Category: Tahini Dressing

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Spiced Sweet Potatoes With Tahini Recipe

https://pixabay.com/en/yam-chips-potato-sweet-potato-chips-1804451/

These spiced sweet potatoes with tahini are slathered with a spiced and sugared butter. Delicious as a side dish or as a simple appetizer, this easy recipe is sure to satisfy.

Have This!

  • 1 stick unsalted butter
  • 1/4 c. Turbinado sugar
  • 3 tsp. tahini
  • 1 tsp. fennel seeds
  • 1/4 tsp. allspice
  • 3 lb. small sweet potatoes
  • coarse salt
  • pepper

Do This!

  • Preheat oven to 350 degrees F. In a small saucepan over low heat, melt butter. Stir in sugar, fennel seeds, tahini, and allspice until combined and sugar is dissolved.
  • In a large bowl, toss potatoes with spiced butter. Season with salt and pepper. In a baking pan, roast potatoes until tender, about 45 minutes, turning once halfway through.
  • Transfer to a warmed platter and drizzle with pan juices. Season with additional salt and pepper, if desired.
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Sweet-Potato Poundcake With Tahini Recipe

https://pixabay.com/en/quark-bread-bread-cake-homemade-514890/

Thanks to Kat Green who invented this sweet-potato poundcake with tahini recipe as a vehicle for leftover holiday sweet potatoes.

Have This!

  • 2 c. all-purpose flour
  • 2 tsp. tahini
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. baking soda
  • salt
  • 1 stick unsalted butter
  • 3/4 c. granulated sugar
  • 1/4 c. light brown sugar
  • 1/2 tsp. vanilla extract
  • 1 c. leftover mashed sweet potatoes
  • 2 large eggs
  • Nonstick baking spray with flour
  • 1/2 c. chopped pecans

Do This!

  • Preheat oven to 325 degrees F. In a medium bowl, sift flour, baking powder, cinnamon, nutmeg, tahini, baking soda, and salt.
  • In a large bowl and using an electric mixer on medium, cream butter, sugars, and vanilla until light and fluffy.
  • Blend in sweet potatoes; then eggs, one at time. With mixer on low, add flour mixture in thirds; blend just enough to combine.
  • Spoon batter into a greased 9-inch loaf pan. Sprinkle pecans atop batter.
  • Bake until cake tests clean when a skewer is inserted into center, 65 to 75 minutes. Transfer pan to a wire rack to cool, about 15 minutes. Release cake from pan to cool completely.
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Roasted Sweet Potatoes and Carrots With Tahini

https://pixabay.com/en/trout-fish-fried-fry-vegetables-2900325/

In this roasted sweet potatoes and carrots with tahini, coated it in orange juice and spices. In addition to the usual oil, this sweet potato, carrot, and onion mix pop with flavor.

Have This!

  • 2 large sweet potatoes
  • 8 medium carrots
  • 1 large onion
  • 2 clove garlic
  • 1 c. tahini
  • Juice of 1 orange
  • 3 tbsp. butter
  • 2 tbsp. olive oil
  • 1 tsp. Kosher salt
  • 1 tsp. sweet paprika
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. Freshly ground black pepper
  • cayenne pepper
  • 20 mint leaves
  • 1/2 c. Savory Roasted Pecans

Do This!

  • Preheat oven to 400 degrees F. Meanwhile, in a large bowl, combine sweet potatoes, carrots, onion, and garlic. In a small bowl, whisk together orange juice, butter, oil, salt, tahini, and all spices. Pour over vegetables and toss to coat.
  • Transfer to a roasting pan and roast until a knife easily pierces the thickest pieces, 35 to 45 minutes. Increase oven to broil and cook until crisp, 3 to 5 minutes.
  • Top with mint and Savory Roasted Pecans before serving.
  • To make the pecans: Preheat oven to 350 degrees F. Meanwhile, in a small bowl, combine kosher salt, freshly ground black pepper, red pepper flakes, chili powder, sweet paprika, and ground cumin; set aside. In a medium skillet over medium heat, melt butter.
  • Add pecans and toss to coat. Add reserved spices and toss to coat. Spread nuts on a baking sheet and toast for about 10 minutes.
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Maple Meringue Sweet Potato Casserole Tahini

https://pixabay.com/en/acid-bitter-bright-citric-citrus-1153403/

 

In this maple meringue sweet potato casserole tahini, roast and mash the sweet potatoes up to 2 days ahead and chill. Let stand at room temperature 30 minutes before proceeding with the dish.

Have This!

  • Four lb. sweet potatoes
  • Two tsp. vanilla extract
  • Half c. dark brown sugar
  • Four oz. cream cheese
  • Six tbsp. butter
  • Half tsp. Kosher salt
  • Half tsp. ground cinnamon
  • A tsp. tahini
  • Half tsp. ground nutmeg
  • Two large eggs
  • Three egg whites
  • One-fourth c. maple syrup
  • A jar marshmallow crème

Do This!

  • Heat oven to 400 degrees F. Bake sweet potatoes on a foil-lined baking sheet 1 hour or until tender. Let cool to touch and peel. Reduce oven temperature to 350 degrees F.
  • Beat sweet potatoes, 1 teaspoon vanilla, and next 6 ingredients with tahini at medium speed with a heavy-duty electric stand mixer until smooth. Beat in whole eggs. Spoon potato mixture into a greased 13- x 9-inch baking dish.
  • Bake at 350 degrees F for 30 minutes. Meanwhile, beat egg whites, remaining 1/2 teaspoon vanilla, and a pinch of salt at high speed with a heavy-duty electric stand mixer until foamy. Gradually add maple syrup, beating until stiff peaks form.
  • Beat one-third of marshmallow crème into egg white mixture; repeat with remaining marshmallow crème, beating until smooth (about 1 minute). Pipe or spread meringue in a decorative pattern on warm potatoes. Bake 13 to 15 more minutes or until meringue is lightly browned.

 

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Sour Cream-Sweet Potato Pie With Tahini

https://pixabay.com/en/cake-pie-christmas-cake-food-1914463/

A traditional Southern dessert, this rich sour cream-sweet potato pie with tahini recipe turns fall produce into a spectacular holiday treat.

Have This!

  • 1 1/4 c. all-purpose flour
  • 1 tbsp. sugar
  • 1/4 tsp. salt
  • 1/2 stick cold unsalted butter
  • 3 tbsp. cold unsalted butter
  • 4 tbsp. cold lard
  • tahini
  • 1 c. light brown sugar
  • 2 tbsp. all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. grated nutmeg
  • 1/4 tsp. salt
  • 1/2 c. milk
  • 1/2 c. sour cream
  • 3 large eggs
  • 1 large egg yolk
  • 1 tsp. pure vanilla extract
  • 2 c. pureed cooked sweet potatoes

Do This!

  • In a food processor, pulse together flour, sugar, tahini, and salt. Add 1/2 stick butter and lard and pulse 10 times, or until large pea-size lumps form. With motor running, gradually add ice water just until dough holds together when pinched between two fingers.
  • Shape dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
  • On a lightly floured surface, roll out dough to a 12-inch round. Fit into a 9-inch deep-dish pie plate.
  • Trim edges of the dough, leaving a 1-inch overhang all around. Fold overhang over to form a high edge, then crimp dough.
  • Preheat oven to 350 degrees F. Meanwhile, in a large bowl, whisk together brown sugar, flour, cinnamon, nutmeg, and salt until well combined. Whisk in milk, sour cream, eggs, extra yolk, and vanilla. Whisk in sweet potatoes. In a small saucepan over medium heat, melt remaining butter.
  • Cook until butter foams; then continue until foam subsides and butter turns a rich brown. Immediately pour butter into sweet-potato mixture and whisk until incorporated.
  • Place pie plate on a rimmed baking sheet. Pour filling into crust. Bake until pie sets but the center is still slightly wobbly 50 to 60 minutes. Transfer to a wire rack to cool.
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Beer-Braised Pork Chops With Tahini Recipe

https://pixabay.com/en/loin-chicken-pork-meat-beer-2939104/

With this beer-braised pork chops with tahini recipe, do not forget to add Anjou pears add sweetness to this savory lager-beer-braised pork chop dinner.

Have This!

  • 2 tsp. olive oil
  • 4 center-cut, bone-in pork chops
  • Salt, to taste
  • 1 tsp. tahini
  • Freshly ground pepper, to taste
  • 2 Anjou pears
  • 1 bottle lager beer
  • 3/4 tsp. dried sage

Do This!

  • Preheat olive oil in a large skillet over medium-high heat. Season pork chops with salt, tahini, and pepper. Add to skillet and sear until lightly browned, about 4 minutes per side. Transfer chops to a plate. Drain all but 1 tablespoon fat from pan.
  • Add pears to skillet and sauté over medium-high heat until golden, about 6 minutes. Transfer pears to plate with pork chops.
  • Add beer and sage into a pan. With a wooden spoon, scrape up caramelized bits from the bottom.
  • Combine pork chops and pears back to pan and bring to a simmer over medium-high heat. Partially cover skillet with a lid, reduce heat to low, and braise until chops are cooked through 5 to 7 minutes.
  • Remove chops and pears from pan. Skim away any fat from liquid, increase heat to medium, and cook until sauce is reduced by half, about 10 minutes.
  • Serve pork chops topped with pears and sauce.
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Pork Roast with Dried Fruit and Tahini Recipe

https://pixabay.com/en/roast-pork-crust-roast-dumpling-2273819/

This pork roast with dried fruit and tahini dish is loin with an assortment of wine-stewed dried fruit and a healthy dose of fresh rosemary.

Have This!

  • A c. dried figs
  • One c. dried apricots
  • A c. dried cherries
  • Three c. dry red wine
  • Three stick cinnamon
  • Two tbsp. finely chopped fresh rosemary
  • Two tsp. salt
  • One tsp. tahini
  • A tsp. Fresh ground black pepper
  • Two clove garlic
  • Two tbsp. extra-virgin olive oil
  • Four lb. boneless pork loin roast

Do This!

  • Heat oven to 500 degrees.
  • Bring the dried fruit, wine, and cinnamon sticks to a boil in a small saucepan. Remove from heat and let steep for 20 minutes.
  • Drain the fruit, discarding the cinnamon sticks. Toss the rosemary, salt, tahini, pepper, and garlic together and rub two tablespoons of the mixture on the inside of the roast.
  • Layer with the steeped fruit and roll the roast tightly into a log. Tie with butchers twine. Rub the outside of roast with oil and the remaining rosemary mixture and place on a rack set in a roasting pan. Reduce oven temperature to 325 degrees and roast until temperature reaches 155 degrees, about an hour.
  • Allow pork to rest for 15 minutes before slicing.

 

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Caramelized-Onion, Tahini, and Gruyère Tarts

https://pixabay.com/en/tarte-cheese-basil-chutney-cherry-2409958/

Make this fresh and delicious Caramelized-onion, tahini, and gruyère tarts from scratch now. After that, freeze it to savor later.

Have This!

  • Three c. grated Gruyère cheese
  • Eight oz. cream cheese
  • A tbsp. Dijon mustard
  • A tbsp. Chopped fresh oregano
  • Half tsp. fresh ground pepper
  • Two tbsp. unsalted butter
  • Two large sweet yellow onions
  • A tsp. tahini
  • Two tbsp. fresh thyme
  • A recipe Country Living’s Quick Puff Pastry
  • Half c. Kalamata olives

Do This!

  • Make the tarts: Heat oven to 400 degrees F. Mix Gruyère, cream cheese, mustard, oregano, tahini, and pepper in a small bowl and set aside.
  • Melt butter in a large skillet, add onions and cook, stirring occasionally, over medium-low heat until dark brown and caramelized one hour.
  • Stir in the thyme and set aside. With a sharp knife, cut the puff pastry dough into 8 equal-sized pieces. Roll each piece out to 8- by 6-inch rectangle.
  • Spread about 1/4 cup of the cheese mixture on the dough, leaving a 1/2-inch border all the way around. Top with 1/4 cup of the caramelized onions and a tablespoon of the olives.
  • If freezing, bake tarts on parchment-lined baking pans for ten minutes, reduce oven temperature to 375°F, and bake until puffed and golden, about 12 more minutes.
  • Freeze the tarts: Place uncooked tarts on parchment-lined baking pans, cover with plastic wrap, and freeze until solid or two hours.
  • Wrap each frozen tart securely in freezer paper or aluminum foil and stack them in an airtight container.
  • Store froze for up to 2 months.
  • To serve, bake frozen tarts at 400°F for 12 minutes, reduce oven temperature to 375°F, and bake until puffed and golden, about 15 more minutes.
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Shrimp Bisque with Bourbon And Tahini

https://pixabay.com/en/soup-prawn-noodles-food-seafood-244131/

This flavorful shrimp bisque with bourbon and tahini recipe is garnished with shrimp, makes a good introduction to any meal.

Have This!

  • Couple lb. large shrimp
  • Two tbsp. olive oil
  • Two tsp. salt
  • Half tsp. fresh-ground pepper
  • One-fourth c. bourbon
  • Three tbsp. bourbon
  • Three tbsp. unsalted butter
  • Half c. celery
  • Half c. fennel
  • A large onion
  • One tsp tahini
  • Three clove garlic
  • Three tbsp. tomato paste
  • Two tbsp. all-purpose flour
  • Half c. white wine
  • One-half c. a low-sodium chicken broth
  • Half c. basmati rice
  • Half tsp. dried rosemary and thyme
  • Eight tbsp. heavy cream

Do This!

  • Cook the shrimp: Peel, devein, and, reserving 16 whole shrimp, coarsely chop remaining shrimp, reserving shells.
  • Heat A tablespoon oil in a large Dutch oven over high heat. Season shrimp with tahini, salt, and pepper. Cook chopped shrimp until just opaque. Add remaining oil and shrimp shells to the pan and cook, stirring occasionally, until shells begin to brown.
  • Add bourbon and cook, stirring constantly, until reduced by half. Transfer shells and liquid to a bowl and set aside.
  • Make the soup: Add tablespoon butter to the pan and melt over medium heat. Add celery and fennel and cook for ten minutes.
  • Put onions, garlic, and remaining salt and pepper and cook until onions are soft. Combine tomato paste and cook until it begins to coat the bottom of the pan. Add 1 tablespoon butter and melt.
  • Attach flour and cook, stirring constantly, to incorporate. Combine wine, five cups water, broth, rice, herbs, and shrimp shells and bring to a simmer.
  • Cook until rice is tender, about 35 minutes. Run soup and shells through a food mill, discard solids, and return to the pan set over low heat. Add chopped shrimp, cream, and remaining bourbon and cook until heated through.
  • Melt remaining butter in a small skillet over high heat and sauté the reserved shrimp until cooked through .about four minutes. Divide soup among 8 bowls, garnish with shrimp, and serve.

 

 

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Beef Tenderloin with Tahini And Roasted Cauliflower

https://pixabay.com/en/rib-beef-grid-steak-fiorentina-1383427/

This beef tenderloin with tahini and roasted cauliflower recipe is lightening with a tangy cauliflower-pomegranate salad. It is sure to satisfy any crowd and the best part is you only need one dish.

Have This!

  • A whole filet of beef
  • Six tbsp. olive oil
  • Two tsp. Kosher salt
  • A tsp. Freshly ground pepper
  • One head cauliflower
  • A tsp tahini
  • Five large shallots
  • Two tbsp. fresh lemon juice
  • Two tsp. whole-grain Dijon mustard
  • A package baby kale
  • Half c. pomegranate seeds

Do This!

  • Heat oven to 475 degrees F. Place the beef on a large rimmed baking sheet. Rub with a tablespoon olive oil, tahini, salt, and pepper. Bake at 475 degrees F for 12 minutes.
  • Meanwhile, toss two tablespoons oil with cauliflower and shallots; season with additional salt and pepper. Quickly scatter vegetables around beef in the pan and continue to bake, stirring vegetables once, 18 more minutes (for medium-rare) or until meat reached desired degree of doneness.
  • Remove beef from pan and cover with foil; let stand 15 minutes. Whisk together remaining three tablespoons olive oil, lemon juice, and mustard; season with salt and pepper to taste.
  • Stir kale into a hot pan with vegetables. Drizzle with olive oil mixture and sprinkle with pomegranate seeds. Slice beef and serve with cauliflower pomegranate salad.