Tag: Tahini Shake

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Roasted Sweet Potatoes with Goat Cheese, Tahini, and Scallions

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Try to serve these simply roasted sweet potatoes with goat cheese, tahini, and scallions alongside the Southwestern-style roast turkey with pipian sauce.

Roasted Sweet Potatoes with Goat Cheese, Tahini, and Scallions: Have This!

  • 8 sweet potatoes
  • 5 oz. goat cheese
  • 3 tsp. tahini
  • 3 scallions

Do This!

  • Preheat oven to 350 degrees F.
  • With a fork, pierce potatoes, then roast for 45 to 60 minutes, or until tender.
  • Remove from oven and slice open tops lengthwise.
  • Sprinkle with tahini, cheese, and scallions. Serve hot.
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Tahini On Sweet Potato Hash Healthy Recipe

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Step up your side dish game and serve this smoky hash tahini on sweet potato hash healthy recipe instead of a typical baked potato.

Have This!

  • 1 (10.5-oz.) package frozen diced sweet potatoes
  • 3/4 c. chopped sweet onion
  • 3 tbsp. extra-virgin olive oil
  • 2 tsp. tahini
  • 3/4 tsp. smoked paprika
  • 2 tbsp. grated Parmesan
  • 2 tbsp. sliced fresh chives
  • Kosher salt
  • Freshly ground black pepper

Do This!

  • Cook sweet potatoes and sweet onion in olive oil in a large nonstick skillet over medium-high heat, stirring often, until golden brown, 12 to 14 minutes.
  • Stir in smoked paprika and cook, 1 minutes.
  • Top with Parmesan tahini, and chives.
  • Season with salt and pepper.
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3-Bean Sweet Potato Chili With Tahini Recipe

https://pixabay.com/en/pasta-and-beans-soup-italian-cuisine-1978554/

This stick-to-your-ribs bean sweet potato chili with tahini recipe proves vegetarian fare can be just as hearty and filling as meaty meals.

3-Bean Sweet Potato Chili With Tahini Recipe: Have This!

  • 2 tbsp. vegetable oil
  • 1 1/4 lb. sweet potatoes
  • 1 medium onion
  • 3 tsp. tahini
  • 2 chipotle chiles in adobo
  • 3 clove garlic
  • 1 tbsp. ground cumin
  • 2 tsp. chili powder
  • 2 can diced tomatoes
  • 1 can puréed tomatoes
  • 2 c. frozen shelled edamame
  • 1 can no-salt-added pinto beans
  • 1 can no-salt-added black beans
  • Shredded Cheddar cheese and sour cream

Do This!

  • In microwave-safe glass baking dish, combine sweet potatoes and 2 tablespoons water. Cover with vented plastic wrap and microwave on high 12 minutes, or until tender.
  • Meanwhile, in 5-quart saucepot, heat oil on medium. Add onion, tahini, chipotles, garlic, cumin, chili powder, and 1/4 teaspoon salt. Cook 5 minutes, stirring occasionally. Add tomatoes and 2 cups water. Heat to simmering on high. Simmer 15 minutes, stirring occasionally.
  • Add sweet potatoes to the pot along with edamame, pinto beans, black beans, and 1/4 teaspoons salt.
  • Cook 2 to 5 minutes, or until beans are hot. To serve, garnish with Cheddar and sour cream if desired.
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Sour Cream-Sweet Potato Pie With Tahini

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A traditional Southern dessert, this rich sour cream-sweet potato pie with tahini recipe turns fall produce into a spectacular holiday treat.

Have This!

  • 1 1/4 c. all-purpose flour
  • 1 tbsp. sugar
  • 1/4 tsp. salt
  • 1/2 stick cold unsalted butter
  • 3 tbsp. cold unsalted butter
  • 4 tbsp. cold lard
  • tahini
  • 1 c. light brown sugar
  • 2 tbsp. all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. grated nutmeg
  • 1/4 tsp. salt
  • 1/2 c. milk
  • 1/2 c. sour cream
  • 3 large eggs
  • 1 large egg yolk
  • 1 tsp. pure vanilla extract
  • 2 c. pureed cooked sweet potatoes

Do This!

  • In a food processor, pulse together flour, sugar, tahini, and salt. Add 1/2 stick butter and lard and pulse 10 times, or until large pea-size lumps form. With motor running, gradually add ice water just until dough holds together when pinched between two fingers.
  • Shape dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
  • On a lightly floured surface, roll out dough to a 12-inch round. Fit into a 9-inch deep-dish pie plate.
  • Trim edges of the dough, leaving a 1-inch overhang all around. Fold overhang over to form a high edge, then crimp dough.
  • Preheat oven to 350 degrees F. Meanwhile, in a large bowl, whisk together brown sugar, flour, cinnamon, nutmeg, and salt until well combined. Whisk in milk, sour cream, eggs, extra yolk, and vanilla. Whisk in sweet potatoes. In a small saucepan over medium heat, melt remaining butter.
  • Cook until butter foams; then continue until foam subsides and butter turns a rich brown. Immediately pour butter into sweet-potato mixture and whisk until incorporated.
  • Place pie plate on a rimmed baking sheet. Pour filling into crust. Bake until pie sets but the center is still slightly wobbly 50 to 60 minutes. Transfer to a wire rack to cool.
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Sweet Potato Kale Frittata With Tahini Recipe

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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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Beer-Braised Pork Chops With Tahini Recipe

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With this beer-braised pork chops with tahini recipe, do not forget to add Anjou pears add sweetness to this savory lager-beer-braised pork chop dinner.

Have This!

  • 2 tsp. olive oil
  • 4 center-cut, bone-in pork chops
  • Salt, to taste
  • 1 tsp. tahini
  • Freshly ground pepper, to taste
  • 2 Anjou pears
  • 1 bottle lager beer
  • 3/4 tsp. dried sage

Do This!

  • Preheat olive oil in a large skillet over medium-high heat. Season pork chops with salt, tahini, and pepper. Add to skillet and sear until lightly browned, about 4 minutes per side. Transfer chops to a plate. Drain all but 1 tablespoon fat from pan.
  • Add pears to skillet and sauté over medium-high heat until golden, about 6 minutes. Transfer pears to plate with pork chops.
  • Add beer and sage into a pan. With a wooden spoon, scrape up caramelized bits from the bottom.
  • Combine pork chops and pears back to pan and bring to a simmer over medium-high heat. Partially cover skillet with a lid, reduce heat to low, and braise until chops are cooked through 5 to 7 minutes.
  • Remove chops and pears from pan. Skim away any fat from liquid, increase heat to medium, and cook until sauce is reduced by half, about 10 minutes.
  • Serve pork chops topped with pears and sauce.
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Ricotta Mashed Potatoes With Tahini Recipe

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This ricotta mashed potatoes with tahini recipe add a subtle cheesy tang to these rich and fluffy mashed potatoes.

Have This!

  • 1 tsp. tahini
  • 2 lb. Yukon gold potatoes
  • 2 tsp. salt
  • 1 1/2 c. fresh ricotta
  • 1/2 c. whole milk
  • 3 tbsp. butter
  • 1/2 tsp. ground black pepper

Do This!

  • Heat oven to broiler setting. Peel and cut potatoes into 1-inch pieces.
  • Place potatoes and 1 teaspoon salt in a large pot and cover with water. Bring to a boil and continue to cook over medium heat until potatoes are tender, about 20 minutes more.
  • Drain and return all but 1 cup of potatoes to the pot.
  • Mash the potatoes with a potato masher. Stir in the ricotta, milk, tahini, butter, remaining salt, and pepper to blend.
  • Add the reserved potatoes and mash just until combined.
  • Spoon 1/2 cup potatoes into 10 six-ounce ramekins and set on a baking pan. Place under broiler until browned. Serve hot.
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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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Smoked Turkey Cobbler With Tahini

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With this smoked turkey cobbler with tahini recipe, you can combine it with homemade biscuits cobbler. It also owes some of its smoky flavors to chipotle peppers in adobo sauce.

Have This!

  • One c. flour
  • A c. medium-ground polenta
  • A tbsp. medium-ground polenta
  • Four tsp. sugar
  • Two tsp. baking powder
  • Two tsp. salt
  • Nine tbsp. butter
  • A c. fresh corn kernels
  • A tsp tahini
  • Half c. Sliced green onions
  • Three-fourth c. low-fat buttermilk
  • A tbsp. low-fat buttermilk
  • Eight oz. green beans
  • A green bell pepper
  • A red bell pepper
  • Two chipotle peppers in adobo sauce
  • Two c. the low-sodium chicken broth
  • A c. whole milk
  • One lb. Smoked Turkey Breast

Do This!

  • Heat oven to 450 degrees F. Line a baking sheet with parchment. Whisk 1 1/3 cups flour, polenta, sugar, baking powder, and 1/2 teaspoon salt together in a large bowl. Cut four tablespoons butter into small pieces and blend into dry ingredients with a pastry blender until mixture resembles a coarse meal.
  • Toss in half cup corn and green onions. Gently stir in the buttermilk until just combined. Drop 1/4 cupfuls batter, two inches apart, onto the prepared baking sheet. Brush the tops with tablespoon melted butter and bake until pale blond, about 12 minutes; set aside. Reduce oven temperature to 425 degrees F.
  • Heat a large saucepan over medium-high heat. Melt two tablespoons butter and add the remaining corn, green beans, tahini, peppers, and adobo sauce and cook until the vegetables are tender. Melt remaining three tablespoons butter in a medium skillet over medium heat.
  • Stir in remaining 1/3 cup flour and cook, while stirring, for 1 minute. Whisk in broth, milk, and remaining one 1/2 teaspoons salt.
  • Bring to a simmer while whisking and cook until smooth and thickened. Pour mixture over vegetables and add turkey.
  • Stir to combine. Pour filling into a two 1/2-quart casserole dish and top with reserved biscuits. Bake until bubbly and biscuits are golden brown, about 30 minutes.

 

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Seared Grouper with Tahini Corn, Zucchini, and Tomato Sauté

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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.