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Could I Add Semolina Flour to White Rye Sourdough Recipe

Could I Add Semolina Flour to White Rye Sourdough Recipe?

SophiaUpdated on August 12, 2024August 12, 2024Leave a Comment7 min read

Introduction The world of sourdough baking is a vast and creative one, offering bakers endless opportunities to experiment with different …

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🍔 BBQ Jackfruit Pulled "Pork" 🌟Looking for

🍔 BBQ Jackfruit Pulled "Pork" 🌟Looking for a mouthwatering plant-based option for your next meal? Try this BBQ jackfruit that’s perfect for sandwiches, tacos, or even a hearty salad! 😋🌱Ingredients:1 can (20 oz) young green jackfruit (in brine or water, not syrup)
1 tbsp olive oil
1 small onion, finely chopped
2-3 cloves garlic, minced
1 cup BBQ sauce (store-bought or homemade)
1 tbsp soy sauce or tamari
1 tbsp apple cider vinegar
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp chili powder
Salt and pepper, to taste
Hamburger buns
Coleslaw (optional, for topping)Instructions:Drain and rinse the jackfruit. Remove any seeds and shred the jackfruit pieces with your fingers or a fork.
Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until soft and fragrant.
Add the shredded jackfruit to the skillet and cook for 5 minutes, stirring occasionally.
Stir in BBQ sauce, soy sauce, apple cider vinegar, smoked paprika, ground cumin, chili powder, salt, and pepper. Mix well.
Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally until the jackfruit is tender and well-coated with the sauce.
Serve on hamburger buns and top with coleslaw if desired.Enjoy this smoky, tangy BBQ delight that’s sure to satisfy your cravings! 🌟🍴#BBQJackfruit #PlantBased #PulledPorkAlternative #VeganEats #ComfortFood

Gluten-free zucchini noodle lasagnaCraving a hea

Gluten-free zucchini noodle lasagnaCraving a hearty, healthy meal? Try this delicious zucchini lasagna that's packed with flavor and perfect for any night of the week! 🌟Ingredients:4 medium zucchini, sliced into thin noodles
1 lb ground beef or turkey (or use lentils/tofu for a veggie twist!)
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 large egg
3 cups marinara sauce (gluten-free)
2 cloves garlic, minced
1 small onion, chopped
1 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
Salt & pepper to tasteInstructions:Preheat your oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Add onion and garlic; sauté until softened.
Add ground beef (or your choice of protein) and cook until browned. Season with oregano, basil, salt, and pepper.
Stir in marinara sauce and let simmer for 5 minutes.
In a bowl, mix ricotta cheese, egg, and half of the Parmesan cheese.
Spread a thin layer of the meat sauce in the bottom of a baking dish.
Layer zucchini noodles over the sauce, then spread with a layer of the ricotta mixture. Add more meat sauce and repeat layers.
Finish with a final layer of zucchini, meat sauce, and sprinkle with mozzarella and remaining Parmesan cheese.
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.Let cool slightly before slicing. Enjoy this comforting, low-carb lasagna that's sure to please everyone at the table! 🍽️✨#ZucchiniLasagna #HealthyEating #GlutenFree #DinnerInspiration #RecipeOfTheDay

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