recipes: cheddar garlic biscuits and penne rigate with broccoli

Ooh, fancy, right? This whole lovely spread took me like an hour or so to make. And I'm even going to share the recipes. :D

Cheddar Garlic Biscuits
modified from this recipe
2 cups buttermilk biscuit mix (such as Bisquick or Jiffy)
1 cup grated cheddar cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
2/3 cup milk

Preheat oven to 400°F. Prepare baking sheet with grease or parchment.

Stir together biscuit mix, cheese, garlic powder, and oregano until mixed. Create a well in the center and pour in milk. With a wooden spoon, stir milk into dry ingredients to create a sticky, elastic dough.

Drop by rounded tablespoons onto prepared sheets. Bake 10-12 minutes, until just beginning to brown around the edges.

Makes about 20.



Penne Rigate with Broccoli
modified from this recipe
1 1/2 pounds broccoli
1/4 cup salt
water
1 pound penne rigate (or similarly sized pasta)
1/2 cup extra-virgin olive oil
2/3 cup grated parmesan cheese, plus extra for garnishing
ground pepper (house preference: McCormick Peppercorn Medley, 'cause it's pretty)

Prepare broccoli by removing stems and cutting into bite-sized florets. Bring large pot of water and salt to a boil. When boiling, add pasta and begin timing as indicated on the package. When pasta returns to a boil, add broccoli and cook remaining time, stirring occasionally throughout.

At end of time, strain pasta and broccoli in a mesh strainer and then return to pot. Add olive oil and cheese and stir, until a green-flecked sauce is created. Serve warm, with extra cheese and pepper to taste.

Makes 3-4 dinner-sized portions.