Melissa

On Sunday we had some friends over for Thai food, and I made the best curry I've ever done - I researched a new way to cook it, and it turned out AMAZING. For those of you who haven't tried making Thai curry before, it is not hard at all - I can get you the curry and fish sauce, and you can get the rest from the grocery store! It is seriously SO GOOD.

Thai Coconut Curry (Panang)

3 Tbsp. panang curry paste

2 cans coconut milk (NOT low-fat)

2 lemongrass leaves (if you can find them - I have to go to a Mexican market)

1-2 chicken breasts or pork chops thinly sliced into bite-sized squares

2 Tbsp. fish sauce

1 Tbps. brown sugar

5-6 bay leaves

1/2 C. peas

Prepare all ingredients beforehand: slice meat, wash lemongrass and remove outer layers, then cut off top and bottom. Twist and bend them so the oils will come out when cooking. Open cans of coconut milk, stir them. (I've had it where they separated before into liquids and solids; I just stirred them together & they were fine.)

Fry curry paste in a few Tbsp. of olive oil in a large saucepan, add 1/4 can coconut milk at a time, incorporating each before adding next. Add lemongrass, chicken & bay leaves - cook until chicken is done. Add fish sauce (not as gross as it sounds; it's basically a salty, savoury liquid), brown sugar, & rest of coconut milk. Add peas and simmer until everything is warm and fragrant. Best served with Jasmine rice (it does make a difference - Jasmine rice is very oriental tasting.)

I'm also planning to make a few Holiday treats since Levi's family will all be here. Here are some of the things I'm going to be trying:

Cranberry-Jalapeno Cream Cheese Dip

INGREDIENTS:
12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/8 teaspoon salt
2 (8 ounces each) packages cream cheese, light or regular, softened
Crackers, for serving

DIRECTIONS:
Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.

When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.

Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.

Ultimate 7-Layer Dip

INGREDIENTS:
Tomato Layer:
4 large tomatoes, cored, seeded, and chopped fine
1 jalapeno, seeded and minced
3 tablespoons finely chopped cilantro
2 green onions, finely minced
2 tablespoons lime juice (from about 2 limes)
1/8 teaspoon salt

Guacamole Layer:
2 green onions, sliced thin, green and white parts separated
1 jalapeno chile, seeded and finely minced
1 small garlic clove, minced
2 tablespoons lime juice (from about 2 limes)
3 avocados, pitted, peeled and chopped
3 tablespoons chopped fresh cilantro
Salt to taste

Black Bean Layer:
1 16-ounce can black beans, drained but not rinsed
2 garlic cloves, minced
2 teaspoons fresh lime juice (from about 1 lime)
3/4 teaspoon chili powder
1/4 teaspoon salt

Sour Cream Layer:
1 1/2 cups sour cream
1 cup shredded pepper jack cheese
1 cup shredded sharp cheddar cheese

Cheese Layer:
1 cup shredded pepper jack cheese
1 cup shredded sharp cheddar cheese

Tortilla chips, for serving

DIRECTIONS:
For the tomato layer, in a medium bowl, combine tomatoes, jalapeno, cilantro, minced green onions, and lime juice. Stir in salt and let stand until tomatoes begin to soften, about 30 minutes. Strain mixture through a fine mesh strainer or colander and discard the liquid. Set aside.

For the guacamole, in a small bowl, combine the white parts of the green onions, jalapeno, garlic and lime juice. Let sit for 30 minutes. Add two-thirds of the avocado to the bowl with the jalapeno mixture and mash with a potato masher until smooth. Gently fold remaining avocado into mashed avocado mixture. Gently stir in the green parts of the green onions and the cilantro. Season with salt. Set aside.

Pulse black beans, garlic, remaining lime juice, chili powder, and remaining salt in a food processor until mixture resembles a chunky paste. Transfer to a glass 8X8 or 9X9-inch dish or similar sized bowl, spreading into an even layer. Quickly rinse and wipe out the food processor and pulse the sour cream, 1 cup pepper jack cheese cheese and 1 cup sharp cheddar cheese until smooth. Dollop the sour cream mixture on top of the black bean layer, smoothing to the edges in an even layer.

Sprinkle evenly with remaining cheese. Spread guacamole over cheese and top with tomato mixture. Sprinkle with additional sliced green onions, if desired, and serve with tortilla chips. The dip can be tightly covered and refrigerated for up to 24 hours.