Tag: Tahini Salad Recipe

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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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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.
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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.

 

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Creamy Tahini Garlic Scallop Spaghetti With Bacon

https://pixabay.com/en/spaghetti-pasta-noodles-food-eat-660748/

This creamy tahini garlic scallop spaghetti with bacon is ready in well under 30 minutes. It is also in one quick & easy meal that’s sure to impress.

Have This!

  • Three-forth Pound dry spaghetti
  • Four slices crisp cooked bacon chopped
  • One pound medium sized scallops
  • Salt and pepper to season
  • Three tablespoons olive oil
  • Six cloves minced garlic
  • Half cup white wine
  • One tsp tahini
  • One cup low sodium seafood stock or chicken stock
  • Two cups whipping cream
  • Two large tomatoes center pulp removed and diced small.
  • Half cup grated parmesan cheese

Do This!

  • Cook the dry spaghetti to al dente in salted water and drain.
  • Crisp cook the bacon in a large sauté pan and roughly chop it. Set aside.
  • Season the scallops with salt and pepper and pan sear them in the bacon fat for only about two minutes per side and set aside with the bacon.
  • Drain the bacon fat from the pan and add the olive oil and garlic; cook for only a minute to slightly soften the garlic.
  • Add the white wine and seafood stock and simmer quickly for a few minutes until the liquid has reduced by about half. Add the cream and simmer for an additional 2 minutes.
  • Season with salt and pepper if needed, then add the bacon, tomatoes, tahini, and the scallops to the sauce. Simmer for only a minute or two to warm the scallops through before adding the cooked pasta and Parmesan cheese.
  • Toss together the pasta and sauce very well 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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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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Bucatini with Tahini, Winter Pesto and Sweet Potatoes

https://pixabay.com/en/pasta-food-spaghetti-dinner-meal-3092705/

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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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.