Mt. Athos Tahini Soup

If it is good enough for the monks on the Holy Mountain, then it’s good enough for me.  Honestly, this was a wonderful meal.  An immersion blender helps with the mixing.

Ingredients

  • 2 1⁄2 quarts water
  • 1 cup short-grain white rice
  • 7 -8 tablespoons tahini paste
  • 1 -2 lemon, juice of
  • 2 carrots, finely grated
  • 1 tablespoon fresh green onion, finely chopped
  • 1 tablespoon parsley, finely chopped (optional)

Directions

  1. Boil rice in water and salt until tender.
  2. Remove from flame and add half of lemon juice.
  3. In a medium bowl mix tahini with one cup of soup broth until creamy, adding more broth if necessary.
  4. Mix in remaining lemon juice.
  5. Pour mixture into soup stirring constantly until liquids blend.
  6. Stir in carrots, green onions, and parsley.
  7. Adjust seasoning.
Advertisements

Hummus with Garlic and Pine Nuts

This recipe is liberally modified from the recipe for “Real Hummus” on allrecipes.com.  I have made the Allrecipe’s version before, but it lacks enough tahini and the garlic kick I want.  So here is the best version I make:

Ingredients

  • 2 tbs garlic, minced
  • 2 cans (16 oz) garbanzo beans (reserve liquid from 1 can)
  • 1 whole lemon
  • 1/3 cup tahini
  • 1 1/2 tsp sea salt
  • black pepper to taste
  • 3 tbs olive oil
  • cayenne pepper
  • pine nuts

Directions

  • Combine beans, garlic, tahini, sea salt, black pepper, olive oil and reserved liquid from beans in food processor.
  • Squeeze lemon fully into food processor (watch for seeds)
  • Blend thoroughly until creamy
  • Transfer to a serving dish or tupperware container.
  • Drizzle olive oil over top, sprinkle cayenne pepper and then pine nuts over top

Tahini Baked Tofu with Peas

Lent is upon us and as always, I am looking for recipes that might make the Lenten season pass a little easier and a little tastier.  I came across a recipe for Tahini Baked Tofu, but frankly it looked a little plain and a little tasteless, as much as I love tahini.  So I went to work fixing it up a bit and here is the result.  Remember, before beginning make sure you drain and press the tofu thoroughly.  It should be pressed for at least 20 minutes.  30 minutes is better.

Ingredients

  • 1 lb extra firm tofu
  • 2 Tbsp soy sauce
  • 1 tbsp minced garlic
  • 1/3 cup tahini
  • 2 Tbsp worcestershire sauce
  • 1 Tbsp lemon juice
  • 1 Tbsp toasted sesame oil
  • Salt & pepper to taste
  • 1 can sweet or pigeon peas
  • 1/4 cup bread crumbs

Directions

  1. Pre-heat oven to 350 degrees F
  2. Oil a flat baking pan or dish
  3. Cut tofu into 1/4 – 1/2 inch slices
  4. Place in the pan so that the slices overlap
  5. Drain peas thoroughly and spread evenly in pan
  6. Mix the sauce ingredients in a bowl until it is a cream like consistency
  7. Add a little water to thin if needed
  8. Pour mixture over tofu
  9. Sprinkle lightly and evenlywith breadcrumbs
  10. Bake until lightly golden – about 20 minutes

Roast Chicken with Asparagus and Tahini Sauce

From Epicurious.com, a reprint from April 2005 Gourmet Magazine, with a couple of very minor changes:

Ingredients

  • 2 lbs asparagus, cut into 2 inch pieces
  • 4 tbs olive oil
  • 1 1/4 tsp salt
  • 1/2 tsp ground pepper
  • 4 boneless, skinless chicken breast halves (3 lbs total)
  • 1/3 cup + 1 tbs well-stirred tahini (make sure you stir before measuring!)
  • 1/3 cup water
  • 2 tbs lemon juice
  • 1 tsp sugar
  • 2 tbs garlic, minced

Directions

  1. Preheat oven to 450°
  2. Toss asparagus with 2 tbs oil, 1/4 tsp salt and 1/4 tsp pepper in a 15×10 inch shallow baking pan.  Roast on bottom rack, shaking pan once or twice, for 10 minutes
  3. As asparagus cooks, pat chicken dry and sprinkle all over with 1/2 tsp salt and remaining pepper
  4. Heat 2 tbs oil in 12 inch ovenproof skillet over medium high heat until hot but not smoking
  5. Brown chicken, turning over just once, until golden, about 6 minutes total
  6. Transfer skillet to middle of oven and roast until cooked through, about 5 more minutes
  7. While chicken roasts, puree tahini, water, lemon juice, sugar, garlic and remaining salt in blender until smooth.  (about 1 minute)  Add water if sauce is too thick.
  8. Server chicken and asparagus drizzled with sauce and remaining sauce on the side.