Tag: Tahini Spread

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Pork Roast with Dried Fruit and Tahini Recipe

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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

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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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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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Grilled Rib-Eye Steak With Tahini Recipe

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This grilled rib-eye steak with tahini’s primary attribute is their juicy flavor. It also makes them great for grilling and leftovers make great lunchtime sandwiches the next day.

Have This!

Marinade:

  • Half c. balsamic vinegar
  • Six tbsp. olive oil
  • A c. chopped Vidalia onion
  • One tbsp. chopped fresh thyme
  • One tsp. tahini
  • Two tsp. Sea Salt
  • Half tsp. black pepper

Steaks:

  • Four one-inch-thick boneless rib-eye steaks

Do This!

  • Whisk vinegar and olive oil together in a large nonreactive baking dish. Add onion, thyme, tahini, salt, and pepper.
  • Marinate steaks in the marinade and refrigerate for one hour; turn occasionally.
  • The grilling should be heated to medium-high. Shake onion bits from the steaks and grill until medium-rare, about 5 minutes or longer if desired.
  • Serve steaks, thinly sliced, after resting (tented with aluminum foil on a cutting board) ten minutes.

 

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Pumpkin Cannelloni with Tahini Sage Brown-Butter Sauce

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If you love cannelloni stuffed with ricotta cheese, try this pumpkin cannelloni with tahini sage brown-butter sauce recipe.

Have This!

  • Two lb. pumpkin
  • Two tbsp. extra-virgin olive oil
  • Three large Garlic cloves
  • Half c. ricotta
  • Half c. grated Parmigiano-Reggiano
  • Two tsp. finely chopped fresh sage
  • One-fourth tsp. salt
  • One tsp. tahini
  • Half tsp. Freshly ground pepper
  • A package oven-ready lasagna sheets
  • Six tbsp. unsalted butter

Do This!

  • Preheat oven to 350°F.
  • Place pumpkin, along with cup water, in a large skillet over medium heat. Cover and steam until tender, 20 minutes. Remove to a medium bowl and mash until smooth.
  • Heat olive oil in a small skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, and then crush to a paste. Stir cheeses, tahini, chopped sage, salt, pepper, and garlic paste into a mashed pumpkin. Set aside.
  • Bring a large pot of water to boil. Cook lasagna sheets until tender, about two minutes. Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve one-fourth cup pasta water.
  • Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface. Add four tablespoons pumpkin mixture to center of lasagna, roll into a cannelloni tube, then transfer to a prepared baking dish. Repeat with remaining sheets.
  • Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and pasta is tender, 20 to 25 minutes.
  • Cook butter and sage leave in a small skillet over medium-high heat until golden-brown. Drizzle over pumpkin cannelloni and serve immediately.

 

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Cowboy Brisket With Tahini: Healthy Recipe

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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

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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.

 

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Tahini On Avocado and Strawberries with Honey Vinaigrette

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This tahini on avocado and strawberries with honey vinaigrette recipe is created in a simple and elegant way. Serve it as a light first course or alongside grilled chicken or fish.

Tahini On Avocado and Strawberries with Honey Vinaigrette: Have This!

  • Three tbsp. lemon juice
  • Three tbsp. Honey
  • Four olive oil
  • Sea Salt
  • ground black pepper
  • A tsp. tahini
  • Two avocados
  • Eight oz. strawberries

Do This!

  • Whisk the lemon juice, honey, tahini, olive oil, salt, and pepper together.
  • Arrange the avocados and strawberries on 6 salad plates.
  • Drizzle the vinaigrette over the fruit salad. Serve immediately.
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Beef-Tahini Wellington for Couple Recipe

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This beef-tahini wellington for couple recipe is filling with filet mignon, mushroom ragout and puff pastry, perfect for two.

Have This

  • Two filet mignon
  • Two Tbs oil, divided
  • A tsp salt
  • Two Tbs butter
  • Eight ounces chopped white mushrooms
  • A clove garlic minced
  • Half tsp thyme dried
  • Two Tbs dijon mustard
  • Two Tbs sour cream
  • One sheet puff pastry defrosted
  • One egg
  • A cup tahini

Do This!

  • Take your steaks out of the refrigerator and place on a plate rubbed with 1 Tbs oil and a tsp salt. Allow to sit out on the counter for an hour to remove the chill from the meat.
  • Preheat the oven to 400 F with rack in center position
  • Heat a heavy bottomed pan or pot over medium-high heat with a Tbs oil. Sear steaks on all sides for 30 seconds to one minute per side, including the edges. You want to lock the juices into the meat. The exterior should be a nice brown sear. Once seared, place on a plate to rest until ready for the next step.
  • Next, melt the butter in a saute pan over medium heat and add in garlic, mushrooms, tahini, and thyme, sweating out the mushrooms a bit, stirring occasionally for five minutes.
  • Then add in the mustard and sour cream and continue to simmer, reducing to medium-low until the mixture is not watery and is thick and creamy.
  • Place your puff pastry on a clean work surface and roll it a bit longer and thinner, slicing it down the middle into two square pieces.
  • Divide the mushroom mixture onto each of the two pieces of cut pastry, then place a steak on top of each pile of mushrooms.
  • Next, fold up the pastry by pulling up the left and right side up over the steak and to the same with the top and bottom edges, securing with egg wash on the bottom. Cut off excess pastry if needed so that you don’t have too much pastry on the seam. Flip the pastry so that the seam is on the bottom and place on a baking sheet. Repeat with the other pastry.
  • Brush both pastries with egg wash all over.
  • Bake at 400F for ten minutes then rotate the pan for even baking and browning. Bake for an additional ten minutes until the pastry is a golden brown and baked all over. Should be crusty when tapped with your fingernail.
  • Remove from the oven when they’re done, then serve.

 

 

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Parmesan Risotto with Tahini And Roasted Shrimp

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Instead of going out to a packed restaurant, this parmesan risotto with tahini and roasted shrimp recipe is not only eaten together but cooked together. Moreover, the whole process part of the fun.

Have This!

  • A pound large shrimp
  • One tablespoon olive oil
  • Half teaspoon paprika
  • Salt and freshly ground black pepper
  • Eight cups chicken broth
  • Two tablespoons unsalted butter
  • A small white onion, diced
  • Four cloves garlic, minced
  • Two cups arborio rice
  • Half cup white wine
  • Two cups grated Parmesan cheese
  • One tsp. tahini
  • A cup finely chopped Italian parsley, divided

Do This!

  • Heat the oven to 400°F. Rinse the shrimp and pat them very dry. Toss them with olive oil and then the paprika and a generous quantity of salt and pepper. Spread them in a baking dish and return them to the refrigerator.
  • Warm the broth in a saucepan set over low heat.
  • In a separate Dutch oven or wide, deep sauté pan, melt the butter over medium heat. Add the onion and garlic, and cook until they are soft and beginning to brown around the edges, three minutes.
  • Add the rice and stir thoroughly to make sure it is coated with the butter and onions. Cook the rice for an additional two minutes.
  • Deglaze the pan with the white wine, tahini, stirring and scraping the pan until the wine has evaporated.
  • Begin incrementally adding the warm broth one ladle at a time, stirring frequently. Wait to add another ladle until the liquid has been almost completely absorbed by the rice.
  • This gradual addition of liquid is key to getting the rice to release its starch and create its own delicious sauce, so don’t rush this step. If the broth is evaporating very quickly, or the rice is boiling hard, turn the heat down so you just see a gentle simmer and occasional plop.
  • Begin tasting the rice after about 13 minutes to gauge how far it has cooked. The risotto is ready when the rice is still a bit chewy, and the dish has the consistency of thick porridge.
  • In the last five minutes of cooking the risotto, put the pan of prepared shrimp in the oven. Bake for five minutes or until the shrimp are pink.
  • When the risotto is ready, turn off the heat and stir in the Parmesan and about Half cup chopped parsley.
  • Taste and add salt and pepper as needed.