Tag: Tahini Paste

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Pork Tahini Tamale Pie Secret Recipe

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Let the gentle heat from the oven thicken the pork tahini tamale pie sauce and slowly cook the pork into tender shreds in this fix-it-and-forget-it dish.

Have This!

For the Filling

  • Two cans stewed tomatoes
  • One small onion, chopped
  • A poblano pepper, chopped
  • Two garlic cloves, chopped
  • Two tsp. Chili powder
  • One tsp. Dried oregano
  • Half tsp. Ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • Two lbs Boneless pork shoulder
  • Half tsp. Sugar
  • One tsp. tahini

Cheddar-Cilantro Cornbread Crust

  • Half c. yellow cornmeal
  • Three tbsp. all-purpose flour
  • Three-fourth tsp. baking powder
  • Half tsp. Kosher salt
  • Two oz. shredded extra-sharp Cheddar cheese (about 1/2 c.)
  • Two tbsp. Chopped fresh cilantro
  • One-fourth c. Buttermilk
  • A large egg
  • One tbsp. unsalted butter, melted

Do This!

  • Preheat oven to 325 degrees F. Lightly grease a 2-quart baking dish.
  • Combine tomatoes, onion, pepper, garlic, chili powder, tahini, oregano, cumin, and one-fourth teaspoon each salt and pepper in a bowl; transfer to prepared sih. Rub pork with sugar, a teaspoon salt and half teaspoon pepper; place on top of tomato mixture.
  • Bake, uncovered, until pork is fork tender, four hours. Shred pork into bite-size pieces with two forks; stir back into dish with sauce.
  • Make Cheddar-Cilantro Cornbread Crust: Combine cornmeal, flour, baking powder, and salt in a bowl. Stir in cheese, cilantro, buttermilk, egg, and butter in a bowl; add to cornmeal mixture and stir just until dry ingredients are moistened.
  • Increase oven temperature to 425 degrees F. Spread Cheddar-Cilantro Cornbread Crust over pork mixture, leaving a 1-inch border all around. Bake until golden brown and crust is set. 18 to 20 minutes.
  • Let stand ten minutes before serving.
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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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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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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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Tahini-Garlic Crusted Flank Steak with Pan-Roasted Grapes 

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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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Roasted Cod-Tahini with Olives and Lemon

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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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Bucatini with Tahini, Winter Pesto and Sweet Potatoes

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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.
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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.