Tahini

Kale Chips with Garlicky Lemon Tahini Dip

categories: Posts, Recipes, Vegetables & Sides

Kale chips with Garlicky Lemon Tahini Dip

We’re pretty spoiled in America when it comes to the availability and variety of fruits and veggies. Sure, some things are seasonal, like cherries, peaches, persimmons and watermelon. But truly, if you really wanted something, you could find it. If you want watermelons in the middle of January, you’re going to find halved watermelons in the fridge.

In Jordan, not so much. Fruits and Veggies are truly seasonal. Remember when I was searching for Orange Pumpkins? Grape leaves are only fresh in the warmer months — even though, in my opinion, grape leaves and stuffed zucchini are super wintery to me. Persimmons and chestnuts are pretty much everywhere these days and apples and oranges have replaced the stacks of watermelons on the side of the road.

On the bright side, produce is super fresh. And guess what? It actually tastes really good. It’s Winter here in Jordan which means the kale I was searching for over the summer, is now in season. I stocked up on curly kale for salads but I decided to get a little bit creative. Truth be told, I wanted to make kale salad with crunchy chickpeas. But of course, I didn’t have any chickpeas. I wasn’t ready to give up just yet. Enter Kale chips with Garlicky lemon Tahini Dip….

Kale chips with Garlicky Lemon Tahini Dip  

Kale chips with Garlicky Lemon Tahini Dip

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Kale Chips with Garlicky Lemon Tahini Dip

Ingredients

    For the Kale Chips
  • 1 pound curly kale, stems and large inner ribs removed
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • Salt, to taste
    • For the Garlicky Lemon Tahini Dip
  • ¼ cup Tahini
  • Lemon juice from 1 lemon
  • Salt, to taste
  • 1 tablespoon Plain Yogurt
  • About 2 tablespoons water

Instructions

    For the Kale Chips
  1. Preheat the oven to 375 F (190 C).
  2. In a bowl, toss the kale with the olive oil, salt and one clove minced garlic
  3. Spread the kale into an even layer on a large baking sheet and place in the middle rack of the oven.
  4. Roast for about 15 minutes, making sure to shake the pan about half way through.
  5. For extra crispy kale chips, Turn the oven off and keep the kale in the oven for an additional 10-15 minutes
    6. For the Dip
  6. In a small bowl whisk together tahini, lemon juice, yogurt, 1 clove smashed garlic and salt until combined. Add some water if needed to create a creamy consistency.
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Garlicky Roasted Asparagus & Tahini Soup

categories: Posts, Recipes, Soups

Garlicky Roasted Asparagus & Tahini Soup

It’s February! For better or for worse, February is the longest short month of the year. On Friday, our dear friend Punxsutawney Phil predicted six more weeks of winter, making everyone up and down the North East groan in despair. Hasn’t this winter been brutal enough?! And just to bring the point home, we were slammed with below freezing temperatures again early this week. It doesn’t look like we’re going to be catching a break anytime soon.

The only solace we have are warm, cozy soups. Garlicky Roasted Asparagus & Tahini Soup, for example, steaming mugs filled with Nutella Hot Chocolate, and lots of chunky layers. I may or may not have a set of grey fleece PJs with a fleece-lined hood that I rock every chance I get. (more…)

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Roasted Eggplant Tahini Soup

categories: Posts, Recipes, Soups

Roasted Eggplant Tahini Soup

It’s (finally) sweater weather!

There are two seasons I love more than any other — Spring and Fall. And for good reason. My reasons may or may not be entirely fashion-based. No judgment, right? But really, I’ve been waiting all September and October to start wearing my cozy layers and chic boots. (more…)

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Roasted Cauliflower and Lentil Salad

categories: Posts, Recipes, Salads

Roasted Cauliflower and Lentil Salad

It’s the first day of spring! Finally. It certainly feels like spring today with the sun shining and temperatures inching up to 60 F.  With warmer weather we’re reminded that we’ll be peeling off our layers and trying to fit into our short shorts in a couple months. I, for one, realize how pale this extra long winter has made me and how badly I need to get back to the gym to work off the nice layer of fat I’ve accumulated to keep me warm (or so I rationalize). (more…)

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Red Snapper with Tahini-Parsley Sauce

categories: 500 Calories or Less, Posts, Recipes, Seafood

 

I love fish. All fish, really. I especially love crab legs – but that’s a discussion for another time. Because I try to limit my red meat intake to once a week, I have to get creative with chicken and fish. Enter red snapper with my mom’s tahini-parsley sauce. Usually, we make this sauce with Sayyadiyeh (a fish and rice dish). It’s super easy and so delicious with white fish.

Red Snapper with Tahini-Parsely Sauce Recipe

Ingredients

4 Red Snapper filets
1 tablespoon Olive Oil
1 tablespoon I Can’t Believe It’s Not Butter Light
2 tablespoons Seven Spice
1/4 cup tahini
1/4 cup water
Lemon Juice, from one lemon
Sea Salt, to taste
3 tablespoons Chopped Parsley
 

Directions

For the Fish: Heat olive oil and butter in a large skillet over high heat.
Season the snapper filets with seven spice and sea salt, to taste.
Carefully add the fish to the skillet, bring down to medium-high heat and cook for 4-5 minutes on each side.
 
Tahini Sauce: Mix together tahini, water, lemon juice, garlic and parsley. Stir until mixed well. The consistency should be a little bit runny.

Garnish with toasted pine nuts

 

Servings: 4

Nutrition Information: Cals 401. Carbs 3g. Fat 25g. Protein 38g.

 

Roasted Garlic Cauliflower with Lemon Tahini Dip

categories: Posts, Recipes, Vegetables & Sides

Roasted Garlic Cauliflower with Lemon Tahini Dip

Looking for a no-fuss healthy side dish? Look no further this Roasted Garlic Cauliflower with Lemon Tahini Dip is so easy, delicious and healthy. You can also add toasted pine nuts, toasted almonds or Parsley for added flavor. Serve with Tahini sauce or plain non-fat yogurt.

Roasted Garlic Cauliflower with Lemon Tahini Dip

I remember standing in the kitchen while my mom fried cauliflower for Maqloobeh, a rice and chicken dish. I remember it smelled so good – I couldn’t wait until the dish was one. My sister and I used to steal pieces of fried cauliflower without our mother catching us. We failed miserably, but they were too delicious to resist.

Roasted Garlic Cauliflower with Lemon Tahini Dip

Today, I was craving fried cauliflower. But I backed away from temptation and decided to have a healthier version of those fried little goodies.

Roasted Garlic Cauliflower with Lemon Tahini Dip

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Roasted Garlic Cauliflower

Yield: 4 servings

Ingredients

  • 1 head of Cauliflower
  • 4-5 cloves Garlic, crushed
  • 1-2 tablespoons Olive oil
  • Salt to taste
    • For the Lemon Tahini Yogurt dip
  • 1/4 cup plain non-fat yogurt
  • 4 tablespoons Tahini Paste
  • Juice of one lemon
  • salt, to taste

Instructions

  1. Preheat oven to 425 F
  2. Cut Cauliflower into 1/2 – 1 inch pieces.
  3. In a large ziplock bag, toss the cauliflower with the garlic and olive oil. empty ziplock into a baking dish.
  4. Bake for 20 minutes on 425 degrees.
  5. Squeeze lemon over top if desired
    6. For the Lemon Tahini Yogurt dip
  6. Mix yogurt with tahini and lemon juice
  7. mix until smooth and combined
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