Tag: Tahini Salad

Posted on

Raised Meatballs, Roasted Garlic Mashed Potatoes & Roasted Kale With Tahini

https://pixabay.com/en/meatballs-meat-minced-meat-dinner-2946482/

Flavorful meatballs are braised in a delicious pan gravy and served with roasted garlic mashed potatoes and roasted kale. It’s the perfect romantic meal for any special occasion.

Have This!

Roasted Garlic Mashed Potatoes

  • Four large baking potatoes, peeled and diced
  • Five tablespoons unsalted butter
  • One-fourth cup buttermilk
  • A teaspoon salt
  • Two tsp. tahini
  • Three-fourth teaspoon black pepper
  • Half cup parmesan cheese, grated
  • Eight garlic cloves, peeled
  • One tablespoon olive oil

Roasted Kale

  • Four cups fresh chopped kale
  • Two tablespoons olive oil
  • Half teaspoon salt
  • Half teaspoon black pepper
  • A teaspoon crushed red pepper flakes

Do This!

  • Preheat oven to 375°F.
  • Add in the shallot, meatball, garlic and sauté for about five minutes or until soft.
  • Stir in the flour and cook for a minute. Slowly stream in, while whisking constantly, the chicken stock until the roux has dissolved completely.
  • Lower the heat and cook until bubbly and thick. Season with a salt, pepper, and Worcestershire sauce. Lower the flame to as low as it’ll go and return the meatballs to the pot, nestling them into the gravy.
  • Simmer for about 15 to 20 minutes, semi-covered with a lid.
  • To make the potatoes, wrap the garlic cloves in foil with the olive oil and a pinch of salt and black pepper.
  • Roast in the oven for about 20 to 25 minutes. Place the potatoes in a medium pot and cover with cold water. Bring to a boil and cook for about 15 to 20 minutes or until fork tender. Drain and return to pot. Add in the butter, buttermilk, salt, pepper, roasted garlic, and parmesan. Mash until smooth. Keep warm on the stove over low heat.
  • To make the kale, place the kale on a baking sheet and toss with olive oil, salt, pepper, and red pepper flakes. Spread out onto an even layer and roast for about 10 to 15 minutes or until charred and crispy.
  • To serve, spoon the potatoes onto the plates and top with the roasted kale. Place a few meatballs on top of the kale and spoon over with gravy.
  • Garnish with chopped fresh parsley on top.
Posted on

Tahini Shakshuka For Couple Recipe

https://pixabay.com/en/kagyana-strapatsada-gdarta-2955466/

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.
Posted on

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.
Posted on

Roasted Cod-Tahini with Olives and Lemon

https://pixabay.com/en/salmon-barbecue-barbeque-bass-bbq-1238667/

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.
Posted on

Pancetta, Tahini, and Brussels Sprouts Linguini

https://pixabay.com/en/food-linguini-pasta-tuna-olives-1485030/

If you want this pancetta, tahini, and Brussels sprouts linguini recipe have even more protein, top each serving of this hearty winter pasta with a fried egg.

Have This!

  • Half lb. Linguini
  • Kosher salt
  • Freshly ground black pepper
  • Six oz. unsliced pancetta (or 6 slices thick-cut bacon)
  • One medium Sweet onion
  • One lb. Brussels sprouts
  • Two tsp tahini
  • Two clove garlic
  • A c. dry white wine
  • Three oz. Parmesan

Do this!

  • Cook pasta in boiling salted water according to package directions; reserve one cup pasta water. Drain.
  • While pasta is cooking: Sauté pancetta and onion in a large deep skillet over medium heat, stirring occasionally, until pancetta is browned and onions are caramelized, ten minutes.
  • Add Brussels sprouts, tahini, and garlic and sauté, stirring, until leaves are bright green, two minutes.
  • Stir in wine, scraping brown bits from bottom of skillet. Add pasta, grated Parmesan, and 1/2 to 3/4 cup reserved pasta water, and stir until Parmesan is melted and pasta is creamy and well coated. Season with salt and pepper.
  • Serve immediately sprinkled with pepper and shaved Parmesan.
Posted on

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.
Posted on

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.
Posted on

Special Instant Pot Steel Cut Oats Recipe

https://pixabay.com/en/summer-dessert-kitchen-preparation-2410712/

Let me show you four ways to enjoy the special instant pot steel cut oats recipe ever. Add any milk you want to make it high fat, low fat, vegan, vegetarian, whichever way you like.

Have This!

  • One Tbsp coconut oil
  • Two cups steel cut oats
  • Three cups water
  • Two tbs tahini
  • One pinch Salt
  • One cup milk of choice
  • A cup maple syrup

Do This!

  • Preheat instant pot by pressing the sauteed button. Once hot, add coconut oil and once melted steel cut oats in order to toast them for a little while constantly stirring.
  • Add a pinch of salt and water, give it a quick stir and cover with lid and seal.
  • Press, “cancel” then “manual” and adjust the time to three minutes and pressure to “high pressure”.
  • The pot will take about five minutes to get to pressure, three minutes for cooking and 16-18 minutes for natural pressure release.
  • Once the pin dropped, open the lid, add maple syrup, tahini and your milk of choice a little at a time while stirring until you reach desired consistency and wetness of your oats. Some like it drier others swimming in milk.
  • Top with your favorite topping combo and dig in
Posted on

Special Instant Pot Tahini Hummus Recipe

https://pixabay.com/en/hummus-chickpeas-appetizer-812675/

Use your Instant Pot to make light and this special instant pot tahini hummus recipe dried beans in under an hour. Additional, this instant pot hummus requires no soak time.

Have This!

  • One pound dried garbanzo beans rinsed
  • 12 cups filtered water
  • Three cups cooked garbanzo beans, still warm
  • Half cup warm bean cooking liquid
  • Two cup tahini
  • Two medium cloves garlic
  • One large lemon juiced
  • One teaspoon kosher salt
  • Half teaspoon ground cumin
  • One-fourth teaspoon smoked paprika
  • One-fourth cup extra virgin olive oil

Do This!

  • Rinse garbanzo beans and discard any stones. Place in Instant Pot inserts along with 12 cups of filtered water.
  • Close lid, make sure vent is set to “sealed” and set Instant Pot to a manual for 35 minutes.
  • Allow Instant Pot to naturally release pressure when done. If you are pressed for time, allow IP to release pressure naturally for at least 15 minutes and then do a slow quick pressure release.
  • Carefully drain the beans, making sure to reserve the liquid
  • Transfer 3 cups of warm drained, cooked garbanzo beans to the bowl of food processor fitted with the chopping blade.
  • Add all other ingredients EXCEPT olive oil.
  • Process until smooth and slowly add the olive in through the tube, one T at a time.
  • Hummus should be smooth, creamy and taste almost whipped.
  • Serve topped with Za’atar, smoked paprika and a splash of olive oil and Enjoy!
Posted on

Simple Instant Pot Tahini Butter Chicken

https://pixabay.com/en/rotisserie-chicken-bbq-paprika-food-705575/

This simple instant pot tahini butter chicken recipe is moist and full of flavor. Only taking five minutes to cook it’s quick and a perfect dinner.

Have This!

  • Six chicken thighs boneless, skinless, cut into cubes
  • One cup heavy cream
  • One cup tomato sauce
  • A tsp tahini
  • Half onion
  • Five tbsp butter
  • One tbsp minced garlic
  • A tbsp chopped ginger
  • Two tsp chili powder
  • Two tsp cumin
  • Three tsp garam masala

Do  This!

  • Turn Instant Pot to sauté, medium, and add butter.
  • When butter is melted add cubed chicken and onion.
  • Cook just enough for chicken pieces to cook just a touch on the outside.
  • Add all other ingredients to your Instant Pot or pressure cooker and mix together well.
  • Put the lid on and close steam valve.
  • Set Instant Pot to manual, pressure, low, for five minutes. When done move steam valve just slightly so steam comes out slowly.
  • Carefully lift the lid. Serve immediately or leave in pot and set to sauté low for just a few minutes allowing the sauce to bubble and thicken a bit if you desire.
  • Turn off and allow cooling a bit and resting if you want the sauce to thicken a bit more.
  • Serve with rice.