Indian Grill

"What do you think about Indian?" A question that I would have never thought would come out of my mouth if you asked me 15 years ago. My parents took me to Indian food once when I was a kid and I can recall being less than excited. However, fast forward about 10 years when I was in Kansas City for a photo shoot...the studio ordered in Indian food and I was like "wow, what have I been missing?!" I can't say that Indian has become a staple for me, but every once and a while I get a real craving for it.

Back to the question, I asked this of my Dad for our monthly dinner this past week, and I got a solid "Yes." A year or so ago we tried out Marigold for one of our monthly dinners which was fantastic. This time, we wanted to find a place that was a little closer to Lincoln Park. After some Yelp research and cross-referencing with Metromix, I was confident that Indian Grill was the best choice. This small no muss no fuss restaurant is located on Clark in between Webster and Fullerton.

The place was pretty empty but it was only 6pm on a weekday. We had 3 very friendly gentleman serving us throughout our meal. My Dad and I both loved our dishes. I had the Chicken Tikka Masala with rice that was just to die for. So good, that I couldn't wait to have leftovers the next night. My Dad had the Lamb Vindaloo which from what I could tell was delicious once I got past the heat. He also indulged in the Naan (indian bread)...as I looked on in envy as he dipped and sopped up the sauces.


We balanced out our dishes with an excellent White Burgundy that my Dad purchased at his new favorite wine store Cabernet & Company located in Glen Ellyn.

I would absolutely recommend Indian Grill to anyone. Although they don't have the ambiance of Marigold, with food this good, who needs it?

Superbowl XLIV

As I've mentioned in previous posts, I love watching football. There really isn't a better way to spend a winter weekend than with your friends eating, drinking and lounging on the couch watching football. Since moving back to Chicago 3 years ago, I have hosted my friends for a Superbowl party. I love hosting for 2 reasons: I'm guaranteed food that I can eat & drink and at the end of the night when I am super full, I'm already in the comfort of my own home. This year (unlike the 2008 Giants win), I was disappointed by the Colts loss, but thoroughly enjoyed winning squares and eating delicious Gluten-free food.

Some of the items that I contributed were a 7 Layer Dip, Chili, Cornbread Muffins, and Brownies.

7 Layer Dip*

2 cloves garlic, diced and mashed

2 tsp salt

1 15 oz can black beans, drained

1 15 oz can pinto beans, drained

2 tsp chili powder

2 tbsp water

1 tbsp extra-virgin olive oil

2 cups shredded Cheddar

2 ripe avocados

1 jalapeno, finely chopped

2 cups chopped romaine lettuce

1 1/2 cups nonfat yogurt

1/2 cup fresh cilantro, chopped

3 ripe Roma tomatoes, diced

5 scallions, thinly sliced

Layer 1: In a food processor, blend beans, garlic, chili powder, water and olive oil together. Spread on the bottom of your dip serving plate.

Layer 2: Add the shredded cheese.

Layer 3: In a small bowl, mash together avocado and jalapeno with a fork. Spread over cheese.

Layer 4: Add the shredded lettuce on top of avocado mixture.

Layer 5: In a small bowl mix yogurt with cilantro. Pour over lettuce.

Layer 6: Sprinkle tomato over lettuce mixture.

Layer 7: Sprinkle scallions over tomato.

*This recipe was inspired by The Food Network 6 Layer Dip.

Easiest Chili Ever*

1 - 1 1/2 lb hamburger

1 small onion, diced

1 15 oz can Hormel Chili (yes this is gluten free)

1 can kidney beans

1 can tomatoes

1 tbsp sugar

1 can tomato juice

2 tsp chili powder

1. In a deep saute pan, brown hamburger with onions. Once cooked through, drain and place back in saute pan.

2. On medium heat, stir in Hormel Chili, kidney beans, tomatoes, tomato juice, sugar and chili powder. Bring to a boil, then reduce heat and let simmer for an hour (or place in crock pot on high for an hour or low for 2-3 hours). If chili gets too thick before you are ready to eat, add in some extra tomato juice.

3. Serve with cornbread, sour cream and shredded cheese (or anything you like).

*Recipe compliments of Erin's Mom, Go Kendra!

Jalapeno Cheddar Cornbread*

1 cup rice flour blend**

1 cup cornmeal

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

2/3 cup buttermilk

2 eggs & 1 egg white

2/3 cup can creamed corn

1 cup grated cheddar

3 scallions, sliced

1 jalapeno, finely chopped

*Recipe adapted from Robyn Russell's Gluten Free and Easy

**Rice Blend: 2 cups white rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour

1. Preheat oven to 375 degrees and grease 12 muffin tins.

2. In a medium bowl, sift all the dry ingredients together.

3. In a separate large bowl, whisk together eggs and buttermilk. Then stir in dry ingredients a 1/3 at a time.

4. Stir in creamed corn, cheese, scallions and jalapeno until completely mixed.

5. Using an ice cream scooper, distribute batter into 12 muffin tins.

6. Bake until lightly browned (25-30 minutes).

7. Serve with Chili.

Gluten Free Brownies

The Craving Place Ooey Gooey Chocolatey Chewy Brownie Mix

1/3 cup oil

1 cup water

1. Preheat oven at 350 and grease a 9x13" pan.

2. Mix all ingredients together and pour into pan.

3. Bake for 30-35 minutes.

Lastly, I'd like to give a special thanks to Lou, Brent, Kristin and Erin for their contributions to the evening...especially the delicious Queso and Buffalo Chicken dips.

Chocolate Chip Muffins

There is absolutely nothing wrong with eating chocolate for breakfast. Chocolate pancakes, waffles, croissants, cereal bars and muffins should not be saved just for the weekend. They should be savored when we need them the most...prior to the start of a dreary work day.

Inspired by a mocha chocolate muffin that I had from the Silly Yak Bakery...I decided that I needed to make chocolate chip muffins so that I could indulge in chocolate for breakfast whenever I wanted (I bake and then save in the freezer):

Ingredients:
10 Tbsp Butter (soft)
1 Cup Sugar
2 Eggs
1 1/2 Cup Plain Yogurt
1 Cup Sorghum Flour
1 Cup White Rice Flour
1 Cup Tapioca Starch
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Nutmeg
2 Tbsp Raw Sugar

1. Preheat oven on 375.
2. Cream butter and sugar together, then add eggs one at a time in a mixer.
3. Sift all dry ingredients together in a separate bowl.
4. Add in dry ingredients to butter mixture alternating with yogurt. Mix until all ingredients are incorporated (be sure to scrape the sides mid way through).
5. Add batter to lined cupcake pan and sprinkle tops with raw sugar.
6. Bake for 35 minutes.