Tuesday, April 29, 2014

Cashew Chicken


Cashews go on sale at this time of year and can be had for as little as $10/kg at Walmart. If you're in Canada, buy the unsalted ones which are considered not ready to eat so there is no tax.

I told Fern I was making cashew chicken yesterday but I came home with pork instead. He had just finished bragging to his friends what we were having so he was disappointed to say the least. Needless to say there was no question about what to make tonight. 

I boned two breasts and put the bones in a pot of water with an onion, a carrot, stick of celery and a bay leaf. Bring to a rapid boil and skim the foam off the top. The foam makes the stock cloudy, spooning it out right at the start creates a beautiful clear stock. Once the foam is gone, turn the heat down to a simmer. A total of 30 minutes cooking time is enough for the stock.

I started out with the carrots, frying them a bit in vegetable oil. hen the mushrooms went in the get a little sear.  Next the onion to sweat and the celery and green pepper to soften up.  I removed it all from the pan before it was quite done and put it in  a bowl on the side.  

The chicken was diced up and seasoned with a little salt, then coated with flour. I added some extra oil to the pan and a bit of sesame oil before putting the chicken in. I got a nice sear all around on the chicken then added a bit less than a quarter cup of that wonderful chicken stock. That boiled immediately so I added a bit of soy sauce.  I put the vegetables back in and added the cashews.  Once it was all cooked I served it over rice.  

Fern remarked repeatedly on how good it was while eating a little faster than usual. I think it was better than I remember the restaurant version being. Making the chicken stock with love is what makes this dish come alive. 


Saturday, April 26, 2014

Prawns and Penne Pasta


Nothing special here, I made the sauce from a teaspoon of flour, some butter , tomato paste, beef stock and water. To that I added salt, a shallot diced, some garlic chopped up and dried basil. I fried the prawns in butter then added the butter and prawns to the sauce a minute before serving. Grated parmesan on top.

Vinaigrette

1 tbsp olive oil
1-2 tsp white wine vinegar
1/2 tsp salt
pepper

I forgot to buy tomatoes so I just used a few strips of red pepper in the salad. It worked. The goal is to have a salad with every meal, so it has to be simple but tasty.

I can put this on the table in 45 minutes now and I'm aiming for 30. The most important thing is to get really good tasting prawns. I use frozen raw black tiger prawns. I take the shells off so they are easy to eat and they taste great. They go on sale at half price occasionally so I stock up when they do. Enjoy!

Thursday, April 24, 2014

Chicken Redemption


Eliot jumped out of my truck yesterday and seriously hurt himself. He tried to jump the 14" down from the open door but his 105 dog year old body just couldn't land it. Poor guy spent the day at the hospital getting x-rayed and examined. He only sprained a major ligament in his leg so he has trouble walking. No surgery though, fortunately. He's too old and might not survive an operation. So finding a key to better chicken was just what I needed.

I got started late and had to make everything so I boned chicken as fast as I could and got the rice on immediately. I put 1/2 tsp salt and 1/2 tsp poultry seasoning in the rice along with a tsp of olive oil. I used half water, half chicken stock in the rice.

I made fresh carrots together with frozen peas in the microwave. Seasoned with salt and black pepper in butter. 

The chicken. I seasoned it with salt and then some onion powder and finally poultry seasoning. I sprinkle flour over all and spray oil on it to brown nicely. I would have used garlic powder if I'd had some too but now I know that would be a mistake. The chicken was sweet from the onion which set off the poultry seasoning beautifully. Garlic powder would have ruined that. Once again, less is more.

The chicken was delicious as was the rice. I like peas and carrots so they were very satisfying. The salad was my usual vinaigrette 

1 tbsp olive oil
1-2 tsp white wine vinegar
1/2 tsp salt
pepper
dot of dijon mustard

Whisk, toss and serve.

Wednesday, April 23, 2014

Pork Schnitzel


I'm sure glad I discovered Fern likes these seasoned pork cutlets! I don't know what Save On Foods seasons them with but they taste great and cook up beautifully. I succeeded marginally with tenderized cutlets but we both prefer these.  They are plated with mashed potatoes and asparagus.  I sprinkled lemon juice over the asparagus and butter.  The mashed potatoes had just salt, butter and milk.  Fern's tomato/pear ketchup is the condiment. The salad has the usual vinaigrette on it. It took less than 30 minutes to prepare this meal and it could easily fit on a restaurant menu. Fern did say he would have liked Hollandaise on the asparagus. Next time.

Saturday, April 19, 2014

Ham and Cauliflower in Cheese Sauce


I forgot to take a picture before I started eating last night so, for now, I've used a previous photo of the dish. I'll put up a new one after I eat more. 

This cheese sauce is the best I've ever made. I'll detail it last. I first diced an onion and sweated it till golden in an 8x12 pan (or lasagne pan). Then put a layer of thinly sliced ham on the bottom, about a pound or 450gm. Spread the onions over that then put a layer of thinly sliced potato over top. I used 5 small potatoes but any amount is fine. Finally, put a layer of cauliflower over everything.

Cheese Sauce

1/4 cup beef stock
1/4 cup white wine - I had Chardonnay open
4 tbsp butter
2 tbsp flour
1 1/2 - 2 cups milk
1 1/2 - 2 cups grated cheddar cheese - fresh grated tastes best

Melt the butter and flour together and cook the flour taste off for a minute or two on medium+ heat. Don't brown it. Remove from heat and slowly whisk in stock and wine. Whisk in the milk and bring to a boil. Add most of the grated cheddar and stir it in. Sprinkle the remaining cheese over the cauliflower and pour the cheese sauce over everything.  Put in the oven at 350ºF for at least an hour and a half. The potatoes take forever to cook this way. I've tried par boiling them but they turn to mush spreading in the pan. Just keep an eye on it and if it's starting to over brown, turn the heat down to 250ºF.

The beef stock and white wine are the secret ingredients here. I usually don't have beef stock available so I use chicken stock but that is clearly a mistake. Cheddar and beef stock are perfect together. Campbell's has a new no salt added stock which is what I used. It's wonderful. The white wine is also a star here. It gave that hint of acidity usually missing in a cheese sauce. Together they sang.


Thursday, April 17, 2014

Spaghetti


I'm 59 and I've been making spaghetti sauce since I was a teenager. I just found a new way. As usual I sweated a diced onion, 3 cloves garlic and a carrot. Then browned the ground beef and mild Italian sausage.  At this point I would add a can of tomato sauce, costing more than $2. Instead I added a can of tomato paste, costing less than $1. I've tried that before but I added water and chicken stock. I make great chicken stock, but it doesn't make good tomato sauce. (a classic case of 'You can't get there from here.') Water alone just makes it anaemic so I tried beef stock. 

I had opened a litre the other day so the cost was spreading out. About a cup of stock and about a cup of water. I'm trying Campbell's new no salt added stock and I like it. I was buying the expensive brand because it had a lot less salt. Thank You Campbell's. This turned out a really great tomato sauce. Fern said it was good, he never guessed there wasn't tomato sauce in it. So it was a success. If I can spread the cost of the beef stock across several meals then it's cost conscious too.

This sauce also has a can of Aylmer Tomato Soup. It has a unique flavour that cannot be substituted. Any other brand will taste terrible. Aylmer or nothing. Once the sauce was cooking again I added the green peppers and sliced mushrooms. They would have benefited from sweating but I was in a hurry so they went in now, like I used to do before I learned what good food tastes like.

Served with fresh grated parmesan on top and a salad.

Vinaigrette

1 tbsp olive oil 
1-2 tsp white wine vinegar
1/2 tsp salt
mixed pepper
dot of Dijon mustard

This was as good as usual or maybe even better.

Wednesday, April 16, 2014

Pork Tenderloin Marinated in Garlic and Oregano


We seem to have replaced beef with fish because we haven't been eating more pork or chicken. It was a conscious decision to buy less beef but there was no plan for replacement. There are usually two or three types of fresh fish at the supermarket so, with more choice, I usually buy fish instead of chicken or pork. This time however, I felt like fatty, juicy, tasty pork. I picked a small tenderloin and cut it into large bite size pieces.  

Greeky Marinade

1/2 cup olive oil
1 tbsp lemon juice
1 oz white wine
1/2 tsp salt
mixed pepper
1 tbsp chopped fresh oregano
2 cloves garlic, finely chopped

The vegetables were green pepper, mushrooms, onion and frozen peas. I didn't make a salad so I made extra vegetables. Served on plain rice.

I sweated the onion and garlic first, then added the pork. I had the pan hot to try to sear the meat on the outside. A losing battle but I managed to prevent it turning rubbery. The mushrooms went in after the meat and finally the green pepper and peas.

It was very simple but very good. Fern ate his whole plate without stopping. That means it's really delicious.

Tuesday, April 15, 2014

Cajun Cod


Cod was on special so I bought two nice thick pieces.  I pulled the bones out with my fish pliers and seasoned the fillets with salt and my Cajun spice. Then I coated it in flour.  Fry in plenty of olive oil till flaky.  I steamed the vegetables then finished them in olive oil.  Plain old mashed potatoes, salt, butter and milk.

Cajun Rub

2 tbsp cayenne pepper
2 tbsp paprika 
1 1/2 tbsp onion powder
1 tbsp freshly ground black pepper
1 tbsp freshly ground white pepper
1 tbsp garlic powder
2 tsp dried basil
1 tsp chili powder
1/4 tsp dried thyme
1/4 tsp ground mustard

1/8 tsp ground cloves

Vinaigrette

1 tbsp olive oil
1-2 tsp white wine vinegar
1/2 tsp salt
1/4 tsp pepper
Dot of Dijon mustard

Whisk and toss the salad in it.

It's a bit spicy but quite good. Southwest rub might be better next time.



Monday, April 14, 2014

Breaded Pork Culet


I decided on another Save On Foods pork cutlet for dinner.  Their seasoning is better than mine and the meat isn't pre chewed. I made mashed potatoes and broccoli steamed, cooled and reheated in olive oil. That leaves only the salad for creativity.  I decided to try some tomato paste in the salad dressing for a slightly different taste.  Fern saw the salad and asked if there was tomato paste in it.  He refused to eat or even taste the salad. I liked it so I don't think it's the food at fault.


Saturday, April 12, 2014

Paprika Cod with Lemon White Wine Sauce


I was going to buy halibut at Save On Foods but after waiting several minutes for someone to attend the meat counter, I finally gave up and went to Safeway. There I bought cod instead. Save On butchers and packages their meat somewhere on the prairies and trucks it out. Doesn't sound like fresh meat to me. Usually their fish is better because it doesn't have to come from Manitoba. Unfortunately, the lack of need for local butchers leads to no need to man the meat counter. Anyone not wanting large pre-packaged meat is out of luck at Save On. Safeway always has at least two people working in the meat department so that's where I buy mine, usually.

:end rant.

Since I've been making a salad every night I started making only one vegetable with the entrée which makes plating much simpler.  Here I put my cod on saffron rice beside asparagus with lemon sauce over all. 

Saffron Rice

1/2 tsp salt
1/2 cup rice
1 cup of water
2 tsp olive oil
6-10 saffron stigmas

Combine in a Pyrex bowl and put it in the microwave. I broke the ends off the asparagus and put it in the steamer basket. I  have an asparagus pot which is tall and narrow. At first I thought I had to fill it with water but quickly figured out I only need and inch or so of water in the bottom so  the asparagus can steam.

I seasoned the cod with salt, paprika and then coated with flour. The flour will brown where the herbs would scorch. It fried in olive oil till the fish started to flake. It was cooked through and not dry so that seems to be a good indicator with thick cod.

Lemon Sauce

1 tbsp flour
2 tbsp butter
1/4 cup chicken stock
1/2 oz lemon juice
3/4 cup water
1/4 cup white wine
salt

Melt the butter and mix with flour. Cook the flour taste off then remove pan from heat. Whisk in chicken stock, lemon juice, white wine, salt. Add water slowly till the sauce is a bit thinner than desired and put back on medium heat. Bring to simmer, turn down and add water as needed to keep the sauce the right consistency.

Vinaigrette

1 tbsp olive oil
1-2 tsp white wine vinegar
1/2 tsp salt
black pepper
dot dijon mustard
1 tsp ketchup - or 1/4 tsp tomato paste

Whisk and toss the salad in the dressing. Fern pointed out that ketchup is full of sugar so next time I'll use tomato paste.

The rice, cod, asparagus and lemon sauce all swam happily together on the plate. If I'd had a little fresh green garnish it could have been an expensive restaurant meal. The salad was nice, I like putting a bit of tomato in the dressing. This meal is what I mean by Eat Out In Every Night.

Friday, April 11, 2014

Really Good Chicken


Once again I've found that less is more.  Instead of getting out ground onion and ground garlic I decided to keep it simple.  This time I salted the meat then ground some mixed pepper on it and poultry seasoning sprinkled over top. I started putting flour on white meat so it browns nicely and since I was serving corn with the chicken I decided to put a little corn flour in the flour coating the chicken.  I coated it with fat from the skins and put it in a 375ºF oven for 30 minutes. That did the trick, it punched the flavour up to Fern saying three times the chicken was really good. Usually I only get one exclamation. The rice was made with olive oil, salt, a few stamens of saffron and some fresh chives.

Vinaigrette

1 tbsp olive oil
1-2 tsp white wine vinegar
1/2 tsp salt
pepper
dot dijon mustard
bigger dot of tomato ketchup

Whisk and toss the salad in it and serve. The corn was frozen and done in the microwave. Finished with salt and butter. I don't mind frozen corn at all, if I can't have local on the cob.

This is another really good, really easy meal. It can be on the table in 45 minutes.


Pork Cutlet


I was in the mood for pork and not Greek style. Save-On foods had seasoned pork cutlets on special and I've never tried them so I thought, worth a try. The condiment in front of the meat is Fern's home made apple sauce. I only make one vegetable because I'm putting out a salad as well.  The plate definitely looks better this way, everything looks like it belongs there.

I fried the cutlet in olive oil. Mashed potatoes have butter, salt and milk. The broccoli was steamed, cooled and reheated in olive oil. The salad was simple as well.

Vinaigrette

1 tbsp olive oil
1-2 tsp white wine vinegar
1/2 tsp salt
black pepper
dot of dijon mustard

Whisk and toss the salad mix with a tomato to coat.

Fern remarked several times how good the cutlet was.  It was seasoned by Save-On foods and after cooking and tasting one, I can recommend them with confidence. Of course, at some point, I'll have to outdo Save On Foods cutlets, but for now I'm happy to save myself the trouble.

With the meat ready to go in the frying pan and the salad cut up in the fridge, this meal can be put out in about 30 minutes. Plan on an hour the first time.


Thursday, April 10, 2014

Sole with Almonds


Fresh sole is such an easy fish to cook it's almost cheating. Don't worry about the bones they're small enough to eat. Boil spuds for mashed potatoes. When done add salt, butter and milk.  Steam the vegetables half way then drain and finish in olive oil. A simple salad. Same old vinaigrette. Cut the fish into pieces that can be easily turned in the pan, the width of the turner is good guide. First salt one side,(it's thin enough to do just one side) then coat both sides with flour. Lay in plenty of hot oil and flip when the first side is browned.  Toast slivered almonds and place them on top of the fish when plated.  A few drops of lemon juice on the fish just before serving to pick up the flavour.

I didn't time myself but I think this took less than half an hour to put on the table. Why did I wait 55 years to start cooking fresh fish?

Wednesday, April 9, 2014

Ham, Cauliflower, Potatoes and Cheese Sauce


I had to wait a couple of days to get a new keyboard. I spilled coffee on mine for the umpteenth time and this time it didn't come back. So I got a Logitech K800 wireless illuminated keyboard. If you have a hundred dollars to spare, you want one.

This is Fern's family recipe for ham and cauliflower in cheese sauce.  To speed up cooking I par boiled the thinly sliced potatoes and steamed the cauliflower. While that was happening I fried a couple of diced onions to golden.  I thinly sliced half a kilo of ham and made a layer covering the whole bottom of an 8x12 pan. I put the potatoes which were almost mashed at this point.  Then the cauliflower and covered than with the onions. Finally I poured a cheese sauce over everything and put it in the oven at 350ºF for about 30 minutes.

Cheese Sauce

300 gm extra old cheddar - Armstrong or Baldersons are good. Kraft isn't.
1 tbsp flour
1 tbsp butter
1/2 cup beef stock
2 cups milk

Melt butter and flour and let bubble for a minute to cook off the flour taste.  If it's too thick add a little more butter.  Remove from heat and whisk in the stock and milk. Return to medium heat and grated cheese.  Stir regularly till bubbling and thick.  If it's too thin add a little Instant Blending Flour and cook for another minute. It's important not to give diners a taste of raw flour. Try it, you'll hate it! Pour cheese sauce over everything.

I liked the beef stock better than chicken stock I'd used previously.  I wouldn't buy it just for this dish but if I wanted to make some other soup or dish, it would be worth investing in. I make my own chicken stock every week. 


Sunday, April 6, 2014

Cod and Asparagus with Bernaise Sauce and Ciabatta Bread


Fern wanted fish tonight so I was thinking about sole but cod was the best buy so I bought two nice pieces. Asparagus was also on special so I bought that and planned on hollandaise sauce for the veggies and fish. I decided to make saffron rice with carrots and season the fish with only salt, mixed pepper and thyme.  I forgot to buy tomatoes so I used a red pepper in the salad. We had a Knorr Bernaise sauce packet left from before I learned to cook. Fern used to use it so I thought it would be at least acceptable.

Early in the afternoon I started the bread.

Ciabatta Bread

2 cups flour - 1/8 cup wheat gluten, 1 7/8 cup all purpose flour
1/2 tsp sugar
1/2 tsp salt
1 tsp yeast
1 cup lukewarm water
1 tbsp olive oil

Put dry ingredients in a bowl or mixer with dough hook. Slowly add water until all the dry ingredients have been picked up.  The ball of dough should not stick when touched but will become sticky if held onto. I put a little too much water in so I added flour as I kneaded it.  It must be kneaded for 5 minutes and try to trap air in it while you work. 

To knead, put dough in front on counter. Push down and away with the palm of the hand. Fold dough, trapping air, rotate 90º and repeat. If dough is not properly kneaded it will be like eating leather. Knead 5 full minutes or don't bother making bread. After kneading the dough will be soft and smooth in texture. Put olive oil in the bowl and brush it up to the edge on one side, add dough, more oil on top. Brush the oil up so all the dough has been covered. Put in a warm location for 1 hour or until it doubles in size. Preheat oven to 450ºF.  Turn dough out onto baking sheet and put in oven.  Immediately turn oven down to 400ºF and bake 30-40 minutes. Knock on it will sound hollow when done. 

I snapped the ends off the asparagus and put it in the steamer basket.  I put salt, 6-10 saffron stigmas, 2 tsp olive oil and a sliced raw carrot in the rice and put it in the microwave. I first salted, then sprinkled with thyme and finally covered with flour the two pieces of fish.  I put the fish in a hot frying pan with plenty of olive oil and put the asparagus in the steamer.  I had the Bernaise sauce ready according to the directions in another pot. I got a beautiful sear on both sides of the fish and plated it on the rice. Asparagus beside with Bernaise over both.

I varied the vinaigrette tonight and the result was disappointing. I won't put the recipe up as it would just confuse things. Sometimes experiments don't work.

We both found the Bernaise sauce anaemic. I remember it being nice and tasty but now that I know what can be made fresh, it just doesn't cut the mustard.

The seasoning on the fish was wonderful, I'll do that again for sure. I'll also make asparagus with Bernaise again, but it will be fresh. The ciabatta was wonderful and made up for the salad. In this plate of mild flavours, the saffron tasted really nice.

Saturday, April 5, 2014

Organic Chicken - Cajun spice


I decided to try the butcher's chicken this time.  They have regular market chicken breasts like the chain stores but also premium organic free range well adjusted chickens. At double I doubted they would live up to their price but I had to try to find out.  A year ago I probably wouldn't have been able to tell the difference but today I can.  First, the preparation. 

Cajun Spice Mix

2 tbsp cayenne pepper
2 tbsp paprika 
1 1/2 tbsp onion powder
1 tbsp freshly ground black pepper
1 tbsp freshly ground white pepper
1 tbsp garlic powder
2 tsp dried basil
1 tsp chili powder
1/4 tsp dried thyme
1/4 tsp ground mustard
1/8 tsp ground cloves


I salted the breasts, then seasoned and finally coated them with flour. I fried the skins up for the dogs and brushed the breasts with fat from that. Then I put them over high heat on the BBQ for 2 minutes.  Turn them over for 2 more minutes then put them in the centre or off the heat to roast for a total of 30 minutes total cooking time.

Mashed potatoes with salt, butter and milk. Broccoli, steamed and finished in olive oil. The salad was dressed with:

Vinaigrette

1 tbsp olive oil
1-2 tsp white wine vinegar
1 tsp salt
1/2 tsp black pepper
dot dijon mustard

Whisk, add a diced tomato and the lettuce mix and toss.



The chicken was exceptional.  It seemed to have more fat in the meat so it was moister and richer tasting.  The texture of the meat was much nicer than production line birds. The meat also had a better taste than regular chicken. Overall, the organic chicken is worth the price if the budget can take it.

Friday, April 4, 2014

Spaghetti - reheated sauce


The sauce I made a week or so ago. The salad is fresh.  I'm putting it up just because, even though the sauce was frozen, it's still a good meal.

Vinaigrette

1 tbsp olive oil
1 tsp white wine vinegar
few drops of lemon juice - it didn't really show up so I should have left it out
tsp salt
mixed pepper

Toss with precut salad and a fresh tomato. 

It doesn't look like much but it's on the table in less than 30 minutes and tastes great.

Wednesday, April 2, 2014

Cajun BBQ Chicken



I boned a couple of breasts and salted them thoroughly. Next I coated them all around with Cajun spice mix.  Over all I coated with flour. Spray with a little oil or put them on the BBQ and brush oil on them after they have seared a bit. The rice was basmati with about 6 stamens of saffron, salt and olive oil. I put the carrots in to cook with the rice, it was a great idea! I put the broccoli in the steamer and readied the dressing.

Vinaigrette

1 tbsp olive oil
1 1/2 tsp white wine vinegar (it's worth buying a good one)
2 tsp salt
mixed pepper
paprika

Dice a tomato and toss with the salad. The chicken should go on a hot grill on high heat for 2 minutes, then turn it over for two minutes.  Then move it off the heat to roast for 30 minutes total cooking time. When the broccoli is half done run under cold water then put back in the pan with olive oil to reheat and finish cooking. Plate the chicken on the rice with broccoli on the side. Dish out the salad and sit down for a delicious meal! 

Cajun Spice Mix

2 tbsp cayenne pepper
2 tbsp paprika 
1 1/2 tbsp onion powder
1 tbsp freshly ground black pepper
1 tbsp freshly ground white pepper
1 tbsp garlic powder
2 tsp dried basil
1 tsp chili powder
1/4 tsp dried thyme
1/4 tsp ground mustard

1/8 tsp ground cloves


Birthday Rib Steak


I'm 59 eh! This is so easy to make it's almost funny. I'm having rib steak but Fern prefers tenderloin so Fern's was a fillet but cooked the same along with the rib steak. Season the steak with salt and black pepper, then brush olive oil all over it.  Brush and slice the mushrooms and clean a potato.  Dice a tomato and prep the broccoli. Push a fork into the potato so it doesn't explode, I do it on both sides, then put it in the microwave to bake.  Put the steak on a hot BBQ on high heat for 2 minutes then rotate 90 degrees and cook two minutes.  Turn the steak over and cook two minutes, rotate 90 degrees and cook two final minutes. When the steamer was hot I put the broccoli in. When the broccoli is half done run it under cold water to stop cooking them put back in the pan with olive oil to reheat and finish cooking.

Vinaigrette 

1 tbsp olive oil
1 1/2 tsp white wine vinegar
dot of dijon mustard
2 tsp salt
pepper

Whisk and toss the tomato and salad in it. Put olive oil and mushrooms in a frying pan. Get a sear on the mushrooms and plate the steak on them.  Plate the potato with sour cream and fresh chives.  Plate the salad, call everyone for dinner and then plate the broccoli.  Broccoli gets cold faster than snow!

Fern said it was the best steak he's ever had. I went to the butcher this time so maybe their meat is that much better. Nawww, it's because I'm a great cook!

Prawns and Pasta


This is almost as easy as a tv dinner now! I put some frozen black tiger prawns in cold water to thaw and diced a shallot and two cloves of garlic. I sweated the shallot and garlic then added the peeled and cleaned prawns.  I cooked them just long enough to do the outside then took them from the pan. The pasta can be put on now if it isn't already.  I use just less than 2 cups Barilla Penne pasta for two people.

I opened a can of tomato paste and added it to the pan. To that an ounce or two of beef stock and half a cup of water.  Keep adding water till it is a bit thinner than desired as it will lose water as it finishes. Add salt, black pepper and fresh chopped basil if available or dried as I'm using. I put close to two teaspoons of dried basil. Add the prawns back in and finish cooking them.

Vinaigrette

1 tbsp olive oil
1 1/2 tsp white wine vinegar
2 tsp salt
1/2 tsp mixed pepper

Cut up a tomato, whisk vinaigrette, toss the salad in it and serve.  A bit fresh grated parmesan on the pasta and another miracle comes out of the kitchen!