Zesty Italian Chicken

1/2 cup Zesty Italian Dressing
1 lb. boneless chicken breasts
1/2 c. Enjoy Life Crunchy Rice with Chia cereal

1 T. sorghum flour

1 T. tapioca starch

1 T. dried basil

1 T. dried thyme

1/2 tsp. ground pepper

1/2 tsp. salt
oil
4 oz. canned or 1 c. fresh sliced mushrooms
2 T. chopped fresh basil (optional)

Marinade the chicken in the zesty italian dressing for at least 1 hour, drain.  Meanwhile, heat the oven to 350 degrees. Prepare a shallow pan by brushing with canola or olive oil. Blend in a blender, the cereal, sorghum flour, tapioca starch, basil, thyme, pepper and salt.  Pour this mixture into a plastic bag, such as a bread bag or gallon ziploc bag.  Add the chicken a piece at a time, close the bag and shake. Remove breaded chicken and place in the shallow pan. Repeat until all chicken is breaded and in the pan.  Bake for 30 min.

Meanwhile, saute the mushrooms with the basil in a little bit of olive oil.  Serve on top of the chicken when it is done cooking.  This good served with Wild Rice and cooked Green Beans.

Italian Chicken Pasta

Threw this one together one night a while back.

2 cups gluten free rotini pasta, cooked
2 cups uncooked or cooked broccoli florets, depending on your preference
1/2 cup chopped red pepper
1/2 cup chopped red onion
1/2 cup black olives
1 cup Zesty Italian dressing
black pepper to taste
2 cups cooked, diced, chicken

Combine all ingredients by tossing together.  Serve.

Honey Spice Chicken Thighs

I remember trying this recipe and liking it.  It got lost in one of my old notebooks.  Here it is now to try it again.

8 boneless chicken thighs
2 tsp. paprika
2 tsp. garlic powder
1 tsp. kosher salt
1 tsp. fresh cracked pepper
1 tsp. chili powder

1/2 c. honey
2 t. apple cider vinegar

Combine the spices in a small bowl.  Rub the spice mixture onto the chicken thighs.  Broil on Low for 5-7 min.  Turn the thighs over and broil another 5-7 min.  Mix the honey and vinegar together.  Turn the thighs again and baste with the honey.  Cook until the honey turns to glaze.  Rest 5 min. and serve.

Chocolate Sunflower Bars

I don't even remember if we have tried this recipe.  I found it written down in one of my old notebooks.  Posting it here so we can find it and try it.

1/4 c. Spectrum Shortening or Earth Balance Soy Free Buttery sticks
1/4 c. creamy Sunbutter
1c. crushed Enjoy Life Foods Vanilla Honey Graham crunchy cookies (about 9 cookies)
2 T. quinoa flakes
1 c. powdered sugar
1/2 c. Sunbutter
1/2 c. Enjoy Life Food Mini Chocolate Chips

Mix the shortening, 1/4 c. creamy sunbutter, cookies, quinoa flakes, and powdered sugar.  Press this mixture into an 8 x 8 baking dish.

In a small bowl, using the microwave, or a small saucepan on the stove top, warm the 1/2 c. sunbutter with mini chocolate chips, mixing until completely blended.  Pour in the 8 x 8 dish with the graham crust.  Chill in the refrigerator 1-2 hours.  Cut into 16 bars.

Beef and Sausage Meatballs

WOW! A meatball recipe that does not contain egg OR gluten!?!   Found it in the January 2015 issue of Women's Day magazine.

1 lb ground beef (at least 90% lean)
1/2 lb. sweet Italian sausage, casings removed
1/4 tsp crushed red pepper flakes
kosher salt
1 T. olive oil
1 small onion, finely chopped
1 large clove garlic, finely chopped
1 tsp. dried oregano
1 T. tomato paste
15 oz. can crushed tomatoes
2 tsp. sugar

Serving suggestions:  grated parmesan (or Daiya Mozzarella shreds), fresh basil, crusty bread and green salad.

In a large bowl, gently mix together the beef, sausage, red pepper and 1/4 tsp. salt until combined, and shape into 16 balls (about 1 1/2 in. each).

Heat the oil in a large heavy skilled over medium-high heat.  Cook the meatballs, turning often, until lightly browned, 4-6 min. Transfer to paper towel-lined plates.

Reduce heat to medium and drain all but 1 T. oil from the skillet.  Add the onion, garlic, oregano and 1/4 tsp salt and cook, stirring occasionally, until the onion is tender, 4 to 5 min.   Stir in the tomato paste and cook for 1 min.  Stir in the crushed tomatoes, sugar and 1/2 c. plus 2 T. water.  Add the meatballs and gently simmer, covered for 10 min.  Uncover and simmer until the meatballs are cooked through and the sauce has thickened, 18 to 20 min.  Top with "cheese" and basil, serve with crusty bread and green salad, if desired.

Roasted Salmon with Crispy Potatoes and Broccoli

Another one to try from January 2015 issue of Women's Day magazine.

1 large head broccoli, cut into small florets, (about 6 1/2 cups)
1 lb Yukon gold potatoes, cut into 1/2 in. thick rounds
1 large red onion, cut into 1/4 in. thick wedges
3 T. olive oil
Kosher salt and pepper
1 1/2 to 1 3/4 lb skinless salmon fillet, cut 4 - 5 pieces


1/4 cup Earth balance dairy free, egg free, soy free mayonnaise
1 T. fresh lemon juice
1/2 small clove garlic, mashed into a paste

Heat oven to 450 degrees F.  On a rimmed baking sheet, toss together the broccoli, potatoes and onion with oil, 1/2 tsp salt and 1/4 tsp pepper.  Spread in an even layer and roast for 15 min.
Season the salmon with 1/4 tsp each salt and pepper, nestle it among the vegetables and continue roasting until the vegetables are golden brown and tender and the salmon is opaque throughout, 8-10 min. more.
Meanwhile, mix the mayo, lemon juice and mashed garlic together in a bowl.  Serve this with the fish and vegetables.

Cider-Braised Pot Roast (slow cooker)

I like this recipe from the January issue of Women's Day magazine because it used orange root vegetables.  I've made changes necessary to be Hannah safe with flour and Worcetershire sauce.

1 cup apple cider
3 T. tomato paste
2 T. thickening agent- potato starch, gluten free flour, corn starch, or tapioca
2 T. Coconut aminos (instead of Worcetershire)
Kosher salt and pepper
3 medium parsnips, quartered lengthwise and cut into 2 in. pieces
2 medium sweet potatoes (about 1 lb.) cut into 1/2 in. thick wedges, like jojos
1 medium onion, cut into 1/2 in. thick wedges
4 large cloves garlic, thinly sliced
2 sprigs fresh rosemary
1  3 lb bottom round roast or chuck roast, trimmed of excess fat

In a 5-6 qt slow cooker, which together the cider, tomato paste, thickening agent, coconut aminos and 1/4 tsp. each salt and pepper.  Add the parsnips, sweet potatoes, onion, garlic and rosemary and toss to combine.  Season the roast with 1 tsp each salt and pepper and nestle amount the vegetables.  Cook, covered, until the meat is tender, 6-7 hrs on high, or 8-9 on hrs on low.  Transfer the roast to a cutting board and slice.  Serve with the vegetables.

Tropical Rice Pudding with Pineapple & Honey

I like this recipe I found for rice pudding in the January 2015 issue of Women's Day because it cooked on the stove top and does not contain eggs.  You might like it because it uses. . . . PINEAPPLE!!!!!!

3 3/4 cups milk (recipe called for whole milk, I think it would GREAT with Coconut milk)
1/2 cup basmati rice
3 T. sugar
1 T. pure vanilla extract
1/4 tsp. salt
5 oz. fresh pineapple thinly sliced
1 T. honey
the recipe called for roughly chopped roasted salted cashews.  You might try pumpkin seeds or sunflower seeds.

In a medium heavy saucepan, bring the milk, rice and sugar just to a boil.  Immediately reduce heat and gently simmer, stirring frequently, until rice is tender and milk is mostly absorbed, 23-25 min. Remove from heat, stir in vanilla and salt.  Spoon into bowls, top with pineapple and drizzle with honey.  Sprinkle with salted crunchies that not nuts so you will not go into anaphylactic shock.

Grilled Sausage with Lentil Orange Salad

This is a recipe I want to try that I found in the January 2015 issue of Women's Day magazine while papa was having his angiograph.

The Protein

8 small sausage links, think keilbasa or German Sausage similar to hot dogs.  (not breakfast sausage links)
OR this would be good with pork chops or pork tenderloin or salmon
olive oil

Heat a grill, grill pan or skillet to medium high heat.  Coat sausage links with olive oil and cook, covered, turning occasionally, until just cooked through, 10-12 min.

 The Salad

2 T. fresh lemon juice
2 T. olive oil
1 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp pepper (I would reduce this to 1/8 tsp.  we don't like that much pepper)
Add 1/2 small fennel bulb, cored and thinly sliced
1 orange, cut into 1/2 in. pieces
15 oz. can lentils rinsed  (or 1 1/2 cups cooked in 4 1/2 cups water for 25-30 min. or until tender)
2 scallions, thinly sliced
2 cups baby spinach, roughly chopped

In a bowl, whisk the lemon juice, olive oil, dijon mustard, and salt and pepper.  Add the fennel, orange, lentils, scallions, and spinach.  Toss to combine. 

Tip: you could also try this with rice.

Serve with the sausages or other protein choice.

Fusilli with Broccoli Pesto

A recipe I found in January 2015 edition of Women's Day magazine while papa was having his angiograph done.  We should try this one out and get a photo!

12 oz. Fusilli Pasta
12 oz. frozen broccoli florets, about 4 cups
2 large cloves garlic, thinly sliced
1/2 c. fresh basil leaves
3 T. olive oil
1 T. grated lemon zest
kosher salt
Toasted pumpkin seeds, or sunflower seeds, or sesame seeds- something crunchy instead of the sliced almonds the recipe called for in Women's Day
Grated Daiya Mozzarella or cheddar, in replace of grated parmesan

Cook pasta according to package directions.  Reserve 1/2 cup of the cooking liquid, drain the pasta and return it to the pan.

Meanwhile, in a microwave safe bowl, combine the broccoli, garlic, and 1/2 cup of tap water.  Cover and cook on high, stirring once halfway through, until broccoli is tender, 5-6 min.  Transfer the vegetables including the liquid they cooked in to a food processor.  Add basil, oil, zest and 3/4 tsp. salt.  Puree until smooth.  Toss with pasta plus 1/4 cup of the pasta reserved liquid, adding more if pasta seems dry.  Sprinkle with crunchy seeds of your choice and "cheese", if desired.

To make this a main dish salad, add cooked diced chicken.

Turkey Pumpkin Chili (slow cooker)

Another recipe I found in the January 2015 Women's Day magazine that I would like to try:
Need to find a substitute for sour cream.

2 cups low-sodium chicken broth
15 oz. can pumpkin puree
1 1/2 tsp. ground cumin
3/4 tsp. chili powder
1/2 tsp. cinnamon
1/8 tsp. cayenne pepper (I would probably leave this out)
1 lb lean ground turkey
1 large onion, finely chopped
2 large cloves garlic, finely chopped
2 4.5 oz. cans green chiles
2 15 oz. cans white beans, rinsed
sour cream, Daiya cheddar shreds, sliced radishes, and fresh cilantro leaves, for serving

In a 5-6 qt.slow cooker, whisk together the broth, pumpkin, cumin, chili powder, cinnamon, and cayenne.  Add the turkey and mix to combine.  Fold in the onion, garlic, chiles and beans and cook covered until the turkey is cooked through, 4-5 hours on high or 6-7 hours on low.  Serve with sour cream, Cheddar cheese, radishes and cilantro, if desired.

I'll post a picture when we try it.

Seared Pork Chops with lentil and apple salad

I found this in the January 2015 edition of Woman's Day magazine while Papa was having his angiograph this morning.  I would like to try it.  Because you and Sarah seem to have issues with fresh apples, I was thinking I would try this with raw lentils instead of canned and cook them with the apples.

2 T. olive oil, divided
5-8 1/2 in. boneless pork chops (about 1 1/2 lb total)
1 tsp paprika
Kosher salt and pepper
1/4 small red onion, finely chopped
2 T. apple cider vinegar
1 14 oz. can lentils, rinsed
1 crisp red apple (such as gala or fuji), cored and cut into 1/4 in. pieces
1 celery stalk, chopped, plus 1 cup of the leaves

Heat 1/2 T. oil in  large skilled over med. high heat.  Season the pork with the paprika and 1/2 tsp each salt and pepper.  Cook 4 chops until golden brown and just cooked through, 2-3 min. per side; transfer to plates.  Repeat with 1/2 T. oil and the remaining pork chops.

Meanwhile, in a large bowl, whisk together the remaining 1 T. oil, the oil, vinegar, mustard and 1/4 tsp each salt and pepper.  Add the lentils and toss to combine.  Fold in the apple, celery and celery leaves.  Serve with the pork.

Speed tip:  Prepare the salad without the apples and refrigerate for up to 1 day.  Fold in the apples just before serving.

This is what I might try with the lentils:
1 1/2 cups uncooked lentils
4 1/2 cups of water
1/4 c. small red onion, finely chopped
1 celery stalk, chopped, plus 1 cup of the leaves
1 green apple, cored and cut into 1/4 in. pieces
Combine lentils, water, onion, and celery in a med saucepan.  Bring to a boil and reduce heat to a simmer.  Simmer 15-20 min.  Add apples, return to a simmer.  Simmer another 5-10 min. until lentils are soft.

Photo to come when we try this out.

Chocolate Doughnuts or Muffins, unfrosted

Needed a fast and easy chocolaty sweet bread of some kind.  This is what I came up with.  Deliciously chocolaty mini-donuts that are so good they don't even need frosting.  The batter also made an additional 5 mini muffins that were delicious as well.  I use a Wilton 1 dozen mini-doughnut pan, and a mini muffin pan.

For the Tapioca Egg:
      1 T. super hot water
      1/4 tsp. tapioca flour

1/3 c. sorghum flour
2 t. tapioca flour
3/4 t. baking powder
1/8 t. salt
1/4 c. cocoa powder
3 T. sugar

1 T. honey
1 T. oil
2 T. mashed banana (about 1/2 a banana)
3 T. coconut milk
1/4 tsp. vanilla

Tapioca egg
1/4 tsp. apple cider vinegar
pinch of baking soda

Preheat oven to 375°.  Make the tapioca egg:  I have a hot water tap at my sink that makes water hot enough for tea or hot chocolate.  This the water I used.  I measured 1 T of super hot water into a small measuring shot glass and whisked in the 1/4 tsp tapioca flour.  I microwaved it for 10 sec.  It will turn translucent and and gooey like an egg white.  Set it aside to cool.

Grease and flour the doughnut tin.  I used sorghum flour, but it turned the bottom of the doughnuts a lighter brown.  I wondered what it would taste like if I dusted the tin with cocoa powder?

Combine the dry ingredients in a small mixing bowl.  In a separate small mixing bowl, combine the honey, oil, banana, milk, and vanilla.  Add this mixture to the dry mixture, mix just until combined.  Stir in the tapioca egg.  Stir in the vinegar and the baking soda at the last minute.

A fast, easy, clean way to get the batter into the doughnut molds:  Take a frosting piping bag, or quart size plastic bag.  Snip off the tip or one corner of the bag to create about a 1/2 inch hole.  I needed Emily to hold the bowl for me, while I quickly scooped the batter into the bag, twisted the top and immediately started piping the batter into the doughnut molds.  Because the batter is thinner than frosting, it will drip out the hole without you squeezing, so watch out for drips.  This methods cleanly fills the doughnut molds with just the right amount of batter.  Once the molds were full, I still had batter, I grabbed the mini muffin tin, greased a cup at a time until I had emptied my batter into 5 muffin cups.

Place in a 375° F oven and bake.  The doughnuts took about 10 min., the muffins took about 15 min.  Allow to cool a few min. in the pan until the doughnuts begin to pull away from the side.  Run a knife gently around the outside.  The doughnuts should come right out if you greased and floured well enough.  The muffins came out fine with just the greased cups.

Enjoy!

Minestrone Soup

I made this soup tonight.  I meant to make it with Andian Dream Quinoa Shells pasta so Hannah could have it too.  But I forgot and put traditional wheat pasta in the Minestrone :(  The soup had really good flavor and I loved it!  Next time it will taste better with the Quinoa pasta!  I'll take a photo next time with the Quinoa pasta.

1 onion, chopped
1 clove garlic, chopped
1 carrot, peeled and chopped
1 zucchini, chopped, optional
1 can diced tomatoes, regular or italian
1 can garbanzo or white kidney beans, drained
3 1/2 cups chicken broth
2 cups water
1/2 cup Zesty Italian dressing
1 tsp. Italian seasoning, or a combination of parsely, orgeano, basil, margoram, rosemary, and thyme
1/2 tsp. salt
8 slices bacon, cooked and crumbled
1 1/2 c. shells or rotini pasta, cooked

Combine the onion, garlic, carrot, zucchini, tomatoes, beans, broth, water, dressing, and seasonings in a large soup pot.  Bring to a boil over high heat, reduce heat to low and simmer 8-10 min.  Meanwhile, cook the pasta in a separate pot; cook and crumble the bacon.  Drain the pasta when it is tender.  When carrots are tender, stir in the pasta and the bacon.  Serve warm!

SunButter Chocolate Chips Cookies

I caught her with only two cookies left to take the picture!
This recipe was inspired when I was making Hannah's Papa his favorite Peanut Butter Cookies.

1/3 cup Earth Balance Soy Free Buttery sticks
1/2 cup sugar
1/2 cup brown sugar
1/2 cup SunButter, Natural Crunch or Creamy
1 1/2 tsp Ener-G egg replacer
2 T. warm water
1/2 tsp. vanilla extract
1 1/4 cups Rice Flour Mix
1/2 tsp baking soda
1/2 tsp. baking powder
1 bag Enjoy Life Mini Chocolate Chips

Heat oven to 375° F. Cream together the buttery sticks, sugar and brown sugar until sugars are dissolved.  Add SunButter, egg replacer and water, and vanilla, beat until smooth.  In a separate bowl, combine rice flour mix, baking soda, baking powder, and mini chips.  Add to creamed mixture and mix well.  Chill if needed.  Drop by teaspoon full onto ungreased baking sheets.  Bake in hot oven 10-12 min.  about 4 dozen cookies.

Taco Soup

So easy and deliciously yummy!

1 lb. ground beef or turkey
1  15.25 oz can corn, drained
2  15 oz cans tomato sauce
2  15 oz cans kidney beans, drained
1 14.5 oz. can diced tomatoes
1 pkg taco seasoning (if you can find one without allergens)
OR  I make my own:
2 tsp. dried minced onion
1 tsp. salt
1 tsp. chili powder
1/4 tsp. crushed dried red pepper
1/2 tsp. dried minced garlic
1/4 tsp. dried oregano
1/2 tsp. ground cumin

Brown the ground beef in an extra large saucepan.  Add all the remaining ingredients. Simmer until heated. Serve with corn tortilla chips, daiya cheddar style shreds, and dairy free soy free sour cream if you can find some (I haven't looked).

Porcupine Meatballs

It's been a while since I posted.  Life gets busy. . .  Tonight I wanted Porcupine Meatballs, but I didn't want to have to make two batches, one traditional recipe and one Hannah could have.  So I tweaked the traditional recipe to make enough meatballs for all of us, including Hannah.  They are very delicate meatballs, treat them gently!

The meatballs:

1 tsp. tapioca starch

1/3 c. cold water

1/4 cup tomato sauce from a 15 oz. can

1/3 cup long grain rice

1/2 tsp. dried minced onion or 1/4 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. ground black pepper

1 lb. ground beef

The sauce:

remaining tomato sauce from the 15 oz. can

2 T. coconut aminos

1/2 tsp. dried oregano

1/2 tsp. garlic powder

1/2 tsp. minced onion or 1/4 tsp. onion powder

Heat the oven to 350° F.  Combine the tapioca starch and cold water in a small saucepan.  Stir until tapioca dissolves.  Heat on the stovetop over high heat until the tapioca gel is thick and translucent.  DO NOT BOIL!  Pour in a small bowl and refrigerator.  In a separate small mixing bowl, measure the 1/4 cup tomato sauce, rice, minced onion, garlic powder, black pepper, and ground beef for the meatballs.  Add the tapioca gel from the refrigerator.  Mix well.  Form into 1" meatballs and place in a 13x9 inch casserole dish.

Prepare the sauce:  In a small mixing bowl, combine the remaining tomato sauce, coconut aminos, dried oregano, garlic powder and minced onion.  Mix well.  Pour over the meatballs, be sure to cover each meatballs with some of the sauce.

Cover tightly with foil, sealing around the edges of the casserole dish.  Bake for 45 min. to 1 hour.  

Rice should be soft and poking out of the meatballs.  Use a large spoon to gently scoop each meatball from the pan, they are very delicate meatballs.  Serve with some of the sauce from the pan if desired.

Beef Taco Bake

This is a good old super easy standby casserole.

3/4 to 1 lb ground beef (or you can use ground turkey)
1 -15 oz. can tomato sauce
1/4 cup rice milk
1 cup chunky salsa  (We use Pace mild.  You can up the spice by using Medium or Hot salsa).
8 corn tortillas, cut into 1 inch pieces
Shredded Daiya cheese, or cheddar cheese
Sour cream, optional
Avocado, optional
Corn chips, optional

Heat oven to 400° F.  Brown the ground beef in a large skillet over medium-high heat, drain.  Add tomato sauce, rice milk and chopped tortillas.

Spoon into a 2 qt baking dish.

Cover and bake for 30 min. or until hot.  Top with Daiya cheddar style shreds, optional sour cream, and avocado.  Serve with optional corn chips.

This picture has regular cheddar cheese and sour cream.  

Hannah put Daiya on her serving, but ate it before I could get out the camera.

Bacon Maple Pancakes!

Ah, yes!  Hannah is participating in a YW Cook-Off this Thurday evening.  She said, "Mom, do you think we could make Bacon Pancakes?"  So I did some research, and this is what I came up with for Hannah's recipes!

She liked them plain and with Golden Griddle syrup.  I liked them served with 100% maple syrup and the bacon bits.

This recipe made 8 pancakes:

6 slices thick cut bacon, cut in 1/2 inch pieces

1/2 cup gluten free oats

1/2 cup brown rice flour

1/4 cup tapioca starch

1 1/2 tsp. baking powder

1/4 tsp baking soda

1/4 tsp kosher salt

1/2 cup coconut milk with 1/4 tsp. lemon juice added

1 1/2 tsp Ener-G egg replacer

2 T. water

2 T. 100% maple syrup

1 T. bacon grease

Turn your oven onto warm.  Place a baking tray with cookie racks on it in the oven.

Cook the bacon pieces in large skillet over medium heat until crispy and brown.  Use a slotted spoon to remove the cooked bacon bits to a paper towel lined plate.  Use 1 T. of the bacon grease for the pancake batter recipe.  Reserve the rest for greasing the griddle. (I also made Mom's Homemade Hashbrowns the same night and used the bacon grease to cook them too-YUM!)

Put the gluten free oats in the blender and blend to a fine flour.  Add the remaining ingredients.  Blend to combined, scraping with a spatula a few times as needed.  Allow to stand for 10 min to thicken.  Reserve about 1/4 cup of the bacon bits for garnish.  Fold the rest into the batter.

Heat the skillet to 325°.  With a heat safe basting brush, brush some of the bacon grease onto the hot griddle.  Pour 1/4 cup of the pancake batter onto the bacon grease.  Cook until edges are dry and middle is full of bubbles that have begun to pop.  Grease a new spot and flip the pancake onto the new bacon grease. Cook until browned and firm to the touch, about 1 min.  Remove pancakes to the warm oven to keep warm until ready to serve.

Serve with bacon bits and syrup.  

(The picture above is lacking the bits and syrup because I didn't remember to take the photo BEFORE we ate.  The photo was taken AFTER we ate with pancakes we did not plan to eat immediately :(

Tuna Noodle Skillet Casserole

Tuna Helper, move aside.  This is just as good and fast and allergy free!

Serves 2

1 cup gluten free pasta (we used Penne in the photo above.  Spaghetti noodles are another good alternative)

1/4 tsp. salt

1 T. minced dried onion

1/2 tsp. minced dried garlic

1 c. coconut milk

1/2 to 1 can solid pack tuna in olive oil

1 T. cornstarch or other alternative thickener (tapioca starch, potato starch, arrowroot starch)

1/2 tsp. salt

1/8 tsp. pepper

1/2 T. dried parsley

1 tsp. lemon juice

2 pinches, rubbed, thyme

Bring to boil 6 cups of water in a large saucepan.  Add pasta, 1/4 tsp salt, dried onion and dried garlic.  Boil according to package directions for the pasta, until pasta is al dente.  Do not over cook.

Meanwhile, gather your remaining ingredients.  Measure the coconut milk.  Open the canned tuna.  Use 1/2 to 1 can of tuna depending on how much tuna you like in your pasta.  In a small bowl or container, mix the tuna, cornstarch, 1/2 tsp salt, pepper, parsley, lemon juice and thyme.

When pasta is al dente, use a fine mesh strainer (so you don't loose the onion and garlic through the holes of a larger strainer) and strained off the water.  Pour pasta back into the saucepan.  Add the tuna mixture and coconut milk.  Return to medium heat.  Cook and Stir until sauce is thickened and bubbly.

Serve immediately.