The English language is strange! We use the same words to describe different things and different words to describe the same things, and vice-versa. As an example of this, furniture is described as over-stuffed, as in, ‘That wicker chair in the corner would look better if it were the over-stuffed style’. Consider the guest at the Thanksgiving table who surreptitiously loosens his belt as he says, under his breath. ‘I’m stuffed’! How about that old expression, ‘He is a real stuffed shirt.’, when we really mean the guy is no fun at all? It is all so strange! Is it any wonder that English is such a difficult language? stuffing
As the time of year approaches the holiday season, one thinks of stuff in other terms entirely. The imagination invariably turns to food. We are most likely to be thinking what might be good to use to stuff a turkey or a goose? After many years and several generations have gone by, it would seem that this stuffed bird (if you will please excuse the expression), has lost its luster, or its joie de vive, in greater favor of all of the more creative and colorful side dishes. side dishes
Spanish-speaking countries use the term ‘rellenos’ to mean stuffed. One might be inclined to go to a Mexican restaurant and order Chile Rellenos, which are roasted peppers which are stuffed with cheese, or to take a trip to a Chilean spot that serves Papas Rellenos in order to get some good stuffed potatoes. Chile Rellenos
In Italy, pasta gets the stuffed treatment everyday! Italians serve Lasagna, Ravioli, Gnocchi, stuffed shells, etc. Even dessert gets the stuffing treatment as in Canoli. This is wonderful, homemade pastry dough made with white wine, configured around a metal pipe, deep-fried, stuffed with whipped cream or custard, garnished with crushed pistachio nuts or candied fruits and then dusted with powdered sugar. stuffed pasta
Right here, in the good old United States of America, we stuff everything. On a most recent stuffing adventure it was all about stuffing zucchini halves. It seems like everyone thinks that zucchini needs a little help having some, or for that matter, any flavor at all. In other words, in a general consensus, it is rather tasteless. It turns out that it is, therefore, one of the best things to stuff. Just scrub the skin and clean under cold water, slice in half, length-wise, and use a teaspoon (a serrated grapefruit spoon works great) to scrape out the light green-colored zucchini pulp. Remember to save the pulp to a mixing bowl. This technique yields little zucchini rafts, lending to perfect vessels for stuffing.
Creating southwestern flavored, stuffed zucchini is just a natural and easy thing to do. It is loaded with calcium and protein from adding chicken and cheese, a little bit of breadcrumbs to bind the zucchini pulp and to give it a little crunch, and of coarse the inclusion of ground cumin, Chile powder, garlic, salt and pepper. This is baked in the oven at 350 degrees for about thirty minutes, and becomes bubbly with the molten cheese.
What was made to go along with these delectable little boats you might wonder? Homemade stuffed mushrooms of course! What else, you ask? Nothing. We are stuffed!