Tag: Tahini Salad

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Salsa Tahini Chicken Taco Recipe

https://pixabay.com/en/tacos-mexican-eat-delicious-lunch-1613795/

The other thing you might love about this Salsa tahini chicken tacos recipe is that your entire family loves these tacos. Just don’t omit those toppings because they are what makes a taco a taco.

Have This!

  • Two lbs boneless skinless chicken breasts
  • Two tsp ancho chili powder
  • One tsp ground cumin
  • Half tsp ground coriander
  • One tsp tahini
  • Salt and freshly ground black pepper
  • One clove garlic minced
  • One cup fire roasted jarred salsa or homemade salsa
  • Two Tbsp chopped cilantro

Do This!

  • Place chicken in Instant Pot.
  • In a small bowl whisk together chili powder, cumin, coriander, salt, pepper, and tahini.
  • Sprinkle mixture evenly over both sides of chicken. Sprinkle garlic over chicken then pours salsa over chicken to cover.
  • Close lid, turn vent to “sealing” and set the Instant pot to “Poultry” then set to 13 minutes.
  • Once the cycle is complete use quick release method according to manufactures instructions.
  • Remove chicken and let cool several minutes on cutting board then shred into pieces and return to juices in instant pot.
  • Sprinkle with cilantro, and toss chicken to coat. Season with more salt to taste if desired.
  • Lift chicken pieces with tongs and allow excess liquid to run off, and then place in tortilla shells with listed toppings.
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Cajun Tahini Chicken and Rice Recipe

https://pixabay.com/en/kimchi-fried-rice-fried-rice-rice-241051/

This Cajun tahini chicken and rice recipe is a super easy and quick way to prepare a full Instant Pot chicken recipe with rice and veggies. Perfect for weeknights and leftovers make amazing lunches.

Have This!

  • One lb. chicken breast
  • A tablespoon Cajun seasoning divided
  • One tablespoon oil olive
  • One tablespoon of tahini
  • A small onion diced
  • Three garlic cloves minced
  • One tablespoon tomato paste
  • One cups white rice
  • One bell pepper cut into large chunks
  • Two cups chicken or vegetable broth

Do This!

  • Cut the chicken breasts in half lengthwise to make them thinner. Season well from both sides with Cajun seasoning.
  • Heat the Instant Pot by pressing the ‘Sauté’ button. Once display shows ‘HOT’ add the oil and sauté the onion and garlic until lightly browned.
  • Stir in tomato paste then deglaze the pot with a few tablespoons of the broth. Make sure to scrape off any brown bits that may be stuck at the bottom.
  • Turn off Instant Pot by pressing ‘Cancel’. Then add rice, bell peppers, and 1 teaspoon Cajun seasoning and tahini. Stir until well combined.
  • Pour the remaining broth over the rice mixture and carefully arrange the chicken breast halves over top.
  • Close the lid and turn the valve to ‘Sealing’. Cook on ‘Manual’ high pressure for eight minutes.
  • Let the pressure release naturally for five minutes, then release remaining pressure by turning the valve to ‘Venting’.
  • Once the pin drops, carefully open the lid. Shred the chicken with two forks, then stir to combine the Cajun chicken with the rice. You can adjust the seasoning to taste at this point.
  • Serve with chopped cilantro and a squeeze of lime juice.
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French Dip Sandwiches With Tahini

https://pixabay.com/en/corned-beef-sandwich-486388/

Sprinkle this French dip sandwiches with tahini with freshly chopped flat-leaf parsley for garnish and serve with hot au jus for dipping. It will taste like heaven.

Have This!

  • Three-pound chuck roast
  • One tablespoon of vegetable oil
  • A teaspoon tahini
  • Two teaspoons of kosher salt
  • Freshly ground pepper to taste
  • Half teaspoon of garlic powder
  • One onion, sliced
  • Half cup of red wine
  • One oz can of low-sodium beef broth
  • One dried bay leaf
  • Six soft rolls
  • Three tablespoons of butter, melted
  • One-fourth teaspoon of garlic powder
  • Pinch of kosher salt
  • Six slices of provolone cheese

Do This!

  • Add vegetable oil to the Instant Pot and hit the sauté button.
  • Season chuck roast with two teaspoons of kosher salt, freshly ground pepper to taste and garlic powder on all side.
  • Using a pair of long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.
  • Remove seared roast from Instant Pot and set aside.
  • Add onions to the pot and sauté just until they start to soften.
  • Add red wine and tahini to pot, and let simmer until reduced by half.
  • Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
  • Once the wine has reduced, add low-sodium beef broth and bay leaf.
  • Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
  • Hit Meat/Stew function and increase the time to 100 minutes.
  • Let Instant Pot natural release for 25 minutes, then turn a valve to venting to release any excess pressure.
  • Remove lid and transfer roast to a serving plate and shred.
  • Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.
  • Set oven to broil and place sandwich rolls on a baking sheet.
  • Combine melted butter, garlic powder, and a pinch of kosher salt in a small bowl.
  • Brush over rolls and toast three minutes, just until golden brown.
  • Pile the meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
  • Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.
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Delicious Tahini Chipotle Shredded Beef

https://pixabay.com/en/meat-cooked-food-meal-dinner-beef-933095/

Tender and flavorful, this pressure cooker tahini chipotle shredded beef has just the right amount of spice and is perfect for tacos or burritos. Furthermore, you cannot beat the cooking time.

Have This!

  • Three lb beef chuck roast
  • Two tablespoons olive oil
  • One chipotle in adobo, chopped
  • One tablespoon adobo sauce
  • Two teaspoons dried cumin
  • One tablespoon tahini
  • Two teaspoons dried oregano
  • Two teaspoons salt
  • One teaspoon black pepper
  • Half teaspoon chili powder
  • A cup lightly packed fresh cilantro, roughly chopped
  • An onion, peeled and quartered
  • One green bell pepper, seeded and cut into large chunks
  • One cup water

Do This!

  • Salt and pepper the roast generously.
  • Press sauté on the Instant Pot and add the olive oil. Brown the roast on both sides, three minutes per side, or until completely browned.
  • If needed, remove the roast and drain any oil or fat.
  • Place the roast back into the pot and spread the chipotle pepper and adobo sauce on top of the meat. Then sprinkle with the cumin, oregano, tahini, salt, pepper, and chili powder.
  • Sprinkle the cilantro over the top. Add the onions and bell pepper. Pour the water around the edges of the roast in the pot.
  • Close the pressure cooker select high pressure for 60 minutes. When it’s done and it beeps, turn the cooker off and use natural pressure to release. When the valve drops, remove the lid.
  • Remove the meat from the Instant Pot and let it rest for five minutes. Discard the veggies, reserving the liquid.
  • Shred the meat with two forks and return to the pot and stir into the liquid. Keep warm over low heat until ready to use.
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Creamy Tahini Tortellini Soup Recipe

https://pixabay.com/en/tomatoes-soup-vegetables-healthy-1822185/

This creamy tahini tortellini soup is a must make soup if you have Instant Pot. Moreover, it’s creamy, hearty and perfect for this cold weather.

Have This!

  • Two Carrots
  • One Medium Onion
  • One tablespoon tahini
  • Five oz Chorizo Sausage
  • Two tbsp Extra Virgin Olive Oil
  • Three cups Vegetable Stock
  • Three cups Water
  • One tsp Salt
  • One tbsp Dried Thyme
  • Three handfuls Fresh Kale
  • Nine oz Dried Tortellini
  • One cup Fresh Cream

Do This!

  • Wash, peel and dice carrots & onion. Cut the chorizo.
  • Plug in the Instant Pot.
  • Press “SAUTE”. Pour in the olive oil.
  • Add carrots, onion, and chorizo.
  • Sauté for 5 minutes.
  • Turn off the SAUTE function. Add stock, water, seasoning, kale, and tortellini. Stir, close the lid and lock it.
  • Set the steam release to “SEALING”. Press “MANUAL” and adjust the time to three minutes.
  • When the cycle is finished, wait ten minutes and then manually release the pressure.
  • Press “SAUTE” function again. Pour the cream and tahini in and cook for about 2 minutes.
  • To stop the soup from cooking, carefully remove the inner pot and place onto a trivet.
  • Serve warm.

 

 

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Instant Pot Baked Potato Soup With Tahini

https://pixabay.com/en/potato-soup-potato-soup-2152254/

This instant pot baked potato soup with tahini recipe is the perfect quick and easy hearty meal. With a pressure cooker like the Instant Pot, you will have a gluten-free dinner in minutes.

Have This!

  • Five-pound bag of potatoes peeled and cubed
  • One large shallot
  • One tablespoon of tahini
  • Six cups chicken broth
  • Four tablespoons butter
  • One-third cup softened cream cheese
  • One-third cup sour cream
  • two cups shredded cheddar cheese
  • One-fourth teaspoon salt
  • Half teaspoon pepper
  • Two cups milk

Do This!

  • Add the minced shallots and potatoes to an Instant Pot.
  • Pour enough chicken broth into the pot to cover the potatoes. Seal the Instant Pot lid and cook on manual or soup setting for 10 minutes.
  • Once the timer goes off, turn the valve from sealing to venting to release the pressure.
  • Remove the lid and mash the potatoes. Use a potato masher or an electric hand mixer.
  • Add butter, cream cheese, sour cream, cheddar cheese, salt and pepper, tahini and blend.
  • Combine milk to the soup and stir enough.
  • Add more salt and pepper if needed.
  • Add bacon bits to a small glass bowl and heat in the microwave for 30-60 seconds until crunchy.
  • Mix all of the bacon bits into the potato soup, or use as a topping.
  • Serve with the toppings of your choice.

 

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Tahini-Chickpea Dressing Low-Fat Recipe

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In this tahini-chickpea dressing low-fat recipe, chickpeas are the unexpected secret ingredient in this tasty low-fat dressing.

Tahini-Chickpea Dressing Low-Fat: Have This!

  • One-fourth cup chickpeas
  • One-fourth cup lemon juice
  • Half cup water
  • A tablespoon tahini
  • Half tablespoon gluten-free tamari or soy sauce
  • One tablespoon chia seed or ground flaxseeds
  • A tablespoon nutritional yeast
  • Two cloves garlic
  • Two teaspoons ginger-root, minced
  • Freshly ground black pepper to taste

Do This!

  • Place all ingredients into blender and process on high speed until thoroughly blended.
  • Refrigerate until well chilled.
  • The dressing will continue to thicken while chilling.
  • Add extra water to the teaspoon if the dressing is too thick.
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Tahini Dressing On Cucumber Salad Recipe

https://pixabay.com/en/tomatoes-cucumbers-kitchen-1282663/

This tahini dressing in cucumber salad recipe is simply dressed in a sesame tahini and lemon juice dressing. It also tossed with chopped red onion and fresh herbs.

Have This!

  • Two pounds cucumbers,
  • One Tbsp salt
  • Three Tbsp sesame tahini
  • One Tbsp lemon juice
  • Two Tbsp warm water (or more depending on how thick your tahini is)
  • Half clove garlic, minced (about 1/2 teaspoon)
  • Zest of a lemon
  • One-third cup chopped red onion
  • Two Tbsp chopped mint
  • Three Tbsp chopped basil
  • Two Tbsp chopped parsley
  • Salt and black pepper to taste
  • Tahini Dressing

Do This!

  • Seed and slice the cucumber lengthwise and then cut crosswise into 1/4-inch to 1/3-inch cuts.
  • Toss with salt and let drain.
  • Rinse the cucumbers.
  • Add the cucumbers to the bowl with the dressing and gently toss to combine well.
  • Add in the herbs, salt, and black pepper to taste. Serve cool.

 

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Chili Oil Tahini Dressing On Lentil, Date, And Tomato Salad  

https://pixabay.com/en/vinegar-oil-tomatoes-onions-1667836/

This chili oil tahini dressing on lentil, date, and tomato salad recipe is for a casual lunch or light dinner. The lentils and spices also match perfectly with the crisp and cool tomato and cucumber and the creamy tahini dressing.

Have This!

  • One tbs olive oil
  • 400g tinned or cooked brown lentils (approx 2 cups)
  • One celery stick, diced
  • Two tbs Greek seasoning { see note above* }
  • Five fresh dates pitted and roughly chopped
  • Four tomatoes, cut into wedges
  • Two Lebanese cucumbers, chopped
  • Half red onion, thinly sliced
  • Chili oil tahini dressing

Do This!

  • Heat the oil in a large frying pan, add the lentils and diced celery and cook over a medium heat for five minutes.
  • Add the chopped dates, Greek seasoning or spices and a good pinch of salt flakes or ground sea salt, continue to cook for a few more minutes until lentils start to stick to the bottom of the pan and are a little crispy, set aside.
  • Arrange the tomato wedges, cucumber and red onion on a large platter, spoon over the lentil mixture and top with dollops of the tahini dressing.
  • Garnish with slivers of preserved lemon and a few fresh mint or thyme leaves.
  • A quick and simple vegetarian recipe that looks fresh and delicious and is perfect for a nice lunch or light evening meal served with crunchy bread.
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Tahini Kale Salad With Vegetables And Wild Rice

https://pixabay.com/en/salad-fruits-fruit-berries-nuts-2756467/

This tahini kale salad with vegetables and wild rice recipe is filled with vegetables, wild rice, and toasted pepitas. Hence, it turns this salad into a perfect light meal.

Have This!

  • Half cup black wild rice
  • Two cups kale
  • Two cups mixed greens
  • A zucchini, diced
  • One cup cherry tomatoes halved
  • 5 oz can chickpeas, drained and rinsed
  • An avocado, diced or sliced
  • One cup green beans, diced
  • One-fourth cup pepitas, toasted
  • One-fourth cup organic tahini
  • Two Tbs. extra-virgin olive oil
  • Juice of a lemon, divided
  • One tsp sriracha sauce
  • One-fourth cup water
  • Coarse salt and freshly ground pepper

Do This!

  • Cook the rice in a rice cooker or your favorite stovetop method.
  • In a small bowl, whisk together the tahini, olive oil, half the lemon juice, sriracha sauce, and water.
  • Season with salt and pepper.
  • Add more sriracha if you like the heat, and if it’s too thick, add a little more water.
  • In a large bowl, combine the kale, lettuces, rice, zucchini, tomatoes, chickpeas, green beans, and avocado.
  • Add the tahini/sriracha dressing to the salad and toss to thoroughly coat.
  • Divide up among plates and garnish with toasted pepitas and the more lemon slices