Harvard Common Press

Middle Eastern Lentils & Rice with Caramelized Shallots

We often turn to Robin Robertson’s Vegan Planet: 400 Irresistible Recipes with Fantastic Flavors from Home and Around the World for last minute dinner plans. Robertson’s easy-to-make, filling dishes don’t require a lot of planning or preparation. Not to mention, of course, that they’re all meat-free, dairy-free, egg-free and great for you.

In this recipe, caramelized shallots lend a sweetness and crunch to the spicy lentils and rice. You’ll almost always have what you need for this dish already in your pantry, but in any case the recipe is very adaptable; I’ve made it with green mung beans in place of lentils, and brown rice in place of white, and it was just as delicious. Garnish with Sriracha if you like it hot.

Middle Eastern Lentils & Rice with Caramelized Shallots

1 cup dried brown lentils, picked over and rinsed
2 tablespoons olive oil
4 large shallots, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon...

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Squirt of Citrus

Healthy living and eating is becoming more of a priority for many home cooks. And living healthfully, as well all know, involves drinking a good amount of water throughout the day. Cool Waters: 50 Refreshing, Healthy, Homemade Thirst Quenchers, by Brian Preston-Campbell, has recipes for fruit- and spice-infused water drinks that are all water, no sugar, and taste great.

“Imagine Cool Waters as a collection of unique cocktail recipes,” writes Preston-Campbell. “But these cocktail recipes don’t contain any caffeine, added sugar, excessive calories, or even alcohol.” Along with each recipe, Preston-Campbell suggests food pairings. Reading these, you can just imagine how that refreshing drink will compliment your meal. We think they go particularly well with spicy cuisines—Mexican, Indian and Jamaican, especially.

Here at HCP Dishes, we’re going to celebrate the arrival of Spring by posting several recipes from Cool Waters over the next week or so. The first one, Squirt of Citrus, is...

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Eula Mae’s Cloud Biscuits

Don’t forget the biscuits! Eula Mae’s Cloud Biscuits are light as air, and perfect for scooping up leftover bits of jambalaya. One of Eula Mae’s secrets for perfect biscuits is that “it’s best to have your flour, vegetable shortening, and, of course, the buttermilk well chilled before you begin. That’s another of my little secrets. Because it’s so hot and damp in south Louisiana, I came up with that solution to make my biscuits light as a cloud.”

Eula Mae’s Cloud Biscuits

Makes 12 to 14

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon sugar
1/3 cup butter-flavored Crisco vegetable shortening, chilled and cut into bits
1 cup buttermilk
2 tablespoons butter, melted

1. Preheat the oven to 450°F.

2. Sift the flour, baking powder, baking soda, salt, and sugar 4 times into a large mixing bowl.

3. Blend in the shortening with your fingertips until the mixture resembles coarse meal. Make...

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