Simkumiko

Experience the authentic Detroit-style deep-dish pizza with a crispy, cheesy crust and your favorite toppings, just like Buddy's Pizza in Detroit, Michigan.

Ingredients: 2 1/4 cups all-purpose flour. 1 packet 2 1/4 tsp active dry yeast. 1 cup warm water. 2 tbsp olive oil. 1 tsp salt. 1 1/2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup tomato sauce. 1/2 cup diced pepperoni or toppings of your choice. 1/4 cup vegetable oil for the pan.

Instructions: In a bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy. Add olive oil, salt, and 2 cups of flour to the yeast mixture. Mix until it forms a dough. Knead the dough on a floured surface for about 5 minutes until smooth. Grease a square deep-dish pizza pan with vegetable oil. Press the dough evenly into the pan, covering the bottom and going up the sides. Let the dough rest and rise for 30 minutes. Preheat your oven to 475F 245C. Spread tomato sauce over the dough, leaving a small border around the edges. Sprinkle half of the mozzarella and Parmesan cheese over the sauce. Add your chosen toppings and then top with the remaining cheese. Bake for 20-25 minutes or until the crust is golden and the cheese is bubbly and browned. Remove from the oven, let it cool for a few minutes, and slice into squares. Enjoy your delicious Buddy's Detroit Deep Dish Pizza!

Prep Time: 20 minutes

Cook Time: 25 minutes

This is a simple and tasty salad dressing that doesn't need any oil. It has the natural sweetness of applesauce and the earthy smell of sage. This is great for pouring over your favorite salads.

Ingredients: 1/2 cup unsweetened applesauce. 2 teaspoons chopped fresh sage leaves. 1 tablespoon apple cider vinegar.

Instructions: In a small bowl, combine the unsweetened applesauce, chopped fresh sage leaves, and apple cider vinegar. Whisk together until well combined and smooth. Taste and adjust seasoning if necessary.

Prep Time: 5 minutes

Cook Time: 0 minutes

The Strawberry Basil Daiquiri is a fruity and refreshing take on the classic daiquiri. It has the sweetness of strawberries and the herbal notes of basil, and the lime's sourness and the white rum's kick make it just right.

Ingredients: 2 oz white rum. 1 oz lime juice. 3-4 fresh strawberries. 4-5 fresh basil leaves. 1/2 oz simple syrup. Ice cubes.

Instructions: In a shaker, muddle strawberries and basil leaves. Add white rum, lime juice, simple syrup, and ice cubes. Shake well until chilled. Strain into a chilled glass filled with ice. Garnish with a strawberry and basil leaf. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Enjoy the rich and creamy flavors of this mushroom risotto that is vegan. Arborio rice that is cooked just right, mixed with tasty mushrooms, and seasoned with nutritional yeast to make it taste like cheese without any dairy. With this easy recipe, you can make a dish that will make you feel good and is great for a night in or when you have guests over.

Ingredients: 1 cup Arborio rice. 4 cups vegetable broth. 1 tablespoon olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 8 ounces mushrooms, sliced. 1/2 cup dry white wine. 1/4 cup nutritional yeast. Salt and pepper, to taste. Fresh parsley, for garnish.

Instructions: In a saucepan, heat the vegetable broth until simmering, then reduce heat to low to keep warm. In a separate large pan, heat olive oil over medium heat. Add the chopped onion and garlic, saut until softened. Add the sliced mushrooms and cook until they release their juices and become tender. Stir in the Arborio rice, coating it with the oil and vegetable mixture. Pour in the white wine and cook until it has been absorbed by the rice, stirring constantly. Add a ladleful of warm vegetable broth to the rice mixture and stir until absorbed. Repeat this process, adding broth one ladleful at a time and stirring frequently, until the rice is creamy and tender, about 20-25 minutes. Stir in the nutritional yeast, salt, and pepper to taste. Garnish with fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

These Pumpkin Chocolate Chip Cookies are the perfect blend of cozy pumpkin flavor and rich chocolate chips. They're soft, flavorful, and perfect for fall baking!

Ingredients: 1 cup canned pumpkin puree. 1 cup granulated sugar. 1/2 cup vegetable oil. 1 large egg. 2 cups all-purpose flour. 2 teaspoons baking powder. 2 teaspoons ground cinnamon. 1/2 teaspoon salt. 1 teaspoon vanilla extract. 1 cup chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, and egg until well combined. In a separate bowl, whisk together the flour, baking powder, ground cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the vanilla extract and chocolate chips. Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Enjoy these delicious pumpkin chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 12 minutes

This Slow-Cooker Teriyaki Chicken recipe makes it easy and tasty to make your own teriyaki chicken with little work. The savory-sweet teriyaki sauce makes the chicken tender and full of flavor as it simmers. This makes it perfect for a satisfying weeknight dinner or an easy way to prepare meals ahead of time.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup soy sauce. 1/2 cup honey. 1/4 cup rice vinegar. 1/4 cup water. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 1 tablespoon cornstarch. 2 tablespoons water. Optional: sesame seeds and chopped green onions for garnish.

Instructions: For the sauce, put honey, rice vinegar, water, garlic, and ginger in a bowl and mix them together. Put chicken breasts in the crock pot. Cover the chicken with the teriyaki sauce. The chicken should be cooked all the way through and soft after 4 to 5 hours on low or 2 to 3 hours on high. To make a slurry, mix cornstarch and water in a small bowl. Cover the slow cooker and add the slurry. Stir it around well. Keep cooking on high for another 30 minutes, or until the sauce gets thicker. If you want, you can sprinkle sesame seeds and chopped green onions on top of the chicken when you serve it over rice.

Prep Time: 10 minutes

Cook Time: 240 minutes

These honey roasted carrots are a perfect side dish for any keto meal. The carrots are coated in a savory-sweet glaze made with sugar-free honey substitute, garlic powder, and paprika, then roasted until tender and caramelized. Serve them alongside your favorite protein for a delicious and satisfying meal.

Ingredients: 1 lb carrots, peeled and sliced into sticks. 2 tablespoons olive oil. 2 tablespoons sugar-free honey substitute. 1 teaspoon garlic powder. 1/2 teaspoon paprika. Salt and pepper, to taste. Chopped parsley, for garnish optional.

Instructions: Warm the oven up to 400F 200C and put parchment paper on a baking sheet. Toss the carrots in a large bowl with salt, pepper, garlic powder, sugar-free honey substitute, olive oil, and pepper until they are well covered. Spread the carrots out on the baking sheet so that they are all in one layer. After the oven is hot, roast the carrots for 20 to 25 minutes, stirring them every so often, until they are soft and caramelized. Take it out of the oven and put it on a dish to serve. If you want, you can sprinkle chopped parsley on top and serve hot as a tasty keto-friendly side dish.

Prep Time: 10 minutes

Cook Time: 25 minutes

A tasty pressure cooker recipe for shredded chicken seasoned with Paleo-friendly herbs and spices. Ideal for a filling and healthful dinner!

Ingredients: 2 lbs boneless, skinless chicken breasts. 1 onion, chopped. 3 cloves garlic, minced. 1 cup chicken broth. 1 tsp paprika. 1 tsp dried oregano. 1 tsp cumin. 1/2 tsp salt. 1/2 tsp black pepper. 2 tbsp olive oil. Juice of 1 lime.

Instructions: Season chicken breasts with paprika, oregano, cumin, salt, and black pepper. Heat olive oil in the pressure cooker on the saut mode. Add chopped onion and minced garlic, saut until fragrant and translucent. Add seasoned chicken breasts and brown them on each side. Pour in chicken broth and lime juice. Close the pressure cooker lid and set it to cook on high pressure for 15 minutes. Once done, use natural release for 10 minutes, then quick release any remaining pressure. Open the lid, and using two forks, shred the cooked chicken in the pressure cooker. Serve the delicious shredded chicken as a filling for lettuce wraps or alongside your favorite Paleo-friendly sides.

Prep Time: 15 minutes

Cook Time: 25 minutes

Muhammara is a flavorful Syrian dip made with roasted red peppers, walnuts, and a blend of spices. It's vegan-friendly and bursting with smoky, tangy, and nutty flavors.

Ingredients: 3 large red bell peppers, roasted and peeled. 1 cup walnuts, toasted. 1/2 cup breadcrumbs gluten-free if needed. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons pomegranate molasses. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper. Salt to taste.

Instructions: Put the breadcrumbs, garlic, lemon juice, pomegranate molasses, olive oil, cumin, smoked paprika, cayenne pepper, and salt in a food processor. Blend the ingredients until the mixture is smooth. To make it taste better, you can add more salt or lemon juice if you like. Add a little olive oil to a serving bowl and top with the dip. If you want, you can add more toasted walnuts or chopped parsley as a garnish. You can dip pita bread, crackers, or vegetable sticks in it.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the taste of summer with this refreshing Banana Peach Oatmeal Smoothie! Perfect for breakfast or as a healthy snack, this smoothie is packed with fruity flavors and hearty oats.

Ingredients: 1 ripe banana. 1 cup frozen peach slices. 1/2 cup rolled oats. 1 cup almond milk. 1 tablespoon honey or maple syrup. 1/2 teaspoon vanilla extract. 1/4 teaspoon ground cinnamon.

Instructions: In a blender, combine the ripe banana, frozen peach slices, rolled oats, almond milk, honey or maple syrup, vanilla extract, and ground cinnamon. Blend until smooth and creamy, about 1-2 minutes. Pour into glasses and serve immediately, garnished with fresh peach slices if desired.

Prep Time: 5 minutes

Cook Time: 0 minutes

This vegan red lentil masala with spinach is a flavorful and nutritious dish that comes together quickly. Red lentils are simmered in a spiced tomato sauce with onions, garlic, ginger, and spinach, creating a hearty and satisfying meal. It's perfect for a weeknight dinner or meal prep!

Ingredients: 1 cup red lentils, rinsed. 2 cups water. 1 tablespoon olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon turmeric. 1/2 teaspoon cayenne pepper. 1 can 14 oz diced tomatoes. 2 cups fresh spinach, chopped. Salt to taste. Black pepper to taste. Fresh cilantro, for garnish optional.

Instructions: Fill a pot about the size of a dinner plate with water. After the red lentils have been rinsed, add them and cook for about 15 minutes, or until they are soft. Put olive oil in a large skillet and heat it over medium-low heat while the lentils are cooking. Put in the diced onion and cook until it turns clear. Cut up the ginger and garlic and add them. Cook for one more minute. Put in the ground coriander, cumin, turmeric, and cayenne pepper, and mix them in well. Add the diced tomatoes to the pan and stir them around a lot to mix them in. Let the tomato mixture cook on low heat for 10 minutes, or until it gets a little thicker. When the lentils are done, add them to the pan with the chopped spinach. To taste, add salt and black pepper. For another 5 minutes, cook the food so that the flavors can mix. If you want, add fresh cilantro as a garnish before serving. Hot rice or naan bread should go with it.

Prep Time: 10 minutes

Cook Time: 25 minutes

This is a traditional Louisiana-style sandwich made with fried shrimp that is crispy and served on French bread with mayo, lettuce, tomatoes, and pickles. It has a great mix of tastes and textures that will take you to the heart of New Orleans.

Ingredients: 1 lb shrimp, peeled and deveined. 1 cup cornmeal. 1 cup all-purpose flour. 1 tsp salt. 1 tsp paprika. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/4 tsp cayenne pepper. Vegetable oil for frying. 4 French bread rolls, split lengthwise. Lettuce leaves. Sliced tomatoes. Sliced pickles. Mayonnaise. Hot sauce optional.

Instructions: Add salt, paprika, garlic powder, onion powder, and cayenne pepper to a bowl and mix them together. For about two to three minutes on each side, fry the shrimp in hot oil until they are golden brown and crispy. Put paper towels down to dry. Put some mayonnaise inside each French roll. Put fried shrimp, lettuce, tomatoes, and pickles on top of the rolls. If you want, you can add hot sauce. Then, close the sandwiches and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

A hearty and nutritious dal infused with the flavors of garlic and spinach. This vegan dish is rich in protein and perfect for a comforting meal.

Ingredients: 1 cup red lentils. 4 cups water. 1 tbsp olive oil. 1 onion, finely chopped. 4 cloves garlic, minced. 1 tsp cumin seeds. 1 tsp ground turmeric. 1 tsp ground coriander. 1/2 tsp red pepper flakes. Salt to taste. 4 cups fresh spinach leaves, chopped. Juice of 1 lemon.

Instructions: Rinse the red lentils under cold water until the water runs clear. In a large pot, bring 4 cups of water to a boil. Add the rinsed lentils and cook for 15-20 minutes, or until soft. Meanwhile, heat olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic, cumin seeds, turmeric, coriander, and red pepper flakes to the skillet. Cook for another 2 minutes. Once the lentils are cooked, add the onion and spice mixture to the pot. Stir well to combine. Add salt to taste and stir in the chopped spinach leaves. Cook for an additional 5 minutes, or until the spinach is wilted. Remove from heat and stir in the lemon juice. Serve hot.

Prep Time: 10 minutes

Cook Time: 25 minutes

This slow cooker recipe is a convenient way to make delicious meatball subs with tender onions. The slow cooking process allows the flavors to meld together, resulting in a satisfying and comforting meal.

Ingredients: 1 lb frozen meatballs. 1 onion, sliced. 1 jar marinara sauce. 1 cup shredded mozzarella cheese. 4 sub rolls.

Instructions: It's time to cook the meatballs and onions that you bought frozen. On top of the meatballs and onions, pour the marinara sauce. It should be cooked on low for 4 to 6 hours or high for 2 to 3 hours, until the meatballs are hot and the onions are soft. You can bake or toast sub rolls. On each sub roll, put a few meatballs and onions. Add shredded mozzarella cheese on top. If you want to melt the cheese, you can broil it in the oven for a few minutes. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 240 minutes

An Italian-style soup that is hearty and full of flavor. It has beans, quinoa, and seasonal vegetables. Great for a cozy night in or a healthy meal.

Ingredients: 1 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 zucchini, diced. 1 red bell pepper, diced. 1 can 15 oz diced tomatoes. 4 cups vegetable broth. 1 cup cooked cannellini beans. 1 cup cooked quinoa. 2 tsp Italian seasoning. Salt and pepper to taste. Fresh basil, for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add onion and garlic, saut until softened. Add carrots, celery, zucchini, and bell pepper. Cook until vegetables are tender. Stir in diced tomatoes, vegetable broth, cannellini beans, and quinoa. Season with Italian seasoning, salt, and pepper. Simmer for 20-25 minutes. Serve hot, garnished with fresh basil.

Prep Time: 15 minutes

Cook Time: 25 minutes

These Inside-Out Burgers are a delicious twist on traditional burgers. With gooey cheddar cheese, onions, and pickles hidden inside, they're undeniably the best!

Ingredients: 1 lb ground beef. 4 slices cheddar cheese. 1/4 cup diced onions. 1/4 cup diced pickles. Salt and pepper to taste.

Instructions: Divide the ground beef into 8 equal portions. Flatten each portion into a thin patty. Place a slice of cheddar cheese, onions, and pickles on 4 of the patties. Top with the remaining 4 patties and seal the edges to form burgers. Season the burgers with salt and pepper. Preheat a grill or stovetop pan over medium-high heat. Cook the burgers for about 4-5 minutes per side, or until they reach your desired level of doneness. Serve the Inside-Out Burgers on buns with your favorite condiments and toppings.

Prep Time: 15 minutes

Cook Time: 10 minutes

A hearty and comforting soup featuring flavorful meatballs and nutritious spinach, perfect for a cozy meal.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 egg. 1/4 cup chopped fresh parsley. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. 8 cups chicken broth. 1 onion, diced. 3 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 1 bay leaf. 1 tsp dried oregano. 1/2 tsp dried thyme. 1/2 tsp dried basil. 6 cups fresh spinach. 2 tbsp olive oil.

Instructions: In a bowl, mix together ground beef, breadcrumbs, Parmesan cheese, egg, parsley, garlic powder, onion powder, salt, and pepper. Form into small meatballs. In a large pot, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Cook until vegetables are softened. Add chicken broth, bay leaf, oregano, thyme, basil, and meatballs to the pot. Bring to a simmer and cook for 15 minutes. Stir in fresh spinach and cook until wilted, about 2-3 minutes. Adjust seasoning if necessary. Serve hot, garnished with additional Parmesan cheese if desired.

Prep Time: 20 minutes

Cook Time: 25 minutes