Macaroni Shirataki Texas Hash

By On November 9, 2011 · In Beef
Macaroni Shirataki Texas Hash
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Recipe type: Beef
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Ingredients
  • 1 pound ground beef
  • 1 large onion, diced (thumb nail size)
  • 1 green bell pepper, diced (thumb nail size)
  • 1 tablespoon olive oil
  • 1 (15 ounce) can dark red kidney beans, pintos work too. ( do not drain)
  • 1 package Macaroni Shirataki
  • 1 (15 ounce) can diced tomatoes
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Brown beef, onion, and bell pepper in 1 tablespoon oil.
  3. Add beans, tomatoes, chili powder, salt and pepper. Stir.
  4. Cover and simmer over low heat 10 minutes. Stirring occasionally. Add Macaroni Shirataki.
  5. Turn off heat, and let rest covered 5 to 10 minutes to thicken.
Notes

Serve with a great corn bread and a salad for a complete meal.
Parmesan cheese on top makes this really great

 

 

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Spaghetti Shirataki Tacos

By On November 7, 2011 · In Beef
Spaghetti Shirataki Tacos
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Recipe type: Beef
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Ingredients
  • 8 ounces spaghetti sauce
  • 1 pound hamburger
  • mozzarella cheese
  • hard taco shell
  • 1/2 package Spaghetti Shirataki
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry. Using kitchen shears, cut the Shirataki into bite size pieces.
  2. Brown hamburger, dump out grease. Add Spaghetti sauce.
  3. Brown taco shells in oven.
  4. Blend all ingredients together and serve in browned taco shells.

 

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Spaghetti Shirataki a La Philly

By On November 5, 2011 · In Beef
Spaghetti Shirataki a La Philly
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Recipe type: Beef
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Ingredients
  • 1 package Spaghetti Shirataki
  • 1 pound extra lean ground beef
  • 1 (24 ounce) jar spaghetti sauce
  • 4 ounces Philadelphia Cream Cheese (1/2 of 8-oz. pkg.)
  • 2 tablespoons Parmesan Cheese
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Brown meat in large skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 minute or until sauce is well blended and heated through, stirring frequently.
  3. Add Spaghetti Shirataki to sauce; mix lightly. Place on platter; top with Parmesan.

 

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Spaghetti Shirataki a La Bruschetta and Seafood

By On November 3, 2011 · In Seafood
Spaghetti Shirataki a La Bruschetta and Seafood
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Recipe type: Seafood
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Ingredients
  • 5 medium tomatoes, vine ripened
  • 3 garlic cloves, minced
  • 3 tablespoons fresh basil, coarsely chopped
  • 1 teaspoon sugar
  • 1/3 cup spaghetti sauce
  • 1/8 teaspoon salt
  • fresh ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 12 clams, fresh, in the shell
  • 1/2 tablespoon olive oil
  • 1 cup scallops
  • 1 cup prawns, large fresh shrimp will do
  • 1 package Spaghetti Shirataki
  • parmesan cheese, fresh grated (optional)
Instructions
  1. BRUSCHETTA SAUCE: Prepare earlier in the day and set aside to meld flavors. Place tomatoes in a deep bowl and pour boiling water over them. Leave for about 3 minutes then remove skins and chop into medium dice. In a non reactive bowl place diced tomatoes, minced garlic, chopped basil, sugar, spaghetti sauce, salt, black pepper and olive oil. Cover bowl with plastic wrap and set aside at room temperature until ready to use.
  2. PREPARE SEAFOOD: Steam the clams in their shells in a little water. Once they are wide open – drain – discard all clams that have not fully opened as well as the liquid and place the opened ones into a warmed bowl. Heat 1/2 tablespoon of olive oil and sauté scallops and prawns. Place in the same bowl as the clams.
  3. TO SERVE: Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry. Toss with room temperature bruschetta sauce and add seafood. Place the pot back onto the still heated, but turned off burner so the sauce and spaghetti can heat through -do not allow it to cook further!
  4. Distribute between two pasta bowls and grate fresh Parmesan cheese over top if desired.

 

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Snow Peas, Scallions, Radish and Angel Hair Shirataki Salad

By On November 1, 2011 · In Salads
Snow Peas, Scallions, Radish and Angel Hair Shirataki Salad
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Recipe type: Salads
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Ingredients
  • 1 package Angel Hair Shirataki
  • 2 cups (about 8-ounces) snow peas, trimmed and rinsed
  • 3 scallions (green and white portions), thinly sliced
  • 4 radishes, trimmed and cut into julienne slices (about 1/2 cup)
  • 1/4 cup seasoned rice wine vinegar
  • 1 tablespoon walnut oil
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry. Using kitchen shears, cut the Shirataki into bite size pieces.
  2. Place snow peas in a bowl and cover with boiling hot water. After 2 minutes, strain and shock in an ice bath. When cool, strain. Cut snow peas on the diagonal into 1/2-inch diamond shapes, discarding end pieces.
  3. In a medium-sized bowl, combine snow peas, scallions, Angel Hair Shirataki and radishes. In a separate bowl, whisk together vinegar and oil.
  4. Pour over vegetable mixture and serve.
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