October 2010
Fast Basil Pesto Sauce by Lisa Waterman Gray
posted by QuickMealHelp.com on Sunday, Oct 31, 2010Thanks to writer/editor/photographer Lisa Waterman Gray for sharing a guest blog post and recipe this week. Lisa blogs at http://cookeatsavor.blogspot.com (she's been on hiatus since April and will re-start in the near future).
Despite recent 30-something nighttime temperatures, there was enough basil in my garden this morning to create a 1/2 recipe of our favorite sauce. Pour it on pasta, or spread some on pizza crust, and add protein and/or vegetables, if you like. Pesto is wonderful stuff!
Easy Crockpot Breakfast Oatmeal Recipe
posted by QuickMealHelp.com on Monday, Oct 25, 2010
With the morning time crunch, eating a hot breakfast can be a challenge to squeeze in. But it gets easier with the slowcooker. Thanks to JoAnne for writing to me and asking about a steel cut oats recipe for the crockpot. She reminded me of this wonderful breakfast dish, perfect for the season's cooler temps.
Quick Lentil Lunch
posted by QuickMealHelp.com on Saturday, Oct 16, 2010
There's nothing better than opening my email to find a new quick and easy lunch recipe. Thanks to Elizabeth for sending this fabulously fast, delicious vegetarian meal idea.
Kale Soup & Crockpot Venison Stew - Guest Blog by Kelly M. Freihofer
posted by QuickMealHelp.com on Monday, Oct 11, 2010This week we welcome a guest to QQM: Kelly McCumber Freihofer of Mexico, New York. Wife, mother of two daughters (one grown and one nearly grown), writer, farmer, and cook, she has written a weekly cooking column for their local paper for over five years, sharing the happenings from kitchen, family, and farm. She has also co-written a monthly cooking column for the nearby city paper, for nearly four years, with her sister Cindy Jones.
Quick & Easy Squash Salad Recipe
posted by QuickMealHelp.com on Monday, Oct 4, 2010
1 squash = 2 meals! Bring the autumn flavor of squash or sweet pumpkin to your table in a minimum of time. Here's how: when you have a large squash (3 pounds or more), roast or bake one portion (with butter and brown sugar), and set aside one pound for this refreshing salad.
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