SRC: Pumpkin and Sausage Pizza

Pizza gets an autumn twist with pumpkin sauce! Mmmm mmm good!

Pizza gets an autumn twist with pumpkin sauce! Mmmm mmm good! #secretrecipeclub

Welcome to another SRC post! Secret Recipe Club has been my big blog event for most of my blogging career, and it was just announced that the club will be disbanding this fall. But don’t you worry–there are still a few more posts before that happens! Tear! It’s sad, but great to see the club go out on a high note.

This month I was assigned to Natural Noshing. Nora began her blog as a way to share her passion for nutrition and healthy, real food. She has tons of great recipes to share and I love her passion for food! I was drawn to SO many of her healthy recipes–it was hard to pick what to make, but I finally narrowed it down. Breakfast Quesadillas sounded interesting, as did Cappuccino Sour Cream Muffins. But I must have been in a pizza mood when recipe choosing because I loved the sound of anything and everything pizza–Pizza Potatoes! Pizza Quinoa Casserole! And lastly… the winner… Sausage and Pumpkin Pizza!

Pizza gets an autumn twist with pumpkin sauce! Mmmm mmm good! #secretrecipeclub

You guys know I love pumpkin so really, it was a no brainer. I don’t know what took me so long to make this decision.🙂 Oh wait I do. Ben. He loves pizza, but this qualifies as “weird pizza” in his book so I was a bit skeptical if he would enjoy it. And I do like him to enjoy the food I make.🙂

Pizza gets an autumn twist with pumpkin sauce! Mmmm mmm good! #secretrecipeclub

Well, I am happy to report that he not only enjoyed it, but he loved it! We both did, actually. It was a wonderful, hearty, fall pizza–the flavorful pumpkin sauce was the perfect base for sausage and kale. Nora’s original recipe used spinach, but she made this recipe as a “clear out the fridge” meal so I decided to do the same here! Why buy something else if you don’t need to? This pizza may just become a surprising fall favorite in our house. Hope you enjoy as much as we did–and thanks, Nora, for the great recipe!

two years ago: Banana Chocolate Chip Mini Muffins
three years ago: Funfetti Cookies
four years ago: Chicken Enchiladas with Green Chili Sour Cream Sauce
five years ago: Roasted Vegetable Soup
six years ago: Pumpkin Chocolate Chip Mini Muffins

Pumpkin and Sausage Pizza

  • Servings: 8
  • Time: 2 hours
  • Print

from Natural Noshing

Ingredients:

  • 1 pizza crust – I used my favorite recipe but any will do
  • 1/2 cup pumpkin puree
  • 2 tablespoons water
  • 1/2 teaspoon dried sage
  • 1 clove garlic, minced
  • freshly ground black pepper
  • 8 ounces sausage, thinly sliced – smoked sausage is what I used, but chicken sausage, brats, etc. would all be great
  • 1 1/4 cups tightly packed kale, washed and chopped into small pieces
  • 2 tablespoons fresh herbs, chopped – I used rosemary, basil, and marjoram
  • 8 ounces shredded mozzarella cheese

Directions:

Preheat oven to 400 degrees F [or follow directions for your specific pizza crust].

In a small saucepan, mix pumpkin puree, water, sage, garlic, and pepper. Heat over low heat until combined, then set aside.

In a medium skillet set over medium-high heat, cook sausage for about 2 minutes per side. I used precooked sausage, so this was just to add color. Top with kale and herbs and stir together for about 30 seconds or until kale just begins to wilt.

Spread pumpkin sauce over uncooked crust [unless you bought a precooked crust]. Top with half of the cheese, then the sausage and kale mixture, and finally the rest of the cheese. Bake for 15-18 minutes, until the crust is golden brown and the cheese is melted. Broil for a minute to make the cheese look extra delicious, then remove from oven. Let rest for 5 minutes before cutting, then serve and enjoy!

Check out the other SRC recipes today at the link below!

Kale and Brown Rice Gratin

Cozy up to fall with this hearty and cheesy side dish. Kale and Brown Rice Gratin… filling enough for a meatless dinner, but fancy enough for a holiday side dish. The best of both worlds!

Cozy up to fall with this hearty and cheesy side dish. Kale and Brown Rice Gratin... filling enough for a meatless dinner, but fancy enough for a holiday side dish. The best of both worlds!

Every year, I have this huge internal debate with myself… fall vs. spring, which season is best? I love the chill that comes in the air with fall mornings (especially after a hot summer), but the warm afternoons of spring are delightful too (especially after a cold winter). Both seasons are great for running and long walks with Ben [and now our lil baby!!]… and both seasons bring a plethora of amazing recipes.

Spring means lots of new produce and the first farmer’s market and going to purchase herbs and tomatoes to plant in the backyard. But fall means cozy recipes, cheesy recipes, roasted root veggies, and evenings tucked under my favorite soft blankets.

So I simply cannot decide… each fall I think I love fall the best, and each spring I think I love spring the best. It is so tough, ya know? THE STRUGGLE IS REAL!

Am I alone in this? Please tell me I’m not alone…

Cozy up to fall with this hearty and cheesy side dish. Kale and Brown Rice Gratin... filling enough for a meatless dinner, but fancy enough for a holiday side dish. The best of both worlds!

All that to say… I’m going to embrace the fall now that it is here and STOP THE DEBATE. Because this election has enough of that drama. Did I just say that? Whoops…🙂

Moving on… And what better way to do that than with a cheesy side dish made with kale, caramelized onions, garlic, and brown rice? This dish is absolutely fabulous, and is a great way to introduce kale to the skeptics. Are there still any kale skeptics out there? Probably.

Anyways, this delicious dish has a few steps, but it can basically be summed up in this way: make rice. Caramelize onions, add garlic and kale. Make a cheese sauce [don’t forget to use room temp milk/cream… mucho easier that way, trust me, I know!]. Stir together and bake til ooey gooey. Enjoy!

Cozy up to fall with this hearty and cheesy side dish. Kale and Brown Rice Gratin... filling enough for a meatless dinner, but fancy enough for a holiday side dish. The best of both worlds!

Like I said before, this dish is hearty enough for a meatless meal, but it is also perfecto for a holiday side dish. Anyway you serve it you’ll be sure to love it! Have a great day, friends!

one year ago: Crockpot Barbacoa
two years ago: Baked Caramel Apple Mini Doughnuts
three years ago: Baked Strawberry French Toast with Strawberry Maple Syrup
four years ago: Maple Cornmeal Drop Biscuits
five years ago: Pumpkin Spread
six years ago: Pumpkin Pie Baked Oatmeal

Kale and Brown Rice Gratin

  • Servings: 6
  • Time: 75 minutes
  • Print

from Iowa Girl Eats

Ingredients:

  • 2 cups chicken broth
  • 1 cup brown rice
  • 1 tablespoon extra virgin olive oil
  • 1 large Vidalia onion, cut in half then into thin slices [or other sweet onion]
  • 4 cloves garlic, minced
  • 4 cups chopped kale, packed [original recipe used lacinato but I just used curly kale – this is about 1/2 a bunch]
  • freshly ground black pepper
  • salt
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk, cream, or half and half – at room temperature [you can use skim milk, but this is used to make a cheese sauce so you may want to use something fattier  – when I use skim milk in this, I use half skim milk, half half and half]
  • white pepper
  • pinch of nutmeg
  • 3/4 cup shredded fontina cheese, divided
  • 3/4 cup shredded smoked gouda cheese, divided [you could also use ALL fontina, ALL gouda, or half fontina or gouda and half mozzarella/white cheddar/etc.]

Directions:

In a medium saucepan, combine chicken broth and rice. Bring to a boil and stir. Reduce heat to low and cover, cooking for about 30-40 minutes until rice is tender. Remove from heat and fluff with a fork.

While rice cooks, heat olive oil in a large skillet over medium-low heat. Add onions, then season with salt and pepper. Stir together to combine, then cook for 25-30 minutes, until onions are caramelized and very soft. Add garlic and cook for 30 seconds until fragrant, then top with kale. Cover skillet with a lid for a minute or so to let kale wilt a bit, then remove lid, season kale with salt and pepper, and stir together. Cook for another 2-3 minutes then transfer kale and onion mixture to a large bowl.

In the same skillet set over medium-low heat, melt butter and then whisk flour into melted butter. Cook for a minute, then slowly pour in room temperature milk/cream. Whisk constantly to avoid lumps, then season with white pepper and a pinch of nutmeg. Cook until thick — mixture should be able to coat the back of a wooden spoon, about 5 minutes. Stir frequently! Remove from heat and stir in half of each type of cheese until incorporated.

Meanwhile, grease a 9×13 baking dish with cooking spray and preheat oven to 375 degrees F.

Add cooked rice to kale mixture in large bowl, stirring to combine. Fold in cheese sauce and stir again. Transfer mixture to prepared pan, then top with remaining cheese.

Bake for 25-30 minutes until golden brown. Let rest for 10-15 minutes before cutting to serve. Enjoy!

Creamy Sweet Potato and Kale Orzo

This easy, creamy pasta-based dish has all the makings of a cravable, comforting fall dinner. Creamy Sweet Potato and Kale Orzo may not look like much, but it tastes like a million bucks!

This easy, creamy pasta-based dish has all the makings of a cravable, comforting fall dinner. Creamy Sweet Potato and Kale Orzo may not look like much, but it tastes like a million bucks!

Eeek, I don’t want to tell you  how long ago I made this recipe! It’s embarrassing. But I wanted to wait until fall to share this gem of a meatless meal with you. This easy, creamy pasta-based dish has all the makings of a cravable, comforting fall dinner. Creamy Sweet Potato and Kale Orzo may not look like much [and my indoor photos don’t help it… alas], but it tastes like a million bucks!

This easy, creamy pasta-based dish has all the makings of a cravable, comforting fall dinner. Creamy Sweet Potato and Kale Orzo may not look like much, but it tastes like a million bucks!

Despite this dish’s less-than-steller appearance, it is so unbelievably good, whether prepared fresh or reheated for lunches later in the week. Mmm! The star of this meatless sensation is absolutely the creamy, sweet potato-based sauce. It’s just a little cheesy [thanks ricotta!] and somewhat reminiscent of summer since the flava flava comes from none other than pesto! So you can reminisce about warm days while cozying up with a warm bowl of this goodness.🙂 Of course, you can’t just have the sauce… you gotta add some extra deliciousness to it! This time I added kale, sun-dried tomatoes, and orzo to the mix, but you can absolutely use other veggies or even some meat. I think bacon would be great here too… but can you ever go wrong with bacon? No matter how you mix it, this dinner is great! The slight crunch of the kale, the sweet essence of sweet potatoes [sorry that sounds weird but it was just speaking to me today–haha!], and the fun add in pasta shape of orzo makes this a dish that I know you’ll love! Enjoy!🙂

one year ago: Cantucci (Almond Biscotti)
two years ago: Homemade Pumpkin Pie Spice
three years ago: Autumnal Muffins
four years ago: Iced Tea with Ginger-Mint Simple Syrup
five years ago: Roasted Vegetable Quinoa Salad
six years ago: Spaghetti + Meatballs=Love

Creamy Sweet Potato and Kale Orzo

  • Servings: 8-10
  • Time: 30 minutes
  • Print

adapted from The Smart Cookie Cook

Ingredients:

  • 2 large sweet potatoes
  • 16 ounces orzo pasta
  • 1 tablespoon olive oil
  • 1/2 cup yellow onion, minced
  • 2 cloves garlic, minced
  • freshly ground black pepper
  • 1 1/2 cups skim milk
  • 1 1/2 cups chicken or vegetable broth
  • 1/2 cup part skim ricotta cheese
  • 2 tablespoons pesto
  • 1/2 teaspoon crushed red pepper
  • 4 cups kale, tightly packed [about 2/3 of a large bunch–washed, thoroughly dried, stems removed, and chopped into bite sized pieces]
  • 1/3 cup sundried tomatoes [dry packed or drained and patted dry if water/oil packed]

Directions:

Wash and dry sweet potatoes, then pierce with a fork all over and place in a microwave safe container. Microwave on high for 6 minutes, then flip and microwave for another 4-5 minutes or until potatoes are cooked all the way through. Set aside to cool in a bowl of cold water for a few minutes, then peel and chop into chunks. Discard skin.

Meanwhile, cook orzo to al dente according to package directions.

In a separate pot, heat olive oil over medium-high heat. Add onion and saute, for about 4-5 minutes until onion is tender. Add garlic and cook another 30 seconds until fragrant. Season generously with pepper. Add milk and broth, then bring to a boil, being careful to not let it boil over. Reduce heat to low.

Add sweet potato chunks, ricotta, pesto, and crushed red pepper to broth mixture. Whisk constantly until all has been incorporated. Break up the sweet potato chunks as you go, and if desired, use an immersion blender to completely smooth the sauce. Next, add kale and sundried tomatoes and cook for 2-3 minutes until kale has reduced in volume. Stir in orzo and serve immediately.

Baked Burritos with Pinto Beans + Kale

These fabulous savory bean and rice burritos are made even more delicious by the addition of hearty kale and gooey Monterey Jack cheese. You’ll be sure to love them–a great family meal!

These fabulous savory bean and rice burritos are made even more delicious by the addition of hearty kale and gooey Monterey Jack cheese. You'll be sure to love them--a great family meal!

Are you ready for a knock-your-socks off vegetarian burrito recipe? If so, you’ve come to the right place! And if not–or if vegetarian fare isn’t your thing–please stay, because I know you’ll enjoy it anyway!🙂 Or you can just add some shredded chicken to the burrito filling. Don’t worry, I’ll be none the wiser. Haha. Now onto the good stuff! These burritos! Mmmm… they are your classic vegetarian burrito–rich and hearty beans and rice… but with a twist! This veggie burrito adds some flavorful and fresh kale to the mix, along with an awesome blend of savory seasonings [garlic, onion, tomato paste, oregano, and cumin] for a fabulous burrito like none other. You will simply be amazed by how good this burrito filling is! Divine!🙂

These fabulous savory bean and rice burritos are made even more delicious by the addition of hearty kale and gooey Monterey Jack cheese. You'll be sure to love them--a great family meal!

Now, I won’t lie. There are quite a few ingredients and steps below for this recipe, and it takes about an hour from start to finish. Obviously I made this pre-baby. Gah. But, it’s still totally doable for a family meal because this is the sort of meal you can make in steps and keep in the fridge [or freezer] to eat all week long. Basically, you begin by making some rice–with garlic and broth instead of water for added yumminess. Then you saute up some onion, add your seasonings and kale, and let that cook down a bit. Then you mix everything together and add cheese and tortillas… bake, and voila! Dinner is served. Yum.

These fabulous savory bean and rice burritos are made even more delicious by the addition of hearty kale and gooey Monterey Jack cheese. You'll be sure to love them--a great family meal!

I mention this in the recipe notes below, but what I wanna emphasize is that this makes a TON of burrito filling, so YAY! Lots of work=lots of meals. Hooray. When I made this for us, we ate burritos a few times during the week, adding the filling to tortillas as desired. Then we froze the rest for another time. America’s Test Kitchen, the author of this recipe in their amazing vegetarian cookbook [go check it out! I borrowed it from my library but I want a copy for home now.] suggests that this serves six. Well, maybe our tortillas were wayyyy smaller, but we got at least 10 burritos, if not MORE out of the recipe as written below. Your mileage may vary, but that’s how it went for us. I definitely loved this dish and so did Ben. I think I’m going to make a batch before I go back to work after Labor Day [tear] for quick weeknight dinners in my new working mama life. Hope y’all enjoy!

one year ago: Zucchini Apple Walnut Muffins
two years ago: Baked Honey Chicken Nuggets with Homemade Chick-Fil-A Sauce
three years ago: Churro Cheesecake Bars
four years ago: Pesto Potato Salad
five years ago: Salmon with Lemon, Tarragon, and Garlic Sauce
six years ago: Summer Mexican Soup

Baked Burritos with Pinto Beans + Kale

  • Servings: 6+
  • Time: 60 minutes
  • Print

from The Complete Vegetarian Cookbook by America’s Test Kitchen

Ingredients:

  • 2 1/4 cups vegetable or chicken broth, low sodium
  • 3/4 cup long grain white rice
  • 6 cloves garlic, minced
  • salt + freshly ground black pepper
  • 1/4 cup fresh cilantro, minced + more for topping if desired
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 3 tablespoons tomato paste
  • 1 teaspoon minced chipotle chile in adobo sauce
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 bunch kale or swiss chard, stemmed and leaves chopped into thin ribbons
  • 1 – 15 ounce can pinto beans, rinsed and drained
  • 1 tablespoon lime juice
  • 6 burrito sized flour tortillas
  • 10 ounces grated Monterey Jack cheese
  • sour cream, salsa, etc. – for serving as desired

Directions:

In a medium saucepan set over medium-high heat, combine 1 1/4 cups broth, rice, half of the garlic, and some salt and pepper. Bring to a boil, then cover and reduce heat to low. Cook for about 20 minutes, until rice is tender and broth has been absorbed. Remove from heat and set aside, covered, for 10 minutes. Add cilantro and fluff with a fork.

Meanwhile, in a large skillet, heat oil over medium heat. Add onion and cook until softened, about 4-5 minutes. Add in tomato paste, chipotle chile pepper, cumin, oregano, remaining garlic, and salt and pepper. Stir everything together for a minute, then add kale and 1/2 cup broth. Cover and let simmer for 15 minutes, until kale has softened.

In a bowl, combine half of the beans and the remaining 1/2 cup broth. Mash with a potato masher until coarse, then fold into kale mixture along with remaining beans and lime juice. Cook, stirring continually, for a few minutes until liquid is mostly evaporated. Stir in rice.

Turn oven on to broil. Line a baking sheet with foil or parchment paper.

Next, assemble burritos. Warm tortillas in the microwave, then divide mixture between tortillas, adding a little cheese inside of each tortilla before rolling into burritos. Place seam-side down on prepared baking sheet, then sprinkle with a little more cheese. Broil until cheese melts and begins to brown, about 3-5 minutes.

Serve with sour cream, salsa, etc. as desired.

Notes:

The prepared burrito filling also freezes well, on its own or in pre-made burritos ready for the oven. To heat later, microwave defrosted burrito filling until hot then prepare burritos with cheese and broil as directed above. Pre-made and frozen burritos can be heated from frozen in the oven at 375 degrees for 20-30 minutes until hot.

The cookbook suggests this recipe serves 6. However, we got at least 10 burritos out of this amount of filling. Our tortillas may have been smaller and/or filled less, so your mileage may vary.

 

Awesome Kale Salad

This kale salad is truly awesome. I mean, adding fried eggs and fried potatoes to kale makes it awesome, even if it sounds a little weird at first. You need to try this!

This kale salad is truly awesome. I mean, adding fried eggs and fried potatoes to kale makes it awesome, even if it sounds a little weird at first. You need to try this!

I’ve been making this kale salad pretty much non-stop since last July. Well, non-stop if you count the break from September to March. See, I found out in September that I was pregnant with Baby Volde and so I decided to nix fried eggs until the baby was born. I didn’t obsess over dietary stuff during pregnancy but uncooked eggs [not in cookie dough, mind you] kinda freak me out. But they’re delicious so I push through it for the joy, haha. And when springtime started coming and mama needed a good salad, I decided to live on the wild side and hope fried eggs didn’t make me sick. They didn’t, whew! But I’m not a doctor so if you’re pregnant or otherwise immunocompromised, proceed at your own risk. #disclosureover

Anyway, I love this salad for three reasons: 1) kale; 2) eggs; 3) potatoes. And also for two more: healthy and fried. Total opposites, I know… but kale is healthy… so are eggs and potatoes too. But they’re a little more unhealthy if you fry them… but the kale part takes away the guilt! That, and the potatoes are just pan-fried so that is mucho better than deep frying, right? Soooo, this salad is the BEST combination of healthy and fried, guilt free and delicious. Does that make sense to you? It makes sense in my head so I hope so!

This kale salad is truly awesome. I mean, adding fried eggs and fried potatoes to kale makes it awesome, even if it sounds a little weird at first. You need to try this!

You have to experience this salad to understand its greatness. At first Ben was skeptical. I mean, fried eggs on a salad? Bizarre. And, the runny egg part of the fried egg serves as the salad dressing. Another notch on the weird scale, but it works. Plus, the egg gives a little more staying power to the salad. Usually I have to have meat on a salad to make it filling, but not here. Though you could add bacon for some extra deliciousness.🙂 Anyway you make it, you’re sure to love it!

Oh and before I go, I have to mention my silverware. Isn’t it so cool? I received a fork and spoon handstamped from Tattooed Silver, a great small business located in Ohio. Tattooed Silver is the business of a fellow Wittenberg University alum, and I’m excited that we started a lil partnership. You can find them on Instagram, Facebook, and Etsy. Her products are all so unique and fun, and would make great gifts too.🙂

Enjoy!

one year ago: Cheesy Veggie Pasta
two years ago: Chocolate Cream Filled Cupcakes
three years ago: Double Chocolate Banana Muffins
four years ago: Chocolate Zucchini Muffins
five years ago: Crock Pot Santa Fe Chicken
six years ago: Potato Soup

Awesome Kale Salad

  • Servings: 4
  • Time: 30 minutes
  • Print

Inspired by the best parts of these salads from Jenna’s Everything Blog and We Are Not Martha, with my own additions too🙂

Ingredients:

  • 1 bunch kale
  • extra virgin olive oil
  • juice of 1 lemon
  • salt and freshly ground pepper
  • 1/2 tablespoon honey, if desired
  • 1 teaspoon whole grain dijon mustard, if desired
  • 4 medium potatoes – 1 per person
  • chili powder
  • dried oregano
  • garlic powder
  • 8 eggs – 2 per person
  • optional additions: diced avocado, crumbled feta, chopped bacon, etc.

Directions:

Wash and dry kale, then cut into thin strips taking care to remove the middle stems. Place in a large bowl and massage with several glugs of olive oil and the lemon juice until kale softens, then season with salt and pepper. If desired, drizzle honey and dijon mustard on top and toss/massage that in as well.

Meanwhile, dice potatoes into bite size pieces [1 per person]. Heat a large skillet over medium-high heat and add some olive oil to the pan. When hot, reduce heat to medium and add potatoes. Season with a little salt, a lot of pepper, and some chili powder, garlic powder, and oregano. Saute, stirring frequently, for about 10-12 minutes until potatoes are crispy and cooked through.

When potatoes are finished, remove to another dish and cover with foil to retain heat. Reduce heat to medium-low and fry eggs as desired [2 per person].

Serve kale in a big bowl or plate. Top with potatoes and fried eggs, along with other desired additions. Enjoy!