Daily Archives: May 8, 2011

08 May 2011 Heart-Healthy Dried Fruit Scones

Adapted from: Chang, Joanne. Flour: Spectacular recipes from Boston’s Flour Bakery + Cafe. (2010). San Francisco: Chronicle Books LLC. p. 50.

My Comments: Lucky enough to live in the Boston Metro area (well, that’s a

Flour Bakery Dried Fruit Scones

Copyright © 2011. Adrien Bisson Photography.

little stretch – a 40 minute ride puts me downtown though), I’ve been to 2 of Flour’s locations.  If you have too, you know how awesome this bakery/cafe is — no wonder lines stretch around the counter and there’s SRO!  Last week, I treated myself to Joanne Chang’s cookbook and this recipe seemed like the place to start for me.

Recently I have been told to try to cut wheat products from my diet. Not willing to give up on my love of baking, I am discovering some new flours to use. Today I substituted a gluten free baking flour from Bob’s Red Mill.  Since I don’t have to totally eliminate wheat, I kept about a cup of the wheat flour in the recipe. Not sure how a total replacement would have gone, but this substitution was just fine (yes indeed I have had this scone at Flour!).

I’m not publishing Joanne Chang’s recipe here; seriously — if you love baking buy the book! 

As this inaugural foray into Flour’s recipes takes place on Mother’s Day, we treated ourselves to quite a breakfast spread: smoked salmon (for Adrien), Vermont brie, raspberries, homemade vanilla/honey yogurt sprinkled with homemade granola, and of course, the scones. I don’t think we’ll be eating again until tomorrow.

07 May 2011 Sugar Snap and Snow Pea Stir-fry

Adapted from d’Andrea, Aurealia. 28 day eat green challenge: Veg boot camp. Vegetarian Times, Issue 385, Vol. 37, No. 5. (June 2011). p 77.

My Comment: Sometimes I’m not sure of what I’m doing in meal planning — so when I hear of an already mapped out meal plan, my ears really perk up.  Vegetarian Times has started just such a program and, should you be interested in finding out more you can find information on the vegetariantimes.com website.

This recipe was published in the June 2011 launch of the 28-day challenge.  It caught my eye because the protein is coming from cashews – yummy! This made plenty of stir-fry; I served rice with Adrien’s portion — but ate mine au naturel.

Sugar Snap and Snow Pea Stir Fry

Copyright © 2011. Adrien Bisson Photography.


1 TBSP low sodium soy sauce
1 TBSP toasted sesame oil
2 tsp cornstarch
1/4 tsp chile-garlic sauce (go ahead and add what you like – I used a tablespoon)
1 TBSP vegetable oil (I used canola)
1 medium red onion, halved, cut into wedges and pulled apart (about 1-1/2 cup)
1 small yellow bell pepper, thinly sliced (about 1-1/2 cups)
1 cup raw unsalted cashews
1 TBSP grated fresh ginger
8 oz. sugar snap peas
8 oz. snow pea pods
8 green onions cut into 1 inch pieces


1. Whisk together soy sauce, sesame oil, cornstarch, chile-garlic sauce and 1/2 cup water in small bowl and set aside.

2. Heat vegetable oil in wok over high heat (remember to heat wok first, then add the oil). Add onion, bell pepper, cashews and ginger, and stir fry for 2-3 minutes or until onion and cashews begin to brown.

3. Add snap peas and stir fry another minute.

4. Add snow peas and green onions and stir fry 2 to 3 minutes more.

5. Add soy sauce mixture and cook 1 to 2 minutes more or until sauce has thickened and vegetables are coated with sauce.

Serves 4.  Nutrition: 324 calories, 10 G protein, 20 G fat, 30 G. carb, 6 G fiber.

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