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.

Spaghetti Shirataki a La Bruschetta and Seafood

Spaghetti Shirataki a La Bruschetta and Seafood
Recipe type: Seafood
Prep time: 
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Ingredients
  • 5 medium tomatoes, vine ripened
  • 3 garlic cloves, minced
  • 3 tablespoons fresh basil, coarsely chopped
  • 1 teaspoon sugar
  • ⅓ cup spaghetti sauce
  • ⅛ teaspoon salt
  • fresh ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 12 clams, fresh, in the shell
  • ½ tablespoon olive oil
  • 1 cup scallops
  • 1 cup prawns, large fresh shrimp will do
  • 1 package Spaghetti Shirataki
  • parmesan cheese, fresh grated (optional)
Instructions
  1. BRUSCHETTA SAUCE: Prepare earlier in the day and set aside to meld flavors. Place tomatoes in a deep bowl and pour boiling water over them. Leave for about 3 minutes then remove skins and chop into medium dice. In a non reactive bowl place diced tomatoes, minced garlic, chopped basil, sugar, spaghetti sauce, salt, black pepper and olive oil. Cover bowl with plastic wrap and set aside at room temperature until ready to use.
  2. PREPARE SEAFOOD: Steam the clams in their shells in a little water. Once they are wide open - drain - discard all clams that have not fully opened as well as the liquid and place the opened ones into a warmed bowl. Heat ½ tablespoon of olive oil and saut√© scallops and prawns. Place in the same bowl as the clams.
  3. TO SERVE: Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry. Toss with room temperature bruschetta sauce and add seafood. Place the pot back onto the still heated, but turned off burner so the sauce and spaghetti can heat through -do not allow it to cook further!
  4. Distribute between two pasta bowls and grate fresh Parmesan cheese over top if desired.

 

Chicken-Zucchini Alfredo with Fettuccine Shirataki

Chicken-Zucchini Alfredo with Fettuccine Shirataki
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
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%)
  • ½ cup evaporated nonfat milk
  • ¾ cup freshly grated parmesean cheese
  • ¼ 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 ¼ 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, ½ 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.