Pumpkin Pie with Brown Sugar-Walnut Topping

We finally got around to using the pie pumpkin that was kicking around the fridge for about a month. We don't have a go-to pumpkin pie recipe, so tried a new one this time.

http://www.epicurious.com/recipes/food/views/Pumpkin-Pie-with-Brown-Sugar-Walnut-Topping-355849

The use of brown sugar and walnuts did lead to a pumpkin pie with a distinct flavor, but we found it a bit too sweet, particularly in the topping. Next time, we should use less sugar in both the filling and topping.

Remade on:
12-27-12using only 3/4 cup sugar for the entire pie

Papalote Hummus

We didn't have any lemon juice around, but were in possession of a whole jar of Papalote salsa.  Decided to make hummus based on it instead.

Ingredients:
1 can chickpeas
4 Tbsp tahini
4 Tbsp Papalote salsa
2 Tbsp olive oil
4 roasted garlic cloves
pinch of smoked paprika
salt

Prep:
Food process til smooth.

Pork Shoulder Stew

Inspired by an excess of peppers after a girls' campfire weekend.

http://www.epicurious.com/recipes/food/views/Pork-Stew-with-Sweet-Hot-Peppers-from-the-Abruzzo-351490

Remade on:
12/10/12 - Used less fennel seed than last time (it is unclear whether we used exactly the amount the recipe called for slightly less) and more rosemary. This made things better, we think.

Rosemary and Garlic-Roasted Pork Tenderloin

http://www.myrecipes.com/recipe/roasted-pork-tenderloin-50400000124499/

Paired with roasted Brussels sprouts and a "Warm Walnut Spinach Salad" that we didn't actually like all that much:

http://www.myrecipes.com/recipe/warm-walnut-spinach-salad-50400000124501/

Spicy Sausage and Chard Pasta

Dinner with Elliot in lieu of Loi.

http://www.myrecipes.com/recipe/spicy-sausage-chard-pasta-50400000123762/

Paired with guacamole, steamed artichokes, baked feta, and toasted lavash.

Remade on:
2013-03-10 using homemade sausage spicing & ground pork from butchery class; posing next to our new wallpaper:

Local early fall bounty

1. Steamed white corn
2. Tomatoes with EVOO, fig balsamic and herbed feta
3. Brussels sprouts with bacon, roasted at 500°, then 400° when the smoke alarm went off (Result: slightly soggy; perhaps it would have been better to cook the bacon and sprouts separately. Also, to use oil with a higher smoke point.)

Quinoa Salad with Avocado and Peppers

Salad loosely inspired by other recipes and what was in the refrigerator.

Ingredients:
2 C Quinoa
1 can black beans

~3 peppers, some of them cooked, some of them not
2 Avocados
Cherry tomatoes
Early girl tomatoes
Parsley
Cilantro

Juice of 1 lemon and 1 lime

5 cloves garlic

Salt and pepper

Pinch of cumin

Extra virgin olive oil

Feta crumbles