Black Bean and Macaroni Shirataki Salad

Black Bean and Macaroni Shirataki Salad
Recipe type: Salads, Vegetarian
Prep time: 
Cook time: 
Total time: 
 
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.

Shirataki Penne Noodles and Turkey Cheddar Tetrazzini

Shirataki Penne Noodles and Turkey Cheddar Tetrazzini
Recipe type: Turkey Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound package Shirataki Penne Noodles
  • 4 tablespoons unsalted butter
  • 1 large onion, chopped
  • 1 large carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 1 large garlic clove, finely chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 10 ounces sliced white mushrooms
  • 1//4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 4 cups shredded roasted turkey
  • 8 ounces shredded sharp cheddar cheese
  • 1 cup unseasoned bread crumbs
  • 2 tablespoons finely grated Parmesan cheese
  • 2 tablespoons olive oil
Instructions
  1. Rinse and drain the Shirataki Penne Noodles under warm water. Pat dry with paper towels. Set aside.
  2. Heat the butter in a large heavy skillet over medium-high

    heat until melted.

  3. Add onion, carrot, celery, garlic, salt, and pepper and saute, stirring occasionally, until onion is golden, about 7 minutes.
  4. Add mushrooms and saute, stirring occasionally, until liquid from mushrooms has evaporated, about 6 minutes.
  5. Add flour, stirring to combine. Whisk in broth and milk, then bring to a boil.
  6. Boil until liquid in pan has thickened, about 8 minutes.
  7. Remove from heat and stir in turkey, cheddar cheese, and reserved pasta.
  8. Transfer pasta mixture to a 3-quart baking dish.
  9. Stir together breadcrumbs, parmesan, and oil, then sprinkle evenly over tetrazzini.
  10. Bake until breadcrumbs are browned and tetrazzini is heated through, about 25 minutes.

Gluten Free Chicken and Shirataki Noodle Casserole

Gluten Free Chicken and Shirataki Noodle Casserole
Recipe type: Chicken Dishes, Gluten Free Recipes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 12 ounce package gluten free Shirataki Noodles
  • 1 cup cooked, shredded chicken (or one large can)
  • 2 cups chicken broth
  • 2 cups milk
  • ¼ cup corn starch
  • ½ cup shredded carrot
  • ¼ teaspoon pepper
  • 1 cup shredded cheddar cheese
Instructions
  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels. Set aside.
  2. In a medium saucepan, whisk together the chicken broth, milk, cornstarch and pepper. Make sure that there are no lumps.
  3. Add the shredded carrot to the chicken broth mixture in the saucepan.
  4. Turn on the burner under the saucepan to a medium heat.
  5. Bring the mixture to a boil, stirring constantly.
  6. The sauce will thicken as it cooks. This should take about ten minutes.
  7. Combine gluten free Shirataki Noodles, chicken and sauce in a large ungreased baking dish.
  8. Top with cheddar cheese.
  9. Bake uncovered in a 350 degree oven for 20 minutes.
  10. Let the gluten free chicken and noodles rest for five minutes before serving.