Tag: Tahini Salad

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Sweet Potato Kale Frittata With Tahini Recipe

https://pixabay.com/en/pancake-honey-nuts-fruits-3099315/

This sweet potato kale frittata with tahini recipe is a delicious and easy frittata that is perfect for breakfast, lunch, or dinner.

Have This!

  • 6 large eggs
  • 1 c. half-and-half
  • 1 tsp. Kosher salt
  • 2 tsp. tahini
  • 1/2 tsp. Freshly ground pepper
  • 2 c. sweet potatoes
  • 1 tbsp. olive oil
  • 2 c. firmly packed chopped kale
  • 1/2 small red onion
  • 2 clove garlic
  • 3 oz. goat cheese

Do This!

  • Preheat oven to 350 degrees F. Whisk together eggs and next 3 ingredients.
  • Sauté sweet potatoes in 1 tablespoon hot oil in a 10-inch ovenproof nonstick skillet over medium heat 8 to 10 minutes or until potatoes are tender and golden; remove and keep warm.
  • Sauté kale and next 2 ingredients in remaining 1 tablespoon oil 3 to 4 minutes or until kale is wilted and tender; stir in potatoes. Pour egg mixture evenly over vegetables, tahini, and cook 3 more minutes. Sprinkle egg mixture with goat cheese.
  • Bake at 350 degrees F 10 to 14 minutes or until set.
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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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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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Shrimp Bisque with Bourbon And Tahini

https://pixabay.com/en/soup-prawn-noodles-food-seafood-244131/

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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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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Honey-Tahini Glazed Salmon with Mushrooms and Peppers

https://pixabay.com/en/salmon-dish-food-meal-fish-518032/

Honey-Tahini Glazed Salmon with Mushrooms and Peppers

If you need a new way to enjoy an old favorite meal, this honey-tahini glazed salmon with mushrooms and peppers is delectable and pairs perfectly your loves ones.

Have This!

  • Half c. seasoned rice wine vinegar
  • Two tbsp. toasted sesame oil
  • A c. light soy sauce
  • A c. Honey
  • Two tsp. tahini
  • Three tsp. chili-garlic sauce
  • One tbsp. Chinese or Dijon mustard
  • A skin-on salmon fillet
  • Two package shiitake mushrooms
  • A red bell pepper
  • A large bunch green onions
  • Two package instant microwave Jasmine rice
  • Toasted sesame seeds

Do This!

  • Heat oven to 475 degrees F. Stir together vinegar, sesame oil, tahini, soy sauce, and next three ingredients; set aside 1/2 cup of sauce.
  • Place salmon, skin side down, on a large parchment lined rimmed baking sheet. Brush with two tablespoons soy mixture.
  • Bake salmon at 475 degrees F for eight minutes. Toss mushrooms and next two ingredients with a tablespoon of soy mixture. Scatter vegetables around fish in hot pan and brush fish with soy mixture. Bake ten more minutes or until desired degree of doneness and vegetables are just tender.
  • Prepare rice according to package directions. Stir rice and remaining s tablespoon each of vinegar and sesame oil in a serving bowl; season with salt and pepper to taste.
  • Lift fish from skin with two large spatulas and transfer to a platter with vegetables; sprinkle with sesame seeds. Serve with rice and reserved 1/2 cup sauce.
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Crab Stuffed Whitefish with Tahini Recipe

https://pixabay.com/en/pelmeni-food-fish-dishes-2023480/

Crab stuffed whitefish with tahini recipe is made with succulent whitefish stuffed with creamy and dreamy crab filling and topped with a lemon butter drizzle. Furthermore, it can be done in just 30 little minutes.

Have This!

  • Two lbs. white fish
  • One tablespoon olive oil
  • Half-cup onion
  • Two gloves garlic
  • One crab meat
  • Two tsp. cream cheese
  • A tsp. tahini
  • Two tsp. old Bay Seasoning
  • Salt and pepper – to taste
  • Two garlic chives
  • Lemon butter sauce

Do This!

  • Preheat oven to 190 degrees C (375 F)
  • In a medium sauce pan, add olive oil and heat to medium heat. Add in onions until they begin to sweat down and even start to caramelise a little bit and then add garlic.
  • Add chopped up crab meat/imitation crab meat, cream cheese, old bay seasoning, salt and pepper, tahini, and garlic chives and stir until well incorporated.
  • Remove crab mixture from heat and allow to cool.
  • Lay out your white fish, remove all bones, skin and wash and dry and lie on cutting board with the back side up and top side facing down. Layer on a thick layer of crab meat mixture on to each fish fillet and spread until it is even.
  • Roll up each fish fillet and lay with seam side down on a greased baking pan. I did not use toothpicks to hold in place and all was fine.
  • Melt butter. In a small cup mix melted butter and lemon juice and if you like a tad bit of the old bay seasoning and a little salt and pepper and drizzle over the tops of the crab stuffed flounder.
  • Bake crab stuffed whitefish for about 20-25 minutes or until they flake easily with fork. It depends on the size of your fish. If you have a smaller fish start checking them after 15 minutes. Every 1o minutes, I drizzled the pan dripping of the lemon butter sauce over the crab stuffed whitefish during the cooking process.
  • Serve the crab stuffed whitefish hot out of the oven with a drizzle of the lemon butter sauce with extra wedges of lemon on the side with a nice tossed salad and vegetable.