Foul Mud A La Alfanoose Recipes

Steps:

• Rub inside of fondue pot or heavy small saucepan with garlic. Pour cider into pot. Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over medium heat. Meanwhile, grate the cheese and toss well with the cornstarch in a large bowl. When the cider just begins to simmer, gradually add the cheese a handful at a time, allowing each addition to melt completely before adding the next. Continue adding cheese and stirring until all cheese is incorporated, about 3 minutes. If mixture starts to bubble, reduce heat to low. The mixture is ready when creamy and easily coats the back of a spoon. Stir in curry powder and pepper. If cheese seems stringy, add some or all of the remaining lemon juice. Move fondue pot to alcohol warmer, and keep stirring during service. A variety of breads, from pumpernickel to rye to bagel chunks can be skewered and dipped as can cauliflower, broccoli, mushrooms and potatoes. (Soften all vegetables by blanching briefly in boiling water then chilling.) Crisp fruits such as apples make great fondue fodder, as do cooked meats and sausages. Even soft pretzels make for good dipping. If any fondue is left over, cover with ice water and refrigerate, pour off water and reheat over low heat.

Steps:

• Rinse and drain well fava beans and chick peas.
• Chop tomatoes and drain (draining is not required, but will get rid of some extra liquid in the dressing).
• Combine all ingredients and let marinate overnight in refrigerator, if desired. Serve chilled or at room temperature.

Steps:

• Place lentils and water in a saucepan and bring to boil. Cover and cook over medium heat for 25 minutes.
• In the meantime, in a frying pan, heat oil and sauté onions and garlic until they turn golden brown. Stir in remaining ingredients, except lemon juice, and sauté for another 5 minutes.
• Stir the frying pan contents into the lentils and bring to boil. Cover and cook over low heat for 20 minutes or until rice and lentils are well-cooked. Stir in lemon juice and serve hot.

Steps:

• Sort the beans and place in saucepan; cover to two inches of water over the top of the beans. Bring to a boil; cook at a rolling boil for 3 minutes then remove from heat, cover and let set for one hour. This 3 minute prep works on most every bean that asks for soaking overnight. You could also soak overnight if you wish.
• Drain liquid and add liquid again to up to 2 inches over the top of beans. Bring to a boil, reduce heat, cover, and simmer until tender, an hour or two. Older beans will require longer cook times than newer ones. If by some stroke of bad luck your beans are too old and just don't get tender no matter what you do, toss them and remember next time to date the package and use within 6 months.
• Mash beans if necessary to achieve the consistency of refried beans. It shouldn't be all pureed, as chunky bits of bean are most welcome and offer a pleasant texture.
• Season beans with salt, garlic powder and lemon juice and cook for a few minutes to allow the flavors to meld.
• Place warm beans in bowl, and top with a mixture of chopped parsley, diced tomato, diced cucumber, sliced green onion, and feta cheese. Season with a pinch of cayenne if you like and drizzle with a little bit of olive oil.
• Serve with warm toasty grilled pita bread , tandoori nan, or your favorite flatbread.

Steps:

• Preheat oven to 350°F.
• Combine wet ingredients in bowl of food processor. Pulse to beat eggs well.
• Add dry ingredients. Mix well.
• Fill paper muffin cups almost full. (Because of the lack of gluten, these muffins do not rise like wheat flour based muffins do.).
• Bake on center rack of oven for 25-30 minutes or until lightly golden and toothpick inserted in center comes out clean.
• Remove muffins from pan and cool on rack. Store in refrigerator. These freeze extremely well.
• Try the following variations in place of the applesauce and cinnamon: 1 banana and 1 teaspoon vanilla, 1 whole orange (including peel) and 1 teaspoon ginger, 1 whole zucchini or summer squash (including skin) and 1 teaspoon dried tarragon. Pulse fruits into a smooth paste before adding the other wet ingredients.

Steps:

• Drain water from beans, rinse beans, then place on stove top and bring to boil.
• Mean while place garlic, and jalapeno in bowl, and mash the two of them.
• Drain boiled beans, and add on top of garlic and mash until you get a thick paste.
• Add lemon juice and tahini, mix together.
• Gradually add water until mix becomes to a good consistency.
• Salt to taste, and stir in optional parsley, or leave to decorate the top of the foul.
• Place foul in plate and add olive oil on top. Serve with warm pita. Enjoy.

Steps:

• Blanch onions for 1 minute, add garlic for 1 minute, add cumin and blanch for one more minute.
• Add the can of fava beans WITH the juice, simmer till 75% of juice has evaporated, approximately 10 minutes.
• Using an immersion blender, puree till smooth, and simmer till slightly thicker than hummus.
• Top with hummus, tomatoes, scallions, garlic, parsley, jalapeño, EVOO, and lemon juice!