Couscous- and Feta-Stuffed Peppers

Adapted from Smitten Kitchen

Vegetable-oil cooking spray
1 1/4 cups water or broth
2/3 cup couscous
5 large bell peppers, mixed colors
2 tsp olive oil
1/2 cup chopped onion
1 small zucchini, quartered lengthwise then sliced across thinly
1 small yellow squash, quartered lengthwise then sliced across thinly
1/2 tsp fennel seeds
1/2 tsp dried oregano
1/2 tsp salt
1 cup cherry tomatoes, quartered
15 oz canned chickpeas, drained and rinsed
4 oz crumbled feta cheese (about 1 cup)
3 tablespoons tomato paste

Preheat oven to 350°F. Coat a small baking dish with cooking spray. Bring the water or broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 15 minutes or so, until they soften, then remove them from the oven until the filling is ready. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chickpeas and tomato paste. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Fill peppers with the couscous mixture. Bake 15 minutes. Serve immediately.

Jambalaya

Adapted from NYTCooking

This recipe uses the shells from raw shrimp to make a broth first, then uses the broth in the jambalaya. First, shell the shrimp and start the broth cooking, then prep the jambalaya ingredients while the broth cooks.

Broth Ingredients

Shells from 2 pounds of raw shrimp
6 cups water
6 peppercorns
½ cup coarsely chopped onion
1 rib celery, coarsely chopped
1 bay leaf
Salt to taste if desired

Broth Instructions
Put all the ingredients into a saucepan and bring to a boil. Let simmer about 20 minutes. Strain, discarding the solids.

Meanwhile, start prepping the jambalaya ingredients.

Jambalaya Ingredients

2 pounds shrimp in the shell (use shells for broth, above)
2 tablespoons vegetable oil

2 tablespoons flour
1 cup finely chopped onion
1 cup finely chopped green onions or scallions
1 cup finely chopped green pepper
1 cup finely chopped celery
1 large finely minced garlic clove
1 cup cooked ham cut into 1/2-inch cubes
2 cups (1 can) crushed tomatoes
½ teaspoon dried thyme
1 teaspoon dried crushed oregano
1 cup uncooked long-grain rice
Salt to taste if desired
Freshly ground pepper to taste
6 cups shrimp broth (made above) or water

Jambalaya Instructions

Heat the oil in a kettle or large saucepan with a heavy bottom over medium heat. Add the flour, and cook, stirring constantly, until lightly browned. Do not burn.

Add the onion, green onions, green pepper, celery and garlic. Cook, stirring, until softened. Add ham and stir. Add the tomatoes, thyme and oregano. Stir in the uncooked rice. Add salt, pepper and shrimp broth. Bring to a boil, then reduce heat to medium-low, and simmer, uncovered, about 25 minutes. Add the shrimp and stir. Cook about 10 minutes longer or until it has thickened, but is still slightly soupy, stirring occasionally.