Monthly Archives: February 2013

Roasted Red Peppers

We¬† served this side dish with the pork roast in the previous recipe on the recommendation of the Penzeys‘ editors. Ordinarily, we would be leery of bottled roasted red peppers, but for this time of year we thought this would … Continue reading

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Herbed Pork Roast

We found a combination of recipes for last Sunday’s dinner in the Spring 2013 Penzeys catalog. What appealed to us about this first recipe was the easy preparation and the combination of spices for the herb crust. The recipe is … Continue reading

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Spinach Hummus

For those of you who like hummus (we do!), you should try this recipe. Our search to find a good store brand hummus has been futile for years. The store brands are either too oily or too sharp or too … Continue reading

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Turkey Sausage and Arugula Pasta

We often make this recipe when we want a bit lighter fare and we want it quickly! The last time we made this recipe, we substituted hot italian PORK sausage for the hot Italian TURKEY sausage listed in the original … Continue reading

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Chicken Paprikash

This recipe in the Winter 2013 edition of the Penzey’s catalog got our attention, so we decided to make it. The author is Suzanne Balog of Boulder, Colorado. The recipe can be found from the Penzey’s website.

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Slow Cooker Chicken Chermoula

We wanted to try a chicken chermoula recipe we could make in the slow cooker, but we could not find a recipe that matched up. So we took a recipe for a slow-cooker lamb chermoula and adjusted for chicken in … Continue reading

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