We have been making so much pasta! The good news is that we’re much better at making pasta than we were back when we made the pasta salad. Back then we tried to cram 10 lbs of pasta into one pot. Now we divide it into two pots.
For lunch yesterday we made green beans, half from Vini’s garden (including some exciting purple ones) and half frozen in bags, and peanut noodles. I cannot express how delicious these noodles were. Everyone keeps eating them, and saying they’re delicious, and it is heartwarming. Secretly, this entire meal was vegan. In fact, the noodles were modified from a recipe from Vegan Planet, which is one of my favorite books ever.
We made 10 times this many noodles, and it made enough for everyone to have as much as they pleased at the meal with tons leftover.
1/3 cup peanut butter (we used Skippy, but I might have used a more delicious kind)
1/4 cup soy sauce
2 T rice vinegar
1/2 T chili sauce
3 cloves of garlic
1/2 cup water
1 T sesame oil
1 lb linguine noodles (when I made this for myself I used udon noodles, which was delicious)
1/2 red bell pepper
1/2 white onion
some sesame seeds
1. The night before, combine the first seven ingredients in a bowl, then deposit it into the refrigerator, covered.
2. Cook the pasta, then drain it and return it to the pot.
3. Chop the vegetables into thin strips and the mushrooms into slices
4. Saute the onions and mushrooms with olive and sesame oils. When the onions start getting translucent, add sesame seeds, carrots, and peppers and cook for five to eight more minutes.
5. Still in the pots, combine all of the vegetables, peanut sauce, and noodles (we put the vegetables in the sauce first to warm it a little, because it was a little solid, having been in an extremely cold refrigerator). Serve at room temperature.
In a sharp contrast from the delicious lunch, for dinner we had cheese thing. Cheese thing is a legendary dish here, in spite of the fact that it is just baked ziti with cheddar instead of something less chunky. Attending a session where cheese thing is not served would basically be like going to a Toto concert and not hearing Africa. Of course, I’m not in the least bit excited about cheese thing, so I had leftover chili.
I’m giving you the recipe as it exists to serve 60 people so that you can appreciate the vast quantities of cheese, as well as pasta, butter, sugar, salt, etc.
10 lbs ziti
5 lbs mild cheddar
5 lbs sharp cheddar
2.5 lbs butter
3.75 #10 cans of crushed tomatoes
1.25 cups sugar
5 tbsp salt
1. Preheat oven to 400 degrees
2. Cook the pasta in two pots of boiling water. Drain, then return to pots.
3. Meanwhile, slice the cheese into half-inch cubes. Ogle the ridiculous amount of cheese blocks on your cutting boards.
5. This will fill about 8 pans. Put them in the oven and bake for about 30 to 40 minutes, and not the hour that the recipe says. Maybe you should cover the pans with tin foil. It doesn’t have to cook at all, the cheese just has to melt.