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Mother’s Day Request Fullfilled

During our very busy week my hubby asked what I would like for Mother’s Day.  After a day of thinking about it, I requested a new watch and to spend the afternoon at home.  I didn’t want to be running all over or going out for dinner.  I really wanted to get our patio cleaned up and the furniture out.  My patio is my summer oasis.  Hubby has beautifully tended the landscaping, our fire pit will shed a soft glow with a warm heat on summer nights and the furniture makes it an extension of our home.  Another family room you could say.  

So after church and the showering mom with gifts (thank you kids and hubby, love the gifts) I headed out side to start my work.  And while I was cleaning the patio, hubby was inside preparing the Szechuan Noodle Salad I asked for.   And it was delicious!  The sauce for the salad could be used for barbeque chicken or a dipping sauce.  We served this with steaks off the grill and green beans cooked in aluminum foil with some minced garlic, minced ginger and some lemon peel. A beautiful mothers day dinner.

So, a big Thank you to my hubby for giving me the perfect Mother’s Day.  And thank you to my two beautiful children.  Love you to pieces!






Ingredients
6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)




Directions
Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.

Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta. 


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