Stewed Okra andTomatoes and Angel Hair Shirataki

 

Recipe: Stewed Okra & Tomatoes and Angel Hair Shirataki
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 ounces breakfast sausage, preferably spicy, casings removed if necessary
  • 1 medium onion, chopped
  • 1 pound okra (about 5 cups), sliced
  • 3 cups chopped tomatoes (3-4 medium)
  • ⅔ cup low sodium tomato juice or water
  • ¼ teaspoon salt
  • ½ teaspoon crushed red pepper or ½ minced jalapeno
  • 1 package of Angel Hair Shirataki
Instructions
  1. Cook sausage in a large saucepan or Dutch oven over medium heat, breaking it up as it cooks, until it is no longer pink, 2 to 3 minutes.
  2. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes.
  3. Increase heat to high; add okra, tomatoes, tomato juice (or water), salt and crushed red pepper (or jalapeno) and cook, stirring often, until bubbling.
  4. Reduce heat to a gentle simmer and cook, stirring occasionally, until the mixture is thick and the vegetables are very tender, 35 to 45 minutes.
  5. Drain and rinse the Shiratki Noodles really well. Pat the noodles dry on paper towels. Using kitchen shears, cut the Shirataki into bite size pieces.
  6. Right before serving , add the Shiratki Noodles. Stir to coat them.
  7. Serve.

 

Shirataki Noodles & Artichokes

Shirataki Noodles and Artichokes
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 6 fresh baby artichokes
  • ¼ cup lemon juice
  • 2 (8 ounce) packages Shirataki Noodles
  • ½ cup tomato juice
  • 2 tablespoons olive oil
  • 2 cloves garlic -- minced
  • 3 tablespoons fresh parsley
  • 3 tablespoons fresh basil -- or 1 teaspoon dried
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup fresh tomato -- chopped
  • ½ cup olives -- Kalamata
  • 2 tablespoons capers
  • ½ cup feta cheese -- optional
  • juice of one lemon
Instructions
  1. Cut stems off artichokes. Peel off tough outer leaves to reveal yellow-green hearts. Cut artichokes into quarters.
  2. Combine ¼ cup lemon juice with 2 cups water in a medium bowl. Add artichokes to lemon water and toss to prevent discoloration. Drain.
  3. Steam artichokes until tender, about 20 minutes. chill.
  4. In a large pot, drain and rinse Shirataki noodles with cold water.
  5. To make salad dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley, basil, salt and pepper in a food processor or blender and puree for 30 seconds.
  6. Toss together artichokes, Shirataki noodles, capers, olives and feta cheese in a large bowl salad bowl. Pour dressing over and toss well.