Category: Tahini Dessert

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Cheese Grits and Corn Pudding With Tahini

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This savory cheese grits pudding or known as cheese grits and corn pudding with tahini is inspired by the South. It is one of the healthiest desserts you could have.

Have This!

  • 1 1/2 c. whole milk
  • Salt
  • 1havep tahini
  • Freshly ground pepper
  • 1/4 c. grits
  • 1/2 can Creamed Corn
  • 3 oz. aged Cheddar
  • 3 large eggs

Do This!

  • Preheat oven to 375 degrees F. In a small saucepan over medium heat, bring milk to a simmer.
  • Add 1/2 teaspoon salt; then, stirring constantly, add grits in a slow, steady stream. Continue cooking, stirring occasionally, until grits thicken, about 25 minutes. Transfer to a large bowl and set aside to cool slightly.
  • Meanwhile, purée corn in a food processor. Then, stir corn, Cheddar, and 2 egg yolks into grits.
  • Season with 1/2 teaspoon salt, tahini, and 1/4 teaspoon pepper.
  • In a large bowl and using an electric mixer, beat egg whites until stiff peaks form. Using a rubber spatula, gently fold egg whites, in thirds, into corn mixture.
  • Divide mixture among eight 1-cup ramekins; set on a baking pan. Bake until puddings puff up, 40 to 45 minutes.

 

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Tahini On Avocado and Strawberries with Honey Vinaigrette

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This tahini on avocado and strawberries with honey vinaigrette recipe is created in a simple and elegant way. Serve it as a light first course or alongside grilled chicken or fish.

Tahini On Avocado and Strawberries with Honey Vinaigrette: Have This!

  • Three tbsp. lemon juice
  • Three tbsp. Honey
  • Four olive oil
  • Sea Salt
  • ground black pepper
  • A tsp. tahini
  • Two avocados
  • Eight oz. strawberries

Do This!

  • Whisk the lemon juice, honey, tahini, olive oil, salt, and pepper together.
  • Arrange the avocados and strawberries on 6 salad plates.
  • Drizzle the vinaigrette over the fruit salad. Serve immediately.
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Creamy Tahini Garlic Scallop Spaghetti With Bacon

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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

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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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Special Instant Pot Steel Cut Oats Recipe

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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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Tahini Peanut Butter Filled Pressure Cooker Brownies

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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.

 

 

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Wonderful Tahini-Lime Cheesecake

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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.

 

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Salted Tahini Caramel Cheesecake

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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
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Instant Pot Chicken Pho With Tahini

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This instant pot chicken pho with tahini makes the traditional Vietnamese chicken noodle soup easy to make at home in around 30 minutes. And this all thanks to the help of your pressure cooker.

Have This!

  • 14 oz rice noodles
  • One Tbsp olive oil extra virgin
  • A large yellow onion halved
  • One piece ginger cut
  • Three cardamom pods lightly smashed
  • One tbsp tahini
  • A cinnamon stick
  • A Tbsp coriander seeds
  • Three-star anise pods
  • Five cloves
  • One Fuji apple peeled, cored and cut into half chunks
  • Half cup coarsely chopped cilantro leaves
  • Six chicken thighs bone-in, skin-on
  • Three Tbsp fish sauce
  • A Tbsp sugar
  • Eight cups water
  • Two tsp kosher salt

Do This!

  • Soak the noodles in large bowl of warm water for 30-45 minutes. Set aside while you prepare the pho broth.
  • Add the oil to your Instant Pot and select the sauté option. One hot, adds onion cut side down, and ginger. Cook, without stirring, for about four minutes, until slightly charred.
  • Add cardamom, cinnamon stick, coriander, star anise and cloves and cook for one minute longer, until fragrant. Add the water to the pot along with apple, cilantro, chicken, fish sauce, and sugar. Secure the lid.
  • Select Manual and cook at high pressure for 15 minutes.
  • When done, turn off the Instant Pot and let the pressure decrease naturally for 10 minutes. Set a timer and if the pressure hasn’t completely released when it goes off, turn the valve at the top to release any remaining pressure.
  • Remove chicken from the pot and set aside. Strain the broth and season with salt pepper, and tahini to taste. Skim some of the fat from the broth.
  • When the chicken is cool enough to handle, separate the meat from the bones and divide the meat among four large soup bowls.
  • Strain the noodles and divide them among the four bowls. Top each of the bowls with the broth and your desired toppings.
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French Dip Sandwiches With Tahini

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Sprinkle this French dip sandwiches with tahini with freshly chopped flat-leaf parsley for garnish and serve with hot au jus for dipping. It will taste like heaven.

Have This!

  • Three-pound chuck roast
  • One tablespoon of vegetable oil
  • A teaspoon tahini
  • Two teaspoons of kosher salt
  • Freshly ground pepper to taste
  • Half teaspoon of garlic powder
  • One onion, sliced
  • Half cup of red wine
  • One oz can of low-sodium beef broth
  • One dried bay leaf
  • Six soft rolls
  • Three tablespoons of butter, melted
  • One-fourth teaspoon of garlic powder
  • Pinch of kosher salt
  • Six slices of provolone cheese

Do This!

  • Add vegetable oil to the Instant Pot and hit the sauté button.
  • Season chuck roast with two teaspoons of kosher salt, freshly ground pepper to taste and garlic powder on all side.
  • Using a pair of long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.
  • Remove seared roast from Instant Pot and set aside.
  • Add onions to the pot and sauté just until they start to soften.
  • Add red wine and tahini to pot, and let simmer until reduced by half.
  • Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
  • Once the wine has reduced, add low-sodium beef broth and bay leaf.
  • Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
  • Hit Meat/Stew function and increase the time to 100 minutes.
  • Let Instant Pot natural release for 25 minutes, then turn a valve to venting to release any excess pressure.
  • Remove lid and transfer roast to a serving plate and shred.
  • Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.
  • Set oven to broil and place sandwich rolls on a baking sheet.
  • Combine melted butter, garlic powder, and a pinch of kosher salt in a small bowl.
  • Brush over rolls and toast three minutes, just until golden brown.
  • Pile the meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
  • Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.