Earlier this week, I posted a Thanksgiving-leftovers-transformation recipe, and now I have another. Last year, after the Thanksgiving meal at my parents’, I tossed the Turkey carcass and some veggies in a pot to make stock. That stock ended up in pot pies I made from our leftovers.

In my family, we tend to prefer the white meat, but the dark meat is wonderful recooked in another meal. Because of its slightly higher fat content, it’s more difficult to dry it out when reheating. The result is bites of succulent turkey with vegetables, gravy, and pastry. Do leftovers get any better than that?

Turkey Pot Pies (adjust recipe as needed for number of servings desired)
Pie Crust or Puff Pastry

I did something rather silly last week. On Halloween, I took a full turkey breast out of the freezer to thaw. It takes a few days to thaw in the fridge, and it wasn’t until later in the week that it occured to me that Thanksgiving was fast approaching. Yes, I know Thanksgiving is in November, but it just didn’t seem like it should be Thanksgiving yet.

It was too late to put the turkey back in the freezer, so on Friday night, B and I had a nice turkey dinner with mashed potatoes and gravy, courtesy of my favorite easy recipe. Now, two people can’t really put that much of a dent in a turkey breast, so I had lots of leftovers.

I generally don’t like leftover mashed potatoes but thought I could make a variation of a cottage pie with turkey, and simply use my basic pot pie recipe for the filling, substituting about a cup of shredded turkey for the chicken breast. With this version, rather than go out to buy a bag of frozen vegetables (I generally use a mix of broccoli/cauliflower/carrots for my pot pies – not traditional, but I feel better when I don’t include heavy, starchy vegetables), I used what I had in my fridge.

It all came together rather quickly, which was nice. I immediately started thinking that it could be a useful recipe post-Thanksgiving, when you simply can’t face another turkey sandwich.

Turkey Cottage Pie

Print Recipe

1 cup cooked turkey breast, shredded
salt & pepper
1 cup chicken/turkey stock
1 chicken bouillon cube
3 tablespoons unsalted butter
½ medium onion, chopped
2 tablespoons flour
1 tablespoon half and half
1/2 cup chopped green beans or asparagus
1/2 cup diced carrots
generous sprinkle poultry seasoning or herbs de provence
leftover mashed potatoes
paprika and freshly ground black pepper for garnish

In a small saucepan, heat the chicken/turkey stock over medium-high heat. In a medium saucepan, melt the butter and sweat the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the carrots and sauté until soft. Add beans/asparagus and cook until bright green.

Add the flour and cook over low heat, stirring frequently, for 2 minutes until the flour scent is gone, but the color hasn’t yet turned dark. Slowly add the hot stock to the flour mixture, whisking constantly. Simmer over low heat for 1 more minute, whisking, until thick. Add salt and pepper to taste, stir in half and half. Add the turkey and a sprinkle of poultry seasoning, if using. Taste for seasoning, adjust as needed.

If using leftover, cold mashed potatoes, preheat the oven to 375 degrees F.

Divide the filling equally among 2 oven- and broiler-proof bowls and top with mashed potatoes*. Sprinkle potatoes with paprika and freshly ground black pepper. Place on a baking sheet and bake for 15 minutes if potatoes are leftover and cold. (If potatoes are warm, proceed to next step.)

Broil cottage pies 6-8 inches from the broiler until the potatoes start to brown. Remove from oven and enjoy (but remember the dishes are HOT!)

Print my mashed potato recipe

I have to say, this recipe caught my eye, though I had just gotten Chinese takeout. The original recipe used leftover pork tenderloin, but I’m more of a chicken girl.

It was a great weeknight meal, as it came together very quickly. Like any stirfry, having your ingredients ready before you start cooking is a must. I took even more of a shortcut, shredding my chicken before it even went in the fridge the day before, and buying presliced mushrooms.

You can speed things up even more by stirfrying the vegetables while the noodles cook, as long as you have everything ready to go and at your fingertips when you start cooking…I even had the soy sauce measured out in a small dish I kept next to the stove.

Chicken Lo Mein
adapted from Everyday Food, November 2011

Print Recipe

1/2 pound (227 grams) whole wheat spaghetti or lo mein noodles
4 teaspoons peanut oil
9 cloves garlic, minced
3 inch (7.5 cm) piece ginger, peeled and minced
1/2 pound (227 grams) button mushrooms, sliced
1 red bell pepper, seeded and thinly sliced
1 stalk broccoli (peel and julienne the stalk, cut off florets)
1/2 chicken, cooked, meat shredded*
3 tablespoons soy sauce
1 tablespoon toasted sesame oil

Bring a large pot of water to boil. Generously salt and cook according to package instructions. Drain.

In a large frying pan, heat 3 teaspoons oil over medium high heat. Add garlic and ginger, stirring frequently, until lightly browned. Add a teaspoon of oil and the mushrooms, stirring constantly until the mushrooms are soft. Add broccoli, stirring, until bright green, then add sliced peppers and cook until softened.

Add the cooked noodles, soy sauce, and chicken. Toss to coat chicken and noodles with sauce. When chicken has warmed through, remove from heat and drizzle with sesame oil.

*Leftover roasted or rotisserie chicken works great.

If you visit this blog regularly, you may have noticed the change in oven tops a few months back. You may also have noticed in the picture above that it’s my old oven.

This dish happens to be the very last baked in my old oven. The next time I tried to use it, it simply never heated up. Somehow, I forgot all about posting this recipe, even though it was very tasty.

In fact, I’m now planning on making it next week for dinner one night.

I happened to be looking through a folder of pictures I had, because I am that person who takes pictures pretty much every time she cooks or bakes something, just in case I decide to blog about it later. With the drama surrounding the new oven this summer, I forgot all about this intended post.

But here it is. And just a little tip: if you’ve got leftover chicken to use up or are in a hurry, substitute your leftovers for the chicken called for in the recipe (or use a shredded rotisserie chicken); simply mix the cooked chicken in with the cooked onions and garlic before assembling the casserole.

Green Chicken Enchiladas

Print Recipe

20 ounces (567 grams) boneless skinless chicken breasts (about 3 breasts)
2 teaspoons cumin
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
pinch ground cayenne (adjust more or less to your liking)
2 tablespoons olive oil
1 red onion, sliced
4 cloves garlic, minced
1- 15 ounce can (425 grams) green enchilada sauce (medium heat)
4-6 tortillas (corn or flour)
6 ounces shredded Mexican cheese
canned green chile sauce (optional)
sour cream (optional)

Cut chicken into bite-size pieces and toss with salt, pepper, cumin, and cayenne.

Heat olive oil in large frying pan set on medium-high heat. Saute the onion until it’s soft. Add the garlic and cook, stirring continuously, until fragrant. Add chicken and cook until opaque. Remove from heat and set aside.

Preheat oven to 325F/165C. (If baking at a later time, skip this step for now and proceed to assemble the enchiladas.)

Spray a 7×11 inch (18×28 cm) glass baking dish with cooking spray. Cover bottom with two tablespoons of enchilada sauce. Spread 2 tortillas over bottom of dish, cover with half the chicken mixture, one-third of the cheese, and 1/3 of the remaining enchilada sauce. Add another layer of tortillas, chicken, cheese, and sauce. Cover with two additional tortillas, if desired, then remaining cheese and sauce. If desired, top with some canned green chile sauce.

Bake 25 minutes, or until cheese is melted and bubbly. If baking later, cover pan with plastic wrap and refrigerate up to one day before baking. Remove plastic and bake in a 325 degree oven for 35-45 minutes.

Let stand 5 minutes before cutting. Top with green chile sauce and sour cream, if desired.

When my parents and I were in Door County, the breakfast special at the Sister Bay Cafe was scrambled eggs with asparagus and tomatoes. I, having my mind set on something sweet, bypassed the special in favor of the bread pudding the cafe is known for. However, my mom and I shared each other’s meals. I have to say, her breakfast really hit the spot, and provided some much needed protein!

Though it’s fall, when I saw asparagus on sale at the grocery store yesterday, I simply had to pick up a bunch and recreate this breakfast. So I chopped and sauteed all of the asparagus – it’s nice to have it on hand for future meals, then scrambled my eggs and added a couple of chopped cherry tomatoes, along with a generous scoop of asparagus.

What I love best about this meal is it works for breakfast, brunch, lunch or dinner.

Scrambled Eggs with Asparagus and Tomatoes

Print Recipe

2 large eggs
1 bunch asparagus
2-3 cherry tomatoes
butter
salt & pepper

Rinse asparagus and tomatoes. Chop asparagus just above the bottom band, then chop into 1/2 inch/1.5 cm pieces (slightly longer is fine if your spears are very thin).

Heat small frying pan over medium heat. Add a pat of butter; when the foam has subsided, add a generous handful of asparagus and saute until bright green. Remove to a bowl and continue with remaining asparagus, adding butter as needed.

Add another pat of butter, reduce heat to medium-low, and crack eggs into a small bowl; whisk lightly with a fork. When foam from butter has subsided, add eggs to pan. Stir occasionally to scramble.

Meanwhile, dice the tomatoes, separating the seeds and juice from the flesh. When the eggs are almost cooked to your liking, add the tomatoes to the pan. Add a generous scoop of asparagus to the pan, as well.

Season to taste with salt, and pepper if desired.

This is, by far, the best pizza I’ve ever made in my life. Yes, ever. And I’ve made a few pizzas, even going so far as to store my own partially-baked crusts in my freezer.

But unless you have a wood-burning oven in your home, or have jimmied your self-cleaning oven to allow extremely high temperatures without locking the oven, you might struggle to make a pizza from scratch, with results you’re happy with.

Okay, maybe you can do it if you have a pizza stone. I did, long ago, but didn’t really know how to cook back then. My idea of making my own pizza was to buy a pre-baked pizza crust from the store, and add my own toppings. But then a shelf fell out of the wall in my utility room, and my pizza stone tumbled down with it. (I, um, hadn’t used it in awhile.) Broken in several pieces after that journey from near ceiling to floor, the stone went out in the trash.

This summer, I tried a new stone, safe for the grill, that everyone raved about. Unfortunately, I did not have those great results. It scorched the pizza in about 3 minutes. Rather disappointing, I admit, especially because rather than use my own recipe for dough, I used theirs.

Back to the store it went, completely ruined after just one use.

Frankly, you don’t need the fancy stuff. Just a grill. Charcoal or gas, doesn’t matter, though I like the convenience and control my gas grill affords me.

I have to thank my brother for the aluminum foil trick. While not necessary, it does make an easy task of transferring a topped pizza to and from the grill. I like easy. But, if you’re avoiding aluminum for health purposes, you can skip this step – just make sure you have the crust cooked pretty thoroughly before adding toppings. Or use a good quality pizza peel.

I made the first batch of these pizzas Saturday night before the Badger football game. If you’re a Nebraska fan – welcome to the Big 10! ) That would be where the super-thin crust pizza came from (though the picture was taken the next night, after I heated up leftover pizza for the Packer game – still delicious, by the way). I refrigerated the leftover dough until Tuesday, figuring the extra time would only deepen the flavor of the crust.

I was not disappointed. In fact, I can say without a doubt, the Tuesday pizza is not only the best pizza I’ve ever made, it’s one of the best I’ve ever had: crisp on the bottom, slightly chewy throughout, with a very rustic feel and appearance. And since I had some toppings and sauce left from Saturday, I was able to throw it together very quickly, even considering I washed my hands and snapped a picture between virtually every step of the process.

you may also like:

BBQ Chicken Pizzas
Individual Pizzas
Mushroom and Goat Cheese Pizza
Thin Crust Pizza
Make-Ahead Pizza Crusts

around the web:

Zucchini Pizza Boats
Margherita Pizza
Crispy Kale and Chevre Pizza
Pizza Bianca
Stuffed Pizza Bites
Taco Pizza

Grizzed Pizza

Print Recipe

3 1/2 cups (445 grams) bread flour, plus more for dusting board
1 teaspoon sugar or honey
2 1/4 teaspoons (1 envelope) active dry yeast
2 teaspoons salt
1 1/2 cups (355 mL) hot water (105-110F/40-43C)
2 tablespoons (30 mL) olive oil, plus more for brushing bowl and dough
cornmeal
heavy duty aluminum foil or pizza peel

desired sauce, cheese, and toppings
recommended: whole milk mozzarella, parmesan, monterey jack, cheddar, chevre, chunky tomato sauce, store-bought jarred alfredo sauce, assorted vegetables, assorted cooked meats, extra virgin olive oil for drizzling

Combine yeast, sugar/honey, and water in the bowl of stand mixer (or a large mixing bowl). Let proof for 5 minutes (should get foamy and smell yeasty). Add olive oil, combine with dough hook (or wooden spoon if making by hand). Add flour and salt, stir on low to combine. Increase speed to medium-low (or stir with wooden spoon) until mixture forms a ball. If it’s too sticky, add flour a tablespoon at a time; if it’s too dry, add water a tablespoon at a time.

Knead on medium (or transfer to a floured board and knead by hand) speed until smooth.

Brush a large glass bowl with oil and transfer dough to bowl. Roll the bowl around in the bowl to coat it in oil, then cover with plastic wrap. Let rise until doubled in size, about 60-75 minutes, depending on temperature of room. Punch down dough and let rest 10 minutes.

Remove dough to floured board. Run a sharp knife or bench scraper under cold water, then divide dough into 4 equal pieces*. Return one piece to large bowl, recover with plastic. Oil 3 small-medium bowls and divide remaining dough among them; cover with plastic.

Let dough rise at room temperature until puffy. Alternately, you can refrigerate the dough for a few days, for more depth of flavor and/or convenience. It will rise on its own in the refrigerator. If using refrigerated dough, give it an hour or two to reach room temperature, then proceed with recipe.

Preheat grill (high heat).

Punch down first ball of dough, let rest 10 minutes. Dust board or work surface with flour. Transfer dough to board and sprinkle with flour. With a floured rolling pin or hands, roll or press dough with fingers into a circle.

For a thinner crust, a rolling pin is useful; to keep rolled crust thin, prick all over with a fork to inhibit puffing up. For a more rustic crust, use your hands and forget the rolling pin and fork; this will allow bubbles to pop up when grilling. (Note – if the dough wants to shrink back after you stretch or roll it, walk away for five minutes to give the gluten a little more time to relax.)

Sprinkle baking sheet with corn meal. Transfer crust to baking sheet (or pizza peel) and brush top with olive oil.

Place crust, oil side down, on hot grill grates (I use my hands but turn down the flame before putting the crust on, then turn the flame back up to high).

Close grill for 2-3 minutes, checking as needed based on your crust thickness. Use a tongs to check the underside of the dough while cooking, reducing flame if necessary.

By this time, the crust should be pretty well cooked.

Using a long tongs, carefully flip the crust over for a minute or two. If you poke a small hole in the crust – don’t worry, the toppings will help cover it up.

Slide the crust onto your baking sheet. Back in the kitchen, transfer the crust, original oiled side down, to a sheet of foil (shiny side down) several inches wider than your pizza; you’ll want to be able to grab each side of the foil with your hands for easy transfer to the grill.

Brush top of crust with oil,

then add desired toppings, but don’t go overboard here; less is more. Season with a sprinkle of salt and pepper.

Place foil on grill, close cover and grill until cheese is melted and bubbling. With a tongs, grip the foil and pull onto baking sheet for easy removal.

Let pizza rest 3-5 minutes (go for the 5 minutes if you’ve got vegetables – especially mushrooms – to give them a chance to reabsorb their juices). If desired, drizzle with extra virgin olive oil. Cut, serve, and enjoy!

*Larger pizzas are more difficult to manage when grilling; it’s more difficult to transfer the dough to the grill, and especially to flip it over. Smaller pizzas may take more time, but they really do take less effort. Probably less swearing, too.

Where I live, there aren’t many more opportunities to grill outdoors yet this year. Days are shorter and cooler, and though we like to pretend that snow isn’t just around the corner, it tends to sneak up on us all too quickly.

So we grill while we can. Grilling a whole chicken is a nice transition to roasting a whole bird in the oven when the weather cools. And because this chicken is butterflied, it cooks rather quickly on the grill. The addition of wood chips in a smoker box lends a nice smoky flavor, even on a gas grill. It’s also an extremely simple preparation, which always speeds up getting dinner on the table.

Not sure what to serve with the chicken? Might I suggest Grilled Potatoes? They can roast away in the foil while the grill is heating up, yet still maintain their heat in the foil pouch after they’ve been removed from the grill. Or how about Coriander Carrot Slaw? It’s another great side, and is a very fast option if you use preshredded bagged coleslaw. You can also make it a day ahead of time – I think it tastes even better on day two.

Cookies for dessert, like those in the above picture, are always a good idea!

Smoked Chicken
recipe from my friend B

Print Recipe

1 whole chicken, about 4 pounds
Salt & Pepper
Desired flavor of wood chips

Soak wood chips at least 30-60 minutes ahead of time (up to a few hours is fine).

Butterfly the chicken and season both sides with salt and pepper. (Be sure to save the backbone for soup stock!)

Place smoker box filled with soaked chips on one side of grill. Start at very high heat to get the chips smoking, then reduce heat and keep as close to 350F as possible. You’ll want the side of the grill with the smoker box to have the burner on, and the other side of the grill to have the burner off for grilling with indirect heat.

Brush grill grate with oil. Place the chicken on the opposite side of the grill as the smoker box, skin-side down for 10 minutes. Flip and grill another 15 minutes. Flip back over for another 5 minutes to crisp up skin some more.

Let chicken rest 10 minutes, then carve and serve. Reserve bones for making virtually free chicken stock.

This dish is the perfect late summer meal. It’s light and fresh, taking advantage of an abundance of cherry tomatoes that many of us have. If you’ve ever had even just one cherry tomato plant, you know what I’m talking about.

If you also grow basil, even better!

In the summer, you can easily obtain great tomatoes or basil from a farmers’ market, farm stand, maybe even just the neighbors or a coworker. I’ve even seen pails of tomatoes in a work breakroom, along with a “Help Yourself” sign.

You know what I really like about this dish (besides the great taste)? The leftovers taste great straight from the fridge or microwaved lightly, resulting in an easy lunch the following day.

I’m already thinking about making it again.

Note – this is one of those dishes that requires a few hours for the tomatoes to macerate, so plan your time accordingly.

Summer Garden Pasta
adapted from Barefoot Contessa at Home

Print Recipe

2 pints (450 grams) cherry or grape tomatoes, halved
1/4 cup (60 mL) extra virgin olive oil
3 cloves garlic, minced
12 basil leaves, plus extra for garnish
dash crushed red pepper flakes
salt
freshly ground black pepper
8 ounces (225 grams) dried angel hair pasta
3/4 cups (170 grams) freshly grated parmesan cheese (plus extra for serving)

Cut 9 of the basil leaves in a chiffonade. (Reserve remaining leaves for garnish.)

Combine tomatoes, olive oil, garlic, sliced basil, red pepper flakes, 1/2 teaspoon salt, and a sprinkle of black pepper in a large bowl. Cover with plastic and macerate at room temperature for 3-4 hours.

Before serving, bring a large pot of water to a boil. Add a handful of salt and about a teaspoon or two of olive oil. Add pasta to boiling water, cook until al dente (2-3 minutes). Reserve 1/2 cup pasta water, then drain pasta.

Add pasta to tomatoes, then add parmesan and remaining basil leaves. Toss with a large tongs, adding pasta water a tablespoon at a time, if needed to prevent noodles from sticking.

Top each serving with additional parmesan and whole basil leaves.

Serves 3-4.

I’ve wanted to try this recipe for a long time, but especially this summer. After replacing my dilapidated grill, I wanted to use its replacement as often as possible.

However…really hot, humid weather and I do not get along. At all. So most of July was out of the question for me – it was already 90-100 degrees (Fahrenheit) for what seemed like a good portion of the month, and the last thing I wanted to do was stand in front of a 500 degree grill. But then August brought some relief, so I pulled out my grill.

And then I put it back away when I realized the chicken needed to hang out in the marinade overnight.

The next day, I pulled out my grill, again. The extra marinating time really does seem to make a difference, though I may have actually liked the chicken better with less time in the marinade. It had a very strong tequila flavor, and really only a hint of lime. That said, it remained very juicy, and I would rather have chicken with too strong of a flavor, than with no flavor at all. And leftovers are excellent in a green salad with a citrus vinaigrette.

Tequila Lime Chicken
adapted from Barefoot Contessa Family Style

Print Recipe

1 cup (237 mL) freshly squeezed lime juice*
1/2 cup (118 mL) freshly squeezed orange juice**
1/2 cup (118 mL) tequila
3 cloves garlic, minced
1 tablespoon chili powder
1 jalapeño, seeds and ribs removed, cut into 3-4 large pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
4-6 boneless chicken breasts, with skin

The night before: In a large bowl, combine the lime juice, orange juice, tequila, garlic, chili powder, jalapeño pieces (mince them for more spice), salt, and pepper. Add the chicken. If you can’t find chicken breasts with the skin but already cut off the bone, simply do it yourself – run a chef’s or carving knife between the meat and bone to separate. Don’t worry if the tenders are still on the bone; you can cut those off for another use, or just leave them on the bone, and save it all for making chicken stock. Refrigerate overnight.

Heat a grill with coals (gas grill to medium). Brush grates with oil.

Remove chicken from marinade, season well with salt and pepper. Grill skin-side down for 5 minutes, then flip and cook another 7-10 minutes, until cooked through. Remove to a clean plate and cover with foil for 5 minutes.

Serve hot or at room temperature.

*6-10 limes, depending on how much juice they have – always pick the heaviest limes
**1-2 oranges

This soup helped me clear my refrigerator of a lot of CSA produce that was hanging out, begging to be used. Well, kind of – I still have most of the produce, it’s just now in soup form.

But a lunchtime vegetable soup I can eat all week long sounds good to me! In fact, I’ve still yet to tire of it, and I’ve eaten it several days in a row.

A word of warning – this makes a gigantic batch of soup. Frankly, I don’t know what Ina was thinking when she said it serves 6-8, unless she meant half a dozen football players. I’ve already served 6 bowls, and it seems I’ve barely put a dent in it.

As I mentioned, going to all that trouble, just for some pasta…not really worth it to me, when the vegetables are the star of the soup.

Print Recipes

Provençal Vegetable Soup
adapted from Barefoot in Paris

2 tablespoons olive oil
2 yellow onions, chopped
5 leeks, chopped (white and light green parts only)
1 1/2 pounds (680 grams) baby red potatoes, peeled and chopped
3/4 pound (340 grams) peeled carrots, chopped
1 1/2 tablespoons salt
1 teaspoon freshly ground black pepper
3 quarts (about 3 L) chicken stock or vegetable stock*
2 pinches saffron threads
1/2 pound (340 grams) frozen haricots verts**
4 ounces (115 grams) whole wheat spaghetti**
1 cup (237 mL) Pistou
Salt & Pepper
Freshly grated Parmesan

First, make the Pistou (recipe follows), cover in a layer of olive oil to prevent discoloration, and refrigerate.

Clean and chop all veggies, placing cut potatoes and leeks in large separate bowls filled with cold water. Be careful not to disturb the leeks, so any sand and/or dirt caught in the leeks will fall to the bottom.

Heat olive oil in large Dutch oven or stockpot. Add onions and saute over medium heat until soft, about 10 minutes. Carefully scoop out leeks from bowl and add to pot. Add potatoes, carrots, salt, and pepper; saute for another 10 minutes. Add stock and saffron, increase heat and bring to a boil, then lower heat and simmer for 30 minutes, or until vegetables are tender. Add haricots verts and spaghetti, simmer for 15 minutes.

Whisk in 1/4 cup (60 mL) of Pistou, then check seasoning; add salt and pepper to taste.

Serve with a spoonful of Pistou and Parmesan.

*Homemade stock is preferred, but you can use your favorite store-bought stock or broth. (I used a combination of homemade stock, Kitchen Basics Chicken Stock, and bouillon with corresponding amount of water.) Use vegetable stock for vegetarian soup.

**If not serving immediately, hold off on adding haricots verts, spaghetti, and pistou until just before serving. Just before serving, bring to a simmer and add haricots and spaghetti, simmer for 15 minutes, then whisk in the pistou. Also, you can certainly use fresh haricots, trimmed – they’re just not always available here.

Pistou

4-6 garlic cloves
4 tablespoons tomato paste
20-25 basil leaves
1/2 cup (115 grams) freshly grated Parmesan
1/2 cup (125 mL) extra virgin olive oil, plus more for storing

Place garlic, tomato paste, basil, and Parmesan in bowl of food processor. (Use the lower and upper end of ranges based on your taste – for example, I like more garlic, less basil.) Puree with “S” blade. With motor running on low, slowly drizzle in the olive oil. Transfer contents to a container, cover with oil to prevent discoloration. Refrigerate until ready to use, up to 1 week.