GFCF Scallop “pad thai”

3/4 pound sea scallops (frozen is fine, just thaw first)
1/2 cup white wine (like a pinot grigio)
5 Tablespoons plum sauce, divided plum sauce (Lee Kum Kee brand is GFCF, or use homemade)
2 Tablespoons Patak’s Major Grey Mango Chutney
1/2 tsp. White pepper
salt to taste
1-1/2 tsp. Arrowroot starch
1 package Pad Thai rice noodles (about 6 servings worth)
1/2 large green bell pepper
1/2 large yellow bell pepper
1 small sweet onion
1 large carrot
2 tsp. Lime juice
8 or 10 fresh basil leaves
1 Tablespoon canola oil


Set a large pot of cold water to boil.

Rinse the scallops under cold water and drain. Place in a large, microwave-safe bowl.

Add the wine, 2 Tablespoons of plum sauce, the chutney, and the lime juice. Stir well, until plum sauce and chutney have dissolved.

Cover and microwave on high for 6 minutes or so, until the scallops are just barely cooked through, or poach over medium heat.

Julienne the carrot and bell peppers. Cut the onion in half and then slice into thick half-moons.

Stack the basil leaves on top of one another and roll into a cigar shape, then cut into thin shreds.

In a large, non-stick skillet, heat the oil until it shimmers.

Add the onion, and cook until translucent (about 4 minutes).

Add the carrots, and continue to cook for 3 or 4 minutes, until the carrots are tender but still bright orange.

Add the scallops and their poaching liquid to the pan, and stir in the remaining 3 Tablespoons of plum sauce. Heat to a gentle simmer.

Place the rice noodles into the pot of boiling water and stir once. Wait for the noodles to soften, then turn off heat.

Push the vegetables and scallops to one side of the skillet and stir the Arrowroot starch into the liquid until dissolved. Stir to distribute throughout the skillet.

Stir in the bell peppers.

Using tongs, transfer the wet, softened noodles from the hot water into the skillet. Toss to coat with sauce and distribute vegetables and scallops.

Serve immediately, sprinkling with shreds of basil.

Chicken Alfredo with Pasta

Two servings

2 chicken breasts
2 Tablespoons lemon juice
1 Tablespoon GFCF margarine
1 tsp. minced garlic
1 tsp. fresh basil, minced
Freshly ground black pepper, to taste

2 packets (about 4 Tablespoons) Alfredo-style “Chreeze” powder
1/2 cup milk subsitute (if using Almond Milk, make sure it's not sweetened or flavored)
2 Tablespoons olive oil
1/4 cup Tofutti brand cream cheese
1/2 pound rice pasta (We love Tinkyada)


Cook pasta according to package directions, rinsing well to avoid gumminess.

Rinse chicken breast with cool water, rub with lemon juice, rinse again with cool water, and pat dry. Cut chicken into strips.

Melt GFCF margarine in a skillet over medium heat. When it begins to froth, add garlic, cook for about 30 seconds, then add the chicken breast. Sautee until chicken is barely cooked through. Remove from heat, add basil and pepper, set aside.

In a small sauce pan over medium heat, whisk together chreeze powder and milk substitute -- don't worry about any small lumps. Add olive oil, whisk to combine, and then add GFCF cream cheese and whisk until smooth and heated through. If mixture is too thick, add a little more milk subsitute, 1 Tablespoon at a time, until it is the consistency you want.

Pour sauce over pasta, toss to coat evenly. Add chicken, toss again, and season with freshly ground pepper.