Tuna and Peas with Parmesan Cheese Sauce

tuna cheese peas

1 1/2 tablespoons butter
2 tablespoons gluten-free corn-free flour (I used Bob’s Red Mill GF All Purpose Baking Flour)
1 cup coconut milk
1/2 cup parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 pinch paprika
pasta of choice (I used a gluten-free corn-free spaghetti)
1 can of tuna
frozen peas

First, start the pasta according to directions on the package, using a fairly large pot. The pasta will take the longest to prepare.

Next, start the cheese sauce – melt butter in a medium sized pot on medium-high heat. Add in flour and whisk continuously for about a minute. Keep whisking while adding in the milk. Bring the mixture to a boil, while continuing to whisk. Once at a boil, cook for about 2 minutes. Add in the parmesan cheese, salt, pepper, and paprika. Keep whisking! When your sauce is smooth and not lumpy, it is done.

Drain pasta when done, and put it back into the pot. When cheese sauce is ready, add it to the pasta. Also add the tuna and peas at this time. Stir over low to medium heat until peas are hot.

Serve and enjoy!

tuna cheese peas

Love, Cori!

Lentils and Rice with Heart

one can of lentils
olive oil
1 cup chicken broth
2 bay leaves
canned baby onions in a jar (in brine), like 1/2 cup (remove brine)
1 teaspoon cumin
1 Tablespoon Simply Organic brand All Purpose seasoning
salt and pepper to taste
2 small cans or 1 large mushrooms, stems and pieces, liquid dumped
one can of zucchini with tomatoes (has garlic in it, also)
one can of artichoke hearts in brine, remove brine
one cup uncooked rice, whatever variety you like
2 cups water
butter, 2 
parmesan cheese
extra water as needed

First, I put the can of lentils in a pot (deep with lid if possible, like when making soup) and add a generous helping of olive oil (approximately 1+ Tablespoon) and around a cup of chicken broth. Heat on Med High. Add 2 bay leaves. Add onions. Stir. Bring to a boil. Add cumin, all purpose seasoning, salt and pepper and stir until mixed. If the liquid decreases too much, add more water. We’re aiming for mildly liquidy soup. 

Start the rice now, by adding 1 cup dry rice to two parts water. So, if you want more or less rice, adjust accordingly. I like to add in a dollop of butter and a pinch of salt when I cook rice. Stir and bring to a boil on Med High, then turn temperature down to low, put a cover on, and wait the allotted time. (Depending on the rice, it could be between 20-30 minutes.) 

During this time, keep an eye on the lentil mixture and the rice. When the rice starts to look almost done, move on to this next step. 

Remove the bay leaves. Add mushrooms, zucchini, and artichokes to lentil mixture. We don’t want the artichokes or zucchini to get overmushed, so we’re trying to heat them up, make them soft. Stir this every few minutes. 

When the rice is ready, add another Tablespoon of olive oil to the rice OR a Tablespoon of butter and stir completely. Add 1/2 cup of parmesan cheese to the rice, and mix. 

When the rice is still moist but slightly like a risotto parmesan sauce, and the artichoke and zucchini is warmed, lentils mushy, you can combine the rice with the lentil mixture. Stir well! 

Serve immediately, and enjoy.