Hot + Sour Soup

Here's one for all you people with a cold.  (Seriously, everyone around me is sniffling.)  What's better than hot, spicy, tangy soup when you're sick?  Missing the traditional lilly buds and wood ear mushrooms of more traditional chinese hot and sour soups, all the ingredients for this one can be found in most well stocked grocery stores.  Szechuan peppercorns are toasted by placing in a hot pan on the stove, tossing occasionally and cooking until fragrant.  Grind with a spice grinder, clean coffee grinder or crush under a heavy pan or rolling pin.  

I recommend cutting and slicing everything small, so it fits on a spoon.  

Serves 4.

Hot + Sour Soup

2 oz prosciutto, julienned

8 oz firm tofu, julienned

4 shiitake mushroom caps, sliced

2.5 oz bamboo shoots, julienned

1 teaspoon minced ginger

1/2 teaspoon toasted, ground szechuan peppercorns 

32 oz chicken stock

2 tablespoons soy sauce

4 tablespoons rice vinegar

1 tablespoon cornstarch + 2 tablespoons water, optional

1 egg, beaten

1 tablespoon hot chile oil

scallion greens, thinly sliced, for garnish

In a small saucepan, bring prosciutto, tofu, shiitakes, bamboo shoots, pepper and stock to a boil.  Reduce to a simmer and add soy sauce and rice vinegar.  Whisk in cornstarch slurry, simmer until thickened.  

Remove from heat, stir soup in one direction to create a current and slowly pour in beaten egg.  It will turn into cooked, eggy ribbons.  Add hot chile oil and adjust seasoning with additional soy for salt, chile oil for heat or rice vinegar for sour.  

Garnish with scallions and serve with rice.  

 

 

Siracha Honey Roasted Cashews

I'm nuts for these!  (Haha - sorry.)  Sweet, spicy, salty.  The perfect snack that couldn't be easier and quicker to make.  Just toss the nuts with the marinade ingredients, pop them in the oven and try not to eat the entire tray while they're cooling.  For only a hint of spice, use 3 teaspoons of siracha.  

Siracha Honey Roasted Cashews

2 tablespoons honey

5 teaspoons siracha

1 teaspoon grape seed oil

1 teaspoon tamari

10 oz raw cashews

salt

Heat oven to 400 degrees.  Whisk together honey, siracha, oil and tamari.  Toss with cashews until evenly coated.  Arrange on a parchment paper or silpat lined tray.  Roast 5 minutes, stir nuts, roast 5 minutes more.  Remove from oven and cool.  

 

Healthy Vegan Dinner Bowl

We weren't totally sure what to call these but they are vegan, full of healthy things and served in a bowl.  Lately I've been eating a lot of kale, lentils and whole grains.  I decided to mix things up with some roasted beets, crunchy raw carrots, sunflower seeds and a citrusy vinaigrette.  I think these would also be good with a splash of rice vinegar and tamari if you're not in the mood to make a vinaigrette.   

Serves 4. 

Healthy Vegan Dinner Bowl + Lemon Herb Vinaigrette

for the bowls

1 cup brown lentils

2 cloves garlic, smashed

2 bay leaves

1 cup farro (or freekeh)

2 red beets

1 tablespoon white vinegar 

1 bunch kale

3 carrots, cut into matchsticks

sunflower seeds

for the vinaigrette

2 tablespoons lemon juice

2 teaspoons red wine vinegar

6 tablespoons oil (your choice olive, canola, grape seed)

s + p

1 teaspoon chopped fresh parsley

1 teaspoon chopped fresh thyme leaves

Heat oven to 425 degrees.  Remove stems and wash beets.  (Greens can be washed, chopped and steamed with the kale.)  Place beets in oven proof dish, cover with foil and roast 45 minutes to 1 hour, or until cooked through.  Remove from oven.  Carefully, rub off skin and chop.  Toss with a splash of vinegar, salt and pepper.  

Cook farro or freekeh in a pot of salted water, bring to a boil, then simmer for 35 minutes or until soft.  Drain, set aside. 

Bring a pot of water with the smashed garlic cloves and bay leaves to a boil.  Add lentils, return to a boil, reduce to a simmer.  Simmer until lentils are soft, about 20 minutes.  Drain well. Discard garlic ad bay leaves.  Season with salt and pepper, set aside. 

Steam or saute kale. Season with s +p.  

For the vinaigrette,  whisk together lemon juice and red wine vinegar.  Slowly whisk in oil.  Add herbs.  Season with salt and pepper.  

Assemble the bowls!  It's not as pretty, but I think the best way to form bowls is to toss some of the farro, beets, lentils, kale, carrots, sunflower seeds and as much of the vinaigrette as needed.  Otherwise, layer farro, lentils, kale, beets, carrots, seeds and drizzle with vinaigrette.  

 

 

 

 

 

 

Chocolate Socca

A socca is a thin pancake crepe type thing from italy, made from chickpea flour, olive oil and water.  Easy, dairy and gluten free.  I decided to make a slightly sweet chocolate socca that could be eaten for breakfast or dessert.  I don't have a name for it yet.  Suggestions?  

These aren't very sweet.  You can add more sugar if you like but I think these are really all about the fillings.  Fruit and plain yogurt (pictured) if you're being good.  Whipped cream, chocolate shavings and nutella if you're being bad.  It really depends if you're having these as dessert or breakfast.  I suspect nutella, banana, strawberries and whipped cream would be a winning combination.    

Makes 4.

Chocolate Socca 

1/2 cup chickpea flour

2 tablespoons cocoa powder

1 tablespoon olive oil

1 tablespoon agave

1/2 cup water

pinch salt

Whisk together all ingredients.   Set aside for a few minutes while you get your fillings together.  Heat a lightly oiled 8 inch non stick skillet over medium low heat.  Pour 1/4 of the batter onto skillet, tilting skillet so batter evenly coats the surface.  Cook about 3 minutes on each side. Turn down heat as needed.  Repeat 3 more times with remaining batter.  Serve warm with fillings.  

Some filling ideas:  jam, chocolate syrup, fresh fruit, stewed fruit, nuts, chocolate chips, nutella, whipped cream, yogurt, banana...

 

 

Red Grape Fruit Leathers

If you've been following Meats + Sweets you've probably noticed I like my fruit leathers.  I've always had a sweet tooth and fruit roll ups, fruit leather, gummies and fruit by the foot are all favorites I still crave.  I like making them at home as it allows me to adjust the amount of added sugar, which in most cases, is zero.  I find that if ripe fruit is used then no extra sweetener is needed.  

I haven't tried it but I think green grapes would be a tasty substitute.  

Red Grape Fruit Leathers

20 oz organic seedless red grapes, stems discarded

Heat oven to 170 degrees.  Wash and dry grapes.  Blend until a smooth puree has formed.  Spread evenly over a silpat or parchment paper lined half sheet tray.  I like to use a large offset spatula, making sure the center is not thicker than the edges.  Place in oven and bake until surface is no longer sticky but fruit leather hasn't become brittle.  This will take about 4 hours.  

Remove from oven and cool.  Peel away from liner and cut into strips.  Store in an airtight container.  

 

 

Healthy Kale + White Bean Soup

I know, I know.  My last post was a soup too.  I don't know about you, but I really enjoyed eating everything and anything I wanted to over the holidays.  But it's 2015 and time to get back to healthier habits.   On my agenda for January are getting back to the gym, maybe a run here or there, avoiding alcohol and treats that are obviously bad for me (sorry french fries), getting enough rest, generally being a healthy person and eating lots and lots of vegetables.  And I'm starting with this soup!  I served it over red quinoa and it was great.  Nothing like a little kale and quinoa.  

Makes about 8 servings.  

Kale + White Bean Soup

1 tablespoon olive oil

1 yellow onion, diced

2 carrots, diced

3 stalks celery, diced

1 bulb fennel, quartered, sliced

2 tomatoes, peeled, seeded, chopped

leaves of several sprigs fresh thyme

1/2 teaspoon chile powder

2 quarts vegetable stock

28 oz tim cannellini beans 

4 cups chopped kale (curly or lacinato)

S + p, to taste

lemon juice, to taste

In a large pot, heat olive oil over medium low heat.  Add onion, carrot and celery.  Cook, stirring occasionally, 5 minutes.  Add fennel, tomato, thyme and chile powder, cook, stirring occasionally, 2 minutes.  Add stock.  Bring to a boil then reduce to a simmer.  Simmer until vegetables are soft, about 10 minutes.  Stir in beans and kale.  Adjust seasoning with salt, pepper, additional chile powder and lemon juice.  (We used a whole lemon.)  

 

 

Chicken Tortilla Soup

We make a lot of soups around here but especially in the winter.  It's so satisfying.  Chicken tortilla soup is one of my favorites. We roasted a chicken and used it for this and a potpie that I will be posting in a bit. 

Consider serving this soup with some toppings.  I like shredded cheese (jack or munster are good), lime wedges, avocado, fresh cilantro leaves, slices of radishes... 

Chicken Tortilla Soup

1 dried pasilla chile

2 tablespoons grape seed oil (plus more for cooking the tortilla strips)

1 white onion, diced

1 14oz tin fire roasted tomatoes

1 bay leaf

1 tablespoon dried mexican oregano

1/2 teaspoon cumin

1/4 teaspoon paprika

1 1/2 teaspoon chile powder

4 cups chicken stock

4 corn tortillas

2 cups cooked, shredded chicken

1 cup corn kernels, fresh or frozen

Heat oven to 425 degrees.  Place whole chile directly on oven rack.  When it puffs up, remove it, about 4 minutes.  Be sure not to let it burn.  Discard stem and pulverize chile into a powder. (or as close to a powder as you can get.)

In a large pot, over medium to medium low heat, sweat onion in grape seed oil until soft and transparent.  Add tomatoes, bay, oregano, cumin, paprika, chile powder, stock and crushed pasilla chile.  Bring to a boil, reduce to a simmer.  Simmer 10 minutes.  

While soup is simmering, make the tortilla strips.  Slice soft corn tortillas into thin strips.  Heat a skillet over medium high heat.  Add about 2 tablespoons of oil.  Once oil it hot, add tortilla pieces, cook, stirring and flipping until strips are crisp and golden.  Transfer to paper towel to drain.  Work in batches if needed.  Set aside.

Add chicken and corn to the soup.  Cook until warmed.  Serve with tortilla strips and desired toppings. 

 

Meatballs!

meatballs03.JPG

Last weekend I had a serious craving for spaghetti and meatballs in a simple tomato sauce.  These are quick to make and delicious.  We had extras and used them for meatball subs the next day.  (Add a little provolone or mozzarella and bread to your shopping list!)

Serves 4.

Simple Beef Meatballs

1 lb grass fed ground beef

1 egg

1 grated shallot

1/2 cup bread crumbs

3 cloves garlic, minced

1/4 teaspoon red chile flakes

s + p

1 teaspoon dried oregano

Heat oven to 450 degrees.  Gently combine all ingredients, avoid over mixing.  Use a heaping tablespoon to help portion and form into balls.  Place of tray and bake about 4 minutes.  Stir meatballs and bake 4 minutes more.  

Serve with tomato sauce and pasta or with bread and cheese for subs.  

Basic Indian Curry

I love curry when it's cold.  Warm, aromatic and full of flavorful spices:  it really is the best thing.  Here's a simple one you can whip up for a delicious vegetarian dinner on the fly.  

Garam masala is an indian spice blend.  I use one from Simply Organics brand.  It's a blend of peppers, mace, nutmeg, cinnamon, cloves...  

Ghee is a nutty, aromatic clarified butter commonly used in indian cooking.  It's great for cooking because of its high smoke point and buttery taste.  It can be found in well stocked grocery stores or substituted with a high heat oil.  

serves 2.

Basic Indian Curry

 bit of ghee or splash high heat oil, like grape seed, safflower, canola

1 yellow onion, diced

2 cloves garlic, minced

1 tablespoon ginger, peeled, minced

1 teaspoon cumin seeds, toasted

2 teaspoons garam masala

1/4 cup water

1 14 oz tin chickpeas, drained, rinsed

10 oz diced, canned tomatoes

salt, to taste

lime juice, to taste

Heat a saute pan over medium to medium high heat.  Add oil.  Add onion and saute until browned.  Add ginger, garlic, toasted cumin seeds and garam masala.  Cook, stirring until fragrant, about 2 minutes.  Add water and cook off.  Add chickpeas and tomatoes.  Simmer 10 minutes.  Season with salt and lime before serving.  

 

Palmiers

Got a holiday party to go to?  Good.  Whatcha bringing?  Bring these!  Palmiers, a darling little puff pastry based cookie.  Also sometimes called elephant ears or palm leaves.  Because there's only three ingredients, one of which is pre-made puff pastry, they are one of the quickest and most economical treats one could make.  I really can't get enough of these little things.  

Palmiers

1 lb puff pastry dough, thawed if frozen

flour for dusting rolling surface

1 cup sugar

2 teaspoons cinnamon

Heat oven to 375 degrees.  Combine cinnamon and sugar.  Set aside.  On on lightly floured surface, roll puff pastry dough into a 18" x 14" rectangle.  Sprinkle generously with cinnamon sugar.  Usea rolling pin to press sugar into dough.  Flip dough, sprinkle generously with cinnamon sugar, press sugar into dough with rolling pin.  Fold left and right edges in so they meet at the center.  Fold edges into center again and fold in half like a book.  Chill about 15 minutes to firm dough - this makes it easier to cut.  Then slice into 1 centimeter wide slices. Press each slice into cinnamon sugar.  Arrange on a parchment or silpat lined sheet tray, leaving 2 inches between each slice with each slice sightly pinched out.   Bake 8 minutes.  Remove from oven and flip each individual palmier to caramelize the sugar on the other side.  Return to oven and bake 6 minutes more or until golden brown.  

Baked Stuffed Apple

Like super easy mini apple pies.  Perfect for a healthier thanksgiving dessert.  Serve with caramel sauce to make things extra delicious.  (Everything's better with a sauce or condiment, yes?)  Recipe is per apple.  I used granny smith.  I like them best for baking but if you're feeling crazy try  crispin, honey crisp or pink lady.  

Makes 1.  

Stuffed Baked Apple

1 apple

1 1/2 teaspoon finely chopped pecans

1 1/2 teaspoon oats

1/2 teaspoon light brown sugar, plus a pinch more

cinnamon, to taste

1 tablespoon butter, melted

1 sheet phyllo dough

Heat oven to 350 degrees.  Peel apple halfway, leaving peel of bottom for apple with peel.  Carefully, remove core from the bottom.  Save the blossom/end piece.  Mix pecans, oats, brown sugar, cinnamon and about 1 teaspoon of the melted butter.  Spoon into apple.  Replace end bit.   Rub apple with brown sugar and a dash of cinnamon.   

Brush one half of the phyllo dough with melted butter, fold in half and wrap apple.  Brush with butter.  Place baking dish and bake for 35 minutes.  

For the  apple cider sauce:  boil 1/4 cup sugar, 2 tablespoons apple cider and a pinch of salt.  Carefully, stir in a teaspoon of butter and a splash of milk.  Serve warm.  

 

Pumpkin Health Cookies

Remember the healthy cookies I made months ago?  These are pretty much the same deal only with pumpkin.  Perfect for Fall, right?  Add whatever you like to them: nuts, coconut flakes, dried fruit, chocolate chips, butterscotch chips.  

Pumpkin Health Cookies

1/2 banana, peeled

1/3 pumpkin puree

pinch salt

1/4 teaspoon pumpkin pie spice blend

1 teaspoon maple syrup

1/2 cup old fashioned oats

any additions you like   (I say pecans and chocolate chips!)

Heat oven to 350.  In a bowl, mash banana and mix well with pumkin puree, salt, spices and maple syrup.  Fold in oats.  Form spoonfuls into desired cookie shape and size.  (I like to use a tablespoon and then press them flat with a fork.)  They don't rise or spread during baking.  

Arrange on a silpat or parchment paper lined baking tray.  Bake 15 minutes.  Cool and eat.  

Pumpkin Spice Cupcakes

Here's something sweet just in time for halloween!  Garnish these with pieces of candy corn or bake them in festive papers and you're all set!  Can you give trick or treaters baked treats instead of candy?   

Makes 12 cupcakes.

Pumpkin Spice Cupcakes

1 cup all purpose flour

2 teaspoons pumpkin spice blend

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 stick butter, room temperature

1/2 cup sugar

2 eggs

1/2 cup pumpkin puree

1/2 teaspoon vanilla extract

1/2 cup milk

Heat oven to 350 degrees.  Line a cupcake tin with papers or grease well if not using paper liners.  

Whisk together flour, pumpkin spice blend, baking powder, baking soda and salt.  Set aside.

In the bowl of a stand mixer, fitted with paddle attachment, cream butter and sugar together until light and smooth, about 3 minutes.  Add eggs, one at a time.  Add pumpkin puree and vanilla.  Once well combined, add flour mixture in two additions, alternating with the milk.  Don't over mix.

Fill cupcake wells halfway with batter.  Bake 20 minutes.  Remove from baking pan and cool completely. Frost with your favorite cream cheese frosting.  

Pumpkin Spice Blend

It's Fall!   Thus time to overrun the internet with pumpkin recipes!  I have many (okay, only two) on the way.  Both of which call for a pumpkin spice mix.  There's isn't any pumpkin in it but warm baking spices of cinnamon, nutmeg, ginger and clove.  It's good for all you're Autumn baking needs like apple pie, pumpkin pie, spiced cakes and oatmeal cookies.  

Pumpkin Spice Blend

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground allspice

1 clove, grated

Combine all ingredients.  Save until ready to use.  

Buttermilk Cornbread Pancakes

Oh, pancakes.  Nothing says 'it's the weekend' more strongly than homemade pancakes.  Made these last sunday and happily drowned them in maple syrup.  Cam ate his topped with two sunny eggs.  He's so sensible.  

Makes 6 pancakes.   

Cornbread Pancakes

1 cup cornmeal

1/4 cup all purpose flour

2 tablespoons sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

pinch salt

1 egg

1 cup buttermilk

high heat oil, as needed for cooking

Whisk together cornmeal, flour, sugar, baking soda, baking powder and salt.  Whisk in egg and buttermilk until just combined and flour is hydrated.   

Heat a griddle or skillet over medium heat.  Oil surface if necessary.  Pour 1/2 cup ladlefuls of batter onto the hot skillet.  Leave enough room for flipping.  When the edges bubble, flip.  Cook until the bottom side is light brown.  

Serve warm with maple syrup and butter.   

Orzo Salad

Fall Orzo Salad

1 1/2 cups whole wheat orzo

splash olive oil

1 shallot, thinly sliced

6 oz mushrooms, thinly sliced

1 fennel, thinly sliced

8 oz Brussels sprouts, leaves separated, cores discarded

1 tablespoon butter

juice of half a lemon

2 tablespoons chopped parsley 

s + p

1/4 teaspoon red pepper flakes

grated parmesan cheese

Boil orzo until al dente.  Drain, rinse, toss with a tiny bit of oil.  

Heat a large pan over medium heat.  Add oil.  When oil is warm, add shallots.  Cook until soft, stirring, about 2 minutes.  Add fennel and mushrooms.  Cook, stirring, about a 5 minutes.  Fennel should be crisp tender.  Add sprout leaves, cook until warmed and softened.  Stir in orzo and butter.  Add lemon juice, parsley, salt, pepper, red pepper flakes and parmesan cheese.  Serve warm.  

 

Skirt Steak Fajitas + The Best Marinade Ever

I love skirt steak.  It's a great and inexpensive cut of meat from the plate section, behind the cow's front legs.  Lots of flavor but not the most tender cut.  Marinating a skirt steak before cooking it will add even more flavor and help tenderize it.  

Serves 4 with leftovers.  Serves 8 if you're serving other sides or starters.  

Skirt Steak Fajitas + Cumin Soy Lime Marinade

for the marinade:

juice of 1 lime

1/4 cup soy sauce

3 tablespoons olive oil

1 teaspoon worcestershire sauce

2 cloves garlic, grated

1 1/2 tablespoon ground cumin

1/2 teaspoon chile powder

for the fajitas:

2 lbs skirt steak

grapeseed oil, as needed

3 bell peppers, red, green, orange or yellow, stemmed, seeded, sliced

1 large yellow onion, sliced

12-16 tortillas, corn or flour

s + p

Stir together lime juicem soy, olive oil, worcestershire sauce, garlic, cumin and chile powder.  Cut each skirt steak to into 2 or 3 pieces so they will fit on grill, skillet or grill pan, if needed.  Place marinade in bowl or large zip lock bag, add steak, coat in marinade.  Let marinate in the fridge for 1 hour.  

When done, remove steak from marinade, discard marinade and blot steak with towel.  Heat a grill, skillet or grill pan over medium high heat.  Oil grates with grapeseed oil to lubricate if necessary to prevent sticking.  Once hot, place steak on grill.  Let once grill marks form, (about 30 seconds) give it a quarter turn.  Cook about 1 minute, flip, do the same, cooking to desired level of doneness.  Set steak aside to rest before slicing.  

While steak is resting, cook the onions and peppers.  If cooking on the stove, add a splash of oil to the skillet or grill pan still over medium high heat.  If cooking on a grill, place oiled skillet or grill basket directly on the grill rack and heat.  Once hot, add onions and peppers, cook, stirring frequently to avoid burning.  Cook until onions are soft.  

Throw tortillas in the hot pan or on the grill for 15 seconds, it will warm them and improve the flavor.  

Serve with sour cream, salsa, lettuce, fresh herbs, rice and beans, hot sauce, whatever you like.  

 

Salad + Plums + Honey Cumin Vinaigrette

I don't eat enough salad.  I try, but I just don't.  So, I've been trying to make ones at home full of things I like to eat to entice myself to eat more greens.  

This, seasonal late summer/early fall salad, is one of them.  Fresh, sweet stone fruit and roasted carrots.  The honey cumin vinaigrette ties everything together.  

Serves 2.

Salad with Plums + Honey Cumin Vinaigrette

For the salad:

3 carrots, peeled, chopped

splash olive oil

s + p

1 plum, pitted, sliced

1/2 small red onion, thinly sliced

3 - 4 cups baby greens mix

For the vinaigrette:

1/2 teaspoon whole cumin seeds

1 teaspoon honey

1 tablespoon apple cider vinegar

2 tablespoons extra virgin olive oil

squeeze lemon juice, to taste

s + p

Heat oven to 400 degrees.  Toss chopped carrots in olive oil, season with salt and pepper.  Spread out on pan and roast in oven about 20 minutes, tossing once if desired.  Set aside.

Make vinaigrette by first toasting cumin seeds.  Place in a pan over medium high heat, shaking pan frequently, until fragrant.  Grind toasted seeds in a spice or coffee grinder to a fine powder. 

In a small bowl, whisk ground cumin seeds, honey and vinegar together.  Whisk in oil.  Season with lemon juice and salt until balanced and doesn't taste overpoweringly of olive oil.  

Toss greens, carrots, plums and red onion slices with vinaigrette.  Serve immediately.  

 

 

 

 

 

 

Green Beans with Olives + Almonds

I have a go to method for making green bean sides:  blanche, shock, dry and saute in olive oil with garlic and red pepper flakes.  Season with s + p.  It's simple and goes with a lot of main courses.  

I decided to shake things up a bit and try something new.  This follows the same method but with new, more unusual ingredients.  Enjoy!

Castelvetrano olives are sicilian olives with a beautiful green color, mildly brined, buttery flavor.  I have had a hard time finding them pitted, so you'll probably have to remove the pits yourself.  The flesh on these likes to hold onto the pit so you're best bet is to just slice it off on each side.  

Serves 2-3.

Green Beans with Olives + Almonds

3/4 lb green beans, trimmed

1 tablespoon olive oil

1 1/2 teaspoons sherry vinegar

10 castelvetrano olives, pits removed

2 tablespoons sliced almonds

s + p

Boil a pot of water, add a pinch of salt to season.  Add green beans, blanch about 60 to 90 seconds, until crisp tender.  Transfer green beans to ice bath to shock.  Once cold, dry green beans.  

Heat a 10" pan over medium heat.  Once hot, add olive oil, when oil is hot, add beans.  Cook until hot, stirring and moving beans around pan.  Remove from heat and toss with sherry vinegar.  Set aside. Salt lightly and pepper.  

Return pan to medium heat, adding a small amount of oil if needed.  Add almonds and olives, cook, stirring until warm, about 2 minutes.  Toss with green beans.  

 

 

Plum + Flax Fruit Roll ups

Once i've made a batch, I carry these and roasted nuts with me everywhere as an emergency snack.  

It's best if your plums are ripe.  The riper the fruit, the sweeter the fruit roll up will be.  Ginger is optional, it adds a little zip and spiciness.   (if you're curious, the lighter colored pieces in the photo were not cooked first and the darker ones were, following the posted instructions.  Just a little recipe test.)

Makes 1 18 x 13 inch half sheet pan.  

Plum + Flax Fruit Rollups

1 teaspoon whole flax seeds

6 ripe plums. pits removed, coarsely chopped

1 teaspoon grated ginger (optional)

Preheat oven to 175 degrees.    Prepare a 18" x 13" sheet pan with a silpat or parchment paper.  If using the parchment paper, cut it so it fits the base of the pan without over hang.  

Grind flax seeds in spice or coffee grinder.  Set aside. 

Place chopped plums in pot, over medium-low heat.  Cook, stirring occasionally, for 15 minutes or until plums begin to break down and become soft.  Transfer to a blender with ground flax seeds and ginger.  Blend until very smooth. 

Pour puree onto prepared pan.  Smear it out to the edge of the parchment or silpat with a flat sided spatula to even thickness.  (The evenness is important so it all cooks right so take your time with this part.)  

Transfer to oven and bake 4 to 5 hours until dry to the touch and not mushy.  Remove from oven.  Rotate pan occasionally.  Let cool and set.  If you used parchment paper, cut into strips.  If a silpat was used, carefully peel whole fruit leather off silpat and place on a piece of parchment paper or waxed paper.  Cut into strips.  

Store in airtight container.