Smoked Salmon Macaroni Shirataki Salad

Smoked Salmon Macaroni Shirataki Salad
Recipe type: Salads
Prep time: 
Total time: 
 
Ingredients
  • 1 package Macaroni Shirataki
  • Olive oil
  • 1 to 2 tablespoons mayonnaise
  • 4 ounce smoked salmon, shredded
  • ½ cup finely chopped orange or yellow bell pepper
  • ½ cup finely chopped celery
  • ¼ cup chopped green onions
  • 1 teaspoon salt
  • Freshly ground pepper
  • Pinch of dried dill
  • 1 tablespoon lemon juice
Instructions
  1. Drain and rinse Macaroni Shirataki very well. Place on paper towels to dry.
  2. Stir together all of the ingredients, adjusting the amounts of mayonnaise, lemon juice, salt, and pepper to taste.
  3. Serve chilled or at room temperature.
Notes
I usually double this recipe, but it is easily halved also.

 

Swedish Meatballs in Dill Sauce over Shirataki Fettuccine Noodles

Swedish Meatballs in Dill Sauce over Shirataki Fettuccine Noodles
Recipe type: Beef, Pork
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Shirataki Fettuccine Noodles
  • ⅔ cup fine dried breadcrumbs
  • 1½ cups heavy cream
  • 1 cup chopped onion
  • 1 stick (8 tablespoons) unsalted butter
  • 1½ pounds ground chuck
  • 1 pound ground pork
  • 1 teaspoon dried dill
  • ¼ teaspoon ground cloves
  • 1½ teaspoons salt
  • 1 teaspoon pepper
  • ¼ cup vegetable oil
  • ¾ cup water
  • ¼ cup chopped fresh dill
Instructions
  1. Drain and rinse Shirataki Fettuccine Noodles under warm. Dry on a stack of paper towels. Set aside till needed.
  2. Soak crumbs in 1 cup cream in a medium bowl until thick.
  3. Meanwhile, cook onion in 3 tablespoons butter in a 10-inch heavy skillet, stirring occasionally, until softened, about 6 minutes, then stir into crumb mixture.
  4. Add meats, dill, cloves, 1½ teaspoons salt and 1 teaspoon pepper and combine well with your hands. Form mixture into 1¼-inch meatballs.
  5. Preheat oven to 350 degrees with rack in middle.
  6. Heat oil in skillet over medium-high heat until hot, then brown meatballs in 5 batches, shaking skillet to maintain shape, and transfer as browned to a 3- to 4-qt baking dish.
  7. Add ¾ cup water to skillet and boil, stirring up brown bits, until reduced to about ½ cup.
  8. Add remaining ½ cup cream and 5 tablespoons butter and stir until butter is just melted. Remove from heat, then stir in fresh dill and pour over meatballs.
  9. Bake until meatballs are no longer pink within, 8 to 10 minutes.
  10. Serve over a bed of Shirataki Fettuccine Noodles.