Tag: Tahini Dish

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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.
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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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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.
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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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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.
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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.
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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.
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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.

 

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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.