Veil It Up for Valentine's Day!

Valentine's Day is just a week away! Would you like to dazzle your sultan with a few sultry veil moves? Here's a brief primer on veil basics, and a few easy-but-effective veil moves. Even if you've never danced with a veil before, you can pick up these moves in just a week!

First, you'll need a veil. Veils can range in size, shape, and material. The moves we'll be discussing are best with either a chiffon or silk veil that's roughly 36" wide x 48" long. (The exact size that's right for you will depend on your height, but to get started, these measurements work for most women. If you have any questions about what's right for you, leave me a message.)

Once you've got your veil at hand, here's how to do the Basic Hold: Pinch the top edge (the long edge) with your first finger and thumb, with the veil in front of your body. Leave about as much space on each side past your hands. For most veil movements, the veil should be draped a little between your hands, as though your veil is giving you a little smile.

Got it? Great! You're ready to start dancing with your veil! Let's take a look at three basic movements, and some ways to vary each one:

Poses: This is the easiest of veil movements, but it packs a powerful visual punch. All you do is bring your hands together over your head! With the veil behind you, it creates a sensual background for any movement. If you drape the veil in front of you, it creates a mysterious curtain. To vary this movement, make a V-shape with your arms, instead of bringing your hands together. This variation is particularly effective with moving or traveling steps, as the veil will float up and out as you move or travel.

Turban Veil: I've heard this movement referred to by many names, but I call it this because essentially, you're wrapping your hands around your head, as if you were putting on a turban. To do the Turban Veil, begin with the Basic Hold. Bring your right hand around in front, then up and over your left ear. As your right hand passes behind your head, follow your right hand with your left hand, passing your left hand behind your head and over your right ear. Once you've got the hang of it going from right-to-left, be sure to experiment with reversing direction (bringing your veil from your left hand over your head, past your right ear, then bringing your right hand behind your head and past your left ear).

Here's a picture of me bringing my left hand behind my head, to my right ear:

The Turban Veil is incredibly simple, but effective, and you can vary it up in a number of ways. Try alternating directions; experiment with hesitating just a moment before switching directions (this creates a little whirlpool shape in the veil); or add in a level change by going up on tiptoe, then bending your knees. Try experimenting with a Turban Veil in each direction, then pausing in a Pose.

Turban Arm Veil: Once you've got the Turban Veil down, you're ready for the Turban Arm Veil. Begin with the Basic Hold, then bring your right hand and arm over your left hand (it helps to bring your left hand and arm forward a little), then place your right hand on the back of your left shoulder. When you're comfortable with doing the Turban Arm Veil to the left, experiment with going to the right (bringing your left hand and arm over your right hand, bringing your right hand and arm forward, and placing your left hand on the back of your right shoulder).

Obviously, you can do the Turban Arm Veil from right-to-left and repeat this movement, creating a sense of a bullfighter's cape. Or, you can intersperse Poses, Turban Veils, and Turban Arm Veils.

My favorite thing to do with Turban Arm Veil, though, is to work the extended arm. If your right hand is on your shoulder, your left arm will be extended...and you can use that left hand to create figure 8s, swooshes, or simply turn in place with your arm extended. (If you turn in the direction of your extended arm, the veil floats in front of your body. If you turn in the opposite direction, the veil floats behind you. Experiment with both directions!) Here's a picture of me turning in the direction of my extended arm, using the Turban Arm Veil:

Now that you have these three basics in your veil dance vocabulary, it's time to put on your favorite Valentine's Day music and get to dancing. :) Enjoy!

Recipe: Aloo Gobi

Indian cuisine is my favorite! This particular recipe is my daughter's favorite Indian recipe. I've simplified it using typical Western preparation techniques. It still takes some time to prepare, but it's easy to make -- and well worth the effort!

Aloo Gobi

Ingredients: 

2 tablespoons margarine

1 tablespoon bottled minced ginger

2 tablespoons coriander powder

½ teaspoon turmeric

¼ teaspoon cayenne powder

6 tablespoons water

¼ teaspoon asafetida

2 teaspoons cumin seeds

1 (7-ounce) can mild diced green chiles

1 head cauliflower, cut in small florets

2 medium potatoes

1 cup water, divided use

2 teaspoons mango powder 

Directions:

Heat margarine in large skillet over medium heat. Combine ginger, coriander, cayenne, turmeric, and 6 tablespoons water to make a paste. When margarine is melted, add spice paste to skillet and cook, stirring often, for 5 minutes. Add asafetida, cumin seeds, and chiles, and mix well. Add cauliflower, potatoes, and ¼ cup water, and mix well. Cover pan and cook on medium heat for 30 minutes, stirring every 5 – 10 minutes, adding water as necessary. When vegetables are tender, add mango powder and mix well.

Recipe: Indian Chicken with Sweet Potatoes and Spinach

It's that time of year when recipes for sweet potatoes abound! I love sweet potatoes, and I'll be sharing more of my faves as the month progresses. I've made this recipe on the stove top and in the pressure cooker, but I usually make it in the slow cooker: It's fast and easy, and fills the house with the exotic spices of India. Garam masala is an Indian spice blend; I strongly suggest using Rani's, which you can find online at www.ranifoods.com.

Indian Chicken with Sweet Potatoes and Spinach

Ingredients:

1 (29-ounce) can sweet potatoes, drained
1 (14-ounce) can reduced-sodium, fat-free chicken broth
1 medium onion, quartered and thinly slice
2 tablespoons bottled minced ginger
1 tablespoon bottled minced garlic
1 1/2 teaspoons garam masala
1/4 teaspoon fresh-ground four-peppercorn seasoning
2 dashes ground cayenne
1 (10-ounce) package spinach
1 pound chicken tenderloins

Directions:

Combine sweet potatoes, broth, onion, ginger, garlic, garam masala, peppercorn, and cayenne in slow cooker. Add tenderloins and cook on LOW for 2 - 4 hours, or until chicken is cooked through. Chunk tenderloins using two forks. Add spinach and cook briefly, until spinach wilts.

Recipe: Pumpkin Hummus

It's that time of year when pumpkin recipes abound! -- and one of my favorites is pumpkin hummus. Pumpkin hummus is good with cut raw veggies or plain pita chips, but it's sublime with cinnamon pita chips or cinnamon pretzels. Enjoy!

Pumpkin Hummus

Ingredients:

1 (29-ounce) can pumpkin puree
1/2 cup bottled minced garlic (or 8 garlic cloves, minced)
6 tablespoons lemon juice
1/2 cup tahini paste
salt, to taste

Directions:

Combine pumpkin, garlic, lemon juice, and tahini in blender or food processor and puree until very smooth. Add salt to taste.

Recipe: Tzatziki (Cucumber Yogurt Dressing)

Tzatziki is one of my favorite dressings. It's delicious with all sorts of Mediterranean and Middle Eastern dishes, from kebbeh to foul moudhammus, but it's a classic with falafel. It makes a wonderful chunky salad dressing, too. Enjoy!

Tzatziki

Ingredients:

2 cups Greek yogurt
2 cucumbers, peeled and diced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 teaspoons bottled minced garlic
1/4 teaspoon white pepper
2 teaspoons dried dill weed

Directions:

Combine all ingredients in medium bowl. Serve chilled.

Recipe: Slow Cooker Kebsa in Dakkous

I'm fond of converting recipes to slow cooker recipes. Here, I've combined kebsa, a traditional Saudi dish made with chicken and exotic spices, and dakkous (a flavorful tomato sauce served with kebsa) into one recipe, making it fast and easy to prepare.

Kebsa is traditionally served with rice made from the poaching broth used to cook the chicken, so if you'd like to enjoy your kebsa with rice, I suggest preparing it using chicken broth instead of water.

You can enjoy kebsa as is (as in the picture), in a sandwich, or served on rice or mashed potatoes, but my favorite way to enjoy it is on a pita, like an individual pizza. It's hardly traditional, especially if you add cheese, but it's delicious!

Slow Cooker Kebsa in Dakkous

Ingredients:

1 (14-ounce) can diced tomatoes, undrained
1 (6-ounce) can tomato paste
1 (4-ounce) can mild green chiles
1/2 large onion, halved and thinly sliced
1 teaspoon ground coriander
1 teaspoon ground pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 pound boneless, skinless chicken tenderloins

Directions:

Combine tomatoes, paste, childes, onion, coriander, pepper, cardamom, cinnamon, cloves, and nutmeg in slow cooker. Add chicken and cook on HIGH 4 - 6 hours, or on LOW 6 - 8 hours, until chicken is cooked through.