Macaroni Shirataki with Meat Sauce

Macaroni Shirataki with Meat Sauce
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Macaroni Shirataki
  • Salt
  • 2 tablespoons olive oil
  • 2 cups chopped onion (about 1 large onion)
  • 2 cloves garlic, chopped
  • 1 teaspoon dried Italian seasoning
  • Dash red pepper flakes
  • ½ teaspoon fresh thyme (or a pinch of dried)
  • Salt and freshly ground black pepper
  • 1 pound lean ground beef
  • 3 fresh basil leaves, chopped (or a ½ teaspoon of dried)
  • 2½ cups canned chunky tomato sauce
  • 1 teaspoon sugar
  • 1 tablespoon chopped fresh parsley
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. Heat olive oil in a very large skillet on medium heat.
  3. Add the chopped onion, Italian seasoning and red pepper flakes. Cook for 5 minutes, stirring occasionally, until the onions are softened.
  4. Add the garlic, fresh thyme, season with salt and pepper. Cook for an additional minute until the garlic is fragrant. Remove from heat and set aside.
  5. Heat a large cast iron pan on high heat. Salt the bottom of the pan generously. Once the pan is hot, break up small chunks of ground beef and add them to the pan, without stirring. ( work in batches; do not crowd the pan.) You want the meat to get well browned. If the pan is too hot and the meat is burning, not browning, take the pan off the heat for a little, and reduce the heat to medium high.
  6. Once the meat is browned on one side (a couple of minutes), use a metal spatula to flip the meat over to brown on the other side. At this point, assuming you are using a cast iron pan, you can remove the pan from the heat. The residual heat in the pan will finish cooking the meat.
  7. Use a slotted spoon to lift the meat from the cast iron pan and add it to the pan with the seasoned onions.
  8. Add tomato sauce. Use the edge of your metal spatula to break up the bigger chunks of meat into smaller pieces.
  9. Add basil.
  10. Add a teaspoon of sugar. Bring to a simmer on low heat, let cook, uncovered, for 15 minutes.
  11. Once the sauce has simmered for 15 minutes, adjust seasonings. Add salt and pepper to taste. Add a little more sugar if the sauce is too acidic.
  12. Add more tomato sauce if the sauce is a little dry.
  13. Stir in the Macaroni Shirataki. Sprinkle with chopped parsley. Serve immediately.
Notes
You may use ground turkey or chicken instead of beef.

 

 

Angel Hair Shirataki Primavera

Angel Hair Shirataki Primavera
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Angel Hair Shirataki
  • 1 small bunch broccoli, about 1 heaping cup of florets
  • 1 small zucchini, diced
  • 4 asparagus spears
  • ½ cup peas, fresh or frozen
  • ½ cup snow peas
  • 3 minced garlic cloves
  • 3 Roma tomatoes, seeded and diced
  • 12 basil leaves, chopped
  • 4 tablespoons butter
  • ¼ cup chicken broth (use vegetable broth for vegetarian option)
  • ½ cup heavy cream
  • ½ cup grated parmesan cheese
  • Salt
Instructions
  1. Get a large pot of water boiling. Salt it well. It should taste like the sea.
  2. Fill a large bowl with ice water.
  3. Boil the broccoli for 1 minute.
  4. Add the asparagus and boil another minute.
  5. Add the snow peas and boil for 30 more seconds. Remove all the vegetables and plunge them into the ice water. Once they’re cool, drain in a colander.
  6. Drain and rinse Angel Hair Shirataki very well. Place on paper towels to dry.
  7. In a large sauté pan, heat the butter over medium-high heat. When the butter is hot, add the garlic and zucchini and sauté 1 minute.
  8. Add the diced tomatoes and sauté another 2 minutes, stirring often.
  9. Pour in the chicken or vegetable broth and turn the heat to high to bring it to a boil.
  10. Add the cream and toss in all the vegetables younboiled, plus the peas. Stir to combine.
  11. Turn the heat down until the cream-chicken broth mixture is just simmering, not boiling.
  12. Add the parmesan cheese and stir to combine. If the sauce seems too thick – it should be pretty thick, but not pastey – add some more chicken broth, cream or water.
  13. Transfer the Angel Hair Shirataki with tongs into the sauce and stir to combine. Add the basil now, and taste for salt. Add salt if needed.
  14. Grind some black pepper over everything and serve immediately.