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serindeI've gotten a fair amount of summer squash in the last couple of weeks. Some of it I chopped up and tossed with pasta and the previously-recorded garlic scape pesto (q.v.), but that didn't really put a dent. A few summers ago, I made a Nigella recipe of zucchini fritters, and they were fine, but awfully heavy for a spring dish if you ask me. So I turned to teh googles, and via Chowhound found a stuffed peppers recipe that might do; the moreso since one of the Chowhound commenters recommended throwing in some sausage, and lo! I also have turkey sausage from the green market that must be et!
0. Go to local store, which is an odd mixture of good yuppie chow (organic eggs, Q Tonic) and really shitty bodega (we will not speak of their produce). Be annoyed that they don't have the marinated feta. Get regular feta and a nice big pepper. Spend too much on the really good, pearl-sized Israeli couscous.
1. Start cooking about 1/2 c. of couscous.
2. Start frying about 1/2 lb. of sweet Italian turkey sausage.
3. Chop up about 1/4 c. of onion, and fry it in the pan with the sausage. Which is leaner than it seemed, so add a little olive oil.
4. Chop squash. Half a zucchini, and half a yellow squash? Maybe about a half pound all told? I did thin quarter-slices. Throw into pan when done.
5. Chop a nice-looking tomato (fnarr fnarr) from two weeks ago. Throw that in the pan too.
6. Yes, we have no fennel. Nor no oregano. How'd that happen? FINE. Put in cumin, coriander, flower pepper, salt. The sausage will carry the rest anyways.
7. It's looking kinda done. Turn the heat off.
8. Couscous is done. Put it in and mix it up.
9. It's too goddamn hot to roast a pepper. Put about a cup of the mixture into a ramekin and add maybe a Tbsp of crumbled feta.
10. Put ramekin in a not-very-hot oven just until the cheese is a little oogy.
11. OM NOM NOM
It's really quite good. There is still lots of filling left, so I could stuff the pepper another evening if I'm so inclined. The bad news is, I still have a shit-ton of zucchini and yellow squash left.
0. Go to local store, which is an odd mixture of good yuppie chow (organic eggs, Q Tonic) and really shitty bodega (we will not speak of their produce). Be annoyed that they don't have the marinated feta. Get regular feta and a nice big pepper. Spend too much on the really good, pearl-sized Israeli couscous.
1. Start cooking about 1/2 c. of couscous.
2. Start frying about 1/2 lb. of sweet Italian turkey sausage.
3. Chop up about 1/4 c. of onion, and fry it in the pan with the sausage. Which is leaner than it seemed, so add a little olive oil.
4. Chop squash. Half a zucchini, and half a yellow squash? Maybe about a half pound all told? I did thin quarter-slices. Throw into pan when done.
5. Chop a nice-looking tomato (fnarr fnarr) from two weeks ago. Throw that in the pan too.
6. Yes, we have no fennel. Nor no oregano. How'd that happen? FINE. Put in cumin, coriander, flower pepper, salt. The sausage will carry the rest anyways.
7. It's looking kinda done. Turn the heat off.
8. Couscous is done. Put it in and mix it up.
9. It's too goddamn hot to roast a pepper. Put about a cup of the mixture into a ramekin and add maybe a Tbsp of crumbled feta.
10. Put ramekin in a not-very-hot oven just until the cheese is a little oogy.
11. OM NOM NOM
It's really quite good. There is still lots of filling left, so I could stuff the pepper another evening if I'm so inclined. The bad news is, I still have a shit-ton of zucchini and yellow squash left.
