No Cook Stuffed Peppers

This is a dish that requires no cooking, as it is a good way to use already cooked ham. Bright red bell  peppers have lots of Vitamin A and Vitamin C and you simply remove the tops of the peppers, the seeds and the pithy ribs.

For the cream cheese, you can use the low calorie or low fat type, if you'd like, but the thing to do is to have it somewhat softened. You can let it sit out to come to room temperature, unless you live within in an igloo inside the Arctic Circle; in which case, bringing it to room temperature likely won't help, or you can put it into a bowl and pop it into the microwave for maybe 10 to 12 seconds. You want to be able to have the cheese soft enough to mix the other ingredients into it without having to rent a cement mixer; on the other hand, you don't want it to be almost liquid, although you'll be putting the finished peppers into the refrigerator to have the cream cheese firm up again. You can adjust the amount of filling ingredients a little, if you'd like, as I've made these to just give a basic guideline. One other thing, fresh herbs are pretty easily available in stores today, so get some fresh thyme to use. Dried thyme is great in soups, stews and gravies, because it has hot liquid to soften it, but in this dish, dried thyme could have some sharp and pointed stems that will not be fun to bite into, as in "YEEOW!" 

Ingredients (4 to 6 servings):  

3 large red bell peppers

1/2 cup finely chopped already cooked ham

1/4 cup white Cheddar cheese, chopped or shredded

3 green onions, chopped (including green part)

12 green and black olives, sliced

3 tablespoons finely chopped pickles

1 teaspoon fresh thyme leaves 

1 1/2 cups cream cheese, softened

1 or 2 teaspoons milk or cream

1 teaspoon ground black pepper

1 teaspoon salt 

mustard and horseradish for serving

Cut the tops off of the peppers and remove all seeds and and the whitish colored ribs or veins inside the pepper (it's called pith). In a bowl, add the softened cream cheese and 1 teaspoon milk or cream. Use an electric hand mixer to whip the cheese. If needed, add another teaspoon of milk or cream and whip. Now add the other ingredients; mix carefully, but well with a large spoon; this can take a little time. Spoon the mixture into each pepper, pressing it down with the spoon so that it is tightly packed in. Cover with plastic wrap and refrigerate for 2 hours, if you are in a hurry, or preferably several hours otherwise. Cut the peppers into 1/2 to 1 inch slices for serving. Serve with mustard and horseradish on the side and I cut off the pepper parts around the stems and use them to garnish the pepper slices.  

 

 With some grainy mustard and horseradish ...

WORD HISTORY:

Icicle-This is a compound word formed from "ice" ^ and the addition of what was once spelled "ikel." This second part goes back to Indo European "eyhso" meaning, "frost, solidified water from cold." This gave Old Germanic "jeykilaz," which meant, "piece or chunk of ice," "seemingly" also with the secondary notion of  "cone or wedge shaped." This gave Old English (Anglo-Saxon) "gicel" (likely pronounced with a beginning "gy" or even "y" sound),^^ meaning, "piece of ice, icicle." This later became "ikil." It was put into a compound to give English "isikel," before the modern form, "icicle." There are (and were) Germanic relatives of the compound word and of the second part of the compound (naturally there are relatives of "ice" in the other Germanic languages, see link below): German once had "isilla, isel," and it has "Kegel" (cone, bowling pin, which is cone shaped), Low German has "Iesjökel" (icicle, Ies=ice + Jökel=icle), Dutch "ijskegel" (icicle), Icelandic has "jökull" (ice formation, glacier), Danish has the antiquated (dialect?) "jisegel" (icicle), Norwegian has "isjukel" (icicle). 

^ For the history of the word "ice," this is the link:  http://pontificating-randy.blogspot.com/2011/01/german-question-part-seventy-one.html

^^ Low German is a close relative of English and its "g" is typically pronounced "y," a characteristic carried over to the dialect of Berlin ("Berlinerisch"), a former Low German speaking area, where certain Low German elements have survived for centuries since High German spread to Berlin.

Hungarian Cheese Filled Pancakes

"Palacsinta" (pronounced as if, "palah-cheen-tah") is the Hungarian word for pancake. From what I've found, these cheese filled pancakes are called "Túrós Palacsinta" (curd cheese pancake) in Hungarian. These are a sweet crepe-like pancake. If you can't find dry cottage cheese, you can use small curd cottage cheese.

Ingredients:

Pancakes:

1 cup flour
1 cup milk
1 egg
1 teaspoon sugar
2/3 cup sparkling mineral water (or club soda)
1/4 teaspoon salt
oil/butter for frying (I used a mix of the two)
powdered sugar for dusting

Filling:

8 ounce package cream cheese (let warm to room temperature), mashed
2/3 cup dry cottage cheese (room temperature), mashed 
1/2 cup sugar
1 teaspoon vanilla
1 tablespoon grated lemon zest

Mix the flour, egg, milk, sugar, salt and sparkling water together into a batter. Heat a little oil in a small to medium frying pan over medium heat. Add enough batter to just cover the bottom of the pan and shake the pan to spread out the batter to form a relatively even thin layer. Fry the pancake until it gets a little brown, then flip it over and brown that side. You will have to watch the palacsinta carefully, as they will cook quickly, with the first side likely requiring only 25 to 30 seconds and the second side needing only 15 to 20 seconds, but the cooking time will naturally depend upon how thick you make the pancakes. Remove each fried pancake to a separate plate, then fry another pancake.

Make sure to let both the cream cheese and cottage cheese come to room temperature. In a bowl, mix the cheeses and other ingredients well. Spread a heaping tablespoon or two of the cheese filling into each pancake and then roll up the pancake. Serve the pancakes seam side down and dusted lightly with powdered sugar. Alternatively, to serve the pancakes warm, you can place the palacsinta on a baking sheet (parchment paper lined helps with any clean up), seam side down, and put them into a 350 F oven for about 10 to 12 minutes. Serve immediately. 

I overfilled this palacsinta with cheese filling so it could be easily seen.

WORD HISTORY:
Callow-This word, meaning, "young, inexperienced," in modern times, goes back to Indo European "galwh," which meant, "bare, naked." There is disagreement over the next step in this word's history, with some believing there was an Old Germanic offshoot from the Indo European form, while others point to the Latin form derived from Indo European, and that this was borrowed into Germanic. I go with the latter, but it seems to me the borrowing was into the West Germanic branch of Germanic, as forms of the word were (and still are) in West Germanic, but not in the Germanic languages in general in the past.^ So, the Indo European form gave Latin "calvus," which meant, "bald." This gave West Germanic "kalwas," which meant, "bald, bare." This gave Old English (Anglo-Saxon) "calu," with the same meanings. This then became "calwe," before the modern version of "callow." The meaning gradually came to be applied (adjectivally) to young birds not yet old enough to have feathers. Later the meaning broadened to young living things in general; then, to the notion of "young," to "inexperienced." The other West  Germanic languages have: German and Low German Saxon "kahl" (bald, bare), West Frisian "keal(e)" (bald), Dutch "kaal" (bald, bare). (Karl/Charles II, the grandson of Charlemagne, and also a Frankish king and emperor, has been known to history as "Charles the Bald," which in German is, "Karl der Kahle," from Latin "Carolus Calvus.")

^ Present versions of a word don't necessarily tell much about the history of its ancestor, as words are frequently borrowed between languages; so, in this case, while English has always had a form of "callow," just knowing that English has "callow" in modern times does not mean it originally had it; thus, if Swedish had a form of "callow" in modern times, would not mean it always had it.  

Herb Cream Cheese Filled Peppers

These are great as an appetizer, or even as a snack, and they are simple to make, especially if you use store bought "whipped" cream cheese. I buy the one pound packages of multi-colored mini sweet peppers, which have red, orange and yellow peppers.

Ingredients (I use two different filling mixtures, see below):

1 pound package of multi-colored sweet peppers
2 eight ounce containers of "whipped" cream cheese  (reduced fat is fine)
4 cloves garlic, minced
2 tablespoons red onion, finely chopped
2 tablespoons fresh rosemary, chopped (coarsely or finely)
2 tablespoons fresh thyme leaves
3 tablespoons fresh sage leaves OR fresh basil leaves (chopped or torn into smaller pieces)
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1 teaspoon seasoned salt (1/2 teaspoon for each mixture)
 
First, rinse the peppers well, then dry them. Cut off the stem tops, cut the peppers in half and remove and discard the seeds. Set the pepper halves aside.
Take one of the 8 ounce containers of whipped cream cheese and stir in 2 cloves of minced garlic, the red onion, the rosemary, the thyme, the white pepper and 1/2 teaspoon of seasoned salt.
Take the other 8 ounce container of whipped cream cheese and stir in 2 cloves of minced garlic, the sage leaves (or basil leaves), the black pepper and 1/2 teaspoon of seasoned salt.
Fill some of the sweet pepper halves with the first mixture, then fill the remaining pepper halves with the second mixture. Cover the filled peppers with plastic wrap and chill, or serve them up straight away, but of course, without the plastic wrap. Trust me, I've tried it, and yuk, too chewy.
  

WORD HISTORY:
Full (Fill)-The word "full," as an adjective, seems to be the original word from which the noun "full" and the verb "fill" were derived. It is distantly related to "plenty." It goes back to Indo European "pel/pleh," which had the notion of "sufficient, full, enough, complete." This gave its Old Germanic offspring "fullaz," with the same meanings, and as was often the case, Indo European "p" became an "f" sound in Old Germanic. This gave Old English (Anglo-Saxon) "full," meaning "complete, whole, filled." The Old Germanic form spawned the noun form, "fulli," meaning "full, complete/whole, sufficient." This gave Old English (Anglo-Saxon) "fyllu," which meant "filled up, sated." This later became "fulle," before the modern form. The Old Germanic form produced the verb form "fullijanan," meaning, "to fill up, to make full, to make enough/complete." This then gave Old English (Anglo-Saxon) "fyllan," meaning the same. This then became "fillen," before the modern form "fill." Besides the English forms, forms are common throughout the other Germanic languages:
German has "voll" (adjective, "full," the "v" is pronounced "f"), "gefüllt" (adjective, "filled, stuffed"), "Fülle" (noun, "fullness, abundance, wealth"), "füllen" (verb, "to fill"); Low German Saxon "vull" (adj), vüllen" (verb); West Frisian "fol" (adj), "folje" (verb); Dutch "vol" (adj), vullen (verb); Danish "fuld" (adj), "fylde" (noun, "abundance")  "fylde" (verb, same spelling as noun); Icelandic "fullur" (adj), "fylling" (noun), "fylla" (verb); Norwegian "full" (adj), "fylde" (noun, "fullness"), "fylle" (verb); Swedish "full" (adj), "fylle" (noun), "fylla" (verb).   

Good Provençal-Like Dip or Spread

Photo added 6/18/2016

If you like olives, you'll love this mixture, which can be used as a dip for veggies or chips, or you can spread it on toast or crackers. I took the basic recipe from "Fresh Herb Cooking" by Linda Dannenberg, 2001, which had a recipe "Provencal Olive-Rosemary Butter,"* but I substituted cream cheese and sour cream/mayo for the butter. I use the soft whipped cream cheese, because it's easy to mix with the other ingredients, but you could use the packaged cream cheese and let it sit out to soften. This is simple:

1  8 ounce tub of plain whipped cream cheese
1 tablespoon sour cream
1 teaspoon mayonnaise
1 teaspoon minced garlic
3 to 4 tablespoons of chopped black olives, preferably Kalamata olives
splash of brine from the olives
1 tablespoon chopped fresh rosemary
1 teaspoon ground black pepper

To a tub of whipped cream cheese mix in about a tablespoon of sour cream and one teaspoon mayo. Add about a teaspoon of minced garlic, 3-4 tablespoons of pitted and chopped black olives (I use Kalamata olives in brine, and I add a splash of the brine to the mixture**), a tablespoon of fresh chopped rosemary (or you could add a little less of  dried rosemary), and about a teaspoon of freshly ground pepper. No salt is needed because the olives and brine have enough salt. Let it sit briefly, or put it in the refrigerator for an hour or two.

* Provençal means it comes from "Provence," a region of southern France with such well known cities as Nice, Cannes, Toulon, and Marseille. "Provençal" also is the name of the language from that region, which has several dialects, all now being overtaken by standard French, to which Provençal is related, as it too is Latin based, but with fewer influences from Germanic Frankish.  

** I use a brand of Greek Kalamata olives called "Krinos," which I buy in a small clear plastic container. In my opinion they have the best flavor for this recipe, because they haven't added all sorts of other spices to the brine as some other brands do. Those added spices then conflict with the recipe in my opinion; then again, you may like it that way.

On some toasted wheat bread and along with some potato chips.

WORD HISTORY:
Olive-The ultimate origin of this word is unknown, but it is assumed by many to have come from some ancient eastern Mediterranean language, where olive trees were indigenous, and where the oil from the olives was highly important, and this then provided a basis for the word "oil."^ Ancient Greek had "elaiva/elaiwa," which meant both "olive tree," as well as its fruit "olive." Latin borrowed the term from Greek as "oliva," which then was inherited by Latin-based Old French as "olive." English borrowed the word from French during the 1200s. 

^ For the history of the the word "oil," see: http://pontificating-randy.blogspot.com/2010/05/oil-debate-spills-over.html