Tag: Tahini Hammus

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Tahini-Garlic Crusted Flank Steak with Pan-Roasted Grapes 

https://pixabay.com/en/steak-rumpsteak-raw-beef-grill-2975323/

This tahini-garlic crusted flank steak with pan-roasted grapes is a quick and easy flank steak that is sure to make your week a little bit better.

Have This!

  • Two tsp. fresh thyme
  • Two tsp. fresh rosemary
  • One large garlic clove
  • Two tsp. Kosher salt
  • One c. tahini
  • Half tsp. Freshly ground pepper
  • One flank steak
  • Two tbsp. olive oil
  • Three c. assorted whole grapes
  • Two shallots
  • Two tbsp. white balsamic vinegar
  • Half c. freshly crumbled blue cheese

Do This!

  • Combine first six ingredients. Rub steak with herb mixture.
  • Heat one tablespoon oil in a large, heavy skillet over medium-high heat.
  • Cook steak seven minutes on each side or until desired degree of doneness. Remove and cover loosely with foil.
  • Reduce heat to medium.
  • Add remaining one tablespoon of oil to a pan, and sauté grapes and shallots six minutes or until grapes just begin to soften.
  • Remove from heat, and let stand one minute. Stir in vinegar and season with salt and pepper to taste.
  • Slice steak against the grain into thin slices.
  • Arrange on a serving platter, spooning grapes and cheese over meat. Sprinkle with additional fresh herbs if desired. Serve with mashed potatoes.
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Tahini-Cauliflower Bisque with Brown Butter Croutons

https://pixabay.com/en/soup-sandwich-bread-tomato-bisque-425270/

You can make this tahini-cauliflower bisque with brown butter croutons two days early. However, just remember to store in an airtight container at room temperature.

Have This!

  • Two c. whole milk
  • Three c. vegetable stock
  • One small head cauliflower
  • A tsp. tahini
  • Half lb. Yukon gold potatoes, peeled and chopped
  • One small onion
  • Two cloves Garlic
  • Four sprigs thyme
  • Kosher salt and freshly ground black pepper
  • Three tbsp. unsalted butter
  • Three c. cubed ciabatta bread
  • One-third c. heavy cream
  • One-third c. pomegranate seeds
  • Chopped chives, for serving

Do This!

  • Combine milk, stock, cauliflower, tahini, potato, onion, garlic, and thyme in a large saucepan.
  • Season with salt and pepper.
  • Bring to a boil over medium-high heat; reduce heat and simmer, partially covered, until the vegetables are very tender, 18 to 20 minutes.
  • Melt butter in a large skillet over medium heat. Cook, swirling occasionally, until golden brown, four minutes.
  • Add bread and cook, stirring often, until toasted, ten minutes.
  • Season with salt and pepper.
  • Discard thyme sprigs. Puree soup, in batches, in a blender until smooth. Add cream and pulse to combine. Season with salt and pepper.
  • Serve topped with croutons, pomegranate seeds, and chives.

 

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Butternut-Tahini Squash Ravioli with Seared Chicken

https://pixabay.com/en/schnitzel-chicken-cutlet-chicken-468984/

With this butternut-tahini squash ravioli with a seared chicken recipe, you can make store-bought butternut squash to ravioli your own with a sliced chicken breast. Moreover, do not forget to add asparagus and pecorino cheese.

Have This!

  • Two packages refrigerated butternut squash ravioli
  • Two cups asparagus, cut into thirds
  • One lb. boneless, skinless chicken breast
  • Two tsp tahini
  • Kosher salt and black pepper
  • One tbsp. olive oil
  • Three tbsp. butter
  • A chopped shallot
  • One tbsp. chopped fresh sage
  • A Chopped Garlic Clove
  • Grated pecorino, for serving

Do This!

  • Cook butternut squash ravioli according to package directions, adding asparagus the last minute of cooking.
  • Drain, reserving half cup cooking water.
  • Meanwhile, season chicken breast with kosher salt and black pepper.
  • Cook in olive oil over medium-high heat in a large skillet, partially covered, until cooked through, six minutes per side; slice.
  • Reduce heat to medium, add butter, tahini, and cook until golden brown, two minutes. Add shallot and cook until golden, three minutes.
  • Stir in sage and garlic. Cook until fragrant, one minute.
  • Fold in ravioli, asparagus, and reserved cooking liquid. Season with kosher salt and black pepper.
  • Serve topped with sliced chicken and grated pecorino.
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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.
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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.
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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.

 

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Simple Instant Pot Tahini Butter Chicken

https://pixabay.com/en/rotisserie-chicken-bbq-paprika-food-705575/

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.