Tag: Tahini Sauce

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Instant Pot Chicken Pho With Tahini

https://pixabay.com/en/vietnam-rice-noodles-beef-beef-ball-973991/

This instant pot chicken pho with tahini makes the traditional Vietnamese chicken noodle soup easy to make at home in around 30 minutes. And this all thanks to the help of your pressure cooker.

Have This!

  • 14 oz rice noodles
  • One Tbsp olive oil extra virgin
  • A large yellow onion halved
  • One piece ginger cut
  • Three cardamom pods lightly smashed
  • One tbsp tahini
  • A cinnamon stick
  • A Tbsp coriander seeds
  • Three-star anise pods
  • Five cloves
  • One Fuji apple peeled, cored and cut into half chunks
  • Half cup coarsely chopped cilantro leaves
  • Six chicken thighs bone-in, skin-on
  • Three Tbsp fish sauce
  • A Tbsp sugar
  • Eight cups water
  • Two tsp kosher salt

Do This!

  • Soak the noodles in large bowl of warm water for 30-45 minutes. Set aside while you prepare the pho broth.
  • Add the oil to your Instant Pot and select the sauté option. One hot, adds onion cut side down, and ginger. Cook, without stirring, for about four minutes, until slightly charred.
  • Add cardamom, cinnamon stick, coriander, star anise and cloves and cook for one minute longer, until fragrant. Add the water to the pot along with apple, cilantro, chicken, fish sauce, and sugar. Secure the lid.
  • Select Manual and cook at high pressure for 15 minutes.
  • When done, turn off the Instant Pot and let the pressure decrease naturally for 10 minutes. Set a timer and if the pressure hasn’t completely released when it goes off, turn the valve at the top to release any remaining pressure.
  • Remove chicken from the pot and set aside. Strain the broth and season with salt pepper, and tahini to taste. Skim some of the fat from the broth.
  • When the chicken is cool enough to handle, separate the meat from the bones and divide the meat among four large soup bowls.
  • Strain the noodles and divide them among the four bowls. Top each of the bowls with the broth and your desired 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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Special Tahini Faux-tisserie Chicken

https://pixabay.com/en/chicken-roasted-whole-grilled-1199243/

Weeknight meals just got easier with this Special Tahini Faux-tisserie Chicken that is ready in no time and you control the seasonings.

Special Tahini Faux-tisserie Chicken: Have This!

  • Three-pound whole chicken
  • Two Tablespoons olive oil
  • Sea salt & black pepper, to taste
  • Half medium onion, cut into quarters
  • Five large cloves fresh garlic
  • One cup chicken stock/broth, or water

Seasoning

  • One teaspoon garlic powder
  • One teaspoon onion powder
  • A teaspoon chili powder
  • Half teaspoon cumin
  • Half teaspoon basil
  • One tablespoon tahini

Do This!

  • Rub chicken with one Tablespoon of olive oil and sprinkle with salt and pepper.
  • Place the onion wedges and garlic cloves inside the chicken. Use butcher’s twine to secure the legs.
  • Turn on the pressure cooker and press the Saute button.
  • Add the remaining olive oil to the metal pan. When hot, add the chicken and sear/brown both sides, about four minutes per side.

 

  • Remove the chicken and set aside. Place the trivet at the bottom of the metal pan and add the chicken stock.
  • Sprinkle seasoning mix over the entire chicken, rubbing it in and spreading it around to cover the entire chicken.
  • Place the chicken, breast side up on top of the trivet and secure the lid. Make sure the lid is in the “Sealing” position.
  • Set the pressure cooker to Manual and set a timer for 25 minutes.
  • When the timer beeps, allow the pressure to release naturally for 15 minutes. If the lid will not open, quick release the remaining pressure and remove the chicken.
  • Allow chicken to rest for ten minutes before serving.
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Instant Pot Tahini Orange Chicken Recipe

https://pixabay.com/en/spinach-tomato-sauce-chicken-2722801/

This instant pot tahini orange chicken is healthier than takeout and easy to make using your Instant Pot. Remember, to make it with fresh orange juice and orange zest for great flavor.

Have This!

  • Two lbs chicken breast cut into 1-2 inch pieces
  • Tow tablespoons vegetable oil

Sauce:

  • One cup orange juice no sugar added
  • One tablespoon ginger grated
  • A cloves garlic minced
  • One tablespoon rice wine
  • One tablespoon of tahini
  • Half cup tomato sauce optional
  • One-fourth cup granulated sugar
  • Half cup brown sugar
  • One-fourth cup soy sauce
  • One tablespoon Sriracha
  • zest from one orange

Do this!

  • Dry it with a few paper towels and after that cut the chicken into two inch chunks.
  • Heat up your pressure cooker.
  • Add the oil to the hot Instant Pot, add the chicken and sauté for three minutes, stirring a few times. Cook until it just starts to get golden.
  • Also, after you sauté the chicken, check if bits stuck to the bottom, in that case, deglaze the pot with 1/4 cup orange juice and scrape them with a wooden spoon.
  • Add the Sauce ingredients to the pot: remaining cups of orange juice, minced garlic, ginger, soy sauce, tahini, white sugar, brown sugar, rice wine, orange zest and Sriracha sauce.
  • Stir gently until all the ingredients are combined and coated in sauce.
  • Close lid, select Manual and select five minutes on High Pressure.
  • Use a ten-minute Natural Release. Turn off the heat. Release the remaining pressure by opening the vent. Open the lid.
  • Select again the Sauté function, on LOW. In a medium bowl combine 2 tablespoons of cornstarch with the orange juice, whisk until all combined with no lumps.
  • Add the mixture to the Instant Pot and gently stir to combine. Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens. Simmer for three minutes.
  • If you want the sauce even thicker, mix one more tablespoon of cornstarch with orange juice and add it to the pot.
  • Let the Orange Chicken stand for seven minutes, the sauce will thicken more.
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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 Macadamia Crusted Tofu: Vegan/Gluten-Free Recipe

https://pixabay.com/en/china-gourmet-tofu-spicy-866410/

This tahini macadamia crusted tofu dish that will really stick to your ribs. Crunchy and nutritious macadamia nuts encrust marinated tofu without any grains or gluten, but plenty of flavor and protein.

Have This!

Creamy tahini marinade:

  • Three-fourth cup filtered water
  • Four teaspoons soy sauce
  • Three tablespoons tahini or other nut butter
  • Two tablespoons lemon juice
  • Half teaspoon garlic, minced, or ginger, peeled and minced
  • A pinch of cayenne

Crust:

  • Half cup macadamias roasted no salt
  • One tablespoon coconut, shredded & toasted
  • One teaspoon cilantro, minced
  • Half teaspoon cumin, toasted
  • One-fourth teaspoon chili powder
  • A pinch of crushed red pepper flakes
  • Sea salt, to taste
  • Tofu

Do This!

  • Place all marinade ingredients in a small bowl and whisk well.
  • Preheat oven to 350°F. Place soy sauce and water in a 9×13-inch casserole dish.
  • Prepare the creamy tahini marinade and pour or spread over tofu cutlets.
  • Let sit for at least 20 minutes. Cutlets can also be marinated the day before the dish is prepared.
  • Place dish in the oven and bake for ten minutes.
  • Place crust ingredients in food processor and process until chopped fine.
  • Cover tofu liberally with crust mixture put in the oven and bake for an additional 10 minutes.
  • Remove from oven and serve while hot.

 

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Tahini Protein Balls: Superfood Recipe

https://pixabay.com/en/food-protein-balls-snacks-bowl-1518445/

These tahini protein balls are all vegan, lactose-free, grain-free, and gluten-free. Moreover, they are made of mostly nuts and seeds for a major protein boost.

Have This!

  • Half cups of mixed nuts
  • One-half cup of pumpkin pepitas
  • Half cup of sunflower seeds
  • One-fourth cup flaxseeds
  • One-third cup of chia seeds
  • Half cup sesame seeds
  • One-third cup of shredded coconut
  • Half cup of vanilla protein powder
  • One-fourth cup of maple syrup
  • Half cup of almond spread
  • One-third cup of peanut butter
  • One-fourth cup of tahini

Do This!

  • Mix all the ingredients in a high-speed blender or food processor until desired consistency.
  • The dough should not be too dry or sticky.
  • Shape mixture into balls.
  • Keep in a glass container in the fridge for up to two weeks or store in the freezer for up to four months.