Burgundy Pork Tenderloin

Ingredients

2 pounds pork tenderloin

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon Mrs Dash Garlic & Herb seasoning

1/2 teaspoon Chile Powder

1/2 onion, thinly sliced

1 stalk celery, chopped

2 cups red wine

1 (.75 ounce) packet dry brown gravy mix

Directions

Preheat oven to 350 degrees F (175 degrees C).

Sear pork loin in a hot frying pan until the outside of the loin is browned.

Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper, 

seasonings and garlic powder. Top with onion and celery, and pour wine over all.

Bake in the preheated oven for 45 minutes. Make sure internal temperature is above 165 degrees.

When done baking, remove meat from baking dish, and place on a serving 

platter. Pour gravy mix into baking dish with wine and cooking juices, and stir 

until thickened. Slice meat, and cover with the gravy.

Vegetarian Korma

Ingredients

• 1 1/2 tablespoons vegetable oil
• 1 small onion, diced
• 1 teaspoon minced fresh ginger root
• 4 cloves garlic, minced
• 2 potatoes, cubed
• 4 carrots, cubed
• 1 fresh jalapeño pepper, seeded and sliced
• 3 tablespoons ground unsalted cashews
• 1 (4 ounce) can tomato sauce
• 2 teaspoons salt
• 1 1/2 tablespoons curry powder
• 1 cup frozen green peas
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 cup heavy cream
• 1 bunch fresh cilantro for garnish

Directions

1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeño, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
2. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve. 

(recommended by Joe Chott) 

Indian Dahl with Spinach

Ingredients

• 1 1/2 cups red lentils
• 3 1/2 cups water
• 1/2 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• 1 pound spinach, rinsed and chopped
• 2 tablespoons butter
• 1 onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon mustard seed
• 1 teaspoon garam masala
• 1/2 cup coconut milk

Directions

1. Rinse lentils and soak for 20 minutes.
2. In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
3. In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through. 

(recommended by Joe Chott) 

Naan

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared. 

(recommended by Joe Chott)