Is It Done Yet?

Here are some useful tips I found:

CASSEROLES
-until hot and bubbly
-until heated through
-until cheese melts

MEAT (not useful for this blog, but for general reference)
-Beef (roast or steak): medium - 145F, well done - 160F
-Beef (ground) - 160F
-Lamb: medium - 145F, well done - 160F
-Pork: well done - 165F to 170F

POULTRY
-Chicken/Turkey: temp in thigh is 180F, until no longer pink in center, until temp in breast is 170F

SEAFOOD
-Fish: until it begins to flake when tested with fork
-Shrimp: until pink and opaque

SAUCES
-until heated through

SOUPS
-until heated through

STEWS
-until meat is tender
-until vegetables are tender

VEGETABLES
-until crisp-tender
-until tender
-until browned

Butternut Squash Soup

Seeing as autumn has arrived, the season of warm colors and hot food, I give you a yummy soup:

INGREDIENTS
2 tbsp margarine
1 chopped onion
salt & pepper (to taste)
1 clove garlic
1/2 tsp. thyme
4 carrots, diced
1/2 cup honey
2 celery ribs
1 peeled & sliced butternut squash
14 1/2 oz. chicken (substitute veggie) broth
1 peeled potato

METHOD
Combine everything in pot. Boil until tender.
Run through processor to make it smooth.

Baked Penne with Roasted Vegetables

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces
Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Food Network - Everyday Italian

Summer Vegetable Spaghetti

INGREDIENTS
2 cups small yellow onions, cut in eighths
2 cups chopped, peeled, fresh, ripe tomatoes (about 1 lb.)
2 cups thinly sliced yellow and green squash (about 1 lb.)
1-1/2 cups cut fresh green beans (about 1/2 lb.)
2/3 cups water
2 tablespoons minced fresh parsley
1 clove garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
black pepper to taste
1 can (6 oz.) tomato paste
1 lb. uncooked whole wheat spaghetti
1/2 cup grated parmesan cheese

DIRECTIONS
1. Combine first 10 ingredients in large saucepan; cook for 10 minutes, then stir in tomato paste. Cover and cook gently, 15 minutes, stirring occasionally until vegetables are tender.
2. Cook spaghetti in unsalted water according to package directions.
3. Spoon sauce over drained hot spaghetti and sprinkle parmesan cheese over top.

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