Monday, May 20, 2013

SCD Simple Apricot Muffins

Hello! It's been a while. I had been cooking a lot of repeats and mediocre experiments, but finally ventured out and tried something new, with success. :) Alex gave it an 8/10. The recipe yielded 7 muffins for me, but could probably be 6 if I had filled each tin a little more.

2 cups almond flour
1/3-1/2 cup  honey (I like 'em sweet and use 1/2 cup)
3 eggs
1 tsp vanilla extract
.5 tsp baking soda
.5 tsp salt
1/3 cup finely chopped dried apricots (We bought ours at TJ's, which lists apricots as the only ingredient. Obviously make sure they don't have any added sugar or starches.)

Mix together the flour, baking soda, and salt. Add the eggs, vanilla, and honey and stir well. Add about 1/2 of the chopped apricot into the batter and stir until incorporated. Pour them into a muffin tin, not quite full (see the picture). Add the remaining apricot pieces on top of each muffin. Bake at 300 for 25-30 minutes or until a toothpick comes out clean.

Thursday, April 4, 2013

SCD Zucchini (Courgette) Noodles with Peanut and Ginger Sauce

Zucchini noodles are easy. Super, super easy. And there are recipes from A-Z all over the web, from Alton Brown to AgainstAllGrain (I guess that just covers "A," actually). So, no surprises with crafting the zucchini noodles. Trouble is, I couldn't find anyone talking about how to dress them! Here's my first attempt. I really enjoyed it, and Alex did too. We gobbled 3 zukes worth in one meal.

If anyone hasn't made zucchini noodles before and is wondering whether they taste like real pasta... The answer is no. They don't. They're just a little bit crunchy in a way that veggies are and pasta isn't. But they're a pretty good substitute. They took to the peanut sauce very well.

3 zucchinis
.5 tsp salt
2 tbsp peanut butter
2 tbsp honey
.5 tbsp apple cider vinegar
.5 tbsp minced fresh ginger
.5 tsp sesame oil
salt, to taste

1. For the noodles: Take a peeler and peel the green off. Then, peel off strips of zucchini, rotating the zuke so that you don't shave off one side while leaving the other with 'meat.' Stop when you start to hit seeds. Line a baking sheet with several layers of paper towels, set your oven to 200, and lay the zucchini strips on the sheet. Sprinkle with .5 tsp of salt (I almost over salted these, do not do it.) Then heat at 200 until they're dried out, which for me was about 35 minutes.
2. For the sauce: Mix all of the ingredients except for the sesame oil until smooth. If the peanut butter doesn't want to get smooth (like the peanut butter at the bottom of a natural peanut butter jar), you may want to put it in a sauce pan and melt it a bit.
3. For the meal: Put sauce into a pan and toss with the zuke noodles. Add the sesame oil just before serving.

Sunday, March 10, 2013

SCD Egg and Cheese Breakfast Sandwich

This is easy. Silly easy. It barely warrants directions. I'm blogging about it because it's also good and I hadn't thought of making a sandwich until I found a good bun. I really recommend the Against All Grain Grain-free Hamburger bun. However, I made that recipe in a half batch and my buns are, therefore, smaller than the regular ones. The full batch might make buns a little big for this, but maybe not!

Interestingly, Alex not only hadn't had a breakfast sandwich in four years of SCD - he'd apparently never, ever had a breakfast sandwich. No McMuffins, nothing. Alex gives it a 7/10. He can't think of anything to make it better. I'll take that as a win.

SCD bun/biscuit/bread of your choice
1 egg, fried sunny side up
1 slice of cheese

Fry up your egg! Choose a bigger pan so you can also lay the bread (or cut in half bun) on the pan to toast it. When the bun is a little toasty, flip it over and add the cheese to the bottom half so it can start to melt. When the egg is cooked, add it to the sandwich, top, and enjoy.

SCD Coconut Chicken Strips with Honey Mustard Sauce

This was a fun but messy endeavor. Using the breading skills I learned from Alton Brown, I was able to create a really delicious coconut chicken recipe that had me cheating just a little bit on my vegetarianism. The breading is pretty good at staying on and the exterior gets brown and crunchy. The honey mustard sauce is really quick and brings the whole dish to that next level. I find this very similar to a coconut chicken dish I might get in a restaurant.

1 package of boneless, skinless chicken breasts (about 3 large or 4 small breasts), sliced into strips
1 cup coconut flour
1.5 cups shredded coconut
2 eggs
1/2 cup coconut milk
1/2 tsp salt

4 tbsp honey
2 tbsp SCD legal dijon mustard (we use Trader Joe's, not surprisingly)
1.5 tbsp SCD legal mayo (Trader Joe's, Spectrum, or make your own)

Set your oven to 375. Beat the eggs until mixed and combine with the coconut milk. The general aim, here, is to set up a station for each step. You'll want a plate for the coconut flour, a bowl for the egg/coconut milk mixture, and another plate for the shredded coconut plus salt. Like so:

Get a baking or cookie sheet handy and line it, if you like, with foil or parchment paper. With each strip of chicken, you'll want to: (1) coat it completely, but finely, in coconut flour; (2) dredge in the egg/coconut milk mixture; (3) coat in shredded coconut; (4) set on the baking sheet. When you're done, you should have all the chicken strips ready on the baking sheet. Put them in the oven for 15-20 minutes depending on the size of your strips. Once they've baked for that long, switch from baking to a low broil. Broil for 5-10 minutes, or until brown. Keep a close eye on them during this part as I have a feeling they could burn.

Your sauce is made just by combining the honey, mayo, and mustard. If it's too sweet or too mustardy, add a little more honey or mustard to get it to your liking.

Recipe Review: Against All Grain Grain-free Hamburger Buns

Here is the recipe, which I will not reproduce.

Thoughts about the blog: I absolutely love Against All Grain. I discovered it a little bit late and have been trying all sorts of recipes since. We also tried the Meat Lover's Pizza (minus the meat) which we shared for our wedding anniversary last week. I didn't blog it because my crust wasn't behaving properly - do not bake it on aluminum foil instead of parchment paper, guys, it will stick - but it still tasted great. We also made the banana pancakes a while back, which we shared for breakfast one morning. This blog consistently turns it out. This is professional blogging. This isn't my little pastime. Danielle just finished her first cookbook. Her photography and her cooking inspire me. I am a real amateur compared to her!

Thoughts about this recipe: First, I've decided to start grading recipes on an 1 through 5 scale rather than simply beaming about them. Here's my first grade, a great one to start us off on:

Grade: 5/5

These buns took some work, but boy was it worth it. Breaking out the food processor makes me a little wary because the clean up will be greater, so I only do it for an exciting recipe. And beating egg whites into stiff peaks is serious arm work. I don't have a hand mixer. It's like making mayonnaise; my little forearm muscles are screaming by the end.

One challenge I had was getting my food processor to pulverize the raw cashews as finely as I think they should be. I'd scrape down the sides but it was still a challenge. That might have been my issue, though, as I made half batches both times I've made these so far. Alex was skeptical at first - he has cake with his dinner and proposing a dinner roll alternative made him shake his head. But I knew they'd be good.

When his first batch ran out, he asked me to make more. I said, "I thought you don't want rolls with your dinner." He said, "Well, I didn't know they'd be good!" That says it all. (And let's hope it's a commentary on most SCD breads rather than my cooking...)

For me, watching those rolls rise in the oven was exciting.

I added some dried garlic as well as fresh parsley and basil to the dough (as I mentioned, I had just made the Against All Grain pizza crust, which is somewhat similar and calls for those flavors). I served them as garlic rolls, cut in half, and toasted with some minced garlic and a pat of butter on each half.

 I also served them in one other way, which I'll blog about separately. Anyway, these are fantastic. Alex wants them to be in the regular rotation. I told him that if he doesn't mind spending money on a lot of cashews, I'll be happy to keep making them. Though I may need to invest in a hand mixer!

Sunday, March 3, 2013

SCD Asparagus Chicken Wrap Ups

Hi guys! Long time, no see. I went for a family trip down to Florida and Alex *gasp* cooked for himself. But here's a nice chicken recipe I made him when I got back a couple of days ago. Alex said it was flavorful and I just love the brown on top.

1 package of boneless/skinless chicken breasts (there were 3 in the package, about 1.25-1.5lbs)
24 pieces of asparagus
1/4 cup SCD mayo (Trader Joe's and Spectrum make SCD legal mayo, or you can make your own)
1 tsp SCD mustard (preferably dijon)
1/2 tsp salt
1/2 tsp pepper
6 thin slices of cheddar cheese (or a cheese of your choice)

1. Preheat oven at 450. Slice the chicken breasts in half (so that they are half as thick). Pound them out until they're very thin, about 1/4 inch thick.
2. Sprinkle asparagus with a little salt (if desired) and wrap the asparagus in moist paper towel. Heat in microwave for about 3 minutes, until bright green but still crisp.
3. Mix the mustard, mayo, salt, and pepper - this is your sauce. Set aside, ready for assembly.
4. Place 4 pieces of asparagus, a squirt of the sauce, and cheese in the center of each chicken breast. Wrap them up (it was a little challenging for me) and place seam side down on a baking sheet. Cover in the rest of the sauce.
5. Cook at 450 for 20  minutes, or until juices run clear and brown on the top.

Tuesday, February 19, 2013

SCD Chicken in Indian-Spiced Yogurt Sauce

Brown, crusty chicken with Indian spices and cooling yogurt. What could be better? And it's really easy, too.

3/4 cup SCD yogurt
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
pinch of cinnamon
3 boneless, skinless chicken breasts, cut in half lengthwise
3 tablespoons chopped mint leaves and/or scallions

Mix yogurt, spices, and lemon juice together in a large bowl or ziplock and add chicken.  Marinate for an hour. Then, heat pan to medium and add the oil. Cook the chicken in the pan, turning once. It should cook for about 10 minutes. Garnish with chopped mint leaves and scallions.

Tuesday, February 12, 2013

SCD Buffalo Wings with Cooling Creamy Dressing

Spicy, crispy, yummy, classic finger food. What could be better? I made these last night and got a reaction from Alex of, "they're good, but spicy!" - I don't think he's used to spicy food. Which may be my fault. Buckle up and get ready for the heat, friends! This recipe is closely modified from Alton Brown's recipe.

Buffalo Wings
12 whole chicken wings
1/4 cup original Tabasco sauce
6 tbsp melted butter
1 clove minced garlic
1 pinch cayenne
1 pinch black pepper

Cooling Creamy Dressing (optional)
1/4 cup Creamy Garlic and Dill dressing
1 tbsp SCD Yogurt

1. Cut tips of the wings off (at the "wrist"), then cut the remainder in half at the "elbow" joint. (This was almost too much for my vegetarian sensibilities.) If you have a steamer, you'll be steaming these in it for 10 minutes, so use your steamer according to the directions. If not, you can do what I did and rig up a big pot full to about 2 inches high of water with a mesh strainer hanging on top. Get that water boiling, add the chicken to the strainer hanging above the water, and cover as much as possible with the pot lid. Steam for 12 minutes this way.
2. Put the wings on some paper towels and pat dry. Put them in the fridge for an hour. (Skipping this step is okay, but they'll be better if you do it.)
3. Heat your oven to 425F and place the wings on a bake sheet. Bake for 20 minutes, turn them over, and then bake another 5 minutes. Meanwhile, melt your butter and add the spices, Tabasco, and garlic in a big bowl. Toss the finished chicken in that mixture.
4. Take the 1/4 cup of the dressing and strain with the mesh strainer to get the dill out. Add a tablespoon of yogurt to the dressing, and salt to taste if necessary. Serve it all up.

Wednesday, February 6, 2013

SCD Mango Chicken Stir Fry

We got in late today and Alex was out of his lentil soup. In my possession was a ripe mango, leftover coconut milk, and some veggies that needed to get used up. Eureka! Stir fry. Yum town, USA, population Alex. This came out well and is especially balanced in flavor if you make sure you have a small piece of mango in each bite. This isn't a strict recipe and I'd encourage you to add or subtract whatever vegetables you like, or substitute lentils for chicken if you're vegetarian.


2 tablespoons coconut oil
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/4 teaspoon ground coriander
1 tablespoon ground fresh ginger
1 pinch ground nutmeg
1 pinch cayenne pepper
1 big pinch of tumeric
1/2 cup coconut milk
1 pound boneless, skinless chicken breasts, cubed
1 mango, peeled and diced
2 green onions, diced
1 bell pepper (color of your choice)
1/2 medium onion, diced
1/2 cup cauliflower, diced
1/2 cup broccoli, diced
1/2 cup carrots, diced
salt to taste

1. Add coconut oil and diced onion to a big pan on medium low heat and let the onions sweat. Meanwhile, mix the spices (except the fresh ginger) in a small bowl and toss the cubed chicken in it.
I didn't add the tumeric until later, and I added it purely for color. You can add it here or later. 
2. Add the chicken to the pan. Cook it until the chicken releases most of its moisture and the moisture evaporates. Next, add the coconut milk, fresh ginger, cauliflower, and carrots -  mix thoroughly and let it simmer for a minute or two since these veggies need to cook a little longer.
3. Add the rest of the vegetables, stir!
4. Simmer until the sauce is no longer chicken-watery, the chicken is good through, and the vegetables are tender. Serve and eat!

Sunday, February 3, 2013

Easy SCD Taco Turkey Burgers

 Odds are, I'll be posting a lot of burger variations. Alex demands burgers, usually for lunch. I'm not sure what got him stuck into that routine, but there it is. I end up getting creative with them sometimes, unless he feels sick and wants a basic burger. I tried something new this time and it worked out very nicely. The taco flavors are all there and the salsa helped create a nice sear on the burger that made it extra yummy. Alex liked it a lot and ate one and a half of them as soon as they were ready.


1.25lb turkey burger meat
1/2 medium onion, diced
2 tablespoons SCD salsa (I like Trader Joe's Mild Salsa)

1 tablespoon SCD chili powder (We use McCormick's, not 100% sure it's SCD.)
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper


1. I like to mix up my turkey burger right in the package. If you do, make sure to take out the little paper under the meat.
2. Add the spices, diced onion, and salsa to the turkey. Preheat a skillet (preferably a 10 inch cast iron skillet) on medium heat. Mix the turkey and spices together with your hands.

 3. Form into patties and put into the pan. I wanted a nice sizzle when I put it into the pan and preheating made sure that I got a lovely brown crust on the meat. Cook about 7 minutes on each side. I know it's time to flip when the edges are brown. Try to flip only once. Serve with salsa, avocado slices, on a bun, or with some sliced cheese.

Alex's dinner tonight:
My dinner was nowhere as exciting. Yuuum!

Saturday, February 2, 2013

Recipe Review: Grain Free Ginger and Lemon Tart GF SCD (And Ginger Snaps, Too!)

Click for the recipe. I know I've said it before, but Gluten Free SCD and Veggie is a fantastic blog and especially knocks it way out of the park with creative and delicious desserts. This pie is good. I'm talkin' really, really good. Creamy, lemony, deliciousness. And those ginger snaps are fantastic, too, both on their own and as a pie crust. I stuck to the recipe except for using fresh ginger with the ginger snaps (Alex even wanted gingerier cookies and so I added yet more ginger to the second batch before they went in the oven) and coconut milk instead of almond milk in the pie. Trust, Vicky knows what she's doing with these recipes.

This recipe has a lot of steps. But they're each reasonably easy. Take it one at a time, make the ginger snaps and the pie, and try not to eat the pie filling right out of the blender. Alex liked it, and I personally think that you'd never know the filling is primarily cashews. It tastes like lemony creamy sweetness. This stuff is good. Make it. Now.

I'd like to mention that I worked hard for this recipe. I didn't have dessicated coconut. Trader Joe's didn't, either. They had sweetened, shredded coconut. Nope, no go. I had to buy a whole coconut.

Here's a mini recipe for homemade dessicated coconut: Make sure you pick one that you can hear water rustling around in so you know it's fresh and yummy. Preheat the oven to 250F. Grab a hammer and nail (or screwdriver) and examine which of the 3 "eyes" is the softest. One will be nice and soft. Hammer that nail in, until it breaks through.
I did not take pictures of this part. Whoops!

Pull it back out after and drain the water (I put it through a sieve and Alex drank it after). Then, wrap that coconut in a dishrag or towel, put it on the floor (don't risk destroying your counter top) and whack that thing with a hammer until it's in quarters. Then, break apart the meat from the shell (it'll take a little effort in some cases) and peel off the soft brown skin with a veggie peeler. Grate on the small grates of a box grater. Then, spread out the grated coconut on a cookie sheet covered in parchment paper, so it's a thin single layer. Bake at 250F for about 15-20 minutes, checking every five minutes, or until it is brittle instead of soft.  One coconut will yield enough for probably 4 or 5 batches of ginger snaps, so plan to freeze most of the dried coconut and save it for next time.

Today I also made myself some vegetarian pumpkin/squash chili, so I was very busy. Oh, and then I cut my thumb somewhat badly on the can of coconut milk which was in the trash at the time. No idea how. So I comforted myself by licking the bowl and spoon of the pie filling. Yuuuum.


Wednesday, January 30, 2013

SCD Creamy Garlic and Dill Salad Dressing

Salad dressing! I can't really, truly empathize, but after months of making Alex salads dressed with olive oil and apple cider or red wine vinegar (you know, for variety), I can only imagine what it's like not to have access to salad dressing for, potentially, ever. Well, not anymore!

Alex tried this tonight and said: "It tastes like real salad dressing!" I know you SCD readers understand what a great compliment that was.


1/4 cup homemade SCD mayonnaise
1/2 teaspoon SCD mustard (the condiment, not the powder)
1 large clove of garlic, grated
2 teaspoons lemon juice
1 tbsp chopped fresh dill
pinch of salt
pinch of pepper
water to achieve desired consistency (for me, it was about 1 tbsp)

Mix all of these together. That's it.
Making the mayonnaise the hardest part of this recipe, and only because I lack upper body strength.

Monday, January 28, 2013

SCD Lentil, Tomato, and Chicken Soup

Soup! Gotta love it. Alex wanted me to use the lentils he bought for dinner, and I wanted to start basic. I didn't look up a recipe or anything, figuring that it'd be a simple little journey to make a tomatoey, lentil soup. And it was! Super easy. Alex wanted chicken in the soup, as he's always trying to get more calories in (he really can't keep weight on even though he eats 3000+ calories per day), but it would be easy to make it vegetarian or vegan by leaving the chicken out. And we all know lentils are a great source of protein and fiber!

This makes a lot of soup (two big tupperwares full), so feel free to half this recipe, or you could even quarter it if you wanted to make this into one single meal.

1 package boneless, skinless chicken breasts (probably about 1.25-1.75lbs)
10oz dried lentils, by weight, which is a little more than half of a 16oz package
4 cups SCD broth (We use Trader Joe's Hearty Vegetable broth, which is SCD legal according to the ingredients. A lot of organic vegetable broths are SCD legal, but you can always make your own, too.)
2 tbsp butter or olive oil
10 medium tomatoes, blanched and diced
3 stalks of celery, diced
1 carrot, diced
1 large onion, diced
2 cloves of garlic, minced
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper

1. Soak the lentils for at least 12 hours. I soaked mine for over 24 hours because that's how my schedule wound up and I think, apart from expanding them, it also reduced the cooking time. Drain the lentils, set aside.
2. Add butter to the bottom of your big soup pot and turn the heat on medium low to medium. Once the butter is foamy, add the diced onion, carrot, and celery.

3.Cook until tender, then add the garlic, chicken, salt, and pepper. Stir occasionally until the chicken is cooked through.
4. Meanwhile, we're going to blanch some tomatoes to get the skins off. Boil water in a pot large enough to submerge a tomato. Grab a big bowl and fill it with ice water. Submerge each tomato in the pot of boiling water for about 30 seconds, or until the skin cracks. Then, take it out and shock it by putting it in the ice bath. Do this with all 10 tomatoes and, after, peel the skins and dice them up.

5. Once the chicken is cooked through, add the vegetable broth, the lentils, the (large quantity of) diced tomatoes, and the remaining spices. Stir until it's all mixed together.
Not done!
6. Lower the heat to a simmer and cover, leaving a little crack for steam to escape. Simmer for at least an hour, stirring occasionally. The soup is done when the lentils are soft, but remember that soup gets better the longer it simmers.


SCD Black Bean and Avocado Turkey Burgers

Alex tends to default to turkey burgers for lunch. When he's feeling sick, that means I'm down to the basics: salt, pepper, rosemary, shredded carrot, and diced onion. He doesn't want a bun with it, or anything else. It's a sad little lunch and, in spite of packing peanut butter cookies, trail mix, and an apple with it, I still feel a little guilty about how often he winds up eating a regular old burger. But! I had some soaked/cooked beans, a ripe avocado, and a batch of homemade mayo, so I decided to get creative. They turned out delish. The texture reminds me a little of a crab cake or meatloaf (where you can tell it's mostly meat, but it's creamier and softer).


1 lb. lean ground turkey
1 cup cooked SCD black beans (aka soak dry beans for at least 12 hours, then cook until soft)
1 egg
2 cloves garlic
1/2 cup onion
1/4 avocado
1/2 tsp cayenne pepper
1/2 tsp ground ginger
1/2 tsp cumin
1/4 tsp pepper
1/2 tsp salt
1 tbsp SCD mayonnaise (optional)
1 tbsp olive oil for cooking


1. Put beans, onion, garlic, avocado, egg, and spices into a food processor and pulse a couple of times until they're mostly blended.
2. Add the turkey to the food processor and blend until everything is mixed thoroughly, like so:

3. Preheat a non-stick pan to medium heat and add the olive oil once it's hot. Form turkey mixture into burger shapes and stick 'em on in. Flip them only once, after about 7 minutes, or when the sides are set and the top still appears raw. Make sure you get both sides nice and brown. Eat them plain, or on a bun, or however else you like.

Sunday, January 27, 2013

Review: SCD Legal Mayonnaise Recipe

Who doesn't like looking at large amounts of mayo?
I was watching Good Eats today, and the urge to emulsify overtook me after I watched Alton Brown make mayonnaise. So, I made some. I'm not sure what to do with it, exactly, as it has a shelf life of one to two weeks and Alex doesn't like mayonnaise very much. But I figure the world of salad dressings, aiolis, and vinaigrettes has opened through this. I did it by hand and boy was it an arm workout. As for the result? It tastes like mayo to me. I hear a lot of 'once you try homemade mayo, you'll never go back to the store bought stuff, it's awful,' and well - maybe you just need to like mayo more? Or maybe you need to put it on something because so far I just tasted a tiny dab of it. This recipe belongs to Alton Brown (assuming he can get credit for it.. It's been around for centuries and this recipe is super basic, so he probably didn't invent it - but that's where I got it). I left out the sugar during the whole emulsifying process and I added a little honey once it was done.


1 egg yolk*
1/2 tsp honey
1/2 teaspoon fine salt
1/2 teaspoon mustard powder
2 teaspoons fresh squeezed lemon juice
1 tablespoon vinegar (white wine preferred - I used distilled white vinegar)
1 cup oil (safflower, corn, peanut, olive, coconut .. it can be done with any, just be prepared for an aftertaste of what oil you choose. Safflower and corn are more neutral tasting. I used 1/2 peanut and 1/2 olive and it does taste like olive oil, but that's okay with me.)

*Standard raw egg warning. Alton Brown said that if you leave the mayo in room temperature for a few hours, the vinegar/lemon juice kills any germs that might be there.

1. To prepare: add salt and mustard powder to the bowl you're going to be whisking in, add the lemon juice and vinegar to a small separate receptacle, and add the cup of oil to a squirt bottle or a container with a spout. You need to be able to drip it very very very slowly.
2. Add the egg yolk to the dry ingredients and whisk it together. Then, add 1/2 the vinegar/lemon mixture and whisk vigorously. You want it to start bubbling up and forming an emulsion already. Then, start adding oil drops at a time, literally. Adding too much will require you to start over. Once it thickens and lightens a little, you can start adding oil in a very thin stream instead of by drops at a time. Keep whisking and whisking. When you've added half the oil, you can add the remainder of the vinegar/lemon solution. Then add the rest of the oil very very very slowly and continue to whisk it all continuously. When all the oil has been incorporated, you're done! Add the 1/2 tsp of honey and stir it in until it's incorporated.
3. Store at room temperature for 2-8 hours and then put it in the fridge, where it will last for one to two weeks.