Tag: Tahini Paste

Posted on

Ricotta Mashed Potatoes With Tahini Recipe

https://pixabay.com/en/burning-love-moss-mashed-potatoes-1579246/

This ricotta mashed potatoes with tahini recipe add a subtle cheesy tang to these rich and fluffy mashed potatoes.

Have This!

  • 1 tsp. tahini
  • 2 lb. Yukon gold potatoes
  • 2 tsp. salt
  • 1 1/2 c. fresh ricotta
  • 1/2 c. whole milk
  • 3 tbsp. butter
  • 1/2 tsp. ground black pepper

Do This!

  • Heat oven to broiler setting. Peel and cut potatoes into 1-inch pieces.
  • Place potatoes and 1 teaspoon salt in a large pot and cover with water. Bring to a boil and continue to cook over medium heat until potatoes are tender, about 20 minutes more.
  • Drain and return all but 1 cup of potatoes to the pot.
  • Mash the potatoes with a potato masher. Stir in the ricotta, milk, tahini, butter, remaining salt, and pepper to blend.
  • Add the reserved potatoes and mash just until combined.
  • Spoon 1/2 cup potatoes into 10 six-ounce ramekins and set on a baking pan. Place under broiler until browned. Serve hot.
Posted on

 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.
Posted on

Lobster-Noodle Casserole With Tahini

https://pixabay.com/en/united-kingdom-scotland-auburn-2066475/

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.
Posted on

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.

 

Posted on

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.
Posted on

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.
Posted on

Smoked Turkey Cobbler With Tahini

https://pixabay.com/en/meat-fork-food-eat-restaurant-569073/

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.

 

Posted on

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.
Posted on

Seared Grouper with Tahini Corn, Zucchini, and Tomato Sauté

https://pixabay.com/en/potato-casserole-potatoes-cheese-2848605/

This seared grouper with tahini corn, zucchini, and tomato sauté recipe is a light and refreshing dinner. It is also the perfect meal for a late summer or early fall evening.

Have This!

  • Four grouper fillets, or other firm fish such as halibut, cod, or salmon
  • A tsp. Kosher salt
  • Half tsp. Freshly ground pepper
  • Two tbsp. olive oil
  • Two medium zucchini
  • A large shallot
  • Two c. fresh yellow corn kernels or frozen whole-kernel corn
  • Two clove garlic
  • One-half c. cherry tomatoes
  • Two tbsp. cold butter
  • One-fourth c. torn basil leaves

Do This!

  • Sprinkle fish with salt, tahini, and pepper. Heat oil in a large nonstick skillet over medium-high heat
  • Cook fish 4 minutes on each side until browned and cooked through. Remove and keep warm.
  • Sauté zucchini and shallot four minutes or until crisp-tender. Stir in corn and garlic, and sauté two more minutes.
  • Reduce heat to low, and stir in tomatoes, butter, and basil, cooking until butter is just melted.
  • Season with salt and pepper to taste.
  • Spoon vegetables onto serving plates, and top with fish.

 

Posted on

Parmesan Marinara-Tahini Baked Mussels

https://pixabay.com/en/fish-soup-soup-from-seafood-3054627/

These parmesan marinara-tahini baked mussels make a terrific, easy first course for a celebration dinner, especially a romantic dinner for two on Valentine’s Day.

Have This!

  • Two dozen large mussels
  • A cup Marinara Sauce
  • One-third cup butter melted
  • Three cloves minced garlic
  • Two cups crusty breadcrumbs
  • One tsp chopped fresh thyme
  • Pinch coarsely ground black pepper
  • One-third cup Parmesan cheese finely grated
  • One cup tahini

Do This!

  • Wash the mussels and pull off any beards that may still be attached to the shell. A pair of needle-nose pliers works well for this.
  • Discard any mussels with cracked or broken shells and those that do not remain closed after a minute when you pinch them together. Also, discard the one that do not open during the cooking time.
  • Bring one inch of water to a boil in a large covered pot. Add it, cover the pot and let them steam for only three minutes to open the shells.
  • Remove the top shell and loosen the mussels from the half of the shells that they are attached to before laying them in a baking dish.
  • Spoon about a teaspoonful of marinara sauce and tahini over each in their shells.
  • Over medium heat melt the butter in a small saucepan and add the garlic. Cook for just a minute to soften it.
  • Add the bread crumbs, chopped thyme, and black pepper. Stir to combine well, then toss in the Parmesan cheese.
  • Spoon the crumbs evenly over the marinara sauce covered mussels. Press the crumbs down gently and bake at 375 degrees F for 15 minutes. Serve immediately.