what is lean and green

MUSHROOM AND LEEK RISOTTO

This Mushroom and Leek Risotto is a true culinary delight. The delicate sweetness of the leeks perfectly complements the earthy richness of the mushrooms, while the Arborio rice absorbs the flavors, creating a creamy and flavorful masterpiece. Each bite is a comforting embrace of autumnal warmth.

INGREDIENTS (FOR 4 SERVINGS)

  • 4 tablespoons unsalted butter, divided
  • 1 large leek, white and light green parts only, halved lengthwise and sliced into half-moons
  • 1 lb mixed mushrooms (455 g), cleaned, stemmed, and sliced into ¼-inch (6 mm) pieces
  • 3 cloves garlic, minced
  • ½ cup Holland House® Sherry Cooking Wine (120 mL)
  • 1 cup arborio rice (200 g)
  • 2 ½ cups vegetable stock (360 mL)
  • 2 sprigs fresh thyme
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ cup freshly grated Parmesan cheese (25 g), plus more for serving
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • Freshly ground black pepper, to taste
  • 1 tablespoon fresh parsley, chopped

PREPARATION

  • Turn on the Crock-Pot® Express, select the Brown/Sauté mode, and set it to high heat. Add 2 tablespoons of butter to the pot. Once melted, add the leek, mushrooms, and garlic. Sauté, stirring frequently for 5–7 minutes, or until the mushrooms are browned and most of the liquid has evaporated.
  • Stir in the Holland House® Sherry Cooking Wine and cook until the wine has reduced to a few tablespoons, about 3–4 minutes.
  • Add the arborio rice and toast for 1 minute, then press Stop to turn off the heat.
  • Mix in the vegetable stock, thyme, and ½ teaspoon salt.
  • Place the lid on the Crock-Pot® Express, lock it into place, and set the vent to the seal position.
  • Press the Rice/Grains button and then Start. It will set the cook timer to 12 minutes. After the 12 minutes, let the Crock-Pot® Express release naturally for 10 minutes, then release the steam valve and open the lid. The risotto should be creamy and slightly al dente. Remove the thyme sprigs.
  • Stir in the Parmesan, lemon zest, and lemon juice, then season to taste with salt and pepper.
  • Serve immediately, garnished with fresh parsley.
    Enjoy!

CANDIED JALAPENOS (SWEET PICKLED JALAPEÑO PEPPERS)

Whip up these simple refrigerator candied jalapenos in just 15 minutes with only 3 ingredients—no canning required (unless you prefer it)! The perfect balance of sweetness and spice, these jalapenos are a tasty addition to burgers, sandwiches, and more, giving your meals a zesty kick.

EQUIPMENT

  • 4 pint jars (or 2 quart jars) and lids
  • Disposable food-safe rubber gloves
  • Saucepan
  • Cutting board and knife

INGREDIENTS

  • 1 kg (2.2 lbs) fresh, firm jalapeno peppers
  • 3 cups (720 ml) distilled white vinegar
  • 3 cups (600 g) granulated sugar (preferably natural evaporated cane sugar)
  • 1 teaspoon fine sea salt (optional)

INSTRUCTIONS

  • Rinse and drain the jalapeno peppers. Wear disposable food-safe gloves if available.
  • Cut off the stem ends of the peppers and slice them into rings.
  • In a large saucepan (large enough to hold all the peppers), combine the vinegar, sugar, and salt (if using). Bring the mixture to a boil.
  • Add the sliced peppers to the boiling brine and return it to a boil. Let it boil for 4 minutes, stirring occasionally to ensure the peppers change color from bright green to dull green (only 2 minutes if you plan to process them in a water bath).
  • Ladle the hot peppers and brine into clean jars, seal with lids, and let them cool. Store the jars in the refrigerator for up to 3 months.
  • Optional: If you prefer to store the jars longer (up to 2–3 years, unrefrigerated), use sterilized jars and hot lids, then process pint jars in a water bath for 10 minutes following proper canning procedures.

NOTES

  • You can experiment with different types of vinegar like apple cider vinegar or white wine vinegar. For extra flavor, try adding a spoonful of pickling spice, a clove or two of garlic, or a handful of sliced onions to the pot while boiling the peppers. Adding a spoonful of turmeric can give a unique flavor and a yellowish color.
  • Keep in mind that jalapeno peppers can vary in heat, so some batches may be hotter than others.