Turkey Farro Salad with Candied Chickpeas

Last Year's Post: Couscous with Turkey or Chicken
Two Years Ago:   Turkey & Pomegranate Salad

I happen to think that turkey is highly under-rated as an every day meat as opposed to a special occasion meat.  It's cheap, healthy, readily available, and kids and adults like it equally.  Maybe one problem is the sheer volume of leftovers when you cook an entire turkey, but these days you can buy a split turkey breast or even turkey tenderloins.  These two turkey tenderloins weighed .60 lb, cost $3.29, and will feed four people as part of this recipe.  Not bad.

Of course, this is also a great recipe if you have leftover turkey and is a total change from a big heavy holiday dinner.  The salad is light but complex with fresh greens, chewy farro, fresh and dried fruits, creamy blue cheese, and candied chickpeas in addition to the turkey.  I really liked the candied chickpeas because they have a hint of sweetness and a hint of spice from the pepper.  But if you don't want to go to the bother of roasting them, substitute sweet/spicy nuts of any type that are coarsely chopped, or even plain roasted pecans or walnuts.  The chickpeas are interesting but nuts will have more crunch.

Speaking of substitutions, if you don't happen to have farro any other chewy grain will work - bulgur, quinoa, wheatberries, or even wild rice.  You can also substitute fresh clementines that are peeled and cut up instead of mandarin oranges, but I just happen to like mandarin oranges.  And you could add some kale to the lettuce, or substitute it entirely.

Cook the turkey in advance and place the tenderloins and pan juices in a zip-lock bag in the refrigerator for an hour or so.  The juices get reabsorbed and the turkey will cut perfectly.  If you also make the farro and candied chickpeas in advance, this becomes a really fast meal to pull together any day of the week.

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Turkey Farro Salad with Candied Chickpeas

Serves 4

1/2 can chickpeas (garbanzo beans)

1/8 cup packed brown sugar

¼  cup olive oil plus 1 ½ tablespoons, divided

Salt and ground black pepper

1 teaspoon poultry seasoning

2 turkey tenderloins (1 pound total) or leftover cooked turkey

½ cup uncooked farro

1 ½ cups reduced-sodium chicken broth

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 large Gala, Braeburn, or Honeycrisp apple, cored and thinly sliced

2 romaine hearts, chopped (8 cups)

1 can mandarin oranges (drained), or 2 fresh clementines, peeled and cut up

2 tablespoons dried cranberries

1 ounce high-quality blue cheese, crumbled (1/4 cup)

Preheat oven to 325 degrees F. Drain and rinse beans, then spread on a kitchen towel to dry thoroughly. Line a shallow baking pan with parchment paper and spread beans in a single layer in pan. Sprinkle with brown sugar, ½ tablespoon of oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper; stir to coat beans evenly. Roast for 50 minutes or until amber colored, stirring twice for even browning. Remove and cool in pan.

Sprinkle poultry seasoning and 1/2 teaspoon salt over turkey. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil and add turkey. Cook for 20-30 minutes or until done (165 degrees F), turning occasionally to brown evenly.

Meanwhile, in a medium saucepan bring farro and broth to boiling. Reduce heat; cover and simmer according to package directions until tender but chewy. Drain off any liquid; cool.

In a small bowl or jar, add the lemon juice, ¼ cup olive oil, mustard and ¼ teaspoon salt.  Whisk (or shake the jar) until blended.

When ready to serve, thinly slice the turkey.  Add apples and romaine to a large bowl and add enough dressing to coat, then toss gently. Transfer salad to a platter or plates. Arrange turkey, farro, and chickpeas over greens. Top with oranges, cranberries, and blue cheese.

Dried Fruit Sauce (Mincemeat Sauce)

Last Year's Post: Cornmeal Herb Scones
Two Years Ago:  Grilled Sweet Potatoes

The minute I saw this recipe I was entranced.  Although it was positioned as a dessert sauce, I immediately thought of waffles or oatmeal with the warm, spicy fruit sauce on top.  And if you like both mincemeat and pumpkin pie, now you don't have to choose - just top pumpkin pie with mincemeat sauce.  What a great idea!  Plus, it would make a great hostess or holiday gift as well.  Things just keep getting better and better.

A trip to your local natural foods store would be a good idea so you can buy all the dried fruit and nuts in bulk and get exactly the amount you need at a great price.  And don't be tempted to use last year's spices because they're too old.  Rule of thumb - throw out any ground spices after 6 months and any whole spices after a year.  Penzeys is my go-to spice store and I've recommended them so many times I ought to get royalties (not).  Don't risk your holiday dinners on out-of-date spices.

The benefit of making your own sauce as opposed to doctoring a jar of mincemeat filling is that you get to control the balance of sugar, citrus and spice, plus you get major bragging rights.  And it's so easy - throw everything in the food processor, then let it sit in the fridge for a few days.  The result is infinitely superior to anything you could buy.  (Did I mention the brandy?)  The flavor is very bright and fresh from the lemon and ginger.  If you decide you would like it sweeter, just add a little honey while it warms.

You can see it's pretty thick in the jar.  When you're ready to serve the sauce you're supposed to thin it with something like apple cider or orange juice or - if you're feeling wicked - dark rum.  Ooooh.  My suggestion is to wait until the sauce has warmed up in the pan at least little before you decide how much additional liquid to add because it will loosen up somewhat anyway as it warms.  If you end up putting too much liquid in, just simmer it for a few minutes longer to reduce.

This would make for a pretty special breakfast during the holidays or for a birthday.

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Dried Fruit Sauce (Mincemeat Sauce)

Makes 2 cups

Note:  this recipe is flexible; feel free to add orange zest, a mix of walnuts and pecans, apricots or other dried fruits.

1 tart apple, peeled and cored

4 ounces golden raisins

3 ounces dark brown sugar

2 ounces prunes, dried figs or dried dates, coarsely chopped

2 ounces walnut or pecan halves

1 ounces dried cherries

1 ounce cold butter, cut into pieces

½ ounce crystallized ginger, coarsely chopped

¼ cup brandy, like Cognac or Calvados

1 lemon, zested and juiced

½ teaspoon freshly grated nutmeg

¼ teaspoon freshly ground allspice

¼ teaspoon freshly ground clove

To finish the sauce:

 Dark rum, apple cider or orange juice

 Black pepper to taste (optional)

1 to 2 tablespoons cold unsalted butter (optional)

Combine all ingredients except those to finish the sauce in a food processor and pulse until coarsely chopped; do not purée. Transfer to an airtight container and let rest at least 1 day, or up to 4 weeks.

  

When ready to serve, transfer to a saucepan and add enough rum or other liquid to loosen. Heat until warm and bubbly. If desired, add black pepper to make the mixture spicier. To make a richer sauce, whisk in cold butter 1 tablespoon at a time, to taste.

Serve warm over ice cream, pumpkin pie, baked apples, waffles, pancakes or oatmeal.

Split Pea Soup

Last Year's Post: Brussels Sprout Leaf Salad

Two Years Ago:  Thai Lettuce Wraps

I'm surprised that I'm posting a recipe for split pea soup, because for most of my life I avoided it like the plague.  I can't remember actually ever trying it but I think I was put off by the whole green glop thing.  Well, I got brave a few years ago (actually I couldn't refuse when it was served to me at a friend's house) and to my surprise, it's really good!  Yes, it still has that green glop thing going on, but a mature person can get past that.  It's rich and comforting on a chilly night, not to mention good for you.

This recipe is particularly easy because you just throw everything in a slow cooker and forget it for 8 hours.  If you want to serve it during the week and will be gone longer than 8 hours, just make it on the weekend and refrigerate it to reheat.  It also freezes well.

The one ingredient that gave me pause was the ham hocks.   I had a dim idea of what a ham hock is, but fully expected to have to make a trek to the local meat shop to find them.  I was so surprised to find them at my local Fry's grocery store that the meat counter employee started laughing at me.  She pointed them out in the meat display and they looked like this.

Mildly disgusting, I know, but they're traditional and they impart great flavor as the soup cooks plus you end up with some ham to shred and add at the end.  

As good as the soup was, the garlic toast really sent it over the top.  All you do is slice up some french bread (seeded baguette worked particularly well), brush it with olive oil, grill (or broil) for about a minute per side, then immediately rub each slice with a cut garlic clove.  Rubbing it after toasting gives it a much fresher garlic flavor and aroma.  The garlicky crisp bread was the perfect accompaniment to the hot creamy soup.  Must. make. the. toast.

One last tip:  I used a manual potato masher to partially mash the soup at the end because I thought an immersion blender would go too quickly and turn everything into a puree.  I wanted some texture.  I think you could also serve it without mashing at all, it's up to you.

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Split Pea Soup

Serves 8

Note:  this soup freezes well.

1 pound dried green split peas, rinsed and drained

1 ½ cups cubed peeled Yukon Gold potatoes

5 garlic cloves, chopped

1 cup chopped onion

1 cup chopped celery

1 cup chopped peeled carrot

1 large bay leaf

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt

2 pounds smoked ham hocks

6 cups water

½ cup sour cream

Parsley leaves, for garnish

Extra black pepper, for garnish

Layer peas and next 9 ingredients (through ham hocks) in the order listed in a 6-quart electric slow cooker.  Gently pour 6 cups water over the top.  Cover and cook on low for 8 hours.

Remove the ham hocks from the slow cooker.  Remove meat from bones and cut into bite-sized pieces; discard skin and bones.  Discard bay leaf.

Coarsely mash soup to desired consistency, adding additional hot water to thin if desired.  Stir in chopped ham. Divide soup evenly among 8 bowls; top each serving with 1 tablespoon sour cream.  Garnish with parsley leaves and additional black pepper if desired.

Dutch Baby

Last Year's Post:  Sausage and Lentils
Two Years Ago:   Halibut Provencale

There are quite a few variations on the puffed German pancake theme.  I think this one - called a Dutch Baby for no apparent reason (although I'm sure that's politically incorrect on some level) - is particularly interesting because it's quite different from one you might have had in a German-themed breakfast restaurant.  Those tend to be highly puffed and very thin.  This turned out to be less puffed and even after it collapsed (yes, they all collapse) it was still a good 1/2" to 3/4" thick, at least when made in a 9" cast iron skillet.  I was doubtful when the recipe claimed it would serve four, but it was right -  the crepe (I'm going to call it a crepe rather than a pancake) was very filling.  It was rich, and tender, and tasted French which is what I say about anything that tastes really good.

You start by preheating the oven, then whizzing all the ingredients in a blender while some butter melts in the pan.  Pour in the batter and bake for 15 minutes or so.  Total time start to finish is about 30 minutes which makes this more appropriate for a weekend breakfast than during the week.  It would be great for a holiday breakfast or brunch.

I'm calling it a crepe because it tasted more like a thick crepe than a pancake to me - more eggy and less floury, almost like a custard.  Actually it's unique and unlike anything else I've had before.  The lemon sugar and toasted almonds were perfect on top - no syrup or jam needed.  Just serve some fresh fruit along side and you have an elegant and unusual breakfast or brunch.

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Dutch Baby

Serves 4 

2 tablespoons unsalted butter, room temperature

3 large eggs

3/4 cup whole milk

1/2 cup all-purpose flour (spooned and leveled)

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

1/4 cup plus 1 tablespoon sugar

1 teaspoon lemon zest

2 tablespoons sliced almonds, toasted

Combine 1 tablespoon sugar with lemon zest and set aside.

Preheat oven to 425 degrees. In a medium (9”) cast-iron or ovenproof nonstick skillet, melt butter over medium heat; set aside.

In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 15-20 minutes.

Sprinkle pancake with lemon sugar and almonds.  Remove from pan, slice into wedges, and serve immediately.

Baked Potatoes with Broccoli Cheese Sauce

Last Year's Post:  Chicken and Caramelized Broccoli Ramen
Two Years Ago:   Italian Tuna Sandwich (No Mayo)

Baked potatoes and broccoli are healthy, right?  Cheese sauce maybe not so much, but if you have this as a meal it's actually not too bad - just don't have it as a side dish to a big steak or something. It's a filling and very satisfying vegetarian meal on its own, or you could serve it with a salad on the side.   To me it's real comfort food.  Be sure to scrub the potatoes well so you can eat the skin as well as the flesh because there are a lot of nutrients right under the skin.

There are a couple of keys to making this recipe successfully although it's not at all hard.  First, don't under-bake your potatoes or they won't get that nice soft, fluffy texture. Second, grate your own cheese for the sauce because the pre-shredded packaged stuff at the store has an additive that keeps it from sticking together that also can cause clumping.  And third, use room-temperature milk because it helps eliminate lumps in the sauce.

I like to use fresh broccoli rather than frozen whenever possible.  If you cut the crown off the stem and then peel the stem before slicing, it's very edible - just cook the stem pieces a little longer than the florets.

The potatoes will take around an hour to bake, and you can cook the broccoli and make the sauce during that time which could qualify this as a weeknight meal if you have 60 minutes.  Otherwise you could bake the potatoes in advance and reheat them in the microwave while you make the sauce which would cut the time down a lot.  And if you have different family members coming home at different times, they can each reheat their potato and sauce whenever they show up so it works for a busy night too.

And if you have any broccoli cheese sauce left over (doubtful), just thin it out with more milk or chicken broth the next day, zap it in the microwave, and you've got broccoli cheese soup.  Maybe make a double batch of sauce...

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Baked Potatoes with Broccoli Cheese Sauce

Serves 4

Notes:    Cheese sauce is easy to make but also easy to mess up if you don't follow the directions exactly. Cheese should be freshly grated (the packaged, pre-grated cheese has an additive that keeps it from sticking together but can also make for clumping). Room temperature milk works best (zap it in the microwave to take off the chill). Be sure to take the pot off the heat and add the cheese very gradually, stirring well and allowing it to melt completely between additions.

Broccoli should be soft, not crisp-tender, if you plan to puree some or all into the sauce.

4 large russet (baking) potatoes 

3 cups fresh broccoli florets and peeled sliced stem pieces, divided (about one large crown)

2 tablespoons butter

3 tablespoons all-purpose flour

1 ½ cups milk, at room temperature

8 ounces extra-sharp cheddar cheese, freshly grated

1/4 teaspoon garlic salt

1/8 teaspoon chili powder

Freshly ground black pepper, to taste

Adjust oven rack to center position. Preheat oven to 425°F.

Prepare potatoes by washing, drying, and pricking with a fork. Lightly coat each potato with olive oil. Place potatoes directly on oven rack, allowing some space between each one. Bake for 45 minutes to an hour or until potatoes are tender all the way to the center when pierced with a knife or small skewer.

Meanwhile, fill a large pot with lightly salted water and bring to a boil over high heat. Place broccoli stem pieces in first for 30 seconds, then add broccoli florets and boil for an additional 3 minutes or until soft. Drain broccoli and set aside.

In the same pot that was used to cook the broccoli, prepare cheese sauce. Place over medium heat and melt butter. Use a whisk to stir in flour, whisking continuously until light golden brown, about 2 minutes. Continue to whisk while slowly and gradually adding milk. Whisk until sauce is smooth and thickened, approximately 5 minutes. Remove pot from heat. Add grated cheese, 1/2 cup at a time, stirring until completely melted and smooth before adding more.  (Reserve a small handful of cheese for garnish if desired.)  Once all cheese has been incorporated and cheese sauce is smooth, stir in garlic salt, chili powder, and pepper to taste.

Stir half of the cooked broccoli into the cheese sauce. Use an immersion blender (or potato masher) to purée/mash the broccoli until the sauce is smooth. Stir in the remaining broccoli, reserving a few florets for garnish if desired. Taste sauce and adjust seasonings if necessary.

Slice the top of each potato with a small knife, then gently squeeze to open it up.  Serve with broccoli cheese sauce and reserved broccoli florets and shredded cheese on top.

Chicken Schnitzel Sandwiches

Last Year's Post: Korean Sliders
Two Years Ago:  Tomato Soup and Grilled Cheese - All Grown Up

It's fall, and it's football season, which also makes it beer season.  I thought I'd get in the spirit of things by posting a very beer-friendly sandwich that's a twist on the classic veal or pork schnitzel - a chicken schnitzel sandwich with cider-braised red cabbage, Swiss cheese, and a combination of whole-grain mustard and mayo.  I even went all-out with pretzel rolls, but you could use hamburger buns or mini-baguettes if you can't find them.   Serve with your favorite craft beer and some chips or onion rings, and you've got the perfect pub meal.

You could certainly use veal or thinly-pounded pork in place of the chicken, but chicken cutlets are the perfect thinness without any pounding and are readily available in the grocery store.  If you can't find them, just cut chicken breasts in half horizontally.

The panko crumbs give the cutlets the perfect crunch to go with the tender braised cabbage.  The mustard-mayo sauce is creamy and full of flavor, but if you want to amp things up a bit you could add a little hot mustard powder or horseradish to the sauce as well.  Either way, this is a fun addition to your sandwich collection.

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Chicken Schnitzel Sandwiches

Serves 4

For the braised cabbage:

½ head red cabbage, thinly sliced

2 tablespoons butter

2 teaspoons caraway seeds

½ cup apple cider

½ cup cider vinegar

Salt and pepper

For the chicken:

4 chicken cutlets (or 2 chicken breasts sliced in half horizontally)

Salt and pepper

½ cup flour

2 eggs, beaten

1 cup panko bread crumbs

2 tablespoons vegetable or peanut oil

For the sandwiches:

½ cup mayonnaise

½ cup whole grain Dijon mustard

4 slices Swiss cheese

4 pretzel rolls (or other rolls or baguette)

For the cabbage:  heat a large sauté pan or Dutch oven over medium heat.  Add the butter until melted.  Add the caraway seeds and stir until fragrant, about 30 seconds.  Add the cabbage and sauté for 5 minutes, stirring occasionally.  Add the cider and vinegar and simmer for 15 minutes until the cabbage is soft, stirring occasionally.  Season with salt and pepper.  Keep warm.

Meanwhile, stir the mayonnaise and mustard together and set aside.

Assemble the chicken breading station by placing the flour, egg, and panko bread crumbs in three separate shallow bowls or plates, side by side.  Season the cutlets with salt and pepper and dip each one first into the flour, then the egg, then the panko crumbs making sure the cutlet is evenly coated.  Set aside on a baking pan until ready to cook.

Heat a large sauté pan over medium heat, then add the vegetable oil.  Add the cutlets and cook until golden brown, approximately 4 minutes.  Turn over carefully, reduce heat to medium-low, and fry on the second side until golden brown and cooked through, an additional 3-4 minutes.  Remove from the pan and place on paper towels.

To assemble the sandwiches, smear the mustard-mayo mixture on the top half of each roll.  Place a cheese slice on the bottom half, then top with a chicken cutlet and some of the braised cabbage.  Place the top on each roll and serve immediately.

Grain Bowls with Halloumi Cheese

Last Year's Post: Seared Scallops with Herb-Butter Sauce
Two Years Ago:  Rustic Greens and Potato Pie

I recently came across an article in Bon Appetit about how to make the best grain bowls.  It started by discussing the grains and suggested using a combo such as black rice with red quinoa.  Hmm, I thought, I just happen to have both.  It went on to suggest greens such as kale or napa cabbage (I just happened to have a half head of napa cabbage sitting in the refrigerator).  Another suggestion to add was winter squash with Gochujang (who has Gochujang hanging around?  me!).  I felt like it was a sign that I needed to make this right now - all I needed was some butternut squash and halloumi.  Now, I realize that most normal people will not have all those ingredients but don't worry, there are many other options listed below.

As for halloumi, I've been wanting to try it for a while.  It's a cheese with a high melting point so you can grill or pan-fry it for a nice brown crispy exterior without it melting all over.  I remembered seeing some at the natural foods store but wanted to see if my neighborhood Safeway carried it since I was there anyway.  While I was checking out the cheese case I asked The Lawyer to talk to the deli employee to see if she knew whether they carried it.  The following conversation is absolutely true:

Me:  "Could you ask to see if they carry halloumi?"
The Lawyer:  "Do you carry hallooni?"
Me:  "Halloumi"
The Lawyer:  "Hallooni"
Deli Employee:  "Hallooni?"
Me:  "Halloumi cheese"
Deli Employee to 2nd Deli Employee:  "Do we carry hallooni?"
2nd Deli Employee:  "Hoonoony?"
Me:  "Never mind".  (Sigh.)

Off to the natural foods store.  Halloumi is a white cheese typically is sold in a block and packaged in plastic.  It may also be referred to as "grilling cheese".  You can find it in natural food stores, cheese shops, and some high-end grocery stores.  It has a mild taste similar to mozzarella and is not as salty as feta.

Grain bowls are fun and easy to customize with different grains, vegetables, greens and vinaigrettes.  I loved the idea of the spicy, creamy butternut squash with crunchy cabbage and halloumi cheese, but you could go with broccoli, tomatoes and kale, for example.  If you don't feel like trying halloumi, substitute feta or mozzarella or Jack cheese.  And use any one or more grains that you happen to have on hand, and any combination of nuts and seeds.  The maple mustard dressing goes particularly well with spicy foods and bitter greens such as kale, but you could also use a bottled balsamic vinaigrette.

We loved the butternut squash with Gochujang (Korean hot pepper paste) but it will likely require a trip to your local Asian market.  You could substitute a little hot sauce, harissa or sriracha and get much the same effect, or leave it out entirely and just roast the squash with a little olive oil, salt and pepper if you don't want the heat.  Carrots or sweet potatoes could also substitute for the squash.

There is so much going on here in terms of flavor and texture between the grains, nuts and seeds, squash, cabbage, cheese and vinaigrette that you'll never notice the meal is both vegetarian and good for you.  Although there are a number of ingredients and steps, note that the grains, squash and vinaigrette can all be made in advance.  The remaining prep and toasting the seeds, nuts and cheese takes just minutes so this actually could be a great weekday dinner with a little advance planning.

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Grain Bowls with Halloumi Cheese

Serves 4

Note:  If you don’t want to make the Gochujang Squash recipe, just roast squash according to the directions and either eliminate the heat or substitute a small amount of hot sauce, harissa or sriracha

1 1/3 cups uncooked grains such a quinoa, rice, farro, or bulgur, or a mix (I used 50/50 red quinoa and black rice)

2 cups peeled butternut squash, cut into bite-sized pieces and roasted (see following recipe)

Maple Mustard vinaigrette (see following recipe) or bottled balsamic vinaigrette

2 cups thinly sliced Napa cabbage or Tuscan kale

1 tablespoon apple cider vinegar

½ cup mixed seeds and small nuts (I used sesame, poppy, caraway, fennel and sunflower seeds plus pine nuts)

1 tablespoon olive oil

8 (1/4-inch) slices of Halloumi cheese

Micro-greens, for garnish (optional)

Make ahead:  cook grains according to package directions and cool.  Cook squash according to directions (below) and cool.  Make maple mustard vinaigrette and refrigerate.

Shortly before serving, slice the cabbage or kale and put in a medium bowl with the apple cider vinegar.  With your hands, gently squeeze the cabbage or kale with the vinegar – this will soften it slightly.

Heat the olive oil in a medium non-stick skillet and add the seeds and nuts.  Toast, stirring occasionally, until golden and fragrant, about 3-4 minutes.  Remove the seeds and nuts from the skillet with a slotted spoon but do not drain the remaining olive oil.

Toast the Halloumi slices in the remaining oil over medium heat until golden on one side, then remove to cool.

To assemble, divide grains between four shallow bowls.  Top with cabbage, squash, seeds and nuts, two slices of cheese per bowl, and micro-greens.  Drizzle with vinaigrette and serve.

Gochujang Roasted Squash

1 teaspoon Gochujang (Korean hot pepper paste)

2 teaspoons soy sauce

1 tablespoon vegetable oil

2 teaspoons sesame seeds

2 cups peeled butternut squash, cut into bite-sized pieces

2 teaspooons minced chives

Sea salt

Preheat oven to 425 degrees.  Whisk Gochujang, soy sauce, oil, and sesame seeds in a medium bowl.  Add squash and toss to coat.  Spread in a single layer on a rimmed baking sheet and roast for 15-20 minutes until tender and browned on the edges.  Let cool; top with chives and salt.

Maple Mustard Vinaigrette

1/2 c walnut oil or canola oil
1/4 c maple syrup
1/4 c cider vinegar
2 T mustard
1 T soy sauce
1/2 t salt
1/2 t pepper

Whisk all vinaigrette ingredients together in a small bowl and refrigerate, covered, for up to two weeks.