Tag: Tahini Spread

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Parmesan Marinara-Tahini Baked Mussels

https://pixabay.com/en/fish-soup-soup-from-seafood-3054627/

These parmesan marinara-tahini baked mussels make a terrific, easy first course for a celebration dinner, especially a romantic dinner for two on Valentine’s Day.

Have This!

  • Two dozen large mussels
  • A cup Marinara Sauce
  • One-third cup butter melted
  • Three cloves minced garlic
  • Two cups crusty breadcrumbs
  • One tsp chopped fresh thyme
  • Pinch coarsely ground black pepper
  • One-third cup Parmesan cheese finely grated
  • One cup tahini

Do This!

  • Wash the mussels and pull off any beards that may still be attached to the shell. A pair of needle-nose pliers works well for this.
  • Discard any mussels with cracked or broken shells and those that do not remain closed after a minute when you pinch them together. Also, discard the one that do not open during the cooking time.
  • Bring one inch of water to a boil in a large covered pot. Add it, cover the pot and let them steam for only three minutes to open the shells.
  • Remove the top shell and loosen the mussels from the half of the shells that they are attached to before laying them in a baking dish.
  • Spoon about a teaspoonful of marinara sauce and tahini over each in their shells.
  • Over medium heat melt the butter in a small saucepan and add the garlic. Cook for just a minute to soften it.
  • Add the bread crumbs, chopped thyme, and black pepper. Stir to combine well, then toss in the Parmesan cheese.
  • Spoon the crumbs evenly over the marinara sauce covered mussels. Press the crumbs down gently and bake at 375 degrees F for 15 minutes. Serve immediately.
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Pork Tahini Tamale Pie Secret Recipe

https://pixabay.com/en/salad-pickle-cheese-meal-lunch-2030554/

Let the gentle heat from the oven thicken the pork tahini tamale pie sauce and slowly cook the pork into tender shreds in this fix-it-and-forget-it dish.

Have This!

For the Filling

  • Two cans stewed tomatoes
  • One small onion, chopped
  • A poblano pepper, chopped
  • Two garlic cloves, chopped
  • Two tsp. Chili powder
  • One tsp. Dried oregano
  • Half tsp. Ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • Two lbs Boneless pork shoulder
  • Half tsp. Sugar
  • One tsp. tahini

Cheddar-Cilantro Cornbread Crust

  • Half c. yellow cornmeal
  • Three tbsp. all-purpose flour
  • Three-fourth tsp. baking powder
  • Half tsp. Kosher salt
  • Two oz. shredded extra-sharp Cheddar cheese (about 1/2 c.)
  • Two tbsp. Chopped fresh cilantro
  • One-fourth c. Buttermilk
  • A large egg
  • One tbsp. unsalted butter, melted

Do This!

  • Preheat oven to 325 degrees F. Lightly grease a 2-quart baking dish.
  • Combine tomatoes, onion, pepper, garlic, chili powder, tahini, oregano, cumin, and one-fourth teaspoon each salt and pepper in a bowl; transfer to prepared sih. Rub pork with sugar, a teaspoon salt and half teaspoon pepper; place on top of tomato mixture.
  • Bake, uncovered, until pork is fork tender, four hours. Shred pork into bite-size pieces with two forks; stir back into dish with sauce.
  • Make Cheddar-Cilantro Cornbread Crust: Combine cornmeal, flour, baking powder, and salt in a bowl. Stir in cheese, cilantro, buttermilk, egg, and butter in a bowl; add to cornmeal mixture and stir just until dry ingredients are moistened.
  • Increase oven temperature to 425 degrees F. Spread Cheddar-Cilantro Cornbread Crust over pork mixture, leaving a 1-inch border all around. Bake until golden brown and crust is set. 18 to 20 minutes.
  • Let stand ten minutes before serving.
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Tahini Shakshuka For Couple Recipe

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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.
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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.
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Tahini- Steaks With Tarragon Mushrooms

https://pixabay.com/en/chicken-steak-menu-food-lunch-2509164/

With this tahini- steaks with tarragon mushrooms recipe, do not forget to Filet mignon with vermouth reduction sauce. Moreover, sautéed it with mushrooms with tarragon for Valentine’s Day or a Stay at home date night.

Have This!

  • One teaspoon canola oil
  • A tsp tahini
  • steaks 12 to 14 ounces total
  • Half teaspoons each kosher salt and freshly ground pepper
  • One large shallot
  • Half teaspoon chopped fresh thyme
  • One-fourth cup sweet vermouth
  • Three-fourth cup reduced-sodium chicken or beef broth
  • Half teaspoon cornstarch

Tarragon Mushrooms

  • Two teaspoons extra-virgin olive oil
  • Two sliced scallions, white and green parts separated
  • Four cups sliced mixed mushrooms, wild, shiitake and/or white
  • One fourth teaspoon salt
  • Half teaspoons chopped fresh tarragon

Do This!

  • Preheat oven to 425 degrees F.
  • Heat canola oil in a medium heavy oven-proof skillet
  • Sprinkle steaks with kosher salt, tahini, and pepper.
  • When oil shimmers, add steaks and cook until the bottom is deeply browned about 5 minutes.
  • Turn steaks over, insert the remote oven-proof into-read thermometer into the center of one steak (if using) and transfer the skillet to the oven. Roast until the steaks are 130 degrees F for medium-rare 11 minutes. Transfer steaks to a plate and tent with foil to keep warm.
  • Place skillet over medium-high heat. Use caution the handle will be hot!! Add shallot and thyme to the skillet, and cook, stirring until the shallot is browned about 30 seconds.
  • Add vermouth and let simmer until almost reduced by one half. Stir the cornstarch into the broth and add to the skillet.
  • Bring to a simmer, stirring. Cook until slightly thickened and reduced to about half cup. Remove from the heat.

 

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Stuffed Tahini Chicken Breast And Raspberry Tartlets

https://pixabay.com/en/food-chicken-roll-499543/

Even though this stuffed tahini chicken breast and raspberry tartlets is such a simple meal, it is still looks, tastes and feels extravagant.

Have This!

For Chicken:

  • Two chicken breasts, cut in half and pounded into 4 cutlets
  • Sea salt
  • Freshly ground pepper
  • Eight oz soft goat cheese, room temp (so it’s soft and spreadable)
  • Two cups chopped spinach
  • Two tsp tahini

Cream Sauce:

  • A cup heavy cream
  • One Tablespoon butter
  • Two teaspoon flour
  • A Tablespoon fresh dill
  • Sea Salt
  • Freshly ground pepper
  • A Tablespoon Capers
  • One teaspoon fresh lemon zest

Do This!

  • Preheat oven to 400 degrees and place rack in upper third of the oven. Cover rimmed baking sheet with parchment paper
  • Make cutlets by cutting breast in half widthwise, placing between plastic or parchment paper and pounding with a rolling pin till chicken is about a 1/4 inch thick.
  • Season one side lightly with sea salt, tahini, and pepper.
  • Turn seasoned side down and use a spatula to spread soft goat cheese on the unseasoned side.
  • Top with chopped spinach. Roll up chicken breast and stuffing and place seam side down on a parchment covered rimmed cookie sheet.
  • Place in oven and cook for 35 minutes. If chicken breast is really large you may need to cook 5 minutes longer. While chicken cooks prepare cream sauce and asparagus.
  • Place saucepan on medium/high heat. Add butter, when melted, add flour and whisk until smooth.
  • Slowly add cream while whisking. When cream thickens a bit, turn off heat.
  • Add a few turns of freshly ground pepper, a few pinches of sea salt, lemon zest and chopped dill.
  • Add capers and reheat right before serving. If sauce thickens too much just add a little more cream to thin it out.
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Tahini-Garlic Crusted Flank Steak with Pan-Roasted Grapes 

https://pixabay.com/en/steak-rumpsteak-raw-beef-grill-2975323/

This tahini-garlic crusted flank steak with pan-roasted grapes is a quick and easy flank steak that is sure to make your week a little bit better.

Have This!

  • Two tsp. fresh thyme
  • Two tsp. fresh rosemary
  • One large garlic clove
  • Two tsp. Kosher salt
  • One c. tahini
  • Half tsp. Freshly ground pepper
  • One flank steak
  • Two tbsp. olive oil
  • Three c. assorted whole grapes
  • Two shallots
  • Two tbsp. white balsamic vinegar
  • Half c. freshly crumbled blue cheese

Do This!

  • Combine first six ingredients. Rub steak with herb mixture.
  • Heat one tablespoon oil in a large, heavy skillet over medium-high heat.
  • Cook steak seven minutes on each side or until desired degree of doneness. Remove and cover loosely with foil.
  • Reduce heat to medium.
  • Add remaining one tablespoon of oil to a pan, and sauté grapes and shallots six minutes or until grapes just begin to soften.
  • Remove from heat, and let stand one minute. Stir in vinegar and season with salt and pepper to taste.
  • Slice steak against the grain into thin slices.
  • Arrange on a serving platter, spooning grapes and cheese over meat. Sprinkle with additional fresh herbs if desired. Serve with mashed potatoes.
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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.
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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.
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Bucatini with Tahini, Winter Pesto and Sweet Potatoes

https://pixabay.com/en/pasta-food-spaghetti-dinner-meal-3092705/

This bucatini with tahini, winter pesto, and sweet potatoes can be ready in less than 30 minutes. It definitely deserves a spot in your weeknight dinner rotation come winter.

Have This!

  • One large sweet potato, peeled and cubed
  • One medium red onion, cut into wedges
  • Two c. olive oil
  • Kosher salt and freshly ground black pepper
  • Four c. torn kale, collards, or mustard greens
  • Half c. fresh flat-leaf parsley
  • Two tsp tahini
  • Two oz. grated Parmesan cheese
  • One clove garlic
  • Two tsp. lemon zest
  • 12 oz. bucatini
  • toasted pine nuts, for serving

Do This!

  • Preheat oven to 425°F. Toss together potato, onion, and two tablespoons oil on a rimmed baking sheet. Season with salt and pepper.
  • Bake, stirring once, until potato and onion are tender, 24 to 26 minutes
  • Place kale and parsley in a food processor.
  • Pulse until chopped, five times.
  • Add Parmesan, garlic, tahini, lemon zest, and juice.
  • Pulse, scraping down the sides as needed until finely chopped, 10 to 12 times. With the machine running, slowly add remaining one-third cup oil through the feed tube.
  • Season with salt and pepper.
  • Cook pasta according to package directions, reserving one-fourth cup pasta water before draining. Toss pasta with roasted vegetables, pesto, and pasta water.
  • Serve topped with Parmesan and pine nuts.