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.

Fettuccine Shirataki Chicken Salad

Fettuccine Shirataki Chicken Salad
Recipe type: Chicken Dishes, Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Fettuccine Shirataki
  • 4 large boneless, skinless chicken breasts
  • 2 teaspoons Special Seasoning*
  • 2 tablespoons chopped fresh thyme leaves
  • 3 tablespoons olive oil
  • 2 cups mayonnaise
  • ½ cup chopped green onions, green part only, plus extra for garnish
  • ¼ cup chopped fresh parsley leaves
  • ¼ cup chopped fresh basil leaves
  • 1 teaspoon seasoning salt
  • Tomato wedges, for garnish
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Preheat the oven to 350 degrees F.
  3. Slice the chicken breasts lengthwise into 1-inch wide strips.
  4. Place chicken on a baking sheet, sprinkle it with 1 teaspoon of Special Seasoning and all of the thyme, and then drizzle it with olive oil.
  5. Bake for 15-20 minutes, or until cooked through but still juicy; do not overcook.
  6. While the chicken is cooking, put the Shirataki Noodles in a large bowl for tossing.
  7. Remove the chicken from the baking sheet and set aside. Pour the juices from the baking sheet into a medium bowl.
  8. To the bowl, add the mayonnaise, green onions, parsley, basil, the remaining teaspoon of Special Seasoning, and the seasoning salt, and stir until well blended.
  9. Pour the dressing over the pasta and toss gently.
  10. Place the chicken strips on top of the pasta.
  11. Garnish with tomato wedges and additional sliced green onions.
Notes
This dish can be made 1 day before serving *Special Seasoning: 1 cup salt ¼ cup black pepper ¼ cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months.

 

 

 

 

Shrimp Gumbo with Angel Hair Shirataki

Shrimp Gumbo with Angel Hair Shirataki
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Angel Hair Shirataki
  • 4 ounces vegetable oil
  • 4 ounces all-purpose flour
  • 1½ pounds raw, whole, head-on medium-sized (31-50 count) shrimp
  • 2 quarts water
  • 1 cup diced onion
  • ½ cup diced celery
  • ½ cup diced green peppers
  • 2 tablespoons minced garlic
  • ½ cup peeled, seeded and chopped tomato
  • 1 tablespoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme, chopped
  • ¼ teaspoon cayenne pepper
  • 2 bay leaves
  • ½ pound andouille sausage, cut into ¼-inch pieces and browned
  • 1 tablespoon file powder
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Preheat the oven to 350 degrees F.
  3. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1½ hours, whisking 2 to 3 times throughout the cooking process.
  4. While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator.
  5. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
  6. Once the roux is done, carefully remove it from the oven and set over medium-high heat.
  7. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent.
  8. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine.
  9. Gradually add the shrimp broth while whisking continually.
  10. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine.
  11. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving.
  12. Serve over the Angel Hair Shirataki.
  13. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  14. Preheat the oven to 350 degrees F.
  15. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine.
  16. Place on the middle shelf of the oven, uncovered, and bake for 1½ hours, whisking 2 to 3 times throughout the cooking process.
  17. While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator.
  18. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil.
  19. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
  20. Once the roux is done, carefully remove it from the oven and set over medium-high heat.
  21. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent.
  22. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine.
  23. Gradually add the shrimp broth while whisking continually.
  24. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine.
  25. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving.
  26. Serve over the Angel Hair Shirataki.