Photograph of Chamomile Flowers via Wikipedia under GNU Free Documentation License

“How little I thought, a year ago,
In the horrible cottage upon the Lee
That he and I should be sitting so
And sipping a cup of camomile tea.”

Camomile Tea, Kathrine Mansfield

Where yesterday’s post would wire you up with caffeine and sugar, this will wind you down with a calming herbal tea, camomile, and a nerve-steadying, calcium-rich spinach dish. Greeks love their camomile, and I’m told and have read that in Greece many like to collect wild camomile for their tea.  The Spinach Pilaf is a traditional and satisfying main dish.  I’m quite content with the pilaf, tea, and a nice piece of fresh fruit for dessert.

As with all recipes on this site, these dishes are naturally gluten-free or adapted to be so for those who have Celiac Disease or wheat-and-gluten sensivity.

Camomile Tea

Preparation:

Bring hot water to a roiling boil. Water should be at 183 degrees fahrenheit for tea. Pour some of the water into your teapot and swirl to warm the pot. Place one heaping teaspoon of  dried camomile per cup into your teapot. Add boiling water.  Put the cover on the pot and allow to steep for about five minutes.  Sweeten with Greek Honey.

Gluten-free Spinach Pilaf, Spanakorizo

The recipe:

Serves two as a main dish

1 pound of spinach

1/4 cup of extra-virgin olive oil

1 tablespoon fresh, sweet butter

1 medium onion, peeled and sliced thin

1/4 cup of Lundberg Brown Jasmine Rice

1 tablespoon tomato paste (in a pinch use a quality, gluten-free ketchup like Whole Food’s brand)

1/2 teaspoon sea salt

1/2 teaspoon cracked black pepper

1/4 teaspoon dried dill

1/4 teaspoon dried mint

1/2 cup feta cheese

Put the spinach in a drainer and rinse it thoroughly several times with cold water.

Put the olive oil and butter in a pan that is large enough to hold the spinach.  Over a low heat slowly brown the onions. When they begin to get golden, add the spinach. Cover the pan and cook until the spinach wilts, which will take about five minutes. Add the rice, tomato paste, the seasonings, and 3/4 cup of water. Stir well, bring to a boil, cover the pan and lower the heat.  Simmer for about one-half hour or until the rice is tender.  Serve hot with crumbled feta on top.