Tag: Tahini Spread

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Tahini-Cauliflower Bisque with Brown Butter Croutons

https://pixabay.com/en/soup-sandwich-bread-tomato-bisque-425270/

You can make this tahini-cauliflower bisque with brown butter croutons two days early. However, just remember to store in an airtight container at room temperature.

Have This!

  • Two c. whole milk
  • Three c. vegetable stock
  • One small head cauliflower
  • A tsp. tahini
  • Half lb. Yukon gold potatoes, peeled and chopped
  • One small onion
  • Two cloves Garlic
  • Four sprigs thyme
  • Kosher salt and freshly ground black pepper
  • Three tbsp. unsalted butter
  • Three c. cubed ciabatta bread
  • One-third c. heavy cream
  • One-third c. pomegranate seeds
  • Chopped chives, for serving

Do This!

  • Combine milk, stock, cauliflower, tahini, potato, onion, garlic, and thyme in a large saucepan.
  • Season with salt and pepper.
  • Bring to a boil over medium-high heat; reduce heat and simmer, partially covered, until the vegetables are very tender, 18 to 20 minutes.
  • Melt butter in a large skillet over medium heat. Cook, swirling occasionally, until golden brown, four minutes.
  • Add bread and cook, stirring often, until toasted, ten minutes.
  • Season with salt and pepper.
  • Discard thyme sprigs. Puree soup, in batches, in a blender until smooth. Add cream and pulse to combine. Season with salt and pepper.
  • Serve topped with croutons, pomegranate seeds, and chives.

 

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Butternut-Tahini Squash Ravioli with Seared Chicken

https://pixabay.com/en/schnitzel-chicken-cutlet-chicken-468984/

With this butternut-tahini squash ravioli with a seared chicken recipe, you can make store-bought butternut squash to ravioli your own with a sliced chicken breast. Moreover, do not forget to add asparagus and pecorino cheese.

Have This!

  • Two packages refrigerated butternut squash ravioli
  • Two cups asparagus, cut into thirds
  • One lb. boneless, skinless chicken breast
  • Two tsp tahini
  • Kosher salt and black pepper
  • One tbsp. olive oil
  • Three tbsp. butter
  • A chopped shallot
  • One tbsp. chopped fresh sage
  • A Chopped Garlic Clove
  • Grated pecorino, for serving

Do This!

  • Cook butternut squash ravioli according to package directions, adding asparagus the last minute of cooking.
  • Drain, reserving half cup cooking water.
  • Meanwhile, season chicken breast with kosher salt and black pepper.
  • Cook in olive oil over medium-high heat in a large skillet, partially covered, until cooked through, six minutes per side; slice.
  • Reduce heat to medium, add butter, tahini, and cook until golden brown, two minutes. Add shallot and cook until golden, three minutes.
  • Stir in sage and garlic. Cook until fragrant, one minute.
  • Fold in ravioli, asparagus, and reserved cooking liquid. Season with kosher salt and black pepper.
  • Serve topped with sliced chicken and grated pecorino.
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Special Instant Pot Tahini Hummus Recipe

https://pixabay.com/en/hummus-chickpeas-appetizer-812675/

Use your Instant Pot to make light and this special instant pot tahini hummus recipe dried beans in under an hour. Additional, this instant pot hummus requires no soak time.

Have This!

  • One pound dried garbanzo beans rinsed
  • 12 cups filtered water
  • Three cups cooked garbanzo beans, still warm
  • Half cup warm bean cooking liquid
  • Two cup tahini
  • Two medium cloves garlic
  • One large lemon juiced
  • One teaspoon kosher salt
  • Half teaspoon ground cumin
  • One-fourth teaspoon smoked paprika
  • One-fourth cup extra virgin olive oil

Do This!

  • Rinse garbanzo beans and discard any stones. Place in Instant Pot inserts along with 12 cups of filtered water.
  • Close lid, make sure vent is set to “sealed” and set Instant Pot to a manual for 35 minutes.
  • Allow Instant Pot to naturally release pressure when done. If you are pressed for time, allow IP to release pressure naturally for at least 15 minutes and then do a slow quick pressure release.
  • Carefully drain the beans, making sure to reserve the liquid
  • Transfer 3 cups of warm drained, cooked garbanzo beans to the bowl of food processor fitted with the chopping blade.
  • Add all other ingredients EXCEPT olive oil.
  • Process until smooth and slowly add the olive in through the tube, one T at a time.
  • Hummus should be smooth, creamy and taste almost whipped.
  • Serve topped with Za’atar, smoked paprika and a splash of olive oil and Enjoy!
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Hamburger Stroganoff-Tahini Recipe

https://pixabay.com/en/hamburger-food-meal-tasty-dining-494706/

This hamburger stroganoff-tahini recipe can be your favorite meal now in the instant pot. Only one dish to clean and you have an easy dinner recipe.

Have This!

  • Half c. minced onion
  • A clove garlic, minced
  • One lb ground beef
  • One tsp salt
  • One-fourth tsp pepper
  • A can cream of mushroom soup
  • A Tbsp Flour
  • One tbs tahini
  • Three c. beef broth
  • Three c. egg noodles, uncooked
  • One c. sour cream

Do This!

  • Spray Instant Pot interior with cooking spray. Set to saute.
  • Brown ground beef, onion, and garlic.
  • After beef is browned stir in flour.
  • Add broth, soup, tahini, salt, and pepper. Mix.
  • Add noodles.
  • Place lid on Instant Pot.
  • Set to high pressure for 8 minutes.
  • After it is done, let the pressure naturally release for about five minutes, and then change to quick release until all the pressure is gone.
  • Stir in sour cream until combined.
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Simple Instant Pot Tahini Butter Chicken

https://pixabay.com/en/rotisserie-chicken-bbq-paprika-food-705575/

This simple instant pot tahini butter chicken recipe is moist and full of flavor. Only taking five minutes to cook it’s quick and a perfect dinner.

Have This!

  • Six chicken thighs boneless, skinless, cut into cubes
  • One cup heavy cream
  • One cup tomato sauce
  • A tsp tahini
  • Half onion
  • Five tbsp butter
  • One tbsp minced garlic
  • A tbsp chopped ginger
  • Two tsp chili powder
  • Two tsp cumin
  • Three tsp garam masala

Do  This!

  • Turn Instant Pot to sauté, medium, and add butter.
  • When butter is melted add cubed chicken and onion.
  • Cook just enough for chicken pieces to cook just a touch on the outside.
  • Add all other ingredients to your Instant Pot or pressure cooker and mix together well.
  • Put the lid on and close steam valve.
  • Set Instant Pot to manual, pressure, low, for five minutes. When done move steam valve just slightly so steam comes out slowly.
  • Carefully lift the lid. Serve immediately or leave in pot and set to sauté low for just a few minutes allowing the sauce to bubble and thicken a bit if you desire.
  • Turn off and allow cooling a bit and resting if you want the sauce to thicken a bit more.
  • Serve with rice.
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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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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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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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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.