Tag: Tahini Dressing

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Pineapple and Soy-Glazed Salmon With Tahini

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This pineapple and soy-glazed salmon with tahini recipe comes with Miso. It is a paste made by fermenting soybeans, sometimes with barley or rice. Look for it in Asian, health, or gourmet markets.

Have This!

  • Two c. Pineapple Juice
  • Two tbsp. low-sodium soy sauce
  • Half c. dry sherry
  • One tsp. tahini
  • A tsp. light brown sugar
  • Two tbsp. miso
  • Four skinless salmon fillets
  • One-fourth tsp. fresh-ground black pepper

Do This!

  • Marinate the salmon: In a medium saucepan over high heat, cook the pineapple juice, soy sauce, and sherry for 20 minutes.
  • Stir in the brown sugar and cook for five more minutes. Using a whisk, stir in miso. Remove from heat and allow the mixture to cool.
  • Season the salmon fillets with the tahini, pepper, and place them in a shallow baking dish.
  • Pour the pineapple glaze over the salmon fillets, turning to coat each side, and chill for 30 minutes. Preheat oven to 425 degrees F.
  • Roast the fillets: Place the salmon on the top shelf of the oven and cook until the flesh turns opaque about seven minutes.
  • Change the oven temperature setting to broil and cook until the glaze begins to brown three minutes.
  • Serve immediately.
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Grilled Rib-Eye Steak With Tahini Recipe

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This grilled rib-eye steak with tahini’s primary attribute is their juicy flavor. It also makes them great for grilling and leftovers make great lunchtime sandwiches the next day.

Have This!

Marinade:

  • Half c. balsamic vinegar
  • Six tbsp. olive oil
  • A c. chopped Vidalia onion
  • One tbsp. chopped fresh thyme
  • One tsp. tahini
  • Two tsp. Sea Salt
  • Half tsp. black pepper

Steaks:

  • Four one-inch-thick boneless rib-eye steaks

Do This!

  • Whisk vinegar and olive oil together in a large nonreactive baking dish. Add onion, thyme, tahini, salt, and pepper.
  • Marinate steaks in the marinade and refrigerate for one hour; turn occasionally.
  • The grilling should be heated to medium-high. Shake onion bits from the steaks and grill until medium-rare, about 5 minutes or longer if desired.
  • Serve steaks, thinly sliced, after resting (tented with aluminum foil on a cutting board) ten minutes.

 

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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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Tahini- Steaks With Tarragon Mushrooms

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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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Chicken Tahini with Lemon and Potatoes

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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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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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Simple Instant Pot Tahini Butter Chicken

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This simple instant pot tahini butter chicken recipe is moist and full of flavor. Only taking five minutes to cook it’s quick and a perfect dinner.

Have This!

  • Six chicken thighs boneless, skinless, cut into cubes
  • One cup heavy cream
  • One cup tomato sauce
  • A tsp tahini
  • Half onion
  • Five tbsp butter
  • One tbsp minced garlic
  • A tbsp chopped ginger
  • Two tsp chili powder
  • Two tsp cumin
  • Three tsp garam masala

Do  This!

  • Turn Instant Pot to sauté, medium, and add butter.
  • When butter is melted add cubed chicken and onion.
  • Cook just enough for chicken pieces to cook just a touch on the outside.
  • Add all other ingredients to your Instant Pot or pressure cooker and mix together well.
  • Put the lid on and close steam valve.
  • Set Instant Pot to manual, pressure, low, for five minutes. When done move steam valve just slightly so steam comes out slowly.
  • Carefully lift the lid. Serve immediately or leave in pot and set to sauté low for just a few minutes allowing the sauce to bubble and thicken a bit if you desire.
  • Turn off and allow cooling a bit and resting if you want the sauce to thicken a bit more.
  • Serve with rice.
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Salsa Tahini Chicken Taco Recipe

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The other thing you might love about this Salsa tahini chicken tacos recipe is that your entire family loves these tacos. Just don’t omit those toppings because they are what makes a taco a taco.

Have This!

  • Two lbs boneless skinless chicken breasts
  • Two tsp ancho chili powder
  • One tsp ground cumin
  • Half tsp ground coriander
  • One tsp tahini
  • Salt and freshly ground black pepper
  • One clove garlic minced
  • One cup fire roasted jarred salsa or homemade salsa
  • Two Tbsp chopped cilantro

Do This!

  • Place chicken in Instant Pot.
  • In a small bowl whisk together chili powder, cumin, coriander, salt, pepper, and tahini.
  • Sprinkle mixture evenly over both sides of chicken. Sprinkle garlic over chicken then pours salsa over chicken to cover.
  • Close lid, turn vent to “sealing” and set the Instant pot to “Poultry” then set to 13 minutes.
  • Once the cycle is complete use quick release method according to manufactures instructions.
  • Remove chicken and let cool several minutes on cutting board then shred into pieces and return to juices in instant pot.
  • Sprinkle with cilantro, and toss chicken to coat. Season with more salt to taste if desired.
  • Lift chicken pieces with tongs and allow excess liquid to run off, and then place in tortilla shells with listed 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.
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Special Tahini Faux-tisserie Chicken

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Weeknight meals just got easier with this Special Tahini Faux-tisserie Chicken that is ready in no time and you control the seasonings.

Special Tahini Faux-tisserie Chicken: Have This!

  • Three-pound whole chicken
  • Two Tablespoons olive oil
  • Sea salt & black pepper, to taste
  • Half medium onion, cut into quarters
  • Five large cloves fresh garlic
  • One cup chicken stock/broth, or water

Seasoning

  • One teaspoon garlic powder
  • One teaspoon onion powder
  • A teaspoon chili powder
  • Half teaspoon cumin
  • Half teaspoon basil
  • One tablespoon tahini

Do This!

  • Rub chicken with one Tablespoon of olive oil and sprinkle with salt and pepper.
  • Place the onion wedges and garlic cloves inside the chicken. Use butcher’s twine to secure the legs.
  • Turn on the pressure cooker and press the Saute button.
  • Add the remaining olive oil to the metal pan. When hot, add the chicken and sear/brown both sides, about four minutes per side.

 

  • Remove the chicken and set aside. Place the trivet at the bottom of the metal pan and add the chicken stock.
  • Sprinkle seasoning mix over the entire chicken, rubbing it in and spreading it around to cover the entire chicken.
  • Place the chicken, breast side up on top of the trivet and secure the lid. Make sure the lid is in the “Sealing” position.
  • Set the pressure cooker to Manual and set a timer for 25 minutes.
  • When the timer beeps, allow the pressure to release naturally for 15 minutes. If the lid will not open, quick release the remaining pressure and remove the chicken.
  • Allow chicken to rest for ten minutes before serving.