Tag: Tahini

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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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Red Wine Beef Stew With Tahini Recipe

https://pixabay.com/en/japanese-stew-my-database-food-2244397/

With this red wine beef stew with tahini recipe, make sure to use best red wine you got. The reason is that red wine makes everything better, especially the stew.

Have This!

  • Two cup beef stock
  • Three tbsp. all-purpose flour
  • Two tsp. Dijon mustard
  • One lb. carrots
  • One tsp. tahini
  • A package cremini mushrooms
  • A large red onion
  • Two large celery ribs
  • Four cloves garlic
  • Six sprigs thyme
  • One tbsp. canola oil
  • Three lb. pot roast, trimmed and cut into four pieces
  • Kosher salt and freshly ground black pepper
  • Half c. tomato paste
  • A c. dry red wine
  • One tbsp. unsalted butter
  • Chopped fresh flat-leaf parsley, for serving

Do This!

  • Whip together stock, flour, and mustard in a 6-quart slow cooker. Add carrots, mushrooms, onion, celery, garlic, tahini, and thyme.
  • Heat oil in a large skillet over medium-high heat.
  • Season beef with salt and pepper.
  • Cook, turning occasionally until browned on all sides, 10 to 12 minutes.
  • Remove to slow cooker. Add tomato paste to skillet and cook, stirring, 1 minute. Combine wine and cook, scraping up browned bits, 30 seconds; add to slow cooker.
  • Cover and cook until beef is tender, on low heat eight hours.
  • Discard thyme. Remove beef and shred with two forks; return to cooker. Stir in butter.
  • Serve topped with parsley.
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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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Tahini Peanut Butter Filled Pressure Cooker Brownies

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This simple Tahini peanut butter filled pressure cooker brownies are filled with peanut butter or caramel, both are amazing. It is the best dessert you could make.

Have This!

  • Five tbsp butter, softened or melted
  • One-fourth c unsweetened cocoa powder
  • One c sugar
  • Half c flour
  • One-fourth tbsp vanilla
  • One tbsp tahini
  • Three-fourth tsp baking powder
  • Two eggs
  • One tbsp diced walnuts optional
  • Two c water from inside of IP
  • One tbsp creamy peanut butter

Do This!

  • Add dry ingredients in one bowl and wet in another, stir each.
  • Add all ingredients together in a bowl pray nonstick spray on inside walls of springform pan.
  • Lay precut parchment paper liner into the pan and put tbsp of peanut butter in the middle, or caramel pcs in the middle.
  • Pour brownie batter on top and spread so it is the same thickness across the pan.
  • Put aluminum foil over the top.
  • Insert a small glass bowl at bottom of your Instant Pot, or trivet, and pour 1 1/2 c. of water around it.
  • Put filled springform pan on top of cup or trivet and put IP lid on.
  • Set to manual, pressure, 50 minutes on high for a 6″ pan
  • Do a slow release and allow cooling completely, then releasing the clasp on the side of the springform pan and taking the outer rim off.
  • Put a plate on top and flip over carefully, then remove parchment paper and serve. It will be a very dense flourless cake.

 

 

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Salted Tahini Caramel Cheesecake

https://pixabay.com/en/cake-cheese-food-buffet-dessert-1243434/

With this salted tahini caramel cheesecake recipe, make sure to coat the pan lightly with nonstick spray and place a parchment round in the bottom of the pan. It will make removal of the cheesecake so much easier.

Have This!

Crust

  • Two cups finely crushed ritz
  • Four tablespoons butter
  • Two tablespoons sugar

Cheesecake

  • 16 ounces cream cheese, room temperature
  • Half cup light brown sugar
  • One-fourth cup sour cream
  • A tablespoon flour
  • Half teaspoon kosher salt
  • Two teaspoons vanilla
  • Two eggs

Topping

  • Half cup caramel sauce
  • A teaspoon flaked sea salt
  • Two tbs tahini

Do This!

  • Spray a 7- inch springform pan lightly with cooking spray.
  • Cut a piece of parchment paper to fit the bottom of the pan and spray again. Set aside.
  • In a large bowl combine the Ritz crumbs, butter and sugar evenly. Press the mixture firmly into the bottom and up the sides of the prepared pan. Set aside.
  • In the bowl of your stand mixer beat the cream cheese and sugar until combined and even. Add the sour cream and mix for 30 more seconds until smooth, add the flour, salt, and vanilla, scraping the sides of the bowl as necessary. Finally, add the eggs and mix until just smooth. Don’t over-mix.
  • Pour the cream cheese mixture into the prepared crust.
  • Pour two cups of water into the bottom of your Instant Pot. Place the trivet that came with the pot into the bottom. Cut a piece of aluminum foil the same size as a paper towel. Place the foil on the paper towel and put the springform pan on top of the paper towel. Wrap the bottom of the pan in the foil, with the paper towel as a barrier.
  • Next take another piece of foil about 18- inches long folded into thirds long-wise. Place this under the Springform pan and use the two sides as a “sling” to place the cheesecake into the pot. It will also make it very easy to remove the cheesecake from the Instant Pot when it’s done.
  • Once the pan is in the Instant Pot secure the lid and press the manual button. Adjust the pressure to high and set for 35 minutes, making sure the vent is closed.
  • Let the cheesecake cool and then allow the pressure to release naturally.
  • Remove the cheesecake from the pot using the sling you prepared and place on a wire rack to cool the cheesecake for an hour. Cover the cheesecake in the pan with foil and place into the refrigerator to chill for at least four hours or overnight.

Serving

  • When you’re ready to serve, top the cheesecake with the caramel sauce, tahini, and sprinkle with sea salt.
  • Using a butter knife loosen the sides of the cheesecake from the pan and release the sides of the pan.
  • Store airtight refrigerated for up to five days
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Instant Pot Tahini Mac And Cheese

https://pixabay.com/en/mac-and-cheese-pasta-food-cheese-521447/

This instant pot tahini mac and cheese is only made with just 5 real food ingredients. Moreover, it is so much better and easier than any mac and cheese you ever had.

Have This!

  • One pound uncooked whole wheat pasta
  • Four cups water
  • Three tablespoons butter, cut into small pieces
  • One teaspoon salt
  • One teaspoon tahini
  • Three cups shredded cheese

Do This!

  • Put the whole wheat pasta, water, butter, tahini, and salt into the Instant Pot.
  • Cook for four minutes using the manual function. Immediately after the timer goes off, release the steam using the valve on top.
  • The noodles should have a thin layer of starchy, buttery sauce on them.
  • As for the cheese, gently stir in the cheese and milk.
  • Add more seasoning or liquid as necessary.

 

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Tahini Chicken Enchiladas On Pressure Cooker

https://pixabay.com/en/meal-dinner-food-plate-lunch-dish-2069021/

These homemade tahini chicken enchiladas on pressure cooker are so delicious. The chicken and homemade enchilada sauce are prepared in the Instant Pot, and then the enchiladas are assembled and baked in the oven.

Have This!

  • A tablespoon of vegetable oil, plus
  • One cup of finely diced onion
  • Four cloves of garlic, minced
  • One jalapeno, seeds removed, minced
  • One cup of low-sodium chicken broth
  • Two 8 oz cans of good quality tomato sauce
  • Two tablespoons of chili powder
  • One tablespoon of sugar
  • Two tbs tahini
  • A teaspoon of cumin
  • One teaspoon of kosher salt and several turns of freshly ground pepper
  • Two pounds of boneless skinless chicken breasts, about 3 medium sized breasts
  • Two tablespoons of chopped fresh cilantro, plus more for garnish
  • 12 corn tortillas
  • Eight oz of sharp cheddar cheese, shredded
  • Eight oz of Monterey jack cheese, shredded
  • Sour cream for serving

Do This!

  • Set Instant Pot to Saute and add 1 tablespoon of oil.
  • Saute onions, garlic, and jalapeño until onions start to soften and turn translucent, Three minutes.
  • Add chicken broth, tomato sauce, chili powder, sugar, cumin, tahini, salt, and pepper to Instant Pot and stir to combine.
  • Add chicken breasts to Instant Pot, close lid and set pressure release valve to Sealing.
  • Set Instant Pot to High Pressure via Manual Mode for ten minutes.
  • Instant Pot will take about ten minutes to come to pressure, and then will countdown from ten minutes.
  • While chicken breasts and sauce are cooking, shred cheese and combine and prepare tortillas.
  • To prepare tortillas, preheat oven to 400 degrees.
  • Brush tortillas lightly with vegetable oil, spread on a baking sheet and heat in an oven for about five minutes, just until soft and pliable.
  • Once Instant Pot has completed ten-minute countdown, it will beep and switch to Keep Warm function.
  • Carefully turn pressure release valve to venting to Quick Release pressure.
  • Remove chicken breasts and set aside to cool, then shred.
  • Stir two tablespoons of chopped fresh cilantro into enchilada sauce.
  • Use the cup of enchilada sauce from the Instant Pot to spread on bottom of baking dish.
  • To assemble enchiladas, evenly divide 1/2 of enchiladas sauce, 1/2 of shredded cheese and all of the shredded chicken among the 12 corn tortillas, roll and place seam side down in baking dish.
  • Pour remaining enchilada sauce over rolled enchiladas and top with remaining cheese.
  • Cover dish with foil and bake at 400 degrees for 20-30 minutes, or until heated through and hot and bubbly.
  • Sprinkle with additional fresh cilantro and serve with sour cream.
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Tahini-Coconut Lime Quinoa Recipe

https://pixabay.com/en/cinnamon-apple-quinoa-cereals-nut-1822178/

This tahini-coconut lime quinoa recipe only needs three ingredients and insanely easy prep using your rice cooker or Instant Pot. These make this delicious quinoa recipe a go-to weeknight side dish.

Have This!

  • One cup quinoa, rinsed if necessary
  • A can of coconut milk
  • One tbs tahini
  • One-fourth cup water
  • One-fourth teaspoon salt
  • A small lime, zested and juiced

Do This!

  • Check the quinoa package to see if your quinoa needs rinsed. If it does, pour one cup of quinoa into a fine mesh strainer and rinse thoroughly with cold water.
  • Place quinoa, canned coconut milk, tahini, water, and salt into the rice cooker.
  • The rice cooker will beep after about 30 minutes. For a standard rice cooker without all of the bells and whistles, one cooking cycle should be enough to do it.
  • Note that you should let the quinoa sit for about five minutes after it’s done the cooking and then fluff it.
  • Stir in the zest and juice of one small lime to taste, adjust the salt as desired, and it’s ready to serve.
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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.