Baked Macaroni Shirataki and Cheese

Baked Macaroni Shirataki and Cheese
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
 
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.

Hamburger Stroganoff with Fettuccine Shirataki

Hamburger Stroganoff with Fettuccine Shirataki
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Butter
  • 1 pound ground chuck
  • Salt and pepper
  • 1 yellow onion, chopped ( 1 cup)
  • 8 ounces sliced button mushrooms
  • ⅓ cup of dry sherry, dry white wine, or water
  • ½ cup chopped parsley, loosely packed
  • 1¼ cups sour cream (room temperature)
  • 1 teaspoon lemon juice
  • ¼ teaspoon paprika or more to taste
  • 1 package Fettuccine Shirataki
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. Heat a large sauté pan on medium high heat. Melt 1 teaspoon butter in the pan and swirl it around. Sprinkle the bottom of the pan generously with salt. Working in batches as not to crowd the meat (crowding it will make it hard to brown), break up the ground beef and add it to the pan.
  3. Sprinkle the meat with salt. Do not stir the meat. Once the meat is well browned on one side (a couple minutes, depending on how hot the pan), use tongs to flip to the other side.
  4. Once that side is browned as well, use a slotted spoon to remove from the pan and set aside. Continue to brown the meat in batches, adding a teaspoon of butter to the pan with each batch if needed, and salting the pan and the meat, until it is all browned. Remove meat from pan. Drain excess fat from pan.
  5. Lower the heat to medium. Add the onions to the pan. If you are working with very lean meat, you may not have any residual fat in the pan. If this is the case, you'll want to add in a tablespoon of olive oil or butter to the pan.
  6. Cook the onions, scraping up the meat drippings, until soft, about 5 minutes. Remove onions from the pan (add to the meat).
  7. Add a tablespoon of butter to the pan, increase the heat to medium high. Add the sliced mushrooms. Sauté until nicely browned (about 4 minutes).
  8. Add the sherry (or dry white wine or water) to the pan to deglaze the pan, scraping up any browned bits. Let the sherry reduce by at least a half, then lower the heat to low.
  9. Remove the pan from the heat.
  10. Mix in the sour cream and paprika until smooth. Return the pan to very low heat, and not let the sour cream boil (or it may curdle). You may have to add a few tablespoons of water to the mixture to thin it out a bit.
  11. Stir in the lemon juice, and about ¼-1/2 teaspoon of salt (taste).
  12. Stir in the meat and onions.
  13. Stir in the chopped parsley. Add more salt, pepper, and/or paprika to taste.
  14. Serve the stroganoff on top of Fettuccine Shirataki.

 

Broccoli Shirataki Noodles Casserole

Broccoli Shirataki Noodles Casserole
Recipe type: Casseroles,Gluten Free Recipes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 10 ounces broccoli florets
  • 1 pound package Shirataki Noodles
  • ½ cup soy margarine
  • ½ cup unbleached all-purpose flour
  • 3 and ½ cups boiling water
  • 2 teaspoons salt
  • 1 tablespoon soy sauce 1
  • ½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • pinch of turmeric
  • 1 cup nutritional yeast flakes
  • salt and pepper to taste
  • pinch of paprika
Instructions
  1. Steam the broccoli about 6 minutes.
  2. Rinse and drain Shirataki Noodles under warm water. Pat dry on paper towels.
  3. Spread the Shirataki Noodles evenly over the bottom of a 9-by-13" baking dish.
  4. Sprinkle the broccoli over the Shirataki Noodles and set aside.
  5. Preheat the oven to 350°F.
  6. Melt the margarine in a medium frying pan over low heat.
  7. Beat in the flour with a whisk over medium heat until the mixture is smooth and bubbly.
  8. Then whisk in the boiling water, salt, soy sauce, garlic and onion powders and turmeric.
  9. Cook the sauce until it thickens and bubbles, then whip in the yeast.
  10. Add salt and pepper to taste.
  11. Pour the sauce over the broccoli and Shirataki Noodles, sprinkle the top with paprika and bake for 15 minutes.
  12. If desired, place pan under broiler for a few minutes until the sauce is browned and crusty.