Black Bean and Macaroni Shirataki Salad

Black Bean and Macaroni Shirataki Salad
Recipe type: Salads, Vegetarian
Prep time: 
Cook time: 
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Ingredients
  • 1 package Macaroni Shirataki
  • 2 cups dried black beans
  • ½ celery stalk
  • ½ carrot
  • A few sprigs fresh thyme
  • A few sprigs fresh parsley
  • 1 bay leaf
  • ½ onion
  • 2 teaspoons kosher salt
  • ⅓ cup extra-virgin olive oil
  • ⅓ cup lime juice
  • 1 red onion, minced
  • A handful fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Kosher salt and pepper
Instructions
  1. Tie the celery, carrot, thyme, parsley, and bay leaf into a bundle using cotton butcher's twine. Place the beans, bundle, and onion into a pot. Add just enough water to barely cover the beans. Bring to a simmer, partially cover, and cook for 1 to 2 hours until beans are barely tender.
  2. After 30 minutes, add the salt to the beans. Occasionally check on the beans and add water to cover the beans, if needed.
  3. When beans are just barely tender, drain them and remove the carrot bundle.
  4. Toss the beans while hot with the olive oil, lime juice, onion, cilantro, cumin, Macaroni Shirataki and chili powder.
  5. Chill thoroughly and season with salt and pepper.

Baked Macaroni Shirataki and Cheese

Baked Macaroni Shirataki and Cheese
Recipe type: Side Dish
Prep time: 
Cook time: 
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Ingredients
  • 1 package Macaroni Shirataki
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon powdered mustard
  • 3 cups milk
  • ½ cup yellow onion, finely diced
  • 1 bay leaf
  • ½ teaspoon paprika
  • 1 large egg
  • 12 ounces sharp cheddar, shredded
  • 1 teaspoon kosher salt
  • Fresh black pepper
Topping:
  • 3 tablespoons butter
  • 1 cup bread crumbs
Instructions
  1. Preheat oven to 350 degrees F.
  2. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  3. In a pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
  4. Temper in the egg. Stir in ¾ of the cheese. Season with salt and pepper.
  5. Fold the Macaroni Shirataki into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
  6. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the Macaroni Shirataki with the bread crumbs.
  7. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Pot Roast With Shirataki Noodles

Pot Roast With Shirataki Noodles
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2-2½ pounds beef chuck pot roast
  • 1 tablespoon cooking oil
  • 2 medium carrots, coarsely chopped
  • 2 ribs celery, sliced (1 cup)
  • 1 medium onion, sliced
  • 1 teaspoon bottled minced garlic
  • 1 tablespoon Quick-cooking tapioca
  • 1 - 14½ ounce can Italian-style stewed tomatoes
  • 1 - 6 oounce can Italian-style tomato paste
  • 1 tablespoon brown sugar
  • ¼ teaspoon pepper
  • 1 bay leaf
  • 8 ounce package Shirataki Noodles
Instructions
  1. Trim fat from pot roast. Cut roast, if necessary, to fit into a 3½ or 4-quart crock pot.
  2. Heat oil in a large skillet. Cook roast in hot oil until brown on all sides. Drain off fat.
  3. Meanwhile, place carrots, celery, onion, and garlic in cooker. Sprinkle tapioca over vegetables.
  4. Place roast on top of vegetables.
  5. Combine the undrained tomatoes, the tomato paste, brown sugar, salt, pepper, and bay leaf in a medium bowl. Pour over roast.
  6. Cover and cook on low for 10 to 12 hours (high 4 to 5 hours).
  7. Discard bay leaf. Skim off fat.
  8. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  9. Serve meat and vegetables with noodles.