Serve with coleslaw and any other Mexican side dishes that you like.
1 ½ cups New Mexico Hatch Chile Pepper Sauce or any green chile sauce
1 tablespoon olive oil
2 tablespoons butter
1 pound skinless, boneless chicken thighs or chicken tenders
1/2 cup chicken broth
1 medium yellow onion, chopped
4 cloves garlic, minced
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
Salt and ground black pepper to taste
1 1/2 cups canned finely chopped tomatoes
One (8 ounces) package shredded Mexican cheese blend
For the chicken
Melt butter in a large deep skillet with a cover over medium-high heat. Cook the chicken until browned, about 2 minutes per side. Pour chicken broth over thighs and bring to a boil. Cover skillet and reduce heat to medium. Cook the chicken thighs until no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the pan from the heat. Remove chicken from the chicken broth to a plate, reserving any broth in the pot in a small bowl. Shred the chicken and set aside.
For the sauce
Heat olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion, garlic, oregano, cumin, salt, and pepper in hot oil until onion is soft about 6 minutes. Stir in tomatoes, reserved chicken broth, and the Green Hatch Chile Sauce. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, for 30 minutes or until thickened.
Stir the shredded chicken into the pot with the chile tomato sauce.
Preheat the oven to 350 degrees F (175 degrees C).
Spread half of the chile chicken sauce on the bottom of an oiled 9-inch pie dish and sprinkle with half the Mexican cheese blend over the sauce. Repeat with a second layer of chicken tomato chile sauce and cheese. Bake in the preheated oven until the sauce is bubbling, about 30 minutes.
Serve on heated tortillas and top with sour cream.
6 ounces shredded cabbage
1⁄4 cup finely chopped green onions
1 cup shredded carrot
1 teaspoon honey or sugar substitute
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/2 cup heavy cream (whipping)
1 tablespoon white vinegar
2 tablespoons lemon juice
In a large bowl, combine the coleslaw, carrots and green onion.
In a separate bowl, combine the honey, salt, pepper, celery seed, mayonnaise, whipping cream, vinegar, and lemon juice, using a whisk.
Pour over the vegetables, stir gently to mix.
Refrigerate for at least 1 hour. Stir before serving.
I have family visiting, so this week I will share with you some of our main dish entrees.
Pulled Pork Tacos
2 tablespoons vegetable oil
1 onion, chopped fine
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground chili powder
1 carton Pomi Tomato Sauce — 17.64 oz
¼ cup orange juice
2 tablespoons apple cider vinegar
1½ tablespoons Worcestershire sauce
2 bay leaves
Salt and pepper
1 (2 1/2- to 3-pound) boneless pork butt roast
10-12 (6-inch) corn tortillas
New Mexican Green Hatch Chili Sauce, see recipe below
Adjust the oven rack to a lower-middle position and heat the oven to 275 degrees F. Heat oil in a Dutch oven over medium heat until shimmering. Brown the pork on all sides. Remove to a plate,
Add the onion and cook until lightly browned 4 to 6 minutes. Add garlic and spices and cook for 30 seconds. Stir in tomato sauce. orange juice, vinegar, Worcestershire, bay leaves, 1 teaspoon salt, and 1 teaspoon pepper, scraping up any browned bits.
Return pork to the pot and bring mixture to a boil. Transfer the pot to the oven, uncovered, and cook until pork is tender about 3 hours, stirring once halfway through cooking. Remove the pot from the oven and shred the pork with two forks.
Serve the shredded pork on top of the tortillas with Green Chili Sauce, cheese and other toppings of choice.
New Mexico Green Chile Sauce
1 tablespoon vegetable oil
1⁄2 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons masa harina flour (corn flour) or regular flour
1⁄4 teaspoon ground cumin
Salt and pepper, to taste
1 1⁄2 cups chicken stock, see above
1 cup chopped roasted and peeled New Mexico Hatch green chilies
1⁄4 teaspoon dried oregano
To prepare the peppers:
The peppers need to be roasted on the grill or under a broiler before making the sauce.
Place the chiles on an outdoor grill or under the broiler and roast until the skin is charred and blistered, about 3 to 5 minutes.
Avoid completely blackening the chiles; you’re looking for them to be about 40% to 50% charred.
Using tongs, turn the chiles over and roast on the other side until the skin is charred and blistered about 3 to 5 minutes.
Remove the chiles from the grill or broiler and place them in a paper bag, food-safe plastic bag or heat-safe bowl.
Close the bag or cover the bowl, and let stand for 10 to 15 minutes. The steam will help loosen the peel from the chiles.
When cool enough to handle, pull the skins off and set aside.
To prepare the sauce:
(I do not like the sauce chunky, so I puree the chopped peppers with half of the chicken broth first and then add it to the sauce.)
In a medium saucepan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
Stir in the flour, cumin, salt, and pepper and cook over medium heat, stirring, for 2 minutes.
Stir in the stock and simmer until thick and smooth.
Stir in the chiles and oregano.
Cool the sauce and store in the refrigerator, covered, for up to one day or the freezer for several months.
Classic Texas chili doesn’t include beans or tomatoes, only beef, homemade chili paste, and a few flavorings. It’s what Texans call a “Bowl o’ Red” and tastes intensely of its two main ingredients. I like to add tomatoes, so I call this dish Texas style.
4 tablespoons olive oil
2 pounds boneless sirloin steak, cut into 3/4-inch cubes
1 lb lean ground beef cup finely chopped onion
3 large cloves garlic, minced
1 cup chopped onion
1 cup chopped bell pepper
2 jalapeno peppers, finely chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons ground chili powder
1/2 teaspoon ground black pepper
1 teaspoon salt
4 cups beef broth
26-28 oz crushed Italian tomatoes
1 tablespoon honey
chopped avocado, shredded cheddar cheese, onion or scallions
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add half of the beef and lightly brown on all sides, 2-3 minutes per side. Transfer to a bowl and repeat with the remaining beef. Reserve. Repeat with the ground beef and add to the bowl with the sirloin cubes.
Add the remaining olive oil and heat it over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for 30 seconds. Add the bell peppers and jalapenos and cook for another 5 minutes.
Add the browned meat and the spices and salt. Stir well. The add in the broth, tomatoes, and honey. Bring to a boil, reduce the heat to a simmer and partially cover the pot. Cook for 3 hours until the liquid is reduced and the chili becomes thick and the meat is very tender.
1 cup unbleached all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1⁄2 teaspoon salt
2 tablespoons sugar
1 large egg
1 cup milk
4 tablespoons unsalted butter, melted
Preheat the oven to 425 degrees F.
Butter the insides and the top of a regular muffin pan.
In a large bowl thoroughly combine the flour, cornmeal, baking powder, salt, and sugar.
In a medium bowl, beat the egg with the milk and melted butter.
Combine with the dry ingredients until just evenly moistened.
Do not overmix.
Immediately spoon the batter into the muffin pan.
Bake 18 -20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
2 cups almond flour
2 teaspoons baking powder
½ teaspoon salt
4 eggs, beaten
4 tablespoons heavy cream
4 tablespoons water
1/2 cup butter, melted
2 teaspoons honey substitute (such as Sukrin Gold)
1 teaspoon Amoretti sweet corn extract
1 cup shredded cheddar cheese
Preheat the oven to 350 degrees F. Coat a 12-cup muffin tin with cooking spray.
Combine the almond meal, salt, and baking powder.
Add the cream, water, sweetener, and eggs, stir to combine.
Add the melted butter, stir to combine.
Divide the batter equally into the muffins cups.
Bake for 18-20 minutes until the edges are slightly browned and the tops are firm to the touch.
The Mediterranean countries include France, Spain, Italy, Greece and Portugal along the north; Turkey, Syria, Lebanon, and Israel on the east; the African countries of Egypt, Libya, Tunisia, Algeria, Morocco on the south and the Mediterranean Island Countries of Cyprus and Malta. The Mediterranean countries utilize many of the same healthy ingredients but each country has a unique way of creating recipes with those same ingredients. So far in this series, I have written about Mediterranean cuisine in general and about the cuisine in the countries of Portugal, Spain, France, Italy, Greece, Turkey, Syria, Lebanon, Israel, Egypt, and Libya. This series continues with the country of Tunisia.
Tunisian cuisine is a combination of French, Arabic, Mediterranean and Middle Eastern flavors. Seafood is eaten in the coastal communities and features recipes like fettuccine with fresh seafood and a green harissa dressing, grilled mullet with lemon and celery salad, and fricassee salad with grilled cedar plank salmon. The spicy paste harissa is a staple side to every Tunisian meal. It’s made from chilies, garlic, lemon and a combination of caraway, cumin and coriander seeds. Tunisian sweets are also impressive. Their doughnuts, called “yo-yos”, are soaked in honey, lemon syrup and orange blossom water.
The diverse blend of flavors in Tunisian cuisine is representative of the country’s past and location. While the cuisine varies by region, Tunisian food usually combines French and African flavors with spicy seasonings. Couscous, the main staple in Tunisian dishes, is often topped with fresh seafood or hearty lamb depending on local availability. A melting pot of cultures, Tunisia doesn’t just feature local food but all types of international cuisine can be found in the country’s larger cities.
Though the country’s Mediterranean climate and rich soil make it an ideal location for wine production, it’s often overlooked as a wine region. But Tunisia has a rich wine history and a modern cultivation of numerous grape varietals. Tunisians first began producing wine over 2,000 years ago, but Arab control in the eighth century nearly eliminated the practice. French colonization brought winemaking back to Tunisia in the late 1800s.
The Foods of Tunisia
Couscous is derived from semolina and is present on nearly every dinner table in Tunisia. Couscous is prepared in endless ways across the country. In coastal regions, cooks prefer to serve it with fish, while interior regions opt for lamb and dried fruit. A local favorite, Sfax Couscous, is named for Tunisia’s second largest city, which is filled with freshly caught seafood.
Briks are another staple and can be found in little shops throughout the country. Similar to a samosa, a brik is made from wrapping pastry dough around a variety of fillings, including potatoes, eggs, or tuna. The packets are then fried in grapeseed oil and served piping hot with a squeeze of fresh lemon juice.
A thick, spicy paste made from hot chili peppers and garlic, harissa is a condiment for grilled meats and fish or stirred into soups and stews for added flavor. It is often served as a dipping sauce alongside bread. Harissa’s heat level varies depending on the number and type of chili peppers used. The peppers are typically smoked to add a complex, deep flavor.
While typically a breakfast dish, ojja is often considered fast-food by Tunisian standards. Traditional ojja combine eggs and merguez, a spicy lamb sausage, in a savory tomato sauce for a hearty, filling meal. Ojja is served with a side of grilled bread in place of a spoon or fork.
Tunisians take dessert seriously and they are routinely served after a large evening meal and accompanied with mint tea. Some local desserts include sweet cakes, fried almond pastries, and ice cream. But the Tunisian doughnuts, YoYos, are the favorite.
The melding of many cultures and flavors is apparent in Tunisia’s most popular drink, sweet mint tea. Served hot or over ice, this beverage is topped with pine nuts, a twist of flavor and texture, especially for those not accustomed to nuts in their tea.
Tunisia has seven distinct controlled designation-of-origin regions known locally as AOCs (for their French name, appellation d’origine controlee). The naming of wine regions is modeled after the French, with whom Tunisia shares many of the same grape varietals, such as Muscat.
Sidi Saad is a wine blend of Syrah and Cabernet Sauvignon grapes. Produced using traditional methods in the Gran Cru Mornag region, Sidi Saad is corked in a distinctively shaped bottle.
Gris de Tunisie
Gris de Tunisie, or grey Tunisian wine, is the country’s most famous and unique wine. The wine is a dusky rose in color and tastes like a fruity rosé. It is best served on hot days paired with a spicy seafood dish.
Chateau Mornag Rosé
Chateau Mornag Rosé is the country’s most popular. Produced in the Mornag area in Northern Tunisia, it is light, crisp and tastes best with the region’s Mediterranean-influenced cuisine.
Make Some Tunisian Recipes At Home
100 g dried long red chilies, seeded
½ teaspoon caraway seeds
½ teaspoon cumin seeds
1 teaspoon coriander seeds
100 ml extra-virgin olive oil
5 garlic cloves, crushed
2 tablespoons lemon juice
Salt and pepper
Soaking time 1 hour and 30 minutes.
Place chilies in a bowl and pour over enough boiling water to cover. Place a small plate directly on top of chilies to keep them submerged then set aside for 1½ hours or until very soft. Drain well.
Meanwhile, heat a small frying pan over medium-low heat, add the spices and fry, stirring frequently, for 2 minutes. Finely grind spices in an electric spice grinder or a mortar and pestle. Combine the drained chilies, spices, 1 teaspoon salt, ½ teaspoon pepper and the remaining ingredients in a small food processor. Process to a smooth paste, occasionally scraping down the sides. Push mixture through a food mill, extracting as much purée as possible; the solids should be dry. Transfer mixture to a sterilized jar and seal. Harissa will keep for up to 1 year stored in an airtight container in the refrigerator.
Tunisian Chickpea Soup (Lablabi)
Tunisian breakfast. Capers, chopped almonds, chopped olives, yogurt and some mint can all be added at the end, and the soup is commonly served ladled over cubes of day old bread. Tuna is often added also.
100 ml extra virgin olive oil
2 onions, finely chopped
6 cloves garlic, finely chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
Large pinch saffron
1 tablespoon harissa
2 liters (8 cups) chicken stock
4 (400g) cans chickpeas, drained and rinsed
4 tomatoes, cut into large pieces
2 tablespoons white vinegar
4-6 eggs (depending on the number of servings)
Large handful coriander leaves
Slices of baguette, extra harissa, and lemon wedges, to serve
2 tbsp baby capers, drained
2 tbsp chopped blanched almonds
Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring often, for 6 minutes or until softened. Add the cumin and coriander and saffron and cook, stirring, for another 3 minutes. Stir in the harissa then add the stock and chickpeas and bring to a simmer. Cover the pan then cook for 10 minutes. Add the tomatoes and cook for another 3 minutes or until the tomatoes soften.
Bring a large saucepan of water to a simmer and add the vinegar. Crack each egg into a saucer then add them, one at a time, to the simmering water. Cook over medium heat for about 3 minutes or until the whites are set but the yolks are still runny. Carefully remove each using a slotted spoon to a tray lined with kitchen paper to drain excess water.
Divide the hot soup among large bowls. Place an egg in each bowl. Scatter over the coriander, capers, and almonds. Serve with the baguette, extra harissa, and lemon wedges to the side.
Broiled Red Mullet with Celery Salad
4 red mullets, cleaned (each 340 g net)
12 g mixed fresh bay leaves, rosemary, and thyme
2 teaspoons cumin seeds, crushed using a mortar and pestle
1½ tablespoons olive oil
1½ teaspoon salt
Lemon and Celery Salad
4 long, thin green capsicum (peppers), or 1 regular green capsicum (pepper) (140 g gross)
50 ml olive oil
1 lemon, peeled, seeded and cut into 1 cm dice (35 g net)
3 tender celery stalks, cut into 1 cm dice (120 g net)
10 g tender celery leaves, finely chopped
15 g parsley leaves, finely chopped
1 garlic clove, crushed
30 g black olives, pitted
½ teaspoon dried red chili flakes
¼ teaspoon salt
1 teaspoon sumac
To make the salad, place the capsicum in a baking dish. Drizzle with 2 teaspoons of the oil and roast in a 400 degree F oven for 10 minutes ( or longer for regular capsicum), or until the skin is blistered and the flesh is soft. Transfer to a bowl and cover with plastic wrap. Once cool enough to handle, peel, cut into 1 cm dice and place in a large bowl. Add the remaining olive oil, the lemon, celery, and leaves, parsley, garlic, olives, chili flakes, and salt. Stir well and set aside.
Score the red mullet 2–3 times on each side in parallel lines at a 45-degree angle to the fish. Slice the bay leaves into fine strips and stuff into the incisions, followed by each of the other herbs. Place the fish on a baking tray lined with foil. In a small bowl, mix together the cumin, olive oil and salt. Drizzle or brush this over the fish.
Preheat a broiler on high. Once hot, place the fish underneath and cook for about 6 minutes on each side, or until the flesh is firm and cooked through. Serve the fish with the salad on the side, garnished with sumac.
Tunisian Doughnuts (yo-yos)
7 g sachet dried yeast
1 tablespoon white sugar
60 ml (¼ cup) orange juice
1 orange, zested
2 tablespoons vegetable oil, plus extra, to deep-fry
300 g (2 cups) plain flour, sifted
2 tablespoons lemon juice
110 g (½ cup) white sugar
360 g (1 cup) honey
2 teaspoons orange blossom water, optional
Place yeast, sugar and 125 ml (½ cup) lukewarm water in a bowl and stir to combine. Set aside for 10 minutes or until the mixture bubbles. Add orange juice, zest, and 2 tablespoons oil, and stir to combine. Place flour and a pinch of salt in a large bowl and make a well in the center. Pour yeast mixture into the well and stir until combined.
Turn dough out onto a lightly floured work surface and knead for 5 minutes or until smooth and elastic. (Alternatively, use an electric mixer fitted with a dough hook.) Place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 2 hours or until the dough doubles in size.
To make the honey syrup, place the lemon juice, sugar and 250 ml (1 cup) water in a pan over medium heat and stir until the sugar dissolves. Increase the heat to high and bring to the boil. Add honey and orange blossom water, if using, then reduce the heat to low–medium and cook the mixture for 35 minutes or until the consistency of a runny honey; watch syrup to make sure it doesn’t boil over. Transfer to a large bowl and cool.
Fill a deep-fryer or large pan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 15 seconds). Working in batches, tear off a piece of dough about the size of a plum and flatten slightly with your hand. Tear a hole in the middle and stretch the dough to make a 12–15cm ring. Gently drop the dough into the oil and deep-fry, turning halfway, for 4 minutes or until crisp, golden and cooked through. Remove with a slotted spoon and drain on paper towels.
Using a skewer, pierce yo-yos on both sides, then soak in honey syrup for 4 minutes on each side. Serve immediately.
In Spanish, the word chili from the Nahuatl (Uto-Aztecan language) “chīli” refers to a “chili pepper” and carne is Spanish for “meat”. A recipe dating back to the 1850s describes dried beef, suet, dried chili peppers and salt, which were pounded together and called Chile con Carne. The San Antonio Chili Stand, in operation at the 1893 Columbian Exposition in Chicago, helped popularize chili by exposing Americans to its unique taste. Chili con Carne is the official dish of the state of Texas as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977.
Before World War II, hundreds of small, family run chili parlors (also known as “chili joints”) could be found throughout Texas. Each establishment usually had a claim to some kind of secret recipe. As early as 1904, chili parlors were opening outside of Texas, in part, due to the availability of commercial versions of chili powder, first manufactured in Texas in the late 19th century. After working at the Louisiana Purchase Exposition, Charles Taylor opened a chili parlor in Carlinville, Illinois, serving “Mexican Chili”. In the 1920s and 1930s chains of diner-style “chili parlors” grew up in the Midwest.
“Texas-style chili” may or may not contain beans or tomatoes and is usually made without other vegetables. Most native Texans will state that any chili with beans in it is considered “Yankee” Chili”. This was referenced in Texas Monthly Magazine. So what’s the difference between a real Texas chili recipe and the other chili recipes? What makes it authentic? Common knowledge in Texas says real chili recipes use cubed chunks of meat instead of ground beef and cutting the meat into cubes gives Texas chili a more stew-like texture than the more common ground beef recipes.
Real Texas Chili
I used all beef broth for cooking this chili instead of half chili pepper soaking liquid and half beef broth. Using the chili pepper soaking liquid made the chili too spicy for me. Texas chili is served with cornbread not tortilla chips.
2 ounces whole dried chilies (guajillo, ancho, chipotle or chile de arbol or a combination)
1 1/2 teaspoons cumin seeds
1/2 teaspoon ground cloves
1/2 teaspoon coarse black pepper
Coarse sea salt
2 tablespoons bacon fat or vegetable oil
2-3 pound boneless beef chuck roast, fat trimmed
1 large onion finely chopped
3 large cloves garlic, minced
1 teaspoon dried oregano
2 cups beef stock plus 2 cups chili pepper soaking liquid or 4 cups beef broth
2 tablespoons masa harina (corn tortilla flour)
1 tablespoon firmly packed brown sugar
1 tablespoon apple cider vinegar
Sour Cream and Cornbread, optional
Place the chilies in a Dutch Oven over medium-low heat and gently toast the chilies, 2 to 3 minutes per side. Don’t let them burn or they’ll turn bitter.
Be sure to wear latex gloves and using a pair of kitchen scissors cut the stem tops off the toasted chilies.
Position each chili over a bowl and cut the chilies into “rings”. With your glove covered hands, sift out the rings. The seeds will fall to the bottom.
Place the chili rings in a bowl and cover them with 4 cups of very hot water and soak until soft, 30 to 45 minutes, turning once or twice.
Toast the cumin seed in the Dutch Oven and set aside.
Drain the chilies and save the soaking water.
Place the soaked chilies in the bowl of a processor and add the toasted cumin, black pepper, 1 tablespoon coarse salt and 1/4 cup of the soaking liquid.
Purée the mixture, adding more soaking liquid if needed (and occasionally scraping down the sides of the bowl), until a smooth, paste forms.
Cut the chuck roast into 1/2-inch sized cubes and use paper towels to pat the meat very dry.
In the Dutch Oven melt 2 tablespoons of bacon fat over medium heat and add half of the beef.
Lightly brown on all sides, about 3 minutes per side, reducing the heat if the meat is browning too quickly.
Transfer the meat with a slotted spoon to a bowl and repeat with the remaining beef. Reserve.
Add the onion and garlic to the pan and cook gently for 3 to 4 minutes, stirring occasionally.
Add 4 cups beef stock (or 2 cups beef stock and 2 cups chili pepper soaking water) and gradually and slowly whisk in the masa harina to avoid lumps.
Stir in the reserved chili paste, oregano and the browned beef (and any juices in the bowl) and bring to a simmer over medium heat.
Preheat the oven to 325 degrees F and place the pot in the oven, uncovered, for 3 hours.
After three hours remove the pot from the oven and stir in the brown sugar and vinegar.
Return the pot to the oven and cook 15 minutes more.
Remove the pot from the oven and let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining sauce.
Reheat gently and serve in individual bowls with a spoonful of sour cream on top.
1 cup all-purpose flour (spooned and leveled)
1 cup stone-ground yellow cornmeal
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 cups low-fat buttermilk
2 large eggs
1 cup shredded cheddar cheese (4 ounces)
2 tablespoons butter
Preheat oven to 425 degrees F.
In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in the center of the flour mixture.
Add buttermilk and eggs and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.
Place butter in a 9-inch heavy metal cake pan or cast iron skillet and bake until the butter is melted. Remove the pan from the oven, and tilt to coat the bottom and sides.
Pour batter into the pan and bake until golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes.
Let cornbread cool at least 15 minutes before cutting. Serve warm or at room temperature.
Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.