Homemade vegetable bouillon – I’m uber excited about this one. I currently use Rapunzel Bouillon cubes when I make anything that calls for stock, unless it’s specifically for AbuS – then I use halal maggi. Speaking of maggi, have you ever looked at the ingredients? Um, all chemicals, no chicken in sight *shudders* So yeah, anyways, I make a lot of soup, and go through a lot of bouillon. It would be nice to see how this tastes and if it works out to be cheaper in the long run. I dabbled in making my own straight up stock, but it seemed like a lot of vegetables for not much liquid in the end.
Homemade pop tarts – Does this really need an explanation? If you eat zabiha only, pop tarts aren’t halal (helloooo gelatin). Yet how can we go without this essential food staple? While it wouldn’t make a very healthy breakfast, it is a nice weekend treat.
Cinnabon-esque cinnamon rolls – another recipe that will probably be a brought out rarely. I’m trying to create traditions for our family. On special days (mainly christmas), my mom baked cinnamon rolls. I’d like to do the same now for eids :)
Restaurant Style Sesame Chicken – have to find something to substitute for the sherry. Maybe fish sauce? I get the splendid table podcast, and one of the questions recently was good substitutes for alcohol in recipes, and Lynne mentioned fish sauce. Hmmm…
Anyone out there have a recipe that I absolutely must try? Extra points for healthy, naturalistic dishes that will make me forget the fat filled restaurant foods of my past.