Tag: Tahini Meal

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 Pork Chops with Sautéed Apples, Tahini, and Caramelized Onions

https://pixabay.com/en/thick-pig-roast-filet-izod-black-pepper%2C-2336138/

Chase away the season’s chill with this pork chops with sautéed apples, tahini, and caramelized onions recipe. It is ready to serve in less than an hour.

Have This!

  • Three tbsp. unsalted butter
  • Half c. vegetable oil
  • Two medium yellow onions
  • A tsp. salt
  • A tsp. fresh-ground pepper
  • Two Rome apples
  • Two tbsp. coriander seed
  • A tsp. tahini
  • A tsp. ground cumin
  • Two tbsp. Dijon mustard
  • Two tbsp. Honey
  • Four boneless pork chops

Do This!

  • Preheat oven to 400 F.
  • Combine the coriander, cumin, mustard, tahini, honey, and remaining salt and pepper in a small bowl.
  • Heat the remaining vegetable oil in a large ovenproof skillet over medium-high heat. Spread the spice mixture over the pork chops and place them in the hot pan.
  • Sear pork chops for two minutes on each side and transfer to oven. Continue to cook in the oven until done seven more minutes.
  • Serve with Sautéed Apples and Caramelized Onions.
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Lobster-Noodle Casserole With Tahini

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This lobster-noodle casserole with tahini is perfect for summer entertaining. It can be baked in individual casseroles or in one large dish and served buffet style for casual gatherings.

Have This!

  • Two fresh lobsters
  • Three tbsp. salt
  • Half tsp. salt
  • Three tbsp. butter
  • A shallot
  • A tbsp. tomato paste
  • Three clove garlic
  • One-fourth c. brandy
  • Half c. heavy cream
  • fresh-ground black pepper
  • tahini
  • Half lb. egg noodles
  • One tbsp. fresh lemon juice
  • Six sprig thyme

Do This!

Lobster

  • Fill a large bowl halfway with ice and water and set aside.
  • Bring a large pot of water and three tablespoons of the salt to a boil and plunge the lobsters, headfirst, into the water with long-handled tongs.
  • Reduce heat to low and cook, covered, for four minutes. Drain the lobsters and place in the prepared ice bath to cool.
  • Crack the shells and remove the tail and claw meat. Reserve the shells. Cut the tail meat into 1/2-inch-thick medallions and the claw meat into large pieces and set aside.

Bake the casseroles:

  • Preheat oven to 350°F. Lightly coat four 1-cup-capacity baking dishes or one 9-inch round baking dish with a tablespoon butter and set aside. Melt the remaining butter in a medium skillet over medium heat.
  • Add the shallot and cook until soft. Add the reserved shells, tomato paste, tahini, and garlic and cook, stirring continuously, for five minutes.
  • Move the pan away from the heat and add the brandy. Return to the heat and bring the mixture to a boil, whisking continuously.
  • Reduce heat to medium-low, add two cups water, and simmer until thickened slightly about 15 minutes. Strain the mixture and stir in the cream, remaining salt, and pepper. Add the egg noodles, lobster meat, and lemon juice and toss to coat.
  • Divide the mixture evenly among the prepared baking dishes, cover with foil, and bake until the lobster is cooked through and the noodles are hot, about 20 minutes. Garnish with thyme sprigs and serve immediately.
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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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Pineapple and Soy-Glazed Salmon With Tahini

https://pixabay.com/en/salmon-food-dish-diner-healthy-2733044/

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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Smoked Turkey Cobbler With Tahini

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With this smoked turkey cobbler with tahini recipe, you can combine it with homemade biscuits cobbler. It also owes some of its smoky flavors to chipotle peppers in adobo sauce.

Have This!

  • One c. flour
  • A c. medium-ground polenta
  • A tbsp. medium-ground polenta
  • Four tsp. sugar
  • Two tsp. baking powder
  • Two tsp. salt
  • Nine tbsp. butter
  • A c. fresh corn kernels
  • A tsp tahini
  • Half c. Sliced green onions
  • Three-fourth c. low-fat buttermilk
  • A tbsp. low-fat buttermilk
  • Eight oz. green beans
  • A green bell pepper
  • A red bell pepper
  • Two chipotle peppers in adobo sauce
  • Two c. the low-sodium chicken broth
  • A c. whole milk
  • One lb. Smoked Turkey Breast

Do This!

  • Heat oven to 450 degrees F. Line a baking sheet with parchment. Whisk 1 1/3 cups flour, polenta, sugar, baking powder, and 1/2 teaspoon salt together in a large bowl. Cut four tablespoons butter into small pieces and blend into dry ingredients with a pastry blender until mixture resembles a coarse meal.
  • Toss in half cup corn and green onions. Gently stir in the buttermilk until just combined. Drop 1/4 cupfuls batter, two inches apart, onto the prepared baking sheet. Brush the tops with tablespoon melted butter and bake until pale blond, about 12 minutes; set aside. Reduce oven temperature to 425 degrees F.
  • Heat a large saucepan over medium-high heat. Melt two tablespoons butter and add the remaining corn, green beans, tahini, peppers, and adobo sauce and cook until the vegetables are tender. Melt remaining three tablespoons butter in a medium skillet over medium heat.
  • Stir in remaining 1/3 cup flour and cook, while stirring, for 1 minute. Whisk in broth, milk, and remaining one 1/2 teaspoons salt.
  • Bring to a simmer while whisking and cook until smooth and thickened. Pour mixture over vegetables and add turkey.
  • Stir to combine. Pour filling into a two 1/2-quart casserole dish and top with reserved biscuits. Bake until bubbly and biscuits are golden brown, about 30 minutes.

 

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Pumpkin Cannelloni with Tahini Sage Brown-Butter Sauce

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If you love cannelloni stuffed with ricotta cheese, try this pumpkin cannelloni with tahini sage brown-butter sauce recipe.

Have This!

  • Two lb. pumpkin
  • Two tbsp. extra-virgin olive oil
  • Three large Garlic cloves
  • Half c. ricotta
  • Half c. grated Parmigiano-Reggiano
  • Two tsp. finely chopped fresh sage
  • One-fourth tsp. salt
  • One tsp. tahini
  • Half tsp. Freshly ground pepper
  • A package oven-ready lasagna sheets
  • Six tbsp. unsalted butter

Do This!

  • Preheat oven to 350°F.
  • Place pumpkin, along with cup water, in a large skillet over medium heat. Cover and steam until tender, 20 minutes. Remove to a medium bowl and mash until smooth.
  • Heat olive oil in a small skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, and then crush to a paste. Stir cheeses, tahini, chopped sage, salt, pepper, and garlic paste into a mashed pumpkin. Set aside.
  • Bring a large pot of water to boil. Cook lasagna sheets until tender, about two minutes. Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve one-fourth cup pasta water.
  • Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface. Add four tablespoons pumpkin mixture to center of lasagna, roll into a cannelloni tube, then transfer to a prepared baking dish. Repeat with remaining sheets.
  • Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and pasta is tender, 20 to 25 minutes.
  • Cook butter and sage leave in a small skillet over medium-high heat until golden-brown. Drizzle over pumpkin cannelloni and serve immediately.

 

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Shrimp Bisque with Bourbon And Tahini

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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.
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Cowboy Brisket With Tahini: Healthy Recipe

https://pixabay.com/en/taco-mexican-beef-food-1018962/

Every country home needs something simmering in the kitchen. Hence, fire up with this cowboy brisket with tahini recipe.

Have This!

  • Two tbsp. cowboy rub
  • A tbsp. dark brown sugar
  • Two tsp. smoked paprika
  • A 1/2 tsp. Kosher salt
  • One tsp. ground cumin
  • A tsp tahini
  • One flat-cut brisket
  • A large Sweet onion
  • Three clove garlic
  • A c. Chopped fresh cilantro

Do This!

  • Stir together first six ingredients. Trim fat from brisket leaving a thin layer; cut into three-inch chunks.
  • Rub brisket pieces evenly with spice mixture. Arrange meat on top of onions and garlic in a lightly greased 5- to 6-quart slow cooker.
  • Sprinkle with cilantro. Cover and cook on low nine hours or until brisket pieces shred easily with a fork.
  • Serve brisket drizzled with a small amount of cooking liquid, or cover and chill up to four days.