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Homemade Fruit Leather

While growing up fruit roll ups were a rare treat. My sister and I always begged for them, or the fruit gushers that were the hallmark of being a real winner in the packed lunch arena. Now that I look back I wonder why those artificially colored and flavored packages of high fructose corn syrup are supposed to be part of a "healthy lunch". Fruit leather is the fruit roll-ups healthier cousin. We were allowed to have fruit leather on occasion and when I got old enough to go grocery shopping for myself it was one of the things I always bought. Even store-bought fruit leather often has artificial coloring or corn syrup, plus preservatives.

Making your own fruit leather is so easy! Plus it's pure fruit, no added sugar or preservatives. You can customize to your taste and make whatever fruit makes you happy. I was gifted with a huge bag of mangoes a couple weeks ago while I was kind of trespassing in someone's yard at work. During mango season anyone with a tree just shoves fruit off on literally anyone who walks by. Anyway, I have several bags of chopped mango in the freezer waiting for me to use them. I pulled a bag out, probably the equivalent of one mango, let it thaw and threw it in the blender. I let it puree until totally smooth then added a pinch of nutmeg and a pinch of cloves. Then you turn the puree out onto a sheet pan lined with a silpat or parchment paper and you get it as smooth and even as possible. An offset spatula makes it much easier. My offset spatula has been commandeered by Tyler who claims it is the "most perfect cream cheese spreading device", so I had to clean mine off first. Then you put it into the oven and let it dry for several hours. Easy!

The next day I made a big pot of applesauce in the crockpot to use up some apples in the fridge. I set aside about a cup of the applesauce and blended it and repeated the same process. The results are tasty concentrated fruit flavor that is portable and good for you!


Fruit Leather

• 1 cup fresh fruit puree 
• pinch spices to taste

Blend fruit and spices if using and spread evenly on sheetpan lined with silpat or parchment paper. Try not to get edges thinner than center or they will get crispy before the center is done. Put into preheated 175 degree oven and let dry for 3-4 hours. Keep and eye on it and test the top with your finger. When it is dry to the touch it's done. If necessary you can flip over and let bottom dry for a while. Let cool. Roll up and cut into strips. Keep in airtight container and finish in a week. 

Chicken and Dumplings

My mom found this recipe several years ago as a way to use up leftover Thanksgiving turkey and it has become a tradition to make this the week after Thanksgiving. It's so freaking delicious. The soup part is creamy and rich and the dumplings are light and airy. I am sick this week so this was a pretty easy dinner that is comforting and soothing. It's not exactly healthy but there's vegetables in it! Usually there aren't any leftovers when my mom makes it so if you are feeding a crowd or want leftovers double the recipe, as written it serves 5-6.

Also this week I made a rotisserie chicken do double duty for me so I used half of it in this recipe and half in another recipe I'll post later. I'm trying to buy less meat so I'm pleased this week I only bought one chicken and didn't need any thing else.

This meal is easy enough for a weeknight but special enough for holiday time. It's a perfect way to use up leftover chicken or turkey. If making dumplings intimidates you, don't be nervous, just make sure you don't overfill your pot. It really couldn't be easier. I hope this dinner makes you as happy as it makes me.


Chicken and Dumplings

• 2 Tblsp butter
• 2 stalks celery, chopped (I buy the pre-chopped package because I hate all the extra celery sitting around)
• 3 carrots peeled and chopped
• 1 pkg sliced mushrooms (sometimes I put in 2 packages cause I love mushrooms)
• 1 cup chopped onion
• 1 tsp chopped garlic
• 3 cups chopped cooked turkey or chicken
• 1 cup frozen peas
• 1 can (14 oz) reduced sodium chicken stock
• 2 packets McCormick's turkey gravy mix, mixed according to package directions 
• 1 1/2 cups bisquick
• 3/4 cup sour cream
• 2 Tblsp chopped sage
• 1 tsp pepper

In Dutch oven or any pot with a lid, melt butter. Add next 5 ingedients. Allow to saute for about 5 minutes until onions are translucent and  mushrooms are getting color. Add turkey, peas, and broth. Stir in the turkey gravy. Bring to a boil over high heat. In separate bowl combine last 4 ingredients until combined. When soup comes to a boil drop heaping spoonfuls of dumpling mixture over the top. Maintain a low boil and let cook uncovered 10 minutes. Cover and cook another 10 minutes until dumplings are dry and airy on the inside.