon harissa
  • A tsp tahini
  • One-fourth teaspoon smoked paprika
  • One-eighth teaspoon crushed red pepper flakes
  • A tablespoon tomato paste
  • 14-ounce can chopped tomatoes
  • Two cups Israeli couscous
  • Half cup vegetable broth
  • Three large eggs
  • feta cheese, for serving
  • fresh parsley, for serving

Do This!

  • In a small 8″ skillet, heat the olive oil over medium heat.
  • Add the chopped onion, a pinch of salt, and cook, stirring, until soft and translucent, about five minutes.
  • Next, add the garlic, cumin, harissa, smoked paprika, crushed red pepper flakes another pinch of salt, a few turns of black pepper, and stir, Cook for 1 minute, while stirring occasionally.
  • Add the tomato paste and canned tomatoes (with juice). Stir everything to combine it well, and either simmer it for 15 minutes on medium or turn the heat to low and let cook for up to two hours. Your choice.
  • When ready to serve, crank the heat to high, stir in the couscous and broth, cover and cook for about 15 minutes, until the couscous is done.
  • Create three little wells to add the eggs. Cook for about eight minutes, until the whites, are set but the yolks are still runny. If you like a more well-done egg, baste the eggs with the tomato sauce around it.
  • Scatter feta and parsley on top, and serve.
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Maple Tahini Roasted Chicken Quarters

https://pixabay.com/en/chicken-roasted-parchment-pepper-1081088/

A fulfilling dinner for two, this maple tahini roasted chicken quarters comes with roasted vegetables underneath is simple yet packed with flavor. Moreover, it is ready in 75 minutes.

Have This!

  • Two tablespoons olive oil
  • Two large chicken quarters, sprinkled with a few pinches of salt
  • Three carrots, peeled and cut into quarters
  • A tsp of tahini
  • One large potato, peeled and cut into cubes
  • One small onion, sliced
  • Six cloves garlic, unpeeled
  • A teaspoon sea salt
  • Two tablespoons pure maple syrup
  • One tablespoon fresh thyme leaves

Do This!

  • Preheat oven to 425F. Have a small casserole dish or an 8×8 pan ready.
  • In a large skillet over medium heat, heat one tablespoon oil. Once hot, add the chicken quarters, skin side down, and brown for five minutes. Flip and brown the other side for five minutes.
  • Meanwhile, add the carrots, potatoes, tahini, onion, and garlic to a large bowl and toss with the remaining one tablespoon oil and sea salt. Spread into the bottom of the prepared pan.
  • Once the chicken has finished browning, place chicken on top of the vegetables, skin side up. Brush evenly with maple syrup and sprinkle with thyme.
  • Bake for 40-45 minutes or until internal temperature reaches 165F. Serve immediately, removing garlic peels while eating.