Shrimp, Snow Pea and Macaroni Shirataki Salad

By On October 31, 2011 · In Salads, Seafood
Shrimp, Snow Pea and Macaroni Shirataki Salad
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Recipe type: Salads, Seafood
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Ingredients
  • 1 package Macaroni Shirataki
  • 12 ounces snow peas
  • 1 1/4 pounds medium shrimp, peeled and deveined
  • 6 radishes, thinly sliced into half-moons
  • 4 scallions, thinly sliced
  • 1/3 cup rice vinegar
  • 1 tablespoon canola oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon grated fresh ginger
  • Salt
  • 2 tablespoons toasted sesame seeds
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Bring a large saucepan of water with a steamer basket to a boil. Put the snow peas in the basket, cover and cook for 2 minutes. Remove the basket and transfer the snow peas to a bowl of ice water to cool. Drain and pat dry.
  3. Add the shrimp directly to the saucepan of water and return to a boil; cook for 2 minutes. Drain, then plunge the shrimp into a bowl of ice water to cool. Drain and pat dry.
  4. Slice each shrimp in half lengthwise. Cut the snow peas diagonally into 1/2-inch pieces, discarding the ends. In a large bowl, toss the shrimp, snow peas, radishes, Macaroni Shirataki and scallions.
  5. In a small bowl, whisk the vinegar, both oils, the ginger and 1/2 teaspoon salt.
  6. Toss with the salad right before serving; top with sesame seeds.
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Day Before Payday Meal with Macaroni Shirataki

By On October 29, 2011 · In Beef
Day Before Payday Meal with Macaroni Shirataki
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Recipe type: Beef
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Ingredients
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 pound ground beef, browned and drained
  • 2 (16 ounce) cans stewed tomatoes
  • 1 package Macaroni Shirataki
  • salt, to taste
  • pepper, to taste
  • parmesaen cheese (optional)
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Saute onions and garlic in olive oil until translucent.
  3. Brown ground beef and drain.
  4. Add ground beef, tomatoes, salt and pepper to the onion and garlic mixture.
  5. Cook for 15 to 20 minutes or until flavors marry.
  6. Add Macaroni Shirataki just a few minutes before ready to serve.
  7. If desired, top with Parmesan cheese.
  8. Serve with crusty bread and a salad.
Notes

This is a meal we had when I was young, when Mom had very little in the fridge. Like the day before payday.I just added the Shirataki.

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Ground Round Curry over Spaghetti Shirataki

By On October 27, 2011 · In Beef
Ground Round Curry over Spaghetti Shirataki
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Recipe type: Beef
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Ingredients
  • 2 tablespoons oil
  • 1 cup onion, chopped
  • 1 pound lean ground beef
  • 1 1/2 teaspoons curry powder
  • 5 garlic cloves, minced
  • 1 tablespoon gingerroot, minced or 1 teaspoon ground ginger
  • 3 medium tomatoes, chopped or 1 (12 ounce) can diced tomatoes, drained
  • 1 tablespoon tomato paste
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cilantro, chopped
  • 1/2 cup water
  • salt
  • 1 package Spaghetti Shirataki
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. In a deep medium-sized frying pan, saute onions and ground beef in oil until meat is browned. Skim fat.
  3. Add curry powder, garlic, ginger and tomatoes. Fry briefly, then add tomato paste, cinnamon and cilantro.
  4. Stir and add water and salt to taste.
  5. Simmer 20 minutes over medium heat to blend flavors.
  6. Serve over Spaghetti Shirataki.

 

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Fettuccine Alfredo with Fettuccine Shirataki

By On October 25, 2011 · In Vegetarian
Fettuccine Alfredo with Fettuccine Shirataki
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Recipe type: Vegetarian
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Ingredients
  • 1 package Fettuccine Shirataki
  • 6 tablespoons unsalted butter
  • 1 shallot, minced
  • 1 cup heavy cream
  • 1 cup finely grated Parmigiano-Reggiano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Fresh parsley, for garnish, optional
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from heat.
  3. Place Fettuccine Shirataki in a pot , set over medium-high heat with a small amount of water .
  4. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly.
  5. Season with salt and pepper, to taste.
  6. Sprinkle with remaining Parmesan and garnish with parsley, if desired.
  7. Serve immediately.
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Chicken-Zucchini Alfredo with Fettuccine Shirataki

By On October 23, 2011 · In Chicken Dishes
Chicken-Zucchini Alfredo with Fettuccine Shirataki
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Recipe type: Chicken Dishes
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Ingredients
  • Kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 zucchini, thinly sliced into half-moons
  • 4 4-ounce thin skinless, boneless chicken breasts
  • Freshly ground pepper
  • 1 package Fettuccine Shirataki
  • 1 tablespoon all-purpose flour
  • 1 cup cold low-fat milk (1%)
  • 1/2 cup evaporated nonfat milk
  • 3/4 cup freshly grated parmesean cheese
  • 1/4 cup chopped fresh parsley
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.
  3. Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.
  4. Meanwhile, whisk the flour and low-fat milk in a bowl.
  5. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds.
  6. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes.
  7. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.
  8. Cut the chicken into strips. Toss with the Fettuccine Shirataki, sauce, zucchini and parsley, adding water to loosen.
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