Author: Tahini Market

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Red Wine Beef Stew With Tahini Recipe

https://pixabay.com/en/japanese-stew-my-database-food-2244397/

With this red wine beef stew with tahini recipe, make sure to use best red wine you got. The reason is that red wine makes everything better, especially the stew.

Have This!

  • Two cup beef stock
  • Three tbsp. all-purpose flour
  • Two tsp. Dijon mustard
  • One lb. carrots
  • One tsp. tahini
  • A package cremini mushrooms
  • A large red onion
  • Two large celery ribs
  • Four cloves garlic
  • Six sprigs thyme
  • One tbsp. canola oil
  • Three lb. pot roast, trimmed and cut into four pieces
  • Kosher salt and freshly ground black pepper
  • Half c. tomato paste
  • A c. dry red wine
  • One tbsp. unsalted butter
  • Chopped fresh flat-leaf parsley, for serving

Do This!

  • Whip together stock, flour, and mustard in a 6-quart slow cooker. Add carrots, mushrooms, onion, celery, garlic, tahini, and thyme.
  • Heat oil in a large skillet over medium-high heat.
  • Season beef with salt and pepper.
  • Cook, turning occasionally until browned on all sides, 10 to 12 minutes.
  • Remove to slow cooker. Add tomato paste to skillet and cook, stirring, 1 minute. Combine wine and cook, scraping up browned bits, 30 seconds; add to slow cooker.
  • Cover and cook until beef is tender, on low heat eight hours.
  • Discard thyme. Remove beef and shred with two forks; return to cooker. Stir in butter.
  • Serve topped with parsley.
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Special Instant Pot Steel Cut Oats Recipe

https://pixabay.com/en/summer-dessert-kitchen-preparation-2410712/

Let me show you four ways to enjoy the special instant pot steel cut oats recipe ever. Add any milk you want to make it high fat, low fat, vegan, vegetarian, whichever way you like.

Have This!

  • One Tbsp coconut oil
  • Two cups steel cut oats
  • Three cups water
  • Two tbs tahini
  • One pinch Salt
  • One cup milk of choice
  • A cup maple syrup

Do This!

  • Preheat instant pot by pressing the sauteed button. Once hot, add coconut oil and once melted steel cut oats in order to toast them for a little while constantly stirring.
  • Add a pinch of salt and water, give it a quick stir and cover with lid and seal.
  • Press, “cancel” then “manual” and adjust the time to three minutes and pressure to “high pressure”.
  • The pot will take about five minutes to get to pressure, three minutes for cooking and 16-18 minutes for natural pressure release.
  • Once the pin dropped, open the lid, add maple syrup, tahini and your milk of choice a little at a time while stirring until you reach desired consistency and wetness of your oats. Some like it drier others swimming in milk.
  • Top with your favorite topping combo and dig in
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Special Instant Pot Tahini Hummus Recipe

https://pixabay.com/en/hummus-chickpeas-appetizer-812675/

Use your Instant Pot to make light and this special instant pot tahini hummus recipe dried beans in under an hour. Additional, this instant pot hummus requires no soak time.

Have This!

  • One pound dried garbanzo beans rinsed
  • 12 cups filtered water
  • Three cups cooked garbanzo beans, still warm
  • Half cup warm bean cooking liquid
  • Two cup tahini
  • Two medium cloves garlic
  • One large lemon juiced
  • One teaspoon kosher salt
  • Half teaspoon ground cumin
  • One-fourth teaspoon smoked paprika
  • One-fourth cup extra virgin olive oil

Do This!

  • Rinse garbanzo beans and discard any stones. Place in Instant Pot inserts along with 12 cups of filtered water.
  • Close lid, make sure vent is set to “sealed” and set Instant Pot to a manual for 35 minutes.
  • Allow Instant Pot to naturally release pressure when done. If you are pressed for time, allow IP to release pressure naturally for at least 15 minutes and then do a slow quick pressure release.
  • Carefully drain the beans, making sure to reserve the liquid
  • Transfer 3 cups of warm drained, cooked garbanzo beans to the bowl of food processor fitted with the chopping blade.
  • Add all other ingredients EXCEPT olive oil.
  • Process until smooth and slowly add the olive in through the tube, one T at a time.
  • Hummus should be smooth, creamy and taste almost whipped.
  • Serve topped with Za’atar, smoked paprika and a splash of olive oil and Enjoy!
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Hamburger Stroganoff-Tahini Recipe

https://pixabay.com/en/hamburger-food-meal-tasty-dining-494706/

This hamburger stroganoff-tahini recipe can be your favorite meal now in the instant pot. Only one dish to clean and you have an easy dinner recipe.

Have This!

  • Half c. minced onion
  • A clove garlic, minced
  • One lb ground beef
  • One tsp salt
  • One-fourth tsp pepper
  • A can cream of mushroom soup
  • A Tbsp Flour
  • One tbs tahini
  • Three c. beef broth
  • Three c. egg noodles, uncooked
  • One c. sour cream

Do This!

  • Spray Instant Pot interior with cooking spray. Set to saute.
  • Brown ground beef, onion, and garlic.
  • After beef is browned stir in flour.
  • Add broth, soup, tahini, salt, and pepper. Mix.
  • Add noodles.
  • Place lid on Instant Pot.
  • Set to high pressure for 8 minutes.
  • After it is done, let the pressure naturally release for about five minutes, and then change to quick release until all the pressure is gone.
  • Stir in sour cream until combined.
Posted on

Maple Smoked Brisket With Tahini Fill In

https://pixabay.com/en/steak-meat-schnitzel-cutlets-fry-2936531/

You will get a nice smoky flavor from just the smoked sea salt and paprika of this maple smoked brisket with tahini fill in the recipe. However, you only need a small amount of liquid smoke to get a close to smoke with an outdoor smoker taste.

Have This!

  • Two lb. beef brisket
  • Two tbsp. maple sugar, date sugar, or coconut sugar
  • Three tsp tahini
  • Two tsp. smoked sea salt
  • A tsp. black pepper
  • A tsp. mustard powder
  • One tsp. onion powder
  • Half tsp. smoked paprika
  • Two c. bone broth or stock of choice
  • A tbsp. liquid smoke
  • Three fresh thyme sprigs

Do This!

  • Remove the brisket from the refrigerator about 30 minutes before cooking. Pat it dry with paper towels and set it aside.
  • Mix the spice blend by combining the maple sugar, tahini, smoked sea salt, pepper, mustard powder, onion powder, and smoked paprika.
  • Coat the meat generously on all sides. The rub will get a bit sticky due to the sugar.
  • Set your Instant Pot to “Sauté” and allow it to heat up for 2-3 minutes. Grease the bottom with a bit of high heat cooking oil and add the brisket.  Brown on all sides until deeply golden but not burnt.
  • Turn the brisket to fatty side up and add the broth, liquid smoke, and thyme to the Instant Pot. Scrape the browned bits off the bottom and cover with the lid.
  • Switch the setting to “Manual” (leave at “High Pressure”) and increase the cook time to 50 minutes.
  • Once finished, allow the Instant Pot to release steam on its own.
  • Remove the brisket from the pot and cover it with foil to rest. Switch the Instant Pot to Sauté again to reduce & thicken the sauce with the lid off for about ten minutes.
  • Slice the brisket on a bias and serve it with your favorite sauce.
Posted on

Tahini Peanut Butter Filled Pressure Cooker Brownies

https://pixabay.com/en/food-breakfast-pancake-fruit-2497388/

This simple Tahini peanut butter filled pressure cooker brownies are filled with peanut butter or caramel, both are amazing. It is the best dessert you could make.

Have This!

  • Five tbsp butter, softened or melted
  • One-fourth c unsweetened cocoa powder
  • One c sugar
  • Half c flour
  • One-fourth tbsp vanilla
  • One tbsp tahini
  • Three-fourth tsp baking powder
  • Two eggs
  • One tbsp diced walnuts optional
  • Two c water from inside of IP
  • One tbsp creamy peanut butter

Do This!

  • Add dry ingredients in one bowl and wet in another, stir each.
  • Add all ingredients together in a bowl pray nonstick spray on inside walls of springform pan.
  • Lay precut parchment paper liner into the pan and put tbsp of peanut butter in the middle, or caramel pcs in the middle.
  • Pour brownie batter on top and spread so it is the same thickness across the pan.
  • Put aluminum foil over the top.
  • Insert a small glass bowl at bottom of your Instant Pot, or trivet, and pour 1 1/2 c. of water around it.
  • Put filled springform pan on top of cup or trivet and put IP lid on.
  • Set to manual, pressure, 50 minutes on high for a 6″ pan
  • Do a slow release and allow cooling completely, then releasing the clasp on the side of the springform pan and taking the outer rim off.
  • Put a plate on top and flip over carefully, then remove parchment paper and serve. It will be a very dense flourless cake.

 

 

Posted on

Wonderful Tahini-Lime Cheesecake

https://pixabay.com/en/lemon-cake-lime-almond-715944/

With this wonderful tahini- lime cheesecake recipe, you will find that healthy meals can be made in minutes. Here are some of the pressure cooker recipes that any family must enjoy.

Have This!

Crust:

  • One c graham cracker crumbs
  • Three T butter, melted

Cheesecake:

  • 16 oz Cream Cheese, softened to room temperature
  • Two t Flour
  • Half c Sugar
  • Two t Vanilla
  • Zest of 1 Lime
  • Two eggs
  • One egg yolk
  • Two tbs tahini
  • Two T Heavy Whipping Cream
  • Three T Key Lime Juice

Topping:

  • Half c Heavy Whipping Cream
  • Two T Sugar
  • One tbs tahini
  • Zest of 1 Lime
  • 10 Thin Lime Slice Halves

Do This!

  • With an electric mixer beat together: cream cheese, tahini, flour, sugar, vanilla and zest of one lime. Scraping sides and bottom to ensure all ingredients are mixed together well.
  • Add eggs one at a time and then egg yolk.
  • Beat until just combined.
  • Mix in Key Lime Juice and Whipping Cream until just combined. Pour over crust. Tap pan gently on the countertop a few times to get rid of any large air bubbles.
  • Add 1.5 cups water to pressure cooker insert. Then place a trivet in bottom of the insert. Lay a paper towel over the top of the springform pan and then wrap tightly with aluminum foil.
  • Place pan in a pressure cooker using a sling. Lock lid in place and cook at high pressure for 37 minutes.
  • Once cooking is completed let pressure release naturally for 18 minutes. Carefully remove from the pressure cooker and remove foil and paper towel.
  • Set on wire rack and cool for 10 minutes.
  • Let cool for 20-30 minutes and then release the springform pan edge. Cover lightly and refrigerate overnight.

 

Posted on

Salted Tahini Caramel Cheesecake

https://pixabay.com/en/cake-cheese-food-buffet-dessert-1243434/

With this salted tahini caramel cheesecake recipe, make sure to coat the pan lightly with nonstick spray and place a parchment round in the bottom of the pan. It will make removal of the cheesecake so much easier.

Have This!

Crust

  • Two cups finely crushed ritz
  • Four tablespoons butter
  • Two tablespoons sugar

Cheesecake

  • 16 ounces cream cheese, room temperature
  • Half cup light brown sugar
  • One-fourth cup sour cream
  • A tablespoon flour
  • Half teaspoon kosher salt
  • Two teaspoons vanilla
  • Two eggs

Topping

  • Half cup caramel sauce
  • A teaspoon flaked sea salt
  • Two tbs tahini

Do This!

  • Spray a 7- inch springform pan lightly with cooking spray.
  • Cut a piece of parchment paper to fit the bottom of the pan and spray again. Set aside.
  • In a large bowl combine the Ritz crumbs, butter and sugar evenly. Press the mixture firmly into the bottom and up the sides of the prepared pan. Set aside.
  • In the bowl of your stand mixer beat the cream cheese and sugar until combined and even. Add the sour cream and mix for 30 more seconds until smooth, add the flour, salt, and vanilla, scraping the sides of the bowl as necessary. Finally, add the eggs and mix until just smooth. Don’t over-mix.
  • Pour the cream cheese mixture into the prepared crust.
  • Pour two cups of water into the bottom of your Instant Pot. Place the trivet that came with the pot into the bottom. Cut a piece of aluminum foil the same size as a paper towel. Place the foil on the paper towel and put the springform pan on top of the paper towel. Wrap the bottom of the pan in the foil, with the paper towel as a barrier.
  • Next take another piece of foil about 18- inches long folded into thirds long-wise. Place this under the Springform pan and use the two sides as a “sling” to place the cheesecake into the pot. It will also make it very easy to remove the cheesecake from the Instant Pot when it’s done.
  • Once the pan is in the Instant Pot secure the lid and press the manual button. Adjust the pressure to high and set for 35 minutes, making sure the vent is closed.
  • Let the cheesecake cool and then allow the pressure to release naturally.
  • Remove the cheesecake from the pot using the sling you prepared and place on a wire rack to cool the cheesecake for an hour. Cover the cheesecake in the pan with foil and place into the refrigerator to chill for at least four hours or overnight.

Serving

  • When you’re ready to serve, top the cheesecake with the caramel sauce, tahini, and sprinkle with sea salt.
  • Using a butter knife loosen the sides of the cheesecake from the pan and release the sides of the pan.
  • Store airtight refrigerated for up to five days
Posted on

Instant Pot Tahini Mac And Cheese

https://pixabay.com/en/mac-and-cheese-pasta-food-cheese-521447/

This instant pot tahini mac and cheese is only made with just 5 real food ingredients. Moreover, it is so much better and easier than any mac and cheese you ever had.

Have This!

  • One pound uncooked whole wheat pasta
  • Four cups water
  • Three tablespoons butter, cut into small pieces
  • One teaspoon salt
  • One teaspoon tahini
  • Three cups shredded cheese

Do This!

  • Put the whole wheat pasta, water, butter, tahini, and salt into the Instant Pot.
  • Cook for four minutes using the manual function. Immediately after the timer goes off, release the steam using the valve on top.
  • The noodles should have a thin layer of starchy, buttery sauce on them.
  • As for the cheese, gently stir in the cheese and milk.
  • Add more seasoning or liquid as necessary.

 

Posted on

Tahini Chicken Enchiladas On Pressure Cooker

https://pixabay.com/en/meal-dinner-food-plate-lunch-dish-2069021/

These homemade tahini chicken enchiladas on pressure cooker are so delicious. The chicken and homemade enchilada sauce are prepared in the Instant Pot, and then the enchiladas are assembled and baked in the oven.

Have This!

  • A tablespoon of vegetable oil, plus
  • One cup of finely diced onion
  • Four cloves of garlic, minced
  • One jalapeno, seeds removed, minced
  • One cup of low-sodium chicken broth
  • Two 8 oz cans of good quality tomato sauce
  • Two tablespoons of chili powder
  • One tablespoon of sugar
  • Two tbs tahini
  • A teaspoon of cumin
  • One teaspoon of kosher salt and several turns of freshly ground pepper
  • Two pounds of boneless skinless chicken breasts, about 3 medium sized breasts
  • Two tablespoons of chopped fresh cilantro, plus more for garnish
  • 12 corn tortillas
  • Eight oz of sharp cheddar cheese, shredded
  • Eight oz of Monterey jack cheese, shredded
  • Sour cream for serving

Do This!

  • Set Instant Pot to Saute and add 1 tablespoon of oil.
  • Saute onions, garlic, and jalapeño until onions start to soften and turn translucent, Three minutes.
  • Add chicken broth, tomato sauce, chili powder, sugar, cumin, tahini, salt, and pepper to Instant Pot and stir to combine.
  • Add chicken breasts to Instant Pot, close lid and set pressure release valve to Sealing.
  • Set Instant Pot to High Pressure via Manual Mode for ten minutes.
  • Instant Pot will take about ten minutes to come to pressure, and then will countdown from ten minutes.
  • While chicken breasts and sauce are cooking, shred cheese and combine and prepare tortillas.
  • To prepare tortillas, preheat oven to 400 degrees.
  • Brush tortillas lightly with vegetable oil, spread on a baking sheet and heat in an oven for about five minutes, just until soft and pliable.
  • Once Instant Pot has completed ten-minute countdown, it will beep and switch to Keep Warm function.
  • Carefully turn pressure release valve to venting to Quick Release pressure.
  • Remove chicken breasts and set aside to cool, then shred.
  • Stir two tablespoons of chopped fresh cilantro into enchilada sauce.
  • Use the cup of enchilada sauce from the Instant Pot to spread on bottom of baking dish.
  • To assemble enchiladas, evenly divide 1/2 of enchiladas sauce, 1/2 of shredded cheese and all of the shredded chicken among the 12 corn tortillas, roll and place seam side down in baking dish.
  • Pour remaining enchilada sauce over rolled enchiladas and top with remaining cheese.
  • Cover dish with foil and bake at 400 degrees for 20-30 minutes, or until heated through and hot and bubbly.
  • Sprinkle with additional fresh cilantro and serve with sour cream.