I was desperate for a crispy snack and the only thing I could find that had any potential were some oyster mushrooms I’d planned on using for a mushroom pate. Late night snack attack won and we were off to the drawing board.
I separated the frills from the stems and tossed everything with extra-virgin olive oil, garlic salt and black pepper, poured it out on a parchment lined baking sheet and baked it at 400 degrees F for about 30 minutes. I was amazed at how crispy and delish they were!
I was craving a slice of apple pie but didn’t want to go through the whole mixing up a pie crust baking for an hour thing so instead I stirred up a pan of low-carb, sugar-free apple pie filling in just a few minutes. No measuring required!
While peeling and chopping apples brown a pat or two of butter in a large pan over medium heat. When the butter is browned add a flavorful liquid such as orange juice, apple juice or other fruit juice, or monk fruit sweetened maple flavored syrup. Sprinkle in cinnamon and nutmeg and a healthy dose of your favorite calorie-free sweetener. I like to use a mix of stevia, xylitol, erthritol, Swerve, and granulated monk fruit. For a little extra somethin’ somethin’ add some chopped dates and chopped toasted pecans. Allow to cook until apples are almost soft making sure there’s still liquid in the pan. Stir in a thickening agent such as coconut flour, arrowroot flour, whole wheat flour or brown rice flour. When the sauce has thickened and the apples are soft remove from heat. Serve hot, warm or cold. Top with a dollop of vanilla yogurt or sugar-free ice cream if you like.
My favorite bowl meals consist of a grain with a protein or protein stand-in, garnished with three to six toppings. Sometimes I drizzle a sauce over the top, sometimes I don’t.
For this enchilada bowl I was experimenting with pre-cooked jack fruit in a pouch but you can make these enchilada bowls using chicken, turkey, or beef if that’s what you have on hand. Another item I was trying out was enchilada sauce in a pouch, however you can use canned enchilada sauce or make your own. I was also playing around with a mini slow-cooker I recently purchased, but you can simmer your jackfruit/chicken/turkey/beef and enchilada sauce in a saucepan. So let’s get started.
One 6-ounce pouch pre-cooked jackfruit
One 8-ounce pouch enchilada sauce
3 cup cooked brown rice
Choose at least three toppings and up to six:
bell peppers, sliced or large chunks, roasted
avocado, chopped or sliced
red onion, thick slices, roasted
green onion, sliced
tomatoes, sliced or chopped
sweet potatoes, sliced and roasted
yogurt or sour cream
sour cream or yogurt thinned with fresh lime juice
pureed red bell pepper mixed with mayo, yogurt or sour cream
ranch dressing or any other creamy salad dressing that you have on hand
Stir jack fruit and enchilada sauce together in the bowl of a mini slow-cooker or a small saucepan. Heat over low heat on a burner, or low or high heat in the slow cooker. Stir occasionally until the jack fruit has absorbed some of the sauce.
Heat the rice and your choice of toppings.
Assemble Your Bowl
Layer in the following order: rice, jack fruit enchilada sauce, toppings. Drizzle garnish over toppings.
Store each item separately to enjoy for another meal.
For those of you who downloaded this recipe before June 30, 1999 take a look at this simplified version. It came about in the usual way – guests for dinner and no time to go shopping. Since I didn’t have any tofu or onions I made mashed “potatoes” without them and not only were they easier they tasted even better! I even received an e-mail the next day from one of my dinner guests who still couldn’t believe he hadn’t eaten “real” mashed potatoes. Yes, I couldn’t resist. I told.