C1

• Hashing is not encryption.
• https = data intergrity
• Would like him to engage students more.

C2

• For a college course I would like to see more technical details.
  • Randomness
  • Entropy
  • Dictionary attack
  • Rainbow tables
  • Purpose of MFA = security in depth

CLD120 Module 4 Knowledge Check

Ingredients

• Extra virgin olive oil
• 1 small sweet potato, peeled and cut into small cubes
• 1 large yellow onion, chopped
• 2 celery stalks, chopped
• 2 carrots, peeled and cut into rounds
• 1 red bell pepper, cored and chopped
• Kosher salt
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger, more or less to your liking
• 2 15- ounce cans chickpeas, drained and rinsed
• 1 teaspoon coriander
• 1 teaspoon cumin
• ¾ teaspoon turmeric
• Dash red pepper flakes, I used Aleppo pepper
• 1 15- ounce can crushed tomatoes
• 6 cups vegetable broth
• Juice of 1 to 2 limes
• 1 cup packed chopped fresh parsley

Preparation

1. In a large Dutch oven, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the sweet potatoes, onions, celery, carrots, and bell peppers. Season with kosher salt. Cook, tossing regularly, for 7 minutes or until the sweet potatoes have softened. Add the garlic, ginger, chickpeas, and spices. Cook for another 5 minutes, tossing regularly.
2. Add the crushed tomatoes and broth. Bring to a boil for 5 minutes, then reduce the heat to medium-low. Cover the pot part-way and cook over medium-low heat for 25 minutes or until the flavors meld.
3. Turn the heat off. Add the lime juice and fresh cilantro or parsley, and a little more fresh ginger. Enjoy!

Mediterranean Chickpea Soup

Ingredients

• 5 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced, divided
• 2 to 3 carrots, peeled and chopped
• 1 medium russet potato, peeled and small diced or chopped
• Kosher salt
• 2 tablespoons tomato paste
• 6 cups low-sodium vegetable broth
• 2 teaspoons Aleppo pepper, divided
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1 cup red lentils, picked over and rinsed
• 1 large lemon, cut into wedges

Preparation

1. In a large Dutch oven or cooking pot, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering.
2. Add the onions, 2 minced garlic cloves, carrots, and potatoes. Season with a good dash of kosher salt, and cook, stirring occasionally until the vegetables have softened (about 5 to 7 minutes).
3. Add the tomato paste and toss to coat the vegetables with the paste, then add the broth 1 teaspoon of Aleppo-style pepper and the rest of the spices.
4. Add the lentils and stir.
5. Allow the soup to come to a rolling boil for 4 to 5 minutes, then lower the heat and cover the Dutch oven with the lid leaving a small opening.
6. Let the soup simmer on the lowest heat setting for about 15 to 20 minutes or until the lentils and the vegetables are completely tender. (Check occasionally and give the soup a stir as needed. If it is getting too thick, add a little bit more vegetable broth about ½ to 1 cup more).
7. Remove the pot from the heat and carefully blend the soup using an immersion blender until smooth and creamy. (Alternatively, transfer the soup to a standard blender, let some of the steam escape. Blend in batches until all of the soup is smooth.)
8. To finish, in a small skillet, warm about 3 tablespoons extra virgin olive oil over medium heat. Add the remaining Aleppo pepper and minced garlic and cook briefly until the garlic is golden brown and the oil has taken on a red hue from the Aleppo pepper. Remove from the heat and pour the warmed oil all over the soup.
9. Serve with lemon wedges to the side.