Monday, February 11, 2008

Gung Hay Fat Choy

That of course, means Happy New Year in Chinese.

So, we went over my parents' house last night for dinner and it was pretty good. J, nauseated at the sight/smell of any food nowadays(hopefully only 1 more month left of that) wanted me to make a beef dish for her to eat. Beef because she really needs to supplement her iron intake now and it had to be somewhat Chinese-related. So, I chose something simple. Beef and broccoli.

I forgot to take a picture of it because we were in a rush and simultaneously making our dinner dish plus a GF dessert, but here are the ingredients that I used.

(this recipe is pregnancy-adapted because J can't stand really strong flavors/aromas at this time)

-1 Tbs safflower oil
-1 pound free range round beef steak, cut into small, thin strips
-2 heads of broccoli, cut into small florets
-1 tsp garlic power(I would have normally used fresh garlic)
-1 tsp ginger power(I would have normally used fresh ginger)
-1 tsp onion power(I would have normally used onion)
-5 carrots, sliced diagonally and thin
-4 tsp of wheat free Tamari
-1/4 cup water

I had the wok super hot with some safflower oil, added the carrots first because they take the longest to cook. (Remember to keep moving everything around in the wok or else it'll all burn due to the high heat) After I cooked those for about 5 minutes, I added the steak and cooked for a few minutes, browning one side. When I liked the doneness of the beef, I added the broccoli. My parents live a little less than an hour away, so I had to calculate that into the cooking time. I undercooked everything in the wok because I put everything into a cast iron pot for transport. In doing that, everything would be hot and they'd also continue to cook during the time that we drove there.

After I added the broccoli and cooked it for maybe 3 minutes, I added the tamari, 1/4 cup of water( to help steam everything in the cast iron pot) and the rest of the spices. I took everything off of the heat and out of the wok, transferred it into the cast iron pot.

It held up really well when we got there and the broccoli wasn't overcooked.

So, the other thing J wanted to eat were some GF cupcakes with frosting and somewhat of a tuile of chocolate.

The recipe was adapted from Annalise G Roberts' book, Gluten-Free Baking Classics.

I had originally thought that we had granulated sugar, tapioca flower and potato starch. We didn't, so that's why I say that the recipe is adapted.

We only had superfine brown rice flower and potato power, which I think is potato flower, not potato starch. It's really hard to tell because the powder is really fine.

So, we used:


-1 cup turbinado sugar that I whizzed up in the food processor until it was fine.
-2 large free range organic eggs
-(I'm not sure about the exact amount here because J did it) I think we used 1 cup of superfine brown rice flower and 1/4 cup potato powder
-1/4 tsp sea salt
-1 1/2 tsp GF baking powder
-1/2 tsp xanthan gum
-1/2 cup canola oil
-1/2 cup GF rice milk
-1 tsp organic vanilla extract


Liberal amounts of organic powdered sugar and a small amount of GF rice milk until the consistency was thick. We didn't like the color because when using rice milk, it turned the frosting a light brown color. J Added close to a half a stick of organic butter throughout the entire process and that did the trick.

Chocolate tuile

The tuile idea was good, but it wasn't going to work because it was pretty warm in LA on Sunday. In the low-mid 70's and the chocolate wasn't holding up. So, again, adaptation. We just laid the chocolate as flat as we could on top of the cupcakes.

We used Ghirardheli semi sweet chocolate chips and melted them on a double boiler. We also put the melted chocolate into a piping bag and created little chocolate decorations onto parchment paper. After noticing that it was way too warm in the house, we transferred the parchment paper into the fridge or freezer until we were about to leave.

-Preheat the oven to 350, mix sugar and eggs in the mixing bowl at med speed. Add the flour, salt, baking power, xanthan bum, oil, milk and vanilla. Beat again for another minute.

-Pour the mix into your cupcake pan and put into the oven.

-Bake for 20 minutes.

-Cook on a rack for 5 minutes, then take the cupcakes out of the pan and let them cool on the rack.

-When completely cool , add frosting, chocolate ornaments and enjoy!

They were delicious.



Natalie said...

I was so so sick with my first pregnancy, so I can totally relate. This looks like wonderful comfort food. I was nauseated with my first for 22+ weeks, but I was on the extreme end. UGH!

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Sheltie Girl said...

Your dinner sounds simply delightful.

Each time I was pregnant, I ended up working my way through all the different types of was the only thing I could handle.

Sheltie Girl @ Gluten A Go Go

jill said...

22 weeks! Oh I hope it's not that long for me! I feel like I will never feel normal again.
I am 11 1/2 weeks and have been feeling nauseous since week 6! I am running out to of stuff I can eat. The only things I feel like eating are gluten free waffles and black beans (not together!)
I just ordered some crackers. I hope they are good, all of the other ones I have tried I can't stand. Wes even tried to make me some but poor W I couldn't even eat two.
Thanks guys for your comments!