Category Archives: Food

The Easiest (& Best!) Banana Bread…and a Weekend Away

After a change in our plans, Piyush and I decided to take a weekend trip to Grand Marais, MN.

Grand Marais is a small town located on Lake Superior in northeastern Minnesota. It holds a very special spot in my heart; and, in my opinion, just might be among the most beautiful places on this Earth.

Riding the waves of Lake Superior…

When I was a teenager, my parents purchased a cabin in Grand Marais–off the famous Gunflint Trail. Now, if you’re from Minnesota–or even Wisconsin–you’re probably pretty familiar with the term “cabin.” If you’re not, “cabin” is a term that usually describes a second piece of property and can mean anything from a rustic shack in the woods to a magnificent mansion on the banks of Lake Superior.

My family’s cabin is definitely not a mansion, but it’s no shack either. It’s more like a charming cottage, hidden along the banks of a beautiful lake about 10 miles away from Lake Superior.

I absolutely love it there, and it really does feel like a second home.

View from the dock at the cabin. It’s so peaceful!

Unfortunately, Piyush and I only seem to venture to Grand Marais about one or two times a year. I wish we could go more often, but it’s 6 hours away…and there just aren’t enough weekends in the summer (and there is way too much snow in the winter!).

Piyush and I left Friday morning and decided to take our time. Usually we’re in such a rush to get to the cabin that we don’t really stop or enjoy any of the sights along the way (excluding Duluth. We always stop in Duluth).

This time we stopped at a few antique shops, played 18 holes of golf, and even stopped for some pie.

Betty’s Pies is a relatively famous Minnesota destination. Personally, I think it’s history is more interesting than the pie, but I’m not much of a pie person. We picked up a Bumbleberry pie (raspberry, strawberry, blackberry and blueberry) to share with my parents. When I opened the box, this is what I saw:

Isn’t that the maddest pie you’ve ever seen? I got such a kick out of the pies angry-face! It still makes me giggle.

pie in the woods!

The filling was yummy! …the crust, meh. It was pretty dry. But I guess dry pie is better than no pie, right? …Right?

Piyush and I also stopped for dinner at The Angry Trout. The food was amazing, and I wish there was an Angry Trout clone in Rochester!

Fresh grilled trout (caught in Lake Superior), Minnesota wild rice, and a big veggie salad

The trout was fresh caught in Lake Superior, and the taste was incredible. I don’t usually enjoy fish all that much, but I think I could eat this everyday!!! YUM!

The view from the restaurant was pretty incredible too…

The Angry Trout Restaurant: Grand Marais, MN

Once we finished with dinner and began driving north on the Gunflint Trail, I noticed all the beautiful wild flowers were beginning to bloom. Lupine, roses, and blackberries (among other things) grow wild along the roads. It’s such a lovely welcome, and I always look forward to it.

Wild Lupine

Wild Roses

Lake Superior

The weekend was so relaxing, but unfortunately it rained all of Saturday. We didn’t get to spend much time on the water, but that’s okay. Just being in Grand Marais was good enough for me!

Now…on to the banana bread!

This recipe for banana bread is the easiest version I’ve ever come across. It is also probably the first thing I really learned to bake myself.

The recipe allows for all sorts of variation, and a lot of times I’ll toss in some dark chocolate or dried cranberries. It always turns out incredible, and I’ve never baked a dry loaf. There really isn’t anything worse than dry banana bread. Yuck!

This recipe makes amazing muffins!

I couldn’t tell you where this recipe came from. I don’t know if it was from a book, my grandma, or maybe I found it online. I don’t know. I’ve had it for well over 15 years.

What I do know is that if you make this banana bread…you won’t regret it!

Easy Banana Bread

Ingredients:

3 browned bananas- smashed
1 c. sugar
1 egg
1 1/2 c. flour
1/4 c. butter- melted
1 tsp. baking soda
1 tsp. salt

Directions:

Preheat oven to 325 degrees F
In a large bowl, combine sugar, flour, baking soda and salt. Set aside.
In a separate bowl, mix together smashed banana, and the melted butter. Once everything is combined, add the egg and mix again.
Add the wet ingredients to the dry ingredients and stir until everything is combined–but don’t over-stir. Add any mix-ins (chocolate, dried fruits, nuts…) and stir until they are evenly distributed.
Pour batter into a greased loaf pan and bake for 45 minutes to 1 hour at 325 degrees F.
Remove from oven, let cool a couple minutes and remove from loaf pan. Let the bread cool on a rack for about a half hour or so. Enjoy!

**I sometimes sprinkle the top with raw sugar crystals before baking. It makes the crust have a pretty shine. 🙂 **

This recipe freezes extremely well!

Bengali-Inspired Raw Vegetable Salad

6 Replies

My days have been quite busy, and my nights have been so short; I feel like time just flies! For this reason, I’ve not been blogging quite so much; and instead I’ve been relying on quick, easy and nutritious dinners. Mostly vegetarian.

The other night I made this incredible salad:

It is very similar to something I had tasted–and fell madly in love with–all over West Bengal, India. It’s so simple and healthy, but it’s also incredibly addictive. Even more-so than chocolate. Yes. I said it. This vegetable salad is more addictive than chocolate.

I swear, Bengalis sure can cook!

I raided my fridge and grabbed some cucumber, jalapenos, ginger, tomatoes (which apparently are not supposed to be kept in the fridge, but I do anyway…) and cilantro. I opened a couple cans of chickpeas (garbanzo beans, also called chana), diced up an onion and juiced/zested a lime. The salad was done. It was that simple!

When I was served this salad in India, it usually contained boiled potatoes. Sometimes there would be other vegetables too. No matter the ingredients, it was always delicious! …and I always wanted more!

Because I wanted a really light dinner, I didn’t make anything else to accompany the vegetable salad. Usually I’ll serve it alongside a spicy curry or roasted chicken. Instead, I tossed a few blue corn chips (these are Food Should Taste Good brand chips, and they are amazing!) on the plate…and called it dinner.

This might just end up on my weekly menu rotation this summer. It’s absolutely perfect when the weather is hot and the there’s not enough time to fuss over anything fancy. …And it’s so healthy and colorful, how could you not want to eat it?

Printer Friendly Recipe

Food has been on my mind constantly, but not in the obvious “I’m hungry and I want to eat” sort of way. Instead I’ve been busy picking fruits, making jam and desperately trying to keep my tomato plants alive (so far, so good!).

freshly picked strawberries: Annapolis variety

I’ve got a very awesome strawberry jam to share! Hopefully I’ll get it all finished soon so I can get it posted!

Mushroom Puff Pastry Tarts

9 Replies

Sometimes I feel lazy. Yup. I said it. Lazy.

I don’t feel like cooking much; but I don’t feel like going out, either. I just want to sit at home with a giant glass of wine, enjoy life, and eat mushroom puff pastry tarts. What? That’s weird? hmmph.

Puff pastry is one of my favorite things. I don’t really make it myself though–remember, I’m lazy–and puff pastry is a lot of work. Instead, I buy it from the freezer section at the supermarket.

This particular recipe is quite delicious and has many different layers of flavor. I actually got the idea for this recipe last week when I made Ina Garten’s Tomato and Goat Cheese Tarts (recipe HERE).

Tomato and Goat Cheese Puff Pastry Tart (Ina Garten’s Recipe)–spiced up with a few Indian flavors!

These tarts were amazing, and the idea for the crust–or tart shell–was quite genius! I couldn’t wait to try my own version as soon as possible!

My Mushroom Puff Pastry Tart combines caramelized onions and fennel with tender mushrooms, goat cheese, and a creamy, flavorful sauce. They’re divine! …Especially paired with a fabulous glass of wine!

The idea to use mushrooms and a cream sauce as a topping stemmed from a fabulous olive oil I received in the mail last week: Devo Olive Oil Company’s Wild Mushroom and Sage Olive Oil.

I was super excited to try this oil! Devo makes some pretty cool balsamic vinegar and olive oils.

Dark Chocolate Balsamic, Coconut White Balsamic and my new Wild Mushroom and Sage Olive Oil

Last year I was in Branson visiting relatives, and my cousin Nikki and I did a lot of wine tasting. We also ventured to the Landing (Nikki is the manager at Bath and Body Works @ the Landing–if you’re in Branson, stop in and tell her hello!) and into Devo’s shop.

It was so neat! They had tons of vinegar and oils to sample. I probably drank 1200 calories of just olive oil! No lie. They were all so good. It was hard to choose, but Piyush and I came home with a Blackberry-Ginger Balsamic (my favorite!), Dark Chocolate Balsamic and Coconut White Balsamic.

I can’t wait to visit Branson again…and Devo will definitely be on my list of places to stop. I’m such a food-nerd.

Anyway…the Wild Mushroom and Sage oil was really nice. It lent a good flavor to my aromatics, and wasn’t too overpowering (sage can sometimes be a little overwhelming, in my opinion).

To make the tarts, I cut circles out of puff pastry–using plates as stencils.

I then traced a smaller circle inside the cut-out and poked holes in it with a fork, and tossed them in the fridge until I was ready for them.

Puff pastry involves a lot of butter, and you’ll want to keep that butter as chilled as possible. If it warms up and melts into the dough, you won’t have that gorgeous, flaky and puffy crust.

I caramelized some sliced onions and fennel using the wild mushroom and sage olive oil.

Caramelized Onions and Fennel

Cooked up some mushrooms and shallots, also in the wild mushroom and sage olive oil.

Shallots– similar to an onion, but much more mild.

And I whisked together a creamy mushroom-flavored sauce.

Once all the layers to my tart were ready, I began to put everything together. This recipe seems like a lot, I know…but I promise it’s not. It’s a perfect meal for a lazy night at home.

I removed the puff pastry from the refrigerator and topped each circle with a little crumbled goat cheese.

then, tossed on the onion/fennel mixture.

And finally, topped with the mushrooms.

I baked the tarts in a oven heated to 425 degrees F for about 10 minutes, and when they were done they looked like this:

all puffed up!

I spooned some mushroom-cream sauce over the tarts and garnished with a little extra crumbled goat cheese and chopped parsley.

printer-friendly recipe

These were perfect for a nice, weekend lunch; but would also make amazing appetizers! Use a smaller stencil, and you could get about 16 from one sheet of puff pastry!

Yum!

On another note, want to see some of my garden’s progress? Of course you do! (haha…)

My treasured lavender plant. This is definitely my “baby” of the garden.

marigold! Reminds me of India….

peony–after a light rain

This is the same rose that budded in December—in Minnesota! It’s actually thriving now, surprisingly!

garlic, onions, shallots and some potatoes—growing good!

Yes, I grow awesome dandelions!!! lol

Gulab Jamuns: Trial #1

22 Replies

I enjoy most Indian sweets. Especially kala jumuns! …but to make a proper kala jumun–blackened gulab jamuns–I have to first figure out how to make a basic gulab jamun.

Gulab jamuns could be described as lightly spiced donut holes which have been soaked in a fragrant, sweet sugar syrup. They’re quite good, and can be served hot or cold (I prefer them hot). Their name literally means “rose-flavored plum,” and they’re probably the most well-known of all Indian sweets (in America, at least!).

Apparently there are many ways to make a decent gulab jamun. You can use khoya (thickened milk), milk powder, or even bread.

I did some searching online and decided to try making my sweets using milk powder. I already had the powder and had no idea how to make khoya, so it seemed like the best option. …I might have to learn to make khoya though.

I used THIS recipe–which was incredibly easy!

gulab jamuns waiting to be fried…

The results were okay. Not perfect, but they were edible. The outside of the gulab jamuns were deceiving—they look so nice, so tempting.

The problem was the inside. I’m pretty sure 2 tsp. sooji (cream of wheat) was too much. It made the sweets a little crumbly, and the texture was off. They definitely weren’t like the sweets I enjoyed so much in India.

I also didn’t really like the sugar syrup. I think the proportions were a bit off, but that’s easy enough to fix next time. And there will be a next time.

I’ll have to ask maa and baba if they have any tips. I’m sure they can help me make these perfect!

I love the taste of rose, so I decided to float a few petals–along with pistachios–in the syrup.

If you make gulab jamuns….what is the method you use?

On a completely unrelated topic, I must show you my niece! Her birthday was yesterday, and she’s now 2 years old; although she’ll tell you she’s 8.

She is so funny and loves a lot of Indian things—such as bangles, biscuits and bindis (the decoration or dot worn on the forehead between the eyebrows). She really loves bindis!

I think it’s so cool that she knows what they are, what they’re called, and where they belong. She sometimes throws little tantrums, crying “where my bindi go?,” and you can’t even trick her by giving her a sticker. It must be a proper bindi.

Madelyn

Notice the giant clip-on earrings? This girl is a diva!

Piyush and I are babysitting her on Sunday, I’m sure it’ll be entertaining!

Spicy Chicken Sausage Pizza with Chipotle Pepper and Pepita Seed Pesto & Giveaway!

48 Replies

This giveaway is now closed. Random.org chose #2

So, Mona…you are the winner! I hope you enjoy your chicken sausages!!! You should be receiving an email soon!

A couple weeks ago I received an email from Gold’n Plump asking me if I’d be interested in trying their new line of chicken sausages. I don’t typically buy Gold’n Plump products, so I didn’t really know anything about the company. I was surprised to learn that they are based out of St. Cloud, Minnesota–just a few hours drive from where we live.

In fact, these chickens are probably more “local” than what I can get at my neighborhood butcher shop (sad, huh?)–and a whole lot cheaper than buying them straight from the farmer’s market/farmer. Now, if you read my blog regularly, you’re probably already aware that I’m pretty picky when purchasing my meat.

I try to buy organic as much as possible, but sometimes that’s not always the practical thing to do. Do you know how much money 12lbs of organic, cage-free, vegetarian fed chicken breast for a potluck would cost me? A small fortune, I’m sure. It’s the sad reality.

I replied to the email and asked a few questions about the chicken–what they’re fed, how they’re raised, and if they were given any hormones/antibiotics. I was satisfied with the responses I was given, so I agreed to give the chicken sausages a try.

I was sent 4 different varieties to try: Lean Chicken Bratwurst, Lean Hot Italian Chicken Sausage, Lean Parmesan Italian Chicken Sausage and Lean Apple Maple Chicken Breakfast Sausage.

I decided to try the Hot Italian Chicken Sausages first.

…And I had the perfect recipe in mind: Spicy Chicken Sausage Pizza with a Chipotle Pepper-Pepita Seed Pesto.

Piyush always tells me how much he loves the chicken sausage pizza at Zpizza–a place he eats lunch at occasionally. He’s actually bought chicken sausages from Trader Joe’s, Hyvee, Walmart and Sam’s Club–trying to find one with the same taste as the one on that pizza. They all ended up in the garbage, and we continued to buy pork when we got the craving for sausages or brats.

Sure, pork sausage is delicious; but it’s also incredibly fatty–definitely not good for my already over-expanded waistline. The spicy chicken sausage from Gold’n Plump contained 8 g. of fat and less than 180 calories per link. That is a whole lot healthier than pork! …and the apple maple breakfast sausages were 100 calories for 3 links–I say that’s awesome! I can’t wait to give those a try this weekend.

Now, before I go on telling you what I think about the sausages, let me just state that yes, Gold’n Plump provided the sausages to me at no cost…but I will be honest, and all opinions/statements are completely my own.

So, the nutrition stats look pretty good–aside from the sodium levels, but even that was less than most pork sausages I’ve bought in the past; and sausage is usually high in salt in the first place. But how was the taste?

I removed the sausage from the casings so that I could top the pizza with ground meat instead of sliced.

In my personal opinion–and Piyush’s too–the hot Italian sausage was definitely as good as any pork sausage we’ve tried. It was very well spiced (it actually is hot) and wasn’t dry at all. After I removed the sausage from the casings (I wanted ground meat instead of sliced rings–although Piyush would have preferred I kept the sausages in the casings), I cooked it in a little olive oil until it browned up nicely.

Because Piyush loved the chicken sausage pizza from Zpizza, I thought it would be fun to make my own version. I’ve never tried a slice before…so I went to their website and checked out the toppings. It had chipotle pesto, red onions, corn, chicken sausage, mozzerella, tomatoes, cilantro and serrano chilies–it sounded fantastic!

I wish I would have thought of it first and could take all the credit, but no…instead I’m offering my version of Zpizza’s Santa Fe (which Piyush told me is nothing like their version—it’s different, but good on the exact same level. He really loves their pizza).

Spicy Chicken Sausage Pizza

Not only am I excited to share this crazy-good pizza recipe with you all, but I’m also excited because the nice people at Gold’n Plump have offered to send one of my readers the exact same chicken sausage sampler pack I received!

Gold’n Plump’s New Chicken Sausage Line: Parmesan Italian, Hot Italian, and Apple Maple Breakfast Sausages. There was also a package of Chicken Bratwurst.

So lets talk about this Giveaway!

To enter, simply leave a comment telling me:

What excites you about this new line of chicken sausages, and what you would make with them if you won?

The giveaway ends Monday, June 4 at 7:00 p.m. Central Time. The giveaway is only open to U.S. residents– (sorry!). Be sure to include a valid email address with your comment…if you win, I’ve got to be able to contact you!

I’ll choose the winner randomly using Random.org’s random number generator. If I don’t hear back from the winner by Wednesday, June 6 at 5:00 pm Central Time, a new winner will be chosen!

For an additional chances to win the Gold’n Plump Chicken Sausage Sampler Pack:

Like Gold’n Plump on Facebook (HERE)
Like My Fancy Pantry on Facebook (HERE)
Follow My Fancy Pantry on Twitter (HERE)

If you click LIKE on Facebook or FOLLOW on Twitter, be sure to leave a separate comment letting me know, and if you already LIKE or FOLLOW, leave a comment about that too!

In the mean time, if you’d like to try these sausages, you can head over to Gold’n Plump’s website and grab a $1.00 off coupon! They’re available at Super-Target (and some other stores too, I’m sure!).

Now, let’s get back to the pizza!

I used my basic whole wheat pizza crust recipe (using Indian Atta flour instead of regular whole wheat flour).

Printer Friendly Recipe: Pizza Crust

I topped the pizza with some Chipotle Pepper and Pepita Seed Pesto (recipe here) and finely chopped jalapeno peppers before topping with three kinds of cheeses: shredded mozzerella, shredded fontina and a locally made cheese similar to queso fresco. I then added the chicken sausage (2 links), some thinly sliced green and yellow bell pepper, whole kernels of corn (I used canned–but rinsed it all well before using), roasted tomato slices and additional sliced jalapenos for my spice-loving husband.

I baked the pizza at a little higher temp than usual: 475 degrees F…and didn’t pay close attention, so you’ll notice I burned it a little. I kind of liked it though, it reminded me a lot of a nice, wood-fired pizza–it even had that smokiness from the chipotles!

Once the pizza was finished baking, I topped it with some chopped cilantro, crumbled queso fresco style-cheese (the local stuff I used earlier) and an adobo-ranch sauce I made. I don’t like ranch dressing, but I knew this pizza would be spicy so I thought some sort of sauce would help cool it a little and also add some additional flavor.

I mixed a few squirts of ranch dressing with a little bit of adobo sauce (which the chipotle peppers were packed in) until I thought it was well balanced. I then tossed it in the fridge for a good 20 minutes, and drizzled it lightly over the pizza before I served it.

Piyush and I watched a netflix movie (some Hindi movie that I don’t remember the name of right now…) and enjoyed our pizza on the couch.

I’ve got to say, this might be the very best pizza flavor combination yet…

Chipotle Pepper and Pepita Seed Pesto

12 Replies

In order to make this:

spicy chicken sausage pizza with chipotle pepper and pepita seed pesto

I had to make this:

It’s no secret that I love pesto. You could blend pretty much anything together and call it a pesto…and I’ll be in line to try it!

I wanted to make a spicy chicken sausage pizza with the new Gold’n Plump Hot Italian Chicken Sausages (which were delicious, by the way) that I received in the mail.

I was excited about the sausages because they are lower in calories and contain substantially less fat than regular pork sausage. They’re nitrate free, dairy free and also gluten free! Awesome! Gold’n Plump is also a Minnesota company, and the chickens are raised on family farms just a few hours from where I live. (More about these sausages later…along with a giveaway!)

I was aiming to recreate Zpizza’s Santa Fe pizza–it’s a spicy chicken sausage pizza that my husband absolutely loves. I’ve never actually tried it, but he raves and raves about it every Monday, so I thought I’d check out the toppings online and figure out what makes this pizza so special.

Reading the ingredients, 2 words jumped out at me. Chipotle Pesto.

I’ve never heard of such a thing, and I was curious. I needed to make it, and I needed to make it now! (Patience is not my strong point…).

I love a good challenge, so I started going through combinations in my head until I came up with what I thought would be the perfect recipe.

Not to toot my own horn or anything–but this pesto rocked!!! 🙂

I knew chipotle peppers and adobo sauce would be two key ingredients, and I figured I’d stick with the Parmesan cheese that you’d expect to find in a typical basil pesto. I didn’t want to use pine nuts for two reasons. One, they’re really expensive, and I didn’t want to use them in an experiment. And Two, I didn’t know if the flavor would be what I was looking for.

I dug through my pantry…and there was my answer. A big, unopened bag of Pepita Seeds (pumpkin seeds).

Pepita Seeds

Pepitas are the edible seeds inside the white hull of a pumpkin seed. They’re a light green color, and have a mild pumpkin flavor. They are commonly used in Mexican cuisine, so I figured they’d pair really well with the chipotle peppers.

If you’re unfamiliar with chipotles and have no idea where to find them, fear not!

Chipotle Peppers: what they lack in attractiveness, they make up for in flavor!

They’re simply smoked jalapeno peppers which are easily found in the Mexican isle of the super-market–usually packed in cans of adobo sauce. They add a really wonderful smokey flavor to a dish–along with a little spice! (Be mindful when adding adobo to recipes, the sauce can be pretty spicy).

I grabbed a can of chipotle peppers in adobo sauce out of the pantry and separated the chilies from the sauce. I rinsed 5 chilies under cold water–just to get the sauce off–and then split them to remove the seeds. If you really love spice, you could definitely leave the seeds in, but I thought it might just be a little too much for me.

Removing the seeds from a chipotle pepper.

When I finished prepping the chipotle peppers, I added them–along with garlic, parmesan, pepitas, adobo sauce and my homemade chili-garlic olive oil (recipe) into a food processor.

I pulsed everything together until it was well blended and at the consistency I wanted (although a little more oil would have maybe been nice).

It was so different. The taste was an exciting explosion of flavor on my tongue! It was sweet, smokey, salty, spicy all at once!

My recipe made about a cup of pesto, so I put it in a few jars and tossed it in the fridge until I was ready to use it. I’m not real sure how long it would last, as I’ve never made it before, but I’d say at least a week in the fridge–longer if you toss it in the freezer instead (freeze it in ice-cube trays, then it’s perfectly portioned too!).

I’m really excited to share my Spicy Sausage Pizza with Chipotle Pepper and Pepita Seed Pesto recipe with you, but if that doesn’t sound like something you’d enjoy, you could definitely slather some pesto on slices of toasted french bread and top with roasted tomatoes and crumbled queso fresco! YUM!

Or you could make some pasta and toss it with the pesto and a variety of vegetables. That sounds good too!

Or maybe even use it to make a really unique quesidilla! I’m imagining toasted tortillas filled with a mixture of shredded mozzarella, queso fresco, sliced green chilies (or bell peppers if you don’t want more spice), and chicken!

The options are endless!

Stay tuned for my pizza recipe—it’ll be showing up on my blog shortly. You’ll also want to check back because the nice folks at Gold’n Plump have also agreed to give a chicken sausage sampler pack to one lucky reader! Their new line includes:

Chicken Bratwursts
Hot Italian Chicken Sausage
Parmesan Italian Chicken Sausage
Apple Maple Breakfast Chicken Sausage Links

Gold’n Plump’s new chicken sausage line

Chipotle Pepper and Pepita Seed Pesto

(makes approximately 1 cup finished pesto)

Ingredients:

5 chipotle peppers- rinsed, seeded and roughly chopped
5 garlic cloves- chopped
3/4 c. Parmesan cheese- shredded
1/2 c. pepitas- dry roasted
1 tsp adobo sauce- or to taste (this can be spicy!)
1/3c. to 1/2 c. chili-garlic olive oil (can substitute a different oil)
pepper/salt-to taste

Directions:

Place the parmesan cheese in the food processor. Process until the cheese becomes a fine powder. Then add the pepita seeds to the cheese and process again. Pulse until the seeds are finely chopped–don’t process too long though–you don’t want the seeds to begin to turn into nut-butter.
Add the chopped garlic, chipotle chiles, and adobo sauce. Process until everything is well combined and it begins to take the form of a traditional pesto.
Turn the food processor onto the lowest speed and drizzle the oil into the mixture (while everything is being processed). Stop adding oil once the mixture reaches your desired consistency.
Season with salt and pepper, if needed. Transfer pesto into jars and store in the refrigerator for up to one week, or in the freezer for up to 2 months.