Garlic flatbreads

 These are so simple and so delicious.  You could definitely make them without the garlic if you don't have or you could add other spices, like cumin and coriander.

Garlic Flatbreads
mostly from King Arthur
makes a dozen small (serves 4 easily with veggies and hummus)

3 cups (360g) All-Purpose Flour
2 teaspoons baking powder
1 1/2 teaspoons table salt
3 tablespoons (35g) olive oil or vegetable oil
1 cup (227g) water
2 to 3 tablespoons (25g to 35g) vegetable oil, additional for frying
3 garlic leaves, finely diced (scissors work great)

Place the flour, baking powder, and salt in a large mixing bowl and stir to combine. Add the oil and ice water, and mix to make a soft, cohesive dough. Adjust with flour or water as needed. The dough should be moist but not sticky. Cover and let rest for 10 minutes.
Preheat a heavy-bottomed pan. Add 1 tablespoon oil and heat until the oil starts to shimmer in the pan.
Divide the dough into 10 to 12 equal pieces. Each piece be about the size of a large egg. Using oiled hands, shape the pieces by flattening between your palms as flat as you can get them.
In batches, fry the flatbreads in the hot oil for 2 to 3 minutes, or until golden brown. Flip and fry on the second side for another 2 minutes. Transfer from the pan to a rack to cool slightly before serving. Add more oil as needed.
Serve with hummus and veggies for an easy summer meal.

Best garlic bread ever

Yup, seriously, the best garlic bread ever.  The secret?  Butter!  There is so much butter... so good!  This is perfect with spaghetti and meatballs with a big salad.  Check out the original recipe here.

Best garlic bread ever
serves 6-8

1 loaf of a good crusty bread
1-2 HEADS of garlic, pressed
1-2 STICKS of butter

Preheat oven to 350.

Melt the butter.  Add the garlic.

Cover a rimmed baking with foil (for easy cleanup).

Slice the bread up the middle.  Put cut side up on the baking sheet.  Pour the garlic butter evenly over it.

Bake in oven for a solid 10 minutes, then brown under the broiler for just a minute to get the edges crispy.

Cool slightly before slicing and serving.

Grandma's Broccoli and Garlic Penne

This recipe is from my mom and it's so simple and so awesome. It's a 15 minute meal, served with salad. Use the best ingredients you can find, since there are so few of them, each one really shines.

Grandma's Broccoli and Garlic Penne

1 lb penne

2 heads broccoli / 1 pound broccoli, chopped

2-3 glugs of olive oil

10 large cloves garlic, sliced thin

1 stick butter, or less

½ cup grated parm, plus more for serving.

Have your broccoli and garlic cut and prepped first.

Boil water and add the penne and salt.

Heat your largest skillet on medium.

Pour the oil in a large skillet and add the garlic slices until they just start to brown

Add the broccoli to the skillet and cook until tender but firm, adding pats of butter as you go plus some salt. You'll need about 2 tablespoons of butter for the pasta.

Add the butter and penne to the broccoli and serve.