Hanging a Poster

I have had this mini poster for over two years now and have been meaning to figure out how to display it cheaply since moving into our house. Finally, here it is, displayed in the bedroom. Here's a quick, easy and inexpensive way of hanging your own posters or unframed art!

You will need:
poster or piece of art
2 pop tabs
masking tape for smaller art or duct tape for larger art
thread for smaller art or string for larger art
1 nail
a hammer

Instructions
Place pop tabs on back of poster somewhere near the middle vertically (see photo below) and measure the length of threaded needed to hang the art. Make sure it is short enough so that it hides behind the art rather than sticking out above on the nail, but long enough to be able to tie it to both pop tabs.

Once you have cut the thread, tie it to both pop tabs.

Cut thin pieces of tape (I used masking tape - 6 thin pieces in total). Feed a piece of tape through the pop tab so that it lies under the outside rings of the pop tab and over the middle part (see photo below). Press the tape to secure it to the artwork.

Place two more thin pieces of tape horizontally across the first piece of tape securing the pop tab in place (pictured above).

Repeat process for other pop tab, making sure that they are equal distance from the edge of the frame. This will ensure that the art can be hung straight on the wall.

Finally, hammer the nail in the wall and hang your art!

Curried Chicken Roti

Making these roti shells was a TONNE of work and the results were not as I had hoped. The dough wasn't very stretchy; it was like an elastic and kept retracting back to its original size. The shells were too thick and not nearly as tasty as those I've had at a restaurant. Does anyone have any simpler methods or tricks they would like to share to make delicious roti shells? Makes 6 roti shells and enough curried chicken for all.

Ingredients
Shells
4 cups all purpose flour
1 cup water
1 tbsp vegetable oil plus more for frying
2 tbsp baking powder
1 tsp salt

Curry
1 tbsp vegetable oil
5-6 chicken thighs, cubed
1 cooking onion, finely diced
3 medium potatoes, cubed
2 medium-large carrots, peeled and thinly sliced
1 green bell pepper, chopped
1 banana pepper, finely diced
1 jalapeno, finely diced
1 1/2 cups stock (veg or chicken)
1/2 tsp chili flakes
1/4 tsp ground ginger
2 tbsp curry powder
1/4 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp cumin
1/2 tsp paprika
1 tsp dried thyme

Directions
Making the Shells
Combine all ingredients together and knead into a ball of dough (this will probably take 10-15 minutes or more by hand, use a stand mixer with the hook attachment if you have one.). Add water if dough is too try and will not stick together. The dough should be stretchy, but not sticky. If it is sticky, add a tsp or two of flour and knead together once again.

Separate the dough into 6 balls. Return balls of dough to mixing bowl, cover with a damp towel and set aside for 2 hours.

Using a rolling pin, roll each dough ball out to 5-6 inches in diameter. (I found this challenging as well. The dough kept returning back to its original size, just like when you stretch an elastic.)

Add a couple teaspoons of oil to a skillet over medium heat. When hot, add one dough shell at a time and cook until brown spots form on the bottom (about 1 minute). Flip and cook for another minute on the other side.

Transfer shells to a plate or baking tray, covering them with a damp towel to keep them warm while you fry the rest of the shells. Serve immediately or allow them to cool and store them for lunch the next day.

Making the Curry
Add oil to large pan over medium heat. When pan is heated, saute onions for 4-5 minutes, or until soft. Add garlic powder; saute for 1-2 minutes. Add carrots and peppers, saute 1-2 minutes then add stock, all spices, seasonings, and potatoes to pot.

Simmer until potatoes are soft. Cover and turn off. The stew will thicken as it cools. Can be left sitting out, covered, for a couple of hours. Reheat on stove by bringing to a boil, then serving. If too runny, turn up heat and boil off some of the excess liquid, if too thick, add a tbsp or two of water and stir.

Place a couple of generous scoops into a shell, fold up or rip off pieces to scoop the curry and dig in!

Baked Cajun Tilapia and Roasted Cauliflower and Broccoli

This tilapia is lovely, very tasty and pairs well with most veggie sides. Like the great Julia Child said, "With enough butter, anything is good."  Serves 2-4.

Ingredients
4 tilapia fillets
3-4 tbsp butter
2 tbsp lemon juice
2 cloves garlic, minced OR 1/2 tsp garlic powder
1 tsp Cajun seasoning
olive oil

Directions
Preheat oven to 375 F. Cover a large baking dish with foil and spray with cooking spray.

Rinse tilapia under cold water and pat dry with paper towels. With fish on a plate, sprinkle both sides with Cajun seasoning and place into baking dish.

Toss cauliflower and broccoli in oil and pepper; set aside.

Saute butter in a small pan over medium heat until melted, then add garlic and lemon. Saute for a couple of minutes then pour butter mixture over fish. OR heat in microwave until melted then add lemon and garlic and pour over fish.

Place fish and veggies in the oven together, baking the fish 8 minutes or until it apart with a fork (8 minutes was perfect in my oven. Try not to overcook the fish as it becomes rather rubbery if you do.) and the veggies for about 15 minutes, flipping half way through.

Oooey Gooey Caramel Brownies

I have been trying to figure out how to recreate the most delicious brownie Mike and I found at a little shop in downtown Huntsville and have been unsuccessful... until now! The secret to creating a runny caramel that remains thick but does not solidify is evaporated milk. Of course, I made extra caramel for the tops of the brownies and another time will probably use about double the caramel & evaporated milk in the middle of the brownie. Enjoy!

Ingredients
3 cups flour
2 cup sugar
8 tbsp cocoa
2 tsp baking soda
1 cup evaporated milk, divided into 2/3 and 1/3 cup
1 stick butter (1/2 cup), melted
35 (10 oz pkg) caramels, unwrapped
2 cups semi-sweet chocolate chips

Directions
Preheat oven to 350 F (*325° F if using a dark pan). Prepare a 13 x 9-inch baking pan by lining it with parchment paper.

Combine dry ingredients in large bowl. Stir in 2/3 cup evaporated milk and butter (batter will be thick and I mean really thick more like cookie dough). Spread or rather push down half of batter into the pan; bake for 15 minutes.

Heat caramels and remaining 1/3 cup evaporated milk in small saucepan over low heat, stirring constantly, until caramels melt. Sprinkle chocolate chips over brownie; drizzle with caramel mixture.

Drop remaining batter by heaping teaspoon over caramel mixture.

Bake for 25 to 30 minutes or until set. Cool in pan on wire rack. Cut into 24 squares.

Garlic Baby Bok Choy

Stir-fried baby bok choy is a great side dish with chicken and pork as well. This was made to accompany sushi and tomato eggs. Serves 2.

Ingredients
2-3 baby bok choy bunches
1 tbsp oil
1 clove garlic, minced (OR 1/4 tsp garlic powder)
2 tbsp stock (veg or chicken)
sprinkle of chili flakes

Instructions
Heat oil in pan over medium  heat. Add garlic and stir for 1 minute. Add bok choy and stock and cook for 3-5 minutes, or until tender.

Serve immediately.

Tomato Eggs

This is a Japanese side dish I made to go along with sushi and baby bok choy. Serves 2.


Ingredients
4 eggs
12-15 cherry tomatoes, halved
2 tbsp milk or table cream
2 tbsp stock (veg or chicken)
1/2 tsp sugar
1-2 tbsp oil
1/4 tsp soy sauce
dash chili pepper flakes
fresh ground pepper to taste
fresh chives

Directions
Scramble eggs in a bowl. Add oil, cream, pepper, chili pepper flakes, and soy sauce.

Heat a non-stick skillet with 1-2 oil. Add egg into wok and stir. When eggs begin to form lumps, break them up into smaller pieces. When the eggs are cooked add them to a plate and set aside.

Clean skillet and heat it again with 1 tbsp oil. Add tomato and stir a few times. Add sugar and stock to skillet. Cover with lid and cook for about 30 seconds. Add eggs and chives to tomatoes and stir-fry for about 30 seconds or so.

Serve immediately.

Red Pepper and Spicy Hummus Sushi

Homemade sushi is totally do-able. It just takes a bit of patience and practice. It also makes for a great make-ahead lunch! This recipe makes enough rice for 4 rolls or 32 sushi pieces.

Ingredients and tools
1 cup sushi rice
1 1/4 cups water
1 tsp rice vinegar
red pepper or spicy hummus (I made a couple of rolls with each)
cucumber
carrots
imitation crab meat
avocado
roasted sesame seeds
1/4 cup oil
nori seaweed sushi sheets
plastic wrap
sushi rolling mat or bamboo place mat (I just use a bamboo place mat)

Directions
Place rice and water in pot, bring to a boil, cover and reduce to low heat. Cook for about 25 minutes or until water has evaporated. Set rice aside to sit covered for 10 minutes. Add vinegar and stir well. Rice will be sticky and moist and become thicker and stickier when you add the vinegar. Place rice in the fridge for about 30 minutes to cool.

Meanwhile, prepare veggies and crab meat by cutting them into long thin strips.

Place plastic wrap over rolling mat.

To assemble, lay seaweed on the plastic wrapped mat. Coat your hands with olive oil (this prevents the rice from sticking to to your hands). Spread a layer of rice on the seaweed, covering it completely, pressing down firmly.

Flip over nori so that the rice is face down on the plastic wrap. Spread hummus on face up nori side then add fillings to the middle of the roll.

 
Finally, use your mat to gently fold over the sushi to form one long roll, moving your hands back and forth to roll it into place. (The rice will stick to itself and should hold together.)

At this point, I usually refrigerate the sushi for about 15-20 minutes, then cut each roll into 8 even pieces with a very sharp knife.

Serve with soy sauce mixed with wasabi on the side and with tomato eggs and garlic baby bok choy to make it a complete meal!

Cheap Crafty Creations

How to hang a poster or unframed art with pop tabs and string.

Cheap Homemade Pizza

I flavoured the pictured dough with Italian seasoning and garlic powder, which gave it great flavour! I usually freeze the dough and sauce separately or prepare one of the pizzas and freeze it for a lazy night. The recipe makes two of these pizzas, which feeds about eight people (or 4 servings per pizza).

Ingredients
6 cups flour
2 cups water, warm from the tap, but not hot (about shower/bath temperature)
6 tbsp olive oil (divided)
2 tsp dry yeast (or one packet)
1 tsp salt
1 (28 oz) can tomatoes, crushed
3-4 tbsp oregano
3-4 tbsp basil
2 tsp parsley
1 1/2 tsp chili flakes
2 clove garlic, minced OR 1 tsp garlic powder
1 cup onion, diced
handful of cornmeal
black pepper to taste
toppings of your choice (the pictured pizza is topped with spicy Italian sausage, green and orange peppers, banana peppers, tomatoes, and mushrooms)
cheese (type and amount are up to you - the pizza pictured has about 3 cups of grated light marble cheese)

Directions
Making the Dough
(This can be made the night before you're going to eat the pizza.)

Place flour, water, olive oil, yeast, and salt into a mixing bowl. Feel free to add any or all of the following to the dough for flavour: oregano, pepper, red pepper flakes, Parmesan cheese, garlic, basil, parsley, onion powder, and rosemary.

Mix together until a ball is formed. (I used a stand mixer, with the hook attachment.) When finished, the dough should be just a bit sticky, but will not leave a residue on your hands. If not sticky, add a tbsp of water and mix again. If too sticky, add a tbsp or two of flour and mix well.

Knead ball with hands. Put dough back in the mixing bowl and cover with a damp towel. Allow dough rest in a warm place for about an hour (I placed mine on the stove top).

If preparing crust the night before, pat some flour on the dough and wrap in saran wrap or put in a sealed bag and place in the fridge over night. (It will rise slowly overnight.)

Preparing the Crust
(This can be done the morning before you're going to eat the pizza.)
Preheat the oven to 425 F. Sprinkle cornmeal over your pizza pan or cookie sheet, then spread the dough to the edges of the pan with your hands. Roll the edges back just a bit if you want a crust to form. Bake for about 6-8 minutes. When finished, pop any bubbles that have formed in the dough with a fork.

Making the Sauce
(This can be done the up to a few days before you're going to eat the pizza.)
Heat 1 tbsp oil over med-heat. Saute onion until it just starts to become clear; add garlic and continue stirring until garlic becomes darker (but not brown). Add tomatoes and herbs. Simmer over medium heat for about 15 minutes, stirring frequently, until the sauce is warm.

Remove pan from heat and use a hand blender in the sauce until it is smooth.

Assembling and Baking the Pizza
Preheat oven to 400 F. If you are planning to freeze the pizza(s), you can either freeze the uncooked dough in a ball (covered in a bit of flour, wrapped in saran and placed in a freezer bag) for another time OR assemble the pizza (after having cooked it for 6-8 minutes at 425 F) and then freeze it. From frozen the pizza takes longer - keep an eye on it.

Cover pizza crust with sauce, toppings and then cheese. I sprinkled the cheese with some black pepper and oregano.

Bake pizza for about 16 minutes, then check. The time will differ depending on whether or not your crust was in the fridge and how many toppings you put on. Happy pizza making!



Credit to: http://cooklikeyourgrandmother.com/2008/04/how-to-make-pizza-sauce-from-scratch/

Chocolate Peanut Butter Crispies

Mike had a terrible, horrible, no good, very bad day at work. Nothing cures a bad day quite like the classic peanut butter and chocolate combo! This might be the quickest and easiest dessert I've made so far. Makes 8 decent size bars.

Ingredients
1/4 cup corn syrup
1/6 cup brown sugar, packed
1/2 cup peanut butter
1 1/2 cups rice cereal
3/4 cup semisweet chocolate chips
1 tbsp vanilla

Directions
In a large sauce pan or medium pot, combine corn syrup and sugar. Cook and stir mixture until it boils then add peanut butter, stirring until combined. Remove from heat.

Add rice cereal, chocolate chips and vanilla. Press into an ungreased 10" x 6" (not sure of the exact measurements, but it's a loaf pan. If you double the recipe, you can use a 9" x 9" pan.)

Chill for at least 1 hour before cutting into bars.

Caramelized Salmon with Bok Choy and Citrus Sauce

Caramelizing salmon with sugar was new to me when I first made this meal. It's delicious! Serves 4.

Ingredients
4 (6 oz) salmon fillets
1/4 cup and 1 tsp sugar, divided
2 tbsp vegetable oil
1/2 red bell pepper
1/2 yellow bell pepper
1/2 orange bell pepper
1/2 green bell pepper
1/2 tsp garlic powder
1 small onion, finely chopped
3 tsp red pepper flakes, divided
3 cups baby bok choy, thinly sliced
1 1/2 cup carrots, cut into matchsticks
1/2 cup stock, chicken or vegetable
4 tbsp rice vinegar
1 tsp sesame oil (or 2 tsp any oil with 2 tsp toasted sesame seeds)
1/4 cup orange juice
3 tbsp lemon juice

Directions 

Whisk orange juice, lemon juice, vinegar, 1 tsp sugar, 2 tsp oil, and 2 tsp red pepper flakes together. Leave citrus sauce to stand for 30 minutes to blend.

Season the salmon with fresh black pepper. Dredge the salmon in 1/4 cup sugar, coating well. 

Heat a small saute pan, over medium heat. When the pan is hot, add the salmon, and sear for 3 to 4 minutes on each side, until the salmon is caramelized on both sides. Remove salmon from the pan.

Heat oil in a large skillet over medium high heat and stir in sliced red peppers, garlic, onion and 1 tsp red pepper flakes. Stir and cook for 2 minutes. Stir in bok choy and carrots and cook for 1 minute. Add stock, vinegar, and remaining sugar.

Serve salmon with stir-fried vegetables. Sprinkle with toasted sesame seeds and drizzle with citrus sauce.

Credit to: http://www.foodnetwork.com/recipes/emeril-lagasse/caramelized-salmon-with-bok-choy-and-asian-citrus-sauce-recipe/index.html

Island Chicken and Chickpea Stew

If you like a bit of heat, give this recipe a try. If I were to do it again, I think I would add more liquid so that there would be a bit more sauce.

Ingredients
2-3 chicken breasts and 4 chicken thighs, chopped into pieces
2 tsp Worcestershire sauce
1 1/2 tbsp ketchup
1/4 tsp ground ginger
2 tbsp vegetable oil
1 medium onion, chopped
1 medium tomato, chopped
a handful of cherry tomatoes
1 tbsp brown sugar
1 cup stock (I used chicken stock)
1 green onion or chives, chopped
2 tsp dried thyme
3 tbsp lemon juice or vinegar
approximately 2 cups cooked chickpeas
1 jalapeno, finely diced
2 hot banana peppers, finely diced
black pepper to taste

Directions
In a large bowl, work vinegar/lemon juice between all pieces of chicken. Rince with cool water and drain. Add all other ingredients except oil, sugar, chickpeas and water. Allow mixture to marinade in fridge for at least 30 minutes (up to 2 hours).

In a large pot, heat oil on high heat; add brown sugar and stir. Allow sugar to dissolve, froth and finally become dark brown in colour. (Don't allow sugar to turn black otherwise it will be bitter.) Add chicken mixture, stirring each piece until it, too, browns. Bring to a boil, then reduce heat to medium low heat; cover pot and allow to cook for 15 minutes, stirring occasionally.

Pour chickpeas into bowl with marinade remnants. When chicken is golden brown in colour, remove the lid and turn up heat to cook off the liquid in the pot.

As soon as the liquid is gone, add the leftover marinade and chickpeas; stir well. Add 3/4 cup of water. Bring this up to a boil, cover the pot and reduce heat to a simmer. Cook for about 12 minutes, stirring a couple of times. After 10-12 minutes, check the consistency. If too thin, turn up heat and cook off liquid. It should be a thick gravy-like texture.

Add cherry tomatoes, halved, just before serving over a bed of quinoa. Enjoy!



Credit to: http://caribbeanpot.com/tag/chick-peas-recipe/

Creamy Mac and Cheese in the Crock-pot

If you have leftover bacon on hand or have time to fry some, chop it up and add it in. Chopped chicken would also be very tasty in this mac and cheese. I divided the finished product into freezer containers for future lunches. I did, find, however, that the reheated mac and cheese was slightly lumpy, which was a bit odd. Any tips? 12 side dish servings or about 6 meal servings.

Ingredients
2 cups uncooked elbow macaroni
4 tbsp (1/2 stick) butter, cut into pieces
2 1/2 cups grated cheddar cheese
3 eggs beaten
1/2 cup cream cheese, cut into pieces
1 can condensed cheddar cheese soup
dash of salt
1 cup milk (I used 1/2 cup almond milk and 1/2 cup cream)
1/2 tsp dry mustard
1/2 tsp black pepper
2 tbsp Franks Red Hot Sauce

Directions
In a medium saucepan, boil macaroni in salted water, about 8 minutes; drain in a colander and set aside.

In the same saucepan, mix butter, cheddar and cream cheese until all are melted.

In Crock-pot, add cheese/butter mixture, eggs, soup, milk, mustard, pepper and Franks; stir well.

Add drained macaroni and stir well until all ingredients are combined. On low, cook for 3 hours in the Crock-pot, stirring occasionally.



*Credit to: http://www.foodnetwork.com/recipes/paula-deen/creamy-macaroni-and-cheese-recipe/index.html

Pan-Fried Sole with Broccoli and Corn Salad

I forgot to take a photo of this simple meal, hopefully you can imagine what it looks like. Serves 4.

Ingredients
4 sole fillets
2 tbsp butter, softened
1 tsp dried parsley (or 1 tbsp fresh, chopped)
2 tbsp lemon juice
2 tbsp flour
pepper to taste
1 bunch broccoli, cut into small florets
1 cup corn (I used frozen)
Mrs. Dash, salt-free seasoning
Kraft Greek and Feta salad dressing

Directions
Mix broccoli and corn in a medium sized bowl. Sprinkle with Mrs. Dash and top with salad dressing, mixing well. Set aside.

Use paper towel to dry fillets. Place flour in a shallow bowl or plate. Lightly coat fillets with flour, then spread/brush butter on one side of the fillets. 

Place fish butter-side down into a large preheated frying pan over medium heat. Cook for 2-3 minutes (or until golden brown), then flip and cook on the other side for about 2-3 minutes more. Remove from heat.

Serve with broccoli and corn salad.



*Credit to: http://uktv.co.uk/food/recipe/aid/629531

Huevos Rancheros

Breakfast, lunch or dinner, here's a super-easy and tasty meal! Usually Huevos Rancheros is usually made with sunny-side up fried eggs, but here the eggs are scrambled to reduce cook-time. The tomato mixture is quite spicy, reduce the amount of jalapeno and banana pepper if you prefer a more mild flavour. I also added some leftover bacon on the side; everything's better with bacon!

Ingredients
2 tortillas (I used whole wheat)
2 tbsp canola oil, divided
5 eggs
1 cup cheddar cheese
1 large tomato, finely diced
1/4 onion, finely diced
1 jalapeno, finely diced
1 banana pepper, finely diced
1/2 tsp garlic powder OR 1 clove garlic, minced
ground pepper to taste
cilantro, avocado and sour cream (optional garnishes)

Directions
Preheat oven to 400 F.

Over medium heat, add 1 tbsp oil and onion to a small skillet and heat for a few minutes or until onion is soft. Add tomato, jalapeno, banana pepper, and garlic; stir together and cook for about 4 minutes. Reduce heat to low, stirring occasionally.

Brush tortillas on both sides with 1 tbsp oil; place on a baking sheet. Bake until crisp and brown around edges, 6-10 minutes.

Beat eggs in a bowl and season with pepper. Heat remaining tbsp oil in a large skillet over med-low heat. Cook eggs, stirring until set but still moist, 6-8 minutes.

Place tortillas on plates, add 1/2 of cheese, eggs, tomato mixture, and finally the last 1/2 of cheese sprinkled over the top. Garnish with cilantro, avocado and sour cream if you wish.



*Recipe credit to: http://www.marthastewart.com/331836/huevos-rancheros

Feta and Olive Stuffed Chicken Breast baked in Tomato Garlic Sauce

I forgot to photograph this tasty chicken dish, but just look at the ingredients - classic flavour combinations, delish! Serves 4.

Ingredients
3 large chicken breasts, boneless, skinless
1 onion, finely diced
1 large can diced tomatoes, no salt added
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red chili flakes
fresh ground pepper to taste
1 tbsp olive oil
10-15 green olives, chopped
2 cloves garlic or 1/2 tsp powdered garlic
crumbled feta cheese

Directions
Preheat oven to 350 F. Preheat olive oil in skillet over med heat. Add onion and saute until translucent, 5-7 minutes. Add garlic and pepper; continue to saute for another minute.

Add tomatoes, oregano, basil and chili flakes to skillet. Stir and reduce heat to med-low for 15-20 minutes while you prepare the chicken.

Cut the chicken along one side so that you can open the chicken to form a butterfly, being careful not to cut it all the way through. Add feta and olives to the middle of the chicken breasts, season with fresh pepper, then fold them back up.

Pour half of the tomato sauce into the bottom of a baking dish (I lined mine with foil to make cleaning up easier), add the stuffed chicken breasts into the pan, then top with the remaining sauce. Bake chicken for 35 to 45 minutes, or until chicken is no longer pink inside. I added some extra feta to the top of the chicken in the last 5 minutes of baking; this is optional.



*Credit to a fellow blogger: http://cookinfanatic.wordpress.com/2011/01/11/feta-olive-stuffed-chicken-baked-in-garlic-tomato-sauce/

Bacon, Mushrom and Pea Pasta

Leftover bacon and frozen peas, dinner doesn't have to be difficult. You can use dried Parmesan if that's what you have on hand, though I recommend the fresh stuff. Also, feel free to use whatever type of pasta you would like. Serves 4. Enjoy!

Ingredients
2 tbsp olive oil
4 slices bacon, chopped
1 cup milk
1/4 cup heavy cream
1 cup peas (I used defrosted frozen peas)
1 cup stock (I used chicken)
1/2 cup Parmesan cheese
1 package button mushrooms, sliced
3 cloves garlic, minced
300 g rotini pasta
parsley
chives
fresh ground pepper to taste

Directions
Cook pasta according to package directions.

In a large skillet, heat oil over med-high heat. Add bacon pieces and cook until light brown but not quite crisp. Remove from heat and set aside; do not clean pan.

Add mushrooms and garlic to bacon pan. Stir and cover over med-high heat for about 5 minutes, or until they are golden brown.

Add chicken broth. Stir scraping the bottom of the pan to loosen any bits. Cook over med-high heat for several minutes, or until liquid has reduced by half, about 10-15 minutes.

Reduce heat and and pour in milk and cream. Stir and allow to bubble and thicken for a couple of minutes. Add parsley and chives and cook another minute. Add Parmesan and stir, allowing cheese to melt and mix into sauce. Turn off heat.

Add cooked pasta to a large bowl. Add sauce from pan. Toss together (add a few tbsps of hot pasta water if the sauce is too thick). Serve with additional Parmesan cheese and ground pepper on top.