Sweet potato shepherd's pie. Underneath the sweet potatoes are leftover pot roast, carrots, peas, onions, garlic, and A1 sauce. The recipe, with several modifications, is from Chris Schlesinger and John Willoughby's How to Cook Meat. Basically, combine chopped up cooked meat with veggies and some A1 sauce, layer on some mashed sweet potatoes, and bake it in a hot oven.
I baked this walnut wheat loaf with that King Arthur's white wheat flour everyone is talking about. Ok maybe not everyone. The walnuts tasted bad and I threw the thing away. Ah well. The recipe is on the flour bag. (The crust could look a little crustier and I'm pretty sure this is the after shot.)
These are the spuds I cooked with one of my roast chickens. These Yukons started out as leftover baked potatoes and they browned and crisped in the chicken fat and juices. I don't think we have ever had better roasted spuds. If you can manage to think ahead, plan to have prebaked potatoes when you're roasting birds. (I already knew that prebaked spuds make great home fries and hash browns, so this came as no surprise. Must have something to do with the gelation of starch or some such thing.)
Around Wisconsin, Thai and Laotian restaurants (often run by Hmong immigrants) serve squash curries not unlike this one. Basically, red curry with several varieties of squash and whatever protein you order. My favorite is tofu. These are butternut, delicata, and zucchini.
I would gladly eat these beef kreplach every day. The filling is yet more leftover pot roast, some pot roast vegetables, a bit of chopped liver, schmaltz, and I don't remember what else. The noodle part is gyoza wrappers.
It wouldn't be a roundup of my month in food without some bona fide treyf. This is Alton Brown's shrimp cocktail but with one modification: the cocktail sauce is made the way my friend Adam likes it, with ketchup and lots of horseradish. I added a squeeze of lemon too, but the key is the heavy horseradish kick. This is a very less-is-more recipe and it works. Thanks for the cocktail sauce, buddy.
Finally, the house cookbook collection grew by one in October with the addition of Mark Bittman's The Best Recipes in the World. This occasions a minor crisis in nomenclature as we can no longer refer to our beloved How to Cook Everything as "Bittman." As my Buba might have said, "That should be the worst of your problems."