GREEK-STYLE RICE WITH SPINACH

courtesy of Cooks.com

1 med. onion, diced
1/4 c. French olive oil [I'm sure any kind will do]
1 1/2 c. converted rice
6 chicken bouillon cubes [there is meatless "chik" broth at the
natural food store or use vegetable bouillon or broth]
3 c. boiling water
1/2 tsp. sage
1 pkg. (10 oz.) frozen chopped spinach, partially thawed

Sauté onion in olive oil. Stir in rice until well coated and transfer all to a baking dish. Dissolve 6 cubes in boiling water and add sage. Pour over rice. Arrange spinach on top of rice. Cover and bake for 30 minutes at 375 degrees F. Uncover and stir. Serve.

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The recipe below is one of mine, and the measurements for the seasonings are approximate. The seasonings are really all to taste.

HOMINY, TOMATO AND BLACKEYE PEAS 

Serves 2-3

1 Tbsp olive oil
1 large tomato, chopped
1 tsp salt
1/4 tsp black pepper
1/4 tsp seasoning mix (garlic powder, basil, thyme, oregano)
1/4 tsp dehydrated green pepper
1/4 tsp dehydrated garlic
1/4 tsp dehydrated onion
1 15.5 ounce can white hominy, drained and rinsed
1 15 ounce can black eye peas

Put tomato in 2-quart pot with oil over low heat. After about 10 minutes add the seasonings, then the hominy. Stir, cover and leave over a low heat for another 10 minutes. In a separate pot, heat the black eye peas and eat them with the hominy and tomatoes. Cornbread and greens would go well with this meal.

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TWO WEB ADDRESSES WITH RECIPES:  

The following two web addresses have a lot of recipes.  Star Fine Foods has olive oils, vinegar, Spanish olives, capers and more.  The Linguine with Oven Roasted Vegetables recipe at the Healthy Harvest web site looks good, but I didn't feel comfortable posting the recipe here so I am only providing the link.

www.healthyharvestpasta.com

www.starfinefoods.com

LINGUINE WITH OVEN ROASTED VEGETABLES   Serves 6

http://www.healthyharvestpasta.com/recipes/L_wOvenRstd_Veg.asp

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SCIENCE OF YEAST:

While looking around for information on nutritional yeast, I found information on the "Science of Yeast" at the following web address:

http://www.lesaffreyeastcorp.com/SoY/index.html

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ACORNS:

Charles Seabrook writes a Wild Georgia column for the Atlanta Journal-Constitution and in his January 21, 2007, column he wrote something about a "Wild Lunch" he went to that I want to share with you. 

"I went to an unusual luncheon last weekend in Mistletoe State Park on the shore of Clarks Hill Lake near Appling in East Georgia.  Everything on the menu was from the wild - [wild game], pickled prickly pear cactus, pine needle tea,  sassafras tea [think root beer], herb and honey cake, acorn appetizers.  The preparers of the repast were members of the newly formed Mistletoe Wild Gourmet Club."

Acorns were a staple of Native Americans, according to the information Mr. Seabrook provided.  To prepare acorns to be roasted or ground, "soak and boil the nuts in water until the water is no longer tea-colored but clear." 

I'm not sure how much will pertain to food and diet, but there is more information at:

www.gastateparks.org/info/mistletoe

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