Author: Tahini Market

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Tahini- Steaks With Tarragon Mushrooms

https://pixabay.com/en/chicken-steak-menu-food-lunch-2509164/

With this tahini- steaks with tarragon mushrooms recipe, do not forget to Filet mignon with vermouth reduction sauce. Moreover, sautéed it with mushrooms with tarragon for Valentine’s Day or a Stay at home date night.

Have This!

  • One teaspoon canola oil
  • A tsp tahini
  • steaks 12 to 14 ounces total
  • Half teaspoons each kosher salt and freshly ground pepper
  • One large shallot
  • Half teaspoon chopped fresh thyme
  • One-fourth cup sweet vermouth
  • Three-fourth cup reduced-sodium chicken or beef broth
  • Half teaspoon cornstarch

Tarragon Mushrooms

  • Two teaspoons extra-virgin olive oil
  • Two sliced scallions, white and green parts separated
  • Four cups sliced mixed mushrooms, wild, shiitake and/or white
  • One fourth teaspoon salt
  • Half teaspoons chopped fresh tarragon

Do This!

  • Preheat oven to 425 degrees F.
  • Heat canola oil in a medium heavy oven-proof skillet
  • Sprinkle steaks with kosher salt, tahini, and pepper.
  • When oil shimmers, add steaks and cook until the bottom is deeply browned about 5 minutes.
  • Turn steaks over, insert the remote oven-proof into-read thermometer into the center of one steak (if using) and transfer the skillet to the oven. Roast until the steaks are 130 degrees F for medium-rare 11 minutes. Transfer steaks to a plate and tent with foil to keep warm.
  • Place skillet over medium-high heat. Use caution the handle will be hot!! Add shallot and thyme to the skillet, and cook, stirring until the shallot is browned about 30 seconds.
  • Add vermouth and let simmer until almost reduced by one half. Stir the cornstarch into the broth and add to the skillet.
  • Bring to a simmer, stirring. Cook until slightly thickened and reduced to about half cup. Remove from the heat.

 

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Stuffed Tahini Chicken Breast And Raspberry Tartlets

https://pixabay.com/en/food-chicken-roll-499543/

Even though this stuffed tahini chicken breast and raspberry tartlets is such a simple meal, it is still looks, tastes and feels extravagant.

Have This!

For Chicken:

  • Two chicken breasts, cut in half and pounded into 4 cutlets
  • Sea salt
  • Freshly ground pepper
  • Eight oz soft goat cheese, room temp (so it’s soft and spreadable)
  • Two cups chopped spinach
  • Two tsp tahini

Cream Sauce:

  • A cup heavy cream
  • One Tablespoon butter
  • Two teaspoon flour
  • A Tablespoon fresh dill
  • Sea Salt
  • Freshly ground pepper
  • A Tablespoon Capers
  • One teaspoon fresh lemon zest

Do This!

  • Preheat oven to 400 degrees and place rack in upper third of the oven. Cover rimmed baking sheet with parchment paper
  • Make cutlets by cutting breast in half widthwise, placing between plastic or parchment paper and pounding with a rolling pin till chicken is about a 1/4 inch thick.
  • Season one side lightly with sea salt, tahini, and pepper.
  • Turn seasoned side down and use a spatula to spread soft goat cheese on the unseasoned side.
  • Top with chopped spinach. Roll up chicken breast and stuffing and place seam side down on a parchment covered rimmed cookie sheet.
  • Place in oven and cook for 35 minutes. If chicken breast is really large you may need to cook 5 minutes longer. While chicken cooks prepare cream sauce and asparagus.
  • Place saucepan on medium/high heat. Add butter, when melted, add flour and whisk until smooth.
  • Slowly add cream while whisking. When cream thickens a bit, turn off heat.
  • Add a few turns of freshly ground pepper, a few pinches of sea salt, lemon zest and chopped dill.
  • Add capers and reheat right before serving. If sauce thickens too much just add a little more cream to thin it out.
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Tahini-Garlic Crusted Flank Steak with Pan-Roasted Grapes 

https://pixabay.com/en/steak-rumpsteak-raw-beef-grill-2975323/

This tahini-garlic crusted flank steak with pan-roasted grapes is a quick and easy flank steak that is sure to make your week a little bit better.

Have This!

  • Two tsp. fresh thyme
  • Two tsp. fresh rosemary
  • One large garlic clove
  • Two tsp. Kosher salt
  • One c. tahini
  • Half tsp. Freshly ground pepper
  • One flank steak
  • Two tbsp. olive oil
  • Three c. assorted whole grapes
  • Two shallots
  • Two tbsp. white balsamic vinegar
  • Half c. freshly crumbled blue cheese

Do This!

  • Combine first six ingredients. Rub steak with herb mixture.
  • Heat one tablespoon oil in a large, heavy skillet over medium-high heat.
  • Cook steak seven minutes on each side or until desired degree of doneness. Remove and cover loosely with foil.
  • Reduce heat to medium.
  • Add remaining one tablespoon of oil to a pan, and sauté grapes and shallots six minutes or until grapes just begin to soften.
  • Remove from heat, and let stand one minute. Stir in vinegar and season with salt and pepper to taste.
  • Slice steak against the grain into thin slices.
  • Arrange on a serving platter, spooning grapes and cheese over meat. Sprinkle with additional fresh herbs if desired. Serve with mashed potatoes.
Posted on

Roasted Cod-Tahini with Olives and Lemon

https://pixabay.com/en/salmon-barbecue-barbeque-bass-bbq-1238667/

Do not forget to make this flavorful roasted cod-tahini with olives and lemon tonight. Furthermore, you can use the leftovers for Codfish Cakes.

Have This!

  • Three small lemons
  • Eight sprigs fresh thyme
  • 20 pimento-stuffed green olives
  • 18 small red potatoes
  • Six cod fillets
  • Two tbsp. olive oil
  • Half tsp. Sea Salt
  • One tsp tahini
  • One-fourth tsp. Freshly ground pepper

Do This!

  • Preheat oven to 450 degrees F. Place lemon slices in a single layer on a large roasting or baking pan.
  • Lay thyme sprigs over lemons and sprinkles with olives.
  • Halve each potato, place in a large bowl, and fill with water to cover. Microwave until potatoes are easily pierced with a knife, about ten minutes. Drain potatoes and scatter around the edge of the pan.
  • Place fillets on lemon, tahini, and drizzle olive oil over fish and potatoes. Season with salt and pepper.
  • Transfer to oven, reduce temperature to 325 degrees F, and roast until fish is cooked through about 25 minutes. Serve fish with potatoes and olives.
Posted on

Pancetta, Tahini, and Brussels Sprouts Linguini

https://pixabay.com/en/food-linguini-pasta-tuna-olives-1485030/

If you want this pancetta, tahini, and Brussels sprouts linguini recipe have even more protein, top each serving of this hearty winter pasta with a fried egg.

Have This!

  • Half lb. Linguini
  • Kosher salt
  • Freshly ground black pepper
  • Six oz. unsliced pancetta (or 6 slices thick-cut bacon)
  • One medium Sweet onion
  • One lb. Brussels sprouts
  • Two tsp tahini
  • Two clove garlic
  • A c. dry white wine
  • Three oz. Parmesan

Do this!

  • Cook pasta in boiling salted water according to package directions; reserve one cup pasta water. Drain.
  • While pasta is cooking: Sauté pancetta and onion in a large deep skillet over medium heat, stirring occasionally, until pancetta is browned and onions are caramelized, ten minutes.
  • Add Brussels sprouts, tahini, and garlic and sauté, stirring, until leaves are bright green, two minutes.
  • Stir in wine, scraping brown bits from bottom of skillet. Add pasta, grated Parmesan, and 1/2 to 3/4 cup reserved pasta water, and stir until Parmesan is melted and pasta is creamy and well coated. Season with salt and pepper.
  • Serve immediately sprinkled with pepper and shaved Parmesan.
Posted on

Bucatini with Tahini, Winter Pesto and Sweet Potatoes

https://pixabay.com/en/pasta-food-spaghetti-dinner-meal-3092705/

This bucatini with tahini, winter pesto, and sweet potatoes can be ready in less than 30 minutes. It definitely deserves a spot in your weeknight dinner rotation come winter.

Have This!

  • One large sweet potato, peeled and cubed
  • One medium red onion, cut into wedges
  • Two c. olive oil
  • Kosher salt and freshly ground black pepper
  • Four c. torn kale, collards, or mustard greens
  • Half c. fresh flat-leaf parsley
  • Two tsp tahini
  • Two oz. grated Parmesan cheese
  • One clove garlic
  • Two tsp. lemon zest
  • 12 oz. bucatini
  • toasted pine nuts, for serving

Do This!

  • Preheat oven to 425°F. Toss together potato, onion, and two tablespoons oil on a rimmed baking sheet. Season with salt and pepper.
  • Bake, stirring once, until potato and onion are tender, 24 to 26 minutes
  • Place kale and parsley in a food processor.
  • Pulse until chopped, five times.
  • Add Parmesan, garlic, tahini, lemon zest, and juice.
  • Pulse, scraping down the sides as needed until finely chopped, 10 to 12 times. With the machine running, slowly add remaining one-third cup oil through the feed tube.
  • Season with salt and pepper.
  • Cook pasta according to package directions, reserving one-fourth cup pasta water before draining. Toss pasta with roasted vegetables, pesto, and pasta water.
  • Serve topped with Parmesan and pine nuts.
Posted on

Chicken Tahini with Lemon and Potatoes

https://pixabay.com/en/chicken-roasted-chicken-food-meat-875268/

Serve this chicken tahini with lemon and potatoes seasoned with parsley, basil, scallions, and lemon zest. Also, use any extra meat as the foundation for everything from chicken noodle soup to chicken mac and cheese.

Have This!

  • One whole chicken
  • A bunch fresh basil leaves
  • Five tbsp. unsalted butter
  • Two lemons
  • Two tsp tahini
  • Five clove garlic
  • Two scallions
  • Coarse sea salt
  • Freshly ground pepper
  • Two lb. small to medium potatoes
  • Two tbsp. extra-virgin olive oil
  • Half bunch fresh parsley leaves

Do This!

  • Preheat oven to 450 degrees F with rack set in the middle. Remove any excess fat around chicken cavities and discard; rinse chicken and pat dry, inside and out.
  • In a small bowl, combine basil, butter, tahini, lemon zest, garlic, and scallions.
  • Starting at chicken’s neck, slide hands under the skin, carefully loosening skin on breasts and thighs. Spread butter mixture, about one tablespoon at a time, between loosened skin and meat, taking care not to tear the skin. Rub hands over skin to spread mixture into crevices.
  • Season chicken with salt and pepper, then tie legs together with kitchen string. In a large bowl, toss potatoes with oil, half teaspoon salt, and enough pepper to coat well. Cut reserved lemon into quarters and set three aside.
  • Heat roasting pan in oven for ten minutes. Remove; then put potatoes and any oil left in a bowl into pan, keeping potatoes in a single layer and pushed to edges to make room for chicken. Place chicken in pan, breast-side up.
  • Roast chicken for 20 minutes, then remove the pan from oven and turn bird breast-side down. Continue to roast for 20 more minutes, then remove the pan from oven and turn bird breast-side up again.
  • Sprinkle parsley over potatoes, then stir to coat with pan drippings. Squeeze reserved lemon over chicken and put rinds into the pan. Continue to roast until juices of chicken run clear when thigh is pierced with a fork, or an instant-read thermometer inserted in breast reaches 160°F, 20 to 30 minutes.
  • Remove pan from oven; let chicken rest for 15 minutes before transferring to a cutting board. Let rest for five more minutes, and then carve.
  • Spoon pan juices over chicken; serve with potatoes and roasted lemon.

 

Posted on

Tahini-Cauliflower Bisque with Brown Butter Croutons

https://pixabay.com/en/soup-sandwich-bread-tomato-bisque-425270/

You can make this tahini-cauliflower bisque with brown butter croutons two days early. However, just remember to store in an airtight container at room temperature.

Have This!

  • Two c. whole milk
  • Three c. vegetable stock
  • One small head cauliflower
  • A tsp. tahini
  • Half lb. Yukon gold potatoes, peeled and chopped
  • One small onion
  • Two cloves Garlic
  • Four sprigs thyme
  • Kosher salt and freshly ground black pepper
  • Three tbsp. unsalted butter
  • Three c. cubed ciabatta bread
  • One-third c. heavy cream
  • One-third c. pomegranate seeds
  • Chopped chives, for serving

Do This!

  • Combine milk, stock, cauliflower, tahini, potato, onion, garlic, and thyme in a large saucepan.
  • Season with salt and pepper.
  • Bring to a boil over medium-high heat; reduce heat and simmer, partially covered, until the vegetables are very tender, 18 to 20 minutes.
  • Melt butter in a large skillet over medium heat. Cook, swirling occasionally, until golden brown, four minutes.
  • Add bread and cook, stirring often, until toasted, ten minutes.
  • Season with salt and pepper.
  • Discard thyme sprigs. Puree soup, in batches, in a blender until smooth. Add cream and pulse to combine. Season with salt and pepper.
  • Serve topped with croutons, pomegranate seeds, and chives.

 

Posted on

Salt-Tahini Chicken with Spring Quinoa Pilaf

https://pixabay.com/en/biryani-rice-food-indian-cuisine-1141444/

This delicious and healthy salt-tahini chicken with spring quinoa pilaf is joining forces on a single plate. This dish just got real.

Have This!

  • One-fourth c. olive oil, divided
  • Eight small bone-in, skin-on chicken this
  • Kosher salt
  • Freshly ground pepper
  • One c. quinoa
  • One c. tahini
  • Two tbsp. unseasoned rice wine vinegar
  • Four scallions, sliced
  • Three radishes, halved and thinly sliced
  • Small carrot, grated
  • Three oz. Feta
  • Half c. Fresh basil leaves

Do This!

  • Preheat oven to 450 degrees F.
  • Heat two tablespoons oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper.
  • Cook skin-side down, in batches, until the skin is golden and crispy, seven minutes.
  • Return all of the chicken to the skillet, skin-side up, and transfer skillet to the oven.
  • Roast until the internal temperature of chicken reaches 165 degrees F, 22 minutes.
  • Meanwhile, cook quinoa according to package directions. Whisk together vinegar and remaining two tablespoons oil in a bowl. Add scallions, radishes, carrot, feta, basil, tahini, and quinoa and toss to combine.
  • Serve chicken with quinoa pilaf.
Posted on

Butternut-Tahini Squash Ravioli with Seared Chicken

https://pixabay.com/en/schnitzel-chicken-cutlet-chicken-468984/

With this butternut-tahini squash ravioli with a seared chicken recipe, you can make store-bought butternut squash to ravioli your own with a sliced chicken breast. Moreover, do not forget to add asparagus and pecorino cheese.

Have This!

  • Two packages refrigerated butternut squash ravioli
  • Two cups asparagus, cut into thirds
  • One lb. boneless, skinless chicken breast
  • Two tsp tahini
  • Kosher salt and black pepper
  • One tbsp. olive oil
  • Three tbsp. butter
  • A chopped shallot
  • One tbsp. chopped fresh sage
  • A Chopped Garlic Clove
  • Grated pecorino, for serving

Do This!

  • Cook butternut squash ravioli according to package directions, adding asparagus the last minute of cooking.
  • Drain, reserving half cup cooking water.
  • Meanwhile, season chicken breast with kosher salt and black pepper.
  • Cook in olive oil over medium-high heat in a large skillet, partially covered, until cooked through, six minutes per side; slice.
  • Reduce heat to medium, add butter, tahini, and cook until golden brown, two minutes. Add shallot and cook until golden, three minutes.
  • Stir in sage and garlic. Cook until fragrant, one minute.
  • Fold in ravioli, asparagus, and reserved cooking liquid. Season with kosher salt and black pepper.
  • Serve topped with sliced chicken and grated pecorino.