Dance Softly -- and Carry a Big Stick!

A friend recently asked me about the "stick dance" Anthony does as part of his solos and several of our troupe performances. Dancing with a stick derives from tahtib, a type of martial art that originated in Egypt. In tahtib, men use a large, heavy stick to protect themselves or kill an attacker. This has developed into performances between two men, often accompanied by music. Although there's music in the background, the performances are focused on warfare, not dancing.

Dancing with the stick is called al-assaya. Typically, men dance with a large, heavy stick, while women dance with a smaller stick or cane. The sticks Anthony's dancing with in today's picture are quite heavy and long, so it would be difficult for me to use them a dance. I prefer using a cane; the stick gives a sense of "I've got a stick, and I know how to use it!," while the cane is more playful, even flirtatious.

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.

Destinations Oakey -- Spanish Spooktacular!

As always, we had a fantastic time visiting with our friends at Destinations Oakey! Happy Halloween, everyone...We're already looking forward to seeing you all again soon! :)

 

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.

Ren Faire 2014!!

We had such a wonderful time performing at Ren Faire this year! We especially want to thank all of our friends who joined us for our performances. It's a real delight to look out into the audience and see a familiar face or two! We're already looking forward to next year's Ren Faire. :) Here's a pic from our last performance, but if that's just not enough dance for you (and we hope it isn't!), check out our Video Gallery. Huzzah!

Recipe: Slow Cooker Chicken Mole

We're headed to the Renaissance Faire tomorrow! -- and we're excited to share many of our favorite Spanish choreographies tomorrow, so it's no surprise I'm thinking about mole. Mole is one of my favorite Mexican dishes. Given my sweet tooth, that's not surprising: Mole incorporates cocoa powder and sugar. That also makes mole the perfect recipe for Halloween -- a little chocolate in my dinner makes it easier to steer clear of all the candy and treats! I use the slow cooker to prepare mole, which makes this a terrific recipe if you're hosting a party or headed out to celebrate the evening.

My husband was reluctant to try my take on mole because his mother and aunts prepared mole that was more sweet than spicy. Mole is typically a high-fat dish, too. I've eliminated nearly all of the fat, and struck a balance between sweet, spicy, and savory flavors, so my husband and I can both enjoy mole. !Buen provecho!

Slow Cooker Chicken Mole

Ingredients:

1 (1 1/2 ounce) package dried pasilla, mulato, or ancho chiles
1 (15-ounce) can tomato sauce
1/4 cup cornmeal
2 tablespoons cocoa powder
1 tablespoon sugar (or sugar substitute)
2 teaspoons bottled minced garlic
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves
1 pound boneless, skinless chicken tenderloins

Directions:

Remove stems from chiles, if necessary. Combine chiles and tomato sauce in blender, and puree until chiles are well-integrated into sauce.

Pour sauce into slow cooker. Add cornmeal, cocoa powder, sugar, garlic, cinnamon, coriander, and cloves, and stir to combine. Place chicken on top of sauce. Cook on LOW setting 4-6 hours, or until chicken is cooked through.