Moroccan-spiced Stuffed Squash

Using this recipe as a basis, I stuffed some delicata squashes with a ground beef and bulgur wheat mixture seasoned with fresh parsley, cinnamon, nutmeg, smoked paprika, minced apricots and toasted pine nuts. Pretty good!
I ate the leftover stuffing the following day for lunch with some pita chips- yum.

Chuckerd's Pie

Chuck had a hankering for some shepherd's pie recently, and we found ourselves rife with potatoes, ground beef and other veggies, so she went at it, with delicious results.

She used this basic recipe, but sassed it up with mushrooms, broccoli (from the CSA) and frozen corn instead of the typical peas and carrots. Pretty tasty! However, we decided that perhaps next time we would not pre-cook the broccoli (it got a wee bit grey) and that we might sprinkle the top of the potatoes with some sharp cheddar.

Chipotle Tamale Pie

Made this chipotle tamale pie thingy for dinner because I needed to use up a can of chipotle in adobo I had opened... it was basically chili with a built-in cornbread top, but that's fine by me! We needed a break from root vegetables. 2.5 months of eating things that grow underground can get a little old.

I made a bunch of substitutions based on what I had in the house (and what I like): ground beef instead of turkey, yellow and orange peppers instead of green (green = gross), black beans instead of pinto. Plus I threw a handful frozen corn in, too.