>Tonight was the final class I had to attend today at Seattle University in order to finish my Masters degree. In the last few months I’ve had my last day of student teaching, my last class as a whole cohort of 50 students, and I presented my Masters project. All of these were very big milestones, but today was another one. Each student must take an elective class that meets in the evening once a week. It was a drag going to them and while the instructor and class material was great, I dreaded going each time.
This last class was different from most I’ve had and included a short presentation and then a class potluck. I made Szechuan noodles recipe courtesy of the Barefoot Contessa and my friend and mentor teacher, Krysta. It was a fun class.
Here is the recipe:
6 garlic cloves
1/4 c. chopped ginger
1/2 c. vegetable oil
1/2 c. tahini (sesame paste)
1/2 c. smooth peanut butter
1/2 c. soy sauce
1/4 c. sherry
1/4 c. sherry vinegar
1/4 c. honey
1 tsp. hot chili oil
2 Tbsp. sesame oil
1 tsp. ground black pepper
1/4. tsp cayenne/red pepper powder
->Combine above ingredients and puree in a food processor or blender
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions sliced diagonally
-> Cook the spaghetti al dente. Drain and place in serving bowl.
-> Toss w/ 3/4 of sauce, then add the peppers and scallions.
-> Add remaining sauce if needed.
I love this dish because it can be served hot or cold, and you can add so many different things to it…. chicken, tofu, prawns, etc. The sauce keeps well and can be made well ahead of time, so it is easy to throw together at the last minute.
Now, there is nothing more required of me. I do get to walk across Qwest field on Sunday with a funny cap and gown.